Ingredients or Additives Coming From Soybean Oil

For all following ingredients or products, ask for source, USDA Organics or non-GMO certification.

Please note: To clarify in which industry each of the following products are used, I used (F) for food and drinks, (S) for supplements, (P) for pharmaceuticals, (C) for cosmetics, (A) for animals feed and pet food, and (I) for industrial uses.

• Alanine is a nonessential amino acid, meaning it can be manufactured by the human body. Alanine is found in a wide variety of foods, but is particularly concentrated in meats. Good sources of alanine include meat, seafood, caseinate, dairy products, eggs, gelatin, lactalbumin or also from soybeans, whey, corn. If not coming from a USDA certified organic source, ask for source. (S) (C)

Related products or ingredients: 2-aminopropionic Acid, Acide Alpha-aminopropionique, Acide Aminé Alanine, Acide Aminé Non Essentiel, Ala, Alanine Amino Acid, Alfa-alanina, Alpha-aminopropionic Acid, D-alanine, D-alpha-alanine, DL-alanine, L-alanine, L-alpha-alanine, L-alpha-aminopropionic Acid, Non-essential Amino Acid.

• Alkyl glucoside or Alkyl polyglucoside (APG), Alkyl glucose ester (AGE) or Alkyl Polyglycoside are non-ionic surfactants made from vegetable oils (corn, soy, palm or coconut) and corn starch – GM crops. These new products have been replacing traditional petroleum-based like sodium lauryl sulfate (SLS) or sodium lauryl ether sulfate (SLES) products for the past few years and even other natural oils-based surfactants. Initially, surfactants initially were developed for home care and body wash applications, but have been expanded to facial cleansing lotions, shampoos, oral care products, wipes, laundry detergents, hard surface cleaners and industrial and institutional cleaning applications. (F) (C) (I)

• Alpha tocopherol (TCP), E 307 or d-alpha tocopherol is one of eight forms (4 tocopherols – alpha, beta, gamma and delta - and 4 tocotrienols) is a fat-soluble antioxidant and one of the forms or vitamin E. Alpha or d-alpha tocopherol is the natural form of vitamin E. Other natural forms are d-alpha tocopherol acid succinate and d-alpha tocopherol acetate.

In the European diet, most alpha tocopherols come from olive and sunflower oils. In the American diet, gamma tocopherols mainly come from soybean, canola and corn oils – all suspected GM crops. Tocopherols and tocotrienols are fat-soluble antioxidants but have many other functions in our body. Although originally extracted from wheat germ oil, most natural vitamin E supplements are now derived from vegetable oils, usually soybean oil.

Note: the dl-alpha tocopherol is the synthetic form of tocopherol made through the synthesis of petrochemicals with the help of a mixture of eight stereoisomers to end with a condensate of a-tocopherol. It is only half as active as the natural version. It also can show on nutritional labels as mixed tocopherols. It can be used in supplements and in personal care products like skin creams, lip balm, hair styling products, moisturizers, shaving creams, soaps and sunscreens. (F) (S) (C) (P)

I suggest you get your natural vitamin E from food sources. The 10 highest food sources of natural vitamin E per 100 g serving are wheat germ oil (215.4 mg), sunflower oil (55.8 mg), almond oil (39.2 mg), sunflower seed (35.17 mg), almond (26.2 mg), hazelnut (26.0 mg), walnut oil (20.0 mg), peanut oil (17.2 mg), olive oil (12.0 mg), and poppy seed oil (11.4 mg).

• Arabinogalactan is used as a gelling agent, a bulking agent, an emulsifier, a stabilizer, a sweetener and a thickener. It is a biopolymer consisting of arabinose and galactose monosaccharides. It is vegan, vegetarian, and halal. It comes from genetically modified or genetically engineered wood, tobacco or soybeans.  It could cause allergic reactions to sensitive individuals. Also known as: Larch gum (larix decidua), D-galacto-L-arabinan, Dextro-galacto-laevo-arabinan, Galactoarabinan, Larix decidua gum, larch turpentine, polyarabinogalactan or Venetian turpentine. (S) (C)

• Beta carotene is a precursor the body can convert to vitamin A. Unfortunately, as a supplement, synthetic beta carotene is usually “stabilized” in refined vegetable oils (corn, soy or cottonseed – all GM crops). In this transfatty acid form, oxidation occurs and the chemically “pure” beta carotene can no longer act as a nutrient, because it was changed. Almost all synthetic beta carotene is produced by the Swiss drug giant Hoffman-LaRoche. This form can no longer be converted to vitamin A. The best it can be is worthless, and the worst is toxic. Synthetic vitamins cannot prevent deficiencies. (S) (C)

• Brominated vegetable oil (BVO) is vegetable oil, derived from corn or soy – 2 suspected GM crops, bonded with the element bromine.  Bromines are known endocrine disruptors. They are part of the halide family, a group including fluorine, chlorine and iodine. It is added as an emulsifier in some soft drinks to prevent the citrus flavoring from separating and floating to the surface. (F) (S)

• Calcium malate, sometimes called dicalcium malate or sometimes bis-glycinate chelate is the calcium salt of malate or malic acid. It is typically chelated to glycine (from suspected GM soybean) and malic acid from corn (see malic acid), providing a combination of the two most health promoting and most absorbable forms of calcium available. (F) (S)

• Calcium stearate is an octodecanoic calcium salt and can be extracted from animal fat or triglyceride esters that can be derived from plants such as cottonseed, corn or soybean – all suspected GM crops. (F)

• Calcium stearoyl lactylate or CSL is an enzyme used as a food additive in a wide variety of products from baked goods and desserts to packaging. It comes from stearic acid (see below) that can be extracted from soybean or porcine sources. (F)

