Latest Thoughts.

So...

I just went through what I have posted on here so far and have come to a rough idea of what topic I would like to progress with.

I believe that Thesis should be an opportunity to enlighten people about a subject that they don't know much about (while at the same time furthering my knowledge of the subject).

Additives in food is a subject that some people think they understand and have some grasp of which ones to avoid. But a lot of people are a little off put by all of the long chemical sounding names and have no idea what their purpose is and whether they are good or bad for us.

I am proposing to design something that will clear up what different additives are. Whether they are good or bad. Where to find them. What their purpose is. Something educational that people can go away from having learned something and hopefully apply it the next time they are in the grocery store.

As far as design opportunities. I have been interested in the USDA food guide pyramid and I think it could be fun and interesting to construct a new additives pyramid that has the okay additives at the bottom and the ones to stay away from at the top.

This could be produced as an interactive webpage, as posters, as a psa, a 3D graphic could be fun. The possibilities are there, it's just finding the appropriate one for the topic.

Healthy and Unhealthy Carbs

A quick definition of healthy carbs and unhealthy carbs:

Healthy carbs (sometimes known as good carbs) include whole grains, beans, fruits, and vegetables. Healthy carbs are digested slowly, helping you feel full longer and keeping blood sugar and insulin levels stable.

Unhealthy carbs (or bad carbs) are foods such as white flour, refined sugar and white rice that have been stripped of all bran, fiber and nutrients. Unhealthy carbs digest quickly and cause spikes in blood sugar levels and energy.

Meat Poultry Nutrition

http://www.meatpoultrynutrition.org/ht/d/Faqs/pid/26093

Federal law does NOT permit the use of added hormones in poultry or swine (pigs and hogs). Since hormones are not used in the production of poultry (chicken and turkey) or hogs, poultry and pork products sold in the United States do not contain any added hormones.

Are organically produced foods more nutritious?

Foods labeled "organic" must meet the standards set by the U.S. Department of Agriculture's National Organic Program. These standards address what methods farmers use to raise animals and grow crops labeled as "organic." Farms, processing plants and companies must be inspected and certified by a government-approved entity before food products can be labeled "organic." Organic food is produced without using most conventional pesticides, fertilizers, bioengineering or ionizing radiation. However, animal manures are approved as fertilizers, so that raw foods must be thoroughly washed before consumption.

USDA makes no claims that organic foods are more nutritious than conventionally-grown foods; they are produced using different methods. For example, organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones.

Numerous studies have examined the issue of whether organic foods are higher in nutrients than conventional foods. One recent study reviewed the scientific literature and found little difference between organic and conventional foods in terms of concentration of most vitamins, minerals and trace elements. There were some trends toward higher ascorbic acid (vitamin C) levels in leafy green vegetables and potatoes and some variations in the amounts and types of protein found in vegetables and cereal crops. However, the authors concluded that there is not enough evidence available to evaluate nutrient levels compare between conventional and organic foods. The authors, like many nutrition experts, noted that the key to improving health is a well-balanced diet from any source.

References/More Information:

• http://www.ams.usda.gov/nop/Consumers/brochure.html
• http://www.ams.usda.gov/nop/FactSheets/FactSheetsHome.html
• Magkos, F, Arvaniti, F and Zampelas A. Organic food: nutritious food or food for thought? A review of the evidence. Int J Food Sci Nutr. 2003 Sep;54(5): 357-71.

What types of additives are used in meat and poultry products?

Fresh meats and poultry contain no additives, unless noted on the label. All additives used in preparing (e.g marinating, seasoning, etc.) or processing foods must appear on the product's ingredient list.

The Food and Drug Administration (FDA) defines a "food additive" as any substance used to provide a technical effect in foods. All food additives used in meat and poultry products are rigorously evaluated and monitored for safety by both the Food Safety and Inspection Service of the U.S. Department of Agriculture (USDA) and the FDA. Many additives are considered to be "generally recognized as safe" or GRAS, and are considered to have a long, safe history of use in foods or have been proven safe by scientific studies. Spices, salt and sugar are examples of GRAS ingredients.

