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The BUBBLE Nice and Naughty List

While we look into each and every ingredient listed within products, below are some of the most common ingredients that are allowed and not allowed on BUBBLE.

NICE LIST

In addition to whole fruits, grains, vinegars, probiotics, nuts and seeds, BUBBLE allows the below into products:

Oils

Canola oil - Vegetable oil extracted from seeds of a canola plant. It’s an oil with one of the lowest saturated fats making it best for lowering cholesterol levels and improving heart health.

Coconut oil - An oil extracted from the meat of a mature coconut. Great for lowering cholesterol.

Extra virgin olive oil - A great source of antioxidants and healthy fats. 

Non-GMO soybean oil - A premium oil that’s a healthier swap for GMO soybean oil that is commonly found in most vegetable oils.

Palm oil - Obtained from the fruit of a palm tree. Must be sustainably and organically sourced and produce palm oil. 

Rice Bran oil - Contains a balanced amount of monounsaturated, polyunsaturated and saturated fats. A heart-friendly oil that may improve cholesterol. 

Sunflower oil - Pressed from the seeds of a sunflower.  

Sugars & Sweeteners

Agave nectar - Derived from the agave plant. This low-glycemic sweetener is high in antioxidants.

Brown rice syrup - Extracted from cooked whole-grain rice, it’s a more natural and common replacement to high fructose corn syrup.

Coconut Sugar or Nectar - Made from coconut palm sap, it contains inulin fiber that helps in lowering its glycemic index.

Date paste, sugar, syrup - Made from granulated dried dates. It is an alternative sweetener that’s high in fiber and antioxidants 

Erythritol - A type of sugar alcohol that occurs naturally in some fruits.

Honey - Produced by bees, it is high in antioxidants and contains antibacterial properties.

Maple sugar, syrup - A pure and unrefined sugar that may be beneficial to heart and health and immune systems.

Monkfruit - A fruit common in Traditional Chinese Medicine containing anti-inflammatory properties. 

Stevia - Made from a sweet tasting plant, the stevia leaf is a non-nutritive sweetener that’s sweeter than table sugar yet lower in calories.

Tapioca syrup - Made from the starch of the cassava root this thick syrup is used as a common replacement to corn syrup.

Vegetable glycerin - Made from plant oils like coconut or palm oil, may benefit skin health and improve hydration.  

Rising Agents

Baking soda - An alkaline substance commonly used in baked goods that causes dough to rise by producing carbon dioxide. 

Baking powder - A mixture of baking soda, cream of tartar, and cornstarch.

Cream of Tartar - An acid and byproduct of wine production.

Natural Preservatives or Thickening Agents

Citric acid - A crystalline acid found in lemons and other citrus.

Pectin - A natural gelatin found in ripened fruits.

Potassium carbonate - Accepted in minimal  quantities, it is extracted from a natural mineral and used commonly as a buffering agent.

Sodium Citrate - Accepted in minimal quantities, it is the sodium salt of citric acid. 

Agar - A commonly used vegetarian substitute for gelatin.

Acacia Gum/Gum Arabic - Accepted in minimal quantities, it is a natural gum made from acacia trees.

                       

NAUGHTY LIST:

Below is a list of food additives and preservatives commonly found in the food system that BUBBLE does not support.  

Artificial or Refined Sugars/Sweeteners

Cane Sugar - Most commonly made by stripping the nutrients and color of the sugarcane plant through a several-step refining process. Over consumption is known to have led to type 2 diabetes, obesity, and cardiovascular diseases.

Beet Sugar - A type of sugar that is derived from the sugar beet plant that is typically used with sugarcane in the production of white sugar (regular table sugar).

Molasses - Thick, brown caramel-like syrup derived from cane sugar.

Sorbitol - Sugar alcohol commonly used as a sugar substitute to sweeten medications, candy, gums, and baked goods and can cause diarrhea and IBS-like symptoms.

