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Food Additives C-D Calcium Benzoate - This additive is combustible. If it is overheated, it releases fumes that are noxious and acrid. It is generally used as a preservative in margarine. It comes in the form of white crystals and is water-soluble. Its use is limited to 0.1% of the weight of the finished product or 0.2% if combined with sorbic acid. Calcium Disodium EDTA - Here is another, that when heated releases toxic fumes. (Nitrous Oxide) It is considered an antioxidant used to clarify beverages, and keep sandwich spreads, mayonnaises, margarines, and salad dressings from spoiling. It is also used to keep canned shellfish from discoloration. The body will absorb about 5% of all that is swallowed and many believe that further testing should be done on this substance to clarify doubts of its safety. Calcium Silicate - Inhaling this additive may cause respiratory problems. Its main use is to keep powders and salts from caking together. The FDA considers this one safe, but further testing is indicated. Citric Acid - This additive is obtained from citrus fruit. It is considered to be the safest additive used in the United States. Tons of this additive are added to everything from carbonated beverages to cheese. It is by far the most widely used additive there is. Citrus Red 2 - This is a carcinogenic coal-tar dye. Now it can only be used to color Florida orange rinds and can only be used in limited amounts. It doesn't come from citrus fruit. It was long used to cover the green spots on oranges. Some Florida growers have stopped using it to gain consumer confidence, but some are still using it. Colorings - 33 different pigments have been approved for use by the FDA to color food. 26 of them are natural pigments. The natural pigments are more expensive, so food processors most always use the synthetic versions. Some of the artificial colors are carcinogenic and are still under scrutiny. Two that come to mind are Red No. 3, which is used to dye maraschino cherries and pistachios, the other being Yellow No. 5. Artificial colorings may make their way into almost anything; soft drinks, mixes, instant products, cold cuts, hot dogs, etc. While these artificial colors may make the products more appealing, they can also be hazardous to your health. Some that have definitely been banned are; Red Nos 1,2,4, and 32; Orange Nos. 1 and 2; Yellow Nos. 1,2,3, and 4; Butter Yellow; Green Nos. 1 and 2; Violet no. 1; and Sudan 1. Dextrins - This is an additive that is extracted from starch. They are used as flavor carriers and can be found in things like powdered drink mixes, soups, and gravies. This additive, unlike most others, may actually have some nutritive value, somewhat like cornstarch. This one is considered safe. Dioctyl Sodium Sulfosuccinate (DSS) - This is a chemical that is added to powdered foods such as gelatins, drink mixes, and cocoas to make them dissolve more quickly and completely in liquids. This additive has a medium toxicity and is another that when heated, gives off noxious fumes. It can irritate the eyes and the skin. This chemical additive is also used to stabilize gums and canned milk. The amounts of this chemical that can be used is limited by the FDA and this varies from food to food. The FDA still considers it safe.
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