Organic Food – Food Additives

When shopping for food, we should read the label carefully. Try to select item that are low in or free from additives, preservatives and synthetic food colorants

Additives are added to foods for a few reasons

1. to improve their presentation in terms of texture or color
2. to make them lasting longer or having a longer shelf-life
3. to replace the nutritional value lost in processing
4. to facilitate the preparation of the processed food

Additives to Avoid

Sulphites

• Used to prevent foods from spoiling and discoloration. They may be used in self-service salad bars to keep food looking fresh.
• Listed as sulphur dioxide, sodium sulphite, sodium and potassium bisulphate or metabisulphite.
• Can trigger severe allergic reactions, including nausea and vomiting, breathing difficulties, and abdominal pain. Those who have asthma are most at risk to sulphite sensitivity and other forms of reactions.
• Often are found in wine, shellfish, fruit and vegetables, salad dressings, sauces, and corn syrup.

Nitrates and Nitrites

• Used to enhance color and inhibit the growth of the botulism bacteria in cured meats especially pock, fish and cheese, sausages, luncheon meats and hot dogs.
• A percentage of nitrates convert to nitrites once ingested, which may then combine with amines (protein in food) to cause cancer.

Artificial color and flavorings

• Almost all artificial colorings have been shown to be caused cancers in animals.
• It was observed that when artificial coloring and flavoring are avoided, children's hyperactivity and other behavioral problems improve significantly.

Monosodium glutamate (MSG)

• is a flavour enhancer often used in Chinese restaurant food.
• Can cause headaches, cold sweats, and heart palpitations.
• Studies show that MSG can cause brain damage and female sterility in animals.

Ethylenediaminetetraacetic acid (EDTA)

• Used as preservative in processed foods, and may have toxic effects.
• High exposure may cause dizziness, headaches, sneezing, nausea, and asthma attacks.

Natural Additives
The following additives come from natural plant and animal sources and are safe alternative to chemical additives and colorings. You can find them in the ingredients list on the label.

Acetic acid, a colorless acid with a strong smell which is contained in vinegar. As It inhibits the growth of bacteria, it is used as a preservative in foods, such as pickled vegetables, and as a mild disinfectant in cleaning.

Albumen, from egg white and is used in processed meat products.
Annatto, is obtained from the outer layer of the seeds of the tropical tree Bixa orellana L, and is used for over two centuries as a food coloring, especially in cheese.

Beta-carotene, are yellow and green leafy vegetables such as spinach, carrots and red peppers, and yellow fruit such as mango, melon and apricots, and used as an artificial coloring and a nutrient supplement

Citric acid, from citrus fruits, such as oranges and lemons, and is used as a flavoring and preservative in food and beverages, especially soft drinks.

Dextrose, type of sugar found in fruit honey and blood of animals, for used in the production of baked products such as biscuits, pies and cakes, but also in the preparation of ice-cream, yogurt and confectionery.

Lactic acid, formed by natural fermentation in products such as cheese, yogurt, soy sauce, sourdough, meat products and pickled vegetables, and usually serves as either a pH regulator, a preservative, or even a flavoring agent.

Lecithin, found in plant and animals tissue which is often used in food products to help the different parts mix together well.

Sodium chloride, salt commonly used as a condiment and food preservative.

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