bad Bunch - HEBA

Know More. Choose Better

THE “BAD BUNCH” INGREDIENTS WE AVOID AND THE REASONS WHY

At HEBA®, we believe great taste should never come at the expense of good health. That’s why we meticulously select every ingredient that goes into our products—and keep certain “bad bunch” ingredients out. Below are some common culprits you won’t find in our mixes, along with our reasons for steering clear.

Why we avoid using:

1. Grains

Modern Grains: “Frankenfoods”?
Today’s grains and cereals—even so-called “whole grains”—are often subjected to extensive genetic modification (GMO) and heavy processing. While these methods may increase profits, they can come at a cost to human health. During the refining process, most of their key vitamins, minerals, fibre and other protective compounds are stripped away, leaving behind a product that may also contain anti-nutrients that can further block the absorption of essential vitamins and minerals.
DID YOU KNOW?
Research has associated high consumption of refined grains with a range of chronic conditions, including cardiovascular disease, certain cancers, hypothyroidism, metabolic disorders, diabetes, autoimmune issues, arthritis, autism, Alzheimer’s, dementia and depression. While further studies continue to explore these links, many health advocates recommend limiting refined grain intake and focusing on more nutrient-dense, whole-food sources for better long-term health.

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Why we avoid using:

2. Legumes

Although legumes are often regarded as nutritious, many varieties have drawbacks that don’t align with the HEBA® philosophy.

Excess Carbohydrates
Chickpea-based cereals contain relatively high levels of carbohydrates (roughly 60% carbohydrate by dry weight), which can lead to blood sugar spikes. For children, frequent spikes and crashes in blood sugar may affect energy levels and concentration throughout the day.
Incomplete Protein Profile
Although chickpeas do provide protein, it’s not a complete protein source. Relying on chickpea-based cereal daily might mean children miss out on certain essential amino acids required for optimal growth and development.
Anti-Nutrients (Lectins, Phytic Acid, Saponins and Protease Inhibitors)
Like many legumes, chickpeas contain anti-nutrients. These compounds can bind to vitamins and minerals (including iron and zinc), reducing the body’s ability to absorb them. Lectins and Saponins can irritate the gut, while Protease Inhibitors reduce the efficiency of protein digestion. Over time, this can hinder proper nutrient intake, critical for children’s health and development.
Potential Digestive Discomfort
Lectins and other compounds in chickpeas may also irritate the gut lining, leading to bloating, gas, or other digestive issues. Frequent discomfort can negatively impact a child’s appetite and willingness to eat a varied, balanced diet.
Impacts on Metabolic Goals
For families aiming to moderate carbohydrate intake—whether for weight management, metabolic health, or other reasons—everyday consumption of high-carb chickpea products may make it harder to reach those goals, potentially setting up poor dietary habits early in life.

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Why we avoid using:

3. Gluten

The word 'gluten' comes from the Latin word for 'glue,' which describes the sticky texture that helps bread rise and cakes remain spongy. However, gluten's adhesive properties can hinder digestion, preventing the proper breakdown and absorption of essential nutrients.

DID YOU KNOW?
Gluten sensitivity has been linked to inflammatory symptoms such as fatigue, brain fog and joint pain. By choosing HEBA®—a versatile, gluten-free alternative—you can enjoy your favourite bread, porridge, and other meals without the unwanted effects often associated with gluten.

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Why we avoid using:

4. Refined Sugar

Just like cocaine, sugar is big business. Sugar is 8X more addictive than cocaine and food companies add sugar (100% carbohydrate and empty calories) to most processed foods to keep us addicted and coming back for more. These high levels of glucose production within the body activate “fat storage” hormones, preventing optimal fat burning and paving the way for obesity and type 2 diabetes.

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Why we avoid using:

5. Artificial Sweeteners

Popular artificial sweeteners like aspartame, sucralose and saccharin may seem like handy sugar alternatives, but studies suggest these chemically synthesised sweeteners can disrupt gut health and metabolism. If we sweeten at all, we prefer more natural, non-nutritive options to help you enjoy a great taste without compromising your health.

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Why we avoid using:

6. Maltodextrin

Maltodextrin is a highly processed carbohydrate derived from starches like corn, rice, or wheat. Food manufacturers frequently use it as a filler or thickener to extend the shelf life of breakfast cereals. Maltodextrin has a high glycemic index, which can rapidly elevate blood sugar levels. Repeated sugar spikes—especially first thing in the morning—may contribute to metabolic imbalances, increased hunger, and a heightened risk of conditions like type 2 diabetes. Additionally, maltodextrin lacks meaningful vitamins, minerals, and other nutrients, offering little nutritional value. For these reasons, choosing cereals without maltodextrin can help support more stable energy levels and better overall health.

