Guest guest Posted October 1, 2004 Report Share Posted October 1, 2004 Dangers of Common Food Additives http://www.thebigcarrot.ca/additives.htm There are many food and cosmetic additives in processed products. Additives are added to a food during the manufacturing of the final product. This means that pesticides and chemical fertilizers are not considered 'additives,' and therefore do not need to be labeled. Some additives are quite harmless, while others have known toxicities. While the vast majority of these additives require further study to assess their healthiness conclusively, some information has been gathered to date. We have listed for your convenience, many common additives and their possible side effects, so that you can assess independently whether or not you choose to ingest them. The Big Carrot avoids synthetic additives as well as deleterious natural additives Additive Source and Use Possible Side Effects Further Info --- ----------- 1. Glutamates Glutamic acid is a naturally occurring amino acid which does not generally present problems in its BOUND form. Includes: yeast extract, hydrolyzed protein, MSG (monosodium glutamate) MSG is made from starch, corn sugar or molasses from sugar cane or sugar beets. Autolyzed yeast extract is made from yeast cells which are allowed to die and break up, a process called autolysis. Glutamate is found inside the cells, mostly bound to proteins. When the yeast proteins are broken down by autolysis to form autolyzed yeast, these release " free " glutamate. Hydrolyzed proteins are animal or plant proteins (such as soy or corn) that have been partially broken down by a chemical process that includes the use of water. These substances are high in glutamate and salt but low in quality protein. Glutamates found in 'free' form are commonly used as flavour enhancers. Known adverse reactions do not occur in everyone, but include hives, asthma, seizures, and migraine headaches; brain damage, learning disorders, or endocrine disturbances; and diverse diseases of the central nervous system such as addiction, stroke, epilepsy, schizophrenia, anxiety, depression, and degenerative disorders such as ALS, Parkinson's disease, and Alzheimer's disease. Free form glutamates are hidden ingredients, not necessarily labelled MSG. Check out the web sites to your right for further info. MSG info on the web Truth in Labelling Site --- ---------- Additive: Source and Use: Possible Side Effects Further Info 2. Colouring Both natural and synthetic colourings are used extensively in processed food and cosmetic products, as well as vitamins. Some varieties of each are likely deleterious, so keep informed. Obviously your best option is not eating colouring at all, as any colouring is an artificial cosmetic measure which isolates you from the food you are actually eating. Natural Colours A variety of sources, only some of which are vegan/vegetarian! Conduct your own simple experiment at home to see whether or not the colouring in your food is natural or coal tar based! For a full chart, click here! Info on Natural Colours Artificial Colours (F,D & C, etc.) Over 90% of artificial commercial food colourings are derived from coal-tar. There are numerous food colourings which have known toxicities. For a full chart click here! Best resource: Consumer's Dictionary of Food Additives, a book by Ruth Winter. --- ----------- Additive: Source and Use Possible Health Risks Further Info 3. Preservatives There are a wide variety of natural and synthetic food preservatives, used to prevent rancidity, oxidization, fermentation, discoloration, etc. Covered in this section are: sulfites, BHT & BHA, nitrites & nitrates, Vitamin E, Vitamin C, sodium benzoate, propionate, sorbates and parabens. Sulfites (includes sulfur dioxide, sodium bisulfite, potassium bisulfite, sodium sulfite, sodium metabilsulfite, potassium metabisulfite. Used as an antioxidant and an anti-browning agent in foods. Added to vegetables, wine and processed foods. Many dried fruits which appear extremely bright in colour undoubtedly have added sulfites. Destroys thiamine (Vitamin B1) in food. Some people react negatively to it. Reactions to sulfites include asthma attacks, loss of consciousness, anaphylactic shock, diarrhea, and nausea. Environmental Health Perspectives Article on Sulfur Dioxide. Sulfite Information Page BHA and BHT, (butylated hydroxyanisole and butylated hydroxytoluene) Preservatives and antioxidants used in many foods. BHA can damage the liver and kidneys. BHT has been linked to birth defect in animals whose mothers were given it. BHT appears to be more toxic to the kidneys than BHA. There is a possibility that BHT converts other ingested substances into toxins and carcinogens. BHT has been banned in England. Some studies on BHA on BHT. Nitrates & Nitrites, (sodium nitrite, sodium nitrate, potassium nitrite, potassium nitrate) Nitrates are added to cured meats as a color fixative, and to matches to improve the burning of tobacco. Some vegetables are high in nitrates if they were exposed to high- nitrogen fertilizers. Sodium nitrite retains the red bloodedness of meats, renders the food tangier and acts as a fungicide. Nitrates and nitrites, commonly known as 'saltpeters', combine with stomach saliva and food substances to create nitrosamines, which are potent " carcinogens " . The FDA has revoked its intent to phase out nitrates and nitrites because the industry has made the claim that there is no proper substitute. Tocopherol, Tocopheryl Acetate, Vitamin E. This group of substances are vitamin E extracts, which are generally refined from soy. Tocopherols are used as antioxidants in food preservation. The product has few reported contraindications. Unfortunately, in the mid-1990's, the soy industry became to a large extent, genetically modified. Though Vitamin E is hard to get non-GMO in Canada at this point, The Big Carrot does carry several varieties. Ascorbic Acid, Vitamin C. Like Vitamin E, vitamin C is also used as an antioxidant in foods. Ascorbic acid is generally derived from corn. Ascorbic acid should not be ingested with sodium salicylate, sodium nitrate, theobromine and methenamine. Since vitamin C often comes from corn, chances are high in Canada that it is derived from a genetically modified plant. This can be avoided by choosing vitamin C derived from amla berries and other whole food supplements, available in our wholistic dispensary. Sodium Benzoate. An antimicrobial preservative. Orange soft drinks contain a high amount of it, up to 25mg per 250ml. Also in milk and meat products, relishes and condiments, baked goods and lolli-pops. Used in many oral medications including Actifed, Phenergan, and Tylenol. No known toxicity for external use. Moderately toxic by ingestion: this chemical has caused birth defects in experimental animals. Known to causes nettle rash, and aggravate asthma. Appears to have little or no effect in small doses. Since sodium benzoate is also used as a pharmaceutical, the medical database, Medline, includes a description of this compound's side effects. Propionic Acid Includes: calcium propionate, sodium propionate. Used in breads, cheeses and other foods, this chemical is produced synthetically from ethylene, carbon monoxide and steam. May trigger allergic reactions including migraine headaches in those who are sensitive to it. Studies show that they are as toxic to our cells as they are to the bacteria for which they are being used to kill. These chemicals can suppress the passage of molecules into cells, which in turn hinders cell growth. A healthy digestive system should be able to detoxify propionates, but when consumed with a lot of other additives, our bodies may become overburdened and do so with less efficiency. _________________ JoAnn Guest mrsjoguest DietaryTipsForHBP www.geocities.com/mrsjoguest/Genes Quote Link to comment Share on other sites More sharing options...
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