Canning Basics
Current mood: peaceful
Category: Food and Restaurants

Canning Basics

Methods for canning foods at home have changed greatly since the procedure was first introduced almost two centuries ago. Since then, research has enabled home canners to simplify and safely preserve higher quality foods. Knowing why canning works and what causes food to spoil underscores the importance of following directions carefully.

How Canning Preserves Foods

Invisible microorganisms are all around us. Many are beneficial; others are harmful. All foods contain microorganisms, the major cause of food spoilage. Using heat to destroy microorganisms, proper canning techniques stop this spoilage. During the canning process, air is driven from the jar and a vacuum is formed as the jar cools and seals, preventing microorganisms from entering and recontaminating the food.

It does not take long at 212 degrees Fahrenheit (F), the temperature at which water boils, to force air out, create a vacuum, and seal a jar. It does, however, take a specific amount of heat for a specific amount of time to kill certain bacteria. Although a jar is "sealed," all bacteria are not necessarily killed.

Adequate acid (as in pickled products and fruits) or sugar (as in jams and jellies) protects against the growth of some microorganisms. In low-acid foods, however, some microorganisms are not destroyed at 212 degrees F. Low-acid foods, therefore, must be heated to higher temperatures that can be reached only with a pressure canner.

Low-acid foods, such as vegetables, meat, poultry, and fish, must be pressure canned at the recommended time and temperature to destroy Clostridium botulinum, the bacterium that causes botulism food poisoning. Canning low-acid foods in boiling water canners is absolutely unsafe because 212 degrees F is not high enough to destroy botulinum bacteria. If botulinum bacteria survive and grow inside a sealed jar, they can produce a deadly toxin. Even a taste of food containing this toxin can be fatal. Boiling food 10 minutes at altitudes below 1,000 feet destroys the toxin. For altitudes above 1,000 feet, boil foods 11 minutes. Spinach and corn should be boiled for 20 minutes.

Food Acidity

The acidity level, or pH, of foods determines whether they should be processed in a boiling water canner or pressure canner. The lower the pH, the more acidic the food.

Acidic foods have pH values below 4.6. These foods include pickles, most fruits, and jams and jellies made from fruit. (In pickling, the acid level is increased by adding lemon juice, citric acid, or vinegar.) Acidic foods contain enough acidity either to stop the growth of botulinum bacteria or destroy the bacteria more rapidly when heated. Acidic foods may be safely canned in a boiling water canner.

Low-acid foods have pH values higher than 4.6. They do not contain enough acid to prevent the growth of botulinum bacteria. These foods are processed at temperatures of 240 degrees F to 250 degrees F, attainable with pressure canners operated at 10 to 15 pounds per square inch (psi) of pressure. The exact time depends on the kind of food being canned, the way it is packed in jars, and the size of jars. When you mix low-acid and high-acid foods, assume the mixture remains low-acid.

Although tomatoes used to be considered an acidic food, some are now known to have pH values slightly above 4.6, which means they are low acid. To safely can them as acidic foods in a boiling water canner, you must add lemon juice or citric acid.

Adjust for Altitude to Ensure a Safe Product

When canning, you must know your altitude—even in Ohio. Do not use process times recommended for canning food at sea level if you live at an altitude above 1,000 feet. Water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective for killing bacteria. You must increase either the process time or canner pressure to make up for lower boiling temperatures. Use publications based on United States Department of Agriculture (USDA) approved guidelines to select the proper processing time and canner pressures for your altitude.

Using Boiling Water Canners

Most boiling water canners are made of aluminum or porcelain-covered steel. They have removable racks and fitted lids. The canner must be deep enough so that at least one inch of briskly boiling water will be over the tops of jars during processing. Some boiling water canners do not have flat bottoms. A flat bottom is more energy efficient on an electric range. A ridged bottom can be used more efficiently on a gas burner. To ensure uniform processing of all jars with an electric range, the canner should be no more than 4 inches wider in diameter than the element on which it is heated. If you have a ceramic top range, check the manufacturer's instructions before you begin to can.

Steps for Successful Boiling Water Canning

1. Fill the canner halfway with water.

2. Preheat the water to 140 degrees F for raw-packed foods and to 180 degrees F for hot-packed foods.

3. Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water, or fill the canner, one jar at a time, with a jar lifter.

4. Add more hot water, if needed, so the water level is at least 1 inch above jar tops.Cover with the canner lid.

5. Turn heat to its highest position until the water boils vigorously.

6. Set a timer for the minutes required for processing the food.

7. Lower the heat setting to maintain a gentle boil throughout the process schedule.

8. Add more boiling water, if needed, to keep the water level above the jars.

9. When jars have been processed for the recommended time, turn off the heat and remove the canner lid.

10. Using a jar lifter, remove the jars and place them on a towel, leaving at least 1 inch of space between the jars during cooling.

Using Pressure Canners

Newer models of pressure canners have been extensively redesigned. Those made before the 1970s were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or counterweight, and a safety fuse. Modern pressure canners are lightweight, thin-walled kettles; most have turn-on lids. They have a removable jar rack, gasket, dial or weighted gauge, and automatic vent/cover lock, a vent port (steam vent) to be closed with a counter weight or weighted gauge, and a safety fuse. A pressure canner must be used for all low-acid foods.

Two serious canning errors can occur when pressure processing.

1. Internal canner pressures are lower at higher altitudes. Canners must be operated at increased pressures as the altitude increases.

2. Air trapped in a canner lowers the temperature obtained at 5, 10, or 15 psi and results in underprocessing. To be safe, vent all pressure canners 10 minutes before they are pressurized.

Dial gauges should be checked for accuracy each year before use. Check with your local Extension Office for information on this service. If your gauge reads high or low by more than 1 pound at 5, 10, or 15 psi, replace, or have it repaired.

Clean lid gaskets and other parts according to the manufacturer's directions. Use only canners approved by the Underwriter's Laboratory (UL).

Steps for Successful Pressure Canning

1. Put 2 to 3 inches of hot water in the canner. Place filled jars on the rack, using a jar lifter. Fasten canner lid securely.

2. Leave weight off vent port or open petcock. Heat at the highest setting until steam flows from the petcock or vent port.

3. While maintaining high heat setting, vent the canner by allowing steam to escape for 10 minutes, then place weight on vent port or close petcock. The canner will pressurize during the next 3 to 5 minutes.

4. Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or when the weighted gauge begins to jiggle or rock.

5. Regulate heat under the canner to maintain a steady pressure at, or slightly above, the correct gauge pressure. Quick or large pressure variations during processing may cause unnecessary liquid losses from jars. One type of weighted gauge should jiggle 2 or 3 times per minute, while another type should rock slowly throughout the process—check the manufacturer's directions.

6. When the timed process is completed, turn off the heat, remove the canner from heat if possible, and let the canner depressurize. Do not force-cool the canner. Forced cooling will cause liquid loss from the jars and may result in food spoilage. Forced cooling may warp the canner lid and cause seal failure.

   Depressurization of older canner models should be timed. Standard size, heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes when loaded with quarts. Newer thin-walled canners cool more rapidly and are equipped with vent/cover locks. These canners are depressurized when their vent lock piston drops to a normal position.

7. After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait two minutes, unfasten the lid, and remove it carefully. Lift the lid away from you so that the steam does not burn your face.

8. Remove jars with a lifter and place on towel away from drafts, leaving at least 1 inch between jars during cooling.

Stay Clear of Unsafe Canning Methods

Never open-kettle can or process jars of food in conventional ovens, microwave ovens, or dishwashers. These practices do not prevent all risks of spoilage.

