Stay Healthy Forever

• Chemical compounds made from coal-tar derivatives to enhance
  color.

• Linked to allergic reactions, fatigue, asthma, skin rashes,
  hyperactivity and headaches.

• Cheap chemical mixtures that mimic natural flavors.

• Linked to allergic reactions, dermatitis, eczema, hyperactivity
  and asthma
• Can affect enzymes, RNA and thyroid.

• Highly-processed, chemically-derived, zero-calorie sweeteners found
  in diet foods and diet products to reduce calories per
  serving.

• Can negatively impact metabolism
• Some have been linked to cancer, dizziness hallucinations and
  headaches.

(BHT, BHA, TBHQ)

• Compounds that preserve fats and prevent them from becoming
  rancid.

• May result in hyperactivity, angiodema,  asthma, rhinitis,
  dermatitis, tumors and  urticaria
• Can affect estrogen balance and levels.

(BVO)

• Chemical that boosts flavor in many citric-based fruit and soft
  drinks.

• Increases triglycerides and cholesterol
• Can damage liver, testicles, thyroid, heart and kidneys.

• Cheap alternative to cane and beet sugar
• Sustains freshness in baked goods
• Blends easily in beverages to maintain sweetness.

• May predispose the body to turn fructose into fat
• Increases risk for Type-2 diabetes, coronary heart disease,
  stroke and cancer
• Isn’t easily metabolized by the liver.

(Monosodium Glutamate)

• Flavor enhancer in restaurant food, salad dressing, chips,
  frozen entrees, soups and other foods.

• May stimulate appetite and cause headaches, nausea, weakness,
  wheezing, edema, change in heart rate, burning sensations and
  difficulty in breathing.

• An indigestible fat substitute used primarily in foods that are
  fried and baked.

• Inhibits absorption of some nutrients
• Linked to gastrointestinal disease, diarrhea, gas, cramps,
  bleeding and incontinence.

• Industrially created fats used in more than 40,000 food
  products in the U.S.
• Cheaper than most other oils.

• Contain high levels of trans fats, which raise bad cholesterol
  and lower good cholesterol, contributing to risk of heart
  disease.