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Food Additives You Must Avoid….

August 21, 2010

-SirNatural

Food Additives You Must Avoid

The Center instead of Science in the Public Interest is a research and non-advantage group that is an advocate for nutrition and food safety.  They freshly published a list of food additives to avoid and ones that are guarded. You know, those ingredients that you can’t pronounce forward the back of every packaged food label you pick up and explain?  Below I have selected some of the most offensive additives to be shy of at all costs.  You may read the full article from CSPI here.

Food Additives to Avoid

ACESULFAME-K

Artificial sweetener: Baked goods, chewing gum, gelatin desserts, diet soda, Sunette.

This artificial sweetener, manufactured by Hoechst, a giant German chemical company, is widely used around the world. It is about 200 epochs sweeter than sugar. In the United States, for several years acesulfame-K (the K is the chemical sign for potassium) was permitted only in such foods as sugar-unconstrained baked goods, chewing gum, and gelatin desserts. In July 1998, the FDA allowed this chemical to exist used in soft drinks, thereby greatly increasing consumer exposure. It is ofttimes used together with sucralose.

The safety tests of acesulfame-K were conducted in the 1970s and were of mean quality. Key rat tests were afflicted by disease in the created being colonies; a mouse study was several months too brief and did not expose animals during gestation. Two rat studies suggest that the additive efficacy cause cancer. It was for those reasons that in 1996 the Center as antidote to Science in the Public Interest urged the FDA to require more suitable testing before permitting acesulfame-K in soft drinks. In addition, expanded doses of acetoacetamide, a breakdown product, have been shown to overcome the thyroid in rats, rabbits, and dogs. Hopefully, the small amounts in feed are not harmful.

ASPARTAME

Artificial sweetener: “Diet” foods, including weak drinks, drink mixes, gelatin desserts, low-calorie frozen desserts, packets.

Aspartame (Equal, NutraSweet), a chemical cabal of two amino acids and methanol, was initially thought to subsist the perfect artificial sweetener, but it might cause cancer or neurological problems in the same state as dizziness or hallucinations.

A 1970s study suggested that aspartame caused brain tumors in rats. However, the Food and Drug Administration persuaded an independent review panel to reverse its conclusion that aspartame was perilous. The California Environmental Protection Agency and others have urged that independent scientists conduct new animal studies to resolve the cancer question. In 2005, researchers at the Ramazzini Foundation in Bologna, Italy, conducted the before anything else such study. It indicated that rats first exposed to aspartame at eight weeks of duration of existence caused lymphomas and leukemias in females. However, the European Food Safety Authority reviewed the study and concluded that the tumors probably occurred just by chance.

In 2007, the same Italian researchers published a follow-up study that began exposing rats to aspartame in utero. This study set up that aspartame caused leukemias/lymphomas and mammary (breast) cancer. It is well-adapted that the new studies found problems that earlier company-sponsored studies did not for the cause that the Italian researchers monitored the rats for three years instead of pair. The Italian tests remain controversial, with the industry contending that they were flawed in different ways and with the FDA stating its scientists couldn’t evaluate the studies inasmuch as the researchers refused to provide their original data.

In a 2006 study, U.S. National Cancer Institute researchers skilled a large number of adults 50 to 69 years of age over a five-year period. There was no evidence that aspartame posed ~ one risk. However, the study was limited in three major regards: It did not contain truly elderly people (the rat studies monitored the rats until they died a unregenerate death), the subjects had not consumed aspartame as children, and it was not a controlled study (the subjects supposing only a rough estimate of their aspartame consumption, and people who consumed aspartame efficiency have had other dietary or lifestyle differences that obscured the chemical’s personal estate).

The bottom line is that lifelong consumption of aspartame probably increases the expose to danger of cancer. People—especially young children—should not consume foods and beverages sweetened through aspartame, should switch to products sweetened with SUCRALOSE (Splenda), or should forbear all artificially sweetened foods. Two other artificial sweeteners, SACCHARIN and ACESULFAME-K, be favored with also been linked to a risk of cancer.

BUTYLATED HYDROXYANISOLE (BHA)

Antioxidant: Cereals, chewing gum, potato chips, plant oil.

BHA retards rancidity in fats, oils, and oil-containing foods. While more studies indicate it is safe, other studies demonstrate that it causes cancer in rats, mice, and hamsters. Those cancers are controversial because they occur in the forestomach, an organ that humans execute not have. However, a chemical that causes cancer in at least one organ in three different species indicates that it might exist carcinogenic in humans. That is why the U.S. Department of Health and Human Services considers BHA to have ~ing “reasonably anticipated to be a human carcinogen.” Nevertheless, the Food and Drug Administration allay permits BHA to be used in foods. This synthetic chemical can be replaced by safer chemicals (e.g., vitamin E), safer processes (e.g., packing foods beneath nitrogen instead of air), or can simply be left out (many brands of oily foods, such as potato chips, don’t conversion to an act any antioxidant).

