Identity and purpose
We review what the ingredient is, what it does in the formula, and whether a simpler or more aligned alternative exists.
HOW WE EVALUATE
Every ingredient must earn its place.
Before accepting an ingredient, we ask what it is, why it is used, how it is sourced and manufactured, what evidence and history of use exist, how traceable it is, and whether it meaningfully improves the formula. Inactive ingredients are still part of the product.
Source and process
We consider its source, manufacturing method, supplier documentation, and the traceability available.
Evidence and alignment
We consider evidence, history of use, regulatory context, and whether the ingredient fits our formulation philosophy.
HOW TO READ THIS LIST
An exclusion is a formulation decision.
Our list reflects quality, technical necessity, tolerability, transparency, responsible sourcing, and brand-alignment criteria. It does not claim that every excluded ingredient is dangerous at every amount or in every context.
More than active ingredients
The standard also covers fillers, carriers, capsule materials, coatings, sweeteners, colors, preservatives, and processing aids.
Not a regulatory list
Some ingredients may be legally permitted. Their presence here means OXOMIO chooses not to use them under this standard.
Absence is not approval
An ingredient not listed here must still pass our review. Avoiding these substances alone does not qualify a formula for acceptance.
A living standard
We update our criteria as evidence, regulations, supply chains, and our formulations evolve.
COMPLETE LIST
Ingredients we do not use
Search by name or browse the alphabetical list. Open any ingredient to see why we exclude it. Names appear in English; search also recognizes the Spanish term.
136excluded ingredients
1,3-Dimethylamylamine Regulatory status and safety
Why don't we use it?
Its regulatory status, pharmacological action, or adverse-event profile falls outside what OXOMIO considers appropriate for a general-use supplement.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Acesulfame-K Sweetener or added carbohydrate
Why don't we use it?
It is used primarily for sweetness, bulk, or processing. OXOMIO avoids added sweeteners and carbohydrates when they are not essential to the product's function.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Aconite Evidence and standardization
Why don't we use it?
The evidence, standardization, raw-material identity, or tolerability profile does not meet the level we require for our formulas.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
Advantame Sweetener or added carbohydrate
Why don't we use it?
It is used primarily for sweetness, bulk, or processing. OXOMIO avoids added sweeteners and carbohydrates when they are not essential to the product's function.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Alkanna tinctoria Evidence and standardization
Why don't we use it?
The evidence, standardization, raw-material identity, or tolerability profile does not meet the level we require for our formulas.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
Alpha-cyclodextrin Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Ammonium saccharin Sweetener or added carbohydrate
Why don't we use it?
It is used primarily for sweetness, bulk, or processing. OXOMIO avoids added sweeteners and carbohydrates when they are not essential to the product's function.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Amygdalin Evidence and standardization
Why don't we use it?
The evidence, standardization, raw-material identity, or tolerability profile does not meet the level we require for our formulas.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
Apoaequorin Evidence and alignment
Why don't we use it?
Available evidence, history of use, necessity in the formula, or alignment with the OXOMIO standard does not justify its inclusion.
How we classify this decision
A holistic decision based on evidence, purpose, quality, and alignment.
Apricot kernel Evidence and standardization
Why don't we use it?
The evidence, standardization, raw-material identity, or tolerability profile does not meet the level we require for our formulas.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
Apricot kernel extract Evidence and standardization
Why don't we use it?
The evidence, standardization, raw-material identity, or tolerability profile does not meet the level we require for our formulas.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
Artificial flavors Color, flavor, or aesthetic additive
Why don't we use it?
Artificial flavors change the sensory profile without contributing the formula's central benefit. OXOMIO prefers flavor from clearly identified ingredients and avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
Aspartame Sweetener or added carbohydrate
Why don't we use it?
It is used primarily for sweetness, bulk, or processing. OXOMIO avoids added sweeteners and carbohydrates when they are not essential to the product's function.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Bacillus coagulans ProDURA UABc-20 Evidence and alignment
Why don't we use it?
Available evidence, history of use, necessity in the formula, or alignment with the OXOMIO standard does not justify its inclusion.
How we classify this decision
A holistic decision based on evidence, purpose, quality, and alignment.
Beta-cyclodextrin Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Beta-methylphenylethylamine Regulatory status and safety
Why don't we use it?
