Posted by Nikoletta Ventseslavova
Read if: You want more information about the nasty stuff in food and how to avoid it.
Our grandparents never had to deal with preservatives and artificial additives, but for the younger generation especially, life is so busy that without time to cook or shop daily, fast-food, or reheatable food has become a favourite. Add to that the appalling lack of education on personal nutrition in schools and we have a literal recipe for disaster. How many people actually bother to check the labels on the food they eat to ascertain what they are putting into their bodies? Most of us unintentionally ingest poisonous substances.
Potentially dangerous additives can be found amongst: colorings, preservatives, flavors, flavor enhancers, sweeteners, texture agents and processing agents. The ingredients of factory-made foods usually are listed under unpronounceable chemical names.
As the world population has grown, food manufacturing has developed and new techniques for food preservation have appeared, such as picking, salting and smoking. For decades now, new chemicals have been used to manipulate, transform and preserve our food. Scientists are able to imitate natural flavors, color foods and even make products look more “natural”. There are food products, made entirely from chemicals that disrupt our body’s biochemical balance and cause serious health problems.
A serious reminder for all of us
In order to lower the risk of diseases it is vital to minimize toxins in our diet. Dr. Julia Gonen, a doctor of naturopathic medicine says, that foods, amongst other things – cosmetics and medications represent a source of these toxins. “Effects of food additives may be immediate or may be harmful in the long run of you have constant exposure. Immediate effects may include: headaches, change in energy level, and alterations on: mental concentration, behavior, or immune response. Long-term effects may increase your risk of cancer, cardiovascular disease and other degenerative conditions” she explains.
Additives and preservatives to avoid
At the top of the list of dangerous food stays the High Fructose Corn Syrup, or HFCS in short. In the 1970s manufacturers found that it is much cheaper to produce sugar from corn than the sugar deriving from sugar beet and cane. Its use increased tremendously, leading to an obesity outbreak. A study published by the American Journal of Clinical Nutrition in 2004 says that HFCS consumption increased 1000% from 1970 to 1990.
Today it is added mainly to soft drinks, ice cream, yoghurts, fruit bars, ketchup, pasta sauces and hamburgers in order to trick us into consuming more. That’s right – HFCS causes addiction. Firstly, it is devoid of enzymes, vitamins and minerals. As a result it leeches micronutrients from our bodies, causing a feeling of hunger. HFCS increases ghrelin production – the chemical, which informs our brain that we are hungry. Moreover, it doesn’t let leptin (the protein, which sends a signal to our brain when our stomach is full) to be released. As a result we continue to eat. It is great for manufacturer’s sales strategy, but harmful for customers’ health, causing diabetes.
Sodium Nitrate (also known as Chile saltpeter or Peru saltpeter) and Sodium Nitrite: Used as a compound in production of gunpowder and other munitions in the past, nowadays Sodium Nitrate is a colorant, added to meats. It gives reddish color to meat. The Sodium Nitrite is a preservative and color fixative for fish and meat. It has the number E250. Those two preservatives and colorants we commonly consume in bacon, ham, hot dogs, smoked fish, and corned beef form nitrosamines (a human carcinogen), which accelerate the degradation of cells and DNA. Studies have linked eating it to various types of cancer and have shown a link between increased levels of nitrates and increased deaths from certain diseases including Alzheimer’s, diabetes mellitus and Parkinson’s.
Another carcinogenic preservative, used in many household foods is Butylated Hydroxy-anisole(E320) or BHA in short. It is found particularly in fat-containing foods and confectionery meats, chewing gums, potato chips, and vegetable oils. This anti-oxidant prevents rancidity in products. When combined with high concentrations of vitamin C and/or nitrites it produces free radicals, which damage body’s cells. Often used in conjunction with BHA,
Propyl Gallate (E310) is another anti-oxidant, found in meat products, microwaveable popcorn, soup mixes, chewing gum, mayonnaise, and frozen meals. Some studies on rats have shown that it is cancerogenic. Other side effects of its consumption are stomach and skin irritability, allergic reactions that impact breathing, kidney and liver problems. Although the FDA considers Propyl Gallate safe, in many other countries its usage is banned or very limited.
