1. BEACONHOUSE SCHOOL SYSTEM
LETS MAKE A DIFFERENCE
HARMFUL EFFECTS OF PROCESSED
FOOD

7. Harmful Effects of the Ingredients
Artificial Sweeteners behavioral problems,
hyperactivity, cancer and allergies.
Coloring Agents can cause cancer allergies,
asthmas, and hyperactivity.
Emulsifiers, Stabilizers and Thickeners can
cause skin problems.
Flavourings can cause glucose levels to rise,
and increase the risk of obesity.

8. Harmful Effects of the
Ingredients(Contd)
Preservatives:
 Nitrates and nitrites can cause asthma, nausea,
vomiting, and headaches
 Sodium nitrite and nitrous acid can cause
cancer.
 Benzoic acid aka sodium benzoate can cause
severe allergic reaction and even death in some
people.
 Sulfur dioxide destroys the vitamin B contained
in fruits and vegetables.

9. Harmful Effects of the Ingredients
(cond)
Butylated Hydroxytoluene (BHT): can cause
behavioral problems, and hyperactivity allergic
reactions, may t of tumors and cancer, as well as
be toxic to the nervous system and liver.

10. Sources
 http://www.whfoods.com/genpage.php?
tname=george&dbid=107
 http://www.rd.com/health/diet-weightloss/4-most-harmful-ingredients-inpackaged-foods
 http://www.puristat.com/standardamerican
diet/processedfoods.aspx