ARTIFICIALLY REARED: What You Don’t Know Could Hurt You (And ESPECIALLY your children!)
Because it’s on the shelf, available for consumption, many consumers assume that all foods are safe foods. After all, in order for it to be available in our grocery stores, it must have gone through rigorous examination and safety inspection in order for it to be passed by the FDA, right?
Not exactly…
With all due respect to the FDA (Food and Drug Administration), their abilities to safeguard all consumers against the long-term effects of any given food additive is imperfect. In fact, on their website, the FDA states that the absolute long-term safety of any additive to our food cannot be guaranteed. What parents must understand is this very simple fact: You are your child’s advocate. Do not put the health of your child and family into the hands of the food industry or even the FDA.
Become aware of chemical dangers hidden within lengthy ingredient lists. It may seem daunting – and at first might require some extra time to recognize – but in the long run, your child’s preventative health is the greatest accomplishment you can earn as a parent. Become their advocate!
Always keep in mind some very important facts with regards to chemicals and your young children:
- Most chemicals found in processed foods have been given the FDA “stamp of approval” based on its safety in studies involving adult consumers (with the exception of child specific products such as infant formulas and baby food).
- The ingestion of many chemicals and additives has a far different and longer lasting effect in the bodies of young children than in adults. This is due to the fact that the vital organs necessary to effectively metabolize and dispose of artificial chemicals are immature and still developing in young children.
- The safety of most additives is studied on a singular basis. Combinations of different chemicals as seen on many ingredients lists on processed food items are not studied collaboratively. In other words – the potential chemical reactions between different chemical additives are not studied.
BUYERS BEWARE!
The reality is this: chemical additives have become a big part of our everyday diet. Fortunately, not all are bad – in fact, according to the Center for Science in the Public Interest (CSPI), many additives may actually improve the nutritional value of some foods. For more information on the safety of all food additives, go to the CSPI website and view their ratings (www.cspi.org).
The following additives are the ones you will want to look out for. These are additives that the CSPI consider to be “Unsafe in amounts consumed or is very poorly tested and not worth the risk.”
Artificial colorings:
*ATTENTION ALL MOMS: BEFORE YOU OPEN THAT BOX OF GUMMY TREATS OR BREAKFAST CEREALS… READ ON!
Artificial colorings are pretty obvious. Thank goodness. If you have to start somewhere, this is the group of additives easy to spot and easy to make healthier choices with. Why would you want neon green yogurt, or blue and pink striped toaster tarts anyway? The following chemical dyes, or ‘artificial colorings’ are considered most dangerous by the CSPI.
Blue 1 – Considered ‘inadequately tested’ however, suggests small cancer risks. Blue 1 is found in beverages, baked goods and candy.
Blue 2 – A large study suggested, however did not prove conclusively, that this chemical caused brain tumors in laboratory mice. However, the FDA deemed it safe due to “a reasonable certainty of no harm.”
Green 3 - Rarely used – fortunately! One industry-funded study found risks of bladder cancer. Upon closer review by the FDA – this dye was considered safe.
Red 3 - A direct quote from the CSPI web page: “The evidence that this dye caused thyroid tumors in rats is ‘convincing,’ according to a 1983 review committee report requested by the FDA. FDA’s recommendation that the dye be banned was overruled by pressure from elsewhere in the Reagan Administration.” A word of caution: avoid Red 3! This food dye is found in cherries in fruit cocktail, candy and baked goods.
Yellow 6 - Animal tests linked this widely used dye to tumors of the adrenal gland and kidney. However, the FDA appears to think this color poses no cancer risks in humans. This dye is commonly found in beverages, sausage, candy, pet food and baked goods.
A final word on artificial colorings…
In addition to the potential carcinogenic (cancer-causing) risks associated with many of these food colorings, more evidence is beginning to prove what many scientists, researchers, doctors, child psychologists and concerned parents have suspected for years: the link between artificial colorings and its influence on the behavioral, learning and sensory issues that afflict so many children today. A recent British study concluded that many of these dyes caused behavioral conditions in children much like those associated with attention deficit and hyperactivity (ADHD disorder). In response to this groundbreaking study, the British FSA (similar to our FDA) called for a voluntary ban on the use of artificial colorings within their food industry. The agency hopes that by the end of 2009, hundreds of artificially colored foods and drinks will disappear from the shelves in accordance to this ban. As for the US, our FDA continues to debunk scientific conclusions and initiate any consumer protection against chemical food colorings.
Aspartame:
Found in many ‘diet’ foods, drinks, chewing gums, gelatins, frozen desserts and artificial sweetening packets marketed as Equal and NutraSweet.