Moving on, Mono sodium Glutamate (MSG) or E621 is an amino acid used as a flavor enhancer in soups, salad dressings, snacks, frozen food, and restaurant food. The “MSG symptom” also known as the “Chinese Restaurant Syndrome” was coined by Robert Ho Man Kwok who reported symptoms of headaches and nausea in patients who consumed American-Chinese meals. Since then MSG has been associated with migraine headaches, food allergies, hyperactivity in children and obesity. There are also animal studies, which link E621 to damaged nerve cells in the brains of infant mice. According to Dr. Russell Blaylock, an author and neurosurgeon, there is a connection between sudden cardiac death and neuron damage caused by food additives like MSG and artificial sweeteners. He also reported that many patients experienced nausea chest pain and vomiting after eating MSG-foods. Because of its infamy manufacturers tend to disguise it on food labels behind other ingredients, where the Monosodium glutamate exists only as a constituent.
Used to increase “fluffiness” of bread products, Potassium Bromate is another carcinogen that is banned throughout the world, except for in the United States and Japan. In California, a cancer warning would likely be required if it were used, which is why it is rarely used in that state. Studies on animals have shown that the bromate that does remain in our bodies. Instead of banning it, the FDA tried to prevent bakeries from using it, but it remains in widespread use.
Also known by the brand names Nutrasweet and Equal, Aspartame is a sweetener found in so-called diet foods such as low-calorie desserts, gelatins, drink mixes, and soft drinks. E951 is 200 times sweeter than sugar. The safety of aspartame has been studied extensively since it was discovered. According to the UK Food Standards Agency, the European Food Safety Authority (EFSA) and Canada’s Health Canada aspartame is safe for consumption at current levels, otherwise it may cause cancer or neurological problems, such as dizziness or hallucinations. The acceptable daily intake (ADI) value for aspartame according to Joint FAO/WHO Expert Committee on Food Additives(JECFA) and the European Commission‘s Scientific Committee on Food is 40 mg/kg of body weight. However, a more recent study in 2005 showed that even small doses increase the incidence of lymphomas and leukemia in rats, along with brain tumors.
Like Aspartame, Acesul fame-K is sweet, but dangerous. This relatively new artificial sweetener can be found in baked goods, soft drinks, protein shakes, pharmaceutical products and gelatin desserts. Stable under heat and acidic conditions it is perfect for baking and products that require a long shelf life. There is a general concern that testing on this product has been scant, and some studies show the additive may cause cancer in rats.
We consume five times the volume of food colorants as we did in 1955 which can be found in foods from breakfast cereals and sweets to juices and ice-creams. While natural colorants made from foods like annatto, beet and paprika exist, many manufacturers opt for synthetic dyestuff, because this is the cheaper and faster way to obtain colors. The Center for Science in the Public Interest recently reported that colorants are hazardous for health, because they contain petroleum products (benzidine and 4-aminobiphenyl that research has linked with cancer). The most common food colorants Blue 1 and Blue 2 are used to color candies, beverages and pet food. Studies on animals have shown that they cause brain tumors; Red 3, which colors our fruit cocktails and bakery products has been shown to cause thyroid tumors; Green 3, added to candies and beverages is related to bladder cancer; Yellow 6, also known as Orange Yellow is widely added to beverages, sausage, gelatin, baked goods, and candy. The consumption of this artificial colorant has been linked to tumors of the adrenal gland and kidney and to hyperactivity disorder in children.
Greasy and unhealthy
Have you noticed the oily residue snacks leave on your fingers?. It turns out that the culprit for that is the synthetic fat – Olestra – found in some potato chip brands. It is not absorbed by the body; instead it goes right through it. This may lead to severe diarrhea, abdominal cramps, and flatulence. In addition, Olestra also inhibits healthy vitamin absorption found in fruits and vegetables. Another food additive from this group is hydrogenated vegetable Oil, a trans fat, which promotes heart disease and diabetes. The Institute of Medicine advises consumers to eat as little Trans fats as possible. We should avoid anything with this ingredient, which includes margarine, crackers, salad dressings, etc.
Protect yourself
Here is a list of e-numbers and information known about them. Next time when you’re out shopping, look more carefully at the labels and ask yourself whether you want these extras on your food. It is recommended to avoid the most questionable preservatives and cut them out of your diet. Although it may seem difficult to change habits, try to find substitutes for your preferred foods and look for foods that are not packaged and processed. Stay closer to nature’s own bounty of fresh fruits, vegetables, grains, beans, nuts and seeds. Find foods that bear a resemblance to what they looked like when they were originally grown. Have you ever seen a field of Oreo or Amos cookies?
Read also: The truth behind food labels and Be slim without exercise: avoiding junk food
Related Articles
Share
About Author
- May 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