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Why we avoid using:

7. Soy

Soy is often used in breakfast cereals as a source of protein or to improve texture, but there are compelling reasons to steer clear. First, most soy on the market is genetically modified, raising concerns about its long-term impact on human health and the environment. Soy also contains phytoestrogens—compounds that can disrupt hormone balance in some individuals—and anti-nutrients that can reduce nutrient absorption and contribute to digestive discomfort. In addition, soy is a common allergen, making it unsuitable for many people with specific dietary needs.

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Why we avoid using:

8. Synthetic Vitamins & Minerals

Synthetic ingredients refer to substances that occur in nature but are artificially produced in laboratories using complex, multi-stage procedures. Although they are designed to replicate natural compounds, these laboratory processes sometimes introduce unwanted effects that can make them potentially harmful. Additionally, synthetic ingredients often exhibit lower bioavailability, meaning the body may not absorb or use them as efficiently as it does natural versions, thereby diminishing their overall impact.

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Why we avoid using:

9. Bleached or Refined Flours

Heavily processed maize and wheat flours are bleached and stripped of their nutrients, causing blood sugar spikes and depriving us of essential vitamins and minerals. Instead, we focus on quality, minimally processed, low-carb ingredients that keep you feeling satisfied and promote a healthier lifestyle.

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Why we avoid using:

10. Hydrogenated Oils & Trans Fats

Partially hydrogenated oils (trans fats) have been linked to heart disease and chronic inflammation. At HEBA®, we’d rather provide healthy fats from natural sources to support cardiovascular health and overall well-being.

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Why we avoid using:

11. GMO Ingredients

Genetically modified organisms (GMOs) pose unanswered questions about their long-term impacts on health and the environment. Our preference for non-GMO ingredients supports more sustainable farming practices and helps protect biodiversity—while ensuring our products stay as wholesome and natural as possible.

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Why We Avoid Using:

12. Artificial Preservatives

Preservatives help extend shelf life—but they can also irritate the gut and negatively affect your health. We choose simple, natural methods to maintain freshness.

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Why we avoid Using:

13. Colourants and Flavourants

Many artificial colours and flavours can trigger sensitivities or allergies and may not always be safe for everyone. We believe natural colours and real ingredients should do the talking—no neon dyes or fake flavours are needed.

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REFERENCES

1. GRAINS

Genetic Modification and Processing of Grains

National Academies of Sciences, Engineering, and Medicine. (2016).
Genetically Engineered Crops: Experiences and Prospects. Washington, DC: The National Academies Press.
https://doi.org/10.17226/23395

Mozaffarian, D., Rosenberg, I., & Uauy, R. (2018).
History of modern nutrition science—implications for current research, dietary guidelines, and food policy. BMJ, 361, k2392.
https://doi.org/10.1136/bmj.k2392

Nutrient Stripping and Anti-Nutrients in Refined Grains

Harland, B. F., & Morris, E. R. (1995).
Phytate: A good or bad food component? Nutrition Research, 15(5), 733–754.
https://doi.org/10.1016/0271-5317(95)00068-H

Fardet, A. (2010).
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? Nutrition Research Reviews, 23(1), 65–134.
https://doi.org/10.1017/S0954422410000041

Health Concerns Linked to High Refined-Grain Consumption

Zong, G., Li, Y., Wanders, A. J., et al. (2016).
Intake of whole grain, refined grain, and cereal fibre and risk of coronary heart disease: a prospective cohort study. BMJ, 353, i2712.
https://doi.org/10.1136/bmj.i2712

Jacobs, D. R. Jr., Marquart, L., Slavin, J., & Kushi, L. H. (2000).
Whole-grain intake and cancer: an expanded review and meta-analysis. Nutrition and Cancer, 30(2), 85–96.
https://doi.org/10.1207/S15327914NC302_1

Sarraf, S., Nayeri, F., Alizadeh, M., et al. (2014).
The Role of Gluten in the Presentation of Autoimmune Thyroid Disease. Journal of Clinical Gastroenterology, 48(9), e85–e88.
https://doi.org/10.1097/MCG.0000000000000182

Li, Y., Lv, M. R., Wei, Y. J., et al. (2017).
Dietary patterns and depression risk: A meta-analysis. Psychiatry Research, 253, 373–382.
https://doi.org/10.1016/j.psychres.2017.04.020

2. LEGUMES

Excess Carbohydrates in Chickpeas

USDA FoodData Central
Chickpeas (Garbanzo Beans, Bengal Gram), Mature Seeds, Raw.

https://fdc.nal.usda.gov/fdc-app.html#/food-details/170114/nutrients

Lists the macronutrient composition of chickpeas. Chickpeas contain around 60% carbohydrates by dry weight, indicating a high carb density that can contribute to blood sugar fluctuations.

Incomplete Protein Profile

Food and Agriculture Organization (FAO). (2013).
Dietary protein quality evaluation in human nutrition: Report of an FAO Expert Consultation. FAO Food and Nutrition Paper.

http://www.fao.org/3/i3124e/i3124e.pdf

Explains how certain plant proteins (including those from legumes like chickpeas) can lack adequate levels of essential amino acids—particularly methionine—thus being “incomplete” for optimal human nutrition unless combined with complementary proteins.

