Common Additives

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JoAnn Guest <angelprincessjo

Mon Oct 21, 2002 12:18 pm

Fwd: Common Additives

 

 

 

 

 

Common Additives:

 

There are many food and cosmetic additives in processed products.

 

Some are quite harmless, while others have known toxicities.

 

We have listed for your convenience, many common additives and

their possible side effects, so that you can assess independently

whether or not you choose to ingest them.

 

Listed are synthetic additives and deleterious natural additives.

 

Additive Source and Use

 

Possible Side Effects

 

Further Info

 

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1. Glutamates--

 

Glutamic acid is a naturally occuring amino acid which does not

generally present problems in its BOUND form.

 

Includes: yeast extract, hydrolyzed protein, MSG (monosodium

glutamate)

 

MSG is made from starch, corn sugar or sugar beets.

 

Autolyzed yeast extract is made from yeast-- cells which are

allowed to die and break up, a process called autolysis. Glutamate

is found inside the cells, mostly bound to proteins.

 

When the yeast proteins are broken down by autolysis to form

autolyzed yeast, these release " free " glutamate. Hydrolyzed

proteins are animal or plant proteins (such as soy or corn) that

have been partially broken down by a chemical process that

includes the use of water. These substances are high in glutamate

and salt but low in quality protein. Glutamates found in 'free'

form are commonly used as flavour enhancers. Known adverse

reactions include hives, asthma, seizures, and migraine headaches;

brain damage, learning disorders, or endocrine disturbances; and

diverse diseases of the central nervous system such as addiction,

stroke, epilepsy, schizophrenia, anxiety, depression, and

degenerative disorders such as ALS, Parkinson's disease, and

Alzheimer's disease.

 

Free form glutamates are hidden ingredients, not necessarily

labelled MSG.

 

2. Colouring-- Both natural and synthetic

 

... colourings are used extensively in processed food and cosmetic

products, as well as vitamins. Some varieties of each are likely

deleterious, so keep informed. Obviously your best option is eating

no colouring at all, as any colouring is an artificial cosmetic

measure which isolates you from the food you are actually eating.

 

Natural Colours-- A variety of sources, only some of which are

vegan! Conduct your own simple experiment at home to see whether or

not the colouring in your food is natural or coal tar based!

 

Over 90% of > commercial food colourgs are derived from coal-tar.

> There are numerous food colourings which have known toxicities.

 

 

 

Additive 3. Preservatives There are a wide variety of natural and

synthetic food preservatives, used to prevent rancidity,

oxidization, fermentation, discoloration, etc.

 

Covered in this section are: sulfites, BHT & BHA, nitrites &

nitrates, Vitamin E, Vitamin C, sodium benzoate, propionate,

sorbates and parabens. Sulfites (includes sulfur dioxide, sodium

bisulfite, potassium bisulfite, sodium sulfite, sodium

metabilsulfite, potassium metabisulfite. Used as an antioxidant and

an antibrowning agent in foods. Added to vegetables, wine and

processed foods. Many dried fruits which appear extremely bright

in colour undoubtably have added sulfites.

 

Destroys thiamine (Vitamin B1) in food. Some people react

negatively to it. Reactions to sulfites include asthma attacks,

loss of consciousness, anaphylactic shock, diarrhea, and nausea.

 

BHA and BHT, (butylated hydroxyanisole and > butylated

hydroxytoluene) Preservatives and antioxidants used in many foods.

BHA can damage the liver and kidneys. BHT has been linked to birth

defect in animals whose mothers were given it. BHT appears to be

more toxic to the kidneys than BHA. There is a possibility that BHT

converts other ingested substances into toxins and carcinogens.

BHT has been banned in England.

 

Nitrates & Nitrites, (sodium nitrite, sodium nitrate, potassium

nitrite, potassium nitrate) Nitrates are added to cured meats as a

color fixitive, and to matches to improve the burning of tobacco.

Some vegetables are high in nitrates if they were exposed to high-

nitrogen fertilizers. Sodium nitrite retains the red bloodedness

of meats, renders the food tangier and acts as a fungicide.

 

Nitrates and nitrites, commonly known as 'saltpeters', combine

with stomach saliva and food substances to create nitrosamines,

which are potent carcinogens. The FDA has revoked its intent to

phase out nitrates and nitrites because the industry has made the

claim that there is no proper substitute.

 

Tocopherol, Tocopheryl Acetate, Vitamin E. This group of

substances are vitamin E extracts, which are generally refined from

soy. Tocopherols are used as antioxidants in food preservation.

The product has few reported contraindications. Unfortunately, in

the mid-1990's, the soy industry became to a large extent,

genetically modified. Vitamin E is hard to get non-GMO in Canada at

this point. Ascorbic Acid, Vitamin C. Like Vitamin E, vitamin C

is also used as an antioxidant in foods.

 

Ascorbic acid is generally derived from corn. Ascorbic acid should

not be ingested with sodium salicylate, sodium nitrate, theobromine

and methenamine.

 

Since vitamin C often comes from corn, chances are high in Canada

that it is derived from a genetically modified plant.

 

Sodium Benzoate. An antimicrobial preservative. Orange soft drinks

contain a high amount of it, up >to 25mg per 250ml. Also in milk and

meat products, relishes and condiments, baked goods and lolli-pops.

 

Used in many oral medications including Actifed, Phenergan, and

Tylenol. No known toxicity for external use. Moderately toxic by

ingestion: this chemical has caused birth defects in experimental

animals. Known to causes nettle rash, and aggravate asthma. Appears

to have little or no effect in small doses. Medline description of

risks. Includes info on sodium benzoate use and children, pregnancy

and elders.

 

Propionic Acid Includes: calcium propionate, sodium propionate.

Used in breads, cheeses and other foods, this chemical is produced

synthetically from ethylene, carbon monoxide and steam. May trigger

allergic reactions including migraine headaches in those who are

sensitive to it.

 

Studies show that they are as toxic to our cells as they are to

the bacteria for which they are being used to kill. These

chemicals can suppress the passage of molecules into cells, which

in turn hinders cell growth.

 

A healthy digestive system should be able to detoxify

propionates, but when consumed with a lot of other additives, our

bodies may become overburdened and do so with less efficiency.

 

Enzymes Enzymes are used as catalysts to speed of certain chemical

reactions. Enzymes are used in > the making of cheese, bread,

certain beverages (such as beer), and in the production of some

food additives. Specific enzymes need not be listed as >

ingredients in the food. Many enzymes many come from genetically

modified sources.

 

Enzymes do occur naturally in many foods, including vegetables,

fruits and meats. Their function and value in these forms is quite

different than those used in food production, and they are actually

indispensable for maintaining proper health.

 

Center for Science in the Public Interest, an excellent resource

of additives with a health rating system and a convenient and

accessible definition of each!

 

Review the U.S. government's regulatory process regarding food

additives. Interesting Articles: Labeling on insect-derived food

coloring

 

Canadian government announces increases levels of > potassium

sorbate and sodium propionate in certain foods.

 

This information was derived from a Canadian Site: The Big Carrot

2000.

 

JoAnn

 

 

 

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