Steam canners and electric water bath canners are not recommended because safe processing times have not been adequately researched. Using boiling-water canner processing times with either of these canners may result in spoilage. So-called "canning powders" are useless as preservatives and do not replace the need for proper heat processing.

Lids

The common self-sealing lid consists of a flat metal lid held in place by a metal screw band, which secures the jar shut during processing. The flat lid is crimped around the circumference of its bottom surface to form a trough, which is filled with a colored gasket compound. When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar. The gasket then forms an airtight seal as the jar cools. The shelf life of unused lids is about 5 years from date of manufacture. The gasket compound in older unused lids may fail to seal on jars. Buy only the quantity of lids you will use in one year.

To ensure a good seal, carefully follow the manufacturer's directions in preparing lids for use. Examine all metal lids carefully. Do not use old, previously used, dented, or deformed lids, or lids with gaps or other defects in the sealing gasket.

Filling and Processing

After filling jars with foods, release air bubbles by inserting a flat, plastic spatula between the food and the jar. Slowly turn the jar, and move the spatula up and down to allow air bubbles to escape. Adjust the headspace, and clean the jar rim (sealing surface) with a clean, damp paper towel.

Place the lid, gasket down, onto the cleaned jar rim. Uncleaned jar-sealing surfaces may cause seal failures. Then fit the metal screw band over the flat lid. Follow the lid manufacturer's guidelines for tightening the jar lids properly.

As jars cool, the contents in the jar contract, pulling the self-sealing lid firmly against the jar to form a vacuum. If screw bands are too loose, liquid may escape from the jars during processing, and seals may fail. If screw bands are too tight, air cannot vent during processing, and food will discolor during storage. Over tightening also may cause lids to buckle and jars to break, especially with raw-packed, pressure-processed food.

After Processing

After removing hot jars from a canner, do not retighten their lids. Retightening hot lids may cut through the gasket and cause seal failures. Cool the jars at room temperature for 12 to 24 hours on towels or racks. The food level and liquid volume of raw-packed jars will be noticeably lower after cooling. Air is exhausted during processing, and food shrinks. If a jar loses excessive liquid during processing, do not open it to add more liquid.

After jars have cooled, remove screw bands. Wash and dry bands, then store them in a dry area. If bands are left on stored jars, they become hard to remove and often rust, making them unsuitable for further use.

Seals on cooled jars can be tested by one of these methods:

• Press the middle of the lid. If it springs up when released, the lid is not sealed.

• Tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a ringing, high-pitched sound. A dull sound means the lid is not sealed. Food touching the underside of the lid, however, also will cause a dull sound. Test seal by another method to make sure it is sealed.

• Hold the jar at eye level and look across the lid. The lid should be concave (curved down slightly in the center). If the center of the lid is either flat or bulging, it may not be sealed.

Unsealed Jars: What to Do

If a lid fails to seal, you must reprocess within 24 hours. Remove the lid, and check the jar-sealing surface for tiny nicks. If necessary, change the jar. Always use a new, properly prepared lid, and reprocess using the same processing time. The quality of reprocessed food is poor.

Instead of reprocessing, unsealed jars of food also can be frozen. Transfer food to a freezer-safe container and freeze. Single, unsealed jars can be refrigerated and used within several days.

Storing Canned Foods

Tightly sealed, cooled jars are ready to be stored. Wash the lid and jar to remove food residue; rinse and dry jars. Label and date jars, and store them in a cool, dark, dry place (50­70 degrees F is ideal). Do not store jars above 95 degrees F or near hot pipes, a range, a furnace, in an uninsulated attic, or in direct sunlight. Under conditions such as these, food will lose quality rapidly and may spoil. Dampness may corrode metal lids, break seals, and allow contamination and spoilage. Plan to use home-canned food within one year for optimum quality and nutritional value.

How to Identify and Handle Spoiled Canned Food

Never taste food from a jar with an unsealed lid or food that shows signs of spoilage. As you use jars of food, examine the lid for tightness and vacuum; lids with concave centers have good seals.

Before opening the jar, examine the contents for rising gas bubbles, and unnatural color. While opening the jar, smell for unnatural odors and look for spurting liquid and mold growth (white, blue, or green) on the top food surface and underside of lid.

Spoiled acidic food should be discarded in a place where it will not be eaten by humans or pets.

Treat all jars and cans of spoiled low-acid foods, including tomatoes, as though they contain botulinum toxin and handle in one of two ways:

1. If suspect glass jars are still sealed, place them in a heavy garbage bag. Close the bag, and place it in a regular trash container or bury it in a landfill.

2. If the suspect glass jars are unsealed, open, or leaking, detoxify (destroy the bacteria) as follows before disposal:

   Carefully place the containers and lids on their sides in an eight-quart or larger pan. Wash your hands thoroughly. Carefully add water to the pan until it is at least one inch above the containers. Avoid splashing the water. Place a lid on the pan, and heat the water to boiling. Boil 30 minutes to ensure that you have destroyed all toxins. Cool and discard the lids and food in the trash, or bury in soil. Sanitize all counters, containers, and equipment that may have touched the food or containersdon't forget the can opener, your clothing, and hands. Place any sponges or washcloths used in the cleanup in a plastic bag and discard.

Compiled from Ohio State University Extension Fact Sheet Human Nutrition

11:53 AM - 0 Comments - 0 Kudos - Add Comment

FOOD ADDITIVES AND WHAT THEY ARE from the Center for Science in the Public Safety
Current mood: awake
Category: Food and Restaurants

Care to know what all the additives in your food is all about.  here is a detailed description of all of them... Peace

 Food Additives

ANTIOXIDANTS retard the oxidation of unsaturated fats and oils, colorings, and flavorings. Oxidation leads to rancidity, flavor changes, and loss of color. Most of those effects are caused by reaction of oxygen in the air with fats.
 
CARCINOGEN is a chemical or other agent that causes cancer in animals or humans.
 
CHELATING AGENTS trap trace amounts of metal atoms that would otherwise cause food to discolor or go rancid.
 
EMULSIFIERS keep oil and water mixed together.
 
FLAVOR ENHANCERS have little or no flavor of their own, but accentuate the natural flavor of foods. They are often used when very little of a natural ingredient is present.
 
THICKENING AGENTS are natural or chemically modified carbohydrates that absorb some of the water that is present in food, thereby making the food thicker. Thickening agents "stabilize" factory-made foods by keeping the complex mixtures of oils, water, acids, and solids well mixed.

Alphabetical Listing of Additives

..> ..>

..> ..> Safe. The additive appears to be safe. Cut back on this. Not toxic, but large amounts may be unsafe or promote bad nutrition. Caution. May pose a risk and needs to be better tested. Try to avoid. Certain people should avoid these additives. Everyone should avoid. Unsafe in amounts consumed or is very poorly tested and not worth any risk.

