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.