10 Most Toxic Ingredients Found in Candy + The Harmful Effects of Artificial Additives

The Mladenoff Clinic of Arizona Team • October 2, 2023

While the past century has brought incredible advancements in food preparation, most of the candy found in today’s grocery stores contains additives and chemicals which are known to harm the human body. The best way to avoid these is to eat an all-natural diet high in fruits and vegetables.

Each of the following additives, sweeteners, and colors can have a negative impact on health if consumed regularly. Here are the 10 most toxic ingredients found in candy.

1. Artificial Colors

Artificial colors like Blue 1, Yellow 5, Yellow 6, and Red 40 have been linked to some cancers, and could even cause hyperactivity – particularly in children. If you have young children at home, be certain to check any candy wrappers for these colorings and consider choosing a healthier alternative if one or more of these colors are present.

2. t-Butylhydroquinone

t-Butylhydroquinone, or TBHQ for short, is a synthetic antioxidant. It is primarily used to prevent food from spoiling. While it is FDA approved, some scientists have claimed that it could potentially increase the risk of cancer.

3. High Fructose Corn Syrup

This sweetener is manufactured from corn starch sourced from genetically-modified crops. It has replaced natural sugar in many candies and soft drinks and is linked to obesity, heart issues, arthritis, diabetes, and insulin resistance.

4. High Amounts of Sugar

Before purchasing candy or other sweet treats like donuts, try to remember to check the sugar content of the product. Many candy bars contain exorbitant amounts of sugar, which can contribute to weight gain, tiredness, and long-term health issues.

5. Polysorbate 60

Polysorbate 60 is an artificial thickener that is used in baked goods like donuts, bread, and croissants, as well as other sweet treats like ice cream and milkshakes. Studies have suggested that it acts as a cancer-causing agent in animals, which means it could also be harmful to humans.

6. Camauba Wax

This chemical is used to give longevity to bubble gum. It can also be used as a glaze in other sweet foods. Camauba wax is thought to cause cancerous tumors.

7. Sucralose

While sucralose is often marketed as a healthier alternative to sugar, you should be aware of the dangers of consuming too much. Increased intake of sucralose is associated with shrinkage of the thymus gland and swelling of the kidneys and liver.

8. BHT/BHA

Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are related preservatives that are primarily used to extend the shelf life of candy and other foods. In recent years, both have been linked to the growth of cancerous tumors.

9. Aspartame

Aspartame is a sweetener that is also an excitotoxin. It is known to cause headaches, dizziness, stomach problems, and blurred vision, and is also thought to be carcinogenic.

10. Sodium Nitrate

Sodium Nitrate is often added to processed food to prevent the growth of bacteria. It has been linked to cancer in humans and is considered one of the most harmful food additives.


Food Dye and ADHD

  • Can food dye cause hyperactivity?
  • What is in food dye?
  • Does sugar cause symptoms of ADHD?

For more than 30 years, scientists have examined the relationship between food coloring and hyperactive behavior in children, but with mixed results. To date, no conclusive evidence has been found to show that food coloring causes ADHD. Some studies, though, have suggested an association between the two. Most likely, ADHD is caused by the combination of changes in brain structure, environmental factors, and heredity.

Can food dye cause hyperactivity?

A study of nearly 300 children by the United Kingdom’s Food Standards Agency in 2007 showed that the consumption of foods containing dyes could increase hyperactive behavior in children. In the study of 3-, 8- and 9-year-olds, children were given three different types of beverages to drink. Then their behavior was evaluated by teachers and parents.

One of the drink mixtures contained artificial food colorings, including:

  • Sunset yellow (E110)
  • Carmoisine (E122)
  • Tartrazine (E102)
  • Ponceau 4R (E124)

It also contained the preservative sodium benzoate. The second drink mixture included:

  • Quinoline yellow (E104)
  • Allura red (E129)
  • Sunset yellow
  • Carmoisine

It also had sodium benzoate. The third drink mixture was a placebo and contained no additives.

