Home › Ingredients › PASTA SALAD, PASTA
MARKET PANTRY · 0/100 · Not approved
2 not-approved ingredients detected
| Ingredient | Verdict | Why |
|---|---|---|
| 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. |
| Natural Flavor | Caution | Regulatory category that allows solvent extraction and undisclosed processing aids. Lack of transparency. |
| Maltodextrin | Caution | Highly processed starch derivative with a glycemic index higher than table sugar. |
| Dextrose | Caution | Refined glucose, typically from corn. |
| Sodium Benzoate | Caution | Can react with ascorbic acid (vitamin C) to form benzene, a Group 1 carcinogen. |
| Potassium Sorbate | Caution | Generally regarded as safe but may cause skin reactions; one of the better-tolerated synthetic preservatives. |
| Xanthan Gum | Caution | Microbial fermentation product; well tolerated by most but can cause GI distress in sensitive individuals. |
100 − 50×2 − 10×6 − 5×0 = 0
| Reason | Points | Detail |
|---|---|---|
| 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. |
| Natural Flavor | -10 | Regulatory category that allows solvent extraction and undisclosed processing aids. Lack of transparency. |
| Maltodextrin | -10 | Highly processed starch derivative with a glycemic index higher than table sugar. |
| Dextrose | -10 | Refined glucose, typically from corn. |
| Sodium Benzoate | -10 | Can react with ascorbic acid (vitamin C) to form benzene, a Group 1 carcinogen. |
| Potassium Sorbate | -10 | Generally regarded as safe but may cause skin reactions; one of the better-tolerated synthetic preservatives. |
| Xanthan Gum | -10 | Microbial fermentation product; well tolerated by most but can cause GI distress in sensitive individuals. |
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