Anti-Nutrients in Chickpeas (Lectins, Phytic Acid, Saponins, Protease Inhibitors)

Roy F., Boye J. I., Simpson B. K. (2010).
Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. Food Research International, 43(2), 432–442.

https://doi.org/10.1016/j.foodres.2009.09.002
Details various anti-nutritional factors in pulses (including chickpeas), such as lectins, phytic acid, and protease inhibitors, and discusses their effects on nutrient bioavailability.

Kumar V., Sinha A. K., Makkar H. P., & Becker K. (2010).
Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry, 120(4), 945–959.
https://doi.org/10.1016/j.foodchem.2009.11.052

Explores how phytic acid (phytate) can bind minerals like iron and zinc, reducing their absorption and contributing to potential nutritional deficiencies over time.

Gómez-Martín, M. Á., Feliziano, C., Ponce-Alquicira, E. (2022).
Effect of saponins on human health: A review focused on the gut microbiota, intestinal permeability, and inflammation. Foods, 11(15), 2228.
https://doi.org/10.3390/foods11152228

Discusses how saponins (present in chickpeas and other legumes) can irritate the gut lining and potentially contribute to inflammation or discomfort.

Potential Digestive Discomfort & Effects on Appetite

Venter, C., & Arshad, S. H. (2011).
Dietary factors in the development of allergic disease and asthma. Paediatric Respiratory Reviews, 12(2), 95–99.
https://doi.org/10.1016/j.prrv.2010.09.010

While focusing on food allergies, this review touches on how certain legume compounds (including lectins) can provoke gastrointestinal symptoms, influencing appetite and willingness to consume a varied diet.

Carbonaro, M., & Nucara, A. (2012).
Secondary structure of food proteins by Fourier transform spectroscopy in relation to nutritional quality. Innovative Food Science & Emerging Technologies, 16, 156–164.
https://doi.org/10.1016/j.ifset.2012.06.003

Covers how protein structure (including protease inhibitors) in legumes can influence digestibility and potentially cause discomfort.

Impacts on Metabolic Goals

Rizkalla, S. W. (2014).
Glycemic index concept and metabolic diseases. Journal of AOAC International, 97(6), 1635–1638.
https://doi.org/10.5740/jaoacint.14-033

Explains how foods with a higher glycemic index (GI) or significant carbohydrate content can impact blood sugar control, energy levels, and metabolic health—particularly relevant for families managing dietary carbohydrate intake.

Augustin, L. S. A., Kendall, C. W. C., Jenkins, D. J. A., et al. (2015).
Glycemic index, glycemic load and response: an International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC). Nutrition, Metabolism & Cardiovascular Diseases, 25(9), 795–815.
https://doi.org/10.1016/j.numecd.2015.05.005

Highlights how frequent spikes in blood sugar from high-carb foods can undermine metabolic goals, including weight management and long-term health planning.

3. GLUTEN

Etymology of “Gluten” and Basic Definition

Etymology Online.
https://www.etymonline.com/word/gluten

Note that the word “gluten” comes from the Latin term for “glue,” describing its sticky, binding properties.

Merriam-Webster Dictionary.
https://www.merriam-webster.com/dictionary/gluten

Confirms the definition of gluten and its root in Latin, meaning “glue.”

Gluten’s Effects on Digestion and Nutrient Absorption

Green, P. H. R., & Cellier, C. (2007).
Celiac disease. The New England Journal of Medicine, 357(17), 1731–1743.
https://doi.org/10.1056/NEJMra071600

While primarily focused on celiac disease, this article explains how gluten can damage the intestinal lining, impeding proper nutrient absorption.

Schuppan, D., & Zevallos, K. (2015).
Dietary measures in non-celiac gluten sensitivity: A review. Clinical Nutrition, 34(3), 357–363.
https://doi.org/10.1016/j.clnu.2014.10.009

Discusses non-celiac gluten sensitivity and its potential to cause gastrointestinal symptoms, likely due to interactions with gut lining and nutrient absorption.

Gluten Sensitivity and Inflammatory Symptoms (Fatigue, Brain Fog, Joint Pain)

Carroccio, A., Mansueto, P., Iacobucci, R., et al. (2012).
Non-celiac wheat sensitivity diagnosed by double-blind placebo-controlled challenge: exploring a new clinical entity. BMC Medicine, 10, 118.
https://doi.org/10.1186/1741-7015-10-118

Identifies a subset of individuals who experience symptoms (including fatigue and cognitive difficulties) when consuming wheat proteins like gluten, despite not having celiac disease.