..> ..>

..> ..> ACESULFAME-K... Artificial sweetener: Baked goods, chewing gum, gelatin desserts, soft drinks. This artificial sweetener, manufactured by Hoechst, a giant German chemical company, is widely used around the world. It is about 200 times sweeter than sugar. In the United States, for several years acesulfame-K (the K is the chemical symbol for potassium) was permitted only in such foods as sugar-free baked goods, chewing gum, and gelatin desserts. In July 1998, the FDA allowed this chemical to be used in soft drinks, thereby greatly increasing consumer exposure.   The safety tests of acesulfame-K were conducted in the 1970s and were of mediocre quality. Key rat tests were afflicted by disease in the animal colonies; a mouse study was several months too brief and did not expose animals during gestation. Two rat studies suggest that the additive might cause cancer. It was for those reasons that in 1996 the Center for Science in the Public Interest urged the FDA to require better testing before permitting acesulfame-K in soft drinks. In addition, large doses of acetoacetamide, a breakdown product, have been shown to affect the thyroid in rats, rabbits, and dogs. Hopefully, the small amounts in food are not harmful. ALGINATE, PROPYLENE GLYCOL ALGINATE... Thickening agents, foam stabilizer: Ice cream, cheese, candy, yogurt. Alginate, an apparently safe derivative of seaweed (kelp), maintains the desired texture in dairy products, canned frosting, and other factory-made foods. Propylene glycol alginate, a chemically-modified algin, thickens acidic foods (soda pop, salad dressing) and can stabilize the foam in beer. ALPHA TOCOPHEROL (Vitamin E) ... Antioxidant, nutrient: Vegetable oil. Vitamin E is abundant in whole wheat, rice germ, and vegetable oils. It is destroyed by the refining and bleaching of flour. Vitamin E prevents oils from going rancid. Recent studies indicate that large amounts of vitamin E may help reduce the risk of heart disease and cancer. ARTIFICIAL COLORINGS. Most artificial colorings are synthetic chemicals that do not occur in nature. Because colorings are used almost solely in foods of low nutritional value (candy, soda pop, gelatin desserts, etc.), you should simply avoid all artificially colored foods. In addition to problems mentioned below, colorings cause hyperactivity in some sensitive children. The use of coloring usually indicates that fruit or other natural ingredient has not been used. BLUE 1 ... Artificial coloring: Beverages, candy, baked goods. Inadequately tested; suggestions of a small cancer risk. BLUE  2 ... Artificial coloring: Pet food, beverages, candy. The largest study suggested, but did not prove, that this dye caused brain tumors in male mice. The FDA concluded that there is "reasonable certainty of no harm." CITRUS RED  2 ... Artificial coloring: Skin of some Florida oranges only. Studies indicated that this additive causes cancer. The dye does not seep through the orange skin into the pulp. No risk except when eating peel. GREEN 3 ... Artificial colorings: Candy, beverages. A 1981 industry-sponsored study gave hints of bladder cancer, but FDA re-analyzed the data using other statistical tests and concluded that the dye was safe. Fortunately, this possibly carcinogenic dye is rarely used. RED 3 ... Cherries in fruit cocktail, candy, baked goods. The evidence that this dye caused thyroid tumors in rats is "convincing," according to a 1983 review committee report requested by FDA. FDA's recommendation that the dye be banned was overruled by pressure from elsewhere in the Reagan Administration. RED 40 ... Artificial coloring: Soda pop, candy, gelatin desserts, pastry, pet food, sausage. The most widely used food dye. While this is one of the most-tested food dyes, the key mouse tests were flawed and inconclusive. An FDA review committee acknowledged problems, but said evidence of harm was not "consistent" or "substantial." Like other dyes, Red 40 is used mainly in junk foods. YELLOW  5 ... Artificial coloring: Gelatin dessert, candy, pet food, baked goods. The second most widely used coloring causes mild allergic reactions, primarily in aspirin-sensitive persons. YELLOW  6 ... Artificial coloring: Beverages, sausage, baked goods, candy, gelatin. Industry-sponsored animal tests indicated that this dye, the third most widely used, causes tumors of the adrenal gland and kidney. In addition, small amounts of several carcinogens contaminate Yellow 6. However, the FDA reviewed those data and found reasons to conclude that Yellow 6 does not pose a significant cancer risk to humans. Yellow 6 may also cause occasional allergic reactions. ARTIFICIAL AND NATURAL FLAVORING ... Flavoring: Soda pop, candy, breakfast cereals, gelatin desserts, and many other foods. Hundreds of chemicals are used to mimic natural flavors; many may be used in a single flavoring, such as for cherry soda pop. Most flavoring chemicals also occur in nature and are probably safe, but they are used almost exclusively in junk foods. Their use indicates that the real thing (often fruit) has been left out. Companies keep the identity of artificial (and natural) flavorings a deep secret. Flavorings may include substances to which some people are sensitive, such as MSG or HVP. ASCORBIC ACID (Vitamin C), SODIUM ASCORBATE... Antioxidant, nutrient, color stabilizer: Cereals, fruit drinks, cured meats. Ascorbic acid helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large amounts of ascorbic acid may reduce the severity of colds and offer other health benefits. ASPARTAME ....Artificial sweetener: "Diet" foods, including soft drinks, drink mixes, gelatin desserts, low-calorie frozen desserts, packets Aspartame (Equal, NutraSweet), a chemical combination of two amino acids and methanol, was thought to be the perfect artificial sweetener, but questions arose about whether it might cause cancer or neurological problems.   A 1970s study suggested that aspartame caused brain tumors in rats. However, the Food and Drug Administration persuaded an independent review panel to reverse its conclusion that aspartame was unsafe. The California Environmental Protection Agency and others have urged that independent scientists do new animal studies to resolve the cancer question. In 2005, the first such study was published. It indicated that very low doses of aspartame caused lymphomas and leukemias in female rats. However, the European Food Safety Authority reviewed the study and concluded that the tumors probably occurred just by chance. In 2006, National Cancer Institute researchers studied a large number of adults 50 to 69 years of age over a five-year period. There was no evidence that aspartame posed any risk. That allays some of the concerns, but the study was limited in three regards: It did not involve truly elderly people (the rat study monitored the rats until they died a natural death), the subjects had not consumed aspartame as children, and it was not a controlled study (the subjects provided only a rough estimate of their aspartame consumption, and people who consumed aspartame might have had other dietary or lifestyle differences that obscured the chemical's effect on cancer). The bottom line is that aspartame is probably safe, but it would make sense to consume only small amounts of, if any, aspartame.   Some people have reported dizziness, hallucinations, or headache after drinking aspartame-containing diet soda, and one independent study confirmed that aspartame can cause headaches in sensitive individuals. Obviously, any people who think they have been affected by aspartame should avoid it. Also, the few people with the rare disease PKU (phenylketonuria) need to avoid it.   There is some evidence that this and other artificial sweeteners help people lose weight. However, drinking a diet soda at lunch does not mean it is okay to have a larger dessert at dinner. Artificial sweeteners are clearly not magic bullets to vanquish obesity: Since 1980, consumption of artificial sweeteners and rates of obesity have both soared, but those sweeteners certainly might aid some strong-willed dieters.   