say no to chemicals!! !

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Artificial Sweeteners:
Aspartame is a neurotoxin and carcinogen. Known to erode intelligence and affect short-term memory, the components of this toxic sweetener may lead to a wide variety of ailments including brain tumor, diseases like lymphoma, diabetes, multiple sclerosis, Parkinson's, Alzheimer's, fibromyalgia, and chronic fatigue, emotional disorders like depression and anxiety attacks, dizziness, headaches, nausea, mental confusion, migraines and seizures. Acesulfame-K, a relatively new artificial sweetener found in baking goods, gum and gelatin, has not been thoroughly tested and has been linked to kidney tumors.

Found in: diet or sugar free sodas, diet coke, coke zero, jello (and over gelatins), desserts, sugar free gum, drink mixes, baking goods, table top sweeteners, cereal, breathmints, pudding, kool-aid, ice tea, chewable vitamins, toothpaste


High Fructose Corn Syrup:
High fructose corn syrup (HFCS) is a highly-refined artificial sweetener. It is found in almost all processed foods. HFCS packs on the pounds faster than any other ingredient, increases your LDL (“bad”) cholesterol levels, and contributes to the development of diabetes and tissue damage, among other harmful effects.

Found in: most processed foods, breads, candy, flavored yogurts, salad dressings, canned vegetables, cereals


Monosodium Glutamate (MSG / E621):
MSG is an amino acid used as a flavor enhancer in soups, salad dressings, chips, frozen entrees, and many restaurant foods. MSG is known as an excitotoxin, a substance which overexcites cells to the point of damage or death. Studies show that regular consumption of MSG may result in adverse side effects which include depression, disorientation, eye damage, fatigue, headaches, and obesity. MSG effects the neurological pathways of the brain and disengaged the "I'm full" function which explains the effects of weight gain.

Found in: Chinese food (Chinese Restaurant Syndrome ) many snacks, chips, cookies, seasonings, most Campbell Soup products, frozen dinners, lunch meats


Trans Fat:
Trans fat is used to enhance and extend the shelf life of food products and is among the most dangerous substances that you can consume. Found in deep-fried fast foods and certain processed foods made with margarine or partially hydrogenated vegetable oils, trans fats are formed by a process called hydrogenation. Numerous studies show that trans fat increases LDL cholesterol levels while decreasing HDL (“good”) cholesterol, increases the risk of heart attacks, heart disease and strokes, and contributes to increased inflammation, diabetes and other health problems. Oils and fat are now forbidden on the Danish market if they contain trans fatty acids exceeding 2 per cent, a move that effectively bans partially hydrogenated oils.

Found in: margarine, chips and crackers, baked goods, fast foods


Common Food Dyes:
Studies show that artificial colorings which are found in soda, fruit juices and salad dressings, may contribute to behavioral problems in children and lead to a significant reduction in IQ. Animal studies have linked other food colorings to cancer. Watch out for these ones:

Blue #1 and Blue #2 (E133)

Banned in Norway, Finland and France. May cause chromosomal damage

Found in: candy, cereal, soft drinks, sports drinks and pet foods

Red dye # 3 (also Red #40 – a more current dye) (E124)

Banned in 1990 after 8 years of debate from use in many foods and cosmetics. This dye continues to be on the market until supplies run out! Has been proven to cause thyroid cancer and chromosomal damage in laboratory animals, may also interfere with brain-nerve transmission

Found in: fruit cocktail, maraschino cherries, cherry pie mix, ice cream, candy, bakery products and more!

Yellow #6 (E110) and Yellow Tartrazine (E102)

Banned in Norway and Sweden. Increases the number of kidney and adrenal gland tumors in laboratory animals, may cause chromosomal damage.

Found in: American cheese, macaroni and cheese, candy and carbonated beverages, lemonade and more!

Sodium Sulfite (E221):
Preservative used in wine-making and other processed foods. According to the FDA, approximately one in 100 people is sensitive to sulfites in food. The majority of these individuals are asthmatic, suggesting a link between asthma and sulfites. Individuals who are sulfite sensitive may experience headaches, breathing problems, and rashes. In severe cases, sulfites can actually cause death by closing down the airway altogether, leading to cardiac arrest.

