In Your Food

Ever wondered what is actually in your food?

There is a growing army of people who are becoming more aware of what's in the food they eat.

The powerful consumer lobbyists have already forced many changes in packaging and labeling of the food that we buy in supermarkets and shops, but some manufacturers are still not coming right out in the open about exactly what additives and in what quantities their products contain.

There is also a greater choice of natural and organic food available at reasonable prices as a way of avoiding a lot of additives in food, but the vast majority of food found in supermarkets is not wholesome or even good for you.

In other words, exactly what is in your food.

Many caring, health conscious mums can be seen in supermarkets all over Britain diligently reading the list of ingredients printed on the packaging of each item of food they pick up from the shelves. In many cases, the information provided is adequate enough for most people to make informed choices as to whether to buy the item and feed it to their families, or to put it back on the shelf.

But there are still glaring omissions or clever misinformation with confusing "E" numbers on a lot of products and these are the things this column will be dealing with over its life-span. So it's not always clear-cut what is in your food.

There are so many potentially unhealthy or downright dangerous substances that have been added to so many different products that to wade effectively through the mountain of available information would likely take a month of very long and arduous Sundays! Everyone needs to be on their toes from health conscious mums to kitchen cooks everywhere to make sure that what goes into that certain meal is as safe as you can possibly make it.

So I'll try to keep the padding to a minimum and outline one problem substance that you might find in your food at a time.

So, first up...

What's this in your food?

This substance can be found in so many different foods in varying levels and has been alleged to be the prime suspect in the cause of many and varied maladies, illnesses and possibly even worse.

There are many articles available on the web that argue the pros and cons of monosodium glutamate (MSG) although it seems a large percentage of the "pros" come from articles sponsored in some way by the food industry. Well, read into that what you will.

To be honest, I'm very sceptical about what I'm told by an industry that makes huge profits by getting as many people as possible to buy their products. So it is natural that they should try to protect their sales figures by alleviating our fears over the recent health scares related to the ingestion of MSG, by having convincing articles produced that give MSG a clean bill of health.

A comparison could be drawn with the aggressive marketing of cigarettes in decades past. Remember, in the 1960's doctors were still telling us that it was safe to smoke!

As I have already noted, MSG has been linked to many different illnesses, most popularly with "Chinese Restaurant Syndrome", so called because a great deal of people have suffered the stomach pains, digestive problems, severe headaches to name but a few of the debilitating consequences of ingesting MSG. but it doesn't stop there. Many people are allergic to MSG and have to be very careful about what foods they buy. Eating out in restaurants is a game of Russian roulette as very few ever admit to using MSG as a flavour enhancer in their food.

Other symptoms have been linked with MSG, the most common of which is asthma. This is also alleged to be a contributing factor to the huge increase in asthma among children, leading to another industry making huge profits from the increased sales in asthma treatment and medicines. This would tie in with the huge upsurge in MSG use in the last 20 years or so. There is also an alleged link to adverse childhood behaviour, which seems to have become worse in the last 20 years or so - again tying in with the increase in use of MSG.

The best advice is as always: know what you are buying. Read the label before you put that product in your shopping basket. The label might not always tell the whole truth, but its better than we had 20 or so years ago (how coincidental).

The food industry do tend to be a little crafty in their labeling of food, disguising the existence of MSG in many products by using a loophole in the labelling rules.

They therefore add it as a "natural" ingredient (as it is naturally found in corn), so they can add corn and thus preserve foods with the MSG found in corn without labelling it as MSG. Also, corn comes in many names like: dextrose, maltose, dextrin, xanthan gum, zein, and the obvious - corn syrup, corn starch or modified food starch, food starch or just starch and the list goes on and on! Good old E621 is also often disguised simply as "flavouring", so beware.

So if MSG is perfectly safe to add to our food, why do the industry go to such lengths to disguise it in the food's labeling?

Why not come right out and in big bold letters write, "INGREDIENTS: MONOSODIUM GLUTAMATE... ".

Why indeed.

I hope this information makes you think a little deeper about this issue.

What's this in your food?

Aspartame is mainly found in "diet" or "low cal" or "0%" products as a direct replacement for sugar.

Aspartame is widely used by the food industry because not only does it NOT produce the unpleasant aftertaste associated with the older sugar replacement, saccharine, but that it is around 2,500 times sweeter than sugar. Consequently, only a small amount is needed to sweeten the product - cheaper for the industry which, in turn, makes a bigger profit.

It is also marketed as Nutrasweet, Spoonful, Canderel and Equal and often labelled as E951.

