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Many foods contain additives -- such as colorings, flavorings, flavor enhancers, sweeteners, texture agents and preservatives -- that are dangerous or have been treated with chemicals that can harm. Details of these must be included on the labelling and can be identified with a little knowledge and some attention to the information provided by the manufacturer. There are over four hundred additives permitted to be added to food in North America and many of these are known to cause potential health problems.
The US Environmental Protection Agency at one time identified 24 chemical carcinogens that went right through the chain and 'appeared' on the dinner plate. These were the herbicides, pesticides and fungicides so liberally applied through the growing process of plant foods. Animals carry their own hidden "additives" with hormones for growth and increased milk production, antibiotics freely given to farm animals to prevent and cure animal sicknesses and residue from various chemicals given to ward off insects etc. Chickens are given mixtures containing copper sulphate, lead and arsenic to help growth and many of these remain in the meat and eventually find their way into the human intestinal tract.
Then there are the chemicals added to the "finished product" to increase its shelf life; improve its appearance or to protect it in some other way. These may be in the form of wax coatings, sprays or through 'washing'. Some can be removed through washing but that by no means removes everything and the residue may be concentrated by cooking.
Even more surprising is the amount of chemical that leaches from food packaging into the food. Chemicals inside plastic and plastic films can leach out into the foodstuffs they are meant to protect and, indeed, warnings have been given that cheese and other fatty products should never be wrapped in plastic wrap (cling film) (e.g. Saran Wrap) because of the threat of dangerous chemicals being absorbed into the food.
Source
Artificial dyes and preservatives are widely used in foods, beverages, and drugs. The most common coloring agents are azo dyes: tartrazine (orange), sunset yellow, amaranth and the new coccine (both red); and the non-azo dye pate blue. The most commonly used preservatives in food are sodium benzoate, 4-hydroxybenzoate esters, and sulfur dioxide. Various sulfites are commonly used in prepared foods. It is estimated that 2-3mg of sulfites are consumed each day by the average U.S. citizen, while an additional 5-10mg are ingested by wine and beer drinkers. The largest sources are salads, vegetables (particularly potatoes), and avocado dip served in restaurants. A customer can ingest 25-100mg of metabisulfite in just one restaurant meal.
Consider the following:- Decaffeinated coffee probably contains the solvent methylene chloride.
- Orange-flavored drinks may contain tricalcium phosphate, cellulose gum, Xanthan gum and the color tartrazine which is already banned in some countries.
- Yellow cheese has added coloring, possibly titanium oxide which is banned in Europe.
- Bread may have sodium-stearoyl-2-lactylate, caramel and calcium propionate.
- Margarine contains potassium sorbate and monoglycerides.
- Pickled cucumbers probably contain polysorbate 80, alum and artificial colorings.
- Sausages contain nitrites, which are known to cause cancer.
- The celery, cucumber, lettuce, cabbage and beans you buy will often have pesticide residue on them.
- The apple, pear, pepper that looks so enticing and fresh are probably coated with paraffin wax.
- The delicious looking grapes may well be carrying sulphites which are dangerous for some asthmatics.
The list is almost endless. Worse though, are those additives that you cannot determine from information on a label.
The threat of all these additives should not be underestimated. Children, especially, are at risk though there is an element of risk to everyone. Next time you're in the supermarket, look more closely at the labels and ask yourself whether you want these extras in your food. Remember, most food producers are in the business of making money, not making people healthy. Unfortunately, many unhealthy ingredients and even outright toxins are perfectly legal as ingredients.
Directions
Ideally, food that has no additives at all is to be preferred and especially if it is to be used to feed children. As a rule of thumb, choose foods with fewer ingredients: If a food product lists a dozen or more ingredients, it is probably closer to being a chemical cocktail than food!
The safest thing to do is to avoid all foods that contain any additives whatsoever and this can most easily be accomplished by eating only those foods that have been organically produced and are certified as such by a reputable organic certification body. This need not be any more expensive than buying any other kinds of food though, regrettably, many organic growers and suppliers have taken advantage of the situation and charge high premiums for the privilege of eating safe food. You may have to search around and 'negotiate' but it is the very best and safest route if you are able to take it.
Buying from health food stores is a good idea: Although these will sell many of the products commonly found in conventional supermarkets, the 'health food version' tends to contain fewer additives, fewer toxic agents and a higher proportion of natural and organically-grown ingredients.
If the organic option is not available to you then you must learn as much as you can about the additives which are used, the ones that are the most threatening and dangerous and how to identify them in the foods you buy. Wash all fruit and vegetables as thoroughly as you can and peel apples, pears, potatoes etc., before eating or cooking. This does remove much of the goodness but at least it gets rid of the residues on the skins.
