Food manufacturing

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Staying Healthy with Nutrition: The Complete Guide to Diet and Nutritional Medicine Elson M. Haas, M.D. See book keywords and concepts

It is used as a disinfectant in food manufacturing; a bleaching agent; an antioxidant and preservative; and an antibrowning agent. Other foods that may contain sulfur dioxide include beet sugar, corn syrup, jellies, soups, fresh and dehydrated potatoes, condiments, fruits, and beverages. Sulfur dioxide gas is highly irritating and a strong oxidant. It also destroys vitamin A and some B vitamins, such as thiamine. Its use is not allowed in treatment of meats. It is on the GRAS list, and reviews have found no apparent hazard.

Sugar is used throughout the food manufacturing industry and is found in a great variety of foods. Condiments, dressings, candy, cereals, baby food, and beverages are some common examples. It can also be the starting substance in the fermentation process and is used widely in pharmaceuticals as a preservative, coating for tablets, or sweetener in syrups and children's formulas. Table sugar is used freely by many adults and children to sweeten coffee or tea, cereals, and fruit dishes and is liberally added in cooking and canning.

Carotene is a yellow-orange pigment that is used primarily as a natural coloring agent in food manufacturing. It is employed to color butter, buttermilk, margarine, and cottage cheese. Carotene, mosdy as beta-carotene, is a useful additive. It is known to be a helpful antioxidant, possibly a cancer-preventing nutrient. It is a safe additive or supplement even in high dosages, where its only side effect is yellowish pigmentation of the skin. Carrageenan (Irish moss extract)—ammonium, calcium, potassium, and sodium carrageenan. Carrageenan is a useful seaweed extract.

Excitotoxins: The Taste That Kills Russell L. Blaylock, M.D. See book keywords and concepts

Second, it should conduct open hearings on the safety of these additives with scientific testimony from those not connected to the food manufacturing industry or to the manufacturers of MSG, NutraSweet® or hydrolyzed vegetable protein, or their representatives. Should the FDA ban all such substances as food additives? This is a controversial subject. Libertarians would say "No". Consumer advocates would say' Absolutely''. Actually, all that would be necessary would be to have an open forum on the subject to let the consumers decide.

The Politics of Cancer Revisited Samuel S. Epstein, M.D. See book keywords and concepts

However, it should be noted that many of the experts serving on FACC are, or were until recently, employed by companies concerned with food manufacturing, such as Smedley-HP, ICI, Unilever, and Reckitt and Colman. When an additive is considered by FACC, recommendations are made on the basis of two explicit criteria — need and safety. The judgement of "need" may be based on a range of factors including either supposed "consumer demand" or the potential of the relevant chemical for solving technical problems faced by the food industry.

The Crazy Makers: How the Food Industry Is Destroying Our Brains and Harming Our Children Carol Simontacchi See book keywords and concepts

We call them "food manufacturing companies," a nomenclature that is chilling. Are they manufacturing food or food artifacts that look, taste, and smell like the real thing? Are they redefining what we think food to be, while the words "food" and "nutrition" have lost their true meaning in our marketing/advertising-driven world? Food used to be brilliantly colored fruits and vegetables, rich brown grains, milk and butter, lean game meats, and plump fish wrestled from living rivers and oceans. Food used to be plucked from the garden after a summer of planting, fertilizing, raking, and weeding.

Know Your Fats : The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol Mary G. Enig See book keywords and concepts

As the reader will see later in this book, the natural long-chain saturated fatty acids and the trans fatty acids (long-chain saturate equivalents) produced by partial hydrogenation are equivalent in their physical properties in food manufacturing and food preparation. They act and react, however, very differently from each other in biological systems. Because of their equivalent physical properties, these fatty acids can be used interchangeably in many foods. Nonetheless, the differences in their actions in biological systems lends a critical spin to their unqualified acceptance or rejection.

Natural Pet Cures: Dog & Cat Care the Natural Way Dr. John Heinerman See book keywords and concepts

But with the advent of chemical pesticides and additives in modern agriculture and food manufacturing, "there has been a steady incline in allergies and immune-system problems." In fact, he said, "these became the most frequent conditions I treated in the last seven years prior to my retirement. "Dogs express their allergic reactions much differently than cats do," he noted. A general itchiness of the skin and periodic rash or sores are common, "particularly in and around their tail areas." But they aren't just confined to this region and can show up anywhere else for that matter.

Know Your Fats : The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol Mary G. Enig See book keywords and concepts

These oils are all sold in supermarkets and used commercially in food manufacturing, food service and restaurants. They are usually solvent-extracted, although cold-pressed varieties can be purchased in natural foods stores. The refined corn, cottonseed, and sunflower oils are used for frying purposes without being partially hydrogenated; they do not have omega-3 fatty acids and consequently do not present the same stability problems that are seen with unhydrogenated canola and soybean oils. Nearly Equal Omega-9 and Omega-6 Vegetable Fats Peanut oil, rice bran oil, and sesame oil.

Optimal Wellness Ralph Golan, M.D. See book keywords and concepts

EDTA Chelating agent Salad dressing, margarine, sandwich spreads, mayonnaise, processed fruits and vegetables, canned shellfish, soft drinks Modem food manufacturing technology, which involves metal rollers, blenders, and containers, results in trace amounts of metal contamination in food. EDTA (ethylenediamine tetra-acetic acid) traps metal impurities, which would otherwise promote rancidity and the breakdown of artificial colors. / FERROUS GLUCONATE Coloring, nutrient Black olives Used by the olive industry to generate a uniform jet-black color and in pills as a source of iron. Safe.

Excitotoxins: The Taste That Kills Russell L. Blaylock, M.D. See book keywords and concepts

The list of names of those attending this meeting reads like as who's-who of American food manufacturing, including such names as Pillsbury, Oscar Mayer, Libby, Stokley, Campbell Soups, Continental, General Foods, and Bordens. During these discussions it was concluded that this Japanese taste-enhancer did indeed have some remarkable properties. It suppressed undesirable flavors, gave "zest" to food, removed the "tinny'' taste of canned foods, and turned bland foods into gourmet meals. In short, it held the possibility of a financial boom for the food industry.

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