Found in: Wine and dried fruit

Sodium Nitrate/Sodium Nitrite:

Sodium nitrate (or sodium nitrite) is used as a preservative, coloring and flavoring in bacon, ham, hot dogs, luncheon meats, corned beef, smoked fish and other processed meats. This ingredient, which sounds harmless, is actually highly carcinogenic once it enters the human digestive system. There, it forms a variety of nitrosamine compounds that enter the bloodstream and wreak havoc with a number of internal organs: the liver and pancreas in particular. Sodium nitrite is widely regarded as a toxic ingredient, and the USDA actually tried to ban this additive in the 1970's but was vetoed by food manufacturers who complained they had no alternative for preserving packaged meat products. Why does the industry still use it? Simple: this chemical just happens to turn meats bright red. It's actually a color fixer, and it makes old, dead meats appear fresh and vibrant.

Found in: hotdogs, bacon, ham, luncheon meat, cured meats, corned beef, smoked fish or any other type of processed meat

BHA and BHT (E320):
Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT) are preservatives found in cereals, chewing gum, potato chips, and vegetable oils. This common preservative keeps foods from changing color, changing flavor or becoming rancid. Effects the neurological system of the brain, alters behavior and has potential to cause cancer. BHA and BHT are oxidants which form cancer-causing reactive compounds in your body.

Found in: Potato chips, gum, cereal, frozen sausages, enriched rice, lard, shortening, candy, jello


Sulfur Dioxide (E220):
Sulfur additives are toxic and in the United States of America, the Federal Drugs Administration have prohibited their use on raw fruit and vegetables. Adverse reactions include: bronchial problems particularly in those prone to asthma, hypotension (low blood pressure), flushing tingling sensations or anaphylactic shock. It also destroys vitamins B1 and E. Not recommended for consumption by children. The International Labour Organization says to avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.

Found in: beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, and potato products.

Potassium Bromate:
An additive used to increase volume in some white flour, breads, and rolls, potassium bromate is known to cause cancer in animals. Even small amounts in bread can create problems for humans.

Found in: breads

I didn't bother referencing my sources because I find this information everywhere. Really, when I hear someone say, "I have the right to choose whatever I want to eat" .. ^^^ this is what you're eating. Where's the food?

Fiber
Found in: Plants
Dietary fiber, dietary fibre, or sometimes roughage and ruffage is the indigestible portion of plant foods having two main components:

• Soluble fiber dissolves in water. It is readily fermented in the colon into gases and physiologically active byproducts, and can be prebiotic and/or viscous. Soluble fibres tend to slow the movement of food through the system.
  
• Insoluble fiber does not dissolve in water. It can be metabolically inert and provide bulking or prebiotic, metabolically fermenting in the large intestine. Bulking fibers absorb water as they move through the digestive system, easing defecation. Fermentable insoluble fibers mildly promote stool regularity, although not to the extent that bulking fibers do, but they can be readily fermented in the colon into gases and physiologically active byproducts. Insoluble fibres tend to accelerate the movement of food through the system.

Dietary fibers can act by changing the nature of the contents of the gastrointestinal tract and by changing how other nutrients and chemicals are absorbed. Some types of soluble fiber absorb water to become a gelatinous, viscous substance and is fermented by bacteria in the digestive tract. Some types of insoluble fiber have bulking action and are not fermented. Lignin, a major dietary insoluble fiber source, may alter the rate and metabolism of soluble fibers. Other types of insoluble fiber, notably resistant starch, are fully fermented.

Chemically, dietary fiber consists of non-starch polysaccharides such as arabinoxylans, cellulose, and many other plant components such as resistant starch, resistant dextrins, inulin, lignin, waxes, chitins, pectins, beta-glucans, and oligosaccharides. A novel position has been adopted by the US Department of Agriculture to include functional fibers as isolated fiber sources that may be included in the diet. The term "fiber" is something of a misnomer, since many types of so-called dietary fiber are not actually fibrous.

Food sources of dietary fiber are often divided according to whether they provide (predominantly) soluble or insoluble fiber. Plant foods contain both types of fiber in varying degrees, according to the plant's characteristics.

Advantages of consuming fiber are the production of healthful compounds during the fermentation of soluble fiber, and insoluble fiber's ability (via its passive hygroscopic properties) to increase bulk, soften stool, and shorten transit time through the intestinal tract.

Disadvantages of a diet high in fiber is the potential for significant intestinal gas production and bloating. Constipation can occur if insufficient fluid is consumed with a high-fiber diet.


