Preservatives, Additives, and Other Problem Ingredients - an excerpt from The Super Allergy Girl - Allergy & Celiac CookbookTM


Consumers have been concerned about additives to their foods for more than one hundred years. Processed foods today contain many chemicals, that are added to preserve food (extend shelf life and prevent spoilage), add color, enhance flavor and to kill insects, fungi, or bacteria. Chemicals in foods fall into several categories: preservatives, pesticides, growth hormones, antibiotics, artificial sugar, and other additives (like coloring). The United States Food and Drug Administration (F.D.A.) has allowed a wide variety of food additives to enter our food supply. Other countries have stricter rules governing the additives permitted in their food supply. There are several U.S. consumer organizations questioning the safety and long-term health effects of the chemicals we use in our foods. Many health practitioners, nutritionists, naturalists, and other health-minded consumers avoid preservatives, additives and other chemical additives.

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Preservatives, Additives, and Other Problem Ingredients


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