CURRENTLY UNDER CONSTRUCTION: things may not be correct!

I tried to compile a list of buzzwords I’ve heard recently, and just words you should know. Follow the links to a more indepth definition and explination. To stay up-to-date on animal ingredients that are being placed in our food all the time(!) check out this book and research those ingredients!!: Animal Ingredients A to Z. In the list below I left out a few basic biology terms, like lipids, proteins ect., but they do appear in a few of the definitions. And do your own research! If you don’t understand something, look it up, you have the world at your fingertips.

1, 4-Dioxanes: Accidental by-products from ethoxylation (common ingredient processing), which are not declared on ingredient labels and are classified as possible carcinogens
Antioxidant: A substance which inhibits or prevents damage from free radicals.
Benzyl Alcohol: Also known as phenylmethanol, it is a clear, colorless liquid with a mild pleasant aromatic odor. Benzyl alcohol has a good solvency, low toxicity and low vapor pressure. It is soluble in water and readily soluble in alcohol and ether. It is also used as a raw material of various esters.
Carcinogen: This term refers to any substance, which is directly involved in the promotion of cancer or in the facilitation of its propagation.
Chemical Sunscreens (Parsol 1789/Oxybenzone): Synthetic sunscreens that get absorbed and potentially disrupt hormone balance
Collagen: Present in the dermis, gives the skin shape and structure, keeping skin smooth and wrinkle-free when we are young, allowing wrinkles to form as the quality of collagen lessens with age. Present in the skin, bone, ligaments and cartilage, makes up about 30% of total body protein. It is used in producing gelatin (which is used in the food, pharmecutical, cosmetic and photography industries), and various types of glues. (Animal origin by-product)
Conventional (in refernce to the way food is made): Conventional food may be produced with the use of sewer-sludge fertilizers, synthetic fertilizers and pesticides, genetic engineering (biotechnology), growth hormones, irradiation and antibiotics. This does not mean that all conventionally made food is produced using these processes.
DEA/TEA: Synthetic stabilizers that can react with other ingredients in products and form nitrosamines, a known carcinogen (see above).
Elastin: Highly elastic albumin-like protein fiber found in the dermis, blood vessels, capillaries and other elastic tissue in the body. Allows skin to stretch then “snap back” when we are young; contributes to sagging skin as the quality of elastin is reduced with age. (Animal origin by-product)
Enzymes: Proteins that effect the speed at which chemical changes occur, usually speeding up an action. Thousands of different enzymes are produced in the body. The skin is the body’s largest enzyme-producing organ. (Vegetable and animal origins)
Fatty Acid: A fat soluble acid, found in the epidermis and in cosmetic products. Includes oleic, stearic, palmitic and linoleic acids. (Vegetable)
Flavinoids (aka: Vitamin P): A variety of over 3000 plant chemicals with a characteristic yellow color (flavis is yellow in Latin), they are the most prevalent pigments in the plant kingdom next to chlorophyll and carotenoids. All flavonoids are anti-oxidants; some are also circulatory stimulants, anti-irritants, anti-inflammatory or diuretics. Anthocyanins, anthoxanthins, apigenins, flavones, isoflavones, flavonois and bioflavonols are all flavonoids.
Fluoride: Flouride is a trace mineral (like iodine) called fluorine. In nature, it is found only in compound forms, such as fluorspar (calcium fluoride) in soil, or minerals such as fluorophosphates. It can be found in both drinking, fresh, and sea water, in food (fish, bone meal, tea), and in our bodies as part of the bone. Fluoride toothpastes will help to safely and effectively prevent tooth decay. (Learn more about the water fluoridation controversy.)
Free Radical: One or more unpaired electrons capable of independent existence. In the skin, stabilizes itself by stealing an electron from the atoms forming lipids, collagen, elastin, enzymes, hormones, hormone receptors, keratin, cell membranes, and other proteins, fats and amino acid substances. Free radicals, whose attacks last less than a millisecond, are believed by many researchers to be the bottom line of aging and many diseases, including Alzheimer’s, arthritis, schizophrenia, Parkinson’s, birth defects such as Downs syndrome, cancer, LDL cholesterol, lupus erythematosus, skin sclerosis and fibrosis, keloids, hyper- and hypo-pigmentation, acne, cellulite, overly sensitive skin, dandruff and even hangovers. Types of free radicals include hydroxyl and superoxide radicals.
