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| ADDITIVES |
| HALTING OXIDISATION |
As soon as fruits and fruit juices, or natural fats and oils are exposed to air they react with its oxygen. Many fruits and their juices will turn brown, and fats become rancid. To stop this natural process, producers employ a range of antioxidants. See chart below |
They have been some controversy over the safety BHT and BHA as studies of rats fed with large amounts of BHT and BHA showed they were more likely to develop cancer. However, other studies have found that rats given smaller amounts lived longer than animals fed on a controlled diet. Compounds similar to BHT and BHA occur naturally, and some manufacturers now use extracts of the herb as an alternative antioxidant. Current opinion is that antioxidants are more likely to protect against cancer than cause it. |
| LOST MOISTURE |
| Freezing reduces the moisture content of many foods, and to make them more palatable again extra water. Polyphosphates help food to retain moisture and are widely used in hams and frozen meats. During the digestive process, polyphosphates are broken down into phosphates which the body absorbs in much the same way that it handles man naturally occurring phosphates. In the past un scrupulous manufactures used polyphosphates to add water to their products, so increasing their weight. The law now demands that the weight or proportion of any added water must be stated on the packaging. |
| OIL & WATER |
| Emulsifiers are used to enable oils and water to be mixed into an emulsion. They are needed to make foods like mayonnaise, margarine and low fat spreads. Two widely used emulsifiers, lecithin and monoglycerides are constituents of such naturally occurring substances as egg yolk and soya |
| NON STICK ADDITIVES |
| Until recently additives known as hydrocarbons were sprayed on dried fruit to prevent pieces sticking together. This was stopped when the government advised manufacturers that these hydrocarbons could gradually accumulate in the body's lymphatic system. However minuscule quantities are still permitted in chewing gum and non edible rind such as edam. Because neither of these are meant to be swallowed, they are not regarded as a potential health hazard. |
| SUGAR SUBSTITUTES |
| Substances other than sugar which make food taste sweet fall into two categories: bulk sweeteners and intense sweeteners. |
| Bulk sweeteners such as sorbitol and xylitol - which have about the same calorific value as sugar, are used in sugar free sweets, chewing gum and diabetic jam. |
| Intense sweeteners have have virtually no calories, so may be used to replace sugar in a calorie controlled diet. Claims that artificial sweeteners can cause adverse reactions have never been fully substantiated - but many naturopaths still urge people to reduce their intake of SUGAR AND ARTIFICIAL SWEETENERS. |
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FATS
JUICES & SMOOTHIES |