Many additives come from plant sources such as pineapple plants (bromelin), fig trees (ficin), seaweed (carrageenan), and papaya trees (papain).

Food additives serve many important purposes in food such as improving flavor and appeal, easing food preparation and processing, and extending freshness and safety. Here are just a few examples of additives and their functions:

• Bromelin and ficin are tenderizers that improve flavor and appeal by softening the texture of meat and poultry.
• Sodium caseinate is a binder that improves texture in foods like hot dogs.
• Gelatin and modified food starch are thickeners like are used in products such as luncheon meats to help retain moisture.
• Sodium nitrite is used to cure and provide the unique taste and color of cured meats like ham, bacon and hot dogs. Nitrite has been shown to block the growth of the deadly botulism-causing pathogen Clostridium botulinum, inhibit growth of Listeria monocytogenes, and extend shelf life of meats.
• BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole) are antioxidants that slow down rancidity and protect nutrients like vitamin A from breaking down.
• Sodium erythrobate (made from sugar) is used to preserve the color of cured meats.

References/More Information:

• http://www.fsis.usda.gov/OA/pubs/additive.htm
• http://www.meatami.com/content/presscenter/FactSheetSodiumNitrite.pdf
• http://www.fda.gov/fdac/features/2004/204_gras.html

12 Worst Additives

1. Sodium nitrite
The list of the 12 most dangerous additives to red flag—until we know more—includes the preservative sodium nitrite, used to preserve, color, and flavor meat products. Sodium nitrite is commonly added to bacon, ham, hot dogs, luncheon meats, smoked fish, and corned beef to stabilize the red color and add flavor. The preservative prevents growth of bacteria, but studies have linked eating it to various types of cancer. "This would be at the top of my list of additives to cut from my diet," says Christine Gerbstadt, M.D., M.P.H., R.D., L.D.N., a spokesperson for the American Dietetic Association. "Under certain high-temperature cooking conditions such as grilling, it transforms into a reactive compound that has been shown to promote cancer."

2. BHA and BHT

Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT) are additional additives to red flag. They are antioxidants used to preserve common household foods by preventing them from oxidizing. Both keep fats and oils from going rancid and are found in cereals, chewing gum, potato chips, and vegetable oils, but there is concern that they may cause cancer. "The structure of BHA and BHT will change during this process [of preserving food], and may form a compound that reacts in the body," says Gerbstadt. "BHA and BHT are not stable or inert. They're not just hanging out and being excreted by the body." Gerbstadt says that they are obviously not added for the purpose of giving people cancer, but for some people, some of the time, there may be that risk.

3. Propyl gallate

Propyl gallate is another preservative to avoid. It's used to prevent fats and oils from spoiling and is often used in conjunction with BHA and BHT. This additive is sometimes found in meat products, chicken soup base, and chewing gum. Propyl gallate has not been proven to cause cancer, but studies done on animals have suggested that it could be linked to cancer, so it is an additive to be concerned about. "It's important to read the label," says Gerbstadt. "You really have to carry a cheat sheet around in the supermarket. I try to buy as few foods as possible containing preservatives."

4. Monosodium glutamate

Monosodium glutamate is an amino acid used as a flavor enhancer in soups, salad dressings, chips, frozen entrees, and restaurant food. It is commonly associated with Asian foods and flavorings. MSG can cause headaches and nausea in some people, and animal studies link it to damaging nerve cells in the brains of infant mice. Gerbstadt recommends replacing MSG with a small amount of salt when possible. "Why bother using MSG when you can live without it?" she says. "MSG can cause migraine-like headaches and create other adverse affects for certain people. It is a flavor enhancer, but you’d be better off putting in a few grains of salt."

5. Trans fats

Trans fat makes it onto our dirty dozen list because eating too much of it leads to heart disease. "Trans fats are proven to cause heart disease, and make conditions perfect for stroke, heart attack, kidney failure, and limb loss due to vascular disease," says Gerbstadt. "It would be wonderful if they could be banned." Manufacturers have modified product ingredients lists to reduce the amount of trans fats, and are required to label trans fats amounts, but restaurant food, especially fast food chains, still serve foods laden with trans fats. Experts recommend we consume no more than two grams of trans fat per day, an amount easily accounted for if you eat meat and dairy.

