Food Additives: Ace K

What it is:

Artificial sweetener: Used in baked goods, chewing gum, gelatin desserts, soft drinks.

What we know:

Acesulfame potassium is a calorie-free artificial sweetener, also known as Acesulfame K or Ace K (K being the symbol for potassium), marketed under the brand names Sunett and Sweet One. Acesulfame K is 200 times sweeter than sucrose (table sugar), as sweet as aspartame, about half as sweet as saccharin, and one-quarter as sweet as sucralose. As with other artificial sweeteners, there is concern over the safety of acesulfame potassium. According to The Center for Science in the Public Interest (CSPI), a nonprofit health advocacy organization, as indicated on their website the safety tests of acesulfame-K were conducted in the 1970s and were of mediocre quality. They go on to say key rat tests were afflicted by disease in the animal colonies; a mouse study was several months too brief and did not expose animals during gestation. Two rat studies suggest that the additive might cause cancer. In addition it is mentioned that large doses of acetoacetamide (a breakdown product) have been shown to affect the thyroid in rats, rabbits, and dogs. Because of this, in 1996 CSPI urged the FDA to obtain more research before allowing acesulfame-K to be approved for use in broadly consumed products such as soft drinks. In July 1998, the FDA allowed this artificial sweetener to be used in soft drinks, which increased the consumption and exposure of this questionable chemical greatly. Acesulfame is currently permitted by the FDA for direct addition to food intended for human consumption (FDA regulation 172.800).

Other Names:

Acesulfame K; Ace K; Acesulfame Potassium Source: United States National Library of Medicine For more information on food additives visit the LABELWATCH ingredient glossary at www.labelwatch.com. Here's to your health!

Food Additives: Acai

What it is:

Antioxidant

What we know:

The juice and pulp of acai fruits (Euterpe oleracea) are frequently used in various juice blends, smoothies, sodas, and other beverages. The dense pigmentation of acai has led to several experimental studies of its anthocyanins, a group of polyphenols that give the deep color to berries and are high in antioxidant value under active research for potential health benefits.

Cautions:

The U.S. Food and Drug Administration does not strictly regulate herbs and supplements. There is no guarantee of strength, purity or safety of products, and effects may vary. You should always read product labels. Pregnant or lactating women, diabetics, hypoglycemics, and people with known medical conditions and/or taking drugs, should consult with a licensed physician and/or pharmacist prior to taking dietary supplements. Consult a healthcare provider immediately if you experience side effects.

Other Names:

Assai Palm; Acai Palm; Euterpe (genus) Source: United States National Library of Medicine

For more information on food additives visit the LABELWATCH ingredient glossary at www.labelwatch.com.

Here's to your health!

Food Additives: Acacia Gum

What it is:

Thickening agent; Stabilizer: Used in beverages, ice cream, frozen pudding, salad dressing, dough, cottage cheese, candy, drink mixes.

What we know:

Natural gums are polysaccharides of natural origin, capable of causing a large viscosity increase in solution, even at small concentrations. In the food industry they are used as thickening agents, gelling agents, emulsifiers and stabilizers. Gums are derived from natural sources (bushes, trees, seaweed, bacteria) and are not absorbed by the body. Natural gums are generally recognized as a safe additive by the FDA when used in accordance good manufacturing practices (FDA regulation 21CFR184.1115). Maximum usage in food products are given by the FDA as follows: 0.8% in baked goods, 2.0% in confections and frostings, 1.2% in soft candies, and 0.25% in all other food categories.

Other Names:

Agar; Alginic acid; Beta-glucan; Carrageenan; Carob Bean Gum; Chicle gum; Dammar gum; Furcelleran gum; Gellan gum; Glucomannan; Guar gum; Gum arabic; Gum ghatti; Gum tragacanth; Karaya gum; Locust bean gum; Mastic gum; Sodium alginate; Spruce gum; Tara gum; Xanthan gum Source: The Center For Science in the Public Interest FDA For more information about food additives, visit the LABELWATCH ingredient glossary at www.labelwatch.com. Here's to your health!

Food Additives: Acacia

What it is:

Thickening agent; Stabilizer: Used in beverages, ice cream, frozen pudding, salad dressing, dough, cottage cheese, candy, drink mixes.

What we know:

Natural gums are polysaccharides of natural origin, capable of causing a large viscosity increase in solution, even at small concentrations. In the food industry they are used as thickening agents, gelling agents, emulsifiers and stabilizers. Gums are derived from natural sources (bushes, trees, seaweed, bacteria) and are not absorbed by the body. Natural gums are generally recognized as a safe additive by the FDA when used in accordance good manufacturing practices (FDA regulation 21CFR184.1115). Maximum usage in food products are given by the FDA as follows: 0.8% in baked goods, 2.0% in confections and frostings, 1.2% in soft candies, and 0.25% in all other food categories.

