Additives - any substances that becomes
part of a food product when added through processing,
storage or packaging.
Preservatives - any additives that extend a food's freshness or shelf life and keep it from spoiling or oxidizing.
Amino acids
Compounds needed by the human body
in a certain combination. Animal protein usually has
the needed composition. Amino acids are also
used to fortify vegetables.
Anti-caking agents
Chemicals such as silicon dioxide,
calcium silicate and iron ammonium citrate that are added
to powdered foods to prevent clumping.
Preservatives
that block oxidization in fats and oils, preventing
rancidity. These chemicals can also be found in
snacks, cereals and instant potatoes.
B vitamins
Niacin, thiamin and riboflavin.
Used to enrich bread, flour and
cereals to help combat nutritional deficiencies.
D & C
Prefix that means a dye in the product is
FDA-approved for drugs and cosmetics.
Emulsifier
An additive used to blend or mix
ingredients together and keep them from separating.
Ext. D & C
Signifies that a dye in the product is
FDA-approved for externally applied drugs and
cosmetics only.
FD & C
A dye that is
FDA-approved for foods, drugs and cosmetics.
Glycerine
Additive: Used to retain moisture
and to keep marshmallows and candies soft.
Iodine
Added to salt to prevent an iodine-deficiency
condition known as a goiter.
Iron
Prevents
anemia and other iron-deficiency diseases. Added to some foods products.
Lecithin
Lecithin is
present in egg yolks and milk. It is an emulsifier or mixing agent that
helps fat and water stay together. Especially useful in mayonnaise and ice cream.
Mono &
Dyglycerides
Emulsifiers added to bread,
margarine and peanut butter.
MSG (monosodium
glutamate)
A flavor enhancer derived from beet
sugar. MSG is found in some prepared foods and is
widely used in restaurants. In some people it causes
a reaction known as "Chinese restaurant syndrome"
consisting of tightness in the chest, a burning
feeling in the neck and forearms, and a migraine headache.
Ask your restaurant if they use it. Avoid it if possible.
Nitrites
Chemicals used in combination with
salt to impede the growth of the bacterial spores
that cause botulism. Nitrites are also used as
preservatives and flavor and color enhancers. Nitrates are considered cancer causing.
Red #3
Like Red Dye #40, #3 is found in foods. This dye
may be
banned in the near future because of health
concerns.
Red Dye #40
The most widely used food dye.
Sorbitol
Sulfites
Asthmatics caution. Antioxidants used primarily to
prevent discoloration in dried fruits and other
preserved products and to retard bacteria growth in
wine. (California state law mandages sulfites in all wines.)
Some people will react adversely
to sulfites. Problems vary from difficulty with
breathing to hives and abdominal pains. Look out for anaphylactic
shock. Sulfite-sensitive people should avoid foods
whose labels list the sulfites sulfur dioxide,
sodium sulfite, sodium or potassium bisulfite, and
sodium or potassium metabisulfite.
Vitamin D
Added to most milk. Helps prevent the childhood bone
disease known as rickets.
Yellow Dye #5
The second most common food dye. Yellow #5 may cause
itching or hives. It is listed on FDA labels so that
you can avoid it if necessary.
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