In temperatures exceeding 86 degrees F. the wood alcohol in Aspartame converts to Formaldehyde, and then to Formic Acid. Patients with methanol toxicity caused by drinking 3-4 Diet Cola drinks per day have also been found to have Multiple Sclerosis or Systemic Lupus symptoms. Formaldehyde is in the same class as chemicals like Arsenic and Cyanide - these are deadly poisons!

Formaldehyde kills as surely as the other two, only slower. Formaldehyde poisoning causes many neurological problems. It changes the brain's chemistry and is a reason for severe seizures. According to the College of Physicians, the Phenylalanine in Aspartame depletes Serotonin, which in turn causes manic depression, panic attacks, rage and violence.

It has been discovered that there is an epidemic of Multiple Sclerosis and Systemic Lupus in the west as a whole and in particular in the USA. As with many modern illnesses that have been seen to have a sharp increase in cases in the last 20 years or so, it was initially unknown what toxin was causing this. Scientists have now found the answer to this question - Aspartame.

In systemic Lupus and MS cases triggered by Aspartame, the victim is often unaware that Aspartame is the culprit. Unfortunately, continued use, in the case of Lupus, can be life threatening. Recent tests have shown that upon cutting out all food and drinks that contain Aspartame that patients usually lose all or most of their symptoms. Unfortunately the disease cannot be reversed.

Symptoms of Aspartame Disease are: Fibromylagia symptoms, spasms, shooting pains, cramps, vertigo, numbness in the legs, dizziness, headaches, tinnitus, joint pain, depression, anxiety attacks, slurred speech, blurred vision, blindness and memory loss.

Aspartame is especially problematic for diabetics who have to wear diabetic shoes, as it makes the food sugar level go out of control causing patients to suffer severe memory loss, coma and in some cases death. The memory loss is due to the fact that Aspartic Acid and Phenylalanine are "neurotoxic" without the other amino acids found in protein. Thus it goes past the blood brain barrier and deteriorates the neurons of the brain.

Dr Russell Blaylock, neurosurgeon, said "The ingredients stimulate the neurons of the brain to death, causing brain damage of varying degrees". Aspartame disease is rampant in the US, and most probably in 90 other countries (Including the UK and most of Europe) where over 5000 products containing Aspartame are sold.

Aspartame Disease could also be to blame for Gulf War Syndrome. Several thousand pallets of diet drinks (containing aspartame) were stored and consumed in the heat of 120 degrees F (remember the heat liberates the methanol at 86 degrees F). Most Gulf War Syndrome symptoms are identical to Aspartame Poisoning.

Dr. H. J. Roberts, world expert on aspartame poisoning, says it also escalates Alzheimer's disease. Women as young as 30 are being admitted to hospices with Alzheimer's disease! Dr Roberts also says that consuming aspartame during conception can cause birth defects. According to Dr. Louis Elsas, Paediatrician Professor of Genetics, the Phenylalanine concentrates in the placenta causing mental retardation.

Another neurosurgeon said that when brain tumours were removed, high levels of Aspartame were found in them. Aspartame makes you crave carbohydrates, and stores in the fatty tissue, so even though it is used as a diet aid, it actually makes you gain weight!

Aspartame was initially banned in the USA because of it's potential links with cancer, but the ban was lifted a few years ago, despite the growing medical evidence against it's continued use.

MONSANTO, the creator of Aspartame (the largest G M food company) knows all about the dangers. They fund the American Diabetics Association, Congress, and the Conference of the American College of Physicians. As proven in 1996, the American Diabetic Association takes money from the food industry to endorse their products. Therefore they cannot criticise MONSANTO. A bill that tried to warn people about the dangers of ASPARTAME, was killed off by the powerful drug and chemical lobbies, letting loose the hounds of disease and death on an unsuspecting public. And that includes all of us here in the UK!

Having read this, would you trust MONSANTO'S GM food?

After reading this extremely worrying article outlining the real dangers of this food additive in so many food and drink products, would you still give any of those products to you children?

So, if it's labelled "Sugar Free", read the list of ingredients carefully. If you see "aspartame" or "E951" anywhere in that list - DO NOT HAVE IT!

Some of the above information was taken from an article in Positive Health magazine - July 1999

Tuna

This would be a healthy choice if it only contained just tuna and water (and is only eaten occasionally). But most tuna contains broth or hydrolyzed vegetable protein, which contain our old friend MSG. Guess what, MSG is not required to be listed on the label because it is an ingredient in the broth, not directly added to the tuna. This is the way food manufacturers hide MSG in the food they produce. And hidden MSG can be a very serious problem to those who are sensitive to it.