Di Sabatino, A., & Corazza, G. R. (2012).
Nonceliac gluten sensitivity: Sense or sensibility? Annals of Internal Medicine, 156(4), 309–311.
https://doi.org/10.7326/0003-4819-156-4-201202210-00010

Reviews the concept of gluten sensitivity in individuals without celiac disease, noting that symptoms may include extra-intestinal manifestations such as headache, fatigue, and joint pain.

Volta, U., De Giorgio, R., & Caio, G. (2019).
Non-celiac wheat sensitivity: Advances in knowledge and understanding. Trends in Endocrinology & Metabolism, 30(7), 436–446.
https://doi.org/10.1016/j.tem.2019.04.001

Discusses the non-celiac gluten/wheat sensitivity spectrum, highlighting systemic symptoms (including neurological and musculoskeletal).

Gluten-Free Alternatives

Biesiekierski, J. R. (2017).
What is gluten? Journal of Gastroenterology and Hepatology, 32(S1), 78–81.
https://doi.org/10.1111/jgh.13703

Provides context on gluten and describes how some individuals may benefit from gluten-free products, reinforcing the rationale for alternatives like HEBA®.

4. REFINED SUGAR

Sugar’s Addictive Potential

Lenoir, M., Serre, F., Cantin, L., & Ahmed, S. H. (2007).
Intense sweetness surpasses cocaine reward in rats. PLoS ONE, 2(8), e698.
https://doi.org/10.1371/journal.pone.0000698

In this animal study, rats consistently preferred intense sweetness over cocaine. The findings are often cited as evidence of sugar’s strong reward effect.

Avena, N. M., Rada, P., & Hoebel, B. G. (2008).
Evidence for sugar addiction: Behavioral and neurochemical effects of intermittent, excessive sugar intake. Neuroscience & Biobehavioral Reviews, 32(1), 20–39.
https://doi.org/10.1016/j.neubiorev.2007.04.019

Reviews how binge-like consumption of sugar in rats triggers behavioural and neurochemical changes resembling those seen in drug addiction.

DiNicolantonio, J. J., O’Keefe, J. H., & Wilson, W. L. (2018).
Sugar addiction: Is it real? A narrative review. British Journal of Sports Medicine, 52(14), 910–913.
https://doi.org/10.1136/bjsports-2017-097971

Discusses the concept of sugar addiction, exploring how sugar stimulates brain reward pathways in ways comparable to certain drugs of abuse.

Sugar, Obesity and Type 2 Diabetes

Malik, V. S., & Hu, F. B. (2015).
Fructose and cardiometabolic health: what the evidence from sugar-sweetened beverages tells us. Journal of the American College of Cardiology, 66(14), 1615–1624.
https://doi.org/10.1016/j.jacc.2015.08.025

Summarizes evidence linking high sugar consumption—especially from sugar-sweetened beverages—to weight gain, obesity, and an increased risk of type 2 diabetes.

Te Morenga, L., Mallard, S., & Mann, J. (2013).
Dietary sugars and body weight: systematic review and meta-analyses of randomized controlled trials and cohort studies. BMJ, 346, e7492.
https://doi.org/10.1136/bmj.e7492

Finds that higher sugar intakes are associated with increased body weight and fat accumulation, while reductions in dietary sugar can help decrease weight.

Mechanism of “Fat Storage” Hormones

Ludwig, D. S., & Ebbeling, C. B. (2018).
The carbohydrate-insulin model of obesity: beyond “calories in, calories out”. JAMA Internal Medicine, 178(8), 1098–1103.
https://doi.org/10.1001/jamainternmed.2018.2933

Proposes that high-glycemic-load diets (rich in sugar and refined carbohydrates) drive excess insulin secretion, promoting fat storage and weight gain.

Brown, A. W., Moskal, K. S., & Allison, D. B. (2017).
Measuring the strength of evidence for genetic causation in obesity. International Journal of Obesity, 41(7), 968–971.
https://doi.org/10.1038/ijo.2017.53

Discusses how complex interactions among diet, genetics, and hormones (especially insulin) contribute to obesity, underscoring the importance of moderating high-sugar foods.

5. Artificial Sweeteners

Suez, J., Korem, T., Zeevi, D., Zilberman-Schapira, G., et al. (2014).
Artificial sweeteners induce glucose intolerance by altering the gut microbiota.
Nature, 514(7521), 181–186.
https://doi.org/10.1038/nature13793

Demonstrates how consuming artificial sweeteners like saccharin can disrupt the gut microbiome in mice and humans, impairing glucose tolerance.

Swithers, S. E. (2013).
Artificial sweeteners produce the counterintuitive effect of inducing metabolic derangements.
Trends in Endocrinology & Metabolism, 24(9), 431–441.
https://doi.org/10.1016/j.tem.2013.05.005

Reviews evidence that frequent consumption of artificial sweeteners can interfere with learned taste-calorie associations, potentially leading to metabolic issues like weight gain and insulin resistance.

