From food coloring to food preservatives, how much do you know about what you're eating? Americans eat roughly six to nine pounds of chemical additives a year.
It changes the color of our breakfast, the size of our fruits and the shelf life of some of our foods, but according to researchers these additives come with a price.
Olestra found in snacks like Lay's light and Pringles light, removes unwanted fat from foods, but it also stops the body's ability to absorb essential vitamins. It can cause cramps, gas and loose bowels.
Caramel coloring shows up in everything from soft drinks to breads and pastries. While it's only dangerous if consumed in large amounts, last year, the Center for Science in the Public Interest petitioned the FDA to ban ammonia-sulfate caramel color claiming it could cause cancer.
Also watch out for potassium bromate found in baking flour. It's shown to cause thyroid and kidney tumors in rats. Although it's rare in the U.S., be sure to check the label.
The FDA currently maintains a list of ingredients called "Everything Added to Food in the United States" which features more than 3,000 items and counting.