Other sources of hidden MSG include autolyzed yeast, boullion, stock, malt extract, malt flavoring, barley malt, maltodextrin, natural flavors, pectin, seasonings, carrageenan, soy sauce, soy protein, whey protein, anything enzyme modified, fermented, protein fortified, or ultrapasteurized, fast foods, chips, condiments, salad dressings, lunch meats, sausages and soups. In fact, most processed foods contain MSG according to Kathleen Schwartz of the nonprofit group NoMSG.

So the warnings continue - I'll add more info on MSG as I come across it as its such a big nasty.

What's this in your food?

This instalment will deal with a very common preservative - Sulphur Dioxide (E220).

What is it?

Sulphur Dioxide is mainly used as a preservative in a huge range of drinks and some foods. Check out the labels on the soft drinks you've bought from the supermarket recently - chances are most of them will contain E220. You'll find it in beers, soft drinks, juices, cordials, wine, vinegar, dried friuts, sausages, burgers, potato products - the list is quite long. The rule of thumb is to always check the label of everything before you buy it.

What Does it Do?

Sulphur Dioxide reacts with a wide range of substances found in food, including various essential vitamins, minerals, enzymes and essential fatty acids.

The most common adverse reactions to sulphites are bronchial problems, especially in people who are prone to asthma. It is difficult to metabolise for those with impaired kidney function. It also destroys vitamins B1 and E. Other adverse reactions may include hypotension (low blood pressure) flushing, tingling sensations and anaphylactic shock. The ILO (International Labour Organization) says you should avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma or cardiovascular disease.

What's this in your food?

Tartrazine is a widely used synthetic yellow food colour and is found in drinks such as: fruit squash, fruit cordial and coloured fizzy drinks. It is also found in foods such as: instant puddings, cake mixes, custard powder, soups, sauces, ice cream, ice lollies, sweets, chewing gum, marzipan, jam, jelly and marmalade. It is also found in mustard, as well as some yoghurts as well as in many convenience foods.

Tartrazine can also be found in the shells of some medicinal capsules. It is also used with another sythetic colour: Brilliant Blue FCF, (E133) to produce various green shades, for example for tinned processed peas.

Tartrazine may cause allergic reactions in perhaps 15 per cent of the population. It may be a cause of asthmatic attacks and has been implicated in bouts of hyperactivity disorder in children.

Other reactions to this product can include migraine, blurred vision, itching, rhinitis and purple skin patches.

When used in conjunction with Benzoic acid (E210), tartrazine appears to cause over-activity in children. The Hyperactive Childrens Support Group believe that a link exists between this additive and hyperactive behavioural disorders in children.

People who suffer from asthma, rhinitis, urticaria may find their symptoms worsen after consumption of foods containing this artificial colour.

Whilst this is a commonly used colour in the UK and United States, its use is banned in Norway and Austria.

What's this in your food?

Saccharin has been used as a sweetener for over 100 years having been first discovered as long ago as 1879. It's around 300 times as sweet as sucrose but has the drawback of an unpleasant aftertaste often described as metallic.

To improve the flavour and mask the aftertaste, saccharin is often combined with other artificial sweeteners, such as cyclamate, sorbitol or aspartame.

None of these sweeteners have a good reputation and although saccharin has been around for much longer than any other, the potential dangers to health associated with consuming it have been known about since it was first brought into question around 1906. Ever since then, successive attempts to have it banned have met with fierce resistance by governments and the food industry.

In 1977, a study highlighting an increased rate of bladder cancer in rats who where fed large doses of saccharin was published in the US. Canada banned saccharin that same year while the US Food and Drug Administration (FDA) also proposed a ban. Unfortunately, saccharin was the only artificial sweetener available in the US at that time, so unsurprisingly the proposed ban went head to head with strong public opposition, diabetics in particular. Eventually a moratorium was placed on the ban by the US Congress, requiring that all foods containing saccharin must display a warning label to indicate that saccharin may be carcinogenic.

Many experiments have been performed since then, but all have proved inconclusive. In 2000, the US Congress repealed its moratorium and food containing saccharin was no longer required to be labeled as potentially carcinogenic.

Conclusions?

What would you think in this situation? After a lot of evidence that saccharin may be carcinogenic has been presented for the best part of a hundred years only to be quashed by successive governments and so-called expert bodies, who would you believe?

The government and politicians?

Or your own gut feeling?

My gut tells me I shouldn't even to feed it to my worst enemy...

What's this in your food?

