How to Be a Conscious Eater

thickening agent, like in soups and frozen foods. Remember

that safe does not equal healthy.

4 Cellulose. A plant fiber found in abundance in nature and

used to prevent caking (though some Parmesan cheese

makers used it fraudulently as filler in products that were

supposedly 100 percent Parmesan). It boosts the fiber con-

tent in processed foods but in ways that aren’t as beneficial

as fiber in whole foods.

5 Tocopherol. Also known as vitamin E, it prevents foods like

vegetable oils and breakfast cereals from going rancid.

SOUND SAFE, ACTUALLY SCARY

1 Agave nectar. Same basic effect on your body as other forms

of added sugar. (Meaning, best in moderation.)

2 S e a s a lt. Same basic effect on your body as other forms of

added salt. (Meaning, best in moderation.)

3 Natural flavors. Also known as whatever the manufac-

turer wants it to mean. A common one that skates by under

this more friendly-sounding name is the synthetic emulsi-

fier called “propylene glycol.” Not the first thing that comes

to mind when you hear “natural.” More concerningly, some

people are allergic to it and should avoid it.

4 Aloe vera. Fine for putting on your sunburn, not great to

eat. A host of digestive and blood sugar issues have been

associated with oral intake.

5 Caramel coloring. If the sugar content weren’t enough, the

coloring—which is best known in soda but is also used to

darken other food products like beer, chocolate-flavored

baked goods, and meats—is created by heating with ammo-

nium compounds, the result of which has been deemed a

probable carcinogen by the World Health Organization.

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