Food Additives & Chemicals

Food additives & chemicals According to the World Health Organization, the contamination of our food by dangerous chemicals has become a worldwide public health concern, and is even the cause of trade problems between countries who have banned some of the chemicals allowed in the US food supply.

But these chemicals are not only in our food, they also get into the air we breathe, leach into our water supply, and are present in far more things than we realize:

Food
Pet foods and pet products
Furniture
Household cleaners
Cosmetics (make-up, nail polish, etc.)
Medications
Supplements
Personal care items (soaps, shampoos, conditioners, deodorants, toothpaste, mouthwash, lotions, etc.)
Gardening products
Plastics

The list is endless. Over time, the continual onslaught that we subject our bodies to wears down our immune system, contributing to a host of health related conditions.

The FDA: Failure to protect human & pet food...

An estimated 14,000 laboratory-made chemicals are used today in processed and refined foods alone. The types of chemicals used depend on what they are being used for. They serve to make our food look fresher, more attractive, and can make them last longer on the shelf. Some of them are stimulating and addicting, and others are carcinogenic (cancer-causing), especially in larger quantities that are eaten on a regular basis. Others act as endocrine disruptors that disrupt our hormonal balance, and yet others contribute to a wide variety of other health problems.

Any way you slice it, most of these chemicals are unnatural and not meant to be put into a healthy body.

Common categories of chemicals include:

Buffers
Preservatives
Neutralizers
Moisture content controls
Flavorings
Colorings
Bleaching agents
Maturing agents
Psychological activity controls
Stabilizers
Processing aids

Why you should avoid refined foods...

In general, avoid any product that lists a chemical additive on the label (unless it clearly states that the item is derived from a natural food source). There are thousands of chemicals in packaged food, but let's take a look at some of the top offenders:

Food Colorings...

In most processed foods in the US, chemicals are used to create artificial colors to make food look more exciting and appetizing. Studies have found that the color of a food can greatly affect how people will assume it tastes. Brightly colored foods are claimed to taste better than bland-looking foods, even when the flavor is identical. Understanding this, food manufacturers deceive consumers into thinking the food is healthier by using artificial coloring to make food look more vibrant and colorful than it really is.

Food colorings are typically made from synthetic chemicals such as coal tar and petrochemicals that do not occur naturally in food. They are used almost exclusively in processed and refined foods such as candy, desserts, soda, canned foods, baked foods, frozen meals, and pet foods, etc. Over the years, the FDA has banned some of these coloring chemicals that have been proven as carcinogenic (substances that can cause cancer). But the use of other colorings are permitted, even though studies have shown detrimental health effects, especially in children, from very commonly used food dyes.

Artificial Colors Linked to Allergies & ADD

Artificial colors can contribute to the following reactions in children:

Allergies
Hyperactivity
ADD
Visual and learning disorders
Nerve damage

In 2005 and 2007, the British government sponsored two studies on British children. The studies concluded that a mixture of several commonly used food dyes promoted hyperactivity, and the government instructed food manufacturers to no longer use these food dyes in food products. Instead, colors must be used from natural food sources only. From January 1st, 2013, any food product sold in the European Union that contains food dyes must show a warning label about hyperactivity.

In stark contrast, the FDA ignores these studies and claims there is "no evidence" that food coloring causes hyperactivity or learning disabilities in children. The Grocery Manufacturers Association also claims there is no need for consumers to alter their purchasing and eating habits, and that children can safely enjoy food products containing these food colors. This means that companies such as McDonald's use healthier alternatives in European countries, but are free to continue using the dangerous ones in the US. Compare the food coloring used in the US vs. UK for 3 popular items (see image).

Food Flavorings...

Both natural and artificial flavorings are very common ingredients in our food chain. There are hundreds of chemicals created in the laboratory that are designed to mimic natural flavors in soda, canned foods, desserts, candy, and many other foods.

The use of flavoring often indicates that the "real food" that the flavoring is mimicking has been removed. Unfortunately, the FDA does not require food manufacturers to disclose the chemical concoction they use to create these flavorings, leaving the public to fend for itself with regard to health concerns.

