The Dirty List

What’s Actually in the Products You Use Every Day?

The ingredients you eat, breathe and absorb. What they are, where they hide, and what to use instead.

Harmful Ingredients

The Dirty List

The Dirty List

The Ingredients Nobody Explains to You.

What they are, where they hide, what the research says, and what to use instead. No fear. Just facts.

Harmful Ingredients

The Dirty List

Description:

Found In:

Health Impact:

Healthier Alternatives:

Scientific Evidence:

Screenshot of Diet Discipline website

How an ingredient gets on this list

Every entry has to clear the same bar. An ingredient makes the list when it is common in the products people use every day and at least one of these is true. Exposure counts whether you eat it, breathe it, or absorb it through your skin. Your bloodstream does not care which door it came through.

  1. A health or safety authority has restricted, banned, or downgraded it. EFSA concluded titanium dioxide (E171) is no longer considered safe as a food additive. Azodicarbonamide is not authorized in the EU, while the US FDA still permits it up to 45 ppm. The EU has restricted BPA in food-contact materials.
  2. A recognized body has issued a hazard classification. IARC classifies potassium bromate and aspartame as possibly carcinogenic to humans (Group 2B), and processed meat as Group 1. The US National Toxicology Program lists BHA, closely related to BHT, as reasonably anticipated to be a human carcinogen.
  3. Peer-reviewed research raises a specific, named concern. Emulsifiers in Nature and Gastroenterology. Artificial colors in The Lancet, the Southampton study. The Minnesota Coronary Experiment re-analysis in the BMJ. Every entry names what it relies on, either a paper with author, journal and year or a named authority and its specific determination. Nothing here rests on an anonymous claim.

What these entries have in common

Read them together and a pattern shows up. Almost none of them are there to make food more nourishing. They are there to make processed food work: preservatives so it survives months on a shelf, emulsifiers so it does not separate, colors to replace color lost in manufacturing, dough conditioners so industrial bread behaves like bread, cheap sweeteners and cheap fats to hit a price.

Two entries sit outside that pattern, and it is worth naming them. Sodium nitrite is a partial exception, since curing meat with it long predates industrial food. Bisphenol A is a different kind of outlier: it is a can lining rather than an ingredient, so it never appears on a label at all. It is here because it migrates into the food from the packaging.

That is the actual position behind this page, and it is worth saying plainly. It is not that long chemical names are dangerous and short familiar ones are safe. Plenty of alarming-sounding compounds are harmless, and plenty of familiar words are not.

It is that whole food does not need most of this. An orange does not need a color added. Olive oil does not need a stabilizer. Almost everything on this list exists because something was stripped out first, and something else had to take its place.

What does not qualify

What being on this list does not mean

It does not mean an ingredient is poison, or that one serving will hurt you. Some entries rest on animal studies. Some rest on occupational exposure rather than on eating. Where that is true, the entry says so in plain language, because the dose and the route matter as much as the ingredient.

The goal is not fear. It is knowing what is in the package, so you can decide for yourself.

What would take an entry off

New evidence. If an authority reverses a classification, or better human data changes the picture, the entry gets rewritten or removed. This list is meant to track the evidence, not to defend a position.