Nettleton, J. E., Reimer, R. A., & Shearer, J. (2016).
Reshaping the gut microbiome with diet or nutraceuticals for weight control.
Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease, 1862(9), 1539–1549.
https://doi.org/10.1016/j.bbadis.2016.01.004

Explores how various dietary components, including artificial sweeteners, can alter the gut microbiome and affect metabolic health.

6. MALTODEXTRIN

U.S. Food & Drug Administration (FDA).

Everything Added to Food in the United States (EAFUS)
https://www.fda.gov/food/food-ingredients-packaging/everything-added-food-united-states-eafus

Maltodextrin is listed among substances generally recognized as safe (GRAS), but notes its origin from starches such as corn, wheat, or rice and its frequent use as a thickener, filler, or binder.

USDA FoodData Central.

Maltodextrin
https://fdc.nal.usda.gov/ (search “maltodextrin”)

Shows basic nutrition facts for maltodextrin. While it provides carbohydrates but lacks significant vitamins, minerals, and micronutrients.

Lina, B. A., Jonker, D., & Kozianowski, G. (2002).
Safety evaluation of isomaltulose (Palatinose®) as a novel food ingredient.
Food and Chemical Toxicology, 40(10), 1375–1381.
https://doi.org/10.1016/S0278-6915(02)00102-2

While focusing on an alternative sweetener, this review contrasts different carbohydrate sources. It underscores how rapidly absorbed carbohydrates like maltodextrin can elevate blood sugar faster than alternatives with lower glycemic effects.

Wolever, T. M. S. (2003).
Carbohydrate and the regulation of blood glucose and metabolism.
Nutrition Reviews, 61(suppl_5), S40–S48.
https://doi.org/10.1301/nr.2003.oct.S40-S48

Explains how high-glycemic-index carbohydrates (like maltodextrin) can lead to rapid spikes in blood glucose, increasing insulin secretion and potentially affecting hunger and metabolic balance.

Augustin, L. S. A., Kendall, C. W. C., Jenkins, D. J. A., et al. (2015).
Glycemic index, glycemic load and glycemic response: an International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC).
Nutrition, Metabolism & Cardiovascular Diseases, 25(9), 795–815.
https://doi.org/10.1016/j.numecd.2015.05.005

Highlights how foods with high glycemic indices, particularly when consumed frequently (like in breakfast cereals), can exacerbate metabolic risks over time.

Malik, V. S., Schulze, M. B., & Hu, F. B. (2006).
Intake of sugar-sweetened beverages and weight gain: a systematic review.
The American Journal of Clinical Nutrition, 84(2), 274–288.
https://doi.org/10.1093/ajcn/84.2.274

Though primarily about sugar-sweetened beverages, it discusses how repeated spikes in blood glucose/insulin may contribute to weight gain and insulin resistance, a mechanism also relevant to high-glycemic ingredients like maltodextrin.

Key Takeaways

Highly Processed & Nutrient-Poor
Maltodextrin is created through extensive processing of starches, resulting in a carbohydrate source with little to no vitamins, minerals, or other beneficial compounds.
High Glycemic Index
Maltodextrin’s structure is rapidly broken down by the body, leading to quick increases in blood sugar and insulin levels. Over time, frequent spikes—especially when consumed early in the day—can disrupt normal metabolic regulation.
Filler & Thickener
Manufacturers often use maltodextrin to bulk up products, extend shelf life, or improve texture rather than enhance nutritional value.
Potential Metabolic Impact
Repeated surges in blood sugar can contribute to heightened hunger, difficulty in maintaining stable energy, and an increased risk of metabolic disorders like type 2 diabetes.
Healthier Choices
Selecting cereals without maltodextrin—or opting for whole, minimally processed carbohydrate sources—helps maintain more balanced blood sugar and improves overall health.

By avoiding maltodextrin-laden products and focusing on nutrient-dense, lower-glycemic alternatives, you can help stabilise energy levels, reduce hunger swings, and lower the risk of long-term metabolic issues.

7. SOY

Genetic Modification Prevalence

USDA Economic Research Service (ERS).
Adoption of Genetically Engineered Crops in the U.S.
https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-u-s

Demonstrates that a significant percentage of soybeans grown in the United States are genetically engineered, raising questions about long-term human health and environmental impacts.

Phytoestrogens and Hormone Balance

Setchell, K. D. R. (2017).
Phytoestrogens: The impact on human health.
Encyclopedia of Food Chemistry, Reference Module in Food Science.
https://doi.org/10.1016/B978-0-08-100596-5.21372-8

Reviews how soy isoflavones (phytoestrogens) may influence estrogenic and anti-estrogenic activity in the body, potentially affecting hormonal balance in sensitive individuals.

Messina, M. (2016).
Impact of soy foods on the development of breast cancer and the prognosis of breast cancer patients.
British Journal of Nutrition, 115(6), 1203–1213.
https://doi.org/10.1017/S0007114516000235

Highlights the complex role of soy isoflavones in hormone-related conditions. While some research shows potential benefits, there is variability in individual responses.