• Cetearyl Alcohol is a fatty alcohol made of a blend of cetyl and stearyl alcohol that can come from synthetic or vegetable sources like coconut, palm oil or corn and soy vegetable oil –both GM crops. It is used in cosmetics as a stabilizer to thicken an emulsion and keep it from separating, and as a foaming agent in food. (C)

• Cetyl Dimethicone is a silicone or siloxate polymer used as an antifoaming agent, a skin-conditioning agent and occlusive and an emollient in assorted cosmetics such as: sunscreen, foundation, concealer, lipstick, facial moisturizer, blush, eye cream and anti-aging treatment. Since it is processed with cetyl alcohol from corn (see cetyl alcohol) and stearic acid (see stearic acid) from soybean oil, beware. Also known as: Cetyl dimethicone copolyol. (F) (S) (C)

• Cetyl myristoleate (CMO) or miristoleate as oil, is the hexadecyl ester of the unsaturated fatty acid cis-9-tetradecenoic acid. It is created by the esterification of myristoleic acid found commonly in fish oils, whale oils, dairy butter, kombo butter, sperm whale oil, and can be found in a small gland in the male beaver. It is used as a cure for rheumatoid and osteoarthritis. It can also be extracted from bovine sources (see bovine and GMOs above) and processed with cetyl alcohol (see cetyl alcohol). If coming from a vegetable source, it can come from palm or coconut oil but it could also contain stearic acid (see stearic acid) from soybean oil and cetyl esters. (C)

• Cetearyl Alcohol is a fatty alcohol made of a blend of cetyl and stearyl alcohol. It may come from coconut, palm oil or corn and soybean vegetable oil (2 GM crops) as well as synthetic sources. It is used in cosmetics as a stabilizer to thicken an emulsion and keep it from separating, and as a foaming agent. Cetearyl Alcohol also contains emollient properties which leave skin soft and smooth. It can be found in facial creams and lotions, body creams and lotions, hair conditioners, ointments, body butters, salt scrubs. It is also known as cetostearyl alcohol and cetylstearyl alcohol. (C)

• Cetostearyl alcohol, Cetearyl alcohol or Cetylstearyl alcohol is a mixture of fatty alcohols, predominantly cetyl and stearyl alcohol and is classified as a fatty alcohol from corn or soy – both GM crops. It is used as an emulsion stabilizer, opacifying agent, and foam boosting surfactant, as well as an aqueous and nonaqueous viscosity-increasing agent. It adds an emollient feel to your skin and can be used in water-in-oil emulsions or oil-in-water emulsions. It can be found in the same products as stearyl alcohol. (C)

• Choline. The most often available choline source, lecithin can be derived from soy or egg yolks, often used as a food additive. Soybean is a potential GM crop. Eggs can come from chicken fed corn, soy or cotton feed, all GM crops. (F) (S) (P)

Note: Choline chloride and Choline Bitartrate are synthetic forms of choline. Choline dihydrogen citrate is the citrate salt of choline.

• Coenzyme Q10 or CoQ10 (ubiquinone, ubidecarenone, ubiquinol): There are three redox states of coenzyme Q10: fully oxidized (ubiquinone), semiquinone (ubisemiquinone), and fully reduced (ubiquinol). Some of the foods that are good sources of ubidecarenone include beef, salmon, mackerel, sardines, soybeans, peanuts, walnuts, broccoli, and spinach. Other sources include whole grains, wheat germ, and oils such as rapeseed (canola oil), soybean, and sesame. It can also be manufactured by fermenting beets (a GM crop) and sugar cane with special strains of yeast. Most other CoQ10 manufacturers ferment their products from bacteria or chemical synthetic from tobacco. (F) (S) (P) (C)

• Cysteine (E921): Is an amino acid. Is used as a flour treatment to make dough production easier. It can be produced with the help of genetic engineering. Cysteine is also found in most high-protein foods like dairy from cows fed GM crops like alfalfa, corn, cottonseed and soy. (F) (S)

• Dehydroepiandrosterone or DHEA is a prohormone made in the human body and secreted by the adrenal gland. DHEA is a precursor to male and female sex hormones (androgens and estrogens). When provided in supplement form, it can come in synthetic form or can be made from a substance called diosgenin from wild yam or soybean – a GM crop. Some companies use pig’s adrenal gland extracts as a source. (S) (P)

• Diglyceryl monooleate is an emulsifier (like lecithin) or stabilizer in food and supplement production. These fatty acids can be made from a mixture from vegetal oils (cottonseed oil, soybean oil – both GM crops). (F) (S) (P)

• DMAE or Dimethylaminoethanol or Dimethyl Amino Ethanol (also known as deaner, deanol, dimethylaminoethanol, Deanol Aceglumate, Deanol Acetamidobenzoate, Deanol Benzilate, Deanol Bisorcate, Deanol Cyclohexylpropionate, Deanol Hemisuccinate, Deanol Pidolate, Deanol Tartrate, Dimethylaminoethanol, Dimethylaminoethanol Bitartrate, Dimethylethanolamine, and DMAE BitartrateI). It is an anti-wrinkle and anti-aging ingredient that helps firm, tone and improve skin's elasticity. It can be derived from choline from corn or soy lecithin. (C)

• Emulsifying wax is a cosmetic emulsifying ingredient used primarily in the manufacturing of creams, lotions, and other beauty products. The wax itself is made of either petroleum or combination of vegetable ingredients (cetearyl alcohol, PEG-150 Stearate, Polysorbate 60, and Steareth-20 from soy – a GM crop), enhanced with a chemical detergent (most likely PEG - polyethylene glycol – a known carcinogen). These vegetable ingredients can be extracted from carnauba bean or soybeans. Ask for source. (C)

• Emulsifying wax NF is slightly different than emulsifying wax. It is a waxy solid made from Cetostearyl Alcohol (from soybean – a GM crop) containing a polyoxyethylene, an emulsifier made of a fatty acid ester of sorbitan – a derivative of sorbitol. See sorbitol. (C)

• Emulsifier E472e. Also known as Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids. Fatty acid esters are commonly used in junk foods to keep them from getting stale. Often derived from GM soybean oil.

