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Palm Oil

A vegetable fat high in saturated fatty acids. Its massive production is a primary driver of deforestation, endangering species like orangutans. Refined palm oil may also contain harmful contaminants.

Artificial Flavor

A mixture of chemicals synthesized in a lab to mimic natural tastes. Manufacturers are not required to disclose the specific ingredients used in these proprietary blends.

Maltodextrin

A highly processed white powder from corn or wheat. It has a higher Glycemic Index than table sugar (spiking insulin rapidly) and can suppress good gut bacteria.

Dextrose

A simple sugar chemically identical to glucose. It absorbs instantly into the bloodstream, causing rapid energy spikes and crashes. Often used as a filler.

Acesulfame Potassium (Ace-K)

A calorie-free sweetener usually blended with Sucralose. Contains Methylene Chloride (a carcinogen) residues from manufacturing, though FDA deems levels safe.

DATEM

Diacetyl Tartaric Acid Esters of Monoglycerides. A dough conditioner used to strengthen bread structure. Usually derived from GMO soy or palm oil.

Polydextrose

A synthetic polymer of glucose used to add bulk to low-calorie foods. Can cause significant gas, bloating, and laxative effects.

Maltitol

A sugar alcohol with a high glycemic index (spikes blood sugar) compared to others, and causes significant laxative effects.

Enriched Flour

Refined flour with synthetic vitamins added back in. Acts like pure sugar in the body, spiking insulin.