Finally, be wary of claims scattered around the Internet that aspartame is responsible for a wide range of diseases. Most such claims are not supported by any good studies. BETA-CAROTENE ... Coloring; nutrient: Margarine, shortening, non-dairy whiteners. Beta-carotene is used as an artificial coloring and a nutrient supplement. The body converts it to Vitamin A, which is part of the light-detection mechanism of the eye and which helps maintain the normal condition of mucous membranes. Large amounts of beta-carotene in the form of dietary supplements increased the risk of lung cancer in smokers and did not reduce the risk in non-smokers. Smokers should certainly not take beta-carotene supplements, but the small amounts used as food additives are safe. BROMINATED VEGETABLE OIL (BVO) ... Emulsifier, clouding agent: Soft drinks. BVO keeps flavor oils in suspension and gives a cloudy appearance to citrus-flavored soft drinks. Eating BVO leaves small residues in body fat; it is unclear whether those residues pose any risk. Fortunately, BVO is not widely used. BUTYLATED HYDROXYANISOLE (BHA) ... Antioxidant: Cereals chewing gum, potato chips, vegetable oil. BHA retards rancidity in fats, oils, and oil-containing foods. While most studies indicate it is safe, some studies demonstrated that it caused cancer in rats. This synthetic chemical can be replaced by safer chemicals (e.g., vitamin E), safer processes (e.g., packing foods under nitrogen instead of air), or can simply be left out (many brands of oily foods, such as potato chips, don't use any antioxidant). BUTYLATED HYDROXYTOLUENE (BHT) ... Antioxidant: Cereals, chewing gum, potato chips, oils, etc. BHT retards rancidity in oils. It either increased or decreased the risk of cancer in various animal studies. Residues of BHT occur in human fat. BHT is unnecessary or is easily replaced by safe substitutes (see discussion of BHA). Avoid it when possible. CAFFEINE ... Stimulant: Naturally occurring in coffee, tea, cocoa, coffee-flavored yogurt and frozen desserts. Additive in soft drinks, gum, and waters. Caffeine is the only drug that is present naturally or added to widely consumed foods (quinine is the other drug used in foods). It is mildly addictive, one possible reason that makers of soft drinks add it to their products. Many coffee drinkers experience withdrawal symptoms, such as headaches, irritability, sleepiness, and lethargy, when they stop drinking coffee. Because caffeine increases the risk of miscarriages (and possibly birth defects) and inhibits fetal growth, it should be avoided by women who are pregnant or considering becoming pregnant. It also may make it harder to get pregnant (but don't use it as a birth-control pill!). Caffeine also keeps many people from sleeping, causes jitteriness, and affects calcium metabolism. The caffeine in a cup or two of coffee is harmless to most people. But if you drink more than a couple of cups of coffee or cans of caffeine-containing soda per day, experience symptoms noted above, are at risk of osteoporosis, or are pregnant, you should rethink your habit. CALCIUM (or SODIUM) PROPIONATE ... Preservative: Bread, rolls, pies, cakes. Calcium propionate prevents mold growth on bread and rolls. The calcium is a beneficial mineral; the propionate is safe. Sodium propionate is used in pies and cakes, because calcium alters the action of chemical leavening agents. CALCIUM (or SODIUM) STEAROYL LACTYLATE ... Dough conditioner, whipping agent: Bread dough, cake fillings, artificial whipped cream, processed egg whites. These additives strengthen bread dough so it can be used in bread-making machinery and help produce a more uniform grain and greater volume. They act as whipping agents in dried, liquid, or frozen egg whites and artificial whipped cream. SODIUM STEAROYL FUMARATE serves the same function. CARMINE; COCHINEAL EXTRACT ... Artificial coloring. Cochineal extract is a coloring extracted from the eggs of the cochineal beetle, which lives on cactus plants in Peru, the Canary Islands, and elsewhere. Carmine is a more purified coloring made from cochineal. In both cases, the actual substance that provides the color is carminic acid. These colorings, which are extremely stable, are used in some red, pink, or purple candy, yogurt, Campari, ice cream, beverages, and many other foods, as well as drugs and cosmetics. These colorings have caused allergic reactions that range from hives to life-threatening anaphylactic shock. It is not known how many people suffer from this allergy. The Food and Drug Administration should ban cochineal extract and carmine or, at the very least, require that they be identified clearly on food labels so that people could avoid them. Natural or synthetic substitutes are available. A label statement should also disclose that, Carmine is extracted from dried insects so that vegetarians and others who want to avoid animal products could do so. CARRAGEENAN ... Thickening and stabilizing agent: Ice cream, jelly, chocolate milk, infant formula. Carrageenan is obtained from seaweed. Large amounts of carrageenan have harmed test animals' colons; the small amounts in food are safe. CASEIN, SODIUM CASEINATE ... Thickening and whitening agent: Ice cream, ice milk, sherbet, coffee creamers. Casein, the principal protein in milk, is a nutritious protein containing adequate amounts of all the essential amino acids. People who are allergic to casein should read food labels carefully, because the additive is used in some "non-dairy" and "vegetarian" foods. CITRIC ACID, SODIUM CITRATE ... Acid, flavoring, chelating agent: Ice cream, sherbet, fruit drink, candy, carbonated beverages, instant potatoes. Citric acid is versatile, widely used, cheap, and safe. It is an important metabolite in virtually all living organisms and is especially abundant naturally in citrus fruits and berries. It is used as a strong acid, a tart flavoring, and an antioxidant. Sodium citrate, also safe, is a buffer that controls the acidity of gelatin desserts, jam, ice cream, candy, and other foods. COCHINEAL EXTRACT: see CARMINE   CORN SYRUP (read more) ... Sweetener, thickener: Candy, toppings, syrups, snack foods, imitation dairy foods. Corn syrup,which consists mostly of dextrose, is a sweet, thick liquid made by treating cornstarch with acids or enzymes. It may be dried and used as corn syrup solids in coffee whiteners and other dry products. Corn syrup contains no nutritional value other than calories, promotes tooth decay, and is used mainly in foods with little intrinsic nutritional value. CYCLAMATE ... Artificial sweetener: DIET I foods<>.</TD> This controversial high-potency sweetener was used in the United States in diet foods until 1970, at which time it was banned. Animal studies indicated that it causes cancer. Now, based on animal studies, it (or a byproduct) is believed not to cause cancer directly, but to increase the potency of other carcinogens and to harm the testes. DEXTROSE (read more) ... Sweetener, coloring agent: Bread, caramel, soda pop, cookies, many other foods Dextrose is an important chemical in every living organism. A sugar, it is a source of sweetness in fruits and honey. Added to foods as a sweetener, it represents empty calories and contributes to tooth decay. Dextrose turns brown when heated and contributes to the color of bread crust and toast. Americans consume about 25 pounds per year of dextrose -- and a total of about 150 pounds per year of all refined sugars. DIACYLGLYCEROL ... cooking oil This is the diglyceride part of the long-used emulsifier, mono- and diglycerides. The manufacturer claims that it can help people lose weight and reduce triglyceride levels. EDTA ... Chelating agent: Salad dressing, margarine, sandwich spreads, mayonnaise, processed fruits and vegetables, canned shellfish, soft drinks. Modern food-manufacturing technology, which involves rollers, blenders, and containers made of metal, results in trace amounts of metal contamination in food. EDTA (ethylenediamine tetraacetic acid) traps metal impurities, which would otherwise promote rancidity and the breakdown of artificial colors. It is safe. ERYTHORBIC ACID ... Antioxidant, color stabilizer: Cured meats. see ASCORBIC ACID above.   FERROUS GLUCONATE ... Coloring, nutrient: Black olives. Used by the olive industry to generate a uniform jet-black color and in pills as a source of iron. Safe. FOOD-STARCH, MODIFIED see STARCH, MODIFIED below. FRUCTOSE ... Sweetener: "health" drinks and other products Fructose (also called levulose) is a sugar that is a little sweeter than table sugar. Modest amounts of fructose occur naturally in fruits and vegetables, which also contain other sugars. When table sugar is digested, it breaks down into equal amounts of fructose and glucose (dextrose). Another major source of fructose in the typical diet is high-fructose corn syrup (HFCS), which typically contains about half fructose and half glucose. Modest amounts of fructose are safe and do not boost blood glucose levels, making the sweetener attractive to diabetics. However, large amounts increase triglyceride (fat) levels in blood and, thereby, increase the risk of heart disease. FUMARIC ACID ... Tartness agent: Powdered drinks, pudding, pie fillings, gelatin desserts. A solid at room temperature, inexpensive, highly acidic, fumaric acid is the ideal source of tartness and acidity in dry food products. However, it dissolves slowly in cold water, a drawback cured by adding DIOCTYL SODIUM SULFOSUCCINATE (DSS), a detergent-like additive that appears to be safe. GELATIN ... Thickening and gelling agent: Powdered dessert mixes, yogurt, ice cream, cheese spreads, beverages. Gelatin is a protein obtained from animal hides and bones. It has little nutritional value, because it contains little or none of several essential amino acids. GLYCERIN (GLYCEROL) ... Maintains water content: Marshmallows, candy, fudge, baked goods. In nature, glycerin forms the backbone of fat and oil molecules. The body uses it as a source of energy or as a