Download An A-Z Guide to Food Additives: Never Eat What You Can't by Deanna M Minich PhD CN PDF

By Deanna M Minich PhD CN

ISBN-10: 1573244031

ISBN-13: 9781573244039

Cochineal extract, diacetyl, teriary butylhydroquinone, BHA, HFCS, MSG--it's not only realizing how one can pronounce what is on your nutrients, it truly is figuring out what it does and the way it could possibly have an effect on you that concerns such a lot. yet with such a lot of processed meals at the grocery store cabinets and ingredients exhibiting up within the impossible meals, that is definitely a tall order. An A-Z consultant to nutrition ingredients may also help shoppers stay away from bad foodstuff ingredients and convey them which ingredients do no damage and should also be nutritious. Designed to slot in a handbag or pocket, this little booklet will function an "additive translator" whilst navigating during the landmine box of additions or components that could reason allergy symptoms like complications, fatigue, and respiring problems or those who reason bloating or make one hyperactive. incorporated are protection scores to three hundred components and reference charts of such ingredients as those who could almost certainly reason melanoma or allergy symptoms or that are meant to be constrained for sodium-sensitive participants. there's additionally crucial nutrients suggestion, tricks on what to appear for whilst studying these unreadable element labels, or even pointers on procuring clean produce so one can stay away from pesticides.* the typical American consumes approximately one hundred fifty kilos of foodstuff ingredients in keeping with year.* defense rankings on over three hundred materials -- all in line with the newest medical evidence.* Formatted for simple reference and sufficiently small to hold alongside to the grocery store.

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Additional resources for An A-Z Guide to Food Additives: Never Eat What You Can't Pronounce

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Food additives can go beyond basics like water and salt and into the realm of chemically refined substances like artificial sweeteners and colorings. There is often a fine line between an additive and an ingredient. Several processed foods have become amalgams of what we may call additives—products like hard candy and marshmallows, which are both composed almost entirely of sweeteners, colorings, and flavorings. Many times, it may not be clear what you are really eating and what kinds of effects it may have on you if you consume it over a period of years.

Example: aluminum sodium salt. Anti-foaming agent: Prevents unwanted foaming in foods during processing. Example: polydimethylsiloxane. Antimicrobial: Prevents the growth of harmful microorganisms. Example: potassium metabisulfite. Antioxidant: Increases shelf life of foods by protecting them from degradation through exposure to oxygen; may be natural or artificial in origin; may have health benefits. Examples: Vitamin E (tocopherols), BHT. Artificial sweetener: Often referred to as “synthetic” or “non-nutritive” sweeteners.

Sweetens foods intensely (sometimes hundreds or thousands times as sweet as white sugar); often used for diabetic food products because it does not impact blood sugar levels. Many do not contain calories. Side effects related to ingestion include headaches, mood swings, blurred vision, weight gain, skin rashes, and behavioral changes. Examples: sucralose (Splenda®), aspartame (NutraSweet®). Buffer: Controls pH (acidity or alkalinity) within a product. Example: potassium citrate. Bulking agent: Adds mass to a food without significantly changing its nutritional qualities.

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