Its regulatory status, pharmacological action, or adverse-event profile falls outside what OXOMIO considers appropriate for a general-use supplement.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
BHA (butylated hydroxyanisole) Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
BHT (butylated hydroxytoluene) Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Bitter orange (Citrus aurantium) / Synephrine Stimulant and tolerability
Why don't we use it?
Synephrine from bitter orange can produce stimulant effects, and the response depends on dose, other stimulant sources, and individual context. OXOMIO favors alternatives with a more predictable profile.
How we classify this decision
A decision based on evidence, tolerability, and responsible use.
Brain glandular Bioactive ingredient
Why don't we use it?
It has physiological activity that requires special attention to dose, timing, interactions, and individual context. It does not fit our current general-use formulation philosophy.
How we classify this decision
A product-philosophy and responsible-use decision.
Butylparaben Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Caffeine, extended release Stimulant and tolerability
Why don't we use it?
It can produce pronounced stimulant effects, and the response depends on dose, other stimulant sources, and individual factors. OXOMIO favors alternatives with a more predictable profile.
How we classify this decision
A decision based on evidence, tolerability, and responsible use.
Calcium disodium EDTA Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Calcium hydroxide Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Calcium saccharin Sweetener or added carbohydrate
Why don't we use it?
It is used primarily for sweetness, bulk, or processing. OXOMIO avoids added sweeteners and carbohydrates when they are not essential to the product's function.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Cannabidiol Regulatory status and safety
Why don't we use it?
Its regulatory status, pharmacological action, or adverse-event profile falls outside what OXOMIO considers appropriate for a general-use supplement.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Canthaxanthin Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
Carmine Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
Carrageenan Excipient or processing aid
Why don't we use it?
Carrageenan is used to thicken or stabilize products. OXOMIO favors simpler formulas and avoids this aid when a product can be formulated effectively without it.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Cesium Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Chromium hydroxide green Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
Colloidal minerals Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Colloidal silver Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Coral calcium Sourcing and responsibility
Why don't we use it?
Its animal origin, potential impact, or traceability challenges do not align with our current responsible-sourcing criteria.
How we classify this decision
A sourcing, traceability, and brand-alignment decision.
Corn syrup solids Sweetener or added carbohydrate
Why don't we use it?
Corn syrup solids can be used as a carrier, bulking agent, or source of sweetness. OXOMIO avoids refined carbohydrates when they are not essential to the product's function.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Cricket flour Sourcing and responsibility
Why don't we use it?
Its animal origin, potential impact, or traceability challenges do not align with our current responsible-sourcing criteria.
How we classify this decision
A sourcing, traceability, and brand-alignment decision.
Crickets Sourcing and responsibility
Why don't we use it?
Its animal origin, potential impact, or traceability challenges do not align with our current responsible-sourcing criteria.
How we classify this decision
A sourcing, traceability, and brand-alignment decision.
Cyanocobalamin Nutrient-form selection
Why don't we use it?
Cyanocobalamin is a widely used form of vitamin B12. When a formula requires B12, OXOMIO prefers other forms selected for the product's purpose and complete formulation profile.
How we classify this decision
A formulation preference; it does not imply this form is universally unsafe.
Deer antler velvet Sourcing and responsibility
Why don't we use it?
Its animal origin, potential impact, or traceability challenges do not align with our current responsible-sourcing criteria.
How we classify this decision
A sourcing, traceability, and brand-alignment decision.
Diatomaceous earth Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Dimethylbutylamine (DMAA) Regulatory status and safety
Why don't we use it?
Its regulatory status, pharmacological action, or adverse-event profile falls outside what OXOMIO considers appropriate for a general-use supplement.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Disodium calcium EDTA Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Disodium dihydrogen EDTA Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Disodium EDTA Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Disodium iron EDTA Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
DMSO (dimethyl sulfoxide) Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
EDTA Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Emu oil Sourcing and responsibility
Why don't we use it?
Its animal origin, potential impact, or traceability challenges do not align with our current responsible-sourcing criteria.
How we classify this decision
A sourcing, traceability, and brand-alignment decision.