Benzoic Acid is widely used as a preservative in your food. These include (but are not limited to)soft drinks and cordials, low-sugar products, cereals and meat products.

Why is it Dangerous?

This additive can temporarily inhibit the function of digestive enzymes and may deplete glycine levels.

Food containing E210 should be avoided by those with allergic conditions such as hay fever, hives and especially allergy asthma.

Sodium benzoate (E211) called benzoate of soda. Its chemical formula is NaC6H5CO2 and is the sodium salt of benzoic acid. It exists in this form when dissolved in water and is produced when sodium hydroxide reacts with benzoic acid.

Sodium benzoate is used as a preservative which is bacteriostatic and fungistatic when under acidic conditions. It is used mainly in acidic foods such as salad dressings), carbonated drinks, jams and fruit juices, pickles and Chinese food sauces (soy, mustard, and duck). Its also present in alcohol based mouthwash.

Research for the UK Food Standards Agency published in 2007 suggests that sodium benzoate is linked with decreased intelligence and hyperactive behaviour in children. The report stated that a high consumption of sodium benzoate has been associated with a significant reduction in IQ of close to 5.5 points.

Update 27 May 2008:

It has been announced that Coca-Cola Australia has no plans to phase out this additive in its drinks, despite moves initiated in Britain to get it removed.

Sodium benzoate has also been linked to damage to DNA as well as hyperactivity in children. It is used as a preservative in Diet Coke in Australia.

Bottom line:

Don't drink fizzy drinks...

What's this in your food?

Potassium Benzoate is an antibacterial and antifungal preservative found in many foods including drinks, low-sugar products, cereals, margarine, pickled cucumbers, pineapple juice, table olives and some meat products.

Why is it Dangerous?

It can temporarily inhibit the function of digestive enzymes and may deplete glycine and amino levels.

People who suffer from asthma, aspirin sensitivity or urticaria (a skin or skin tissue disease) may have allergic reactions and/or find their symptoms become worse following consumption of benzoic acid, particularly in combination with the artificial colour tartrazine (E102)

It should be avoided by people with allergic conditions such as hay fever, hives and particularly asthma.

What is this on your food?

Amaranth is a food colour widely used in wine, spirits and fish roe.

Why is it Dangerous?

This particular artificial colourant is banned in the US, which already says plenty about it's percieved safety for consumption by humans.

If you see it on the label of any foodstuffs, put them back on the shelf and do not buy it! Avoid E123 especially if you suffer from asthma, rhinitis, urticaria and other allergies.

While not one of the e-numbered additives found in food, this is one substance that you should be aware of. Aluminium poisoning is highly damaging to brain cells especially those that are engaged in the motor functioning of the nervous system as well as memory.

Aluminium poisoning is therefore linked with both Alzheimer's disease and Parkinson's disease.

One way that aluminium gets into your food that can be totally avoided is via aluminium cookware. Minute flakes of the heavy metal come off when the come into contact with food cooking in these pots and pans, so you should never cook with them. Instead, opt for stainless steel or cast iron cookware, or if you use Teflon coated (non-stick) cookware, discard it if the surface becomes scratched, pitted or flaky, as the metal underneath is often aluminium.

If you're interested in what's in your food, then you might also be interested in finding more out about nutrition in general.

There is a website that has a full diploma course covering the whole spectrum of the topic of nutrition and it may be just what you're looking for if you ever wanted to expand your knowledge if the food we eat and what it does to our bodies.

Alternative Health Courses has a good array of diploma distance learning courses on board and the list is being added to frequently. There is also an Alternative Health Courses Blog to keep you up to date with what's happening on the site and the courses.

So even if you have no intention as working as a nutritionist or professional nutrition adviser etc but just wanted to know more about this fascinating subject, the course is very reasonably priced and can be simply downloaded in PDF format so there's no waiting for delivery etc - its there on your computer with a few clicks of the mouse!

Interested?

You can click on this link: Health Courses to find out more!

Here are some healthy sites that are in need of some help from a friendly natural themed lens. We all should make sure we get enough vitamin B complex in our diet. If we can't get the full daily amount of these vitamins from the food we eat, then we could boost the levels of vitamin B complex with some natural vitamin supplements. Another way of being sure we get enough general healthy nutrients is by including natural herbs in our diet, and here's a good herbal product supplier for sourcing this.

Of course, you may seek guidance if you are a slimmer, looking to lose a few pounds then what you eat is really important. Lastly but not least here's a place to check out where to do stuff to improve your overall good health to keep you looking as young and as fit as you can!