Want some calcium stearoyl lactylate with that meal? Say what???! Doesn’t sound too appetizing, does it? But it’s one of the many ingredients in those packaged foods we eat. The dangers of food additives and preservatives are revealed in a new report from the Center for Science in the Public Interest (CSPI). CSPI says most food additives and preservatives are safe and can sometimes even make the food more nutritious. But some of them haven’t been tested enough. And others can be dangerous.
So, which ones are okay… and which ones could hurt you? This month, CSPI ranks food additives and preservatives in several categories: “safe,” “cut back,” “caution,” “certain people should avoid,” and “everyone should avoid.”
Here are some examples of additives everyone should avoid:
- Acesulfame potassium, Aspartame, Saccharin. These are artificial sweeteners that are either unsafe or poorly tested.
- Partially hydrogenated oil. Yes, trans fats are still being used at many restaurants and in many food products.
- Potassium bromate. This chemical strengthens dough. Most of it breaks down harmlessly, but bromate itself causes cancer in animals and isn’t worth the small risk it poses to humans. Many bakers have stopped using bromated flour.
An additive certain people should avoid:
- Mycoprotein. This is a vat-grown fungus used only in the Quorn line of meat substitutes. In some people, it can cause nausea, severe vomiting, or dangerous anaphylactic reactions. CSPI says the FDA refuses to take it off the market or require labeling.
Some safe food additives:
- Maltodextrin. This is a thickening agent and sweetener made from starch. It’s used in canned fruit, salad dressings, and instant puddings.
- Sodium Carboxymethyl-Cellulose. Another thickener that also keeps sugar from crystallizing. You can find it in ice cream, beer, pie fillings, icings, diet foods, and candy.
- Thiamin Mononitrate. A form of vitamin B-1 used to fortify cereals and flour.
- Sucralose. Better known as Splenda. Used in some baked goods, frozen desserts, and diet soft drinks. CSPI says unfortunately, it’s often used with acesulfame.
CSPI says a simple, general rule about additives is to avoid sodium nitrite, saccharin, caffeine, olestra, acesulfame K, and artificial coloring. These are among the most questionable additives, and are mainly used in foods low in nutrition.
And don’t forget about the two most familiar additives: sugar and salt. They may be the worst because we consume so much of them.
You can find CSPI’s complete rankings of food additives and preservatives here.
