How Food Additives Affect Our Health: Feed Your Family Safely
October 19, 2004 • By Eve V. Allen, Ph.D., N.D.c
Feed Your Family Safely
Have you ever wondered how a can of corn or green beans can sit in the cupboard for a year and still be good to eat? There are a few things to consider the next time you open a canned good. Chemicals and preservatives are added to every can … let’s explore why.
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. Wild animals provided protein foods to hunters and their families. As the population multiplied, the world expanded, farming progressed, trade developed, and markets shared a variety of goods. 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 relies on processing and additives. 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. Some of the "foods" that are made entirely from chemicals are coffee creamers, sugar substitutes, and candies, which consist almost completely of artificial ingredients. Such manipulation of our food can have a profound effect on our body’s unique biochemical balance.
The food industry says there is method to their madness and provides five main reasons 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.
Let’s look at the key additives that may affect your health
Some of the immediate effects of chemicals and additives in your food 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.
Avoiding additives in your diet is an important step toward enhancing your health and lowering your risk of disease.
Begin by avoiding the most questionable additives. 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.
12 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
Healthy Tips
The first step is to sharpen your awareness about what you’re currently eating.
Wash all of your fruits and vegetables before consumption.
Buy organic whenever possible – it’s more expensive, but you’re worth it! Find a Farmer’s Market or Health Food store in your area.
Fresh foods are always the first and best choice, then frozen, canned foods as last resort.
If you must buy canned foods, consider the ones with the lowest sodium content.
Make a conscious decision to either reduce or eliminate foods with additives that may be hazardous to your health.
Here is a sensible rule to start with: If there are special treats that you just can’t imagine living without, have them only occasionally.
Changing routines for shopping and eating isn’t something you can easily do overnight. Be determined! Make the changes one step at a time.
Avoidance and discernment are crucial steps in your natural health care program.
With God, All things are possible! Let’s commit to feed our families safely.
Dr. Eve V. Allen, Ph.D. is the Director of Circle Of Health Wellness Center, a holistic health care facility located in Los Angeles, California. (323) 658-1152 www.circle-of-health.com. She is author of the upcoming book Nutritional Wellness for African Americans.
Reference:Dr. Elson M. Haas, Staying Healthy With Nutrition