Formaldehyde Donors (DMDM Hydantoin/ Diazolidinyl Urea/ Methylisothiazolinone): Potential effect of some preservatives degrading over time and releasing small amounts of formaldehyde, a known carcinogen
Glucans: Polysaccharides with immune stimulating abilities; found on the cell walls of yeast, oat, barley and other plants.
Gluconates: Copper, Manganese, and Zinc Gluconates are used as dietary supplements and food additives. Copper is an important trace element for human nutrition, as it is a component of the powerful enzyme Superoxide Dismutase. Copper is also part of the many biophysical processes associated with wound healing. Manganese plays a vital role in the antioxidant process of many body systems. Zinc is known to participate actively in the wound healing process and in acne treatment.
Glycols: Synthetic chemicals that potentially draw other chemicals into the bloodstream.
Mineral Oil: is a by-product in the distillation of petroleum which is used to produce gasoline. It can be found in deoderant, baby oil and lotions, cold creams, ointments, and other pharmecuticals and low-grade cosmetics.
Natural*: (1)The food industry typically uses the term “natural” to indicate that a food has been minimally processed and is preservative-free. (2)A material in its 100% natural state, with the original, naturally-formed chemical bonds intact. If the material is processed for use in cosmetics, only enough energy is used to change the physical form of the substance (grinding, chopping) leaving its chemical structure unaltered. (Note: (2) is Jason‘s definition of natural. The USDA does not regulate the use of “natural” in products, although they do for organic. *See bottom of page for natural vs. organic.)
Organic*: Organic food must be produced without the use of sewer-sludge fertilizers, most synthetic fertilizers and pesticides, genetic engineering (biotechnology), growth hormones, irradiation and antibiotics. A variety of agricultural products can be produced organically, including produce, grains, meat, dairy, eggs, and processed food products. Organic food differs from conventionally produced food simply in the way it is grown, handled and processed.*See bottom of page for natural vs. organic.
Parabens: A group of chemicals commonly used as preservatives in food, cosmetic, and therapeutic products that are potential toxins and endocrine disrupters. (I encourage you to click the Parabens link- it goes to wikipedia, and boy are parabens bad stuff!)
PEGs or PPGs: Synthetic ingredients processed with ethylene oxide, a toxic residual impurity
Petro Chemicals (Petrolatum/Mineral Oil/Paraffin): Non-renewable byproducts of crude oil with potentially dangerous impurities
pH: A symbol representing the concentration of hydrogen ions in a solution. The pH scale extends from 0 to 14, with a value of 7 being neutral. Values lower than 7 are considered increasingly acidic and higher values are increasingly basic (also called alkaline).
Pthalates: Synthetic fragrance components that are potential toxins*Natural vs. Organic
“Organic” does not mean “natural.” There is no legal definition as to what constitutes a “natural” food. However, the food industry uses the term “natural” to indicate that a food has been minimally processed and is preservative-free. Natural foods can include organic foods, but not all natural foods are organic. Only foods labeled “organic” have been certified as meeting USDA organic standards.

Processes:
Theses are process that Burt’s Bees feels should not continue:
Ethoxylation, Sulfination, Polymerization and unfavorable varieties of Quaternization – Industrial processes using caustic solvents that leave residual compounds and impurities that may end up concealed in the final consumer product.

Sources:

Jason Natural

Burt’s Bees

Wikipedia.org

HowStuffWorks.com

Check this out, and keep the bad ingredients in mind when shopping:

Burt’s Bees Good Ingredients

Burt’s Bees Bad Ingredients

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