Your Weekly Food-Like-Product – Lunchables Pt. 4 – Cherry Drink and Candy Bar


These are just a few ingredients in Oscar Meyer Ham Lunchables, because there are 67 of them.

  • Pt. 1 – Ham
  • Pt. 2 – Pasteurized Prepared American Cheese Product
  • Pt. 3 – Crackers
  • Pt. 4 – Cherry Flavored Water Beverage with Other Natural Flavors, Candy Bar

Cherry Flavored Water Beverage with Other Natural Flavor

(Water, High Fructose Corn Syrup, Citric Acid, Sucralose (Splenda Brand Sweetener), Natural Flavor)

(15.) High Fructose Corn Syrup

High-fructose corn syrup is created by changing the glucose, or sugar, in corn starch to fructose. Fructose is another type of sugar. Sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose.

High fructose corn syrup is found in processed foods, from salad dressings to soft drinks. Raises your risk for conditions like high blood pressure, coronary artery disease and type 2  diabetes. Food manufacturers often use high fructose corn syrup because it is cheaper than sugar. It also extends the shelf life for processed foods

Processing of HFCS

  • Several chemicals are required to make HFCS, including caustic soda, hydrochloric acid, alpha-amylase, gluco-amylase, isomerase, filter aid, powdered carbon, calcium chloride, magnesium sulfate sodium phosphate, sodium chloride
  • “Isolated colorimetric biochemical enzyme reaction systems”… Only one of the processes
  • Generally, the noble gases helium, neon, argon, krypton and xenon may be used alone, in admixture with each other or with other gases (nitrogen, hydrogen, nitrous oxide)

Current international food processing standards allow 1.0 μg mercury/g caustic soda and there is no standard for mercury in food grade hydrochloric acid. Both of these chemicals may be used to make HFCS.

In addition to causing significant weight gain in lab animals, long-term consumption of high-fructose corn syrup also led to abnormal increases in body fat, especially in the abdomen, and a rise in circulating blood fats called triglycerides.

Intakes of sugar-sweetened beverages may increase levels of uric acid, a compound linked to decreased kidney function, and a cross-sectional analysis of data from almost 16,000 people found that the risk of chronic kidney disease increased by over 150 percent in those who more than one soda per day and had high levels of uric acid.

Manufacturers nutritional profile of HFCS:

Nutrient  Amount  Nutrient  Amount 
Calories  308 cal/100 g  Cadmium  <0.05 mg/100 g 
Moisture  23.0 g/100 g  Caffeine  <0.50 mg/100 g 
Protein  0.01 g/100 g  Calcium  <1.0 mg/100 g 
Ash  0.05 g/100 g  Chloride  <1.0 mg/100 g 
Total Carbohydrate  77.0 g/100 g  Chromium  <0.05 mg/100 g 
Simple Sugar* (DSB**)  98.0 g/100 g  Copper  <0.10 mg/100 g 
Total Fat  <0.10 g/100 g  Fluoride  <0.10 mg/100 g 
Dietary Fiber  <0.10 g/100 g  Iron  <0.05 mg/100 g 
Cholesterol  <0.10 mg/100 g  Lead  <0.01 mg/100 g 
Trans Fatty Acid  <0.10 g/100 g  Magnesium  <0.01 mg/100 g 
Biotin  <0.01 mg/100 g  Manganese  <0.05 mg/100 g 
Niacin  <0.05 mg/100 g  Mercury  <0.01 mg/100 g 
Pantothenic Acid  <0.30 mg/100 g  Molybdenum  <0.10 mg/100 g 
Riboflavin  <0.01 mg/100 g  Phosphorus  <0.01 mg/100 g 
Thiamin  <0.05 mg/100 g  Potassium  <0.05 mg/100 g 
Vitamin A  <15 IU/100 g  Selenium  <0.10 mg/100 g 
Vitamin B6  <0.05 mg/100 g  Sodium  <1.0 mg/100 g 
Vitamin B12  <0.30 mg/100 g  Sulfur Dioxide  <0.30 mg/100 g 
Vitamin C  <0.05 mg/100 g  Zinc  <0.10 mg/100 g 
Arsenic                            <0.10 mg/100 g  

(16.) Sucralose (Splenda brand sweetener)

The additive may be used as a sweetener

Sucralose is a disaccharide that is made from sucrose in a five-step process that selectively substitutes three atoms of chlorine for three hydroxyl groups in the sugar molecule.