• Emulsifier E481: Emulsifier and stabilizer. Also known as Sodium stearoyl-2-lactylate. Vegetarians beware – it can be of animal origin. Also functions as a plasticizer, surfactant and is just as likely to be found in face cream and body lotions as in bread and other bakery products. Since animals can be fed GM corn, soy or cottonseed feed, ask for source. (F) (C)

• Emulsifying wax is a cosmetic emulsifying ingredient used primarily in the manufacturing of creams, lotions, and other beauty products. The wax itself is made of either petroleum or combination of vegetable ingredients (cetearyl alcohol, PEG-150 Stearate, Polysorbate 60, and Steareth-20 from soy – a GM crop), enhanced with a chemical detergent (most likely PEG - polyethylene glycol – a known carcinogen). These vegetable ingredients can be extracted from carnauba bean or soybeans. Ask for source. (C)

• Emulsifying wax NF is slightly different than emulsifying wax. It is a waxy solid made from Cetostearyl Alcohol (from soybean – a GM crop) containing a polyoxyethylene, an emulsifier made of a fatty acid ester of sorbitan – a derivative of sorbitol. See sorbitol. (C)

• Enzymes: Commercial enzymes are grown on a glucose slurry from corn or sugar beet, or protein or fat substrates. The microorganisms feed on nutrients derived from e.g. maize (corn), soybeans, potatoes or sugars. But the right nutrients for the microorganisms depend on the enzyme which is to be produced. Today more than 90% of enzymes are made from GMOs. Enzymes are very powerful, and they must typically be diluted and standardized to a uniform usable strength. A common diluent is lactose, so one must be careful that papain and bromelain, for example, may be considered a dairy product for this reason. See dairy and corn. (F) (S) (P) (C) (I)

• Fatty acid complex can be a blend or contain phosphatidyl choline (PC) (from soybean lecithin), stearic acid (SA) (from corn or soybean), palmitic acid (PA) (from palm), decanoic acid (DA) (from coconut or palm) and decylamine (DE). Since corn and soybean are suspected GM crop, ask for source. (C)

• Galactooligosaccharides (GOS), which occur naturally, consist of short chains of galactose molecules. GOS is naturally found in soybeans (GM crop) and can be synthesized from lactose (milk sugar from cows fed GM crops). (S) (P)

• Glycerides, Monoglycerides and Diacetyl Diglycerides: Glycerides, or acylglycerols, are a chemical compound of glycerol and fatty acids. Glycerides are formed as monoglycerides, diglycerides or triglycerides. Monoglycerides and diglycerides are used as food additives to help certain ingredients blend better. Various fatty acid compounds including mono- and diglycerides (E471) can come from soy – a potential GM crop or almonds. (F) (S) (P) (C)

• Glycerol (E 422) and Glycerol monooleate is a simple polyol compound. It’s a colorless, odorless, viscous liquid that is widely used in pharmaceutical formulations. Glycerol is sweet-tasting and of low toxicity. Glycerol is a carbohydrate that can be made in the body from glucose and obtained through the diet as a food additive. It also exists naturally in triglycerides (TGs) and phospholipids (PLs). Glycerol has applications in food manufacturing as a sweetener, thickener, solvent and preservative. If non-synthetic, glycerol could come from corn or soy triglycerides. For human consumption, glycerol is classified by the U.S. FDA among the sugar alcohols as a caloric macronutrient. (F) (S) (P) (C)

Synonym(s): 1,2,3-Propanetriol, Monoacetate; Acetyl Monoglyceride; Glycerin Monoacetate; 1-Monoacetin; Acetin; Glycerol, 1-Acetate; alpha-Monoacetin; Glycerol Monoacetate; glycerol alpha-monoacetate; glycerol monoacetate; Glyceryl Acetate; Glyceryl Monoacetate; Monoacetyl Glycerine.

• Glyceryl, Glyceryl Stearate, Glyceryl Monostearate, Glyceryl Isostearate or Glyceryl Caprylate. Glyceryl Stearate and Glyceryl Stearate SE are esterification products of glycerin (see glycerin) and stearic acid (see stearate - a vegetable fatty acid). They can be made from palm kernel oil or soy and corn oil, 2 GM crops. (F) (S) (P) (C)

• Glycerophosphocholine (from soy lecithin): It’s the choline ester of glycerophosphoric acid. By extension, its fatty acid derivatives, the phosphatidylcholines from soy lecithin. (F) (S) (P) (C)

• Glycol stearate or distearate. This chemical compound is used as an emollient in cosmetic products, and is a combination of ethylene glycol (colorless chemical possibly coming from corn) and stearic acid (a common fatty acid from soy or canola). This chemical may be derived either from animal sources (cow or hog-derived) or vegetable sources, such as soybean oil and canola oil. It can also be produced synthetically through processing stearic acid. (F) (S) (C)

Similar ingredients: Glycol Stearate SE, and Glycol Distearate. See Glycol.

