What’s on the Label—and What Isn’t—Might Surprise You
We’ve all found ourselves standing in the grocery aisle, squinting at a box, trying to decode the mystery of “sodium something-or-other.” Then we shrug and toss it into the cart anyway, because what choice do we really have? The strange part is, some of those unpronounceable things are harmless, even useful. As for the others? Well, they hang around because regulation is slow, and correlation between various illnesses doesn’t necessarily equal causation—or so the FDA opines, anyway. Meanwhile, profits continue racking up. Here are 10 chemicals that are still in our food supply, and 10 that have already been banned.
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1. Butylated Hydroxyanisole (BHA)
It sounds like a spell J.K. Rowling might have included in her Harry Potter series, but it’s actually just a preservative. BHA keeps chips, cereals, and even gum from going rancid. The FDA says it’s safe “within limits.” California disagrees and has slapped it on its Prop 65 list as a possible carcinogen.
2. Butylated Hydroxytoluene (BHT)
This is the twin to BHA, and while it also helps extend shelf life and keep fats from spoiling, it’s also used in jet fuel. Some brands brag about being BHT-free, while many others never stopped using it. The fact that your grandparents probably ate it daily and lived to 90 is a small comfort.
3. Potassium Bromate
This is used to make bread fluffier, lighter, and more aesthetically appealing. It’s also classified as a possible human carcinogen. While it’s been banned in the EU, China, and Canada, the U.S. continues to pump it into baked goods. Bakers argue that the baking process destroys it, but regulators question whether all traces are completely removed.
4. Propylparaben
You might know parabens from skincare scandals, but you may not know they’re also in tortillas, muffins, and pies. They may stop mold from growing, but they’ve also been proven to disrupt hormones in rats. If you’ve ever eaten something that weirdly never seems to expire, this might be why.
5. Titanium Dioxide
This chemical compound makes things bright and appealing, especially in candies and frostings. It’s also one of the primary ingredients in sunscreen. France banned it from food in 2020, and the rest of the EU quickly followed suit. As for the U.S.? Still legal. So yes, your powdered donuts are basically wearing SPF.
6. Artificial Dyes (Red 40, Yellow 5, Blue 1)
These dyes account for the rainbow in your kid’s cereal bowl. These bright, electric colors make things look exciting, but they also come with warnings about causing hyperactivity and allergic reactions. Europe makes companies slap warning labels on them, but the U.S. lets manufacturers hide behind obscure references to “artificial coloring.”
7. Sodium Nitrite
The pinkish hue in hot dogs and bacon comes from this guy. It keeps bacteria away but can form cancer-causing nitrosamines when exposed to high heat. Scientists go back and forth on whether the risk to humans is high or not. Meanwhile, backyard barbecues go on, blissfully unaware that their smoking grills may be activating cancer-causing compounds.
8. Carrageenan
This seaweed extract makes your almond milk smooth and creamy. And while seaweed may sound safe and natural, some studies have shown it might cause gut inflammation in some people. So while not deadly, it’s not harmless.
9. Azodicarbonamide (ADA)
This is the infamous yoga mat chemical that’s also used in dough to make it airy and elastic. Subway stopped using it after a public outcry, but it still pops up elsewhere. Technically, it breaks down during baking, but it’s difficult to ignore the mental image of biting into your exercise mat.
10. High-Fructose Corn Syrup
This isn’t exactly hidden, but it’s so ubiquitous it warrants mentioning. You’ll find this cheap ingredient in practically everything—from soda to bread to ketchup. It’s practically the mascot of the American food industry. We’ve been sweet-talked for decades, and now we can’t quit.
And here are the other chemicals that got the boot—many for good reason.
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1. Cyclamate
This 1960s diet soda darling was banned by the FDA after rat studies linked it to bladder cancer. The rest of the world didn’t panic quite as much; it’s still allowed in over 100 countries. Americans switched to saccharin instead.
2. Olestra
Oh, Olestra. The fat-free miracle that wasn’t. This compound was marketed in the ’90s as the answer to greasy chips without the added inches on your waistline—until people realized it caused digestive distress. The phrase “anal leakage” killed it faster than any recall ever could.
3. Brominated Vegetable Oil (BVO)
This compound was used to keep flavor evenly distributed in citrus sodas. It also contained bromine—the same element in flame retardants. After years of pressure, Pepsi and Coca-Cola phased it out. Nobody wants their Mountain Dew to double as fireproofing.
4. Ractopamine
This growth enhancer for pigs and cattle has been banned in over 160 countries but was still used in some U.S. livestock operations until recently. When most of the world says no to something, perhaps we should start paying attention.
5. Chloramphenicol
This antibiotic was used in animals and even humans until it resulted in fatal anemia in some people. It’s now banned in food animals globally and is one of the few bans that everyone agrees on.
6. Potassium Dichromate
This color enhancer was once used in early processed foods. It also happened to be, well, toxic—like, industrial-level toxic. It’s gone now, thankfully, but imagine the poor souls who once sprinkled this on their cookies.
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7. Lead Acetate
Centuries ago, this toxic compound was used to sweeten wine. It may have been delicious, but it was also deadly, and those who indulged often started dying. It took us embarrassingly long to make the connection. Now it’s a grim historical footnote—a reminder that tasting great isn’t a reliable health metric.
8. Red Dye No. 2
This dye was banned in the U.S. in the ’70s after fears of carcinogenic effects. Parents panicked, companies scrambled, and every kid’s candy became slightly duller as a result. Of course, it was later replaced with Red 40—because the show must go on.
9. Ethoxyquin
Once a preservative in animal feed, this compound was later linked to liver damage and allergies. It quietly vanished from pet food after people started asking too many questions. Ironically, many people seem to care more about what their pets eat than themselves.
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10. Formaldehyde
Yes, the formaldehyde used for embalming. About a century ago, it was used in some early food preservation methods. Although it’s outlawed, it still occasionally shows up in trace amounts in cheap imports or contaminated batches.
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