The 'Goo' Index

Check this list to see if the foods you are buying contain Goo!

šŸ‘‰ Click a Category, or use CTRL-F or CMD-F to search for a word on this page.

Note: this list is a work in progress. Please check back to see updates!

Categories


ā›” Acidulants & pH Adjusters

Compounds that control acidity or alkalinity in food to enhance flavor, texture, and preservation.

  • Acetic acid

  • Calcium lactate

  • Citric acid (when synthetic)

  • Fumaric acid

  • Lactic acid (when synthetic)

  • Malic acid

  • Phosphoric acid

  • Potassium Chloride

  • Sodium acid pyrophosphate

  • Tartaric acid

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ā›” Anti-Caking & Flow Agents

Powdered additives that prevent clumping in dry foods and help maintain a free-flowing texture.

  • Calcium silicate

  • Magnesium stearate

  • Powdered Cellulose

  • Silicon dioxide

  • Sodium ferrocyanide

  • Tricalcium phosphate

ā›” Artificial & Natural Food Dyes

Synthetic and plant-derived colorants used to enhance or restore the appearance of processed foods.

  • Annatto extract

  • Blue 1

  • Blue 2

  • Caramel coloring

  • Green 3

  • Red 3 (Erythrosine) āŒBANNED

  • Red 40 (Allura Red)

  • Titanium dioxide

  • Yellow 5 (Tartrazine)

  • Yellow 6

ā›” Chemical Preservatives & Antimicrobials

Additives that prevent spoilage, inhibit bacterial growth, and extend the shelf life of packaged foods.

  • Butylated hydroxyanisole (BHA)

  • Butylated hydroxytoluene (BHT)

  • Calcium propionate

  • Potassium sorbate

  • Sodium benzoate

  • Sodium nitrate (NaNOā‚ƒ)

  • Sodium nitrite (NaNOā‚‚)

  • Sulfur dioxide

  • Tertiary butylhydroquinone (TBHQ)

ā›” Emulsifiers

Substances that help blend ingredients like oil and water, improving texture and extending shelf life.

  • Calcium stearoyl lactylate

  • DATEM (diacetyl tartaric acid ester of monoglycerides)

  • Mono- and diglycerides

  • Polysorbate 60

  • Polysorbate 80

  • Propylene glycol esters

  • Sodium stearoyl lactylate

  • Soy lecithin

  • Sunflower lecithin

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ā›” Flavor Enhancers & Artificial Flavors

Additives used to intensify taste, often masking poor-quality ingredients or imitating natural flavors.

  • Artificial butter flavor

  • Artificial smoke flavor

  • Autolyzed yeast extract

  • Disodium guanylate

  • Disodium inosinate

  • Hydrolyzed vegetable protein

  • Monosodium glutamate (MSG)

  • ā€œNatural flavorsā€ (e.g.: natural smoke flavor)

  • Vanillin

ā›” Fortified Nutrients & Synthetic Vitamins

Man-made vitamins and minerals added to processed foods to compensate for nutrient loss during manufacturing.

  • Ascorbic acid (synthetic vitamin C)

  • Calcium carbonate (fortified calcium)

  • Cyanocobalamin (synthetic B12)

  • DL-alpha-tocopherol (synthetic vitamin E)

  • Ferrous sulfate (iron supplement)

  • Folic acid (synthetic)

  • Niacinamide (synthetic B3)

  • Pyridoxine hydrochloride (synthetic B6)

  • Retinyl palmitate (synthetic vitamin A)

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ā›” Gums & Binders

Plant-derived and synthetic substances used to thicken, gel, or stabilize foods, often replacing natural ingredients for cost efficiency.

  • Agar agar

  • Carboxymethylcellulose (CMC)

  • Carrageenan

  • Cellulose Gum

  • Guar gum

  • Gum arabic

  • Hydroxypropyl Methylcellulose (HPMC)

  • Konjac gum

  • Methylcellulose

  • Microcrystalline cellulose

  • Sodium carboxymethyl cellulose

  • Tara gum

  • Xanthan gum

ā›” Oils & Fats

Industrially processed fats and oils that enhance flavor, texture, and shelf life, some of which may contribute to inflammation and metabolic issues.

  • Canola oil (a GMO version of Rapeseed Oil)

  • Corn oil

  • Cottonseed oil

  • Fully hydrogenated oils

  • Interesterified fats

  • Palm oil

  • Partially hydrogenated oils (trans fats)

  • Rapeseed oil

  • Soybean oil

ā›” Processed Carbohydrates

These processed carbohydrates share a common trait: they are broken down quickly by the body, which can lead to rapid spikes in blood sugar, followed by crashes.

  • Cornstarch

  • Dextrins

  • High-Fructose Corn Syrup (HFCS) ← this appears in other categories, as well

  • Isomaltooligosaccharides (IMO)

  • Maltodextrin

  • Modified Food Starch

  • Tapioca Starch

ā›” Stabilizers, Thickeners & Texture Modifiers

Ingredients that improve consistency, mouthfeel, and structure in processed foods, often mimicking natural textures. (Some are repeated from the ā€œGums & Bindersā€ list above)

  • Carrageenan

  • Cellulose gum

  • Gelatin

  • Guar gum

  • Hydroxypropyl Methylcellulose (HPMC) ← this appears in other categories, as well

  • Locust bean gum

  • Methylcellulose

  • Microcrystalline Cellulose (MCC)

  • Modified food starch

  • Pectin (when highly processed)

  • Propylene glycol alginate

  • Xanthan gum

ā›” Sweeteners (Sugars, Sugar Alcohols & Artificial Substitutes)

A wide range of natural, synthetic, and sugar-derived compounds used to add sweetness without necessarily providing nutritional value.

  • Acesulfame potassium (Ace-K)

  • Advantame

  • Alitame

  • Arabitol

  • Aspartame

  • Erythritol

  • Isomalt

  • Lactitol

  • Maltitol

  • Mannitol

  • Neotame

  • Saccharin

  • Sorbitol

  • Sucralose

  • Xylitol

ā›” Sweeteners (Natural but Highly Processed Sugars)

  • Agave Syrup

  • Barley Malt Syrup

  • Beet Sugar

  • Blackstrap Molasses

  • Brown Rice Syrup

  • Coconut Sugar

  • Corn Syrup

  • Dextrose

  • Evaporated Cane Juice

  • Fructose (Isolated)

  • Galactose

  • Glucose Syrup

  • Golden Syrup

  • High-Fructose Corn Syrup (HFCS)

  • Honey (Commercially Processed)

  • Invert Sugar

  • Maltose

  • Maple Syrup (Commercially Processed)

  • Palm Sugar

  • Rapadura


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