Anti-Nutrients and Digestive Concerns

Liener, I. E. (1994).
Implications of antinutritional components in soybean foods.
Critical Reviews in Food Science and Nutrition, 34(1), 31–67.
https://doi.org/10.1080/10408399409527649

Discusses the anti-nutritional factors in soy (e.g., protease inhibitors, phytates) and their potential to interfere with nutrient absorption and cause gastrointestinal discomfort if not mitigated by proper processing.

Roy, F., Boye, J. I., & Simpson, B. K. (2010).
Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil.
Food Research International, 43(2), 432–442.
https://doi.org/10.1016/j.foodres.2009.09.002

While focused on other legumes, it underscores how anti-nutrients like lectins and phytic acid can appear in various plant proteins, including soy, and potentially reduce mineral absorption.

Allergenicity

U.S. Food & Drug Administration (FDA).
Food Allergen Labeling And Consumer Protection Act of 2004 Questions and Answers.
https://www.fda.gov/food/food-labeling-nutrition/food-allergen-labeling-and-consumer-protection-act-2004-questions-and-answers

Lists soy as one of the top eight allergens, requiring clear consumer labelling. Allergic reactions can range from mild to severe.

Savage, J. H., Kaeding, A. J., Matsui, E. C., & Wood, R. A. (2010).
The natural history of soy allergy.
Journal of Allergy and Clinical Immunology, 125(3), 683–686.
https://doi.org/10.1016/j.jaci.2009.12.994

Documents how soy allergies can develop early in life and, while some children outgrow it, it remains a significant food allergen.

Key Takeaways

Widespread Genetic Modification
Many soybeans are GMO, prompting concerns about long-term safety and ecological effects.
Phytoestrogen Content
Soy contains isoflavones that mimic or interact with estrogen. While many people tolerate these compounds well, others may experience hormonal imbalances or related issues.
Anti-Nutritional Factors
Phytates, lectins, and protease inhibitors can reduce nutrient absorption and cause digestive discomfort, especially if soy is not thoroughly processed (e.g., fermented).
Common Allergen
Soy is one of the top allergens, making it unsuitable for individuals with soy sensitivities or those seeking allergen-free diets.

Because of these considerations—ranging from possible hormone disruption to allergenicity—some people may limit or avoid soy in breakfast cereals and other foods. By choosing soy-free alternatives, consumers can dodge potential hormonal, digestive, and allergenic issues, aligning with a broader preference for simpler, non-GMO, and minimally processed ingredients.

8. SYNTHETIC VITAMINS & MINERALS

National Institutes of Health (NIH), Office of Dietary Supplements

Vitamin E Fact Sheet for Health Professionals
https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/

Explains how synthetic vitamin E (dl-alpha-tocopherol) differs in structure and bioavailability compared to natural vitamin E (d-alpha-tocopherol).

Notes that the body may utilize natural forms more effectively, underscoring the issue of reduced bioavailability in synthetic versions.

European Food Safety Authority (EFSA)

Scientific Opinion on Dietary Reference Values for Vitamin A
https://www.efsa.europa.eu/en/efsajournal/pub/4028

Addresses different forms of vitamin A (including retinol and beta-carotene), highlighting how synthetic analogues may have varying absorption and conversion rates compared to whole-food sources.

Bjelakovic, G., Nikolova, D., Gluud, L. L., Simonetti, R. G., & Gluud, C. (2012).
Antioxidant supplements for prevention of mortality in healthy participants and patients with various diseases. Cochrane Database of Systematic Reviews, (3), CD007176.
URL: https://doi.org/10.1002/14651858.CD007176.pub2

A meta-analysis suggests that certain synthetic antioxidant supplements (like beta-carotene and vitamin E) may not confer the same benefits as naturally sourced antioxidants and, in some cases, could be associated with adverse outcomes.

Maret, G. & Traber, M. G. (2006).
Vitamin E. In J. W. Erdman Jr., I. A. Macdonald, & S. H. Zeisel (Eds.), Present Knowledge in Nutrition (10th ed.). Wiley-Blackwell.

Details how manufacturing processes create distinct chemical configurations of synthetic vitamin E, which the body may not use as effectively as natural forms.

Regulation and Testing

U.S. Food and Drug Administration (FDA): “Dietary Supplements”
https://www.fda.gov/food/dietary-supplements

While not focused exclusively on synthetic nutrients, the FDA outlines how dietary supplements (including synthetic forms) are not always tested for efficacy or safety before going to market. This underscores potential concerns about “unwanted effects.”

Key Takeaways

Complex Laboratory Processes
Synthetic vitamins and minerals are created or altered through multi-step chemical processes. This can sometimes lead to structural differences from their natural counterparts, influencing how the body recognizes and uses them.