The term "natural flavor" is not automatically healthier than an artificial flavor.

Artificial vs. Natural Flavoring

When we see the term "artificial flavoring" on an ingredient label, we assume it is only 1 ingredient, but it can be comprised of 50 or more different chemicals that include petroleum, paper-mill waste, or MSG. How about "natural flavoring"? Try approximately 40+ chemicals. And if the label states both "natural and artificial flavoring"… well… you do the math.

Let's take a look at strawberry flavoring:
Artificial strawberry flavoring = approx. 50 chemicals
Natural strawberry flavoring = approx. 40 chemicals (most present in artificial strawberry flavoring)

Artificial Strawberry Flavor
amyl acetate amyl butyrate amyl valerate anethol anisyl formate benzyl acetate benzyl isobutyrate butyric acid cinnamyl isobutyrate cinnamyl valerate cognac essential oil diacetyl dipropyl ketone ethyl acetate ethyl amyl ketone ethyl butyrate ethyl cinnamate ethyl heptanoate ethyl heptylate ethyl lactate ethyl methylphenylglycidate ethyl nitrate ethyl propionate ethyl valerate heliotropin		hydroxyphenyl-2-butanone a-ionone isobutyl anthranilate isobutyl butyrate lemon essential oil maltol 4-methylacetophenone methyl anthranilate methyl benzoate methyl cinnamate methyl heptine carbonate methyl naphthyl ketone methyl salicylate mint essential oil neroli essential oil nerolin neryl isobutyrate orris butter phenethyl alcohol rose rum ether g-undecalactone vanillin solvents

The only time a flavor is "natural" is when the ingredient label clearly states
the flavoring is derived from a natural source (e.g. paprika, carrot, or annatto).

Artificial Sweeteners...

Benzoate Preservatives (BHA, BHT, etc.)...

Bisphenol-A (BPA)...

Monosodium Glutamate (MSG)...

Hydrogenated Oils/Trans Fats...

Trans fats (also known as hydrogenated oils) are created through a process called hydrogenation. During hydrogenation, oil is heated while hydrogen bubbles are passed through it. The fatty acids in the oil then take some of the hydrogen and become more dense. Fully hydrogenating creates a solid (a fat) out of the oil, but if the process is stopped mid-way, a semi-solid is created from the partial hydrogenation of the oil. This oil has the consistency of butter, and is listed as "partially hydrogenated" on a product label ingredient list.

Because hydrogenation makes oils more stable and solid at room temperature, they are used to improve both the baking characteristics of the oil, as well as the taste and texture of the food. They are found in many processed foods, and are snuck into hundreds of "health" foods. In fact, several well-known brands of food considered very healthy and minimally processed contain hydrogenated oils. The addictive properties of hydrogenated oils have been linked to:

Weight problems caused by a slower metabolism
Diabetes
Breast and colon cancer
Heart disease and atherosclerosis
High cholesterol

Scientists are not sure why, but hydrogenated oils increase cholesterol more so than other oils.

Avoiding Hydrogenated Oils

Even though trans fats are recognized as a danger to our heath, they are still found in many cookies, snacks, fried foods, donuts, margarine, and baked foods. Instead of banning them, in January, 2006, the FDA mandated that food companies clearly state on the nutritional label the amount of trans fat present in the food so that consumers could choose to avoid them.

Labeling Trick

An ingredient label may say "0 zero trans fats" and contain hydrogenated oil. This is because any serving size that contains less than 0.5g of the ingredient can legally be stated as zero. This is often why a packaged item that appears to contain only one serving states it contains several servings - allowing the food manufacturer to list trans fats as zero. Look for the word "hydrogenated" in the ingredient list to avoid this labeling trick.

Eating out is more challenging, as trans fats are very commonly used in restaurants and they oils they use. The best way to avoid them is to avoid foods that have been fried or pan-fried (including seafood, meats, and pastries) and watch out for salad dressings.

Pesticides in Food...

Potassium Bromate...

Brominated Vegetable Oil (BVO)...