Let’s look at our chemical cuisine — Additives

Shopping was easy when most food came from farms. Now, factory-made foods have made chemical additives a significant part of our diet. I recently saw a cartoon that depicted a child looking at her cereal box and explained, "We can make these Sugar Flakes; the recipe is on the box It calls for wheat starch, corn syrup, potassium phosphate, sodium ascorbate, palmitate.." Funny as it sounds, we say "Oh it's not really a recipe it's a list of ingredients that go into the food." But it is a sort of recipe. Isn't a recipe a list of ingredients that go into our food??? If we made the food item from scratch we would know exactly what goes into it because we are familiar with the food and we are the ones putting it in. When we buy processed food, the law requires that we know what goes into foods by placing the information in the label. The problem is, we aren't always familiar with the ingredients listed.

I choose to write about additives because many of us just "fog over" when we read an ingredient list. Some of us don't even bother to read it. Often, we heard on the news the praise or criticism of certain food additives. We have heard so much of it, sometimes we listen, sometimes we just think. "I just can't keep track of it all!" Let's see, Potassium bromate is to be avoided, potassium chloride is OK. It's true; we just can't keep track of it all. Oh busboy!

A food additive is any food or chemical that is added to a food to enhance its nutritional content, flavor, appearance, texture, shelf life, cooking properties, freshness or color. Basically, it is anything that is added to a food that is not there to begin with. The use of additives is mostly a good thing. It keeps our bread from going stale. It allows our frozen food to maintain taste and quality. It adds vitamins and minerals to our cereal. Most additives are okay. Some are not. It is very important to know your ingredients. These are going into your body.

I am including a chart that I have adjusted from the Center for Science in the Public Interest, an unbiased source for information about the value of the foods you eat. I would like to suggest you cut this chart out and put it where you can check the ingredients in the label of the possessed foods you purchase. Better yet, take it to the store with you. You will then begin to learn. You can expand your knowledge of the additives by visiting www.cspinet.org/reports/chemicuisne.htm. The chart there allows you to easily visit each ingredient and learn what it is.

Safe - Safe means safe. Safe does not mean recommended or not recommended. Recommended would mean the additives enhance health. These ingredients have been tested and at this time, they do not cause disease or distress in most adults.

Cut back - These are non-toxic but large amounts should be avoided as they may be unsafe or unhealthy. Salt may cause high blood pressure in some people, for example.

Caution - These additives are suspect. They need to be tested further. Avoid them.

Certain people should avoid - Yes, certain people have food allergies and medical conditions that can be triggered with these additives. I have sensitivity to foods with MSG.

Everyone should avoid - These have been proven to be toxic or unsafe for all. Partially hydrogenated oil raises bad cholesterol so it is bad for your heart. Propyl Gallate has shown a possibility for cancer when tested. Stevia is suspected to cause infertility.

My husband won't buy anything that has an ingredient list longer than a finger's width. I guess that's one way to monitor your additives!

Comments? Anita@anita ala carte.com