starting material in making more-complex molecules. GUMS:   Arabic, Furcelleran, Ghatti, Guar, Karaya, Locust Bean,  Tragacanth, Xanthan ... Thickening agents, stabilizers: Beverages, ice cream, frozen pudding, salad dressing, dough, cottage cheese, candy, drink mixes. Gums are derived from natural sources (bushes, trees, seaweed, bacteria) and are poorly tested, though probably safe. They are not absorbed by the body. They are used to thicken foods, prevent sugar crystals from forming in candy, stabilize beer foam (arabic), form a gel in pudding (furcelleran), encapsulate flavor oils in powdered drink mixes, or keep oil and water mixed together in salad dressings. Gums are often used to replace fat in low-fat ice cream, baked goods, and salad dressings. Tragacanth has caused occasional severe allergic reactions. HEPTYL PARABEN ... Preservative: Beer, non-carbonated soft drinks. Heptyl paraben -- short for the heptyl ester of para-hydroxybenzoic acid -- is a preservative. Studies suggest that this rarely used additive chemical is safe, but it, like other additives in alcoholic beverages, has never been tested in the presence of alcohol (such as in animals weakened by long-term consumption of alcohol). HIGH-FRUCTOSE CORN SYRUP (read more) ... Sweetener: Soft drinks, other processed foods. Corn syrup can be treated with enzymes to convert some of its dextrose to fructose, which results in High Fructose Corn Syrup (HFCS). HFCS has largely replaced ordinary sugar used in soft drinks and many other foods because it is cheaper. Americans consume about 59 pounds per year of HFCS (and a total of 150 pounds per year of all refined sugars). HYDROGENATED STARCH HYDROLYSATE (HSH) ... Sweetener: Dietetic and reduced-calorie foods. HSH, like sorbitol, is slightly sweet and poorly absorbed by the body. Like sorbitol, and other sugar alcohols, eating significant amounts of HSH may cause intestinal gas and diarrhea. PARTIALLY HYDROGENATED VEGETABLE OIL, HYDROGENATED VEGETABLE OIL(read more) ... Fat, oil, shortening: Margarine, crackers, fried restaurant foods, baked goods. Vegetable oil, usually a liquid, can be made into a semi-solid shortening by reacting it with hydrogen. Partial hydrogenation reduces the levels of polyunsaturated oils - and also creates trans fats, which promote heart disease. A committee of the U.S. Food and Drug Administration (FDA) concluded that on a gram-for-gram basis, trans fat is even more harmful than saturated fat. Ideally, food manufacturers would replace hydrogenated shortening with less-harmful ingredients. The Institute of Medicine has advised consumers to consume as little trans fat as possible, ideally less than about 2 grams a day (that much might come from naturally processed trans fat in beef and dairy products).   Beginning in 2006, Nutrition Facts labels must list the amount of trans fat in a serving of food. That requirement spurred many companies, including Frito-Lay, Kraft, ConAgra, and others, to replace partially hydrogenated oil. Usually the substitutes are healthier and the total of saturated plus trans fat is no higher than it was. Where progress has been limited is restaurants. Most large chains and many smaller independent restaurants continue to fry in partially hydrogenated oil and their French fries, fried chicken, fried fish, and pot pies contain substantial amounts of trans fat. In Denmark, however, the government has virtually banned partially hydrogenated oil. In that country, as well as Australia and Israel, McDonald's fries in trans-free liquid vegetable oil. In 2004, the Center for Science in the Public Interest petitioned the FDA to immediately require restaurants to disclose when they use partially hydrogenated oil and to begin the process of eliminating partially hydrogenated oil from the food supply.   Fully hydrogenated vegetable oil does not have any trans fat, but it also does not have any polyunsaturated oils. It is sometimes mixed (physically or chemically) with liquid oil to create trans-free shortening. When it is chemically combined with liquid oil, the ingredient is called inter-esterified vegetable oil. Meanwhile, oil processors are improving the hydrogenation process so that less trans fat forms. HYDROLYZED VEGETABLE PROTEIN (HVP) ... Flavor enhancer: Instant soups, frankfurters, sauce mixes, beef stew. HVP consists of vegetable (usually soybean) protein that has been chemically broken down to the amino acids of which it is composed. HVP is used to bring out the natural flavor of food (and, perhaps, to enable companies to use less real food). It contains MSG and may cause adverse reactions in sensitive individuals. MALTITOL ... Sweetener: Candy, chocolates, jams, and other sugar-free foods. Maltitol, like sorbitol, mannitol, and xylitol, is a sugar alcohol, also called a polyol. It is made by hydrogenating maltose, which is obtained from corn syrup. Like other sugar alcohols, mannitol is not absorbed well by the body (which means it has fewer calories per gram than table sugar) and does not promote tooth decay. However, large amounts (above 20 to 30 grams) may have a laxative effect. MANNITOL (read more) ... Sweetener, other uses: Chewing gum, low-calorie foods. Not quite as sweet as sugar and poorly absorbed by the body, it contributes only half as many calories as sugar. Used as the "dust" on chewing gum, mannitol prevents gum from absorbing moisture and becoming sticky. Safe — except that large amounts that are used in gum may have a laxative effect and even cause diarrhea. MONO- and DIGLYCERIDES  ... Emulsifier: Baked goods, margarine, candy, peanut butter. Makes bread softer and prevents staling, improves the stability of margarine, makes caramels less sticky, and prevents the oil in peanut butter from separating out. Mono- and diglycerides are safe, though most foods they are used in are high in refined flour, sugar, or fat. MONOSODIUM GLUTAMATE (MSG) ... Flavor enhancer: Soup, salad dressing, chips, frozen entrees, restaurant foods. This amino acid brings out the flavor in many foods. While that may sound like a treat for taste buds, the use of MSG allows companies to reduce the amount of real ingredients in their foods, such as chicken in chicken soup. In the 1960s, it was discovered that large amounts of MSG fed to infant mice destroyed nerve cells in the brain. After that research was publicized, public pressure forced baby-food companies to stop adding MSG to their products (it was used to make the foods taste better to parents).   Careful studies have shown that some people are sensitive to MSG. Reactions include headache, nausea, weakness, and burning sensation in the back of neck and forearms. Some people complain of wheezing, changes in heart rate, and difficulty breathing. Some people claim to be sensitive to very small amounts of MSG, but no good studies have been done to determine just how little MSG can cause a reaction in the most-sensitive people. To protect the public's health, manufacturers and restaurateurs should use less or no MSG and the amounts of MSG should be listed on labels of foods that contain significant amounts. People who believe they are sensitive to MSG should be aware that other ingredients, such as natural flavoring and hydrolyzed vegetable protein, also contain glutamate. Also, foods such as Parmesan cheese and tomatoes contain glutamate that occurs naturally, but no reactions have been reported to those foods. MYCOPROTEIN ... Meat substitute: Quorn-brand foods. Mycoprotein, the novel ingredient in Quorn-brand frozen meat substitutes, is made from processed mold (Fusarium venenatum). Though the manufacturer?s (Marlow Foods) advertising and labeling implied that the product is "mushroom protein" or "mushroom in origin," the mold (or fungus) from which it is made does not produce mushrooms. Rather, the mold is grown in liquid solution in large tanks. It has been used in the United Kingdom since the 1990s and has also been sold in continental Europe. The chunks of imitation meat are nutritious, but the prepared foods in which they are used may be high in fat or salt. Several percent of consumers are sensitive to Quorn products, resulting in vomiting, nausea, diarrhea, and, less often, hives and anaphylactic reactions. NEOTAME ... Artificial sweetener: diet soft drinks and other diet foods. Neotame, produced by NutraSweet Co. (maker of aspartame), is about 8,000 times sweeter than table sugar and 40 times sweeter than aspartame. Neotame is chemically related to aspartame, but the difference confers greater chemical stability, enabling the new sweetener to be used in baked foods. It likely will be used mostly in low-calorie foods, but may also be used to adjust the flavor of other foods. It was approved by the U.S. FDA in 2002. OLESTRA (read more) (Olean) ... Fat substitute: Chips, crackers. Olestra is Procter & Gamble's synthetic fat that is not absorbed by the body, but runs right through. Procter & Gamble suggests that replacing regular fat with olestra will help people lose weight and lower the risk of heart disease.   