Aspartame

Aspartame, also known by the brand names Nutrasweet and Equal, is an additive found in so-called diet foods such as low-calorie desserts, gelatins, drink mixes and soft drinks. It also comes in individual packages used in place of sugar as a sweetener. The safety of aspartame, a combination of two amino acids and methanol, has been the focus of hundreds of scientific studies. Conclusions by the U.S. Food and Drug Administration, the World Health Organization, the ADA, and the Food and Agriculture Organization indicated that the additive is safe. Conversely, the Center for Science in the Public Interest gave it their lowest ranking in a review of food additives, quoting animal studies in 1970 and in 2007, which suggest that there is a link between aspartame and cancer. Gerbstadt, spokesperson from the ADA—an organization that supports the general safety of aspartame—says that the additive might be unhealthy for some people—especially those with the disease phenylketonuria, an enzyme disorder—because it contains phenalalanine. "Some people may be sensitive to it, and it's easy to avoid," she says.

7. Acesulfame-K

This is a relatively new artificial sweetener, approved by the U.S. Food and Drug Administration in 1998 for use in soft drinks. It is also found in baked goods, chewing gum, and gelatin desserts. Acesulfame-K—the "K" is the chemistry symbol for potassium—is considered 200 times sweeter than sugar. While Gerbstadt isn't specifically concerned about this sweetener when used in moderation, there is a general concern that testing on this product has been scant. Some studies showed the additive may cause cancer in rats, but the substance makes top 12 lists of additives to avoid because further study is needed to conclude whether or not acesulfame-K is harmful.

8. Food colorings: Blue 1, 2; Red 3; Green 3; and Yellow 6

You may think that all dangerous artificial food colorings were banned by the FDA long ago, but there are five still on the market that are linked with cancer in animal testing. "Always opt for the product without the color, if you have a choice," says Gerbstadt. "I'm not saying to avoid all coloring. Many are made from natural sources. But some specific dye colors do promote tumor formation, in the right combination and conditions." Blue 1 and 2, found in beverages, candy, baked goods and pet food, are considered low risk but have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktail, candy, and baked goods, has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, though rarely used, has been linked to bladder cancer. Studies have linked the widely used yellow 6—added to beverages, sausage, gelatin, baked goods, and candy—to tumors of the adrenal gland and kidney.

9. Olestra

Olestra, a synthetic fat known as the brand name Olean and found in some brands of potato chips, prevents fat from getting absorbed in your digestive system. This often leads to severe diarrhea, abdominal cramps, and gas. "If you eat fat when taking Olestra, the fat is going to go right through you," says Gerbstadt. More significantly, though, Olestra inhibits healthy vitamin absorption from fat-soluble carotenoids that are found in fruits and vegetables and thought to reduce the risk of cancer and heart disease. "It blocks fat absorption, but it also blocks vitamin absorption," says Gerbstadt.

10. Potassium bromate

Potassium bromate is rare, but still legal in the U.S., and used as an additive to increase volume in white flour, breads, and rolls. Most bromate rapidly breaks down to an innocuous form, but it is known to cause cancer in animals—and even small amounts in bread can create a risk for humans. California requires a cancer warning on the product label if potassium bromate is an ingredient.

11. White sugar

Some foods, such as fruits and carrots, naturally contain sugar, but watch out for foods with added sugars, such as baked goods, cereals, crackers, even sauces and many other processed foods. Gerbstadt includes white sugar on the list of 12 because although it is non-toxic, large amounts are unsafe for our health and promote bad nutrition. "Simple sugars shouldn't take up more than about 10 percent of the total calories you consume daily," says Gerbstadt. Yet most Americans already are eating way over that amount, consuming 20, 30, or 40 percent of their calories from simple sugars, she says. Too much sugar not only leads to problems with weight control, tooth decay and blood sugar levels in diabetics; it also replaces good nutrition. "In addition to providing unnecessary calories, your body needs nutrients to metabolize sugar, so it robs your body of valuable vitamins and minerals," says Gerbstadt.

