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Culture & Lifestyle | Health and Fitness

Toxic foods: 8 nasty additives you should avoid

Text: Yeong Sassall

Click through to discover the 8 most toxic food additives

1. High-Fructose Corn Syrup (HFCS) Derived from corn starch, HFCS has a similar composition to table sugar, being roughly equal parts fructose and glucose. HFCS is cheap to make and enhances the flavour, texture, colour and stability of food, making it a favourite of the processed food industry. High consumption of HFCS is linked to obesity, fatty liver disease and diabetes type 2.

What to avoid: Canned fruit, processed baked goods, candy, soft drinks, sweetened yoghurt and processed cereals, sauces, and some breads.

2. Hydrogenated Oil The process of hydrogenating oils (adding hydrogen to vegetable oil) makes them solid at room temperature (such as margarine). The trans bonds that are created (known trans-fatty acids) are difficult for the body to break down, they also raise LDL cholesterol and lower HDL cholesterol which has a detrimental impact on heart health.

What to avoid: Sources of trans fat include margarine, vegetable shortening, chips, fried foods, cookies and processed baked goods.

3. Artificial Sweeteners There are many different types of artificial sweeteners (sucralose, aspartame, cyclamate, saccharin and others), all of which are damaging in different ways. Aspartame, the most widely used, has been shown to be carcinogenic (cancer causing) and has been linked to obesity. Artificial sweeteners were once touted as a weight-loss aid, but studies have shown they actually have the opposite effect. By providing a super sweet taste with no calories, they induce a state of ‘metabolic derangement’, which has been linked to weight-gain and diabetes type 2.

What to avoid: Splenda, Equal, sugar free or diet fruit drinks, cordials or carbonated soft drinks, sugar free mints and gum, diet desserts such as jelly, ice cream or yoghurt.

4. Palm Oil Derived from the palm fruit, the large majority (up to 85%) of palm oil comes from Indonesia and Malaysia using non-sustainable methods. The palm oil industry is responsible for huge expanses of deforestation, a major factor in climate change and the endangering of many species of native animals. The orangutans of Borneo and Sumatra have become emblematic of the deforestation crisis, having lost over 90% of their habitat to the palm oil industry.

What to avoid: Palm oil has found its way into almost all processed food, commercial cosmetics and household cleaning products. Borneo Orangutan Survival (BOS) has a full list of food, cosmetic and household brands that do not contain palm oil on their website.

5. Butylated Hydroxyanisole (BHA) BHA is an antioxidant used to preserve food by slowing its oxidation rate, particularly useful in fats and oils that turn rancid over time. The WHO’s International Agency for Research on Cancer have listed it as a “possible carcinogen”.

What to avoid: Margarine and spreads, processed salad dressings or anything containing antioxidant 320.

6. Sodium Nitrates and Nitrites These compounds are used as preservatives predominately in processed meat, such as bacon. They are the reason cured meat appears pink, when you buy nitrate/nitrite free meat it naturally appears grey in colour. When exposed to high heat (such as during cooking) they produce the known carcinogenic compound, nitrosamine.

What to avoid: Look for nitrite/nitrate free bacon, ham and sausages. They will often be in the freezer section, as meat doesn’t keep as well with these preservatives.

7. Artificial Colours A UK government study that showed the correlation between artificial colours and hyperactivity in children has led to a mandatory warning on all foods in the EU with colours 102, 104, 110, 122, 124 and 129 that states “May have an adverse effect on activity and attention in children.”

What to avoid: Any of the above, as well as colours 123, 127, 132, 133, 142, 143, 151 and 155

8. Monosodium Glutamate (MSG) MSG is used to enhance the flavour of foods, tricking the consumer to believe what they are eating is tastier or fresher than it really is. This is particularly helpful to the processed food industry, allowing them to disguise cheap, poor quality ingredients in their products.

What to avoid: In Australia food manufactures have to declare when MSG is added, it will be listed as flavour enhancer (MSG) or 621, its food additive number. Restaurants and take-away don’t have to list MSG in their ingredients but most will tell you if you ask.

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Beware these ingredients! Nutritionist Louise Cavanough on what nasties to avoid and why

The processed food industry has many tricks up its sleeve when it comes to disguising poor quality ingredients in their products. Food additives may enhance the flavour, marketability and shelf life of food, but at what cost to our health? Read on for which ones you should be avoiding on the daily.

Toxic foods: 8 nasty additives you should avoid (фото 1)

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Louise Cavanough

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