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Hypromellose , short for hydroxypropyl methylcellulose (HPMC), is a semisynthetic, inert, viscoelastic polymer used in eye drops, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products.
Long ingredient list: Foods that contain many ingredients (often more than three), especially those that could not be found in a kitchen, are likely to be ultra-processed. Some ingredients to look for to identify these foods could be added sugar, vegetable oil, artificial sweeteners, multiple preservatives, emulsifiers and shelf-life extenders ...
A solution of E101 riboflavin (also known as vitamin B2) Crystals of E621 monosodium glutamate (MSG), a flavour enhancer. E numbers, short for Europe numbers, are codes for substances used as food additives, including those found naturally in many foods, such as vitamin C, for use within the European Union (EU) [1]: 27 and European Free Trade Association (EFTA). [2]
Generally, however, these guidelines agree that highly processed foods contain high amounts of total and added sugars, fats, and/or salt, low amounts of dietary fiber, use industrial ingredients ...
Fat Free foods were a new fad and we bought in ... hook, line and sinker. Instead of eating one or two delicious fat-filled cookies, we'd eat the whole fat-free box. Bad idea.
Generally, toxic levels of vitamins stem from high supplement intake and not always from natural sources but rather the mix of natural, derived vitamins and enhancers (vitamin boosters). Toxicities of fat-soluble vitamins can also be caused by a large intake of highly fortified foods , but natural food in modest levels rarely deliver extreme or ...
Cinnamon tastes wonderful in our favorite foods and is recently getting buzz for its potential health benefits for diabetes patients, but this fall-favorite spice also carries a seedy reputation ...
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.