The last school holidays saw us a household held in the grips of a Gastro outbreak. Quite common over the winter months but not so fun for babies (and big babies!) and their mother! Sensitive little tummies weren't up to taking on too much after the worst had gone so soup seemed the answer.
I hit the supermarket for a little convenience as I was still trying to catch up on the housework after being ill and playing nurse to purchase a few cans of soup for dinner.
Of course I had my chemical hunter hat on and was dismayed that in the large tin soup section and in the fresh soups in the fridge I found it almost impossible to find a variety of flavorsome soups that were chemical free.
The chemical that I saw repeated tin after tin was E250 or Sodium Nitrate. So what is Sodium Nitrate? Nitrates in general are a chemical we should avoid putting in our body, including this one.
When it comes to food E250 is primarily used to inhibit micro-organisms like botulism and is mostly found in products that have meat in them. So, in the soup aisle it was mainly in soups that had beef, chicken and bacon in them. It is a crystalline white powder that is also used to pinken up meats so some unscrupulous butchers and supermarkets use it to make their meat look fresher and more inviting.
Interestingly enough E250 is also found in the chemical industry. It is a corrosion inhibitor so is used in cooling systems, metallurgy and grinding. It is also used in photography. Currently in Australia it is being used to poison wild boar that are an introduced pest, so this gives you an indication of it's toxicity.
So why should you avoid it in your tin soup?
- It can be toxic if swallowed in large amounts
- Is an eye, skin and respiratory irritant
- Can cause hyperactivity
- Is a carcinogenic and when combined with other chemicals in the stomach can create other adverse reactions.
Lapidge, Steven; J. Wishart; M. Smith; L. Staples (2009). "Is America Ready for a Humane Feral Pig Toxicant?". Proceedings of the 13th Wildlife Damage Management Conference: 49–59.
Cowled, BD; SJ Lapidge; S. Humphrys; L Staples (2008). "Nitrite Salts as Poisons in Baits for Omnivores". International Patent WO/2008/104028.
Miranda Hitti (17 April 2007). "Study: Cured Meats, COPD May Be Linked". WebMD Medical News.
Dennis, M J; Wilson, L A (2003). "NITRATES AND NITRITES". Encyclopedia of Food Sciences and Nutrition. p. 4136. doi:10.1016/B0-12-227055-X/00830-0. ISBN 978-0-12-227055-0.
Yoghurt is our theme this month and one additive that can be found often in foods that are supposed to be all natural like yoghurt is Potassium Sorbate (202).
Potassium Sorbate is a preservative that does occur naturally in some berries, but when used in the foods that we eat it is synthetically derived.
Some of the side effects from consuming 202 can include the following list. Remember that a lot of these foods are consumed on an almost daily basis in most households i.e. a small tub of yoghurt in a lunchbox, so the the preservative can accumulate in the system.
- contact dermatitis
- eye irritation
- nasal irritation
- burning mouth syndrome
- the full range of food intolerance reactions including irritable bowel symptoms
- children's behaviour problems.
Foods that 202 will often be found in and that you will need to scrutinize include:
- Bread i.e. Loaves, English Muffins, crumpets
- Flat breads and tortillas (e.g. Old El Paso, also contain other preservatives)
- Bakery products such as cakes, pikelets, pancakes, waffles (make your own!)
- Flour products such as fresh pasta and noodles
- Cheese, Cream cheese, cottage cheese, cheese slices, cheese sticks
- Reduced fat cheeses and spreads
- Yoghurts (Yoplait are a well known brand that use this preservative)
- Drinks including fruit juices, cordial, brewed soft drinks, wine
- Fruit syrups, preserved figs, cherries
- Margarines, spreads and dips
I know that there are at least 3 things on the above list that we consume daily - how about you?
Did you know that your bread is actually supposed to go moldy?
In fact if you have bought bread and it goes moldy by the end of the week then you know your bread is probably good for you! Sound strange? ... let me explain.
I used to wonder why my supermarket brand loaves of bread still looked as good in the pantry after a week as they did the day I bought them - but how could that be?
It also still tasted exactly the same and kept the same texture. The more I thought about it the more disturbed I became and it was literally one of the first foods I started to investigate and change in our chemical free diet.
It turns out that most bread products and supposed ‘fresh” loaves of bread have a series of chemicals in them to help them stay preserved for longer - mostly to aid the manufacturer’s in the bread’s production and distribution rather than to keep it longer in your pantry.
