Are Everyday Additives Behind the Surge in Menopause and Autoimmune Struggles?
I’ve been thinking a lot about what we put into our bodies without realizing the long-term impact.
Lately, I’ve gotten curious about mold-based oils and additives—especially after learning how they were introduced in the 1950s and have since replaced traditional fats and preservatives in so much of what we eat.
This isn’t just research for me. It’s personal.
A couple of days ago, I asked for a clear sign from my guides about whether the canola oil I’ve been consuming is part of what’s making me feel unwell. I’d already started wondering if there might be a link, especially after learning that citric acid is no longer derived from citrus but from black mold.
That same day, the Wordle was moldy.
So, I started digging deeper.
Then last night, I had a vivid dream where a feminine presence handed me a nine-headed snake. I took it as a symbol of layered healing and transformation—something deeper than logic, but impossible to ignore.
Whether it was coincidence or not, it pushed me to take my symptoms more seriously. Especially the ones that show up after eating packaged or processed food.
What I’m Seeing On Food Labels
Here’s a closer look at how these ingredients are made and where they show up. You might be surprised how often they’re hiding in foods we eat every day, even ones marketed as healthy.
Canola (rapeseed)
Usually extracted with high heat and hexane solvent, then bleached and deodorized. Prone to oxidation.
Common in: hummus, granola bars, salad dressings
Soybean oil
One of the most common industrial oils. Typically solvent-extracted, refined, and often hydrogenated.
Common in: coffee creamers, packaged snacks, mayo substitutes
Corn oil
Chemically extracted using hexane, then highly refined. High in omega-6 fats that oxidize easily.
Common in: tortilla chips, microwave popcorn, frozen meals
Cottonseed oil
Not originally a food crop and often carries pesticide residue. Refined to remove gossypol, a natural toxin.
Common in: canned chili, bakery muffins, crackers
Safflower oil
Sometimes cold-pressed, but most versions are refined using heat and solvents. High-linoleic types are unstable.
Common in: veggie chips, peanut butter spreads, plant-based frozen entrees
Sunflower oil
Often labeled "high oleic" for shelf life, but still refined and deodorized, which can damage the fats.
Common in: oat milk, roasted nuts, natural snack bars
Citric acid
Now typically made by fermenting corn syrup with black mold (Aspergillus niger), not from citrus fruit. This process can leave behind trace mycotoxins.
Common in: canned tomatoes, deli meats, fizzy drinks
Carrageenan
A seaweed-based thickener found in many plant-based milks and deli meats. Some studies link it to gut inflammation.
Common in: almond milk, vegan cheese, coconut yogurt
What These Additives Can Do
These hidden byproducts and heavily processed oils have been linked to:
- Thyroid suppression
- Estrogen imbalance
- Histamine overload
- Immune confusion and flare-ups
We know oxidized seed oils (PUFAs) and mold-derived additives can burden the liver, disrupt hormones, and drive inflammation.
So I can’t help but ask:
- Could these everyday ingredients be worsening Hashimoto’s, PCOS, endometriosis, or perimenopause symptoms?
- Or is it just a coincidence that our grandmothers and great-grandmothers didn’t seem to suffer like we do?
Want to Dig Deeper?
- Seed oils and chronic illness (Chris Kresser)
- Mold, Mycotoxins and a Dysregulated Immune System: A Combination of Concern?
Looking for Clean-Label Brands?
If you’re trying to avoid seed oils, mold-based additives, or ultra-processed thickeners like carrageenan, here are some resources and brands worth checking out:
- Seed Oil Free Certified has launched a national certification program. Look for verified brands like Every Body Eat, Habiza Hummus, Artisan Tropic snacks, and Serenity Kids.
- NUFS Blog offers a practical swap list with safer alternatives like Chosen Foods avocado oil, MALK Organics, Elmhurst 1925, Siete chips, and Primal Kitchen dressings.
- Zero Acre and Algae Cooking Club both maintain seed-oil-free shopping lists you can reference online or take to the store.
These products often use healthier fats like olive oil, avocado oil, coconut oil, tallow, or butter, and they tend to label those choices clearly.
Where I’m At
I’m not making claims. I’m noticing patterns and choosing to fix how I feel.
When I am removing seed oils, gluten, dairy, and eggs, I’ve felt less fatigued and more energetic. But it is practically impossible to do this, given the prevalence of these ingredients in everything from Hummus to Oat Milk.
What about you?
- What foods or ingredients trigger your symptoms?
- Have you done an elimination diet? What stood out?
- Are there clean-label brands you trust or ingredients you avoid at all costs?
