Ascorbic Acid, more commonly known as Vitamin C, is used in cured meats to help retain the red color and helps prevent the formation of cancer causing nitrosamines. Ascorbic Acid is also used to increase the vitamin content of fruit drinks as well as prevent their loss of color and flavor. Sodium Ascorbate is a more soluble form of Ascorbic Acid.

Large amounts of Vitamin C may help to reduce the severity of colds.

Beta-Carotene is converted to Vitamin A by the body and then uses the vitamin in the eye for light detection and to in the body to maintain the normal condition of the mucous membranes. Large amounts of Beta-Carotene actually increase the risk of lung cancer in smokers and do not reduce the risk in non-smokers, so taking beta-carotene supplements are unnecessary, and could even be harmful. But the quantity of Beta-Carotene found in food is safe.

Corn Syrup, which is comprised mostly of dextrose, is a sweet, thick liquid made when natural enzymes break down cornstarch into glucose. The glucose is heated and turned into what we call Corn Syrup.

Corn Syrup is almost exactly as sweet as the granulated sugar (sucrose) it often replaces. Corn Syrup contains no nutritional value other than calories and has been found to promote tooth decay.

Fructose consumed in moderation is safe and does not increase blood glucose levels, making it attractive to diabetics. Large amounts do increase fat levels in blood and, consequently, increase the risk of heart disease. Regular ingestion of high levels of Fructose also affect levels of hormones such as insulin, leptin and ghrelin, which can result in weight gain and obesity.

Due to the fact that it is often cheaper to produce High-Fructose Corn Syrup (HFCS) than it is to produce sugar, our consumption has soared over the past few decades. HFCS is half fructose and half glucose, which are the same by-products our body create when they digest pure sugar.

While HFCS is safe, we consume way too much (77 pounds per year) of this calorie concentrated concoction and need to cut HFCS out of our diet as much as possible.

Salt, at the levels present in most people’s diet throughout the world, is probably the single most harmful substance in the food supply. Salt is used liberally in processed and restaurant foods, with some meals containing more than the daily recommend level.

A diet high in sodium increases blood pressure in most people, thereby increasing the risk of heart attack and stroke. While the FDA has continued to ignore the effects of salt, the British government has made salt reduction one of its top health priorities.

Although Vitamin B1 adds miniscule amounts of nitrate to our food, it is perfectly safe for human consumption.