12. Sodium chloride

A dash of sodium chloride, more commonly known as salt, can certainly bring flavor to your meal. But salt is another hidden food additive that can lead to health issues. "Small amounts of salt are needed by the body and are beneficial in preserving food," says Gerbstadt. "Excessive amounts of salt can become dangerous for your health, affecting cardiovascular function, leading to high blood pressure, heart attack, stroke, and kidney failure."

Smash Your Food

http://www.foodnme.com/smash-your-food/

This website is awesome.

You have to guess how much sugar, salt and oil a food has and then watch as it is smashed and the sugar, salt and oil is extracted from it.

It is a lot of fun while being nicely designed too.

Whole site foodnme.com is actually very fun.

Healthy Eating Websites

http://www.papayahead.com/

Dispelling Myths, Eating Well, Having Fun!

Calorie calculator

BMI calculator

http://thesnackneutralizer.com/

This site is kind of quirky and fun, but surprisingly interesting.

Find out what it takes to burn the calories you consume.

First you find your snack.

- Such as cakes, pies, muffins, cookies, candy.

Then you choose the activity you want to do to burn off the calories.

- Such as running, kickball, gardening.

For example,

To burn the 572 calories from a large blueberry muffin, I would have to rake leaves for 238 minutes (almost 4 hours).

This site will also give you the complete nutritional breakdown of each food.

You can search for foods high in a certain nutrient, such as protein or vitamin C.

Or you can search for foods high in one nutrient and low in another.

More examples!

To burn off the calories from two oatmeal raisin cookies I would have to clean my room for an hour.

To burn off the calories from one king size twix I would have to play Wii Tennis for 2 and a half hours.

To burn off the calories from one slice of lemon meringue pie I would have to walk up 2,440 steps.

To burn off the calories from one plum I would have to jump rope 320 times.

http://www.tonysplate.com/calculate.php

Useful nutrition calculator.

Deal-a-Meal

Richard Simmons card game.

"Richard Simmons, the popular and comical exercise and health nut personality, who has shed many pounds himself, operates the "Deal-A-Meal" diet and exercise card game program, sold mainly via TV infomercials/mail order.

This food program is based on the American Diabetic Association’s exchange list, and categorizes foods into various classes.

The dieter moves cards within a wallet, from one side to another, during the day as meals are eaten. When you run out of cards, that’s all the food you’re allowed for the day.

The Deal-a-Meal card game was specifically designed to help obese dieters obtain fast weight loss."

http://www.bestdietforme.com/TR/RichardSimmons.htm

Deal-a-Meal Commercial from 1987

http://www.youtube.com/watch?v=GUVgNhJvHjs

Youtube video by ajosirius about Deal-a-Meal

http://www.youtube.com/watch?v=3wxDxGJ6Ijc&feature=related

Pick Chow

Pick Chow

Interesting interactive game site for kids where they can build a meal and see how healthy it is.

Their meal is rated from 0 stars to 5 stars.

Levels of protein, carbs, fat and fiber are shown rising as the meal is made, including danger zones when you are getting to much or too little.

There are also levels for the 3 S's - sugar, saturated fat and sodium which should be kept low.

It includes pretty much every kind of food you can imagine.

Apps for Healthy Kids

Found something that's actually half decent on the mypyramid.gov website.

appsforhealthykids.com

It is basically a competition to create innovative, fun and engaging software tools and games that encourage children directly or through their parents to make more nutritious food choices and be more physically active.

A lot of the site is kind of dull and has a lot of text. But the little fruit characters are super awesome!

Basic Food Groups

The essence of a healthy diet can be summed up with three words: variety, moderation and balance. To make it easy to follow these simple principles, the United States Department of Agriculture (USDA) has devised the Food Guide Pyramid which divides food into six basic groups and recommends a number of daily servings for each. These servings are of moderate size, and if a person selects a variety of foods from each group, there should be no problem in a achieving a balanced diet.

7 Dietary Guidelines:

1. Eat a variety of foods.

2. Balance the food you eat with physical activity to maintain or improve weight.

3. Choose a diet with plenty of grains, vegetables and fruits.

4. Choose a diet low in fat, saturated fat and cholesterol.

5. Eat a diet moderate in sugars.

6. Eat a diet moderate in salt.

7. If you drink alcoholic beverages, do so in moderation.

Avocados

Actually a fruit, not a vegetable.