The researchers found that hyperactive behavior by the 8- and 9-year-olds increased with both the mixtures containing artificial coloring additives. The hyperactive behavior of 3-year-olds increased with the first beverage but not necessarily with the second. They concluded that the results show an adverse effect on behavior after consumption of the food dyes.

What is in food dye?

Food coloring consists of chemicals used to add color to food. Food coloring (dye) is often added to processed foods, drinks, and condiments. They are used to maintain or improve the appearance of the food.

Manufacturers usually add dye for the following reasons:

  • To add color to colorless foods
  • To enhance colors
  • To avoid color loss due to environmental elements
  • To provide consistency when there are variations in the coloring of the food

The FDA regulates color additives to ensure that they are safe for human consumption. Regulation also helps ensure that foods with coloring are accurately labeled so that consumers know what they are eating. To determine the approval of an additive, the FDA studies the composition of it and how much is consumed and notes any health effects and safety factors that need to be observed. Once the food dye is approved, the FDA determines an appropriate level of use for that additive. The FDA only allows an additive to be approved if there is a reasonable certainty of no harm to consumers.

There are two types of approved color additives - dyes and lakes. Dyes are water-soluble and usually come in the form of powders, granules, or liquids. Lakes are not water-soluble. They are found in products containing fats and oils.

Some food colorings are synthetically produced. Examples of these color additives include FD&C Blue Nos. 1 and 2, FD&C Green No. 3, and FD&C Red No.40. Other food colorings come from pigments of vegetables, minerals, or animals. Examples of these natural additives include beta-carotene, grape skin extract, caramel color, and saffron.

Does sugar cause symptoms of ADHD?

Processed sugars and carbohydrates may have an effect on a child’s activity level. These sugars produce a rapid increase in blood glucose levels because they enter the bloodstream so quickly. A child may become more active due to an adrenaline rush produced by this blood sugar spike.

Decreased activity in the child is sometimes noted as the adrenaline levels fall.


If you are still looking forward to handing out treats, here are some yummy, healthy Halloween candy alternatives for your trick-or-treaters:
  • 100 calorie packets.
  • Granola bars.
  • Mini box of raisins or other dried fruits.
  • Fruit snacks.
  • Packets of popcorn.
  • Organic cheese cracker packets.
  • Juice pouches.
  • Honey Sticks.
  • Oranges/Cuties/Clementines with Pumpkin Faces
  • Mini Water Bottles
  • Drink Packets like Liquid IV or Crystal Light.
  • Glow Sticks.
  • Bubbles.
  • Halloween Bouncy Balls.


For more information contact Dr. Diana Mladenoff. TEXT or call our Arizona Wellness Clinic at 1 (602) 524-0222.


