* Tallow (beef fat), lard (pork fat) (saturated fats tend to clog arteries and thus increase the risk of heart disease; many environmental toxins accumulate in the fatty tissues of animals)

      * Hydroxypropyl cellulose, methyl ethyl cellulose, carboxymethylcellulose (CMC) (in large quantities these thickeners and stabilizers may interfere with vitamin and mineral absorption)

      * Artificial coloring (esp., cochineal and carmine---of all the food colors ever permitted, one-half to two-thirds have since been outlawed because a risk was discovered after approval)

      * Hydrogenated vegetable oils (tend to clog arteries and threrfore increase the risk of heart disease)

      * MSG (derived from glutamic acid, one of the amino acids; heightens flavor---is the cause of "Chinese restaurant syndrome", the symptoms of which include headaches and tightening of the face, neck and chest muscles. Infants are highly sensitive to this chemical)

      * Sodium bisulfite, potassium bisulfite, sodium metabisulfite, potassium metabisulfite, sulphur dioxide, sodium sulfite (sulfiting agents---used to retard growth of bacteria and prevent food discoloration-- -the only additives in use known to have caused fatal allergic reactions)

      * Nitrites and nitrates (inhibit the growth of microorganisms in bacon, ham, hot dogs and most processed meats; believed to be carcinogenic. Cooking these products at high heat, and to a lesser degree digesting them, produces nitrosamines---known carcinogens. Other effective botulism inhibitors are available, but the industry refuses to use them because they don't keep processed meats looking pink.)

      * Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) (antioxidants made from petroleum products. they prevent rancidity by retarding the decomposition of fats and oils. Some studies show they cause cancer while others show they help to prevent it. Since vitamins C and E, which are also antioxidants, can be used for the same purposes, there is no pressing need to use these chemicals.

      * Propyl gallate (a salt of gallic acid, used in conjunction with BHA and BHT to prevent rancidity. Believed to be carcinogenic.)

      * Polysorbates 60, 65 and 80 (made by the reaction of sorbitol with fatty acids. Prevents flavor oils from separating out of ice cream, beverages and candy; extends shelf life of doughnuts and other pastries. All of the polysorbates contain 1,4-dioxane, which is a carcinogen.)

      * Carrageenan (may inhibit the development of the gastrointestinal tract of premature infants)

      * Alginates (in large quantities may interfere with vitamin and mineral absorption)