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Guar gum: Guar gum is a processed form of guar seed extract.
It is used as a thickening agent in many foods, including gluten-
free foods and pharmaceutical bases. In large doses, guar gum

has been linked to digestive blockages and other disturbances in
digestive function.

According to a 2002 study published in the International Journal of

Cancer, individuals who consume guar gum as a main source of
fiber have a greater risk of developing colon cancer.

Caseinate: Caseinate is not to be confused with casein, a

protein which naturally occurs in dairy products. Caseinate is the
processed byproduct of casein, found in many commercial protein
shakes and other protein supplements. To manufacture caseinate,
the casein from skimmed milk is treated with calcium hydroxide and

sodium hydroxide, which are chemical alkalies.

Chemical alkalies inhibit the body’s ability to absorb nutrients.
Caseinate is processed at a high temperature, near boiling, which

essentially changes the protein into an ultra-thermolyzed protein,
and creates MSG in the process. Caseinate has been linked to
indigestion, allergies, and heartburn, as well as an increased risk of
colon cancer.

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