Grocery Items 2
Healthy Solutions
95 rating due to using potassium hydroxide as a processing agent.(although it does not remain in the finished product). Potassium hydroxide is a highly caustic chemical that poses significant health risks (severe burns, respiratory issues, and gastrointestinal damage upon exposure). Proper handling, safety measures, and awareness of the potential health risks are crucial to prevent serious injuries and health complications.
This product does not receive a perfect rating of 100 because the salt source is not identified. The salt should not be regular table salt, but rather a healthier alternative such as Redmond salt, sea salt, or Himalayan salt.
This product does not receive a perfect rating of 100 due to its classification as a processed snack rather than a whole food. Furthermore, it lacks organic certification both on the product itself and on its website.
This product does not receive a perfect rating of 100 because it utilizes potassium hydroxide as a processing agent (however, it does not persist in the final product). Potassium hydroxide is an extremely caustic substance that presents considerable health hazards (including severe burns, respiratory problems, and gastrointestinal harm upon contact). Adequate handling, safety precautions, and an understanding of the possible health risks are essential to avert serious injuries and health issues.
85 rating due to the following reasons: (1) potato starch and tapioca starch are extensively processed binders that should be ingested in moderation, (2) xanthan gum serves as an emulsifier that may adversely impact individuals with digestive sensitivities or if derived from prevalent food allergens (more suitable alternatives include psyllium husk, chia seeds, flaxseeds, and gelatin), and (3) excessive sugar intake can lead to inflammation and chronic health issues, including heart disease, diabetes, obesity, fatty liver disease, and even specific forms of cancer.
85 rating due to the following reasons: (1) Natural flavors may consist of one or multiple undisclosed substances, including hundreds of chemicals, solvents, MSG derivatives, artificial preservatives, and/or processing agents that do not need to be explicitly named, (2) Yeast extract may lead to digestive problems, headaches, or excessive stimulation of the nervous system in individuals who are sensitive, (3) cane sugar is a high-glycemic index sweetener. High consumption is linked to a higher risk of chronic diseases, including heart disease, fatty liver disease, and certain types of cancer. Organic cane sugar should be used in moderation.
85 rating due its use of canola oil instead of a healthier cooking oil, like olive oil or avocado oil. Canola oil is high in omega-6 fatty acids which can promote inflammation. Most canola oil is derived from genetically engineered crops designed for herbicide resistance. The production of canola oil involves extensive processing, including the use of chemical solvents like hexane. This refining process can strip away beneficial nutrients and potentially create harmful compounds. Some studies suggest that high canola oil consumption may be linked to increased inflammation and oxidative stress, which are risk factors for various diseases, including heart disease and cognitive decline.
Gellan Gum: A slight CI ranking deduction for using gellan gum. Gellan gum is a complex polysaccharide composed of glucose, rhamnose, and glucuronic acid molecules. It is produced through fermentation, where the bacteria Sphingomonas elodea breaks down sugars to form the polysaccharide. The resulting gum is then purified, dried, and powdered for use in various applications. Gellan gum is commonly used as a thickening agent, stabilizer, and emulsifier in foods, beverages, and pharmaceutical products. Complaints include gastrointestinal symptoms, such as bloating, gas, or diarrhea, after consuming products containing gellan gum. These adverse reactions are often attributed to the gum’s ability to alter the gut microbiota or cause an imbalance in the digestive system. Furthermore, high doses of gellan gum have been shown to cause gastrointestinal inflammation and oxidative stress in animal studies.
85 rating due to the following reasons: (1) potato starch and tapioca starch are extensively processed binders that should be ingested in moderation, (2) xanthan gum serves as an emulsifier that may adversely impact individuals with digestive sensitivities or if derived from prevalent food allergens (more suitable alternatives include psyllium husk, chia seeds, flaxseeds, and gelatin), and (3) excessive sugar intake can lead to inflammation and chronic health issues, including heart disease, diabetes, obesity, fatty liver disease, and even specific forms of cancer.
