Geraniol - This additive is naturally found in apples, bay leaves, grapefruit, and tea. It is an oily substance, whose aroma would remind you of roses. Beverages, baked goods, candies, ice creams, and chewing gums are just some of the things that are flavored by this additive. It has also been used to scent perfumes. The FDA considers this substance safe when used within FDA limits.

 Gluconic Acid - This additive is derived from fermented dextrose and has no known toxicity. It is a water- soluble acidulant, antioxidant, and clarifier used in wines, syrups, and soft drinks. It acts as a leavener in cakes and boxed bread mixes, and an acid ingredient in powdered drink and dessert mixes.

 Glucono-Delta-Lactone - This is the sweet, white acid salt that is mixed with water to make Gluconic acid. Its main uses are to acidify dry dessert mixes and to fix the color of different cured meats. Another of those that are considered safe as long as you stay within FDA limits.

 Glycerin, Glycerol - This is a liquid that is formed when fat molecules split, forming free fatty acids and glycerin. It is about 1/2 as sweet as sugar and is used primarily to keep baked goods, jelly beans, marshmallows, and tobacco moist. It has also been used to make cheese plasticier as well as chewing gums; hot fudge sauces, gelatin desserts, and processed meats. When used in accordance with FDA standards, this substance is considered safe.

 Guar Gum - This additive comes from the seeds of a plant in East India. It is dried and then ground into powder. Its ability to thicken other substances is about 8 times that of cornstarch. It has been used to stabilize frozen fruits and fruit drinks and to bind things such as dressings and carbonated beverages to meats and bakery items. It has been used in pill as an anti-disintegration agent, and also in toothpastes, laxatives, and cosmetics. Also considered safe within FDA limits.

 Gum Arabic - This substance comes from the acacia tree, is water soluble, and performs many functions for those who process food. Candies are prevented from crystallizing, the flavor of soft drinks is enhanced, ice creams are smoother, and it even helps to stabilize the foam in ales and beers. Another note; Gum Arabic is also a mainstay in many hair sprays and setting lotions. This one is also recognized as safe.

 Gum Ghatti, Ghatti Gum - Gum Ghatti comes from an East Indian plant. The stems of this plant contain a liquid that is used extensively as an emulsifier. You'll find this substance in salad dressings and syrups that have bee "butterized". Within FDA limits it is considered safe.

 Gum Guaiac - An important vegetable gum used in the food industry. It is taken from the resin of a West Indian wood and is used as a preservative and antioxidant to keep fats and oils from going rancid. Safe within the FDA guidelines.

 Gum Karaya - This is the dried sap of a tree in East India. It is used in cosmetics, pharmaceuticals, and processed foods. This gum swells when mixed with water or alcohol and forms a gel that is soft and stable. Frozen food manufacturers use it to prevent frozen sauces and gravies from breaking down. This one is generally recognized as safe.

 Gum Tragacanth - Food manufacturers use this gum to thicken as well as stabilize everything from candies to salad dressings and sherbets. Early day healers used this gum to blend their potions. This one too, is considered safe.

 Hydrogenation - This is the addition of hydrogen atoms to unsaturated bonds of carbon. What this means is that vegetable oils get pumped full of hydrogen in order to stiffen margarine to the consistency of butter, or to make your shortenings fluffy. This process not only saturates the fat; it produces TRANS FATTY ACIDS. These fatty acids are believed to dramatically increase the risk of heart disease. What they do inside the body is to lower the good cholesterol and raise the bad. This process is seen in almost all of your snack foods (candies, chips, cookies, crackers, peanut butter, ice creams), in most of your pre-mixed cake and bread mixes, even in a lot of your so called "healthy" items. It has been said by some that this process is one of the most unhealthy processes we as Americans consume.

 Hydrolyzed Vegetable Protein - This is a flavor enhancer that is derived from wheat and corn gluten and defatted soy flour and cottonseeds. There are two types; light and dark. The light is used mainly for creamy soups and sauces. The dark, mainly for meaty soups and broths. Both types are very high in MSG (monosodium glutamate). The FDA rates this as safe in general