Harmful Chemicals Are Flooding the US Food Supply

• Allergens are rampant in food products — The report indicates that certain ingredients in food products are listed under catchall terms such as “spices” and “artificial flavors.” Other potential allergens used in food production, such as milk, wheat, eggs, and dyes are sometimes undisclosed, leading to numerous food recalls due to causing harm among consumers.⁴

• Banned in other countries, but not in America — An egregious oversight by the FDA is its permission to add titanium oxide in foods to help enhance their appearance. Its use is so widespread — investigations reveal that it’s in more than 1,900 products.

In the European Union, titanium oxide has been banned, and their regulatory board states that it “can no longer be considered as safe when used as a food additive.”

In a previous article I wrote, research has shown that titanium oxide negatively alters your gut microbiota composition, ultimately affecting immune function. Moreover, it’s been shown to cause obesity by affecting metabolic health, as well as contribute to neurotoxicity.

Potassium bromate is another ingredient banned in the European Union (EU) but still used in America. It’s found in more than 200 products, mostly in baked goods such as bread and bagels. According to the CBS News Health Watch report, the International Agency for Research on Cancer identified it as a possible carcinogen more than 25 years ago.⁵

• Ultraprocessed foods are widespread — Another striking revelation made by the report was the amount of ultraprocessed foods currently in circulation. Specifically, these products now make up a whopping 73% of the U.S. food supply. Moreover, they’re designed to be addictive, which leads to overeating that contributes to the ever-growing epidemic of obesity.⁶

• European regulations are ahead compared to the FDA — Another finding in the report is the ineffectiveness of the FDA when it comes to reviewing ingredients. “When the FDA formally approves substances for use in food, it can let decades pass without reassessing them — even when subsequent research raises doubts about their safety,” the report said.

• Thousands of chemicals are currently approved for use in food — The study reveals that the FDA has not conducted independent safety reviews on most of them. Many additives were either self-certified as safe by manufacturers or were approved decades ago based on outdated research.

The lack of transparency in the approval process means that consumers are often unaware of the substances they are ingesting daily. Some of these chemicals, such as synthetic emulsifiers and preservatives, have been linked to gut microbiome disruption, which plays a key role in immune function and metabolic health.¹¹

• Companies exploit a regulatory loophole to maximize profits — One of the major issues uncovered in the study is the Generally Recognized as Safe (GRAS) loophole. This regulatory issue allows food companies to introduce new additives without requiring FDA approval, as long as the company deems them safe. This means that chemicals with little to no long-term research will enter the food supply simply because a company claims they are harmless.

The study points out that even when concerns arise, the FDA has little authority to reevaluate or remove these additives from the market unless overwhelming evidence of harm is presented.¹²

• Some chemicals that were approved decades ago remain in use — The research highlights how certain chemicals are still widespread despite growing evidence of harmful effects.¹³

For instance, synthetic antioxidants like BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene), which are commonly used to preserve processed foods, have been flagged in studies for their cancer risk.¹⁴

• Heavy metals are found in common food items — Contaminants such as arsenic and lead, which enter food through industrial processing, packaging, or even water sources used in agriculture, have no safe level of exposure.¹⁵ Again, since the FDA has set weak enforcement standards, this has allowed food companies to continue selling products with measurable amounts of these toxins.¹⁶

• Food chemicals compromise your gut function — Emulsifiers are chemicals used to improve the texture and shelf life of processed foods. While they help keep products from separating, research has shown that emulsifiers such as polysorbate 80 and carboxymethylcellulose disrupt gut bacteria.¹⁷

This imbalance in the gut microbiome triggers chronic inflammation, insulin resistance, and autoimmune responses. The widespread presence of these additives in everything from salad dressings to frozen meals means that millions of people are exposed daily without realizing the risks.

• Chemicals act as xenoestrogens — Phthalates, which leach from food packaging, mimic estrogen and disrupt the body’s hormonal balance, contributing to obesity, infertility, and developmental issues in children.

• Chronic exposure to synthetic preservatives alters cellular function — Compounds such as sodium benzoate, used to extend shelf life in beverages and processed snacks, have been shown to increase oxidative stress.¹⁸

This damage leads to inflammation, which is linked to conditions such as Type 2 diabetes, heart disease, and neurodegenerative disorders like Alzheimer’s. Yet, the FDA does not require long-term studies on how these additives affect human health over time.¹⁹

• Food colorants influence neurological function — Artificial dyes like Red 40 and Yellow 5 have been associated with hyperactivity and behavioral disorders in children, with studies showing increased symptoms of ADHD following consumption. While some countries have banned these additives or require warning labels, the FDA continues to allow them in American food products without restriction.²⁰

1. Avoid ultraprocessed foods — If a food product has a long ingredient list with names you don’t recognize, it’s likely packed with chemicals your body doesn’t need. Ultraprocessed foods contain preservatives, emulsifiers, and artificial flavors that interfere with your metabolism and gut health.

Stick to whole, fresh foods like grass fed meats and dairy, fruits, vegetables, and healthy carb sources like white rice. The more natural the ingredients, the better.

2. Eat a healthy, organic diet whenever possible — Organic foods are less likely to contain harmful additives and are free from synthetic pesticides that disrupt hormone function. If you can, prioritize organic versions of foods like leafy greens, fruits and meats. Stringent organic standards prohibit many artificial preservatives, dyes, and flavor enhancers, reducing your exposure to hidden toxins.

3. Learn how to read nutrition labels — Most food chemicals hide in plain sight under deceptive names. Artificial sweeteners like aspartame, preservatives like BHT, and emulsifiers like polysorbate 80 are all linked to gut and metabolic damage. Start checking ingredient lists and avoid anything with unpronounceable additives or vague descriptions like “natural flavors” and “modified food starch.” If you don’t recognize an ingredient, look it up before you eat it.

4. Choose safe food packaging and storage — Toxic chemicals don’t just come from food — they also leach from packaging. Plastics, especially those with BPA or phthalates, release hormone-disrupting chemicals into food. Choose glass or stainless steel for storing and heating food. Never heat food in plastic containers, as it releases harmful substances.

5. Cook more meals at home — Restaurants and packaged meals often contain the highest levels of preservatives, emulsifiers, and artificial colors. In addition, the majority of them cook their food with vegetable oils, which contain high amounts of linoleic acid.

Cooking at home gives you full control over the quality of your food. Use real, grass fed butter or ghee instead of vegetable oils, and avoid processed seasonings filled with additives. Preparing meals from scratch doesn’t just cut out harmful chemicals — it also improves digestion, energy levels, and long-term cellular health.