FOOD ADDITIVES

Food additives are any substances that are intentionally added to a food and that come a part of it. Reasons for use:

Nutritional reasons. Vitamin D is added to milk, the only natural source being sunshine. Vitamin A is added to margarine. Vitamin C is added to some fruit drinks. B vitamins, many of which are destroyed during the processing of grains, are added to cereals and breads. Iodine is added to some table salt.

Preservatives, such as sodium nitrates and nitrites, protect cured meats, fish and poultry from bacteria that cause botulism. Some additive retard spoilage; some keep fats from becoming rancid; and some, such as ascorbic acid (vitamin C) preserves color in uncooked fruits and vegetables.

Processing is benefited by the use of emulsifiers to prevent oil from separating from foods and causing layers in canned foods. Thickeners are used to produce smoothness and prevent ice crystals in food such as ice cream.

Eye and Taste Appeal is the most prevalent reason for the use of food additives. Food coloring, flavorings, sweeteners, and salt (to name a few) are used to make food look and taste better.

Additives are controversial. Are all these substances good for us, serving a useful purpose, or do they just make money for the food industry? Many chemicals provide consumers with no benefits at all except to improve the appearance of food. Scientists are unable to guarantee that anything added to food is absolutely safe. Are you, as a consumer, willing to take a risk as a price to pay for foods that keep well and are appealing and are nutritious?

Let manufacturers and congressional representatives know what you want and don’t want in your food!