Confusing Cuisine

Q: Dear 100 Hour Board
I read the ingredients of many foods I eat. Not one of them has made much sense to me. I don't remember ever learning about the chemicals listed on the back of food. Who is to say whether or not these may be cancerous? Where can I find information regarding the chemicals/ingredients of food?

Regards,
Stuck with sodium benzoate

A: Dear gastronomically, molecularly and masticatingly challenged,

Please repeat after me. "Chemicals are my friends. Chemicals are my friend." Take a deep breath.

Now that we are past that, we must realize that not all chemicals are evil, a grand consipracy, or disgusting. In fact most of them are quite helpful for you, some are helpful to the manufacturer and others are there to make food cheap and accessible. Modern food convenience, the freedom to eat a variety of interesting creations and cuisines, at prices that don't add to more than 50% of your income or 75% of your (a woman's) time, are due in part to these additions that drive down the cost of making and delivering safe food. But a lot of them aren't new. Man has been adding things to food to make them safe for years; salt, vinegar or even sulfer dioxide into wine to help control bad bacteria first added in Ancient Egypt).

But what are they? Food additives (the majority of all those chemicals on the ingredients' list) are either direct or indirect additiives. Direct additives are added to affect the actual food. Like adding niacin in wheat flour to make up for the loss of vitamins during milling. Indirect additives are leftovers from packaging, storing or making the food. For example calcium silicate (an inert salt that can't hurt you) is added to allow powders to flow in food plants. Direct additives serve one of three general purposes:

• Maintain freshness and saftey: ie. so you don't get botulism or the product doesn't stale or dry out. This has direct relation to food risks and costs.
• Improve or maintain nutrition: adding potassium iodine into table salt has been a medical marvel of our time - preventing severe thyroid issues.
• Improve taste, texture and appearance: dyes for color, stabilizers so food don't seperate, starches for mouth feel, etc. A lot of these aren't new, but they help!

Now that we've firmly established the need and usefulness of additives, how do we know they are safe? In the United States (similar in most countries) food manufacturers must apply for the use of additives in food (both direct and indirect). The Food and Drug Administration then looks at the composition and chemical properties, focus on the amount you'll eat, any short and long-term health effects (especially cancer) and other various factors. They determine a safe level (which gives you a safety margin to consume a whole lot - just in case) and then regulate the use in the food. (Note: there are some items exempted from the process because we know they are safe - like GRAS - generally frecognized as safe). Are we absolutely sure its safe? NO. But we do our best. Combined with GMP (Good Manufacturing Practices) companies and the government look to deliver the best, and safest food possible.

Please note that the dangers these additions prevent are a MUCH MORE serious threat to your health than the 1 in 10,000 chance you have of being slightly sensitive to Yellow Dye #5. Botulism, samonella, e-coli, etc. are devastating diseases. So a little sodium erythorbate in your canned veggies can prevent that tiny amount of botulism that can kill you very fast (it takes a miniscule amount).

The FDA (and similar government groups) post online all the information you need to look up chemicals and determine their use. Start at www.fda.gov. There are search tools and tables. I'll give you some examples:

EDTA, BHA & BHT are all preservatives to keep food from spoiling or going rancid

Monosodium glutamate (MSG) is a SAFE way to add richness and flavors without their own flavor to change taste (this falls into the new taste on our tongues - savoriness).

Xanthan gum has many uses including a fat replacer and thickener to add texture.

Soy lecithin is an emulsifier - it keeps mixes of oils and waters together.

Sodium carobanate or citric acid keep the pH in control to prevent spoiling.

Glycerin retains moisture.

Ammonium sulfate strengthens dough effectively and at a lower cost for baked goods.

Calcium chloride (think similar to table salt) firms up foods - like veggies.

Having cooked directly with some of these pure chemicals, I can tell you they are useful and safe. Don't be afraid of them. But one note on general nutrition and food consumption. It is true that less processed foods are better - mostly because they retain a richer amount of nutrients and flavor than the processed kind - NOT because of these additives. I do recommend a homemade whole wheat bread, home killed, dressed and cooked meat and fresh garden veggies over alternatives. Pure foods are delicious and a delight. Do you have the time and ability for all those? When it comes to safe, effective and cheap food to keep us fed ALL year round, these additives are critical! And they are in EVERYTHING you eat - no matter if it is Green or Organic or not.

So bon appetit. Meanwhile I'm going to have a nice class of sodium benzoate with my soda.

The 100 Hour Board