Glucose
Found in: Fruits and Vegetables
C6H12O6, also known as D-glucose, dextrose, or grape sugar) is a simple monosaccharide found in plants. It is one of the three dietary monosaccharides, along with fructose and galactose, that are absorbed directly into the bloodstream during digestion. An important carbohydrate in biology, cells use it as the primary source of energy[3] and a metabolic intermediate. Glucose is one of the main products of photosynthesis and fuels for cellular respiration. Glucose exists in several different molecular structures, but all of these structures can be divided into two families of mirror-images (stereoisomers). Only one set of these isomers exists in nature, those derived from the "right-handed form" of glucose, denoted D-glucose. D-glucose is sometimes referred to as dextrose, although the use of this name is strongly discouraged. The term dextrose is derived from dextrorotatory glucose. This name is therefore confusing when applied to the enantiomer, which rotates light in the opposite direction. Starch and cellulose are polymers derived from the dehydration of D-glucose. The other stereoisomer, called L-glucose, is hardly ever found in nature.

The name "glucose" comes from the Greek word glukus (γλυκύς), meaning "sweet". The suffix "-ose" denotes a sugar.


Starch
Found in: Grains and Vegetables
Or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store. It is the most common carbohydrate in the human diet and is contained in large amounts in such staple foods as potatoes, wheat, maize (corn), rice, and cassava.

Pure starch is a white, tasteless and odourless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the glucose store of animals, is a more branched version of amylopectin.


Yeah, those chemicals sure can be deadly.

I think that people were using the more coloquial definition of 'chemical,' Fnord.

I was in therapy because of deep depression with suicide ambitions. The housework I got the first day to do on my own: No Coffeine, no sugar, no cigarettes, no alcohol, trying to eat healthy, meaning reducing all processed food, sleep enough (needed some low medication on the start to support that), try to make a walk a day or some else light sport.

Three weeks later i still got normal depressions, but no more suicide issues, more energy to handle problems and so on...

Until now years have passed, so i think it wont be placebo effect.

So you dont need to do it extreme, i still eat some unhealthy things temporarily, but it really surprised me on my own, how much it effected me.

But I think its more then just the food alone, it also changes life. When you were before willing to work some extra hours for your boss, now you are no longer willing, because I need time for cooking, I need time to do my sport and so on... So focusing on healthy food, also helped me focusing on taking myself an my needs more important. Cooking, eating and sport isn´t fun anymore, I do when I have time if my works allows it. They are important for me, and I am important for myself, so I am willing to work some extra hours, but when it comes to essential things like sleeping and cooking/eating and some sport, there are borders I am not willing to pass anymore because these things are important for me, and I am more important then my work.

I think people may be using whatever definition of 'chemical' that suits their fancy ... or their agenda.

Much like the word 'Organic' -- all foods are 'organic' (and are composed of chemicals, btw), yet the 'Organic Foods' lobby seems to be pushing for laws that favor their more expensive and flavorless products (that may use pesticides and artificial fertilizers, anyway) as superior to foods that are designed to not even need those expensive pesticides and fertilizers in the first place. Here is another notorious chemical that readers of this thread may want to be aware of:

Dihydrogen Oxide
Found in: All Meats, Fruits, and Vegetables (except the anhydrous or 'Dried' varieties)

The Foods industry depends on Dihydrogen Oxide, which is the leading cause of death for infants and young children between the ages of 1-4 (U.S. Centers for Disease Control and Prevention, 2007), and the second-leading cause of unintentional injury deaths in children aged 1-14 years. (U.S. Centers for Disease Control and Prevention).

In 2007, there were 3,443 fatal unintentional Dihydrogen Oxide induced deaths in the United States alone, averaging ten deaths per day. (U.S. Centers for Disease Control and Prevention)

Between 2000 and 2007, the fatal unintentional rate of Dihydrogen Oxide induced deaths in the United States for African Americans across all ages was 1.2 times that of whites. For American Indians and Alaskan Natives, this rate was 1.7 times that of whites. (U.S. Centers for Disease Control and Prevention)

In 10 states - Alaska, Arizona, California, Florida, Hawaii, Montana, Nevada, Oregon, Utah and Washington - Dihydrogen Oxide induced deaths surpass all other causes of death to children age 14 and under. (U.S. Centers for Disease Control and Prevention)

"Better Living Through Chemistry", indeed ...

That's an old joke, Fnord.