Chlorine is one of the most commonly manufactured chemicals in the United States. Its most important use is as a bleach in the manufacture of paper and cloth, but it is also used to make pesticides (insect killers), rubber, and solvents. Chlorine is used in drinking water and swimming pool water to kill harmful bacteria. It is also as used as part of the sanitation process for industrial waste and sewage. Chlorine was used during World War I as a choking (pulmonary) agent.

The web site lists a variety of consumer complaints from Sucralose (Splenda) consumption. ( also contains a long list of personal testimonials from readers who have suffered side effects from Sucralose (Splenda).

Notice the significant similarities between Splenda and Chlorine side effects.

Reported Splenda side effects:

  • Gastrointestinal problems
  • Migraines
  • Seizures
  • Dizziness
  • Blurred vision
  • Allergic reactions
  • Blood sugar increases
  • Weight gain
  • Skin Redness, itching, swelling, blistering, weeping, crusting, rash, eruptions, or hives (itchy bumps or welts).
  • Lungs – Wheezing, tightness, cough, or shortness of breath
  • Head – Swelling of the face, eyelids, lips, tongue, or throat; headaches and migraines (severe headaches)
  • Nose – Stuffy nose, runny nose (clear, thin discharge), sneezing
  • Eyes – Red (bloodshot), itchy, swollen, or watery
  • Stomach – Bloating, gas, pain, nausea, vomiting, diarrhea, or bloody diarrhea
  • Heart – Palpitations or fluttering
  • Joints – Joint pains or aches
  • Neurological – Anxiety, dizziness, spaced-out sensation, depression

Chlorine side effects:

  • Blurred vision
  • Burning pain, redness, and blisters on the skin if exposed to gas. Skin injuries similar to frostbite can occur if it is exposed to liquid chlorine
  • Burning sensation in the nose, throat, and eyes
  • Coughing, Wheezing, Chest tightness, Difficulty breathing or shortness of breath.
  • Fluid in the lungs (pulmonary edema) that may be delayed for a few hours
  • Nausea and vomiting
  • Watery eyes

Production of Sucralose:

  • Method for producing sucralose resulting from the chlorination of a sucrose-6-acylate in a reaction vehicle, with water, and salts
  • Said salts including one or more selected from the group consisting of alkali metal (Sodium, Lithium, Potassium, Rubidum, Cesium, Francium or alkaline earth metal chlorides and ammonium chloride

A process for synthesizing sucralose, reacting sucrose as a raw material with acetic anhydride (corrosive, flammable, hazardous by definition) in a solvent with an organic complex alkali metal salt

The alkali metal salt is selected from the group consisting of

  • sodium acetate
  • potassium acetate
  • sodium carbonate
  • potassium carbonate, and a combination thereof

The organic compound is selected from the group consisting of

  • Pyridine
  • An aromatic acid, an aromatic sulfonic acid
  • Diethylamine
  • Triethylamine
  • DMAP (Toxic, Poisonous solid)
  • Theophylline (Mutagenic)  aminophylline, and a mixture thereof.
  • Ethyl Acetate
  • Sodium Acetate
  • Methanol, Ethanol, Propanol or a mixture thereof
  • Ethylenediamine, tert-butylamine, tert-pentylamine or a mixture thereof. 

