For centuries, people have enhanced their foods with various
flavourings, preservatives, and dyes. But, some ingredients on today’s
food labels can be downright scary.
Few foods reach today’s
supermarkets free of additives. Additives are substances that do
not naturally occur in a food but are added for various reasons. These
include preservatives to prevent spoilage, emulsifiers to prevent water
and fat from separating, thickeners, vitamins and minerals either to
replace nutrients lost in processing or to increase nutritional value,
sweeteners both natural and artificial, salt, flavourings to improve
taste, and dyes to make everything from candies to soft drinks more
visually appealing.
In all, food processors may use any of about 2800
additives. Although many people question the safety of these additives,
the fact is that their use is governed by stringent regulations.
Authorities require extensive studies before an additive is allowed in
the market. In spite of this, rare reactions to certain additives are
possible. The appropriate use of additives, though, allows us to enjoy
history’s safest and most abundant assortment of foods.
The most
common food additives are sugar, corn syrup, other sweeteners, and
salt. They are used both to enhance flavour and to retard spoilage.
Other additives offer their own unique health benefits. These include
calcium, as well as ascorbic acid (vitamin C), vitamin E, and other
antioxidants that prevent fats from turning rancid and may also offer
some protection against cancer, heart disease and other ailment.
Additives
can be safe even though they sound distasteful. Shellac, for example,
the resinous secretion of the female Indian “lac” bug, is often
referred to in the trade as “confectioner’s glaze”. It can be used to
give a protective, glossy coating to candles, jelly beans, and ice
cream cones. Since it is insoluble in water, it can prevent the food
product from drying out by forming a moisture impermeable layer. That’s
the reason citrus fruits and avocados are sometimes treated with
shellac. This substance has long been used as a food additive without
any problem, and animal tests have shown no adverse reactions.
Substances
such as sodium stearyl fumarte, an additive to improve the texture and
handling properties of baked goods, and dioctyl sodium sulfosuccinate,
an emulsifier and flavour enhancer, although harmless, make those of us
without a degree in chemistry understandably wary.
The majority of food additives are safe, but there are exceptions, and every now and then, one is removed from the market.
Controversial
action by activist groups have fuelled worries about complete groups of
additives in some instances. The case of artificial sweeteners is a
prime example.
Some 10000 substances make their way into food during
growing, processing, and packaging. Some of these accidental additives
can pose more of a health threat than preservatives and other direct
additives. Some foods, for example, contain traces of pesticides
sprayed on crops or applied to the soil. Environmental pollutants in
foods, such as mercury, lead etc., are harmful when ingested in large
quantities.
Sometimes allergic reactions that are blamed on
foods or intentional additives are actually triggered by an unintended
one. For example, a person who has never had a food allergy may
inexplicably develop a rash after drinking milk. Allergists have traced
the symptoms in some cases to penicillin used to mastitis in cows. The
resulting small amount of penicillin in the milk would not be harmful
for most people, only to those who are allergic to the drug.
Even
though the benefits of most food additives outweigh any potential
risks, prudence and moderation should prevail in their use. Some can be
avoided entirely. Some additives pose problems for people with certain
medical conditions. Anyone with high blood pressure or any condition
that mandates a low-salt diet should check the labels on all processed
foods for various forms of sodium. People trying to reduce sugar intake
should look for lactose and other ingredients ending in “ose”. These
are forms of sugar. Those with inherited tendency to store excessive
iron, a condition called hemochromatosis, should avoid iron-enriched
breads, cereals, and other products. Sulphites used to preserve the
colour of dried fruits, frozen French Fries, and sauerkraut can trigger
an asthma attack in susceptible people.
Some people may
experience headaches after eating foods preserved with nitritates, and
in rare cases children with attention deficit disorder may respond
adversely to certain food colorants Some additives amount to overkill.
This is especially true of highly fortified breakfast cereals.
Preserved
foods have more additives than their fresh counterparts. Fresh meat,
poultry, and fish, for example, do not contain the nitrites that other
preservatives found in smoked or processed meats. Highly processed
foods tend to contain the most additives. These, though, should be
avoided more on account of their poor nutritional value than simply
because of their additives.
The following are some of the preservatives normally used in various foods:
1.
Benzoic Acid and benzoates: These are normally used in soft
drinks, beer, fruit products, margarine and acidic foods. It extends
shelf life and protects food from fungi and bacteria.
2.
Nitrites and nitrates: Used in processed meats. It also extends
shelf life and protects food from fungi and bacteria and also preserves
colour in meat and dried fruits.
3. Sulphites:
Used in dried fruits, shredded coconut, fruit based pie fillings and
relishes. These help in extending the shelf life and protect the food
from bacteria and fungi.
4. Ascorbic acid
(Vitamin C) and ascorbates: These are used in fruit products like
juices, jams and canned fruits, acidic foods and fatty foods that
become rancid. These prevent fruit juices from turning brown and fatty
foods from becoming rancid. They also improve baking quality in wheat.
5.
Vitamin E: It is used in oils and shortenings. This prevents
rancidity in fats and other damage to food due to exposure to oxygen.
6.
Colourings like beta carotene, caramel, carrot oil, citrus red,
dehydrated beets, etc: These are used in many processed foods
especially sweets and products marketed for children, soft drinks,
baked goods, and confectionery items such as frosting, jams and
margarine. Also used in bologna and other processed meats, as well as
to colour the skin of oranges and certain other fruits.
These make food look more appetising by meeting people’s food colour expectations.
7.
Disodium Guanylate: it is used in canned meats and meat based
foods. It helps in improving the flavour of many canned or processed
foods.
8. Monosodium Glutamate: It is used as
a flavour enhancer. It is a common ingredient in Asian cooking. It does
not actually change the flavour of a food. It acts on the tongue to
heighten the perception of certain tastes and minimise others. It masks
any unpleasant tastes and brings out agreeable flavours. It occurs
naturally in dried seaweed. More commonly, it is made from wheat or
corn gluten or the liquid waste of sugar beet refining.
In
susceptible people, Monosodium glutamate may trigger headaches or
idiosyncratic reactions. These problems, however, are more infrequent
than is generally believed. Some people avoid monosodium glutamate
because they fear experiencing “Chinese Restaurant syndrome”. So much
so that restaurants have taken to posting signs declaring no monosodium
glutamate added.
Note:
While every care is taken to provide medically accurate and up to date
information in this web site, it is to be noted that this advice is not
intended to replace the advice of your physician. Before undertaking
the advice contained in this web site, you should consult a medical
professional.
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