Most bread’s you buy are already at least 12-24 hours old before they have landed in your supermarket and the mold inhibitors stop the manufacturers’ from having to be super scrupulous in their factory cleaning and enables them to bag hot steamy loaves of bread straight away.
Like most chemicals you may not see a significant change when a food product is consumed only once in a while i.e. croissants for Sunday Brunch, however, when you are making sandwiches for lunch each day, toast for breakfast and a pastry for afternoon school snack then the effects can be cumulative and positively disastrous.
Symptoms can include all or any of the following reactions:
migraine and headaches;
gastro-intestinal symptoms including stomach aches;
irritable bowel, diarrhoea, urinary urgency, bedwetting;
eczema and other itchy skin rashes;
nasal congestion (stuffy or runny nose);
depression, unexplained tiredness, impairment of memory and concentration, speech delay; tachycardia (fast heart beat);
growing pains, loud voice (no volume control);
irritability, restlessness, inattention, difficulty settling to sleep, night waking and night terrors.
The preservatives that you want to avoid are listed below - however it can be very difficult to avoid them as these are so widespread and consumed just about every day!
280 Propionic acid
281 Sodium propionate
282 Calcium propionate
283 Potassium propionate
They can also be found in dairy products as well! Furthermore, they can travel in your breast milk so if you have a particularly unsettled baby, you may want to explore an elimination diet to see of this makes any changes to your babies restlessness.
So, when you go to buy your next loaf of bread, donuts, scones or pastries from the supermarket stop and ask yourself - how did mom used to buy these items when she was a little girl? And if the answer is her local baker, it might be time to seek out yours and spend your hard earned income on good, fresh preservative free bread in your community at your local bakers!
So I guess you're wondering why I have a picture of Beavers in this blog post. I thought I would follow the theme of strawberries and find out exactly how artificial strawberry flavoring was made. It's in just about everything your children would eat, sweets, ice-cream, biscuits, candy, drinks, iced tea and yogurt.
The first thing I found was an article about Beaver excretion called Castoreum used for Raspberry, Vanilla and Strawberry Flavoring. It's FDA approved and often referenced as a "natural food" flavoring in ingredients lists.
Before you freak out however, you should know that the average consumer is unlikely to be exposed to these Beaver secretions. Mostly because it's hard to milk a Beaver. But you may be thinking that might be the safer option after learning that strawberry flavor is made up of over 50 different chemicals - at least Beaver puss is natural.
So this is whats in Strawberry Flavoring:
Amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent.
Some of these chemicals are used in nail varnish remover and are preservatives used in soaps and detergents - oooohhh delicious!
I don't think I have to point out the obvious here - natural is best!
Schlosser, Erica. Fast Food Nation; The Dark Side of the All-American Meal, page 126, Houghten Mifflin Company
It's a busy time of year December and most families are busily preparing their festive season treats such as Christmas Cake, Puddings and Mince Pies - Yum! But did you know that these treats have chemicals in them?
Even if you're a diligent home cook it's hard to avoid this chemical as it's used to preserve dried fruits ... a key ingredient of all those above mentioned goodies. This months chemical to avoid is Sulphur Dioxide (Sulfer Dioxide in the U.S.).
Sulphur Dioxide is a preservative used to stop moulds growing on dried fruits like raisins, sultanas, apricots and even coconut. It's also found in meat products like deli meats, sausages and minced meat.
Sulphur Dioxide is a sulphite, which means it can cause some severe reactions in people that are susceptible to sulphites (sulfites), these mainly being asthmatics. In an asthmatic it may cause severe breathing problems, severe allergic reactions and even death!
Dried fruits like raisins and prunes are among the highest sulphite carrying foods, so if you are an asthmatic and indulging in your annual Christmas treat make sure you have your inhaler handy should any wheezing start.
You'll note that in my cookbook the use of dried fruit and dried coconut is not recommended as cake or cookie flavourings and this is why. As an alternative choose organic dried fruits or fresh fruit. The organic fruits won't last as long as they don't have the preservative, but you can freeze them.
For more information about Sulphites please read last months blog post "Suffering Sulphites".
P.S. Don't forget also those glace cherries are choc-loaded full of red food coloring - they aren't naturally that way!!
I was recently doing some research in the dessert aisle of my local supermarket for my new Australian Shopping Guide, when I came across the Jelly/Jello range.
