How Healthy are Processed Foods (Part 2)
The first part of “How Healthy are Processed Foods” mentioned the three main ways of processing the big food corporations use. Next, some of the chemicals used and what their functions are will be discussed.
Best Food Process Method
The last process of Freeze drying doesn’t require added chemicals. This is due to the use of low heat over a long period of time to remove the moisture. The flavor as well as the aroma of the product is preserved. A small number of foods do change in texture.
It is processing expenses that limits the marketing of the product to the general public. Much of the foods are produced in large quantities not in the small cans usually found in grocery markets. There are some limited products that can be found on the internet.
Freezing and dehydration both cause unwanted results in the food’s appearance and taste. There are chemicals used to correct these problems. There is a wide variety of chemicals used. Different foods require different chemicals plus corporations have their own preference of chemicals to use. To avoid a huge list, I have taken the common chemicals that are most used for preserving food products.
Chemicals Used For Food Processing
“BHT-butylated hydroxytoluene” and “BHA-butylated hydroxyanisole” are two common
“Synthetic” antioxidants(stops deterioration of the food). The more common name is
“trans fats”. Their purpose is to keep the oil in the products from spoiling and as emulsifiers to keep the oil and water ingredients from separating thus having a smooth product. It is a cheap additive that the food industry wants to keep it.
There are two very serious health problems with trans fat:
1. It is “Synthetic” meaning foreign to the body. Since the body can’t process it, the natural body process will “wall it off” and store it. Think padding around the waist or worst clogged arteries.
2. Heart problems have been directly linked to the trans fat since the 1990’s Harvard School of Public Health Study. Unfortunately, it wasn’t listed on the food package since the FDA considered it safe in small amounts.
Trans Fat Problems
Public pressure finally succeeded in 2006 with the FDA requiring trans fat be listed on food packing. If less than 0.5 grams of trans fat per serving, the food can be labeled as “0 grams trans fat” on nutrition labels.
These things can be found in the ingredient list of the package when trans fat is present: partially hydrogenated oils(PHO), monoglycerides and diglycerides even if the package has “0 grams trans fat”.
From the FDA’s web site “Consumers can know if a food contains trans fat by looking at the ingredient list on the food label. If the ingredient list includes the words “shortening,” “partially hydrogenated vegetable oil” or “hydrogenated vegetable oil,” the food contains trans fat.
Jun 16, 2015- the FDA agreed to take tans fat off its “safety list” requiring a period of three years for compliance with complete removal.
After June 18, 2018 manufactures are not permitted to add trans fat to food. “FDA is allowing more time for products produced prior to June 18, 2018 to work their way through distribution system” by extending the removal date of these product out of the system by January 1, 2020 (from FDA website).
Does the FDA protect the consumers health or the big food corporations profits?