FD&C Blue No. 1 Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
FD&C Blue No. 2 Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
FD&C colors Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
FD&C Green No. 3 Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
FD&C Red No. 3 Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
FD&C Red No. 40 Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
FD&C Yellow No. 5 Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
FD&C Yellow No. 6 Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
Ferric oxide Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
Food-grade hydrogen peroxide Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Fulvic acid Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Gamma-cyclodextrin Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Garcinia cambogia Evidence and standardization
Why don't we use it?
Available weight-management evidence does not reach the level of consistency we require, and relevant questions remain about tolerability and benefit-risk. We do not consider it appropriate for OXOMIO formulas.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
Graviola Evidence and standardization
Why don't we use it?
The evidence, standardization, raw-material identity, or tolerability profile does not meet the level we require for our formulas.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
HCG homeopathic remedies Regulatory status and safety
Why don't we use it?
Its regulatory status, pharmacological action, or adverse-event profile falls outside what OXOMIO considers appropriate for a general-use supplement.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Heart-leaf sida Evidence and standardization
Why don't we use it?
The evidence, standardization, raw-material identity, or tolerability profile does not meet the level we require for our formulas.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
High-fructose corn syrup Sweetener or added carbohydrate
Why don't we use it?
It is used primarily for sweetness, bulk, or processing. OXOMIO avoids added sweeteners and carbohydrates when they are not essential to the product's function.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Hoodia gordonii Evidence and standardization
Why don't we use it?
Evidence of efficacy, extract standardization, and identity verification do not meet our criteria for a weight-management ingredient.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
Houttuynia Evidence and standardization
Why don't we use it?
The evidence, standardization, raw-material identity, or tolerability profile does not meet the level we require for our formulas.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
Human growth hormone (HGH) Regulatory status and safety
Why don't we use it?
Its regulatory status, pharmacological action, or adverse-event profile falls outside what OXOMIO considers appropriate for a general-use supplement.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Hydrogenated oils Evidence and alignment
Why don't we use it?
Available evidence, history of use, necessity in the formula, or alignment with the OXOMIO standard does not justify its inclusion.
How we classify this decision
A holistic decision based on evidence, purpose, quality, and alignment.
Insect flour Sourcing and responsibility
Why don't we use it?
Its animal origin, potential impact, or traceability challenges do not align with our current responsible-sourcing criteria.
How we classify this decision
A sourcing, traceability, and brand-alignment decision.
Iron oxide Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
Kratom Regulatory status and safety
Why don't we use it?
Its regulatory status, pharmacological action, or adverse-event profile falls outside what OXOMIO considers appropriate for a general-use supplement.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Lithium chloride Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Ma huang (Ephedra) Regulatory status and safety
Why don't we use it?
Its regulatory status, pharmacological action, or adverse-event profile falls outside what OXOMIO considers appropriate for a general-use supplement.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Maltodextrin Sweetener or added carbohydrate
Why don't we use it?
Maltodextrin is frequently used as a carrier, bulking agent, or processing aid. OXOMIO favors simpler formulas and avoids highly processed carbohydrates when they are not essential to the product's function.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Mannitol Digestive tolerability
Why don't we use it?
Mannitol can function as a sweetener, humectant, or bulking agent and, at certain amounts, may cause gastrointestinal discomfort or a laxative effect. OXOMIO prefers to avoid it.
How we classify this decision
A decision based on tolerability and formula simplicity.
Melatonin Bioactive ingredient
Why don't we use it?
Melatonin is an active hormone whose effects depend on dose, timing, and individual characteristics. OXOMIO prefers to develop sleep formulas that do not rely on added melatonin.
How we classify this decision
A product-philosophy and responsible-use decision.
Methyl silicon Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Methylparaben Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Microcrystalline cellulose Excipient or processing aid
Why don't we use it?
It is an excipient used to add bulk and support tablet and capsule manufacturing. OXOMIO aims to reduce fillers that do not provide a nutritional or physiological function.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Mucuna pruriens Evidence and standardization
Why don't we use it?
The evidence, standardization, raw-material identity, or tolerability profile does not meet the level we require for our formulas.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
Nano minerals Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Nano silver Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Nature-identical flavors Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
Neotame Sweetener or added carbohydrate
Why don't we use it?
Neotame is a high-intensity sweetener that is not necessary to achieve our formulas' nutritional purpose. OXOMIO avoids nonessential artificial sweeteners.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Oxygen, stabilized Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Ozonated minerals Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Parabens Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Partially hydrogenated oils Evidence and alignment
Why don't we use it?
