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<i>Introduction and Background</i>
Most mainstream commercial-grade food products contain additives of some sort. Simply put, an additive is anything that is not naturally part of the food. In other words, they are something that is added to promote flavor, appearance, smell, shelf-life, even nutritive content. Controversy abounds as to whether additives are harmful or harmless. Overall, the evidence is largely overwhelming in favor of additives. America has the safest and most quality controlled food in the world.
The Food and Drug Administration (FDA) dutifully regulates the use of both direct and indirect additives. It is a common misconception that food additives are chemicals that have no business being ingested by humans and pose certain health risks. This is not the case. In reality, additives may actually help make certain foods beneficial. Furthermore, prior to approval by the FDA, food additives must undergo many levels of testing to ensure that they are safe for consumption.
<i>
Emulsifiers
</i>
Emulsifiers are used as thickening agents. They improve the overall consistency and smoothness of texture in foods such as sauces, ice cream, creams, jams and jellies. Emulsifiers also keep oil and water from separating in some soups and condiments. Common names for these particular additives include:
<UL>Carrageenan
Cellulose
Glycerol
Guar gum
Lecithin
Pectin</UL>
Carrageenan is extracted from red algae. Because of its water solubility, it is most often used to enhance the creaminess of certain foods. It forms a gel in hot water, and is typically an additive in tomato sauces, salad dressings, cheese products, ice cream and chocolate milk mix powder.
The main component of plant and tissue fiber, cellulose, is a complex carbohydrate. It is a large molecule made up of glucose. As a polysaccharide, it is indigestible. Refined cellulose is most often present in whole-grain cereals.
Glycerol is a type of alcohol substance that is the main component in fatty acids. It is made naturally by the body in animals and plants. It provides a distinct sweetness in taste, making it widely popular as an additive in certain wines.
Guar gum is also referred to as jaguar gum or guar flour. It is a natural resin from the seeds of the guar plant. Aside from its use as an emulsifier, it is commonly used as an herbal supplement to curb the appetite. Guar is sometimes used as a preservative; it also helps the body rid itself of toxins.
Naturally present in egg yolk and the fat from soybeans, lecithin is a natural anti-oxidant. It prevents oils and butters from becoming rancid. Lecithin is rich in B vitamins, which enables it to aid liver function. It may also promote the brain's ability to store memory. It also helps the body digest fats.
Pectin is found in the cell walls of plants, and is therefore a naturally occurring substance in many fruits and vegetables. Pectin has been shown to have the ability to act as an antibacterial and antifungal. It also has the potential to lower high cholesterol. Pectin is a complex carbohydrate, comprised of long chains of sugar molecules.
<i>Preservatives</i>
Preservatives generally fall into one of two main categories: antimicrobials and antioxidants. Preservatives that are antimicrobials help protect the food product from fungi and bacteria, thereby extending its shelf life. In dried foods, preservatives of this type enhance the food's overall appearance by preventing the food from losing its color. Main antimicrobials include:
<UL>Benzoic acid
Nitrites/Nitrates
Sulfites</UL>
Benzoic acid occurs naturally in some plants. It is found in sodas, beer, fruit products, margarine and some acidic foods. Nitrites are used in many processed meats. It is a naturally occurring chemical product that results from oxidation of ammonia. Although it is a particularly useful preservative, recent evidence suggests that it may be harmful to the body in higher concentrations. For this reason, the use of nitrates and nitrites is rapidly declining in the meat industry.
Sulfites are natural by-products of fermentation, which is why they are so common in wine. As a preservative they help protect the food from bacteria. They are, for the most part, safe since the body can break down this compound by means of the enzyme sulfite oxidase. However, foods containing sulfites should be avoided by people with asthma.
Perhaps the most widely recognizable antioxidant is vitamin C. The technical term for this vitamin is ascorbic acid. It prevents fruit juices from taking on a brownish color. It also enhances the baking quality of wheat. Another well-known antioxidant is tocopherol also known as vitamin E. Oils and shortening are the likely foods in which vitamin E is used as an additive. It helps keep the food from spoiling in the presence of oxygen.
<i>Food Coloring</i>
A variety of candies and other confectionary foods contain food colorings or dyes. The majority of these additives are safe. However, recently two specific dyes (red 2 and violet 1) were removed from the market when evidence suggested that they may be carcinogenic. Ever since, the FDA has increased the rigidity of its safety standards for such additives. Currently there are only 9 man-made color additives that the FDA permits for use.
<i>Conclusion</i>
The majority of food additives are completely safe. Only in the rarest of occasions do they cause problems for a decidedly small segment of the population. There is little evidence linking food additives to major health risks. The benefits of food additives far outweigh the presumed potential harm. They keep foods from spoiling, they enhance flavor, and in many instances, improve the overall nutritional content.
Those who have an aversion to additives in any form, whole foods or organic foods may be a better avenue.
Copyright (c) 2006. All Rights Reserved. This article may not be reproduced in any form without consent or permission from the author.