(17.) Natural Flavor

Also known as…

  • Monosodium Glutamate
  • Glutamic acid
  • Glutamate
  • Monosodium glutamate
  • Monopotassium glutamate
  • Calcium glutamate
  • Monoammonium glutamate
  • Magnesium glutamate
  • Natrium glutamate
  • Yeast extract
  • Anything “hydrolyzed”
  • Any “hydrolyzed protein”
  • Calcium caseinate
  • Sodium caseinate
  • Yeast food, Yeast nutrient
  • Autolyzed yeast
  • Gelatin
  • Textured protein
  • Soy protein,
  • Soy protein concentrate
  • Soy protein isolate
  • Whey protein
  • Whey protein concentrate
  • Whey protein isolate
  • Anything “…protein”
  • Vetsin
  • Ajinomoto
  • Names of ingredients that often contain or produce processed free glutamic acid:
  • Carrageenan
  • Bouillon and broth
  • Stock
  • Any “flavors” or “flavoring”
  • Maltodextrin
  • Citric acid, Citrate
  • Anything “ultra-pasteurized”
  • Barley malt
  • Pectin
  • Protease
  • Anything “enzyme modified”
  • Anything containing “enzymes”
  • Malt extract
  • Soy sauce
  • Soy sauce extract
  • Anything “protein fortified”
  • Anything “fermented”
  • Seasonings

After a single dose of MSG, Doctors discovered that specialized cells in a critical area of the animal’s brain, the hypothalamus, had been destroyed.

Millions of babies all over the world were eating baby foods containing large amounts of MSG and hydroloyzed vegetable protein (a compound which contains three excitotoxins).


  • Protein class of substances that damage neurons through paroxysmal over activity. They are toxins that bind to certain receptors (e.g., certain glutamate receptors) and may cause neuronal cell death.-
  • Samuels (1999) reported that MSG is a neurotoxic agent i.e. causing damage to brain cells, retinal degeneration, leading to many endocrine disorders and causes renal damage.
  • The best known excitotoxins are the excitatory amino acids that can produce lesions in the CNS (Central Nervous System) similar to those of Huntingdon’s chorea or Alzheimer’s disease.
  • Excitotoxicity is thought to contribute to neuronal cell death associated with stroke.

Rats given free access to MSG and water showed a high preference (93-97%) for the MSG solution, regardless of the diet they consumed

Rats treated with MSG showed morphological and morphometric changes as decrease in testicular weight, decrease in tubular diameter, reduction in germinal epithelium height, decrease in the spermatic count and abnormalities of sperms morphology.

Many studies reported the implication of (MSG) in cases of male infertility as it causes testicular hemorrhage, degeneration and alteration of sperm cell population and morphology

Processing of MSG

  • MSG is processed with Methylthiopropionaldehyde and Sodium Hydroxide which both are highly corrosive and toxic.
  • “After the concentration of DAP had reached a maximum in the presence of the first mutant, the first mutant was removed and another E. coli strain was added.”
  • “The crude, crystalline glutamic acid is first suspended in water and then dissolved, neutralized and converted to the monosodium salt by the addition of sodium hydroxide.”
  • “The acidic filtrate was then adjusted by addition of sodium hydroxide or ammonia”

These products are carbon oxides, nitrogen oxides and some metallic oxides. Burning may produce carbon monoxide, carbon dioxide or nitrogen oxides.

WHMIS (Canada):

CLASS D-2A: Material causing other toxic effects (VERY TOXIC).

Candy Bar

(Corn Syrup, Sugar, Ground Roasted Peanuts, Hydrogenated Palm Kernel Oil, Cocoa, Molasses and Less than 2% of Whey (From Milk), Confectioner’s Corn Flakes, Nonfat Milk, Salt, Lactic Acid Esters, Soy Lecithin, Soybean Oil, Cornstarch, Artificial Flavors, TBHQ and Citric Acid (to Preserve Freshness), Yellow 5, Red 40)

(18.) Sugar/Table Sugar

Sucrose is obtained by crystallization from sugar cane or sugar beet juice that has been extracted by pressing or diffusion, then clarified and evaporated.

Refined granulated sugar processing

The next step is decolorization, which removes soluble impurities by adsorption. The two most common adsorbents are granular activated carbon and bone char, manufactured from degreased cattle bones.

Some chemicals used:

  • Isopropyl Alcohol – A clear, colorless, flammable, mobile liquid, (CH3)2CHOH, used in antifreeze compounds, in lotions and cosmetics, and as a solvent for gums, shellac, and essential oils.
  • Phosphoric Acid – A clear colorless liquid, H3PO4, used in fertilizers, detergents, food flavoring, and pharmaceuticals.
  • Acrylic Acid An easily polymerized, colorless, corrosive liquid, H2C:CHCOOH, used as a monomer for acrylate resins.

