Sodium Nitrate sounds delicious! I think I'll have a second helping of it in my next turkey....oh wait, that's very likely since it's very commonly used as a food preservative in poultry and meat products here in the states. I won't have to look any further to find a good whopping helping of it. Just check out the lunch meat aisle!
Sodium nitrate may be used as a constituent of fertilizers, pyrotechnics and smoke bombs, glass and pottery enamels, as a food preservative and a solid rocket propellant. It has been mined extensively for these purposes. (Wikipedia)
Wow, really? Rocket propellant? Fertalizer? That sounds AWESOME! Who knew my bologna was so explosive! Well, the FDA knows. Sodium Nitrate and Nitrites make nitrosamines in the human body, which have been linked to cancers including esophageal and gastric. They are also known to increase the death rate of those who have parkinsons, diabetes and alzheimers, through their damaging effect to DNA. Coincidentally, these nitrosamines are also formed in humans from potassium nitrate or nitrites.
You'll find these, as I said above, used a lot in the preservation of meat products (hot dogs, bologna, sausages, chicken, lunch meats...) Definately something to think about when you pack up your kids lunches.
Tuesday, August 7, 2012
Monday, August 6, 2012
What is "Caramel Color"
I LOVE caramels. I once went on an obsessive search for salted caramels, prompting me to pay an exorbitant amount of money for some home made ones from Etsy.com. I suppose I could make them myself, yes but this love is not rational. The thought of deep and rich caramel brings me to my happy place. And it probably does for a lot of people, which is why "caramel coloring" is such a popular item on the old ingredient list these days.
But what is it exactly? Burnt sugars rubbed all over your holiday ham to make it have that rich "right out of the oven" look? Er...well, no. It's made chemically burning carbohydrates (Fructose, dextrose ect.) along with alkalais or salts. It's one of the oldest tricks in the recent culinary coloring world and the colors range from deep dark to tan. Most of it (3/4s) is used in the making of beverages (ah..our good friend soda pop!) There are different processes in making it and different classifications of colorings which may...or may not...involve the use of ammonium and/or sulfites in the manufacturing. It is "generally recognized as safe" by the USDA.
It can, however, be allergen since it can be made using allergens such as lactose (derived from milk), glucose (made from wheat) and or malt syrup (barley). If you see it on the label, there should be an allergy listing at the bottom which will tell you where it comes from. ("This product may contain wheat and milk"). You'll find caramel coloring in everything from breads to beers.
There have been some studies done that link caramel colorings to cancer, especially if ammonia is used in it's processing. The trouble is..how do you know? You'll find in the U.S. that it only needs to be labeled as "caramel color".
Here is an excellent article with more information: http://www.cspinet.org/new/201102161.html
But what is it exactly? Burnt sugars rubbed all over your holiday ham to make it have that rich "right out of the oven" look? Er...well, no. It's made chemically burning carbohydrates (Fructose, dextrose ect.) along with alkalais or salts. It's one of the oldest tricks in the recent culinary coloring world and the colors range from deep dark to tan. Most of it (3/4s) is used in the making of beverages (ah..our good friend soda pop!) There are different processes in making it and different classifications of colorings which may...or may not...involve the use of ammonium and/or sulfites in the manufacturing. It is "generally recognized as safe" by the USDA.
It can, however, be allergen since it can be made using allergens such as lactose (derived from milk), glucose (made from wheat) and or malt syrup (barley). If you see it on the label, there should be an allergy listing at the bottom which will tell you where it comes from. ("This product may contain wheat and milk"). You'll find caramel coloring in everything from breads to beers.
There have been some studies done that link caramel colorings to cancer, especially if ammonia is used in it's processing. The trouble is..how do you know? You'll find in the U.S. that it only needs to be labeled as "caramel color".
Here is an excellent article with more information: http://www.cspinet.org/new/201102161.html
Sunday, August 5, 2012
What is (BHA) and Butylated hydroxytoluene (BHT)?
