Chemical and synthetic additives make up a large part of the processed foods available today. These chemicals are used for anything from adding or enhancing flavor, preserving, coloring, or to provide nutrition or to help make nutrition available to us. Some additives are considered safe to consume, although their relevance is questionable, while others are banned in many countries where they are recognized for their connection to a variety of health problems.
The taste and nutrition of real food have taken a backseat as a priority in the food processing industry. Long shelf life is more profitable for manufacturers and consumers, the temptation of a more durable product outweighs the health problems associated with the abundance of synthetic chemicals in food.
We are so used to the taste of a product that contains chemical enhancers that we often do not recognize the taste of the actual product. Several years ago, while suffering from a toothache, I decided to start using sugar-free substitutes. It took me a little getting used to, but after a while I found myself searching for products that contain sugar-free alternatives. A few months later, after my tooth was extracted, I tried using natural sugar again. After a few months, the sugar now tasted almost unbearably sweet. I had gone from using 2 tablespoons of sugar in a cup of coffee to less than a full tablespoon. Even then, the taste of sugar was not how I remembered it.
Chemical additives can be found in almost every processed food we buy today. If a product is not labeled as preservative, flavoring, or coloring free, it can be assumed that it probably contains some kind of chemical. Several foods in your home pantry likely contain some type of flavor, color, or chemical preservative.
Commercially produced cookies, cakes, and pastries often contain chemicals that give them a buttery taste and texture. The cheese sauces in some sandwiches are produced without cheese in the recipe. Sodas can be sweetened without sugar, as can many sweets, including those marketed as cough and throat lozenges. Many of these additives are harmful to our health. Chemical emulsifiers are used in edible food products to keep the product stable. Emulsifiers act to keep oil and other liquids in suspension, preventing them from separating.
Researching food labels is a key part of learning about the hazards that exist within commercially produced food. Look at some of the products in your closet, refrigerator or pantry or on your next visit to the grocery store and see if you see any products that sound artificial and synthetic. Look for 3-digit numbers in the ingredient list (sometimes followed by a lowercase letter). These are a good indication of an additive in the product.
Article written by Eric J. Smith
