Ingredients Confusion

Reading the ingredients on food labels can be just as confusing as the carbohydrate craze.  Here are some common ingredients in foods, what they are, and if they are safe:

·        Modified food starch: the starch in flour and corn is treated with chemicals to enable it to act as a thickening or jelling agent.  It is a filler that is often used to replace more nutritious ingredients, but it’s safe.

·        Sodium benzoate and sorbic acid: prevents the growth of bacteria and mold in foods.  Sodium benzoate in large quantities has been shown to cause birth defects in lab animals.  Sorbic acid hasn’t been linked to any undesirable effects in animals.  A few preservatives are ok in small doses.

·        Cellulose gum: used as a thickener and fat stand-in; used to make lowfat foods feel as good as full-fat versions in your mouth.  It has been shown to be safe.

·        Monosodium glutamate: used in Chinese foods as a flavor enhancer.  Studies show side effects of dizziness, headaches, and a burning sensation in muscles. 

·        Sugar, corn syrup, fructose, maltodextrin, and high-fructose corn syrup: all forms of sugar and although safe, should be eaten in moderation.

·        Soy lecithin: comes from soybeans and keeps liquid ingredients from separating and adds fluff to the texture of baked goods.  It’s safe to eat.

The bottom line is the less ingredients a food has the better.  And, of course, the more natural and fresh the food is the better.