Sucralose - The most common zero-calorie artificial sweetener. Can cause rises in blood sugar and can release harmful substances when broken down through heat.

Xylitol - A naturally occurring sugar alcohol that is commonly used as a sugar substitute due its low caloric content. Not able to be metabolized by the human body. When consumed at high levels, it has the potential to cause GI discomfort.

Acesulfame-K - Non-caloric sugar substitute and artificial sweetener that's about 200 times sweeter than sucrose (regular table sugar).

Allulose - Rare, naturally-occurring sweetener, monosaccharide. Large amounts can cause digestive discomfort. 

Aspartame - An artificial, odorless, non-caloric sweetener that is commonly found in diet sodas that is approximately 200 times sweeter than regular table sugar. 

Brown Sugar - Is a combination of white cane sugar incorporated with molasses. It is more acidic pH compared to white sugar, and not nutritionally dense. 

Cane Juice/Evaporated Cane Juice - Liquid extracted from pressing sugarcane.

Cane Spirits - A distilled spirit that is a by-product of sugar production made from fermenting  sugar cane juice and molasses. 

Cane Syrup - Made from the boiled sap of sugarcane, then further refined using calcium phosphate. 

Castor Sugar - Finely milled granulated sugar that is presented in a light powdered form.

Cyclamates - Non-nutritive (synthetic) sweetener that is 30-40 times sweeter than sucrose (regular table sugar).

Dextrose - A simple sugar that is chemically identical to glucose, derived from starches.

Fructose - makes up 50% of common table sugar, fructose cannot be converted to glucose by some which can cause bloating and discomfort. 

Glucose - Similar in chemical makeup to fructose, a simple sugar.

GMO Corn Syrup - Highly processed sweetener originating from genetically modified corn processed into syrup using hydrochloric acid.

High-Fructose Corn Syrup - Similar process to GMO corn syrup above, often found in highly processed foods. 

Lactose - One of three major disaccharides, a white water-soluble solid with a mildly sweet taste. Lactose makes up 2%-8% of milk, and often referred to as ‘milk sugar’.

Mannitol - A type of sugar alcohol used as an artificial sweetener and diuretic. Used often as a candy coating.

Maltose - also known as malt sugar, it is one of the most rapid glucose level affectors. 

Neotame - Artificial sweetener used as a non-caloric artificial sweetener alternative that is 8000 times sweeter than sugar. 

Saccharin - Sweet-tasting synthetic compound used as a substitute for sugar; 300-400 times sweeter than sugar.

Sucrose - A common name for table sugar.

 

Artificial Dyes

[Blue 1, Blue 2, Green 3, Orange B, Citrus Red No. 2, Red 3, Red 40, Yellow 5, Yellow 6] - Most commonly derived from petroleum and contaminated with carcinogens, food dyes have caused allergic reactions in some people, cancer in lab animals, and hyperactivity in children.

 

Flavor Enhancers:

Ethyl Maltol - A widely used flavor enhancer used in sugary drinks, baked goods, confectionery items, and as a preservative in the pharmaceutical industry. Helps boost the original smell of a product to mask other food additives. Excessive consumption can potentially affect kidney function.

Ethyl Acrylate - Most commonly listed as “Artificial Flavor” on ingredient lists,  this organically/artificially derived flavor compound that is found to be used as a flavoring ingredient in baked goods and other confectionery items Used to enhance flavor or mask highly concentrated odors. Also often used as an adhesive or coating. 

Maltol - A synthetic flavor and fragrance enhancer with a caramel odor and flavor that can cause kidney damage.

Monosodium Glutamate (MSG) - Though sometimes naturally occurring, the common flavor enhancer and food additive, the chemically made unnatural version can cause an array of unwanted side effects and long term health issues. 