• Hydrolyzed vegetable protein. Another name for hydrolyzed corn, soy or wheat protein. (F)

• Inositol is a carbohydrate found naturally in many fiber-rich foods (such as beans, brown rice, corn, sesame seeds, and wheat bran), inositol hexaphosphate is one of the most widely used forms of inositol. Inositol as it occurs in certain plant-derived substances such as lecithins, however, is well-absorbed and relatively bioavailable. Inositol can be extracted from the phytic acid naturally present in waste corn which is a potential GM crop. Beans like soybean (potential GM crop) and grains, as seeds contain large amounts of inositol as phytate. (F) (S)

• Inversol is a water soluble, complex ester based, lubricity additive designed for synthetic, water dilutable metalworking fluids. It can be made from soy, a GM crop. (C) (I)

• Isoflavones comprise a class of organic compounds, often naturally occurring, related to the isoflavonoids family. Isoflavones are produced almost exclusively from the members of the Fabaceae (i.e., Leguminosae, or bean) family, mostly soybean, a GM crop. Soybeans are the most common source of isoflavones in human food; the major isoflavones in soybean are genistein and daidzein. Other dietary sources of isoflavones include chick pea (biochanin A), alfalfa (formononetin), a potential GM crop, and peanut (genistein). (F) (S)

• Isomalto-oligosaccharides or IMO is created for the food industry from a starch processed from different cereal crops like, wheat, barley, corn, pulses (peas, soybeans, lentils) oats, tapioca, rice, potato and other starch sources. (F)

• Lecithin can be extracted from corn, soy, sunflower or egg yolks, often used as a food additive. Soy bean is a potential GM crop. Also, eggs can come from chicken fed corn, soy or cottonseed feed, all GM crops. (F) (S) (P) (C)

• Lecithin liposome. A liposome is a microscopic vesicle (bubble) made out of the similar material (phospholipids) as a cell membrane. Liposomes can be filled with drugs for medicines or vitamin E and A, Gingko biloba, grapeseed and green tea in cosmetics. They can be made of lecithin from egg, sunflower or soy – a GM crop. (F) (S) (P) (C)

• Leucine (E641) is an essential amino acid. As a food additive, leucine is used as flavor enhancer in form of sodium and potassium salts as well as for diets. Leucine is found in the lean meats, fish, poultry and dairy. It can also come from vegetable sources such as peanuts and soybeans. It is used as an additive in feed, especially for chickens. Leucine can be produced with help of genetically modified microorganisms. (F) (I)

• Lignans are a group of chemical compounds found in plants. They are one of the major classes of phytoestrogens, plant-based estrogen-like chemicals and also act as antioxidants. They highest amounts of lignans come from flax seeds and sesame seeds. Other sources include cereals like rye, wheat, oat and barley, soybeans, cruciferous vegetables such as broccoli and cabbage, and some fruits, particularly apricots and strawberries. Ask for source. (F) (S)

• Linoleic and linolenic acids are typically extracted from commodity soybean oil. They are composed of five fatty acids: palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3). (F) (S)

• Lipase - Used to enhance buttery flavors in oils by degrading some of the lipids. Lipases are generally animal sourced, but can also be sourced microbially. If it comes from animals, they might be fed GM alfalfa, corn, soy and cottonseed feed. It could also be extracted from the scutella of corn, a GM crop.

• Lysine is the natural form of an essential amino acid that must be obtained from the diet because it can't be produced by our body. Good natural food sources of lysine are high-protein foods such as eggs, meat (specifically red meat such as beef, game meat as well as lamb, pork, chicken and turkey); fish (cod, sardines, bluefish, burbot, mahi-mahi, grouper, haddock, ling, mackerel, perch, pike, pollock, pout, roughy, salmon, sunfish, trout, tuna, turbot, yellowtail, etc.); beans (adzuki, soybean, kidney, navy, chickpea and lentils); grains (amaranth, quinoa); seeds (pumpkin); sprouts (soybean); peas, and cheese (Parmesan). But read L-lysine below. (F)

• L-lysine is the industrial version produced for supplementation. It is created by extracting it from soybean or by using bacteria, corynebacterium glutamicum, cultivated on a growth medium made of glucose from corn starch hydrolysis or fructose from corn and sucrose from sugar beets as present in molasses. Soybean, corn and sugar beets are suspected GM crops. (F) (S) (P)

• Magnesium stearate or vegetable magnesium stearate (see stearate), also called octodecanoic acid, or magnesium salt, is a white powder which becomes solid at room temperature. It used to be made from bovine source but because of the recent increase in the threat of bovine diseases such as mad cow disease, foot and mouth disease and others, many magnesium stearate manufacturers are switching over from an animal-based ingredient to a vegetable derived version. In its current form, it most likely is a combination of stearic acid and the mineral magnesium. It is commonly used as a flow agent to prevent sticking in the production of medical or supplement tablets, capsules and powders. This form of stearate is commonly sourced from hydrogenated oils such as corn, cottonseed or soybean oil – all suspected GM crops. (S) (P)

• Mono and diglycerides can come from GM soybeans, used as emulsifying agents in sweets, baking goods or ice-cream. (F) (S) (P)

• Myristyl alcohol or 1-Tetradecanol, can be produced by the reduction of myristic acid or fatty acid esters from assorted sources (animal and vegetal) with reagents such as lithium aluminum hydride or sodium. Animal source can be sperm oil from whales or beef tallow. Vegetable sources can be jojoba, rapeseed (canola), mustard seed, coconut or palm kernel oil, as well as soy and corn oils. Fatty alcohols are also be prepared from petrochemical sources. Ask for source. (F) (D) (C) (I)

Fatty alcohols are mainly used in the production of detergents and surfactants. They are also components of foods, cosmetics cold creams for its emulsifying and emollient properties, and as industrial solvents. Due to their amphipathic nature, fatty alcohols behave as nonionic surfactants for detergents.

Also known as 1-Hydroxytetradecane; Tetradecanol; 1-Tetradecanol; Tetradecyl Alcohol; Dytol R-52; Lanette Wax Ks; Loxanol V; Myristic Alcohol; Myristyl Alcohol (Mixed Isomers) ; N-Tetradecanol-1; N-Tetradecyl Alcohol.

