What really is in our food?
Reading this article made me soooo happy I eat organic
As they aren’t allowed to use any of these ‘wonder ingredients’ or ‘processing aids’
Warning – reading this may actually make your hair stand on end!
the following are extracts from this article which you MUST read….
“Tired after hours of walking round the fair, and, uncharacteristically, not feeling hungry, I sought refuge at a stand displaying cut-up fruits and vegetables; it felt good to see something natural, something instantly recognisable as food. But why did the fruit have dates, several weeks past, beside them? A salesman for Agricoat told me that they had been dipped in one of its solutions, NatureSeal, which, because it contains citric acid along with other unnamed ingredients, adds 21 days to their shelf life. Treated in this way, carrots don’t develop that telltale white that makes them look old, cut apples don’t turn brown, pears don’t become translucent, melons don’t ooze and kiwis don’t collapse into a jellied mush; a dip in NatureSeal leaves salads “appearing fresh and natural”.
For the salesman, this preparation was a technical triumph, a boon to caterers who would otherwise waste unsold food. There was a further benefit: NatureSeal is classed as a processing aid, not an ingredient, so there’s no need to declare it on the label, no obligation to tell consumers that their “fresh” fruit salad is weeks old.”
“Over recent years, they have been introduced slowly and artfully into foods that many of us eat every day – in canteens, cafeterias, pubs, hotels, restaurants and takeaways.”
AKA – places where food appears to be very cheap!!
“You might check labels for E numbers and strange-sounding ingredients, boycotting the most obvious forms of processed food. And yet you will still find it hard to avoid the 6,000 food additives – flavourings, glazing agents, improvers, bleaching agents and more – that are routinely employed behind the scenes of contemporary food manufacture.”
“Food manufacturers combine ingredients that do not occur in natural food, notably the trilogy of sugar, processed fat and salt, in their most quickly digested, highly refined, nutrient-depleted forms. The official line – that the chemicals involved pose no risk to human health when ingested in small quantities – is scarcely reassuring. Safe limits for consumption of these agents are based on statistical assumptions, often provided by companies who make the additives.”
What your food label really means
Added vitamins One-dimensional factory versions of natural vitamins found in whole foods: ascorbic acid (man-made vitamin C) is usually synthesised from the fermentation of GM corn, while artificial vitamin E is commonly derived from petrol.
Soluble fibre A healthier-sounding term for modified starch, which is widely used to reduce the quantity of more nutritious ingredients in processed foods, and keep down manufacturers’ costs.
‘Natural’ colourings The only difference between these and artificial ones is that they start with pigments that occur in nature. Otherwise, they are made using the same highly chemical industrial processes, including extraction using harsh solvents.
Artificial ‘diet” sweeteners Several large-scale studies have found a correlation between artificial sweetener consumption and weight gain. Accumulating evidence suggests that they may also increase our risk of Type 2 diabetes.
Enzymes Used to make bread stay soft longer; injected into low-value livestock before slaughter, to tenderise their meat; and used in fruit juice processing to create a cloudier, more natural appearance.
‘Packaged in a protective atmosphere’ Food that has been “gassed” in modified air to extend its shelf life. It delays what food manufacturers call “warmed over flavour”, an off-taste that occurs in factory food.
Beef/pork/poultry protein Collagen extracted from butchered carcasses, processed into a powder and added to low-grade meats. It adds bounce, increases the protein content on the nutrition label and, combined with water, is a substitute for meat.
Washed and ready-to-eat salads “Cleaned” by sloshing around in tap water dosed with chlorine, often with powdered or liquid fruit acids to inhibit bacterial growth. The same tank of treated water is often used for 8 hours at a time.
‘Pure’ vegetable oil Industrially refined, bleached, deodorised oils. Food processors often add chemicals to extend their “fry life”.
‘Natural’ flavourings Even the flavour industry concedes that “there isn’t much difference in the chemical compositions of natural and artificial flavourings”. They are made using the same physical, enzymatic, and microbiological processes.
This is an edited extract from Swallow This: Serving Up The Food Industry’s Darkest Secrets, by Joanna Blythman