Home › Ingredients › JUMBO FROSTED HONEY BUN
NICE! · 0/100 · Not approved
5 not-approved ingredients detected
| Ingredient | Verdict | Why |
|---|---|---|
| Sugar (Refined) | Caution | Refined sucrose, typically from sugarcane or sugar beet; minimally processed but a refined sweetener. |
| Vegetable Oil (unspecified) | Not approved | Generic label almost always refers to a blend of soybean, corn, or canola oil. |
| Cottonseed Oil | Not approved | Byproduct of cotton industry; cotton is heavily sprayed and the oil retains pesticide residues. |
| Soybean Oil | Not approved | Industrial seed oil, high in oxidation-prone linoleic acid; typically hexane-extracted. |
| High Fructose Corn Syrup (HFCS) | Not approved | Industrially produced via enzymatic conversion of corn starch; strongly associated with metabolic dysfunction. |
| Dextrose | Caution | Refined glucose, typically from corn. |
| Mono- and Diglycerides | Caution | Often contain trans fats below the 0.5g labeling threshold. |
| Calcium Propionate | Caution | Mold inhibitor in bread; some animal studies suggest behavioral effects, human data limited. |
| Potassium Sorbate | Caution | Generally regarded as safe but may cause skin reactions; one of the better-tolerated synthetic preservatives. |
| Sodium Benzoate | Caution | Can react with ascorbic acid (vitamin C) to form benzene, a Group 1 carcinogen. |
| Artificial Flavors | Not approved | Undisclosed synthetic flavoring compounds. |
| Xanthan Gum | Caution | Microbial fermentation product; well tolerated by most but can cause GI distress in sensitive individuals. |
100 − 50×5 − 10×7 − 5×0 = 0
| Reason | Points | Detail |
|---|---|---|
| Vegetable Oil (unspecified) | -50 | Generic label almost always refers to a blend of soybean, corn, or canola oil. |
| Cottonseed Oil | -50 | Byproduct of cotton industry; cotton is heavily sprayed and the oil retains pesticide residues. |
| Soybean Oil | -50 | Industrial seed oil, high in oxidation-prone linoleic acid; typically hexane-extracted. |
| High Fructose Corn Syrup (HFCS) | -50 | Industrially produced via enzymatic conversion of corn starch; strongly associated with metabolic dysfunction. |
| Artificial Flavors | -50 | Undisclosed synthetic flavoring compounds. |
| Sugar (Refined) | -10 | Refined sucrose, typically from sugarcane or sugar beet; minimally processed but a refined sweetener. |
| Dextrose | -10 | Refined glucose, typically from corn. |
| Mono- and Diglycerides | -10 | Often contain trans fats below the 0.5g labeling threshold. |
| Calcium Propionate | -10 | Mold inhibitor in bread; some animal studies suggest behavioral effects, human data limited. |
| Potassium Sorbate | -10 | Generally regarded as safe but may cause skin reactions; one of the better-tolerated synthetic preservatives. |
| Sodium Benzoate | -10 | Can react with ascorbic acid (vitamin C) to form benzene, a Group 1 carcinogen. |
| Xanthan Gum | -10 | Microbial fermentation product; well tolerated by most but can cause GI distress in sensitive individuals. |
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