Despite several studies linking brain tumors and other cancerous activities in laboratory rats, human studies remain inconclusive due to a lack of long-term use of this artificial sugar. The CSPI warns against children consuming any artificial sweeteners as the long-term effects and conclusive cancer risks are still being studied. Bottom line: artificial sugars were never intended for the intake of young children. Do your best to help your child avoid consuming artificially sweetened products.
Acesulfame-K:
This is an artificial sweetener found in sugar-free baked products, gums, gelatins and soft drinks. In 2 “mediocre quality” animal studies it was suggested that this chemical might have carcinogenic effects (cancer-causing). In 1998 this chemical began being used in soft drinks along with another sweetener, Sucralose. A re-evaluation of its safety by the European Commission on Health and Consumer Protection in 2000 upheld the safety of acesulfame-K based on the limited evidence associating animal studies to humans.
BHA: Butylated Hydroxytoluene:
BHA is used as an antioxidant in foods – helping extend shelf life of many products by slowing the rate of rancidity of oils and oil containing foods. BHA is found in cereals, chewing gum, potato chips and vegetable oils. Many studies have been done on the safety of BHA in foods, and the U.S. Department of Health and Public Services even declared BHA to be “reasonably anticipated to be a human carcinogen.” And according to the CSPI website, the FDA still allows BHA to be used in foods. Ironically, there are safer alternatives to function as an antioxidant in oil-containing products, such as vitamin E. And there is also the alternative of keeping it out all together as many makers of popular potato chips and other oil-containing foods do not use an antioxidant at all.
Olestra, “Olean”:
Used as a fat substitute in popular potato chip brands such as Lays and Pringles. This indigestible fat fools the consumer into thinking they can eat more and will not gain weight – using the misleading guise as a ‘fat free’ product. The dangers associated with Olestra include adverse effects of diarrhea, cramping, flatulence and other not-too-pretty side effects. The real dangers, however, is altering of the lining of the GI tract and preventing the absorption of essential fat-soluble vitamins from fruits and vegetables – needed for their healthy roles in cancer and heart disease prevention. Bottom line… go for baked over fried!
Trans Fat: Partially Hydrogenated Vegetable Oil, Hydrogenated Vegetable Oil:
Found in oils, shortening, stick margarine, crackers, fried restaurant foods, baked goods, and microwave popcorn. Trans fat is basically chemically engineered saturated fat - just far worse than the ‘natural’ version. The negative exposure that trans fats began to receive in relation to its promotion of heart disease, cancers, obesity, liver dysfunction and infertility led to the increase in consumer awareness. In 2006, food manufacturers were ordered to provide the amount of trans fat per serving under the Nutrition Facts label. This instigated the movement of a “trans-fat-free” product marketing campaign, which has transcended throughout the commercial food industry.
But don’t be fooled… there are still ‘tricks of the trade’ in play with misleading claims such as this one: “Og trans fat.” Technically, foods are allowed to contain .5 grams per serving and still be labeled “O grams.” A person who consumes above and beyond the recommended serving size could easily exceed the Institute of Medicine’s recommendation for 2 grams or less per day. Labels that read: “No trans fat” – is accurate. However, consumers should still be mindful of the grams of saturated fat content which carries its own laundry list of health risks.
Sodium Nitrite, Sodium Nitrate:
Used as a preservative, coloring, flavoring in bacon, ham, luncheon meats, smoked fish, hot dogs and corned beef.
Nitrite containing cured meats have been linked to various cancers in children, pregnant women and adults. However, it has not been linked to nitrite-containing bacon, sausage, or ham. Nitrite and nitrate use has shown a steady decline in recent decades but has not been banned by the FDA and still remains an ingredient in many fatty, salty preserved foods.
Considering the suggested risks… avoidance of nitrite and nitrates is highly encouraged, especially for children and pregnant women.
Added sugar:
Added sugar, most typically in the form of high fructose corn syrup, adds a major flavor boost to many foods – and provides instant ‘likeability’ to our children’s innate sweet tooth. Early and frequent exposure of foods high in sugar can interfere with the acceptance of healthier ‘sweet foods’ such as fruit and yogurt. High fructose corn syrup is found in so many food products on the market today. Aside from the obvious soft drinks and candy culprits, high fructose corn syrup is added to less obvious foods such as ketchup and many types of bread.
As discussed in “Getting It” – too much sugar has a large impact on our body’s ability to properly maintain the balance between hunger and fullness, as well as inconsistent energy patterns, and the accumulation of body fat. In addition, diets high in sugar also contribute to tooth decay and cavities.
Added salt:
According to the CSPI, salt is “probably the single most harmful substance in the food supply.” This is due to its ability to raise blood pressure, which puts the consumer at risk for conditions such as heart attacks and strokes. Hypertension is on the rise in our pediatric population with reports of children as young as 4 years old experiencing elevated daily blood pressure.