Personally, I have found that 'organic' food does generally taste better than the conventional stuff at the supermarket, particularly the fruits like tomatoes and apples. The celery is more stringy but much more flavorful; the greens are occasionally bug-nibbled but sharp and peppery. That may be that I'm also buying local and thus more fresh as well, though.

And no less valid in the telling.

My points are these:

1. Every kind of food is made from chemicals, and all foods are organic.

2. Any beneficial chemical can be harmful if too much is consumed.

3. Any beneficial chemical can be presented as harmful if the evidence is presented correctly.

4. Presenting beneficial chemicals as harmful makes people fearful of chemicals.

5. People who fear chemicals may buy more "chemical-free" or "organic" foods, even if being "chemical-free" or "organic" makes those foods are more expensive.

6. People who sell "chemical-free" or "organic" foods will have a guaranteed income as long as they have "chemical-free" or "organic" foods to sell to people who fear chemicals.

7. The labeling of foods as "chemical-free" or "organic" is misleading, since ... (return to step 1).

Chemicals, so delicious and also important for not dying.

That's what I'm taking away from this thread.

I'm just going to stick to a high carb, low fat diet. It's really difficult to do anything low-carb on a vegan diet anyway.

My diet has lots of cruciform veggies, legumes, and fibre.

No open flames, please ...

Organic salt?

@meems if you mean by the "gluten free stuff" the pre-packaged "free from" crap, then yes that is a complete con. There is only a few select items I would use nowadays.

People who start gluten free, or gluten-casein free are often fooled into thinking the "free from" brands are the gluten free diet. In some cases companies have even got it wrong, and it turns out they contain gluten, also the labeling can be confusing there are all lot of similar conditions and it is easy to get confused. There are even companies trying to sell "gluten free wheat" of all things. It is just a niche to them.

Gluten free is very simple, pretty much any veg, meat, fish except those things that contain gluten, which are manly grains, and derivatives. It really is that simple it is not as complicated as a low yeast diet, etc. It is hardly restrictive, you just need a little knowledge. What you need to read up on is the grains that are safe, and some food products like barley yeast/malt which. It get more complicated when people buy pre packaged, and ready meal. This is because the food industry uses fillers to maximize profits. Wheat is the staple filler, it is in products you would have never have imagined it could be. Avoid.

Best advice is get out of the substitution mentality. There are so many foods you can eat why substitute with something a bit like something that contains gluten? It is merely the idea that you are missing something, rather then actually missing something.

The only thing that I buy regularly from free from section is pasta. I used to get bread, the only brand that even approximates real bread is "Genius" brand. But I realized that it stuffs me up and aggravated my IB, so there was no point to it.

You can pretty much take any recipe that involves veg and/or meat, fish and adapt it for gluten free, in many cases there is no change necessary. A lot of Asian/Indian food is without gluten, just avoid the obvious wheat noodles, dumplings, pastry. You can use rice/veg based alternatives, that are already in their cuisine. They have long tradition of using alternative flours. This is much better than a substitute, because it holds it own.

Also people don't realize that distillation is good for removing gluten because gluten is volatile. So spirits like whiskey and gin are generally safe, it is only those have added ingredients after distillation that might not be. Malt vinegar is not safe.

Tip: With the pasta. it is not the oil that stops it sticking. Oil on the surface will partially help prevent the surface tension and capillary action zipping strand of spaghetti together acting as barrier to the rising water, but that is only if put them in wrong, there is a technique to ensure strand are separated -> http://www.thekitchn.com/tip-twist-spagh-22056 . However gluten free pasta releases a lot of starch especially when boiling, so it foams. To stop this make sure you have a decent amount of water and plenty of salt. The saltiness of the water will stop the starchiness and foaming. You are not going to eat all that salt, and once soft it won't stick and you can rinse with hot water.

This is not a hard an fast rule, and I can't talk for the US market, which has different rules, but one of the main reasons why organic, can taste better is it isn't produced for high yield. Generally speaking especially where there is competition, you are goign to get a better quality. Not always containing more nutrients, but it isn't all about nutrients, it is about what is generally in them, and the quality.

Cheap tomatoes are mostly water (hyper saturated) and are grown in a substrate, they are force ripened with ethylene gas. The most tasty tomatoes grow naturally near sewage farms, no secret how that happens. But seriously, you need animal fertilizer to produce nice tasting tomatoes. They are odd shaped, and different colours. It could be synthesized, but that would be more expensive and highly theoretical.