The Good and The Bad
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The topic of additives is one of the most confusing areas of all. We have been led to believe that any food product that contains an additive must be harmful to our health. Often, we assume that any additive name that we can't pronouce must be bad for us. But some additives actually enhance the nutritional quality of food. For example, vitamins and minerals are added to enrich foods such as grains, milk, juices, soy products, and other products. The way to minimize your intake of additives is to eat fresh or minimally processed foods as much as possible. Processed foods always contain the most additives.

THESE ARE THE BETTER ADDITIVES

CALCIUM PROPIONATE - This additive supplies some calcium and retards spoilage caused by bacteria, particularly in breads.

BETA CAROTENE - This adds nutrition and a yellow or orange color to foods such as margarine or cheeses. Remember that this nutrient is also a powerful antioxidant.

MONOGLYCERIDES AND DIGLYCERIDES - These maintain the smooth or soft consistency of foods, such as margarine, ice cream and breads.

VITAMIN E - This antioxidant is added to oils.

VITAMINS AND MINERALS - These replace nutrients that are lost when food is processed.

EMULSIFIERS AND STABILIZERS - These include lecithin, carrageenan, and guar gum. They are used to prevent foods such as peanut butter from separating and to improve the consistency and texture of products.

CITRIC ACID/pH CONTROL AGENTS - These additives prevent botulism in low-acid canned goods.

THESE ADDITIVES ARE QUESTIONABLE OR UNDESIRABLE

BHT and BHA - Found in gum, active yeast, and processed foods, these additives are used to prevent spoilage. BHT and BHA can cause increased cholesterol levels, allergic reactions, liver and kidney damamge, and loss of vitamin D.

SULFITES - Also known as sulfur dioxide, sodium sulfite, and sodium bisulfite, sulfites are used, especially at restaurant salad bars, to make vegetables look fresher and to prevent discoloration. Sufites are also found in canned food, dehydrated food, processed cookies and crackers, frozen shrimp and wine. They can cause allergic reactions and worsen asthma in some people.

NITRATES AND INTRITES - Commonly found in deli smoked meats and preserved meats, these additives are used to maintain color, minimize bacteria, and enhance flavor and have been linked to headaches, cancer, and birth defects.

ARTIFICIAL COLORS - Red, yellow, blue and green colorants are used to enhance color and usually found in lower-nutrient foods, such as candy and soft drinks. These additives are still under review.

ARTIFICIAL SWEETENERS - These are used in soft drinks, yogurts and ice creams, and are sold in packages as beverage sweeteners. Some artificial sweeteners, used in moderation, pose no serious health risk.

MONOSODIUM GLUTAMATE - MSG is found in additives termed hydrolyzed or textured protein, sodium and calcium caseinate, yeast extract, autolyzed yeast and gelatin. MSG is a very common additive that modifies the taste and aroma of food without adding color or smell. It is found in canned soups and vegetables, sauces, snacks, frozen foods, and seasonings. This additive is most commonly known to be used in Asian food to enhance flavor and give a salty taste. Common side effects of eating MSG include headaches, a numb sensation in the neck and down the spine, and/or tightness in the chest.