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Food Additive Avoidance can help with the following: | | | | | Allergy |  Allergic Rhinitis / Hay Fever |
Autoimmune |
 Ulcerative Colitis | It may be wise to avoid the food additive carrageenan, found in various foods such as apple cider, hot dogs, most ice creams and prepared sauces and jellies, as it can produce inflammation and immunodeficiency and has been found to cause colitis and anaphylaxis in humans. |
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Circulation |
Mitral Valve Prolapse| | Avoidance of artificial flavoring agents like MSG and Nutrasweet is considered an important part of any treatment plan by some doctors. |
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Mental |
 Attention Deficit Hyperactivity Disorder (ADHD)| | The belief that food additives can cause hyperactivity in children stemmed from the research of Benjamin Feingold, M.D and is commonly referred to as the Feingold Hypothesis. According to Feingold, perhaps 40-50% of hyperactive children are sensitive to artificial food colors, flavors and preservatives. They may also be sensitive to naturally-occurring salicylates and phenolic compounds in foods.
Dr. Julian Whitaker, MD has observed: "Feingold's assertion that food additives are a problem in learning disorders has been subject to great debate over the past two decades. Practices that are profitable carry on and major economic interests have responded by hiring their own researchers to combat the results. Questions are asked in ways that will produce answers that undercut the challenging work and please the funding interests." The media publishes "conflicting reports"; politicians and regulators cite this conflict as their reason for inaction. Habits do not change easily. Feingold's work has stimulated a classic example of such debate, because the American food supply and American agribusiness is profitably enmeshed in the use of food additives.
Dr. Feingold made his original presentation to the American Medical Association in 1973. His strong claims were based on experience with 1,200 individuals in whom behavior disorders were linked to consumption of food additives. Follow-up research in Australia and Canada has tended to support Feingold's thesis." [Dr. Whitaker's Guide to Natural Healing, Prima Publishing, 1996]
The Hyperactive Children's Support Group of Great Britain recommends that the following food additives be avoided:
Amaranth, Benzoic Acid, BHA, BHT, Brilliant Blue FCF, Caramel, Carmine, Carmoiic Acid, Cochineal, FCFV, Indigo, Potassium Nitrate, Quinoline Yellow, Red 2G, Sodium Benzoate, Sodium Nitrate, Sulfur Dioxide, Sunset Yellow, Tartrazine,
Try to avoid foods, such as the following, with high salicylate content, to see if their removal causes a difference in behavior:
Almonds, Honey, Peppermint Tea, Peanuts, Peppers, Plums (canned), Prunes (canned), Raspberries (fresh), Strawberries (fresh), Tomatoes - and many spices, including Cardamom, Cinnamon, Cloves, Curry, Oregano, Paprika, Pepper, Rosemary, Sage and Turmeric. |
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Metabolic |
Sulfite Sensitivity |
Organ Health |
Hepatitis |
Respiratory |
Asthma| | The elimination of food additives is important in the control of asthma. Some asthmatics react to additives such as sulfur dioxide, tartrazine (yellow dye #5), and sodium benzoate, as well as natural salicylates (aspirin-like substances found in many foods). [J Asthma 1985;76: pp.40-5, Pediatrics 1984;73: pp.631-7] Sulfites in particular have been reported to cause asthma attacks in susceptible individuals. A doctor or an allergist can help determine whether chemical sensitivities are present. |
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Food Additive Avoidance can help prevent the following: | | | | | Skin-Hair-Nails | Hives| | Food additives that have been shown to trigger hives include colorants (azo dyes), flavorings (salicylates), artificial sweeteners (aspartame), preservatives (benzoates, nitrites, sorbic acid), antioxidants (hydroxytoluene, sulfite, gallate), and emulsifiers/stabilizers (polysorbates, vegetable gums). |
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KEY | | May do some good | | | Likely to help | | | Highly recommended |
GLOSSARY
Anaphylactic Shock (Anaphalactic Shock, Anaphylaxis)
A serious and rapid allergic reaction usually involving more than one part of the body which, if severe enough, can kill. It is characterized by decreased blood pressure and impaired respiration.
Antioxidant (Antioxidants)
A chemical compound that slows or prevents oxygen from reacting with other compounds. Some antioxidants have been shown to have cancer-protecting potential because they neutralize free radicals. Examples include vitamins C and E, beta carotene, the minerals selenium and germanium, superoxide dismutase (SOD), coenzyme Q10, catalase, and some amino acids.
Aspartame
A low-calorie sweetener used in a variety of foods and drinks and as a tabletop sweetener. It is about 200 times sweeter than sugar and is commonly known by names such as NutraSweet, Equal, Spoonful or Equal-Measure.
Asthma (Asthmatic)
A lung disorder marked by attacks of breathing difficulty, wheezing, coughing, and thick mucus coming from the lungs. The episodes may be triggered by breathing foreign substances (allergens) or pollutants, infection, vigorous exercise, or emotional stress. Extrinsic Asthma is triggered by pollen, chemicals or some other external agent; Intrinsic Asthma is triggered by boggy membranes, congested tissues, or other native causes… even adrenalin stress or exertion.