Most mainstream commercial-grade food products contain additives of some sort. Simply put, an additive is anything that is not naturally part of the food. In other words, they are something that is added to promote flavor, appearance, smell, shelf-life, even nutritive content. Controversy abounds as to whether additives are harmful or harmless. Overall, the evidence is largely overwhelming in favor of additives. America has the safest and most quality controlled food in the world.
The Food and Drug Administration (FDA) dutifully regulates the use of both direct and indirect additives. It is a common misconception that food additives are chemicals that have no business being ingested by humans and pose certain health risks. This is not the case. In reality, additives may actually help make certain foods beneficial. Furthermore, prior to approval by the FDA, food additives must undergo many levels of testing to ensure that they are safe for consumption.
<i>
Emulsifiers
</i>
Emulsifiers are used as thickening agents. They improve the overall consistency and smoothness of texture in foods such as sauces, ice cream, creams, jams and jellies. Emulsifiers also keep oil and water from separating in some soups and condiments. Common names for these particular additives include:
<UL>Carrageenan
Cellulose
Glycerol
Guar gum
Lecithin
Pectin</UL>
Carrageenan is extracted from red algae. Because of its water solubility, it is most often used to enhance the creaminess of certain foods. It forms a gel in hot water, and is typically an additive in tomato sauces, salad dressings, cheese products, ice cream and chocolate milk mix powder.
The main component of plant and tissue fiber, cellulose, is a complex carbohydrate. It is a large molecule made up of glucose. As a polysaccharide, it is indigestible. Refined cellulose is most often present in whole-grain cereals.
Glycerol is a type of alcohol substance that is the main component in fatty acids. It is made naturally by the body in animals and plants. It provides a distinct sweetness in taste, making it widely popular as an additive in certain wines.
Guar gum is also referred to as jaguar gum or guar flour. It is a natural resin from the seeds of the guar plant. Aside from its use as an emulsifier, it is commonly used as an herbal supplement to curb the appetite. Guar is sometimes used as a preservative; it also helps the body rid itself of toxins.
Naturally present in egg yolk and the fat from soybeans, lecithin is a natural anti-oxidant. It prevents oils and butters from becoming rancid. Lecithin is rich in B vitamins, which enables it to aid liver function. It may also promote the brain's ability to store memory. It also helps the body digest fats.
Pectin is found in the cell walls of plants, and is therefore a naturally occurring substance in many fruits and vegetables. Pectin has been shown to have the ability to act as an antibacterial and antifungal. It also has the potential to lower high cholesterol. Pectin is a complex carbohydrate, comprised of long chains of sugar molecules.
<i>Preservatives</i>
Preservatives generally fall into one of two main categories: antimicrobials and antioxidants. Preservatives that are antimicrobials help protect the food product from fungi and bacteria, thereby extending its shelf life. In dried foods, preservatives of this type enhance the food's overall appearance by preventing the food from losing its color. Main antimicrobials include:
<UL>Benzoic acid
Nitrites/Nitrates
Sulfites</UL>
Benzoic acid occurs naturally in some plants. It is found in sodas, beer, fruit products, margarine and some acidic foods. Nitrites are used in many processed meats. It is a naturally occurring chemical product that results from oxidation of ammonia. Although it is a particularly useful preservative, recent evidence suggests that it may be harmful to the body in higher concentrations. For this reason, the use of nitrates and nitrites is rapidly declining in the meat industry.
Sulfites are natural by-products of fermentation, which is why they are so common in wine. As a preservative they help protect the food from bacteria. They are, for the most part, safe since the body can break down this compound by means of the enzyme sulfite oxidase. However, foods containing sulfites should be avoided by people with asthma.
Perhaps the most widely recognizable antioxidant is vitamin C. The technical term for this vitamin is ascorbic acid. It prevents fruit juices from taking on a brownish color. It also enhances the baking quality of wheat. Another well-known antioxidant is tocopherol also known as vitamin E. Oils and shortening are the likely foods in which vitamin E is used as an additive. It helps keep the food from spoiling in the presence of oxygen.
<i>Food Coloring</i>
A variety of candies and other confectionary foods contain food colorings or dyes. The majority of these additives are safe. However, recently two specific dyes (red 2 and violet 1) were removed from the market when evidence suggested that they may be carcinogenic. Ever since, the FDA has increased the rigidity of its safety standards for such additives. Currently there are only 9 man-made color additives that the FDA permits for use.
<i>Conclusion</i>
The majority of food additives are completely safe. Only in the rarest of occasions do they cause problems for a decidedly small segment of the population. There is little evidence linking food additives to major health risks. The benefits of food additives far outweigh the presumed potential harm. They keep foods from spoiling, they enhance flavor, and in many instances, improve the overall nutritional content.
Those who have an aversion to additives in any form, whole foods or organic foods may be a better avenue.
Copyright (c) 2006. All Rights Reserved. This article may not be reproduced in any form without consent or permission from the author.