Lower Bioavailability
Studies show certain synthetic forms of nutrients—especially vitamin E, beta-carotene, and some B vitamins—have reduced bioavailability. The body may absorb, transport, or convert them less efficiently, reducing their overall benefit.

Potentially Unwanted Effects
Some large-scale analyses suggest synthetic antioxidants and other nutrients may not deliver the same protective health effects and, in isolated cases, could pose risks. For example, certain synthetic beta-carotene supplements have been linked to negative outcomes in high-risk populations (such as heavy smokers).

Choosing Wisely
Although not all synthetic supplements are harmful, many nutrition experts emphasise obtaining nutrients primarily from whole foods or selecting naturally derived (rather than synthetically produced) supplements for better bioavailability and fewer unknowns.

When considering vitamins and minerals, knowing their source and form can help you make more informed decisions about your health. While research is ongoing, these references underscore why synthetic ingredients may sometimes fall short compared to their natural counterparts.

9. BLEACHED OR REFINED FLOURS

USDA (United States Department of Agriculture)

Choose MyPlate – Grains
https://www.myplate.gov/eat-healthy/grains

Explains the difference between whole grains and refined grains, noting that refining removes the bran and germ—and essential nutrients like fibre, vitamins, and minerals.

Harvard T.H. Chan School of Public Health

Refined Grains
https://www.hsph.harvard.edu/nutritionsource/healthy-carbohydrates/refined-grains/

Discusses how refined (or “white”) grains are stripped of the nutrient-rich bran and germ, leading to faster digestion, sharp blood sugar spikes, and reduced nutritional value.

Dewettinck, K., Van Bockstaele, F., Kühne, B., et al. (2008).
Nutritional value of bread: Influence of processing, food base and fortification.
Journal of Cereal Science, 48(2), 243–257.
URL: https://doi.org/10.1016/j.jcs.2008.01.003

Explores how different bread-making and flour-processing methods (including bleaching and refining) affect the nutritional quality of the final product.

Slavin, J. L. (2004).
Whole grains and human health.
Nutrition Research Reviews, 17(1), 99–110.
URL: https://doi.org/10.1079/NRR200374

Reviews the benefits of whole grains vs refined grains, demonstrating how heavy processing reduces fibre, vitamins, and minerals, impacting blood sugar control and overall health.

FAO (Food and Agriculture Organization of the United Nations)

Whole Grains Guidelines
http://www.fao.org/3/ca0900en/CA0900EN.pdf

Discusses the importance of whole grains in global nutrition and how refining processes remove vital components of the grain kernel.

10. HYDROGENATED OILS & TRANS FATS

Mozaffarian, D., Aro, A., & Willett, W. C. (2009).
Health effects of trans-fatty acids: experimental and observational evidence.
European Journal of Clinical Nutrition, 63(S2), S5–S21.
https://doi.org/10.1038/sj.ejcn.1602976

Comprehensive review linking trans fats to coronary heart disease, inflammation, and other adverse health outcomes.

U.S. Food & Drug Administration (FDA).

Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat).
https://www.fda.gov/food/food-additives-petitions/final-determination-regarding-partially-hydrogenated-oils-removing-trans-fat

Explains why the FDA determined that partially hydrogenated oils (a major source of artificial trans fat) are unsafe for use in food.

World Health Organization (WHO).

Replace Trans Fat: An Action Package to Eliminate Industrially-Produced Trans-Fatty Acids.
https://www.who.int/publications-detail-redirect/9789241516440

Outlines the global initiative to eliminate industrial trans fats due to their link with cardiovascular disease and other chronic conditions.

American Heart Association (AHA).

Trans Fats.
https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/trans-fat

Provides consumer-friendly information about the dangers of trans fats, including increased risk of heart disease.

11. GMO Ingredients

National Academies of Sciences, Engineering, and Medicine (2016).
Genetically Engineered Crops: Experiences and Prospects. Washington, DC: The National Academies Press.
https://doi.org/10.17226/23395

Offers a comprehensive review of GM crops, analyzing potential benefits and risks. While it concludes that GMOs are generally safe to eat, it notes that uncertainties remain regarding environmental effects, such as gene flow and biodiversity.

European Commission. (2010).
A Decade of EU-Funded GMO Research (2001–2010).
https://ec.europa.eu/research/biosociety/pdf/a_decade_of_eu-funded_gmo_research.pdf

Summarizes EU-funded research on GMOs. While it generally supports the safety of GMOs under current regulations, it acknowledges ongoing debates over ecological and long-term health impacts.

World Health Organization (WHO).

Frequently Asked Questions on Genetically Modified Foods
https://www.who.int/foodsafety/areas_work/food-technology/faq-genetically-modified-food/en/

Notes that GM foods currently on the market have passed safety assessments. However, the WHO underscores the importance of continuous monitoring and the need for further research on potential long-term effects.

Food and Agriculture Organization of the United Nations (FAO).