Examples of added sugar include white sugar, brown sugar, raw sugar, corn syrup, corn syrup solids, high fructose corn syrup, malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, honey, molasses, anhydrous dextrose, crystal dextrose, dextrin. Fruit juice concentrates, Glucose Invert Sugar, Lactose, Maltose, Malt syrup

Sucrose elevates uric acid, which decreases nitric oxide, raises angiotensin, and causes your smooth muscle cells to contract, thereby raising your blood pressure and potentially damaging your kidneys.

Leads to insulin resistance, which is not only an underlying factor of type 2 diabetes and heart disease, but also many cancers.

Tricks your body into gaining weight by fooling your metabolism, as it turns off your body’s appetite-control system. Sucrose does not appropriately stimulate insulin, which in turn does not suppress ghrelin (the “hunger hormone”) and doesn’t stimulate leptin (the “satiety hormone”), which together result in your eating more and developing insulin resistance.

Rapidly leads to weight gain and abdominal obesity (“beer belly”), decreased HDL, increased LDL, elevated triglycerides, elevated blood sugar, and high blood pressure—i.e., classic metabolic syndrome

The cells of many human cancers come to depend on insulin to provide the fuel (blood sugar) and materials they need to grow and multiply. Insulin and insulin-like growth factor (and related growth factors) also provide the signal, in effect, to do it.

The more insulin, the better they do.

Many pre-cancerous cells would never acquire the mutations that turn them into malignant tumors if they weren’t being driven by insulin to take up more and more blood sugar and metabolize it.

It is well established that uncontrolled glucose conc in maternal blood are associated with elevated embryonic and fetal death and increased neonatal morbidity and mortality.


  • Sucrose was not carcinogenic, but showed tumor promoting activity in female Swiss albino mice
  • Sucrose produced skeletal changes in a guinea pig fetus after feeding the mother 5 to 10 g sucrose/kg body weight in the latter half of pregnancy.
  • A high resorption rate and an increased number of malformed offspring … /were seen in/ rats fed a diet composed of 72% sucrose, 18% casein, and 5% butter plus vitamins and a salt mixture.
  • In a study involving 91 children, the subjects were given the choice of 1 of 3 high-sugar cereals (high-sugar condition) or low-sugar cereals (low-sugar condition), as well as low-fat milk, orange juice, bananas, strawberries, and sugar packets. Children in the low-sugar cereal condition consumed, on average, slightly more than 1 serving of cereal (35 g), whereas children in the high-sugar condition consumed significantly more (61 g) and almost twice the amount of refined sugar in total (24.4g vs 12.5 g). Children in the low-sugar condition were more likely to put fruit on their cereal (54% vs 8%) and consumed a greater portion of total calories from fresh fruit (20% vs 13%).
  • Women consuming 1 or more sugar-sweetened soft drinks per day had a relative risk [RR] of type 2 diabetes of. Consumption of fruit punch was associated with increased diabetes risk
  • Sugar is noteworthy as a substance that releases opioids and Dopamine and thus might be expected to have addictive potential. These behaviors are then related to neurochemical changes in the brain that also occur with addictive drugs
  • Under certain circumstances rats can become sugar dependent. This may translate to some human conditions as suggested by the literature on Eating Disorders and Obesity

(19.) Red #40

Red 40 is the FDA-approved version of Allura Red, which was first produced by Allied Chemical Corp. It is approved for use in beverages, bakery goods, dessert powders, candies, cereals, foods, drugs, and cosmetics and, in terms of pounds consumed, is by far the most-used dye

Red 40, Yellow 5, and Yellow 6 contain Benzidene, a human and animal carcinogen permitted in low, presumably safe levels in dyes. The FDA does not test for bound benzidine when it certifies the purity of dyes.