 

Bulking Agents

Azodicarbonamide - Known as the "yoga mat" chemical, this ingredient is commonly found in commercial bread products as a way to make products take on a more chewy texture, similar to that of a yoga mat or a rubber flip flop (where the chemical is also used in). While it is FDA approved for use, it should be avoided as consumption can lead to respiratory issues. 

Olestra - Calorieless, fat-free fat-substitute whose taste and mouthfeel is like regular fat, but your intestines can't absorb it.

 

Gums and Thickening Agents

Carrageenan Gum - Additive used to thicken and emulsify food and beverages. Derived from seaweed, but can cause digestive issues, and colon related issues. 

Gellan Gum - Used as a thickening and stabilizing agent in food. Can cause abnormalities in gut lining, and blockages in intestines. 

Guar Gum - A type of fiber derived from mechanically dehusking, hydrating, milling, and screening the seeds of a guar plant. Used as a thickening and stabilizing agent in food and other industrial applications. 

Maltodextrin - Artificially produced powder used commonly as a food preservative, thickener, and stabilizer.

Tapioca Maltodextrin - Same as Maltodextrin, but using dried cassava that produced a tasteless product.

Mono/Diglycerides - Forms of fatty acids that are naturally occurring in certain foods but added to others an emulsifier and component to increase shelf life.

Non-Organic Soy Lecithin - Stabilizes and emulsifies processed foods.

Polyacrylamide - Synthetic thickening and clarifying additive. Used to clarify cane sugar and wash fruits and vegetables.

Polydextrose - Used to increase food bulk without increasing calories. Less calories than sugar and is used as a replacement.

Polysorbate 80 - Emulsifier used in food production to increase shelf life and improve the color and texture of baked goods. 

Methylcellulose - Chemically derived stabilizer and thickener made using methyl chloride.

Xanthan / Xantham Gum - Thickening agent and stabilizer, produced by the fermentation of sugar. May cause problems linked to the digestion system. 

 

Preservatives

Potassium Lactate  - Non-nutritive flavoring and preservative made from fermented lactic acid, a sugar. Used to increase shelf-life of meats and enhance natural flavors.

Potassium Sorbate - Chemical preservative.

Propyl Gallate - Artificial food additive masked as an antioxidant. 
 
Sodium Benzoate - Inhibits the growth of potentially harmful bacteria, mold, and other microbes in food, thus deterring spoilage. It’s particularly effective in acidic foods.

Sodium Citrate - Sodium salt of citric acid that is commonly used as a preservative.

Sodium Nitrate - "Blocks the growth of botulism-causing bacteria, prevents spoilage & gives cured meats their characteristic color and flavor. Food preservative, adds pink coloring, antidote to cyanide poisoning".

Sulfites - When presented as a food additive, sulfites can cause strong allergic reactions with negative health effects such as skin rashes, congestion, itchy throat, and runny nose.

 

Trans Fats or Hydrogenated Oils

Canola Oil - Very heavily industrial produced oil and very often genetically modified.A partially hydrogenated oil with a very high trans fat content. Linked to elevating bad LDL cholesterol and increases the likelihood of heart disease, stroke, degradation in cognitive function.


Fully Hydrogenated Oil - Don't contain trans fat, increasing the amount of saturated fat. More innocuous than partially hydrogenated oils.


GMO Soybean Oil - A partially hydrogenated oil that contributes to very high fat content in processed foods which can increase LDL cholesterol levels.


Palm Oil - High in saturated fat and does not contain trans fat.


Partially Hydrogenated Oil - Major source of trans fat in foods. Maintains stable consistency and preserves freshness.


Carnauba Wax - A non-nutritive additive that creates a glossy, shiny finish on food products. It is a byproduct of synthesizing the Brazil wax Palm Tree. 

Other

Bleached Flour - Refined flour that is processed with a whitening or bleaching chemical agent.

Tricalcium Phosphate - Anti-caking agent.

Potassium Bromate -  Bromine (chemical agent) passed through potassium hydroxide used for higher rising breads and a whiter color.