There’s no doubt that the issue of food additives and preservation is a hotly debated one in today’s society. Thanks in no small part to a constant stream of information (and misinformation) on the internet and social media, the state of our food quality has taken center stage. Much of the contention surrounds the use of food preservatives and their perceived effect on health. As the popularity of fresh and organic dairy and produce has grown so has the notion that all processed foods are dangerous and irresponsible, or even that they are blatantly ignored in the name of profit. Although some concerns are justified, food preservatives are a necessary part of food safety, and their continued development and improvement is a large part of the food industry’s many responsibilities. The truth is that most of the general public is operating on a lot of myths about food preservation. Let’s look at the top three food fallacies that might be swaying your decisions at the marketplace.
#1 Chemicals aren’t natural
This is probably the biggest misperception in the food industry. When people see long, indecipherable chemical names listed in the ingredients on the side of the box, they are inclined to think they’re something poisonous and unnatural. The truth is that everything on Earth, living and otherwise, is composed of chemicals. Seaweed based carrageenan is a good example of these numerous misunderstood ingredients. It is a polysaccharide, a natural derivative of Irish Moss that has been used to thicken and stabilize food products for centuries. Since it’s industrialization in the 1930’s, it has garnered a more sinister reputation for being an intestinal inflammatory. Despite a lack of scientific evidence, this myth persists in organic/natural literature and websites. The same has been true for a number of misleadingly chemical-sounding food preservatives that are actually natural products. Citric acid, utilized by every cell in the body, is used to preserve the color of canned vegetables. Ascorbic acid, which is added to some foods to inhibit bacterial and fungal growth, is perfectly safe, even healthy. It’s commonly known as vitamin C. The ingredients found on a can of baby formula can sound like an industrial nightmare, but they are in fact just the chemical names of necessary nutrients, such as iron (ferrous sulfate) and vitamin B (cyanocobalamin), and mimic the concoction of vitamins, fats, and sugars found in breast milk.
#2 High fructose corn syrup is bad
Corn syrup has gotten a lot of press in recent years. One of the most common food additives used, it has become a counter-promotional subject in advertising, with many products being sold based on the absence of it. The hype about HFCS may be a bit inflated, however. It’s sugar, to be frank. While excess dietary sugar has been cited in a number of American health issues, there’s nothing particularly special about the high fructose type. It developed as an alternative to sucrose due to its ease of shipping and convenient derivation from corn products already being mass produced by the agricultural industry.
Sugar is a little bit like lego blocks. It holds a basic chemical structure of carbons, hydrogens, and oxygens, and the addition of more “legos” lengthens the chain and changes the name. As far as your body is concerned, it’s all just sugar, and it will be duly digested. Rather than focusing on whether or not your food item contains HFCS, count the calories and reduce the portion size instead.
#3 Avoid any food from a box
Unless you’re a hunter-gatherer or the owner of an independent and self-sufficient farm, you’re at the mercy of mass production. While there is a lot to be said for fresh and locally-grown food, the reality is that the size of our population and the width of our country demand the sale of well-preserved food. For many decades, dried and prepackaged or “processed” foods have met that demand, especially for low income consumers. But just because food has gone into a box doesn’t necessarily mean the nutrients have all been taken out. In an effort to keep up with modern nutritional expectations, many manufacturers have adopted healthier methods of preservation. Let the nutritional information on the box be your guide. Look for products that use less salt and MSG and are labeled with the quality that you seek, like whole-grain or non-GMO. Be aware, though, that most of the misconceptions about the old standards for boxed foods do not hold water, and those products are safe.
Large food manufacturers have come under scrutiny in the public eye, much like large pharmaceutical companies and the idea of a sinister “corporate America”. Do some research, and take what you read about food additive claims with a grain of salt.