Red 40 proved positive as an allergen. Possible carcinogen contaminant include p-Cresidine. There is evidence, albeit controversial and inconclusive, that Red 40, the most widely used dye, accelerates the appearance of tumors of the reticuloendothelial system in mice. No tumors were found in the only good study (per the FDA)

It also may accelerate the appearance of immune-system tumors in mice. The dye causes hypersensitivity (allergy-like) reactions in a small number of consumers and might trigger hyperactivity in children.

Red 40 was negative in the majority of genotoxicity assays performed, but positive in the in vivo comet assay in the glandular stomach, lungs, and colon of mice (Sasaki, Kawaguchi et al. 2002). That indicates that Red 40 can cause DNA damage in vivo

52 patients suffering from urticaria and angioedema for more than 4 weeks were placed on a 3-week elimination diet. Red 40 administered orally in doses of 1 or 10 mg induced a hypersensitivity reaction in 15% of the patients who were generally symptom-free at the time of provocation (Mikkelsen, Larson et al. 1978).

Dr. M. Adrian Gross, a senior FDA pathologist, concluded that there was clear evidence to support an acceleration effect of RE tumors because there was a decreased latency period without a corresponding increase in overall tumor incidence

“Considering the safety questions and its non-essentiality, Red 40 should be excluded from foods unless and until new tests clearly demonstrate its safety.”

Genotoxicity studies

  • Comet Assay; DNA damage; 10 mg/kg in colon; 100 mg/kg in glandular stomach; 1,000 mg/kg in lungs Positive (Sasaki, Kawaguchi et al. 2002)
  • Comet Assay; DNA damage; 2,000 mg/kg to pregnant mice; 10 mg/kg in male mice; Positive in colon (Sasaki, Kawaguchi et al. 2002)

Emergency Overview: CAUTION – Harmful by inhalation and if swallowed.

Potential Health Effects:

  • Eyes: May cause irritation.
  • Skin: May cause irritation to skin.
  • Ingestion: May cause gastrointestinal discomfort.
  • Inhalation: May cause irritation to respiratory tract.

Unusual Fire and Explosion Hazards: Avoid Dusting. May become explosive when dispersed in air.

Precautions to Take in Handling or Storing: Do not ingest or take internally. Consult an expert on disposal of recovered material and ensure conformity to local, state, and federal disposal regulations

These products are carbon oxides, nitrogen oxides, sulfur oxides

Do not ingest. Do not breathe dust. If ingested, seek medical advice immediately and show the container or the label.

Personal Protection

  • Protective Gloves, Natural rubber, Neoprene, PVC or equivalent.
  • Eye Protection: Splash proof chemical safety goggles should be worn.
  • Other Protective Clothing or Equipment: Lab coat, apron, eye wash, safety shower.

EINECS: This product is on the European Inventory of Existing Commercial Chemical Substances

(20.) Yellow Tartrazine

(Yellow #5 & #6)

Used in numerous bakery goods, beverages, dessert powders, candies, cereals, gelatin desserts, pet food, and many other foods, as well as pharmaceuticals, and cosmetics.

After Red 40, it is the most widely used dye.

The color additive is manufactured with Hydrochloric Acid and Sodium Nitrite or Sulfuric Acid and Sodium Nitrite

Contains Mercury, Arsenic and Lead.

Yellow 5 may be contaminated with several carcinogens, including Benzidine and 4-aminobiphenyl. Caused genotoxic effects in six out of 11 studies More importantly, FDA tests in the early 1990s found that some batches of dye contained as much as 83 ppb of free and bound Benzidine. The FDA does not test for bound Benzidine when it certifies the purity of dyes

Because of those toxicological considerations, including carcinogenicity, hypersensitivity reactions, and behavioral effects, food dyes cannot be considered safe

In addition to considerations of organ damage, cancer, birth defects, and allergic reactions, mixtures of dyes (and Yellow 5 tested alone) cause hyperactivity and other behavioral problems in some children. Because of that concern, the British government advised companies to stop using most food dyes by the end of 2009,  Posing some risks, while serving no nutritional or safety purpose, Yellow 5 should not be allowed in foods.

