FOOD ADDITIVES
In the “good ’ole days” people grew their own food, canned it, cooked it and actually ate it. Now, we never know what is being put into our food because we buy it pre-packaged, pre-cooked or pre-made relying on the others to look out for us. The Food and Drug Administration (FDA) states on their website, www.fda.gov :
“Additives perform a variety of useful functions in foods that are often taken for granted. Since most people no longer live on farms, additives help keep food wholesome and appealing while en route to markets sometimes thousands of miles away from where it is grown or manufactured. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste, texture, consistency or color.”
Just because the FDA approves an additive, does not mean that it is good for you. For example, sulfites. In 1986, the FDA banned the use of sulfites on fresh fruits and vegetables intended to be sold or served raw to consumers. It was found that people developed hives, nausea, diarrhea, shortness of breath, even shock after eating foods with sulfite on them. Sulfites are still used in pre-packaged and process foods. Does a particular food make you sick? Be sure to read the label to find out what is in it.
To give you an idea of how prevalent additives are used and why, the following list is derived from information obtained by the FDA. The FDA states that they approve additives for 5 reasons:
- Impart/Maintain Food Consistency,
- Improve Or Maintain The Nutritional Value,
- Make The Food Wholesome And Tasty,
- Control Acidity/Alkalinity
- Flavor Enhancer Or Impart Desired Color
Use #1: Impart/Maintained Desired Consistency |
Additive Functions/Examples Alginates, Lecithin, Mono-& Diglycerides, Methyl Cellulose, Carrageenan, Glyceride, Pectin, Guar Gum, Sodium Aluminosilicate |
Foods Where Likely Used
Baked Goods, Cake Mixes, Salad dressings, Ice cream, Process Cheese, Coconut, Table Salt |
Use #2: Improve/Maintain Nutritive Value |
Additive Functions/Examples
Vitamins A and D, Thiamine, Niacin, Riboflavin, Pyridoxine, Folic Acid, Ascorbic Acid, Calcium Carbonate, Zinc Oxide, Iron |
Foods Where Likely Used
Flour, Bread, Biscuits, Breakfast Cereals, Pasta, Margarine, Milk, Iodized Salt, Gelatin Desserts |
Use #3: Maintain Palatability and Wholesomeness |
Additive Functions/Examples
Propionic Acid & its Salts, Ascorbic Acid, Butylated Hydroxy anisole (BHA), Butylated Hydroxytoluene (BHT), Benzoates, Sodium Nitrite, Citric Acid |
Foods Where Likely Used
Bread, Cheese, Crackers, Frozen & Dried Fruit, Margarine, Lard, Potato Chips, Cake Mixes, Meat |
Use #4: Produce Light Texture; Control Acidity/Alkalinity |
Additive Functions/Examples
Yeast, Sodium Bicarbonate, Citric Acid, Fumaric Acid, Phosphoric Acid, Lactic Acid, Tartrates |
Foods Where Likely Used
Cakes, Cookies, Quick Breads, Crackers, Butter, Chocolates, Soft Drinks |
Use #5: Enhance Flavor or Impart Desired Color |
Additive Functions/Examples
Cloves, Ginger, Fructose, Aspartame, Saccharin, FD&C Red No.40, Monosodium Glutamate, Caramel, Annatto, Limonene, Turmeric |
Foods Where Likely Used
Spice Cake, Gingerbread, Soft Drinks, Yogurt, Soup, Confections, Baked Goods, Cheeses, Jams, Gum |
Since you can not take in a large amount of food after Bariatric surgery, be aware of any additives in your food that could cause a problem. This information is for your use in selecting the very best foods for you. You are SPECIAL! |
