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Magnesium Sulfate (Epsom Salts) - When used at prescribed levels, this additive is considered safe by the FDA. It is used as a flavor enhancer and an aid to processing. A powerful cathartic, those attempting to loose weight in a hurry often load themselves up with Epsom salts. This practice is considered to be very dangerous. Erythorbic Acid - Pastrami, bologna, and hot dogs are just three of the meats that have this substance added to them. It is considered to be an antioxidant and it helps to accelerate, as well as regulate the nitrite curing process. It is related to ascorbic acid, but has no nutritive value. It helps to keep that nice pink look of cured meat. The FDA considers it safe, but when it is heated, this acid puts off acrid fumes. Ethoxylated Mono- and Diglycerides - These substances are water soluble emulsifiers. They are made of vegetable fats that are used to condition doughs made with yeast, stabilize and smooth peanut butter, ice creams, frostings, and whipped toppings. These types of additives are fairly new and the FDA considers them safe, but consumer groups feel they need more testing. These products are under regulation by the FDA. They decompose and emit acrid fumes when they are heated. Ethyl Acetate - This additive is a very highly combustible solvent used mainly to decaffeinate coffees and teas. This substance is naturally occurring as apples, bananas, and pineapples ripen. It is mildly toxic if ingested and the FDA strictly regulates the amounts of this product that can be used. Ethyl Maltol - This is a flavor enhancer that is added to wines, chocolate, vanilla, and fruit flavored drinks, and also desserts. It is synthetic and the manufacturers testing has found it safe. Consumer groups want further testing done to prove not only that it is noncarcinogenic but that it is also harmless. Current limits on this substance are 100 milligrams per liter. Ferrous Gluconate - This is a granular form of iron that is gray in color and has a smell of burnt sugar. Pharmaceutical companies have used this form of iron as part of their vitamin and mineral supplements. It has been used to enhance the iron content of cornmeal, breakfast cereals, diet foods, soy products, and even beverages. It is also used to ensure a uniform black color to ripe olives when canned. It is moderately toxic, but the FDA considers it safe when used within their guidelines. Flavor Enhancers - These chemical compounds intensify desireable flavors in meats, fish, poultry, vegetables, fruits, cakes, breads, and beverages. They can also mask undesirable flavors. The most well known would have to be Monosodium Glutamate (MSG). Accent and Aji-no-moto are two of the brand names it is sold under, the later being a Japanese product. There are several others, and they will have entries as well. There are almost three thousand additives that can be added to our food, 70% of them are flavorings. The government does not test each and every one of them, but of those tested, the FDA rates 69% of them as safe*. Fluoride, Fluorine - Here is one that is not added to our food, but in some municipalities it is added to our water. There is constant debate on whether or not this is safe and whether or not it is actually beneficial to our teeth. Most sources of information contradict themselves at best. What it is, "is a nonmetallic trace element that activates certain enzymes in the body and suppresses others." This is according to The Nutrition Bible by Jean Anderson, M.S., and Barbara Deskins, Ph.D., R.D. It is also a by-product of the aluminum industry. Its greatest concentrations in the body are in the teeth, bones, and vital organs. I have yet to find studies or tests that prove conclusively that it is beneficial to our health when supplemented. I have never seen it added to a multi-vitamin or seen it as you would calcium or vitamin C, nutrients that we all know are essential to our health. Most sources state that it is readily available in our food. Good sources being organ meats, gelatin, saltwater fish, and tea. Fluorides are absorbed into the body very easily and can be toxic. The teeth can become mottled from too much fluoride and death can occur with large doses of it. Furcelleran - This additive is also known as Danish agar. It comes from a cold-water red alga. It is being used to stabilize, thicken, and emulsify commercial ice creams, custards, puddings, jams, and jellies. This one is on the "must" evaluate list of the FDA.
*The Nutrition Bible 1995 pp.139, by Jean Anderson,M.S. and Barbara Deskins, Ph.D., R.D. (William Morrow and Co.,Inc.) USA |
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