A significant CI ranking deduction for using natural flavors. Natural flavors may consist of one or multiple undisclosed substances, including hundreds of chemicals, solvents, MSG derivatives, artificial preservatives, and/or processing agents that do not need to be explicitly named. Since the FDA hasn’t officially defined this term, it can be used to describe almost any type of food. Food manufacturers are only required to list flavors on ingredients lists, not to reveal the original sources or chemical mixtures of these flavors. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources. As long as the original flavoring source comes from plant or animal material, it can be classified as a natural flavor. Because the term “natural” has no official definition, flavors sourced from genetically modified crops can also be labeled as natural. It is Clean Ingredient's belief that too many food manufacturers use the term "natural flavors" on food labels to avoid disclosing the true nature and identity of the hidden ingredient(s). Clean Ingredient believes this is a deceptive practice and calls upon food manufacturers to be more transparent by accurately identifying on food labels the natural flavor ingredient(s) instead of hiding behind vague, nebulous, and misleading terminology.
Added Sugars: A significant CI ranking deduction due to using added sugars (this excludes natural sugars that are inherently found in foods such as fruits (fructose) and milk (lactose)). Added sugars refer to sweeteners that are incorporated into foods and beverages during their processing or preparation. The negative health effects associated with excessive consumption of added sugars are considerable and troublesome. Weight gain and obesity, a significant global health concern, are closely associated with high intake of added sugars, which increases the risk factor for a number of chronic health conditions, including cardiovascular disease, type 2 diabetes, and some cancers. Evidence also indicates higher intake of added sugars is associated with increased cardiovascular disease risk in children and increased risk of high blood pressure, stroke, and coronary heart disease in adults. The risk of heart disease escalates with the intake of added sugars, as they can result in hypertension, inflammation, and increased levels of detrimental cholesterol. Diabetes, another condition worsened by high sugar consumption, is particularly alarming, as added sugars can induce insulin resistance and raise blood glucose levels. Furthermore, added sugars contribute directly to tooth decay and gum disease. Food manufacturers typically refer to the added sugar as "Added Sugars" without specifying the source of the sugar. Our web page titled "Sweeteners" highlights healthier sugar alternatives.
Calcium Lactate; A slight CI ranking deduction for using calcium lactate, a synthetic food additive. It is a fast-dissolving source of calcium that can be used in food, beverage, and nutrition products as a buffer, paste regulator, yeast food, nutrition additive, curing agent, anti-oxidation synergist, antioxidant, fruit and vegetable color protective agent, flavoring agent, and flavor improver. When ingested within established limits, it provides advantages for calcium fortification. Nevertheless, when used in conjunction with other calcium additives, such as sodium phosphate or dipotassium phosphate, it may lead to an excessive intake of phosphorus, which is linked to cardiovascular issues and compromised kidney function. Should this product utilize a natural calcium source rather than a synthetic alternative, it would achieve an exemplary rating of 100.
Cane Sugar: A moderate CI ranking deduction for using cane sugar instead of other healthier sugars. Cane sugar has a moderate glycemic index, typically around 65. This means it’s digested and absorbed relatively quickly, leading to a noticeable rise in blood sugar levels. Rapid spikes in blood sugar can contribute to insulin resistance and an increased risk of type 2 diabetes over time. High consumption of cane sugar is linked to a higher risk of chronic diseases, including heart disease, fatty liver disease, and certain types of cancer. Cane sugar can cause a quick rise in blood sugar, followed by a crash. This drop in energy may leave you feeling tired, sluggish, or craving more sugar for a quick boost. High sugar intake can generate an inflammatory response. Excessive consumption of any type of added sugar can contribute to weight gain, insulin resistance, type 2 diabetes, heart disease, and other health problems. It is recommended to adopt a holistic approach to sugar management by limiting your overall intake of added sugars from all sources. Our webpage titled "Sweeteners" highlights healthier alternatives to sugar. Healthier alternatives for food manufacturers could include raw honey, coconut sugar, maple syrup, monk fruit, maple syrup, stevia, and black molasses.
Canola Oil: A significant CI ranking reduction for using canola oil instead of a healthier cooking oil, like olive oil or avocado oil. Canola oil is high in omega-6 fatty acids which can promote inflammation. Most canola oil is derived from genetically engineered crops designed for herbicide resistance. The production of canola oil involves extensive processing, including the use of chemical solvents like hexane. This refining process can strip away beneficial nutrients and potentially create harmful compounds. Some studies suggest that high canola oil consumption may be linked to increased inflammation and oxidative stress, which are risk factors for various diseases, including heart disease and cognitive decline.