Calcium
The body's most abundant mineral. Its primary function is to help build and maintain bones and teeth. The body also needs calcium to carry nerve signals, keep the heart functioning, contract muscles, clot blood and maintain healthy skin. Calcium helps control blood acid-alkaline balance, plays a role in cell division, muscle growth and iron utilization, activates certain enzymes, and helps transport nutrients through cell membranes. Calcium also forms a cellular cement called ground substance that helps hold cells and tissues together.
Cancer
Refers to the various types of malignant neoplasms that contain cells growing out of control and invading adjacent tissues, which may metastasize to distant tissues.
Colitis
Colon inflammation, usually involving the mucus membranes. Mucus colitis is a type with cramps, periods of constipation, and copious discharge of mucus with feces. Ulcerative colitis has pain, inflammation, ulceration, fever, and bleeding, all interspersed at various times - a long and serious illness.
Copper
An essential mineral that is a component of several important enzymes in the body and is essential to good health. Copper is found in all body tissues. Copper deficiency leads to a variety of abnormalities, including anemia, skeletal defects, degeneration of the nervous system, reproductive failure, pronounced cardiovascular lesions, elevated blood cholesterol, impaired immunity and defects in the pigmentation and structure of hair. Copper is involved in iron incorporation into hemoglobin. It is also involved with vitamin C in the formation of collagen and the proper functioning in central nervous system. More than a dozen enzymes have been found to contain copper. The best studied are superoxide dismutase (SOD), cytochrome C oxidase, catalase, dopamine hydroxylase, uricase, tryptophan dioxygenase, lecithinase and other monoamine and diamine oxidases.
Hormones (Hormone)
Chemical substances secreted by a variety of body organs that are carried by the bloodstream and usually influence cells some distance from the source of production. Hormones signal certain enzymes to perform their functions and, in this way, regulate such body functions as blood sugar levels, insulin levels, the menstrual cycle, and growth. These can be prescription, over-the-counter, synthetic or natural agents. Examples include adrenal hormones such as corticosteroids and aldosterone; glucagon, growth hormone, insulin, testosterone, estrogens, progestins, progesterone, DHEA, melatonin, and thyroid hormones such as thyroxine and calcitonin.
Learning Disorder (Learning Disabilities, Learning Disability, Learning Disorders)
A generic term that refers to a group of disorders manifested by significant difficulties in the acquisition and use of listening, speaking, reading, writing, reasoning or mathematical abilities. These disorders are intrinsic to the individual and presumed to be due to central nervous system dysfunction. Even though a learning disability may occur along with other handicapping conditions (e.g. sensory impairment, mental retardation, social and emotional disturbance) or environmental influences (e.g. cultural differences, insufficient/inappropriate instruction, psychogenic factors) it is not the direct result of those condition or influences.
Milligram (mg, Milligrams)
0.001 or a thousandth of a gram.
Monosodium Glutamate (MSG)
Used as a flavor enhancer and preservative in many foods, especially Asian (Chinese). Once banned, it is now permitted in small amounts because no health risks have been found in older children and adults.
Potassium
A mineral that serves as an electrolyte and is involved in the balance of fluid within the body. Our bodies contain more than twice as much potassium as sodium (typically 9oz versus 4oz). About 98% of total body potassium is inside our cells. Potassium is the principal cation (positive ion) of the fluid within cells and is important in controlling the activity of the heart, muscles, nervous system and just about every cell in the body. Potassium regulates the water balance and acid-base balance in the blood and tissues. Evidence is showing that potassium is also involved in bone calcification. Potassium is a cofactor in many reactions, especially those involving energy production and muscle building.
Sodium
An essential mineral that our bodies regulate and conserve. Excess sodium retention increases the fluid volume (edema) and low sodium leads to less fluid and relative dehydration. The adult body averages a total content of over 100 grams of sodium, of which a surprising one-third is in bone. A small amount of sodium does get into cell interiors, but this represents only about ten percent of the body content. The remaining 57 percent or so of the body sodium content is in the fluid immediately surrounding the cells, where it is the major cation (positive ion). The role of sodium in the extracellular fluid is maintaining osmotic equilibrium (the proper difference in ions dissolved in the fluids inside and outside the cell) and extracellular fluid volume. Sodium is also involved in nerve impulse transmission, muscle tone and nutrient transport. All of these functions are interrelated with potassium.
Urticaria (Hives)
Commonly known as hives, urticaria is one of the most common dermatological conditions seen by allergists. Urticaria is not just an allergic disease, however. It can be caused by metabolic diseases, medications, infectious diseases, autoimmune disease, or physical sensitivity. Traditional allergies to foods or medications as well as viral illness are frequent causes of acute urticaria which usually lasts only a few hours but may last up to 6 weeks. Chronic urticaria (lasting more than 6 weeks) is more complex, given the vast number of potential triggers. Symptoms include sudden onset; initial itching; then swelling of the surface of the skin into red or skin-colored welts (wheals) with clearly defined edges; welts turn white on touching; new welts develop when the skin is scratched; usually disappear within minutes or hours. Welts enlarge, change shape, spread or join together to form large flat raised areas.
Last updated: Apr 13, 2008
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