A friend of mine had said that a popular aviated related product had a range out that contained only natural colors and flavors. I was very excited about this as it would add a whole new range to our ok list.
As I was reading the ingredients it did indeed seem that these gelatin desserts were ok, they had colors and flavors made from safe sources like fruits and vegetables, however, my excitement soon turned to disappointment. Right at the bottom was written "Contains Sulphites". There was all their hard work undone in one statement.
So what's wrong with Sulphites. Sulphites are a form of preservative and anti-oxidant, which does occur naturally in food and the body, but can cause a reaction in susceptible people. They are anti-microbial, and help maintain color, bleach starches and maintain shelf life. They are what stop your dried fruits from forming molds and going brown.
On the label it may be known as sulfites, sulphites, sulfiting agents or sulphiting agents. They are also known in Europe and Australia by the following numbers on labels:
E220 E221 E222 E223 E224 E225 E226 E227 E228
So what reactions can it cause in susceptible people:
- It can trigger asthma symptoms
- It can trigger other anaphylatic symptoms such as coughing, wheezing, swelling of eyes, lips, throat, tongue, rashes, itchiness, hives, cramps, diarrhea, vomiting, dizziness, drop in blood pressure, faintness, loss of consciousness.
Sulphites can be found in these foods:
Halloween is this month and that means candy, sweets, lollies! And lots of them. But did you know that all those sugary treats contain massive doses of food additives and preservatives that can be harmful for your children's health?
Last month we looked at the natural colouring Annatto, a yellow colouring and this month we're looking at what is used to make the color red - Carmine or otherwise known as Carminic Acid, Cochineal, 120 or Natural Red 4.
This actually is technically another natural food colour as it comes from Insects ... yes you read that right! It is a female cochineal bug harvested mainly in Peru and the Canary Islands on Plantations where they are sun dried, crushed and dunked in an acidic alcohol solution to create the vibrant red that you enjoy in your candy and soft drinks.
Until recently, cochineal was termed a "natural color" on ingredients lists, however now that it's found to provoke severe allergic reactions in some people thought to possibly be allergic to the protein in the beetle, many countries are now identifying it in ingredients lists.
Aside from its role as an allergen, cochineal is not kosher friendly. It is also synthetically manufactured and is known as Red No. 2 or Red No. 40 when this is the case. When created artificially it is derived from coal or other petroleum by products. Maybe bugs doesn't seem so bad after all!!
So what effects may occur to those sensitive to this chemical:
- Severe Allergic Reactions - Anaphylaxis
- Toxic to Embryos
Cochineal or Carmine can be found in the following products:
- cosmetic products like lipstick
- As pill coatings and in children's medicines
- Cordials and Soft Drink
- Flavored Milks
Nothing has frustrated me more in my research on food additives more than this one. Annatto, also known as 160b E160b, Norbixin or Bixin is a natural yellow food coloring often found in foods that are marketed to young children.
So what is so frustrating about this additive, after all it says it's natural right? True it is natural, but it's as natural as arsenic is and we don't sprinkle that on our weetbix! What is frustrating is that foods that were otherwise perfect to be consumed are ruined by this one additive.
You will notice that it will be listed as the last ingredient on most labels of food that you would have been able to give your children happily, but once Annatto is added the product is no longer an option, which to me is a real shame.
It is a shame in that there is an alternative, Betacarotene or 160a, E160a a much safer option and will provide the same desired yellow color. This option is used extensively in Europe but most manufacturers consider it too expensive and difficult to work with compared to the cheaper option of Annatto.
The best option however, is just to be color free, which I'm sure most parents would be happy with if it meant they had another food option for their children.
So what will this ingredient do? Well it has been known to inflict the following symptoms:
- allergic type reactions
- skin rashes
- gastrointestinal upsets
- restricting airways
- central nervous system reactions
- headbanging in young children
- sleep disturbance in both adults and children
- a obsessive attention to all things related with the color yellow (honest!)
The reactions can be same day or have a delayed response.
You can find Annatto in the following food products:
- Granola Bars/Muesli Bars
- Breakfast Cereals
- Snack foods
- Corn chips
- Salad dressings
Bec Taylor is asking her readers, do you like your frozen fries dipped in embalming fluid?
Do you want to throw the perfect colour free birthday party?
Get your tip sheet now!