• Natto or nattokinase: Nattō is made from fermented soybeans and has been eaten in Japan for many years. Nattō is produced by fermentation by adding the bacterium Bacillus natto to boiled soybeans. Nattokinase is produced by the bacterium acting on the soybeans, a GM crop. (F)

• Natural flavors can come from processed proteins from GM corn (like maltodextrin, a sweetener) or soybeans, 2 GM crops. By the way, MSG is considered to be a natural flavoring agent by the FDA. See MSG above.

The exact definition of natural flavorings & flavors from Title 21, Section 101, part 22 of the Code of Federal Regulations is as follows: "The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."

For the record, castoreum, a common ingredient in “natural flavors” which is the castor glands’ secretion they use to mark their territory. I’m not sure I would want that kind of “flavoring” in my food. It can be used in foods and beverages as part of a substitute vanilla flavor, or less commonly used as a part of a raspberry or strawberry flavoring. In other words, natural flavors can be pretty much anything approved for use in food.

• Oleic acid is a fatty acid that occurs naturally in various vegetable fats and oils. Triglycerides of oleic acid compose 61% of canola oil – a potential GM crop. Oleic acid can also come from GM soybean (Glycine max) containing higher levels of oleic acid. Commodity soybean oil is composed of five fatty acids: palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3). (F) (S)

The biosynthesis of oleic acid involves the action of the enzyme stearoyl-CoA 9-desaturase acting on stearoyl-CoA. In effect, stearic acid is dehydrogenated to give the monounsaturated derivative oleic acid. Small amounts of oleic acid are used as an excipient in pharmaceuticals and supplementation. Oleic acid is used as an emulsifying or solubilizing agent in aerosol products. (F) (S) (P) (C)

• Olus Oil is an emollient to soften and smooth the skin. Olus is a fancy Latin word for oil. It is an expressed oil of vegetable origin consisting primarily of triglycerides of fatty acids. If source is not clearly indicated, it could come from corn, soy or cottonseed oils – all GM crops. (C)

• Omega 3, 6 and 9. If the source is not specified, be cautious. In commercial supplements, they could be extracted from refined canola, corn, cottonseed, or soybean oils – all suspected GM crops. Adding to that fact is that English researchers hope to produce the world’s first sustainable plant source of omega-3 fatty acids this year. This gene, normally found in oily fish, will be added by “cutting and pasting” taken from marine algae into camelina, a member of the mustard family and a relative of canola plants. (F) (S) (C)

• Ornithine or L-Ornithine is a non-protein, non-essential amino acid. Is essential for making urea, which removes nitrogen and ammonia from the body and eliminates toxins and is easily found in common foods like fish, meat, nuts and beans. When produced industrially for supplementation, l-ornithine is extracted from soybean or using a bacteria, Corynebacterium glutamicum, cultivated on a growth medium made of glucose from corn starch hydrolysis or fructose from corn and sucrose from sugar beets as present in molasses. Other names: Chlorhydrate d’Ornithine, L-Ornithine, L-Ornithine HCl, L-Ornithine Hydrochloride, L-5-aminorvaline, L-2,5-diaminovaleric acid, Ornithine HCl, Ornitina. (F) (S)

• Pancreatic enzymes: Coming from animal source (cows and pigs) most likely fed with GM corn, soy or cottonseed feed. (S) (P)

• Palmitic acid: Commodity soybean oil is composed of five fatty acids: palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3). Soybean is a potential GM crop. (F) (S)

• PEG-16 and 100 soy sterol. Plant sterols, or phytosterols are plant-based cholesterol. In this case, since they can come from soybean, a GM crop, caution. (F) (S)

• PEG 400 dioleate is a polishing and shining agent. It comes from oleic acid that could come from canola, coconut, corn, cottonseed, olive palm or soybean oils. Ask for source. (C)

• Pepsin is a proteolytic enzyme generated by the gastric juice of mammals, humans, birds, reptiles, and fish. It helps break down proteins. It is formed from a precursor, pepsinogen, which is found in the stomach mucosa. Pepsin is prepared commercially from the glandular layer of fresh hog stomachs (see ovine) fed GM crops (canola, corn, cottonseed or soybean). Pepsin is used for a variety of food manufacturing production; to modify soy protein and gelatin, thereby providing whipping qualities; to modify vegetable proteins for use in nondairy snack items; to make precooked cereals into instant hot cereals; and to prepare animal and vegetable protein hydrolysates for use in flavoring foods and beverages. (F)

• Phenylalanine. There are three forms: the L, D and DL forms.  L- Phenylalanine is an essential amino acid typically found in proteins such as beef, dairy products, eggs, fish, poultry, pork, nuts and seeds, and GM soy products (like soy protein isolate, soybean flour, tofu and many more). Since the majority of commercial animals are fed GM alfalfa, canola, corn, cotton, and soybean feed, make sure the source is GMO-clean. (F) (S) (P)

• Phosphatidic acid is a glycerophospholipids and a component of soy lecithin – a GM crop. (C)

• Phosphatidylcholines (PC) are a class of phospholipids that incorporate choline as a headgroup. They are a major component of biological membranes and can be easily obtained from a variety of readily available sources such as egg yolk or soybeans – a suspected GM crop – from which they are mechanically extracted or chemically extracted using hexane.

• Phosphatidylserine is a phospholipid that used to be distilled from bovine brain cells but because of concerns about mad cow disease, it has been discontinued. Instead, commercially available products are now made from cabbage or soybeans (a suspected GM crop). Although the fatty acids attached to the serine in the plant-based products have a similar, but not identical, chemical structure, it does not have the risk of infection. (C)

Also known as BC-PS, Bovine Cortex Phosphatidylserine, Bovine Phosphatidylserine, Fosfatidilserina, LECI-PS, Lecithin Phosphatidylserine, Phosphatidylsérine, Phosphatidylsérine Bovine, Phosphatidylsérine de Soya, Phosphatidyl Serine, PS, PtdSer, Soy-PS, and Soy Phosphatidylserine.