Available evidence, history of use, necessity in the formula, or alignment with the OXOMIO standard does not justify its inclusion.
How we classify this decision
A holistic decision based on evidence, purpose, quality, and alignment.
PEGs (polyethylene glycols) Excipient or processing aid
Why don't we use it?
Polyethylene glycols can be used as carriers, solvents, or coating aids. OXOMIO favors simpler excipient systems when a product can be formulated effectively without them.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Phenibut Regulatory status and safety
Why don't we use it?
Phenibut has pharmacological effects and has been associated with dependence, withdrawal, and other serious events. It does not meet our criteria for use as a supplement ingredient.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Phentermine Regulatory status and safety
Why don't we use it?
Its regulatory status, pharmacological action, or adverse-event profile falls outside what OXOMIO considers appropriate for a general-use supplement.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Picamilon Regulatory status and safety
Why don't we use it?
Its regulatory status, pharmacological action, or adverse-event profile falls outside what OXOMIO considers appropriate for a general-use supplement.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Polysorbate 80 Excipient or processing aid
Why don't we use it?
It is used to mix, stabilize, or disperse ingredients. OXOMIO avoids synthetic emulsifiers when a product can be formulated effectively without them.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Polyvinyl alcohol Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Potassium bisulfite Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Potassium metabisulfite Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Potassium sorbate Preservative or technical antioxidant
Why don't we use it?
Potassium sorbate is used as a preservative. OXOMIO favors formulations, processes, and packaging that do not rely on it when suitable alternatives exist.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Propionates Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Propyl gallate Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Propylene glycol Excipient or processing aid
Why don't we use it?
Propylene glycol can function as a solvent, carrier, or humectant. OXOMIO avoids it when it is not indispensable to product stability or performance.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Propylparaben Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Raspberry ketones Evidence and standardization
Why don't we use it?
The evidence, standardization, raw-material identity, or tolerability profile does not meet the level we require for our formulas.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
Rhubarb root Evidence and standardization
Why don't we use it?
The evidence, standardization, raw-material identity, or tolerability profile does not meet the level we require for our formulas.
How we classify this decision
We evaluate evidence, identity, traceability, and necessity together.
Saccharin Sweetener or added carbohydrate
Why don't we use it?
It is used primarily for sweetness, bulk, or processing. OXOMIO avoids added sweeteners and carbohydrates when they are not essential to the product's function.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Selective androgen receptor modulators (SARMs: ostarine/enobosarm, ligandrol/LGD-4033, RAD-140) Regulatory status and safety
Why don't we use it?
SARMs are pharmacologically active substances that do not fit our standard for general-use supplements. Their safety profile and regulatory status justify exclusion.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Seal oil Sourcing and responsibility
Why don't we use it?
Its animal origin, potential impact, or traceability challenges do not align with our current responsible-sourcing criteria.
How we classify this decision
A sourcing, traceability, and brand-alignment decision.
Shark cartilage Sourcing and responsibility
Why don't we use it?
Its animal origin, potential impact, or traceability challenges do not align with our current responsible-sourcing criteria.
How we classify this decision
A sourcing, traceability, and brand-alignment decision.
Shark liver oil Sourcing and responsibility
Why don't we use it?
Its animal origin, potential impact, or traceability challenges do not align with our current responsible-sourcing criteria.
How we classify this decision
A sourcing, traceability, and brand-alignment decision.
Shilajit Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Sibutramine Regulatory status and safety
Why don't we use it?
Sibutramine is a pharmacological substance that has appeared as an undeclared adulterant in weight-loss products. Its safety profile and regulatory status are incompatible with the OXOMIO standard.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Skate oil Sourcing and responsibility
Why don't we use it?
Its animal origin, potential impact, or traceability challenges do not align with our current responsible-sourcing criteria.
How we classify this decision
A sourcing, traceability, and brand-alignment decision.
Sodium acid sulfate Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Sodium benzoate Preservative or technical antioxidant
Why don't we use it?
Sodium benzoate is used as a preservative. OXOMIO favors formulations, processes, and packaging that do not rely on it when suitable alternatives exist.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Sodium bisulfite Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Sodium cyclamate Sweetener or added carbohydrate
Why don't we use it?