Gellan Gum: A slight CI ranking deduction for using gellan gum. Gellan gum is a complex polysaccharide composed of glucose, rhamnose, and glucuronic acid molecules. It is produced through fermentation, where the bacteria Sphingomonas elodea breaks down sugars to form the polysaccharide. The resulting gum is then purified, dried, and powdered for use in various applications. Gellan gum is commonly used as a thickening agent, stabilizer, and emulsifier in foods, beverages, and pharmaceutical products. Complaints include gastrointestinal symptoms, such as bloating, gas, or diarrhea, after consuming products containing gellan gum. These adverse reactions are often attributed to the gum’s ability to alter the gut microbiota or cause an imbalance in the digestive system. Furthermore, high doses of gellan gum have been shown to cause gastrointestinal inflammation and oxidative stress in animal studies.
Guar Gum: A slight CI ranking deduction rating for using guar gum as a thickening, stabilizing, and binding agent to increase viscosity and prevent separation. Compared to cornstarch, guar has eight times the thickening potency. Guar gum is also utilized as a gluten substitute in gluten-free products and is also an excellent emulsifier. When consumed in large quantities, guar gum has the potential to cause digestive issues such as bloating, gas, and diarrhea. This is because guar gum is a type of soluble fiber that can ferment in the colon, leading to the production of excess gas and discomfort for some individuals. Due to its high fiber content, guar gum has the potential to cause blockages in the intestines, especially in people with existing gastrointestinal conditions. For those with sensitive digestive systems or irritable bowel syndrome (IBS), guar gum may exacerbate symptoms and lead to further discomfort. Healthier alternatives include locust bean gum, tapioca starch, arrowroot starch, potato starch, corn starch, agar-agar, gelatin, ground flaxseed, chia seeds, and psyllium husk.
Maltodextrin: A significant CI ranking deduction for using maltodextrin, a type of carbohydrate that undergoes intense processing. Maltodextrin is a processed carbohydrate derived from starchy foods like corn, rice, or potatoes. Due to its low cost and neutral flavor, it is commonly used as a filler or bulking agent in powdered sweeteners, snacks, and processed foods. It is also used to improve texture and extend shelf life while providing a quick source of energy. Maltodextrin possesses a high glycemic index value of 110, surpassing that of table sugar, indicating its potential to rapidly elevate blood sugar levels. A study conducted in 2012 suggests that maltodextrin may alter the composition of gut bacteria, rendering individuals more vulnerable to diseases. It could inhibit the proliferation of probiotics within the digestive tract, which are crucial for the proper functioning of the immune system. Furthermore, a review from 2019 indicates that maltodextrin might hinder the release of intestinal mucus, thereby heightening the risk of colitis. Because maltodextrin has an extremely high glycemic index, meaning the body immediately absorbs glucose, it creates rapid spikes in blood sugar, stimulates strong insulin production, and alters the energy metabolism response. This effect is especially important for people with diabetes or at risk of metabolic disease. During digestion, maltodextrin is broken down into simple glucose within minutes. The body absorbs this glucose rapidly into the bloodstream, leading to sudden spikes in blood sugar. These fluctuations stress the pancreas and energy-regulating hormone systems and create mild but persistent inflammatory responses. Maltodextrin directly affects the gut microbiota, altering the delicate biological balance between beneficial and harmful bacteria. This imbalance stimulates inflammatory responses, affects the ability to digest and absorb nutrients, and impacts immune function throughout the body. Studies have shown that maltodextrin promotes the growth of harmful bacteria such as Escherichia coli, while reducing the density of Lactobacillus and Bifidobacterium – microorganisms that are important in the fermentation of fiber and the production of short-chain fatty acids (SCFA). SCFA deficiency reduces intestinal barrier function and increases intestinal permeability (leaky gut), leading to chronic inflammation. The long-term effects of maltodextrin can cause bloating, indigestion, intestinal cramps, and even inflammatory disorders such as colitis. The persistent inflammatory response is not limited to the gut but is widespread, affecting metabolism, the immune system, and overall health. Alternatives to maltodextrin include tapioca starch (cassava root), pure stevia leaf extract, monk fruit, pectin (from fruit, seeds, vegetables), dates, honey, and guar gum, coconut sugar, maple syrup, and agave.
