Natural flavoring might sound wholesome, but it’s often anything but. While the term implies that the flavor comes directly from a natural source, in reality, "natural flavors" are usually created in a lab using highly processed extracts derived from plants or animals. Food manufacturers aren’t required to disclose the specific ingredients or processing methods behind these flavors, which can include dozens of chemical compounds. The result? A mystery ingredient that’s used to make processed foods taste better while keeping consumers in the dark

Preservatives are added to food to extend shelf life and prevent spoilage, but many come with potential health concerns. Common synthetic preservatives like BHA, BHT, sodium benzoate, and potassium sorbate have been linked to hormone disruption, allergic reactions, and even possible carcinogenic effects in some studies. While they help processed foods stay fresh longer, they do little to support your health. Opting for fresh, whole foods and reading ingredient labels carefully can help you reduce your intake of these unnecessary additives and support your body’s natural detox systems.

Artificial food colorings are added to many processed foods to make them look more appealing, but they come with a cost. Dyes like Red 40, Yellow 5, and Blue 1 are derived from petroleum and have been linked to hyperactivity in children, allergic reactions, and potential long-term health risks. While these colorings are banned or heavily restricted in other countries, they’re still widely used in the U.S.—especially in snacks, cereals, and drinks marketed to kids.

Emulsifiers are additives used to keep ingredients from separating—like oil and water in salad dressings or creamy textures in ice cream and baked goods. While they improve texture and shelf life, research suggests that some commonly used emulsifiers, such as polysorbate 80 and carboxymethylcellulose, may disrupt the gut microbiome and contribute to inflammation, metabolic issues, and digestive problems. These effects are still being studied, but it's a growing concern, especially with how often emulsifiers appear in processed foods.

Artificial sweeteners like aspartame, sucralose (Splenda), and saccharin are often marketed as healthier alternatives to sugar, but they come with growing concerns. While they may help reduce calorie intake, studies have linked some artificial sweeteners to changes in gut bacteria, increased sugar cravings, and even a higher risk of metabolic issues over time. Some people also report headaches or digestive discomfort after consuming them. Although they’re considered “safe” in small amounts, choosing natural options like stevia, monk fruit, or simply reducing overall sweetness can be a better long-term choice for your health.

Thickeners and stabilizers are used to improve the texture and consistency of processed foods, keeping sauces smooth and preventing ingredients from separating. Common examples include xanthan gum, guar gum, carrageenan, and various modified starches. While many are considered safe in small amounts, some—like carrageenan—have been linked to digestive inflammation and gut irritation in certain individuals. If you experience bloating or discomfort after eating packaged foods, thickeners could be part of the problem.

Anti-caking agents are added to powders like salt, spices, protein powders, and shredded cheese to keep them from clumping. Examples include silicon dioxide, calcium silicate, and sodium aluminosilicate. While generally recognized as safe, they are synthetic additives that don’t offer any nutritional value and contribute to your overall chemical load.

Some flours and baked goods are treated with bleaching or maturing agents to speed up processing and create a uniform appearance. Additives like azodicarbonamide and benzoyl peroxide fall into this category. Azodicarbonamide, in particular, has raised red flags—it’s banned in Europe and Australia and also used in the production of plastics and foams. Steering clear of overly processed baked goods is a simple way to avoid these questionable additives.

Flavor enhancers like monosodium glutamate (MSG) and disodium inosinate are used to amplify taste, especially in savory or umami-rich foods like soups, chips, and frozen meals. While considered safe by many health authorities, some individuals report side effects like headaches, nausea, or fatigue after consuming them. For those sensitive to additives or trying to eat clean, it’s best to read labels carefully and stick with minimally processed, naturally flavorful ingredients.

Humectants help retain moisture in foods like baked goods, candies, and some processed meats. Common ones include glycerol (glycerin) and propylene glycol. While glycerol is generally considered safe, propylene glycol—also found in antifreeze—has stirred controversy over its widespread use in food. Although allowed in small quantities, it’s another example of how non-nutritive chemicals end up in our diet. Choosing fresh over shelf-stable can help you avoid them.