[object Object]
| Ingredient | Risk Level | Notes |
|---|---|---|
| Caffeine (230mg) | Low Risk | — |
| Calcium Disodium EDTA (INS 385) | Low Risk | — |
| carbonated water | Low Risk | — |
| chicken seasoning sauce (0.02g) | Low Risk | — |
| Citicoline (CDP-Choline) | Low Risk | — |
| Citric Acid (INS 330) | Low Risk | Generally safe. Natural preservative. |
| compound colorant (Annatto (INS 160b), Red Yeast Rice, Gardenia Yellow (INS 751)) | Low Risk | — |
| Disodium 5'-ribonucleotide (INS 635) | Low Risk | — |
| flavor | Low Risk | — |
| Glucuronolactone | Low Risk | — |
| high fructose corn syrup | Caution | Metabolic disruption. Liver stress. Obesity. |
| Hydrolyzed Vegetable Protein (HVP) | Low Risk | — |
| iodized salt | Low Risk | — |
| Malic Acid | Low Risk | — |
| maltodextrin | Low Risk | High glycemic index. Blood sugar spikes. |
| monosodium glutamate (MSG, INS 621) | Caution | Monosodium glutamate. Excitotoxin. Sensitivity reactions. |
| N-Acetyl Tyrosine | Low Risk | — |
| natural and artificial flavors | Beneficial | Undisclosed synthetic chemicals. |
| Phenylalanine | Low Risk | — |
| Potassium Sorbate (INS 202) | Caution | Allergen. DNA damage at high concentrations. |
| Purified water | Low Risk | — |
| Sodium Benzoate (INS 211) | Caution | Forms benzene with vitamin C. Preservative. |
| Sucralose (INS 955) | Caution | Gut microbiome disruption. DNA damage when heated. |
| sugar | Low Risk | — |
| Taurine | Low Risk | — |
| tomato paste () | Low Risk | — |
| vinegar | Low Risk | — |
| Vitamin E (D-alpha Tocopheryl Acetate) | Low Risk | — |