Hydrogenated Vegetable Oils

Trans fat content associated with cardiovascular disease, increases LDL cholesterol, potential inflammation, processing involves chemical modification

Margarine

High omega-6 content (from rapeseed oil), oxidation instability, potential sensitization from emulsifiers, processing intensity, palm oil environmental concerns

Emulsifiers

Potential gastrointestinal irritation, possible alteration of gut microbiota, ultra-processed additive, some types associated with increased intestinal permeability

Additives

Lack of transparency, may include synthetic chemicals, potential for gut irritation, possible allergenic reactions, ultra-processed

Sorbic Acid

Irritation and sensitization potential in some individuals, especially at higher concentrations

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Bleached Enriched Flour

Provides energy from carbohydrates, fortified micronutrients improve nutritional profile

Fumaric Acid

Improves dough texture and shelf life

Water

Hydration, solvent for biochemical reactions

Partially Hydrogenated Vegetable Oils

Molasses

Contains small amounts of minerals such as iron and calcium

Sodium Acid Pyrophosphate

Maintains color in foods, acts as a leavening and anti-caking agent

Yeast

Supports fermentation for bread, beer, and other foods; source of B vitamins and nutrients

Baking soda

Leavening agent in baking, neutralizes acids, mild cleansing and deodorizing properties

Distilled Monoglycerides

Emulsifier, improves texture and stability in food products

Calcium Propionate

Prevents microbial spoilage, extends shelf life