Olestra can cause diarrhea and loose stools, abdominal cramps, flatulence, and other adverse effects. Those symptoms are sometimes severe.   Even more importantly, olestra reduces the body's ability to absorb fat-soluble carotenoids (such as alpha and beta-carotene, lycopene, lutein, and canthaxanthin) from fruits and vegetables. Those nutrients are thought by many experts to reduce the risk of cancer and heart disease. Olestra enables manufacturers to offer greasy-feeling low-fat snacks, but consumers would be much better off with baked snacks, which are perfectly safe and just as low in calories. Products made with olestra should not be called "fat free," because they contain substantial amounts of indigestible fat. OLIGOFRUCTOSE ... Bulking agent, emulsifier, prebiotic: various foods Oligofructose, which is produced from chicory roots, consists of up to several dozen fructose molecules linked end to end. It is not absorbed in the small intestine, but is partly digested in the large intestine. This slightly sweet ingredient provides less than about half as many calories per gram as fructose or other sugar. Oligofructose promotes the growth of "good" bifidus bacteria. PHOSPHORIC ACID; PHOSPHATES ... Acidulant, chelating agent, buffer, emulsifier, nutrient, discoloration inhibitor: Baked goods, cheese, powdered foods, cured meat, soda pop, breakfast cereals, dehydrated potatoes. Phosphoric acid acidifies and flavors cola beverages. CALCIUM and IRON PHOSPHATES act as mineral supplements. SODIUM ALUMINUM PHOSPHATE is a leavening agent. CALCIUM and AMMONIUM PHOSPHATES serve as food for yeast in baking. SODIUM ACID PYROPHOSPHATE prevents discoloration in potatoes and sugar syrups. While excessive consumption of phosphates could lead to dietary imbalances that might contribute to osteoporosis, only a small fraction of the phosphate in the American diet comes from additives. Most comes from meat and dairy products.  PLANT STEROL ESTERS ... Cholersterol-lowering Additive: Margarine, other foods . These substances, which are extracted from pine trees, reduce the absorption of cholersterol from food and lower blood cholersterol levels. They are not toxic, but they may reduce the body's absorption of nutrients called carotenoids that are thought to reduce the risk of cancer and heart disease. Used in Benecol-brand products (margarine, salad dressing, and others). POLYDEXTROSE ... bulking agent: reduced-calorie salad dressings, baked goods, candies, puddings, frozen desserts Polydextrose is made by combining dextrose (corn sugar) with sorbitol. The result is a slightly sweet, reduced-calorie (only one calorie per gram because it is poorly digested) bulking agent. The FDA requires that if a serving of a food would likely provide more than 15 grams of polydextrose, the label should advise consumers that "Sensitive individuals may experience a laxative effect from excessive consumption of this product." POLYSORBATE 60 .... Emulsifier: Baked goods, frozen desserts, imitation dairy products. Polysorbate 60 is short for polyoxyethylene-(20)- sorbitan monostearate. It and its close relatives, POLYSORBATE 65 and 80, work the same way as mono- and diglycerides, but smaller amounts are needed. They keep baked goods from going stale, keep dill oil dissolved in bottled dill pickles, help coffee whiteners dissolve in coffee, and prevent oil from separating out of artificial whipped cream. POTASSIUM BROMATE (read more) ... Flour improver: Bread and rolls. This additive has long been used to increase the volume of bread and to produce bread with a fine crumb (the not-crust part of bread) structure. Most bromate rapidly breaks down to form innocuous bromide. However, bromate itself causes cancer in animals. The tiny amounts of bromate that may remain in bread pose a small risk to consumers. Bromate has been banned virtually worldwide except in Japan and the United States. It is rarely used in California because a cancer warning might be required on the label. In 1999, the Center for Science in the Public Interest petitioned the FDA to ban bromate. PROPYL GALLATE ... Antioxidant preservative: Vegetable oil, meat products, potato sticks, chicken soup base, chewing gum. Propyl gallate retards the spoilage of fats and oils and is often used with BHA and BHT, because of the synergistic effects these preservatives have. The best studies on rats and mice were peppered with suggestions (but not proof) that this preservative might cause cancer. Avoid. QUININE ... Flavoring: Tonic water, quinine water, bitter lemon. This drug can cure malaria and is used as a bitter flavoring in a few soft drinks. There is a slight chance that quinine causes birth defects, so, to be on the safe side, pregnant women should avoid quinine-containing beverages and drugs. Relatively poorly tested. QUORN (read more) ... see MYCOPROTEIN above SACCHARIN (read more) ... Artificial sweetener: "Diet" products, soft drinks (especially fountain drinks at restaurants), packets. Saccharin (Sweet 'N Low) is 350 times sweeter than sugar and is used in dietetic foods or as a tabletop sugar substitute. Many studies on animals have shown that saccharin can cause cancer of the urinary bladder. In other rodent studies, saccharin has caused cancer of the uterus, ovaries, skin, blood vessels, and other organs. Other studies have shown that saccharin increases the potency of other cancer-causing chemicals. And the best epidemiology study (done by the National Cancer Institute) found that the use of artificial sweeteners (saccharin and cyclamate) was associated with a higher incidence of bladder cancer.   In 1977, the FDA proposed that saccharin be banned, because of studies that it causes cancer in animals. However, Congress intervened and permitted it to be used, provided that foods bear a warning notice. It has been replaced in many products by aspartame (NutraSweet). In 1997, the diet-food industry began pressuring the U.S. and Canadian governments and the World Health Organization to take saccharin off their lists of cancer-causing chemicals. The industry acknowledges that saccharin causes bladder cancer in male rats, but argues that those tumors are caused by a mechanism that would not occur in humans. Many public health experts respond by stating that, even if that still-unproved mechanism were correct in male rats, saccharin could cause cancer by additional mechanisms and that, in some studies, saccharin has caused bladder cancer in mice and in female rats and other cancers in both rats and mice.   In May 2000, the U.S. Department of Health and Human Services removed saccharin from its list of cancer-causing chemicals. Later that year, Congress passed a law removing the warning notice that likely will result in increased use in soft drinks and other foods and in a slightly greater incidence of cancer. SALATRIM (read more) ... Modified fat: baked goods, candy. This manufactured fat (developed by Nabisco) has the physical properties of regular fat, but the manufacturer claims it provides only about 5/9 as many calories. Its use can enable companies to make reduced-calorie claims on their products. Salatrim's low calorie content results from its content of stearic acid, which the manufacturer says is absorbed poorly, and short-chain fatty acids, which provide fewer calories per unit weight.   Critics have charged that it does not provide as big a calorie reduction as claimed by Nabisco. Moreover, only very limited testing has been done to determine effects on humans. Eating small amounts of salatrim is probably safe, but large amounts (30g or more per day) increase the risk of such side effects as stomach cramps and nausea. No tests have been done to determine if the various food additives (salatrim, olestra, mannitol, and sorbitol) that cause gastrointestinal symptoms can act in concert to cause greater effects.   Nabisco declared salatrim safe and has marketed it, as the law allows, without formal FDA approval.  (Nabisco has since sold salatrim to another company, Cultor.)  In June 1998, the Center for Science in the Public Interest urged the FDA to ban salatrim until better tests were done and demonstrated safety. SALT (Sodium Chloride) ... Flavoring: Most processed foods, soup, potato chips, crackers. Salt is used liberally in many processed foods and restaurant meals. Other additives contribute additional sodium. A diet high in sodium increases the risk or severity of high blood pressure, which increases the risk of heart attack and stroke. Everyone should eat less salt: avoid salty processed foods and restaurant meals, use salt sparingly, and enjoy other seasonings. SODIUM BENZOATE ... Preservative: Fruit juice, carbonated drinks, pickles, preserves. Manufacturers have used sodium benzoate for a century to prevent the growth of microorganisms in acidic foods. SODIUM CARBOXYMETHYL- CELLULOSE (CMC) ... Thickening and stabilizing agent; prevents sugar from crystallizing: Ice cream, beer, pie fillings, icings, diet foods, candy CMC is made by reacting cellulose with a derivative of acetic acid. Studies indicate it is safe. SODIUM NITRITE, SODIUM NITRATE ... Preservative, coloring, flavoring: Bacon, ham, frankfurters, luncheon meats, smoked fish, corned beef. Meat processors love sodium nitrite because it stabilizes the red color in cured meat (without nitrite, hot dogs and bacon would look gray) and gives a characteristic flavor. Sodium nitrate is used in dry cured meat, because it slowly breaks down into nitrite. Adding nitrite to food can lead to the formation of small amounts of potent cancer-causing chemicals (nitrosamines), particularly in fried bacon. Nitrite, which also occurs in saliva and forms from nitrate in several vegetables, can undergo the same chemical reaction in the stomach. Companies now add ascorbic acid or erythorbic acid to bacon to inhibit nitrosamine formation, a measure that has greatly reduced the problem. While nitrite and nitrate cause only a small risk, they are still worth avoiding.   