Food Additives and Human Health
By Elson M. Haas, MD
Excerpted from Staying Healthy Shopper’s
Guide: Feed Your Family Safely
Why Are Chemicals Added To Our Food?
Originally, foods were grown and eaten directly from a relatively
unpolluted Earth. Wild foods were sought and gathered. Cleaner oceans,
lakes and rivers fed us nutritious fish. Animals in the wild provided
protein foods to hunters and their tribes. As the human population
multiplied, the world expanded, farming progressed, trade specialties
developed, and town markets shared a variety of goods among a diversity
of people. Techniques for food preparation and preservation, such
as pickling, salting, and smoking, were developed to deal with the
new problems of storage, waste, and food-borne illnesses. With advanced
technology, our modern food industry’s reliance on processing and
additives continues to increase. Is this evolution, or are we sacrificing
our health for the sake of technological “advances”?
For decades now, the food industry has continually created new
chemicals to manipulate, preserve, and transform our food. With
the use of chemicals, scientists are able to mimic natural flavors,
color foods to make them look more “natural” or “fresh,” preserve
foods for longer and longer periods of time, and create altered
versions of breads, crackers, fruits, vegetables, meats, dairy products
and many more commonly used foods. Now there are even “foods” that
are made entirely from chemicals. Coffee creamers, sugar substitutes,
and candies consist almost completely of artificial ingredients.
Such manipulation of our food can have a profound effect on our
body’s unique biochemical balance.
But there is a method to the food industry’s madness. They generally
provide five main reasons for why chemicals must be added to our
foods:
1. To
improve shelf life or storage time.
2. To
make food convenient and easy to prepare.
3. To
increase the nutritional value.
4. To
improve the flavor of foods.
5. To
enhance the attractiveness of food products and improve consumer
acceptance.
Which Food Additives Should You Avoid?
Avoiding toxins in your diet is an important initial step toward
enhancing your health and lowering your risk of disease. Since foods
represent a source of these toxins, let’s look at the key additives
that may undermine your health. Those with immediate effects may
cause headaches or alter your energy level, or they may affect your
mental concentration, behavior, or immune response. Those with long-term
effects could increase your risk of cancer, cardiovascular disease
and other degenerative conditions.
Begin by avoiding the most questionable additives, no longer consuming
them on any regular basis. Make a decision to either cut down on
or cut out altogether those food additives that may be hazardous
to your health. Although it may seem difficult to change habits
and find substitutes for foods you enjoy, remind yourself that you
will be adding to your diet some wholesome new flavors and foods
that you may come to like even more. Avoidance and discrimination
are crucial proactive steps in most natural health care programs.
12 Key Additives to Avoid and Their Health Risks
1. Hydrogenated
Fats—cardiovascular disease, obesity
2. Artificial
Food Colors—allergies, asthma, hyperactivity; possible carcinogen
3. Nitrites
and Nitrates—these substances can develop into nitrosamines in body,
which can be carcinogenic
4. Sulfites
(sulfur dioxide, metabisulfites, and others)—allergic and asthmatic
reactions
5. Sugar
and Sweeteners—obesity, dental cavities, diabetes and hypoglycemia,
increased triglycerides (blood fats) or candida (yeast)
6. Artificial
Sweeteners (Aspartame, Acesulfame K and Saccharin)—behavioral problems,
hyperactivity, allergies, and possibly carcinogenic. The government
cautions against the use of any artificial sweetener by children
and pregnant women. Anyone with PKU (phenylketonuria—a problem of
phenylalanine, an amino acid, metabolism) should not use aspartame
(Nutrasweet).
7. MSG
(monosodium glutamate)—common allergic and behavioral reactions,
including headaches, dizziness, chest pains, depression and mood
swings; also a possible neurotoxin
8. Preservatives
(BHA, BHT, EDTA, etc.)—allergic reactions, hyperactivity, possibly
cancer-causing; BHT may be toxic to the nervous system and the liver
9. Artificial
Flavors—allergic or behavioral reactions
10. Refined
Flour—low-nutrient calories, carbohydrate imbalances, altered insulin
production
11. Salt
(excessive)—fluid retention and blood pressure increases
12. Olestra
(an artificial fat)—diarrhea and digestive disturbances
Other Concerns:
Food Waxes (protective coating of produce, as in cucumbers, peppers,
and apples)—may trigger allergies, can contain pesticides, fungicide
sprays or animal byproducts.
Plastic packaging—Carcinogenic (vinyl chloride); immune reactions,
lung shock
Is It Necessary to Give Up All Processed Foods
and Food Additives?
When you begin to realize the health risks associated with processed
foods and food additives, it makes good sense to start eating less
of them. But this doesn’t mean you need to take an alarmist approach.
Here is a sensible rule to start with: If there are special treats
that you just can’t imagine living without, have them only on occasion.
But be aware of what those special treats contain. Think about the
possible wholesome alternatives that might taste just as good and
which don’t put your health at risk. Also, consider changing your
consumer habits. Are there farmer’s markets in your area where you
could shop frequently? Is there a natural foods market with organic
produce nearby that you’ve never bothered to check out?
Changing your shopping and eating routines isn’t something you
can easily do overnight. The first step is to sharpen your awareness
about what you’re currently eating. Then you can take steps to make
the changes you desire.
|
Use the information provided on this site as an educational resource for determining your options and making your own informed choices. It is not intended as medical advice or to diagnose, prescribe, or treat any specific illness.