It is used primarily for sweetness, bulk, or processing. OXOMIO avoids added sweeteners and carbohydrates when they are not essential to the product's function.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Sodium hydroxide Excipient or processing aid
Why don't we use it?
It can support manufacturing, stabilization, or presentation but does not provide a direct nutritional function. OXOMIO aims to reduce excipients that are not indispensable.
How we classify this decision
An internal formulation choice; exclusion does not mean all permitted uses are dangerous.
Sodium metabisulfite Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Sodium propionate Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Sodium saccharin Sweetener or added carbohydrate
Why don't we use it?
It is used primarily for sweetness, bulk, or processing. OXOMIO avoids added sweeteners and carbohydrates when they are not essential to the product's function.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Sodium sulfite Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Sorbitol Digestive tolerability
Why don't we use it?
Sorbitol can function as a sweetener, humectant, or bulking agent and, at certain amounts, may cause gastrointestinal discomfort or a laxative effect. OXOMIO prefers to avoid it.
How we classify this decision
A decision based on tolerability and formula simplicity.
Sucralose Sweetener or added carbohydrate
Why don't we use it?
It is used primarily for sweetness, bulk, or processing. OXOMIO avoids added sweeteners and carbohydrates when they are not essential to the product's function.
How we classify this decision
An internal formulation choice, not a claim that every authorized use is unsafe.
Synthetic caffeine Stimulant and tolerability
Why don't we use it?
It can produce pronounced stimulant effects, and the response depends on dose, other stimulant sources, and individual factors. OXOMIO favors alternatives with a more predictable profile.
How we classify this decision
A decision based on evidence, tolerability, and responsible use.
Synthetic ethyl vanillin Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
Synthetic vanillin Color, flavor, or aesthetic additive
Why don't we use it?
Its primary role is to modify color, flavor, or appearance without contributing the formula's central benefit. OXOMIO avoids nonessential aesthetic additives.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
TBHQ (tertiary butylhydroquinone) Preservative or technical antioxidant
Why don't we use it?
It is used to extend shelf life or control stability. OXOMIO prefers formulas that do not rely on this type of preservative or technical antioxidant.
How we classify this decision
An internal formulation choice; it is not a general regulatory prohibition.
Testosterone homeopathic remedies Regulatory status and safety
Why don't we use it?
Its regulatory status, pharmacological action, or adverse-event profile falls outside what OXOMIO considers appropriate for a general-use supplement.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Thymosin alpha-1 Regulatory status and safety
Why don't we use it?
Its regulatory status, pharmacological action, or adverse-event profile falls outside what OXOMIO considers appropriate for a general-use supplement.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Tianeptine Regulatory status and safety
Why don't we use it?
Tianeptine has pharmacological activity and a misuse and serious-event profile incompatible with an OXOMIO supplement. It does not meet our safety and regulatory criteria.
How we classify this decision
A safety and/or regulatory exclusion; requirements can differ by market.
Titanium dioxide (E171) Color, flavor, or aesthetic additive
Why don't we use it?
Titanium dioxide is used mainly to add whiteness or opacity and provides no nutritional function. OXOMIO avoids this colorant because it is unnecessary and because of uncertainty surrounding its evaluation as a food additive.
How we classify this decision
An internal formulation choice focused on simplicity and transparency.
Toluene Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Whale oil Sourcing and responsibility
Why don't we use it?
Its animal origin, potential impact, or traceability challenges do not align with our current responsible-sourcing criteria.
How we classify this decision
A sourcing, traceability, and brand-alignment decision.
Yohimbe / Yohimbine Stimulant and tolerability
Why don't we use it?
Yohimbine content can vary between products and produce significant stimulant effects. Its tolerability, dosing, and interaction profile do not align with our general-use formulas.
How we classify this decision
A decision based on evidence, tolerability, and responsible use.
Zeolite Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
Zinc oxide (nano) Identity and characterization
Why don't we use it?
Its form, characterization, or traceability can be difficult to verify consistently. OXOMIO favors ingredients with clearly documented identity and specifications.
How we classify this decision
A decision based on identity, characterization, and traceability.
No ingredients matched that term.
This standard reflects OXOMIO's internal formulation decisions and does not replace medical guidance or constitute a legal or regulatory assessment.