Natural Flavors: A significant CI ranking deduction for using natural flavors. Natural flavors may consist of one or multiple undisclosed substances, including hundreds of chemicals, solvents, MSG derivatives, artificial preservatives, and/or processing agents that do not need to be explicitly named. Since the FDA hasn’t officially defined this term, it can be used to describe almost any type of food. Food manufacturers are only required to list flavors on ingredients lists, not to reveal the original sources or chemical mixtures of these flavors. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources. As long as the original flavoring source comes from plant or animal material, it can be classified as a natural flavor. Because the term “natural” has no official definition, flavors sourced from genetically modified crops can also be labeled as natural. It is Clean Ingredient's belief that too many food manufacturers use the term "natural flavors" on food labels to avoid disclosing the true nature and identity of the hidden ingredient(s). Clean Ingredient believes this is a deceptive practice and calls upon food manufacturers to be more transparent by accurately identifying on food labels the natural flavor ingredient(s) instead of hiding behind vague, nebulous, and misleading terminology.
Organic Certification: A significant CI ranking deduction for the lack of Organic certification for some of the ingredients. Organic standards ensure that soils are free from prohibited substances for three years prior to harvest and there is no use of synthetic fertilizers, sewage sludge, irradiation, or genetic engineering. For livestock, the standards require that animals are raised in living conditions accommodating their natural behaviors, fed 100% organic feed, and not administered antibiotics or hormones. Products labeled as ‘100% Organic’ must contain only organically produced ingredients besides water and salt. This is the highest organic designation available and reflects complete adherence to organic practices. For products to carry the ‘Organic’ label, they must consist of at least 95% certified organic ingredients. The remaining 5% may be non-organic agricultural products not available in organic form, provided they are approved on the National List of Allowed and Prohibited Substances. If a product is labeled as ‘Made With Organic’, it must contain a minimum of 70% certified organic ingredients. The label can list up to three specific organic ingredients or categories of ingredients on the principal display panel, with remaining ingredients not required to be organic but must not contain GMOs. Organic products are grown without synthetic pesticides, which can lead to lower pesticide residues in the final produce. This is crucial for your health as some studies have linked high exposure to certain pesticides with a variety of health issues including cancer and neurological problems. Research suggests that organic produce may have higher levels of certain nutrients such as antioxidants and omega-3 fatty acids. These compounds are essential for maintaining your health and preventing diseases. Organic farming avoids the use of antibiotics in livestock, which can help mitigate the risk of antibiotic-resistant bacteria. Furthermore, some individuals report fewer allergies when consuming organic foods. Typically, organic products tend to be approximately 68 percent more costly than their non-organic equivalents. Personally, I face a decision: Invest in healthier ingredients or allocate funds for frequent visits to a Walgreens' pharmacy. Ultimately, I find that I am spending less in the long term when I choose healthier ingredients.
Salt Source: A significant CI ranking deduction because the salt source is not identified. The salt should not be regular table salt, but rather a healthier alternative such as Redmond salt, sea salt, or Himalayan salt. Because the salt source is not disclosed, CI assumes the salt used is table salt. Excessive table salt causes us to retain waters and other fluids. Many chronic imbalances such as diabetes, gout and obesity can be worsened or even partially caused by excessive intake of common table salt. Most packaged and processed foods contain astronomical amounts of table salt. These preservatives can cause swelling and, over time, major kidney, thyroid and liver concerns, as well as the development of goiters, as edema, hypertension, heart disease, strained elimination systems, muscle cramps, water retention, edema, stroke, heart failure, PMS, and even major nervous system disorders such as anxiety and depression. Table salt is particularly hard on both the circulatory system and nervous system. It also wreaks havoc on the delicate balance of the lymph system in the body. This salt is also highly addictive, as the more the body becomes used to the high levels of fake sodium, the more it craves it. In a 2016 analysis of 4 large studies including 113,118 people with and without hypertension, the risk of heart disease and death was higher in those who had a high sodium intake, compared with those with a moderate sodium intake. Similarly, a review of research in 229,785 adults who were followed for 13 years found that higher intakes of sodium were associated with death from heart disease. Plus, a 2020 review that included 616,905 people found that every 1-gram increase in daily sodium intake led to up to a 6% higher heart disease risk. A 2014 review found that reducing daily dietary sodium by 2.3 grams decreased systolic blood pressure by an average of only 3.82 mmHg — both among people with and without hypertension. Several studies associate high salt diets, typically including foods like salted meats and pickled vegetables, with an increased risk of stomach cancer (gastric cancer). A 2016 study in 40,729 Japanese adults found that those with stronger preferences for salty foods had a 30% greater risk of developing gastric cancer than people who preferred less salty foods.
