Manufactured foods contain a variety of additives that alter their texture, flavor, color, and stability. These additives help to increase sales appeal and lengthen shelf life. The United States government imposes many regulations on food manufactures that supposedly protect people from diseases but some of these regulations may increase health risks.

Preservatives

About 20% of the world's food supply is lost to spoilage each year. Common preservatives include BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), and sodium nitrite. Each of these substances can be toxic and damaging to humans if consumed in excess; however, in amounts commonly present in food, they are presumed safe. But after consuming these substances over many years, it could result in a health epidemic the world is not prepared to deal with.

Sulfites in the form of sulfur dioxide, sodium sulfite, sodium or potassium bisulfite, and sodium or potassium metabisulfite are added to many foods to kill bacteria and to slow the food's breakdown. Sulfites are commonly added to wine and to dehydrated soups, vegetables, and fruit (apples, apricots, raisins, pears, and peaches).

To keep vegetables looking fresh, they are also used in restaurant salad bars. Some individuals, particularly those with asthma, may be extremely sensitive to sulfite and may experience nausea, diarrhea, respiratory distress, and skin eruptions. Such problems have led to banning the use of sulfites in restaurants.

Many food additives are nutritionally unnecessary and some may adversely affect health. For example, sugar and salt are added to food to enhance taste and increase sales. Food dyes, some of which have been banned, have been implicated in human cancers and allergies. The FDA estimates that as many as 100,000 Americans are intolerant to tartrazine, a yellow dye added to hundreds of pastries, pill coatings, and some soft drinks.

Consumers concerned about additives should read product labels. Manufacturers must list all the additives in the order of their relative proportions in the food. Do not assume that the words "natural," "organic," or "health food" are free from additives or extra sugar and salt. The only sure way to be certain of the contents of a food is to know how it is produced.

Artificial Sweeteners

Fifty to seventy million Americans use artificial sweeteners. As a presumed ally in the continual battle against being overweight and as a theoretical help to diabetics, artificial sweeteners are in all types of foods. Their widest use, however, is in "diet" soft drinks.

The three major artificial sweeteners - cyclamate, saccharin, and aspartame - have been associated with health risks. In the 1970s, cyclamates and saccharin were linked to cancer. Aspartame (Nutrasweet), made of the amino acids aspartic acid and a modified form of phenylalanine, has been associated with mood changes, insomnia, and seizures. Health-conscience consumers should be aware of the artificial sweeteners used in the products they ingest.

Source from : Health and Wellness. Edlin, Golanty, Brown

© 2003 by AfroStaff