GM Food Safety Assessment
http://www.fao.org/3/a-a0701e.pdf

Explains methods for assessing GM food safety while recognizing that scientific consensus can evolve. Encourages strong risk assessment protocols and transparency to address public concerns.

Hilbeck, A., Meier, M., Trtikova, M. (2012).
Underlying reasons of the controversy over GMOs in Europe. Environmental Sciences Europe, 24(1), 9.
URL: https://doi.org/10.1186/2190-4715-24-9

Examines why GMOs remain controversial in certain regions, highlighting ecological concerns (e.g., impacts on non-target organisms, resistance development) and sociopolitical factors.

Key Takeaways

Potential Health & Environmental Uncertainties

While many regulatory agencies consider currently approved GMOs safe for human consumption, questions persist about long-term health effects and ecological consequences (such as gene transfer to wild relatives and impacts on biodiversity).

Sustainability & Biodiversity

Concerns include the development of pesticide-resistant pests, reduced crop diversity, and the unknown cumulative impact on ecosystems over time.

Precautionary Approach

Some consumers and producers adopt a cautious stance by choosing non-GMO products. This preference often aligns with supporting traditional farming practices, maintaining biodiversity, and minimizing reliance on high-input, industrial agriculture methods.

Continuous Monitoring & Research

Global organizations like the WHO and FAO advocate for ongoing research and risk assessments, acknowledging that our understanding of GM technology’s long-term impacts continues to evolve.

By opting for non-GMO ingredients, HEBA® aligns with a more sustainable, biodiversity-friendly approach. This choice also reflects a commitment to minimizing potential unknown risks, ensuring that products remain as natural, wholesome, and health-conscious as possible.

12. Artificial Preservatives

Reyes, F. G. R., Valim, M. F., & de Faria Oliveira, O. M. M. (1996).
Effects of some synthetic food colours and benzoate preservatives on the gastric mucosa of Wistar rats.
Revista de Saúde Pública, 30(1), 32–36.
https://doi.org/10.1590/S0034-89101996000100006

Examines how certain artificial preservatives and food colourants can irritate the stomach lining in animal models, suggesting potential gut irritation.

Center for Science in the Public Interest (CSPI).

Food Safety and Additives
https://www.cspinet.org/eating-healthy/chemical-cuisine

Provides consumer-friendly information on various food additives, including preservatives. While not all are harmful, some can cause adverse reactions or gastrointestinal discomfort in sensitive individuals.

U.S. Food and Drug Administration (FDA).

Overview of Food Ingredients, Additives & Colors
https://www.fda.gov/food/food-ingredients-packaging/overview-food-ingredients-additives-colors

Describes the regulatory framework for food additives, including preservatives. Notes that even approved additives can have side effects in certain populations, underscoring the importance of monitoring and labelling.

European Food Safety Authority (EFSA).

Re-evaluation of certain food additives
https://www.efsa.europa.eu/en/topics/topic/re-evaluation-authorised-food-additives

Outlines ongoing re-evaluations of synthetic additives—including preservatives—to ensure their continued safety, reflecting evolving scientific data and concerns about potential gut irritation or other health effects.

13. Colourants and Flavourants

Stevens, L. J., Burgess, J. R., Stochelski, M. A., & Arnold, L. E. (2014).
Kaleidoscope of environmental toxins: Neurological and behavioural effects in children.
Advances in Nutrition, 5(2), 168–182.
URL: https://doi.org/10.3945/an.113.004887

Discusses a range of environmental toxins, including artificial food dyes, and their potential behavioural and neurological effects—especially in children.

Rowe, K. S., & Rowe, K. J. (1994).
Synthetic food colouring and behaviour: A dose-response effect in a double-blind, placebo-controlled, repeated-measures study.
Journal of Pediatrics, 125(5 Pt 1), 691–698.
URL: https://doi.org/10.1016/S0022-3476(05)80068-3

Explores the dose-dependent relationship between artificial colourings and behavioural changes, including potential hypersensitivity in some children.

McCann, D., Barrett, A., Cooper, A., et al. (2007).
Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial.
The Lancet, 370(9598), 1560–1567.
URL: https://doi.org/10.1016/S0140-6736(07)61306-3

Indicates that some artificial colourants and preservatives could provoke hyperactive behaviour in children, suggesting individual sensitivity.

Food and Agriculture Organization of the United Nations (FAO) / World Health Organization (WHO).

Codex Alimentarius – General Standard for Food Additives
http://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/

Explains the international standards for food additives (including colourants and flavourings). While considered safe within set limits, these regulations also acknowledge variability in individual tolerance.

U.S. Food & Drug Administration (FDA).

Colour Additives and Cosmetics
https://www.fda.gov/cosmetics/cosmetic-ingredients/color-additives

Although this focuses on cosmetics, it provides insight into how colour additives are regulated in general. The FDA regularly evaluates the safety of colourants, but sensitivities do occur.