Most mainstream commercial-grade food products contain additives of some sort. Controversy abounds as to whether additives are harmful or harmless. Overall, the evidence is largely overwhelming in favor of additives. America has the safest and most quality controlled food in the world.
The majority of food additives are completely safe. Only in the rarest of occasions do they cause problems for a decidedly small segment of the population. There is little evidence linking food additives to major health risks. The benefits of food additives far outweigh the presumed potential harm. They keep foods from spoiling, they enhance flavor, and in many instances, improve the overall nutritional content.
The Food and Drug Administration (FDA) dutifully regulates the use of both direct and indirect additives. Prior to approval by the FDA, food additives must undergo many levels of testing to ensure that they are safe for consumption. Additives may actually help make certain foods beneficial. The major types additives (things that have been added to somehow enhance or alter the food) regulated by the FDA include: 1)emulsifiers, 2) preservatives, 3) antioxidants, 4) colorings and dyes.
Emulsifiers
Emulsifiers are used as thickening agents. They improve the overall consistency and smoothness of texture in foods such as sauces, ice cream, creams, jams and jellies. Emulsifiers also keep oil and water from separating in some soups and condiments.
Carrageenan
Because of its water solubility, it is most often used to enhance the creaminess of certain foods. It forms a gel in hot water, and is typically an additive in tomato sauces, salad dressings, cheese products, ice cream and chocolate milk mix powder.
Cellulose
Cellulose, is a complex carbohydrate making it a “good” carb. It is a large molecule made up of glucose. As a polysaccharide, it is indigestible. Refined cellulose is most often present in whole-grain cereals.
Glycerol
This is a type of alcohol substance that is the main component in fatty acids. It is made naturally by the body in animals and plants. It provides a distinct sweetness in taste, making it widely popular as an additive in certain wines.
Guar gum
Sometimes referred to as jaguar gum or guar flour, it is a natural resin from the seeds of the guar plant. Aside from its use as an emulsifier, it is commonly used as an herbal supplement to curb the appetite. It also helps the body rid itself of toxins.
Preservatives
Preservatives generally fall into one of two main categories: antimicrobials and antioxidants. Preservatives that are antimicrobials help protect the food product from fungi and bacteria, thereby extending its shelf life. In dried foods, preservatives of this type enhance the food’s overall appearance by preventing the food from losing its color. Main antimicrobials include:
-Benzoic acid
-Nitrites/Nitrates
-Sulfites
Benzoic acid occurs naturally in some plants. It is found in sodas, beer, fruit products, margarine and some acidic foods. Nitrites are used in many processed meats. It is a naturally occurring chemical product that results from oxidation of ammonia. Although it is a particularly useful preservative, recent evidence suggests that it may be harmful to the body in higher concentrations. For this reason, the use of nitrates and nitrites is rapidly declining in the meat industry.
Sulfites are natural by-products of fermentation, which is why they are so common in wine. As a preservative they help protect the food from bacteria. They are, for the most part, safe since the body can break down this compound by means of the enzyme sulfite oxidase. However, foods containing sulfites should be avoided by people with asthma.
Pectin is a naturally occurring substance in many fruits and vegetables. Pectin has been shown to have the ability to act as an antibacterial and antifungal. It also has the potential to lower high cholesterol. Pectin is a complex carbohydrate, comprised of long chains of sugar molecules.
Antioxidants
Perhaps the most widely recognizable antioxidant is vitamin C. The technical term for this vitamin is ascorbic acid. It prevents fruit juices from taking on a brownish color. It also enhances the baking quality of wheat. Another well-known antioxidant is tocopherol also known as vitamin E. Oils and shortening are the likely foods in which vitamin E is used as an additive. It helps keep the food from spoiling in the presence of oxygen.
Lecithin is a natural anti-oxidant present in egg yolk and soybean oil. It prevents oils and butters from becoming rancid. Lecithin is rich in B vitamins, which enables it to aid liver function. It may also promote the brain’s ability to store memory. It also helps the body digest fats.
Food Coloring
A variety of confectionery foods contain colorings or dyes. The majority of these additives are safe. However, two specific dyes (red 2 and violet 1) were recently removed from the market when evidence suggested that they may be carcinogenic. Ever since, the FDA has increased the rigidity of its safety standards for such additives. Currently there are only 9 man-made color additives that the FDA permits for use.
What About Organics?
Despite having been proven safe by the FDA, preservatives and additives are still shunned by certain folks. They favor instead things like whole foods or organic foods. The only difference between the two is marketing. By definition, organic foods are those that are cultivated and grown using nothing but natural methods of fertilization and pest control. Foods of this variety often have a great deal of appeal to those who prefer to keep their diets free of foods containing additives and preservatives.
Free range produce is another aspect of organic foods. Poultry, pork, and beef that are free range are generally free from growth hormones. They have also been afforded the opportunity to graze outdoors. This added exercise results in leaner, tastier meat. However, it is often less tender.
Organic foods are typically regarded as safer or more nutritious than the mainstream market competitors. There are several pros and cons to consider when it comes to filling the shopping cart with such products.
Benefits of organic/whole foods:
-less chance of residual pesticides or herbicidal chemicals
-generally chemical-free
-dye-free
-no hormones added
-no antibiotics used on the animals generating the food product
-no preservatives
-animals presumed to have been treated in more humane manner (e.g. cage free or free range poultry)
Drawbacks of organic/whole foods:
-more expensive
-less aesthetically pleasing due to absence of preservatives
-produce has a tendency to rot and spoil more quickly
-farmers who produce organic crops may have lower crop yields; this limits availability and drives the price up
-fruit skin may be damaged from insects
-unfamiliar appearance (i.e. food “looks” different)
Conclusion
There is no nutritional advantage to purchasing organic products. Unless a person is driven by ethical reasons to purchase organic foods, there is little impetus for doing so. As stated before, the United States has the safest and most quality controlled food in the world. Individuals are free to select from a variety of foods, and can rest assured that they are not putting their health at risk.