These are food additives that are used as a preservative to keep food from spoilage. BHA and BHT can be found in butter, meats, chewing gum, snack foods, dehydrated potatoes, and even beer. These additives are approved by the FDA as safe for human consumption. However, they are proven carcinogens. There is proof that some people have difficulty metabolizing BHA and this can result in health and behavioral changes. They are KNOWN to cause hyperactivity in children.
Wait. Read that again. It's is a KNOWN fact that they cause hyperactivity.
They are also considered carcinogens by the United States Department of Health and Human Services. Yet..it's considered safe to add to foods.
Nice, isn't it?
Wait. Read that again. It's is a KNOWN fact that they cause hyperactivity.
They are also considered carcinogens by the United States Department of Health and Human Services. Yet..it's considered safe to add to foods.
Nice, isn't it?
Saturday, August 4, 2012
Lecithin or soy lecithin?
Somewhere, sometime ago I decided to try lecithin as a supplement. For the life of me, now I can't even remember why. I know I didn't have any bad reactions to it, that I was aware of. Lately I've been noticing it on ingredients lists. A LOT. Usually tucked away near the bottom (which means in the smallest quantities of the other ingredients.) So, what is it anyway?
This article sums it up pretty neatly, so I'll just share with you, rather than writing it out myself:
http://blog.fooducate.com/2009/07/07/what-is-soy-lecithin-and-why-is-it-found-in-so-many-products/
This article sums it up pretty neatly, so I'll just share with you, rather than writing it out myself:
http://blog.fooducate.com/2009/07/07/what-is-soy-lecithin-and-why-is-it-found-in-so-many-products/
Friday, August 3, 2012
What are Sulfites?
Sulfites are another preservative found in foods, but they are also naturally occuring (most wines have naturally occuring sulfites in them, which is why they give me a nasty headache). They are counted in the top nine for food allergens. The trouble is though, the reaction is not a true allergic reaction and most people would not test positive for sulfites on an allergy test. People at risk for having reactions are asthmatics and people who have sensetivities to aspirin (salicylate sensetivity). The reaction can be quick and severe including respiratory distress and even anaphalaxyis.
The problem here in the U.S. is that sulfites may not be labled on food products, and often are not. According to Wikipedia:
In the U.S., labeling regulations do not require products to indicate the presence of sulfites in foods unless it is added specifically as a preservative;[7] however, many companies voluntarily label sulfite-containing foods. Sulfites used in food processing but not specifically added as a preservative are only required to be listed if there are more than 10 parts per million (ppm) in the finished product. The products most likely to contain sulfites (fruits and alcoholic beverages less than 10ppm) do not require ingredients labels, so the presence of sulfites is usually undisclosed.
So chances are you consume them. On a regular basis. And don't realize it. And, you may not even be aware that you have a sensitivity to them. This is something I know I've battled with on a personal level. My mom has been a long time sufferer of horrific headaches related to foods with MSG and with sulfites and I myself will get a profound headache if I consome them in great quantity (a glass of wine has me whipped).
They have been used for years as a food preseravitive as they do extend the shelf lives of food significantly. Sensetivities can develop at any time during a persons life span and you may never be aware of what it is that is causing you to feel poorly. It is important if you have a reaction, to talk to your doctor about it. As I said previously, it's hard to know exactly what these are found in, and sometimes they are there purely by nature. Not everybody will react severely and there's a "trigger point" of exposure that is different for everybody who does have a sensetivity. It's something to be mindful of though, especially if you have asthma.
Here is an FDA guideline of foods that MAY (even they're unsure) contain sulfites:
http://extoxnet.orst.edu/faqs/additive/sulf_tbl.htm
The problem here in the U.S. is that sulfites may not be labled on food products, and often are not. According to Wikipedia:
In the U.S., labeling regulations do not require products to indicate the presence of sulfites in foods unless it is added specifically as a preservative;[7] however, many companies voluntarily label sulfite-containing foods. Sulfites used in food processing but not specifically added as a preservative are only required to be listed if there are more than 10 parts per million (ppm) in the finished product. The products most likely to contain sulfites (fruits and alcoholic beverages less than 10ppm) do not require ingredients labels, so the presence of sulfites is usually undisclosed.