August 9, 2026
As loving and caring parents, we naturally want to help our children feel better when the inevitable fevers, colds, and illnesses arise. Many of us will reach for popular over-the-counter remedies to suppress fever and alleviate symptoms, in the belief that these products are reliable. Yet, it is important to recognize that by suppressing fever, we are suppressing a critical immune response—one that has a necessary function in fighting illness. I can attest to the enormous fear that fever provokes in parents. By far, the greatest number of after-hours telephone calls are questions regarding the “management” of fever with drugs. Undue attention to a child’s temperature and mishandling of fevers generate a great deal of unwarranted parental anxiety, avoidable medical complications, and countless calls and costly visits to doctors and emergency rooms. As long as we remain captive to the medical myth that nature made a mistake in causing a fever during illness, our children will be put at risk. Yes, fever can be uncomfortable. A child with a high fever will often seem irritable, lethargic, glassy eyed, and listless. This alerts you that the body is mobilizing defense against disease and you, in turn, must care for your child in the most appropriate way: encouraging rest and fluids. On the other hand, there may be no reason to treat even a high fever if your child seems happy, active and alert. The pervasive belief that fever is dangerous and must be suppressed disregards the scientific evidence demonstrating its beneficial role in inflammatory diseases. The immune system depends on the fever to accomplish myriad tasks when gearing up to fight infections. “Fever phobia” is made worse by hearing myths about children being severely harmed by having a high fever. Many people know of children or adults who had a high fever and ended up with some sort of injury…brain damage or hearing loss. These problems are never caused by fever. The likely explanation is that they had a serious illness that gave them a fever, but it was the illness that caused the brain damage or other result. The fever was only the body’s attempt to fight the infection. “Doctors do a great disservice to you and your child when they prescribe drugs to reduce fever,” writes Dr. Robert Mendelsohn, pediatrician and author of How to Raise a Healthy Child In Spite of Your Doctor. “Fever phobia is a disease of pediatricians, not parents, and to the extent that parents are victimized by it, doctors are at fault.” Parents are left to fear that their child’s temperature will keep rising unless measures are taken to control it. Yet, reducing the child’s temperature will do nothing to make the child well, and our bodies have a built-in mechanism that will prevent an infection-induced temperature from reaching dangerous levels. Mendelsohn emphasizes that “only in the case of heatstroke, poisoning, or other externally caused fevers is this body mechanism overwhelmed and inoperative.” “Fever: Your Body’s Defense Against Disease” is the title of Chapter 7 in Dr. Mendelsohn’s book, an excellent resource for parents seeking a balanced and accurate perspective of the beneficial role of fevers in childhood. Dr. Mendelsohn condemns the useless and dangerous practice of fever suppression through drugs, and counters the myth that high fever causes seizures. “Many parents are fearful of fevers because they have witnessed a convulsive seizure and believe their child may experience one if the body temperature is allowed to rise too high. High fevers do not cause convulsions. They result when the temperature rises at an extremely rapid rate and are relatively uncommon.” Only a small percentage of children with high fever experience convulsions, and those who do suffer them do not have any aftereffects. Simple febrile seizures are self-limited and harmless, although they are one of the most frightening things that a parent can witness. Dr. Mendelsohn continues, “Fevers produced by viral or bacterial infections will not cause brain damage or permanent physical harm. Fevers are a common symptom in children and are not an indication of serious illness unless associated with major changes in appearance and behavior or other additional symptoms such as respiratory difficulty, extreme listlessness, or loss of consciousness. The height of fever is not a measure of the severity of the illness.” A child who appears very ill with a fever of 101°F would be much more of a concern to me than a child who feels fine, is drinking and playing, but has a fever of 105°F. Numerous studies have shown that fever enhances the immune response by disabling bacteria and viruses. Also, with a rise in temperature, iron is removed from the blood and stored in the liver, further disabling the rate at which bacteria can multiply. As a note of caution, when a fever arises in a newborn in the first few weeks after birth, there is a heightened level of concern. “Newborn babies may suffer infections related to obstetrical interventions during delivery, …aspiration pneumonia from amniotic fluid forced into the lungs because of overmedication of the mother during delivery…and exposure to the legion of germs that abound in the hospital itself,” writes Dr. Mendelsohn. Parents are advised to seek medical help if a baby runs a fever in the first two months after birth. As breastfeeding plays a critical role in preventing infections in infants, breastfed babies are superbly protected against a vast range of pathogens and have a lesser risk of developing fevers in the newborn phase. Mistrust of natural processes and reliance on drug-oriented medicine has obscured parents’ understanding of the importance of childhood illnesses and the necessity of fever as a vital aspect of the immune system. When a child has a fever, it is not necessary to artificially lower the temperature. It is, however, important for the child to take in plenty of fluids, because in this time of elevated body temperature, it is easy to become dehydrated. Broth, liquid electrolytes, and fruit juices are great choices because they replace electrolytes that are used up in the fever process. Rest during times of fever will allow the body to use its energy to fight off infection. Make a commitment to spend time with your sick child. Any time that you feel concerned about the way your child is acting, or if your instinct is that something is wrong, do not hesitate to call your doctor. Schedule an appointment with Dr. D by calling or texting our Arizona Wellness Clinic at 1 (602) 524-0222. Source: Susan Markel, MD, via Pathways linked here.
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