• Phosphatidylethanolamine or Phosphatidyl Ethanolamine is a component of soy lecithin – a suspected GM crop. (C)

• Phosphatidylinositol or Phosphatidyl Inositol is a component of soy lecithin – a suspected GM crop.

• Phytic acid is found within the hulls of nuts, legumes like soy, seeds, and grains. Soy bean and soybean products are food sources of phytic acid, a known GM crops.

• Plant sterols/stanols (or phytosterols): Plant sterols and stanols are extracted from the deodorizer distillates of vegetable oil refining and from tall oil, a by-product of paper pulping industry. Major refined vegetable oil sources of plant sterols include GM soybean oil, GM corn oil, sunflower oil, rapeseed oil (canola, a GM crop) and wheat germ oils. (F) (S) (C)

• Pork or porcine gland or organ extracts: Swine have a digestive system similar to humans and different from ruminants such as cattle and sheep, which can eat forages or grasses. Pigs are fed a diet that is primarily ground corn to supply heat and energy and soybean meal to provide protein. Vitamins and minerals are also added in their feed. Both crops are GM crops. (F) (S)

• Potassium sorbate (E202): Potassium Sorbate is the potassium salt of sorbic acid, a naturally occurring organic acid that has been used extensively as a fungistatic agent for foods. Today most potassium sorbate is made synthetically from corn and sometimes soybean – 2 GM crops. See Sorbic acid. (F) (C)

• Probiotics: Probiotics come in various types and names. The most common are: Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus reuteri, Saccharomyces boulardii, Lactobacillus reuteri , Lactobacillus plantarum , Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus bifidus, etc.  Typically, lactic acid is added to a nutrient-rich dairy culture, allowed to grow then extracted from the growth medium and usually freeze-dried before being packaged. Dairy could come from cows fed alfalfa, canola, corn, soy or cottonseed feed, all suspected GM crops. In many cases, probiotics are packed with maltodextrin (from GM corn) as a filler or flow agent. Most capsules are made of vegetable cellulose (see cellulose for details) from GM sources. (F) (S) (P)

• Propylene mono and di-esters or propylene glycol esters of fatty acids (E477) is a combination of propanediol and fats that can come from animal fat or vegetable fats such as corn or soybean. This additive is used as an emulsifier and stabilizer in confectionary, soft drinks, sparkling drinks, cake icings, ice cream and frozen desserts as well as processed meat. (F)

• Protein isolate is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. They are then processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties. (F)

• Qsorb ® ingredients: Purified Water, Ubiquinone (CoQ10), Medium Chain Triglycerides, Non-GMO Soy Lecithin, Polysorbate 80, Citric Acid, Potassium Sorbate, Alpha Tocopherol from GM corn or soybean. See each one separately. (F) (S)

• Sodium Isostearoyl Lactylate. Lactylates are organic compounds that are FDA approved for use as food additives and cosmetic ingredients (i.e. lactylates are food grade emulsifiers). Current manufacturing practices were patented in January 1956 and combine fatty acids (e.g. naturally derived stearic acid) and lactic acid at elevated temperatures. For CSL and SSL, the stearic acid component is typically produced from vegetable oils such as soybean oil or palm oil. Lactic acid is primarily produced by lactic acid fermentation of sugar with lactic acid bacteria (similar to the bacteria used to produce yogurt). The sugar can be sucrose, fructose, or glucose obtained from corn, sugar beet or sugar cane. Since soy, corn and beet are potential GM crops, ask for non-GMO certification. (F) (C)

• Sodium Stearoyl Lactylate (SSL) or sodium stearoyl lactate: SSL is a food additive made from bio renewable feedstock like soybean. Vegetarians or vegan, please be aware that it can also be derived from cow or hog or milk. It is manufactured by the esterification of stearic acid (see stearic acid) with lactic acid (see lactic acid) and partially neutralized with either food-grade soda ash (sodium carbonate) or caustic soda (concentrated sodium hydroxide).

Sodium stearoyl lactylate is an emulsifier and a dough strengthener in baked goods like breads, buns, tortillas and wraps, as well as candies and confections, cereals, desserts, fillings, icings, instant rice, pancakes, pasta, puddings, toppings, waffles. It can also be found in powdered beverage mixes and creamers, chewing gums, cream liqueurs, dehydrated potatoes, dietetic foods, dips, gravies and sauces, sliced and diced canned meats, and pet food. Note: Replacing the lactic acid with fumaric acid gives us sodium stearoyl fumarate, a compound with same uses as the two above. (F) (C)

• Sorbic acid (E200): Sorbic acid, or potassium sorbate (synthetic) or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It is unsaturated fatty acid. It is an antimicrobial agent used as preservative in food and drinks to prevent the growth of mold, yeast, and fungi. It can be manufactured from corn and soy – 2 GM crops. (F) (C)

• Soy germ extract is used to extract isoflavones in soybeans. It can be used in supplements as an antioxidant. It is also used in skin products to make lips look plumper for example. (S) (C)

• Soy isoflavones are phytoestrogens (plant-derived estrogen) extracted from soy – a suspected GM crop. In soybeans, isoflavones are present as glycosides. Soy isoflavone glycosides are called genistin, daidzin, and glycitin. (F) (S) (C)

• Soybean oil. Besides being used as cooking oil in the food industry, cosmetic companies also add soybean oil in various forms to their skin-care products to make skin smoother. The oil of the soybean can be extracted using two different methods: In small quantities, soybeans can be pressed into oil. It is not used for large quantities because it is slow, time consuming and gives lower yields. The fiber is then used to feed cattle. In industrial processing facilities, the beans are cleaned, cracked and dehulled. They are then adjusted for moisture content, heated to between 60 and 88 ºC (140–190 °F), rolled into flakes, then extracted with a toxic solvent called hexane a component of gasoline. The oil is then refined, blended for different applications, and sometimes hydrogenated. For more details, see: http://www.soya.be/soybean-oil-production.php.

