On Feb 25th 2015, an article in “Nature”, led by Georgia State University Institute for Biomedical Sciences' researchers Drs. Benoit Chassaing and Andrew T. Gewirtz, concluded that two common food emulsifiers, Carboxymethylcellulose (CMC) and Polysorbate 80 promotes the development of inflammatory bowel diseases (Crohn's disease and ulcerative colitis) and metabolic syndrome (group of very common obesity-related disorders that can lead to type-2 diabetes, cardiovascular and/or liver diseases). They hypothesized that these emulsifiers might affect the gut microbioflora to promote these inflammatory diseases. I have found that these additives caused certain individual’s livers to overreact and over produce fat (hyperlipidemia).
Milligrams of anticaking agents (such as Tricalcium Stearate, Sodium Ferrocyanide and Calcium Silicate) and anti foaming agents (such as Ethylene Bis Stearamide (EBS), Fatty Acid Soaps and Esters) can excite some livers to produce pounds of fat. This caused me to ponder about some other food ingredients that can cause problems in food.
Artificial coloring are chemical dyes used to color food and drinks. Many types of processed foods, beverages, and condiments have artificial coloring in them. Artificial food color is suspected of causing increased hyperactivity in children. The dye Yellow No. 5 has been thought to worsen asthma symptoms. In the 1970s, the FDA banned Red Dye No. 2 after some studies found that it could cause cancer in rats.
In 2007, The Lancet concluded that consuming artificial coloring and preservatives in food can increase hyperactivity (ADHD) in kids. The results of this study compelled the European Food Standards Agency to urge companies to voluntarily remove artificial coloring from food products. The FDA, however, hasn't changed its opinion on the use of FDA-approved artificial food colors, which it considers safe when used properly.
This is a often repeated cycle. Researchers report problems of food ingredients and the food industry counters and lobbies the FDA into not responding or responding mildly. The following artificial colors are the common ones approved for use in food products and must be listed as ingredients on labels:
FD&C Blue No. 1 (brilliant blue FCF)
FD&C Blue No. 2 (indigotine)
FD&C Green No. 3 (fast green FCF)
FD&C Red No. 40 (allura red AC)
FD&C Red No. 3 (erythrosine)
FD&C Yellow No. 5 (tartrazine)
FD&C Yellow No. 6 (sunset yellow)
Orange B (restricted to use in hot dog and sausage casings)
You should be suspicious if food colorings other than the ones listed above appear on the food label.
High fructose corn syrup (HFCS) is a sweetener made from corn. HFCS is a long polymer of fructose and glucose and the human body does not have a natural enzyme to break it down. It can also make the liver overreact. It’s sweeter and cheaper than sucrose, which is the form of sugar made from sugar cane. HFCS is the most common sweetener in many processed foods and sweets. Most non-diet soft drinks are sweetened with HFCS.
HFCS is metabolized in a way that raises the risk of obesity and type 2 diabetes more than sugar made from sugar cane. Much of its controversy stems from the observation that obesity in the United States and consumption of HFCS increased at the same time. Most human bodies cannot tell the difference between HFCS and sugar. They are equally bad. But some human livers overreact to HFCS and it is very frustrating when an individual eats sparingly, yet the liver puts on fat because of small amounts of HFCS in the food.
Aspartame is an artificial sweetener known by various brand names, including “Equal” and “NutraSweet.” Aspartame is a commonly used to sweeten diet soft drinks.
Various health concerns have been raised about aspartame since it was introduced in 1981. Most recently, it has been suspected of causing cancer. There have been reports of aspartame causing seizures, headaches, mood disturbances, and reduced mental performance. A study published in 2005 suggested that aspartame could cause leukemia and lymphoma in rats. Another study, published in 1996, argued that an increase in the rate of brain tumors in the United States could be related to consumption of aspartame. But a study of about 500,000 people, sponsored by the National Cancer Institute, compared those who drank beverages containing aspartame with those who didn't. It found that people who drank increasing amounts of beverages containing aspartame did not have a greater risk for lymphomas, leukemias, or brain cancer.
The problem I have noticed with chronic consumers of Aspartame (and other artificial sweeteners) is the tendency to develop Type 2 diabetes. When a person consumes Aspartame, the tongue senses copious amount of sweetness. The body then produces insulin to clear out the expected glucose that is going to be metabolized. But no glucose is produced and there is excess insulin in the blood. After years of going through this the body starts ignoring the presence of insulin. This is the inception of type-2 diabetes.
Monosodium glutamate (MSG) MSG by itself looks like salt or sugar crystals. It is a form of the naturally occurring chemical Glutamate. Glutamate doesn't have a flavor of its own, but it enhances other flavors and imparts a savory taste. Tomatoes, soybeans, and seaweed are examples of foods that have a lot of glutamate naturally. Some scientists say that glutamate, also known as "umami," is the fifth essential flavor that the human palate can detect, in addition to sweet, salty, bitter, and sour.
MSG is an additive used in many foods.
Many people claim to have bad reactions when they eat food seasoned with MSG. In the late 1960s, people started talking about "Chinese restaurant syndrome," alleging that food prepared with MSG at Chinese restaurants made them sick. Many studies over the past four decades have tested the idea that some people may be sensitive to MSG. Most scientists today agree that there is such a thing as a sensitivity or allergy to MSG. Studies haven't found any regular pattern of symptoms that could be typical of a reaction to MSG. Also, people are more likely to have symptoms if they're given MSG crystals than if they eat the same amount of MSG mixed with food.
The product may be labelled as containing MSG. But they may also be labelled as "hydrolyzed soy protein" and "autolyzed yeast.”
Sodium benzoate Sodium benzoate is a food additive used as a preservative. Sodium benzoate is used in a variety of processed food products and drinks. It's suspected that sodium benzoate, when combined with artificial food color, may synergistically increase hyperactivity in some children. Sodium benzoate in soft drinks may also react with added vitamin C to make benzene, a cancer-causing substance. The 2007 Lancet study that linked additives with increased hyperactivity included the preservative sodium benzoate.
In 2006 and 2007, the FDA tested a sample of almost 200 beverages from stores in different states that contained sodium benzoate and vitamin C. Four of the beverages had benzene levels that were above federal safety standards. The drinks were then reformulated by manufacturers and later deemed safe by the FDA. The agency points out, however, that the tests were limited and that it's still not known how much benzene consumers could be exposed to from beverages.
Sodium benzoate is listed as Sodium Benzoate.
Sodium nitrite Sodium nitrite is an additive used for curing meat.
Sodium nitrite is usually found in preserved meat products, like sausages and canned meats. There is evidence that sodium nitrite could have been to blame for a lot of the gastric cancers that people had in the past. Until the early 1930s, gastric cancer caused the most deaths of all cancers in the United States. After that, more Americans began to use modern refrigeration and ate less cured meat. Also, producers started to use much less sodium nitrite in the curing process around that time. As these changes took place, deaths from gastric cancer also dropped dramatically.
This theory has been debated for decades, and it is still an open question.
Sodium nitrite is listed as a “Sodium Nitrite” on the labels of food products.
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