Sunflower Oil: A significant CI ranking deduction for using sunflower oil (a type of vegetable oil). A significant drawback of sunflower oil consumption is its high omega-6 fatty acid content. While these fats are essential for human health, the majority of individuals tend to consume them in excessive amounts, while not nearly enough omega-3 fatty acids are ingested. An overabundance of omega-6 fatty acids can result in inflammation, weight gain, and cardiovascular problems. It is advised that sunflower oil not be heated beyond 180 degrees Fahrenheit. Although it possesses a higher smoke point, it is not the most suitable oil for frying, as it may emit potentially harmful compounds (such as aldehydes) when subjected to high cooking temperatures. Healthier options include olive oil, avocado oil, coconut oil, and sesame seed oil.
Tri-Calcium Phosphate: A slight CI ranking deduction for using tri-calcium phosphate, a synthetic food additive. Tri-calcium phosphate is produced through a chemical reaction that involves calcium oxide and phosphoric acid. In the realm of food processing, tri-calcium phosphate serves as both an anti-caking agent and a calcium fortifier. When ingested within established limits, it provides advantages for calcium fortification. Nevertheless, when used in conjunction with other phosphate additives, such as sodium phosphate or dipotassium phosphate, it may lead to an excessive intake of phosphorus, which is linked to cardiovascular issues and compromised kidney function. Should this product utilize a natural calcium source rather than a synthetic alternative, it would achieve an exemplary rating of 100.
Vitamin D: A slight CI ranking deduction for using synthetic Vitamin D. Published research in the last few years concludes that synthetic and other unnatural nutrients are mostly ineffective in preventing disease. Should this product utilize a natural Vitamin D source rather than a synthetic alternative, it would achieve a higher rating.
Vitamins: A slight CI ranking deduction for using synthetic vitamins and/or minerals. Published research in the last few years concludes that synthetic and other unnatural nutrients are mostly ineffective in preventing disease. Should this product utilize natural vitamin and mineral sources rather than a synthetic alternative, it would achieve an exemplary rating of 100.
Yeast Extract: A slight CI ranking deduction for using yeast extract without identifying if it is a natural or synthetic yeast extract. Yeast extract also contains high purine, the high intake of which may lead to elevated uric acid in the human body, which may induce or aggravate the symptoms of gout and hyperuricemia in severe cases. Excessive intake of yeast extract may burden organs such as the liver and kidneys, leading to impairment of their functions. Other health risks include digestive problems, headaches, inflammatory response (chronic inflammation has been associated with numerous health conditions, including autoimmune diseases and chronic fatigue syndrome). High yeast extract intake can also spawn excessive stimulation of the nervous system in individuals who are sensitive. Yeast extract is widely used in the food industry for its potent flavoring capabilities without adding substantial amounts of fat or sugar. It is not only used for its flavor-enhancing properties but also as a more nutritionally beneficial substitute for salt and monosodium glutamate (MSG), since it can deliver a similar taste experience with potentially fewer health concerns associated with high salt or MSG intake. Individuals with certain chronic conditions, like those who suffer from inflammatory bowel diseases (such as Crohn's disease) or irritable bowel syndrome, might find that yeast extract exacerbates their symptoms. Healthier alternatives include brewer's yeast, miso, chickpea flour, peanut butter, soy sauce, Worcestershire sauce, mushroom powder, liquid aminos, and sunflower seeds.