• Stearic acid (E570) or vegetable stearic acid is a saturated fatty acid. It is an emulsifier, thickener, and stabilizer. It occurs in many animal and vegetable fats and oils. Stearic acid is prepared by treating these fats and oils with water at a high pressure and temperature (above 200 °C), leading to the hydrolysis of triglycerides. The resulting mixture is then distilled. Stearic acid is used to produce dietary supplements. Commodity soybean oil is composed of five fatty acids: palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3). It can be found in butter flavoring, vanilla flavoring, chewing gum and candy, and fruit waxes. It is also used as coating for medicine and supplements tablets to ease unmolding. It can be made from soybean, corn, cottonseed, coconut oil, the fat of cows (see bovine), pigs (see porcine) and sheep. Since alfalfa, corn, cottonseed, soybean oil and bovine/porcine fats are questionable, ask for certification. (F) (S) (P) (C)

• Stearate is the anion form of stearic acid (see stearic acid). It is a saturated fat that can come from animal or plant sources. If from plant sources, it can come from corn, cottonseed, and soybean sources. If it comes from animal source (beef tallow), it might come from cows fed with GE corn, alfalfa or soybean as well as GE growth hormones and thus be suspect. See bovine paragraph for GMO questions.

• Stearin(e) is a colorless, odorless, tasteless ester of glycerol and stearic acid, C3H5(C18H35O2)3, found in most animal and vegetable fats and used in the manufacture of soaps, candles, and adhesives and for textile sizing. Also called tristearin. It can be made from palm or soybean oil - a GM crop. (C) (I)

• Stearoyl is an enzyme extracted from stearic acid, a fatty acid that can come from cotton, corn or soy. (F) (S)

• Stearyl Alcohol is a fatty alcohol made from stearic acid and cetyl alcohol. It is an emulsifier, emollient, foam booster, stabilizer, and thickener in beauty products. It can be produced from sperm whale oil (rare and expensive) or from vegetable sources, typically coconut or sometimes corn or soybean oil – both GMO crops. (C)

Similar ingredients: Isostearyl Isononanoate, Stearamine Oxide, Stearyl Acetate, Stearyl Caprylate, Stearyl Citrate, Stearyldimethyl Amine, Stearyl Glycyrrhetinate, Stearyl Heptanoate, Stearyl Octanoate, Stearyl Stearate.

• Tamari: See soy sauce or Shoyu. (F)

• Tempeh: A fermented form of soy beans – a potential GM crop.

• Teriyaki marinades: See soy sauce or Shoyu.

• Textured vegetable protein: Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. TVP is usually made from high (50%) soy protein soy flour or concentrate, but can also be made from cotton seeds (a potential GM crop), wheat, and oats. (F)

• Threonine is an amino acid obtained from the hydrolysis of corn or soy protein – GM crops. The production of threonine with help of genetically modified microorganisms is spread worldwide. It is produced by fermentation technology using genetically modified strains of Escherichia coli. (F) (S)

• Tocopherols are the lower quality forms of vitamin E. As a food additive, they are tocopherol (E306), alpha-tocopherol (E307), gamma-tocopherol (E308) and delta-tocopherols (E309). They can be found naturally in sunflower, peanut, sesame, olive and walnut oils. Commercially, they are extracted from cheaper oils such as canola, corn, cottonseed and soybean – all GM crops. Although they are all approved in the USA, EU and Australia and New Zealand for use as antioxidants in food and vitamins, since they are typically coming from GM crops, caution. Ask for food source. (S) (C)

• Tocopheryl Acetate is a fat-soluble vitamin that can be isolated from vegetable oils (canola, corn, cottonseed and soy – all GM crops). It is also found in dairy products, meat, eggs, cereals, nuts, and leafy green and yellow vegetables. (S) (C)

• Triglyceride or triacylglycerol, or triacylglyceride is an ester derived from glycerol and three fatty acids. Triglycerides are the main constituents of vegetable oil (typically more unsaturated), most likely canola (rapeseed or linseed) oil, corn oil, soybean oil or cottonseed oil – all potential GM crops. (F) (S) (C)

• Tyrosine is a non-essential amino acid. The word "tyrosine" is from the Greek tyri, meaning cheese, as it was first discovered in 1846 by German chemist Justus von Liebig in the protein casein from cheese. Tyrosine, which can also be synthesized in the body from phenylalanine, is found in many high-protein food products such as dairy products like milk, cheese, yogurt, cottage cheese, and soy products. See dairy and soy for potential GMO dangers.

• Vegetable anything that's not specific* can come from canola, cottonseed, corn or soy origins. (F) (S) (P) (C)

• Vegetable-based fatty acids, when not specified, could come from canola, corn, cottonseed or soybean – al GM crops. (F) (S) (C)

• Vegetable fats and oils. The vast majority of commercial oils used in restaurants, fast food establishments and sold at your local grocery store are from canola, corn, cottonseed and soy. Soybean oil by itself comprises about 80% of commercial oils. A large percentage of these crops come genetically engineered (see details above) and are usually blended into “regular” oils. Unless they are specifically labeled “USDA Certified Organic” or “non-GMO Verified, be cautious and ask for source. For cooking, you can look for untainted oils or fats such as butter (make sure is does not contain bovine growth hormones), olive, coconut, safflower, sunflower, and peanut oils; for cold applications, use flaxseed, walnut, hazelnut, and macadamia oils. (F) (S) (P) (C)