  • A 50-mg dose of Tartrazine led to increased or accelerated urinary excretion of zinc in hyperactive children
  • The only mouse study was too brief, used too few mice, and began with six week old mice. (Per the FDA)
  • Sasaki et al. subsequently demonstrated that Yellow 5 does induce DNA damage in vivo in the comet assay (Sasaki, Kawaguchi et al. 2002).
  • The earliest chronic feeding study reported that Yellow 5 was not carcinogenic or toxic in a 2-year study using rats. The rats were fed 0, 0.5, 1, 2, and 5% Yellow 5. However, that study used only 12 rats of each sex per dosage group (Davis, Fitzhugh et al. 1964).
  • The FDA recommends a minimum of 20 rodents/ sex/group for chronic toxicity studies, though many experts consider that far too small a number (FDA 2000). Also, the rats were not exposed in utero.
  • Neuman reported that 26% of patients with a variety of allergic disorders had a positive allergic reaction 10-15 minutes after ingesting 50 mg of the dye. Those reactions included heat-wave, general weakness, blurred vision, increased nasopharyngeal secretions, a feeling of suffocation, palpitations, pruritus (severe itching), angioedema (swelling or welts below the skin), and urticaria (Neuman, Elian et al. 1978).

An association between aspirin-intolerance and Tartrazine-sensitivity has been demonstrated in several studies. Stenius and Lemola separately administered aspirin and Yellow 5 to 96 patients and found that about half of the patients with positive reactions to aspirin also had positive reactions to Yellow 5, and about three-fifths of the positive Yellow 5 cases also had positive aspirin reactions (Stenius and Lemola 1976).

Genotoxicity Studies:

  • Comet Assay; DNA damage; 10 mg/kg; Positive (colon) Positive (glandular stomach) (Sasaki, Kawaguchi et al. 2002)
  • Cytogenetics Assay; Chromosomal aberrations; Positive (Hayashi, Matsui et al. 2000)
  • S. Typhimurium TA1535, TA100, TA92; Base pair; 2.5 mg/ml; Positive
  • Chromosomal aberration test, CHL cells; Chromosomal aberrations; 6 mg/ml; Positive (Ishidate, Sofuni et al. 1984)
  • In vitro Muntiacus muntjac; Chromosomal aberrations; 3 μg/ml; Positive (Patterson and Butler 1982)

A 42-year-old woman gradually developed chronic nasal blockage, loss of her senses of taste and smell, and asthma. She was eventually hospitalized— sometimes for weeks—three times for her asthma, which developed into a tight, unproductive cough and severe wheezing. Several years later she developed severe angioedema after taking two aspirin tablets. She also developed the same attacks from Tylenol and several other drugs, including antibiotics. She was cleared of all drugs, but her symptoms returned after she received Premarin, a menopausal drug that contained Yellow 5. The patient was finally diagnosed with an allergy to Yellow 5 and several other food additives. Her severe attacks were relieved when she stopped consuming all synthetic dyes, sodium benzoate, and drugs containing dyes (Chafee and Settipane 1967).

A 15-year-old pregnant girl went into anaphylactic shock after she was given an enema that contained Yellow 5 and Yellow 6. Approximately 5 minutes after administration of the enema the patient became dizzy, sweaty, and hypotensive; she collapsed and was unconscious. Her blood pressure became unrecordable and her carotid pulses were “weak.” Her skin became red all over. After she regained consciousness, she was nauseous, had dull perception, and eventually developed hives, chest tightness, and shortness of breath (Trautlein and Mann 1978). Subsequent tests indicated that she was sensitive to both Yellow 5 and Yellow 6.

A 38-year-old man experienced relapsing angioneurotic (subcutaneous) edema, giant urticaria, and a relapsing vascular purpura (purple spots). After provocation with Yellow 5, the test area became purpuric and there was purpura, swelling of the legs, and angioneurotic edema of the face (Michaelsson, Pettersson et al. 1974).

A 32-year-old woman experienced recurring purpuric lesions on her lower legs. The lesions sometimes became more intense with ulcerations, pain, and swelling of the legs. She had occasional superficial thrombophlebitis (swelling of a vein caused by a blood clot). She experienced those symptoms 4-8 times a year, and they lasted about 2-3 weeks. Provocation with Yellow 5 induced purpura in the treated area (Michaelsson, Pettersson et al. 1974).