A rich source of folate, vitamin A, and potassium.

Useful amounts of protein, iron, magnesium, and vitamins C, E, and B6.

Very high in calories with 85% coming from fat.

Should be used sparingly.

It contains approximately 200 calories in a 4-ounce serving.

It has more fat and calories than any other fruit.

Avocados have more protein than any other fruit - approximately 2g in a 4-ounce serving.

Fruits

Apples

Benefits:

- Low in calories, high in soluble fibers that help lower cholesterol.

Drawbacks:

- Relatively low in nutrients.

- May contain pesticide residues.

The average apple provides only 8mg of vitamin C, or 13% of your RDA.

Apricots

Benefits:

- Rich source of beta carotene, iron and potassium.

- High in fiber, low in calories.

- Dried apricots and apricot leather are nutritious fat-free snack foods.

Drawbacks:

- Sticky residue from dried apricots can lead to cavities.

- Some allergy issues.

The beta carotene it contains is an antioxidant.

Rich in vitamin C, nut is lost when it is canned or dried.

High in iron and potassium.

Three fresh apricots or 10 dired halves provide more than 25% of your RDA of vitamin A.

Bananas

Good source of potassium, folate and vitamins C and B6.

Because they are bland, easy to digest and hypoallergenic, they are an ideal early food for babies.

Bananas are only exceeded by avocados (which are high in fat) as a fruit source for potassium, a mineral instrumental in proper muscle function.

Foods that harm, foods that heal.

Antioxidants

Benefits:

- Protect against cancer, heart disease, cataracts and other degenerative diseases.

- May slow the aging process.

- Prevent the spoilage of oils and processed foods.

Drawbacks:

- May have detrimental effects if taken as high-dose supplements.

Antioxidants are positively charged molecules that combine with negatively charged free radicals, making them harmless.

Free radicals are created by burning oxygen.

Free radicals are unstable molecules that damage healthy cells as they careen through the body.

Free radicals search for positively charged molecules with which they can react, or oxidize.

Plants have developed their own protective substances called phytochemicals, which help protect against cancer and other diseases.

Foods that harm, foods that heal.

Pg 26.

Additives

Few foods reach todays stores free of additives, substances that do not occur naturally in a food. These include preservatives to prevent spoilage; vitamins and minerals, either to replace nutrients lost in processing or to increase nutritional value; sugar, salt, and other flavorings to improve taste; and dyes to make food more visually appealing.

Although many people question the safety of additives, there is little evidence that they constitute a major health risk for most people.

There are about 2,800 additives approved by the Food and Drug Administration (FDA).

Benefits:

- Prevent spoilage and rancidity.

- Enhance flavor and appearance.

- Boost nutritional content.

Drawbacks:

- Susceptible people may suffer allergic or adverse reactions.

- Some can exacerbate medical conditions.

To the public, substances with strange chemical names sound off putting.

Such as sodium stearyl fumarate (a bleaching agent in baked goods).

These substances are considered harmless, but consumers who don't understand why such chemical compounds are added to foods are understandably wary.

Every now and again an additive is removed from the market because of suspected health issues. These are not always valid issues, as other countries may continue to use the substance with little issue. An additive may only affect a very limited number of people, and millions may use it without any obvious problems.

There are accidental additives, such as environmental pollutants which can be harmful when ingested in large quantities. A common example is pesticides that are sprayed on plants.

Common food additives:

Preservatives

E.g. Antimicrobials, Antioxidants.

Extent shelf life, prevent fungi and bacteria, prevent rancidity due to oxygen.

Colorings

E.g. Beta Carotene, FD&C colors.

Make food look more appealing.

Flavor enhancers

E.g. Dioctyl Sodium-sulfosuccinate, Monosodium glutamate (MSG).

Improve flavor, heightens taste perception.

Emulsifiers, Stabilizers & Thickeners

E.g. Carrageenan, Glycerol.

Improves texture and consistency.

Foods that harm, foods that heal.

Pg 10.