• Vegetable lubricants: They can be any of the following: Stearic acid or stearates, magnesium stearate, calcium stearate, ascorbyl palmitate, fractionated vegetable oil, hydrogenated vegetable oil, castor oil, etc. These are primarily triglyceride esters that can be derived from plants as well as animals. Other common vegetable-based lubricants are high oleic canola oil (GM crop), castor oil, palm oil, soybean oil (GM), sunflower seed oil and Tall oil from tree processing sources. Other deceptive names such as Pharmaceutical Glaze, Confectioners Glaze or Natural Glaze are names for shellac. Natural Vegetable Coating, Natural Protein Coating, Vegetable Coating, and Maize Protein are names for Zein which is corn protein – a GM crop. (F) (S) (P) (C)

• Vegetable stearate can come from coconut oil, cocoa butter, palm oil, corn, cottonseed or soybean oils. They are high in stearic acid. These can also be used to make vegetable magnesium stearate. Ask for source. (F) (S) (P) (C)

• Vitamin E exists in eight different forms, four tocotrienols (alpha, beta, gamma and delta) and four tocopherols (alpha, beta, gamma and delta). Vitamin E is widely utilized in the supplements and cosmetic industry as an ingredient in the manufacture of soaps, creams, make-up and hair care products. (F) (S) (C)

Tocotrienols are the natural form of vitamin E. Their three main commercial sources are rice bran, palm and annatto. In its natural form, it can be also be found in grains like barley, corn (a GM crop), oat, rye, wheat bran and wheat germ; they can also be found in vegetables like broccoli, cauliflowers, carrots, and olives; in fruits like apricots, avocado, black currants, blueberries, grapes and its seeds; nuts like almonds, cashews, coconut, macadamia, and pistachio; and even certain meats (lard) and eggs. (F) (S) (C)

Tocopherols are the lower quality forms of vitamin E. As a food additive, they are tocopherol (E306), alpha-tocopherol (E307), gamma-tocopherol (E308) and delta-tocopherols (E309). They can be found naturally in sunflower, peanut, sesame, olive and walnut oils. Commercially, they are extracted from cheaper oils such as canola, corn, and soybean – all GM crops. Although they are all approved in the USA, EU and Australia and New Zealand for use as antioxidants in food and vitamins, since they are typically coming from GM crops, caution. Ask for food source. (F) (S) (C)

Both members of the vitamin E family act as antioxidants. However, the natural vitamin E is a more powerful antioxidant due to its unique molecular structure. Unfortunately, since the synthetic version is cheaper to produce, it is most likely that, if you do not pay attention, you will use the tocopherols extracted from GM crops. If you are looking for the real thing and the non-GMO version, look for the tocotrienol form of vitamin E. (F) (S) (C)

Mixed Tocopherols are a concentrated form of both forms of tocopherols derived from the same GM crops. Mixed tocopherols in the US are less fractionated "natural mixed tocopherols" and high d-gamma-tocopherol fraction supplements. These can still come from GM crops. (F) (S) (C)

Finally, you have the synthetic vitamin E, commonly referred to as dl-alpha-tocopherol, the cheapest form of vitamin E, most commonly sold supplement form usually as the acetate ester. Synthetic forms of the nutrient have "dl" or "all-rac" in front of the name, like "dl-alpha-tocopherol". This synthetic form of vitamin E is derived from petroleum products. Synthetic vitamin E is most commonly used in tablets and multiple vitamins. Only about 25% of synthetic vitamin E is used by our body. The present largest manufacturers of this type are DSM and BASF. Since it is synthetic and not coming from a natural source, one could say it is GMO-free, but I would still avoid it. (F) (S) (C)

• Vitamin E acetate or Tocopheryl acetate, is the acetic acid ester form of tocopherol isolated from vegetable oils (usually canola, corn and soybean – all GM crops). Because it contains antioxidants that do not oxidize as fast as tocopherol, it is a common vitamin supplement used in dermatological products such as skin cream, lipstick, eye shadow, blushers, face powders and foundations, moisturizers, skin care products, bath soaps and detergents, hair conditioners, and many other products. (C)

• Vitamin K (Phylloquinone; K1; Menaquinone; K2; Menadione; K3). As usual with vitamins, there are natural vitamin K from food and vitamin K coming out of a lab. Natural vitamin K1 (Phylloquinone) comes from eating green leafy vegetables, such as kale, spinach, turnip greens, collards, Swiss chard, mustard greens, parsley, romaine, and green leaf lettuce; vegetables such as Brussels sprouts, broccoli, cauliflower, and cabbage; fish, liver, meat, eggs, and in some cereals in smaller amounts. Vitamin K2 (Menaquinone) is produced by our own gut friendly bacteria.

On the other hand, vitamin K3 (Menadione) is chemically synthesized  from the fermentation of soybean protein isolate and corn starch – both GM crops, in the presence of Gram-positive bacterium Bacillus subtilis natto. So make sure to ask for the source. Better yet, get it from fresh food. (S)

• Vitamins. Most commercial vitamins are genetically engineered in a lab from corn, soy of sugar beet. (F) (S)

• Yeast extract (or Autolyzed or hydrolyzed yeast), is similar in form as MSG (monosodium glutamate) from soybean – a GM crop. See MSG. Yeast extract contains an amount of naturally occurring glutamic acid or monosodium glutamate. This is produced from an acid-base fermentation cycle, and is only found in some yeasts, typically ones bred for use in baking. Many food producers have replaced monosodium glutamate with yeast extract, which is cheaper, requires no E-number labeling, and allows food producers to claim their product is 'all natural' or 'with natural flavorings'. Canned and frozen soups contain yeast extracts to enhance their taste and highlight the flavor of meaty or cheesy ingredients. (F)