Other Names:

Agar; Alginic acid; Beta-glucan; Carrageenan; Carob Bean Gum; Chicle gum; Dammar gum; Furcelleran gum; Gellan gum; Glucomannan; Guar gum; Gum arabic; Gum ghatti; Gum tragacanth; Karaya gum; Locust bean gum; Mastic gum; Sodium alginate; Spruce gum; Tara gum; Xanthan gum Source: The Center for Science in the Public Interest (CSPI) FDA For more information on food additives visit the LABELWATCH ingredient glossary at www.labelwatch.com. Here's to your health!

Food Additives: A-Amylase

What it is:
Enzyme: Used in processing of syrups, baked goods, and brewing.

What we know:
Amylase is a group of enzymes that catalyze the conversion of starches to their glucose subunits. Amylase enzymes are used extensively in bread making to break down complex sugars such as starch (found in flour) into simple sugars. Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2. This imparts flavor and causes the bread to rise. They are also used as a digestive aid and to treat inflammation in the musculoskeletal system. While Amylase enzymes are found naturally in yeast cells, it takes time for the yeast to produce enough of these enzymes to break down significant quantities of starch in the bread.

The FDA permitts the use of Amylase enzyme produced in Bacillus stearothermophilus, a bacteria strain, and it is generally recognized as a safe (GRAS) substance.


Other Names:
Alpha-Amylase; Amylase Enzyme; Diastase; Glycogenase; Ptyalin; A-Amylase; Alpha Amylase

Source:
FDA, M. Ash, I. Ash, Handbook of food additives (Synapse Information Resources, Endicott, NY, ed. 2nd, 2002), pp. xiii, 1079

For more information on food additives visit the LABELWATCH ingredient glossary at www.labelwatch.com.

Here's to your health!

100% Organic? What Does This Really Mean?

There seems to be quite a bit of confusion around the labeling term "organic" so let me shed some light on the issue.

What it is:
FDA Authorized Labeling Term

What we know:
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled organic, a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.

Source:

FDA

For more information on food additives visit the LABELWATCH ingredient glossary at www.labelwatch.com.

Here's to your health!

Labelwatch: High Fructose Corn Syrup

I have to tell you the whole idea that the Corn Refiner's Association is running ads to change consumer perception of high fructose corn syrup doesn't surprise me one bit.  And why shouldn't they?  The FDA has yet to make a solid determination on what's natural and what's not which leaves a gaping hole for them to imply that this un-natural sweetener is actually "natural."  

Just for the record, high fructose corn syrup is produced from corn starch that has been enzymatically-treated with alpha-amylase, glucoamylase and then xylose isomerase.  The mixture is then subject to a liquid chromatography, and then to numerous filtration, ion-exchange and evaporation steps to form a liquid sugar that is chemically similar to regular table sugar.  Honestly you don't have to have a PhD in food science to know corn starch is not sugar, yet for some reason the FDA refuses to take a stand and simply say: corn starch is corn starch and sugar is sugar.  End of story.  

To add insult to injury, these ads mention that high fructose corn syrup should be "used in moderation." So we ran a query in the LABELWATCH system to see just how many products actually contain this questionable ingredient.  We were astonished to find that over 25 percent of the products in our system (and on your grocery store shelves) contain this sweetener.  So this begs the question, how do we consume this ingredient in "moderation" when it's in one-quarter of our food supply?  This cheap, un-natural sweetener is in everything from 100% whole grain breads, to all-natural yogurts, to healthy bran cereals and beyond. This my friends is a travesty.

So if the Corn Refiner's Association thinks they can wave their magic refiner's wand and make all of us think that high fructose corn syrup is indeed an all-natural sugar, then they are gravely mistaken.  The point here is desperate people or in this case desperate associations, do desperate things.  And these fools are throwing down $30 million dollars in a last ditch advertising effort to erase numerous scientific studies and years of negative publicity that linger around this one "un-natural" sweetener.  

I say, let's all stay focused on the real truth, the truth the health and wellness community repeatedly advocates: Consume only minimally-processed foods (this of course would exclude highly processed, high fructose corn syrup) eat only 100 percent whole grains, fresh fruits and vegetables and lean proteins. In short stay away from all un-natural foods and eat real fresh foods as often as possible.  

Here's to your health!