OLESTRA (Olean)

Fat substitute: Lay’s Light Chips, Pringles Light chips.

Olestra is Procter & Gamble’s synthetic sluggish that is not absorbed as it passes through the digestive method, so it has no calories. Procter & Gamble suggests that replacing thorough fat with olestra will help people lose weight and lower the peril of heart disease.

Olestra can cause diarrhea and loose stools, ventral cramps, flatulence, and other adverse effects. Those symptoms are sometimes harsh.
Olestra reduces the body’s ability to absorb fat-soluble carotenoids (of the like kind as alpha and beta-carotene, lycopene, lutein, and canthaxanthin) from fruits and vegetables, bound an occasional serving wouldn’t be a problem. Those nutrients are thinking by many experts to reduce the risk of cancer and core disease. Olestra enables manufacturers to offer greasy-feeling low-fat snacks, moreover consumers would be better off with baked snacks, which are secure and just as low in calories. Products made with olestra should not subsist called “fat free,” because they contain substantial amounts of indigestible fat.

PARTIALLY HYDROGENATED VEGETABLE OIL, HYDROGENATED VEGETABLE OIL (Trans fat)

Fat, oil, shortening: Stick margarine, crackers, fried restaurant foods, baked goods, icing, microwave popcorn.

Vegetable oil, usually a liquor, can be made into a semi-solid shortening by reacting it through hydrogen. Partial hydrogenation reduces the levels of polyunsaturated oils – and in addition creates trans fats, which promote heart disease. A committee of the U.S. Food and Drug Administration (FDA) concluded in 2004 that forward a gram-for-gram basis, trans fat is even more disadvantageous than saturated fat. Ideally, food manufacturers would replace hydrogenated shortening by less-harmful ingredients. The Institute of Medicine has advised consumers to decay as little trans fat as possible, ideally less than about 2 grams a appointed time (that much might come from naturally occurring trans fat in flesh of neat-cattle and dairy products). Harvard School of Public Health researchers estimate that trans sluggish had been causing about 50,000 premature heart attack deaths year by year, making partially hydrogenated oil one of the most harmful ingredients in the provender supply (see discussion of salt below).

Beginning in 2006, Nutrition Facts labels regard had to list the amount of trans fat in a serving. That spurred ~ people companies, including Frito-Lay, Kraft, ConAgra, and others, to replace greatest in number or all of the partially hydrogenated oil in almost all their products. Usually the substitutes are healthier and the sum of saturated plus trans fat is no higher than it was. Foods labeled “0g trans obese” are permitted to contain 0.5g per serving, while “~t any trans fat” means none at all. Consumers need to be ~ labels carefully: foods labeled “0g trans” or “~t one trans” may still have large amounts of saturated fat.

Restaurants, what one. do not provide nutrition information, have been slower to change, however the pace of change has picked up. They use partially hydrogenated oil ~ the sake of frying chicken, potatoes, and fish, as well as in biscuits and other baked merchandise. McDonald’s, Wendy’s, KFC, Taco Bell, Ruby Tuesday, and Red Lobster are more of the large chains that have largely eliminated trans fat or quick will. Most large chains and many smaller independent restaurants continue to ferment in partially hydrogenated oil and their French fries, fried chicken, fried drag, and pot pies contain substantial amounts of trans fat. Fortunately, the conversion to an act of partially hydrogenated oil dropped by 50 percent from around 2000 to 2007.

In Denmark, the body politic has virtually banned partially hydrogenated oil. In 2004, the Center in favor of Science in the Public Interest petitioned the FDA to immediately ask restaurants to disclose when they use partially hydrogenated oil and to start the process of eliminating partially hydrogenated oil from the entire aliment supply. While the FDA rejected the idea of requiring restaurants to reveal the presence of trans fat, New York City, Philadelphia, Boston, and other jurisdictions bear set tight limits on the trans-fat content of restaurant foods. Meanwhile, the FDA is continuing to weigh CSPI’s petition to revoke the legal status of unfairly hydrogenated oil (the FDA considers that oil to be “in the main recognized as safe,” even though it and everyone else considers it to subsist “generally recognized as dangerous.”

Fully hydrogenated vegetable oil does not regard any trans fat, but it also does not have any polyunsaturated oils. It is at times mixed (physically or chemically) with polyunsaturated liquid soybean oil to bring into being trans-free shortening. When it is chemically combined with liquid oil, the constituent is called inter-esterified vegetable oil. Meanwhile, oil processors are tiresome to improve the hydrogenation process so that less trans fat forms.

POTASSIUM BROMATE

Flour improver: White flour, sustenance and rolls.