Several studies have linked consumption of cured meat and nitrite by children, pregnant women, and adults with various types of cancer. Although those studies have not yet proven that eating nitrite in bacon, sausage, and ham causes cancer in humans, pregnant women would be prudent to avoid those products.   The meat industry justifies its use of nitrite and nitrate by claiming that it prevents the growth of bacteria that cause botulism poisoning. That's true, but freezing and refrigeration could also do that, and the U.S. Department of Agriculture has developed a safe method using lactic-acid-producing bacteria. The use of nitrite and nitrate has decreased greatly over the decades, because of refrigeration and restrictions on the amounts used. The meat industry could do the public's health a favor by cutting back even further. Because nitrite is used primarily in fatty, salty foods, consumers have important nutritional reasons for avoiding nitrite-preserved foods. SORBIC ACID, POTASSIUM SORBATE ... Prevents growth of mold: Cheese, syrup, jelly, cake, wine, dry fruits. Sorbic acid occurs naturally in many plants. These additives are safe. SORBITAN MONOSTEARATE ... Emulsifier: Cakes, candy, frozen pudding, icing. Like mono- and diglycerides and polysorbates, this additive keeps oil and water mixed together. In chocolate candy, it prevents the discoloration that normally occurs when the candy is warmed up and then cooled down. SORBITOL (read more) ... Sweetener, thickening agent, maintains moisture. Dietetic drinks and foods, candy, shredded coconut, chewing gum. Sorbitol occurs naturally in fruits and berries and is a close relative of sugars. It is half as sweet as sugar. It is used many dietetic foods. It is used in non-cariogenic (non-decay-causing) chewing gum because oral bacteria do not metabolize it well. Some diabetics use sorbitol-sweetened foods because it is absorbed slowly and does not cause blood sugar to increase rapidly. Moderate amounts of sorbitol may have a strong laxative effect and even cause diarrhea, but otherwise it is safe. STARCH ... Thickening agent: Soup, gravy. Starch, the major component of flour, potatoes, and corn, is used in many foods as a thickening agent. However, starch does not dissolve in cold water. Chemists have solved this problem by reacting starch with various chemicals to create MODIFIED STARCHES (see next entry). STARCH, MODIFIED ... Thickening agent: Soup, gravy, baby food. Modified starches are used in processed foods to improve their consistency and keep the solids suspended. Starch and modified starches sometimes replace large percentages of more nutritious ingredients, such as fruit. Choose baby foods without added starches (starch-thickened baby foods have contained as little as 25 percent as much of the fruit ingredients as 100-percent-fruit baby foods). One small study suggested that modified starches can promote diarrhea in infants. STEVIA (read more) ... Natural, high-potency sweetener: powdered dietary supplement. (Not approved as a food additive in the U.S., Canada, EC.) Stevia, which is about 100 times sweeter than sugar, is obtained from a shrub (yerba dulce) that grow in Brazil and Paraguay. The name of the actual sweet chemical is stevioside. The health-food industry advocates stevia extract as a safe alternative to synthetic sweeteners, like saccharin, aspartame, and sucralose. It is said to be widely used in Japan and several other countries. However, just because a substance is natural, does not mean that it is safe.   The U.S. FDA has rejected stevia (or stevioside) for use as a food additive. Likewise, Canada has not approved stevia, and a European Community scientific panel declared that stevia is unacceptable for use in food. Studies found that high dosages fed to rats caused reduced sperm production and an increase in cell proliferation in their testicles, which could cause infertility or other problems. When pregnant hamsters were fed large amounts of a derivative of stevioside called steviol, they had fewer and smaller offspring. In the laboratory, steviol can be converted into a mutagenic compound, which may promote cancer by causing mutations in the cells? genetic material (DNA). In addition, very large amounts of stevioside can interfere with the absorption of carbohydrates in animals and disrupt the conversion of food into energy within cells. In sum, small amounts of stevia are probably safe, but it is inappropriate to endorse wide use of this sweetener. SUCRALOSE ... Artificial sweetener: Diet foods. Approved in the United States in 1998, sucralose — marketed as Splenda — is used in soft drinks, baked goods, ice cream, sweetener packets, and other products. It previously had been used in Canada, Europe, and elsewhere. Sucralose is safer than saccharin, acesulfame-K, and cyclamate. The manufacturer, McNeil Nutritionals, advertises Splenda as being "made from sugar, so it tastes like sugar." That statement may be literally true, but is misleading. In fact, the sweetener is a synthetic chemical that is made by chemically reacting sugar (sucrose) with chlorine. However, just because it is synthetic does not mean it is unsafe. SUGAR (SUCROSE) (read more) ... Sweetener: Table sugar, sweetened foods. Sucrose, ordinary table sugar, occurs naturally in fruit, sugar cane, and sugar beets. Americans consume about 65 pounds of sucrose per year. That figure is down from 102 pounds per year around 1970, but the decrease has been more than made up for with HIGH-FRUCTOSE CORN SYRUP and DEXTROSE. About 156 pounds of all refined sugars are produced per person per year, an increase of 28 percent since 1983. Interestingly that's just when the use of ASPARTAME started skyrocketing. In other words, it appears that artificial sweeteners have not replaced sugar, but may have stimulated America's sweet tooth.   Sugar and sweetened foods may taste good and supply energy, but most people eat too much of them. Sugar, corn syrup, and other refined sweeteners make up 16 percent of the average diet, but provide no vitamins, minerals, or protein. That means that a person would have to get 100 percent of his or her nutrients from only 84 percent of his or her food. Sugar and other refined sugars can promote obesity, tooth decay, and, in people with high triglycerides, heart disease. SULFITES (SULFUR DIOXIDE, SODIUM BISULFITE) ... Preservative, bleach: Dried fruit, wine, processed potatoes. Sulfiting agents prevent discoloration (dried fruit, some "fresh" shrimp, and some dried, fried, or frozen potatoes) and bacterial growth (wine). They also destroy vitamin B-1 and, most important, can cause severe reactions, especially in asthmatics. If you think you may be sensitive, avoid all forms of this additive, because it has caused at least twelve known deaths and probably many more. TAGATOSE ... sugar substitute This new additive is chemically similar to glucose (dextrose, corn sugar), but is poorly absorbed by the body. That?s why it yields only one-third as many calories?and why large amounts cause diarrhea, nausea, and flatulence. In one study, 20 grams (about five teaspoons) caused nausea. THIAMIN MONONITRATE ... Vitamin B-1. Perfectly safe, despite adding minuscule amounts of nitrate to our food. TRIACETIN (GLYCEROL TRIACETATE) Wetting agent. Beverages. This perfectly safe chemical is used in small amounts in foods and drinks to reduce the surface tension of water. VANILLIN, ETHYL VANILLIN ... Substitute for vanilla: Ice cream, baked goods, beverages, chocolate, candy, gelatin desserts. Vanilla flavoring is derived from a bean, but vanillin, the major flavor component of vanilla, is cheaper to produce in a factory. A derivative, ethyl vanillin, comes closer to matching the taste of real vanilla. Both chemicals are safe. VEGETABLE OIL STEROLS ... Cholesterol-lowering Additive: Margarine, other foods. These substances, which are extracted from soybeans, reduce the absorption of cholersterol from food and lower blood cholersterol levels. They are not toxic, but they may reduce the body's absorption of nutrients called carotenoids that are thought to reduce the risk of cancer and heart disease. Used in Take Control-brand margarine.