So chances are you consume them. On a regular basis. And don't realize it. And, you may not even be aware that you have a sensitivity to them. This is something I know I've battled with on a personal level. My mom has been a long time sufferer of horrific headaches related to foods with MSG and with sulfites and I myself will get a profound headache if I consome them in great quantity (a glass of wine has me whipped).
They have been used for years as a food preseravitive as they do extend the shelf lives of food significantly. Sensetivities can develop at any time during a persons life span and you may never be aware of what it is that is causing you to feel poorly. It is important if you have a reaction, to talk to your doctor about it. As I said previously, it's hard to know exactly what these are found in, and sometimes they are there purely by nature. Not everybody will react severely and there's a "trigger point" of exposure that is different for everybody who does have a sensetivity. It's something to be mindful of though, especially if you have asthma.
Here is an FDA guideline of foods that MAY (even they're unsure) contain sulfites:
http://extoxnet.orst.edu/faqs/additive/sulf_tbl.htm
Thursday, August 2, 2012
What are "Natural Flavors"?
You flip over your bottle of creamy salad dressing and scan the ingrediant list. You may or may not be shocked by the sheer number of items listed. You may or may not be shocked that most of them are unpronouncable. But it's just ranch right? Yummy, low in calories because we're watching our weight salad dressing. It'll go on some healthy greens and...oh look! It's natural! See right there, it says "natural flavors". Yay!
Hmmm...what are natural flavors anyway? Well, I'd think condensed versions of the original flavor, added in to make it all better. Like, the essence of sour cream and onions added into my dressing....but I'd be wrong to think that. Flavorings are focused on altering or enhancing the flavors of natural food product such as meats and vegetables, or creating flavor for food products that do not have the desired flavors such as candies and other snacks. Most types of flavorings are focused on scent and taste (Wikipedia). No, "natural flavors" are not really all that natural but can include a number of agents, including legally glutamates (as in MSG biproducts) and they don't have to be disclosed as long as they are "reasonably safe". Glutamates, in case you don't know, are what is called an excitoxin. Ohhh..sounds like fun, right? But there are many other "natural flavorings" added to foods, meant to enhance the foods we love. Some of them are indeed..natural. Essential oils and such, but they come in unregulated amounts. Some of them...bi-products of other industries (petroleum).
And they are in EVERYTHING (seemingly).
This is an interesting blog post on the topic: http://foodbabe.com/2011/12/01/chemical-warfare-with-natural-flavor/
Why can't they just be honest to us? Let us know what's really going into our foods?
Hmmm...what are natural flavors anyway? Well, I'd think condensed versions of the original flavor, added in to make it all better. Like, the essence of sour cream and onions added into my dressing....but I'd be wrong to think that. Flavorings are focused on altering or enhancing the flavors of natural food product such as meats and vegetables, or creating flavor for food products that do not have the desired flavors such as candies and other snacks. Most types of flavorings are focused on scent and taste (Wikipedia). No, "natural flavors" are not really all that natural but can include a number of agents, including legally glutamates (as in MSG biproducts) and they don't have to be disclosed as long as they are "reasonably safe". Glutamates, in case you don't know, are what is called an excitoxin. Ohhh..sounds like fun, right? But there are many other "natural flavorings" added to foods, meant to enhance the foods we love. Some of them are indeed..natural. Essential oils and such, but they come in unregulated amounts. Some of them...bi-products of other industries (petroleum).
And they are in EVERYTHING (seemingly).
This is an interesting blog post on the topic: http://foodbabe.com/2011/12/01/chemical-warfare-with-natural-flavor/
Why can't they just be honest to us? Let us know what's really going into our foods?
Wednesday, August 1, 2012
What is Propyl Gallate?
Just a quickie as we continue on with our tour of food additives:
http://blog.fooducate.com/2009/09/10/10-things-to-know-about-propyl-gallate/
http://blog.fooducate.com/2009/09/10/10-things-to-know-about-propyl-gallate/
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