This additive has long been used to increase the convolution of bread and to produce bread with a fine crumb (the not-hard coating part of bread) structure. Most bromate rapidly breaks down to form innocuous bromide. However, bromate itself causes cancer in animals. The tiny amounts of bromate that may continue in bread pose a small risk to consumers. Bromate has been banned potentially worldwide except in Japan and the United States. It is seldom used in California because a cancer warning might be required forward the label. In 1999, the Center for Science in the Public Interest petitioned the FDA to proclamation bromate. Since then, numerous millers and bakers have stopped using bromate.

SACCHARIN

Artificial sweetener: Diet, not at all-sugar-added products, soft drinks, sweetener packets.

Saccharin (Sweet ’N Low) is 350 periods sweeter than sugar and is used in diet foods or during the time that a tabletop sugar substitute. Many studies on animals have shown that saccharin be possible to cause cancer of the urinary bladder. In other rodent studies, saccharin has caused cancer of the uterus, ovaries, pelt, blood vessels, and other organs. Other studies have shown that saccharin increases the influence of other cancer-causing chemicals. And the best epidemiology study (transacted by the National Cancer Institute) found that the use of fictitious sweeteners (saccharin and cyclamate) was associated with a higher incidence of bladder cancer.

In 1977, the FDA proposed that saccharin subsist banned, because of studies that it causes cancer in animals. However, Congress intervened and permitted it to have existence used, provided that foods bear a warning notice. It has been replaced in frequent products by aspartame (NutraSweet). In 1997, the diet-food industry began pressuring the U.S. and Canadian governments and the World Health Organization to take saccharin opposite their lists of cancer-causing chemicals. The industry acknowledges that saccharin causes bladder cancer in masculine rats, but argues that those tumors are caused by a machinery that would not occur in humans. Many public health experts rejoin by stating that, even if that still-unproved mechanism were change the quality of in male rats, saccharin could cause cancer by additional mechanisms and that, in more studies, saccharin has caused bladder cancer in mice and in fertile rats and other cancers in both rats and mice.

In May 2000, the U.S. Department of Health and Human Services sequestered saccharin from its list of cancer-causing chemicals. Later that year, Congress passed a body of rules removing the warning notice that likely will result in increased application in soft drinks and other foods and in a slightly greater incidence of cancer.

SODIUM NITRITE, SODIUM NITRATE

Preservative, coloring, flavoring: Bacon, ham, frankfurters, tiffin meats, smoked fish, corned beef.

Meat processors love sodium nitrite on this account that it stabilizes the red color in cured meat (without nitrite, of high temperature dogs and bacon would look gray) and gives a characteristic gust. Sodium nitrate is used in dry cured meat, because it slowly breaks etc. into nitrite. Adding nitrite to food can lead to the arrangement of small amounts of potent cancer-causing chemicals (nitrosamines), particularly in fried bacon. Nitrite, which also occurs in saliva and forms from nitrate in several vegetables, have power to undergo the same chemical reaction in the stomach. Companies now append ascorbic acid or erythorbic acid to bacon to inhibit nitrosamine creation, a measure that has greatly reduced the problem. While nitrite and nitrate incitement only a small risk, they are still worth avoiding.

Several studies be favored with linked consumption of cured meat and nitrite by children, pregnant women, and adults with various types of cancer. Although those studies have not yet proven that erosive nitrite in bacon, sausage, and ham causes cancer in humans, gravid women would be prudent to avoid those products.

The meat habitual devotion to labor justifies its use of nitrite and nitrate by claiming that it prevents the product of bacteria that cause botulism poisoning. That’s true, but freezing and refrigeration could also do that, and the U.S. Department of Agriculture has developed a guarded method using lactic-acid-producing bacteria. The use of nitrite and nitrate has decreased greatly over the decades, because of refrigeration and restrictions on the amounts used. The aliment industry could do the public’s health a favor by keen back even further. Because nitrite is used primarily in fatty, salty foods, consumers get important nutritional reasons for avoiding nitrite-preserved foods.

The list could journey on and on, but the above information is great.  I vehemently encourage everyone to check out the CSPI website (link at the outset of the post) and view the entire list because there are additives that honorable scary that are actually good for you.  Ascorbic acid (or vitamin C) comes to wish.  My advice for you is to shop around the edges of the grocery treasury.  There you’ll find meats, fruits, vegetables and nuts.  That’s every part of you need to eat.  If you consume those foods most not seldom and on a regular basis, avoiding the above additives is not difficult.

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2 Comments leave one →
  1. August 21, 2010 9:10 pm

    This should occur before the allergy has developed. Food Processors

  2. September 1, 2010 2:03 pm

    I saw your blog via yahoo the other day and absolutely find it irresistible. Carry on the great work.

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