Food Additives that are Good for You

For centuries, people enhanced the quality of the foods they consumed with naturally available flavorings, dyes, and preservatives. As modern food processing developed, and foods were transported over long distances, it became necessary to find ways to keep food products from spoiling until they reached their destination. Scientists began to create food additives to make our food more stabile, prevent spoilage, and make it more attractive to the consumer.

Over the years, many laboratory-created, chemical food additives have been banned with safety concerns, and we are warned to beware of certain food additives still in use, including hydrogenated fats, artificial colors, flavors and sweeteners, nitrates and nitrites, sulfites, MSG, and preservatives including BHA and BHT. With the wide range of foods available to modern consumers through supermarkets, restaurants, and specialty shops, and modern food processing technologies that give us more choice and convenience, we are expecting higher standards of safety and wholesomeness.

Not all food additives have the potential to cause harm, however, and some food additives may actually benefit us nutritionally. Natural food additives are often listed by their chemical designation on food labels, and may mislead the consumer into thinking the product is unsafe, or not living up to its organic label. Even organic foods are not necessarily free of additives; there are 29 additives that are allowed to be added to food that is labeled and sold as "organic."

While the amounts of beneficial vitamins and minerals added to some foods may be minuscule, the following additives have been proven safe and effective through years of use and rigorous testing:

Alpha tocopherol is commonly known as Vitamin E. This vitamin is abundant in whole wheat flour, rice germ, and vegetable oils, but much is removed when grains are refined. When added to processed foods, it prevents the oils in the food from turning rancid, giving the product a longer shelf life. Vitamin E is an effective antioxidant, a compound which reduces the damaging effects of free radicals in our bodies. It has also been shown to prevent the formation of blood clots and reduce the risk of heart disease and cancer.

Ascorbic acid is Vitamin C. In its more soluble form, it is called sodium ascorbate. This nutrient is often added to juice drinks, carbonated beverages, and breakfast cereals. Vitamin C additives act as stabilizers to prevent the loss of color and flavor of processed foods and to add nutritional value. It is an antioxidant which inhibits the formations of cancer-causing nitrosamines. Vitamin C is vital for the synthesis of many important biochemicals our bodies require, and since the human body does not manufacture or store vitamin C it is essential that we get adequate amounts in our diet.

Beta carotene is one of the carotenoids, which are fat-soluble compounds found in richly colored fruits and vegetables. It is used as a coloring agent in margarine, and often added to other foods for its nutritional value. In the body, beta carotene is converted to a form of Vitamin A and stored in the liver. As body stores are used, the liver releases Vitamin A into the blood stream as needed. Vitamin A is a vital nutrient that keeps our eyes and mucous membranes healthy, and has been shown to prevent cognitive decline.

Lecithin is found in nature in egg yolks and soybeans, and is added to food products such as margarine, chocolate, ice cream, and baked goods. Lecithin is an emulsifier, which keeps water and oil from separating, and the food product from becoming rancid. The compound is a source of choline, an essential nutrient. Choline is a building block that is needed for the body to produce the neurotransmitter acetylcholine, which supports the cognitive systems in the brain. Although choline is often added to supplements which promise to reduce body fat, there is no real evidence that is has such an effect. Niacin treatment for high cholesterol can deplete the amount of available choline, and such patients can benefit from additional lecithin in their diet.

Glycerin, also called glycerol, is a preservative and thickening agent that may be found in marshmallows, fudge, and baked goods. It is often used as a filler or sweetener in low-fat foods. A sugar alcohol that is converted to glucose by the liver, it provides energy for cellular metabolism. Although it has the same food energy as refined sugar, it does not contribute to dental decay or raise blood sugar levels.

Citric acid, which is a weak organic acid found in citrus fruits and berries, is a natural preservative and antioxidant. It adds a tart flavor to foods and is often used in carbonated beverages, fruit drinks, ice cream, and sherbet. Citric acid is an important compound in a series of reactions which creates metabolic energy from the food we consume.

Phosphorus is a mineral compound found in many foods. Phosphate is the most common form of phosphorus. There are many types of phosphates that serve a variety of purposes: as emulsifiers, buffers, acidifiers, flavor enhancers, leavening agents, color stabilizers, and mineral supplements. They are found in a variety of foods including cheeses, cola beverages, cured meats, baked goods, cereals, powdered foods, and instant potatoes. Phosphates play a major role in many of our bodily processes, including proper nerve and muscle function, maintaining healthy teeth and bones, and play an important role in the ability of body cells to store and convert energy. Lack of phosphorus in the diet can lead to long-term, potentially serious complications.

While some natural food additives do have the potential to cause harm if they are consumed in great quantities, the small amounts of these additives found in today's processed foods are small enough to avoid overloading the body, or are totally metabolized.

Keep in mind, as you read ingredient labels on food packages, that many processed foods will contain these "healthy" additives along with others which are believed to cause harm, or at least have questionable value. The foods that are most heavily laden with additives are usually the ones which have little nutritional value anyway! For more information on which food additives have been proven safe, and which have been poorly tested and possibly dangerous, visit the Center For Science In The Public Interest website.