Food Additives

· To maintain or improve nutritional value. Salt is "iodized"with the nutrient iodine; vitamin D is added to milk. Ferrous sulfate ona label is a fancy word for iron. Other scary-looking names for simple nutrients:thiamin mononitrate (Vitamin B1) and ascorbic acid (Vitamin C).

· To maintain freshness. Calcium propionate helps protect breadand rolls from mold. The calcium is a beneficial nutrient and the propionateis a safe preservative. Weird names like butylated hydroxyanisole (BHA)and tocopherol m(Vitamin E) are actually antioxidants that can keep oiland other high fat foods from becoming rancid. Antioxidants can also preventbrowning and loss of essential vitamins. Vitimin C is a strong antioxidant.

· For texture and consistency. Who would have dreamed that amixture of cornstarch, bicarbonate of soda, sodium aluminum sulphate, andcalcium phosphate would help cakes to rise? Yep, that's the ingredient listfor baking powder. Other additives like guar gum, Carrageenan (from seaweed)and pectin, which are derived from plants, maintain the smooth texture offoods such as ice cream, salad dressings and jellies. "Modified Starch"is a thickening agent made from flour, potatoes, and/or corn.

· To add favor and color. Chlorophyll and beta carotene arenatural chemicals used to color food, but most flavorings and colors usedtoday are synthetic.

· Sulfites (avoid is sensitive): sulfer dioxide, sodium sulfite,sodium and potassium sulite, potassium metabisulfite

To report reactions to additives or preservatives write to:
Adverse Reaction Monitoring System, (HFS-636)
200 C St. SW
Washington DC 20204

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