Protective Equipment: Gloves. Lab coat. Dust respirator. Be sure to use an approved/certified respirator or equivalent. Wear appropriate respirator when ventilation is inadequate. Splash goggles.

The products of degradation are more toxic.

These products are carbon oxides (CO, CO2), nitrogen oxides (NO, NO2…), sulfur oxides (SO2, SO3…). Some metallic oxides.

Very hazardous in case of inhalation. Hazardous in case of ingestion.

WHMIS (Canada):

CLASS D-2B: Material causing other toxic effects (TOXIC).

Sodium content

The general population are consuming much more than the current recommendation of sodium for adults, which is 2g sodium/day. Children between ages 1 to 9 are suggested to consume from 1,000mg to 1,500mg of sodium. One Ham Lunchable consists of 580mg of sodium. Depending on age, this meets close to one half to one third of suggested sodium in one day, on top of whatever else you may feed your child that day.

As reliable and trustworthy as they are, according to WHO.

(World Health Organization)

Elevated sodium intake has been associated with a number of NCDs (Non Communicable Diseases, or Chronic Disease) including hypertension and cardiovascular disease. Higher sodium intake was associated with higher risk of incident stroke, fatal stroke and fatal coronary heart disease.

Increased sodium consumption is associated with increased blood pressure. Blood pressure during childhood has a significant association during adulthood, meaning that children with increased blood pressure are at high risk for hypertension and its related morbidities as adults.

Additionally, elevated blood pressure in childhood contributes to cardiovascular disease pathology during childhood itself. Reducing sodium intake significantly reduced systolic and diastolic blood pressure in adults and children. The reduction in blood pressure was detected across a wide range of intake levels. Reducing sodium intake to 2 g/day was more beneficial for blood pressure

Saturated fat content

According to U.S. Department of Health and Human Services, no more than 10 percent of your child’s daily calories should come from saturated fat. In a 1,000 – 1,400 calorie diet, varying from ages 1 – 8, that’s 14 or fewer grams of saturated fat. One Lunchable consists of 6g of saturated fat. Just under half of a young childs recomended daily intake. And that is on top of whatever else you may be feeding your child that day.

Sugar content

The American Heart Association recommends the amount of sugar calories you consume should not exceed half of your discretionary calorie intake for the day.

For preschool children eating a 1,200- to 1,400-calorie diet, this translates into about 16.7g of sugar per day. Children ages 4 to 8 should consume less sugar—about 12.5g per day, because they have greater nutritional needs and have fewer discretionary calories in their daily diets

One Ham Lunchable consists of 21g of sugar, which is over the recommended daily intake, on top of any other sugary food you might feed your child that day

Current international food processing standards allow 1.0 μg mercury/g caustic soda and there is no standard for mercury in food grade hydrochloric acid. Both of these chemicals may be used to make HFCS.

Link to references:

John Parks
For two years I've thoroughly enjoyed researching the food additives "scientests" produce and put into all processed food. Also how the FDA classifies them as G.R.A.S. (Generally Recognized As Safe) With about 95% of the research I've done over the last two years the actual science, toxicity reports, manufacturing processes and pure technical aspect of it suggests otherwise.

When you see something that is "hazardous by definition", toxic, poisonous or corrosive and it's in the food you're eating, you would surely have to stop, think and ask, "That's going to go in me. Wait... It passes through the placental barrier? It decreases the testicular weight in mice? It's produced with volvano ash? It's processed with asbestos and krypton gas?"

Now, my main argument is this: If you know the food additive is toxic, corrosive or hazardous by definition, if it requires flammable or corrosive DOT stickers while transporting, if it has saftey precautions, spill procedures and you must wear suitable protective clothing while handling... Can you even assume it's safe to eat?

Irregardless of the exposure limits, the actual amount in food itself, how many regulations and standards there are or how low the toxicity may be... It is the general principle that the additives are still put in the foods you eat on a daily basis. I personally don't believe that when a tomato is dropped you have to evacuate the area and seal off the exits. Because that is exactly the procedure for some of the chemcial agents the FDA allowed in food.