Secret Ingredients: The Decoder

How to Use This Decoder

Food labels are designed to confuse you. Ingredients are listed in order by weight, but that doesn't tell you what they actually do to your body. This decoder translates industry language into biological reality.

Reading the Table

Each ingredient entry includes:

• Ingredient/Root: The name you'll see on labels
• What It Means: Plain-language definition of what it actually is
• Where It's Found: Common food products containing this ingredient
• Why It Matters: Health implications, especially for long-term wellbeing

Categories Covered

Priority Red Flags

If you see these on a label, put it back:

• High-Fructose Corn Syrup – Directly drives fatty liver and metabolic dysfunction
• Industrial Seed Oils (canola, soybean, corn, cottonseed) – Oxidized fats that promote chronic inflammation
• MSG & Hidden Glutamates (yeast extract, autolyzed yeast, "natural flavors") – Overstimulate neurons, disrupt appetite regulation
• BPA/BPS – Endocrine disruptors that mimic estrogen and affect fertility
• Artificial Food Dyes (not in this table but worth noting) – Linked to hyperactivity and behavioral issues
• Nitrites/Nitrates – Form carcinogenic compounds when heated

The Complete Decoder Table

Searchable reference guide to 35+ common food additives, hidden ingredients, and chemical compounds found in processed foods.

Ingredient / Root	What It Means	Where It's Found	Why It Matters
Agave Nectar / Brown Rice Syrup	"Health-halo" liquid sugars marketed as natural.	Protein bars, cereals, drinks.	High in fructose; disguised as clean energy.
BPA / BPS	Plasticizers used in cans and packaging.	Canned foods, water bottles, receipts.	Endocrine disruptors that mimic estrogen.
Calcium Propionate	Mold inhibitor that extends shelf life.	Breads, tortillas, baked goods.	Can trigger migraines or hyperactivity in some people.
Caramel Color (Class III / IV)	Ammonia-processed coloring agent.	Colas, brown sauces, candies.	Contains 4-MEI, a carcinogenic by-product.
Canola / Soybean / Corn / Cottonseed Oil	Highly refined industrial seed oils.	Fried foods, salad dressings, processed snacks.	Oxidized omega-6 fats drive inflammation and cell stress.
Cellulose Gum / Microcrystalline Cellulose	Processed plant fiber used as filler and thickener.	Shredded cheese, ice cream, baked goods.	Adds bulk but no nutrition; may cause bloating.
Cyanocobalamin (Vitamin B12)	Synthetic form of vitamin B12.	Fortified cereals, supplements, drinks.	Less bioavailable than methylcobalamin; requires conversion by liver.
Dextrose / Glucose / Fructose / Sucrose	Basic sugars renamed to hide quantity.	Snack foods, sauces, baked goods.	Contributes to insulin resistance and cravings.
Disodium Inosinate / Disodium Guanylate	Flavor boosters that amplify MSG effects.	Instant noodles, chips, soups.	Enhance saltiness; may irritate sensitive guts.
EDTA (Calcium Disodium)	Metal-binding preservative and color stabilizer.	Canned beans, salad dressings, sauces.	Depletes minerals; stresses detox pathways.
Ferrous Sulfate	Inorganic iron fortifier added to "enriched" foods.	Breads, cereals, flour mixes.	Can irritate stomach; oxidative stress in excess.
Folic Acid	Synthetic form of folate used in fortification.	Enriched breads, cereals.	Unmetabolized folic acid burdens liver in some genetics (MTHFR).
Gelatin / Bone Char / Carmine / Shellac	Animal-derived additives used for texture or color.	Candy, yogurt, sugar, coated pills.	Hidden animal inputs; allergy and ethical concerns.
Glyphosate Residue	Herbicide traces remaining after crop harvest.	Non-organic grains, oats, legumes.	Disrupts microbiome; potential carcinogen.
High-Fructose Corn Syrup	Refined corn-based sweetener.	Soft drinks, condiments, breads.	Promotes fatty liver and insulin imbalance.
Microplastics	Tiny polymer fragments from packaging and water.	Bottled water, salt, seafood.	Accumulate in the gut; cause inflammation and oxidative stress.
Modified Food Starch	Chemically altered starch used for texture.	Soups, sauces, gravies.	Hidden gluten source; spikes blood sugar.
Monosodium Glutamate (MSG)	Flavor enhancer that amplifies savory taste.	Soups, seasonings, frozen meals.	Overexcites neurons; promotes cravings.
Nitrites / Nitrates	Curing salts for meat preservation.	Deli meats, bacon, hot dogs.	Form nitrosamines, which are carcinogenic.
PFAS ("Forever Chemicals")	Non-stick, grease-proof coating compounds.	Food wrappers, fast-food boxes.	Bioaccumulate and disrupt hormones and immunity.
Phthalates	Plastic softeners leached from packaging.	Plastic containers, tubing, food films.	Linked to fertility decline and thyroid imbalance.
Propylene Glycol	Moisture-retaining solvent and stabilizer.	Frostings, icings, food dyes.	Related to antifreeze; skin and gut irritant at high intake.
Retinyl Palmitate (Vitamin A)	Synthetic vitamin A added to fortified foods.	Dairy substitutes, cereals.	Can oxidize under light; potential toxicity in excess.
Sodium Benzoate / Potassium Sorbate	Chemical preservatives that prevent spoilage.	Juices, pickles, sauces.	Combine with vitamin C to form benzene; disrupt hormones.
Sodium Metabisulfite / Bisulfite	Preservative and bleaching agent.	Dried fruit, wine, shrimp.	Depletes B vitamins; can trigger asthma.
Sorbitol / Mannitol / Erythritol	Sugar alcohols used as sweeteners.	Gums, mints, sugar-free foods.	Cause bloating and disrupt microbiome balance.
Spices / Flavorings (Unspecified)	Umbrella term that hides multiple additives.	Soups, sauces, snacks.	Can mask MSG or preservatives; lacks transparency.
Titanium Dioxide	White pigment and anticaking agent.	Candy, frosting, sauces.	Nanoparticle form linked to DNA damage; banned in EU.
Xanthan Gum / Guar Gum	Thickeners that stabilize food texture.	Dairy alternatives, sauces.	Can cause gas or bloating in sensitive people.
Yeast Extract / Autolyzed Yeast	Natural-sounding form of MSG.	Soups, vegan meats, chips.	Adds glutamates; hidden source of excitotoxins.
Zinc Oxide	Inorganic zinc used for fortification.	Breakfast cereals, shakes.	Limited absorption; irritant in high doses.

Note: This list is not exhaustive. New additives are approved regularly. Always read full ingredient lists and prioritize whole, minimally processed foods.

What to Do With This Information

1. Start with the Worst Offenders

You don't have to eliminate everything at once. Focus on removing the highest-impact ingredients first: industrial seed oils, HFCS, MSG and its disguises, BPA-containing packaging, and processed meats with nitrites.

2. Read Labels Like a Scientist

Ingredients are listed by weight, descending. If sugar appears in the first five ingredients—or if you see multiple types of sugar throughout the list—it's a high-sugar product no matter what the front label claims.

3. Choose Fewer Ingredients

As a general rule: if a packaged food has more than 7-10 ingredients, or if you can't pronounce most of them, it's highly processed. Opt for foods with short ingredient lists you recognize.

4. Buy Organic When It Matters

For foods with high glyphosate residue (oats, grains, legumes), choose organic. The "Dirty Dozen" list also helps prioritize which produce to buy organic.

5. Cook More at Home

The single most effective way to avoid problematic ingredients is to prepare food yourself. When you cook, you control everything that goes in.