Summary of Additives' Safety

..>

 

..>

..> ..> ..> ..> CUT BACK   Not toxic, but large amounts may be unsafe or promote bad nutrition. See main text for details. CAFFEINE CORN SYRUP DEXTROSE (CORN SUGAR, GLUCOSE) HIGH-FRUCTOSE CORN SYRUP HYDROGENATATED STARCH HYDROLYSATE INVERT SUGAR LACTITOL MALTITOL MANNITOL POLYDEXTROSE SALATRIM SALT SORBITOL SUGAR TAGATOSE

..> ..>

TOP Food Additive Cemetery: Additives That Have Been Banned The food and chemical industries have said for decades that all food additives are well tested and safe. And most additives are safe. However, the history of food additives is riddled with additives that, after many years of use, were found to pose health risks. Those listed below have been banned. The moral of the story is that when someone says that all food additives are well tested and safe you should take their assurances with a grain of salt.

..>..> ..> ..>..>..>

..>..> ..> ..>..>..> Additive Function Natural or Synthetic Year Banned Problem Agene (nitrogen trichloride) flour bleaching and aging agent synthetic 1949 dogs that ate bread made from treated flour suffered epileptic-like fits; the toxic agent was methionine sulfoxime Artificial colorings:         Butter yellow artificial coloring synthetic 1919 toxic, later found to cause liver cancer Green 1 artificial coloring synthetic 1965 liver cancer Green 2 artificial coloring synthetic 1965 insufficient economic importance to be tested Orange 1 artificial coloring synthetic 1956 organ damage Orange 2 artificial coloring synthetic 1960 organ damage Orange B artificial coloring synthetic 1978 (ban never finalized) cancer Red 1 artificial coloring synthetic 1961 liver cancer Red 2 artificial coloring synthetic 1976 possible carcinogen Red 4 artificial coloring synthetic 1976 high levels damaged adrenal cortex of dog; after 1965 it was used only in maraschino cherries and certain pills; it is still allowed in externally applied drugs and cosmetics Red 32 artificial coloring synthetic 1956 damages internal organs and may be a weak carcinogen; since 1956 it continues to be used under the name Citrus Red 2 only to color oranges (2 ppm) Sudan 1 artificial coloring synthetic 1919 toxic, later found to be carcinogenic Violet 1 artificial coloring synthetic 1973 cancer (it had been used to stamp the Department of Agriculture's inspection mark on beef carcasses) Yellow 1 and 2 artificial coloring synthetic 1959 intestinal lesions at high dosages Yellow 3 artificial coloring synthetic 1959 heart damage at high dosages Yellow 4 artificial coloring synthetic 1959 heart damage at high dosages cinnamyl anthranilate artificial flavoring synthetic 1982 liver cancer cobalt salts stabilize beer foam synthetic 1966 toxic effects on heart coumarin flavoring tonka bean 1954 liver poison cyclamate artificial sweetener synthetic 1970 bladder cancer, damage to testes; now not thought to cause cancer directly, but to increase the potency of other carcinogens diethyl pyrocarbonate (DEPC) preservative (beverages) synthetic 1972 combines with ammonia to form urethane, a carcinogen dulcin (p-ethoxy-phenylurea) artificial sweetener synthetic 1950 liver cancer ethylene glycol solvent humectant synthetic kidney damage monochloroacetic acid preservative synthetic 1941 highly toxic nordihydroguaiaretic acid (NDGA) antioxidant desert plant 1968 (FDA), 1971 (USDA) kidney damage oil of calamus flavoring root of calamus 1968 intestinal cancer polyoxyethylene-8-stearate (Myrj 45) emulsifier synthetic 1952 high levels caused bladder stones and tumors safrole flavoring (root beer) sassafras 1960 liver cancer thiourea preservative synthetic c.1950 liver cancer

..> ..>

11:57 AM - 0 Comments - 0 Kudos - Add Comment

Good Flix to See
Current mood: Organic
Category: Organic Movies, TV, Celebrities

Ok, heres a couple of DVDs that you SHOULD get....

1. Go Further by Ron Mann Starring Woody Harrelson. 

Get on the bus with Woody and his "eco-activists" friends in Seattle and travel down Hwy 1 along the coast of Oregon and California thru the Redwoods and on to San Fransisco, promoting Environmental Awareness and Simple Organic Living.  Excellent Video.  Dont forget about the Blood and Pus in your Dairy products.  Yummy.

2.  The Inconvienent Truth Al Gore and Friends

Global Warming IS the inconvienent truth that this movie is all about.  The Truth.  The Facts.  The Lies.  The Rumors.  All finalized.  BUY IT WATCH IT and SHARE IT.

Peace and Love

Sean

8:53 AM - 0 Comments - 0 Kudos - Add Comment

A Childs Faith by L.R.Brokaw

A Childs Faith

3:48 PM - 0 Comments - 0 Kudos - Add Comment

What's in a Flu Shot
Category: News and Politics

What Is In a Flu Shot?

3:34 PM - 0 Comments - 0 Kudos - Add Comment

Pharisee Nation

Pharisee Nation