5 Chemicals in your food you aren’t thinking about
and what you can do about it:
Our food environment looks very different today than it did even 50 years ago. Just the volume of food products available to us at every turn is astounding. But with this surge comes challenges that most of us have never even thought of. These changes have brought lots of potential for damage in our health and our bodies at every age and stage.
There are two main categories of potential additives to our food for us to be aware of and make changes in for our health.
The first category is actual food additives, dyes, coloring, and other substances in processed food products. In general, the more the food has been processed, the more additives and likelihood of potential for getting exposed to chemicals you will experience. Just turn over a box at the grocery store and read the ingredient list for an example of this. Generally you will find numerous items in the food that you cannot pronounce and have no idea what they are or what they do.
These additives have to meet the standard of G. R.A. S. which is understood from the FDA website as “GRAS” is an acronym for the phrase Generally Recognized As Safe. Under sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act (the Act), any substance that is intentionally added to food is a food additive, that is subject to pre-market review and approval by FDA, unless the substance is generally recognized, among qualified experts, as having been adequately shown to be safe under the conditions of its intended use, or unless the use of the substance is otherwise excepted from the definition of a food additive.”
In another interview for the New York Times F.D.A. spokeswoman, Megan McSeveney, said the FDA has many safety guidelines and “there is reasonable scientific certainty that these substances are not harmful when used as intended,”. These standards are generally applied to additives in food as well as substances that are used in producing, packing, preparing or processing food that “are expected to become components of food.” “If new information (such as published studies and adverse event reports) suggests that a substance already in use may be unsafe (whether it is an additive or otherwise exempt), or if consumption levels have changed in ways that could affect safety, the F.D.A. can conduct further studies to review whether the use can still be considered safe,”
Common sense tells us that it is healthier to eat foods that don’t have chemicals added to them even if the chemicals are generally accepted as safe by the FDA. Unfortunately there are not a lot of good quality human research studies done to ascertain if all these additives benefit our health. If they don’t benefit us, perhaps limiting their intake makes sense.
The second category is chemical exposure from the environment of our food. How food is handled during processing and packaged for you to purchase it off the shelf can greatly increase your chemical exposure. Have you ever considered these 5 common chemicals you are regularly exposed to in your food?
Nitrates and Nitrites– There are naturally occurring nitrates and nitrites in lots of fruits and vegetables. There are also synthetic versions put into food products as preservatives to prevent the growth of harmful bacteria, add salty flavor and to help processed meats like bacon, sandwich meats and hot dogs stay pink and red. The problem can be when they convert into nitrosamines at high heat and act as potent carcinogens which contribute to cancers in the intestines and other places. One of the main differences between naturally occurring nitrates/nitrites and synthetic ones is that natural ones in vegetables are not usually cooked at high temperatures like the synthetic ones found in processed meats.
Phthalates- These are chemicals that make plastic more flexible and harder to break. They are commonly in body care products, toys, packaging for food products and much more. Humans’ main exposure is through packaged foods because phthalates can leach into the food itself. The primary concern of human exposure to phthalates is how they interact with our hormone and reproductive systems. Females and children seem to have greater exposure from research findings.
Bisphenols- Commonly known to the public as BPA, these chemicals are used in polycarbonate plastics and epoxy resins. Unfortunately many cans, food and water containers have BPA in them and can leach into the foods they contain, especially when exposed to high temperatures. Infants and young children are more at risk especially because many bottles and containers may have BPA in them. BPA exposure has been shown to have negative effects in the womb and in infants and young animal studies so there is concern for humans as well.
Perfluoralkyl chemicals- PFA’s as they are commonly called are chemicals used to create non-stick cookware, reduce grease absorption in food packaging, make water and stain resistant clothing and more. According to the EPA “PFAS are considered emerging contaminants”.
An “emerging contaminant” is a chemical or material that is characterized by a perceived, potential, or real threat to human health or the environment or by a lack of published health standards.”
Our main exposure comes from contaminated water, skin to mouth transfer from coated substances and some food packaging. Many healthy complications have been associated with these chemicals such as liver and kidney disease, cancer, hormonal problems, low birth weight with exposure to babies in the womb and more.
Perchlorates- Similar to Nitrates, there are naturally occurring perchlorates in certain geographic regions of the world such as the arid southern states. They can also occur naturally in the atmosphere and get into the water supply. There are also synthetic perchlorate chemicals put into food processing equipment and containers that can leach into the foods they contact. The thyroid is the main area affected by exposure and pregnant women, infants and children are the most susceptible.
While many governing agencies are telling us exposure happens regularly and there may or may not be adverse effects, the public are best served by educating ourselves. Don’t just believe something without doing research yourself!
We are even seeing top health organizations such as the American Academy of Pediatrics and others put out position statements of concern about food additives and chemicals. There are emerging links to hormone disruption and the development of diseases such as diabetes and obesity. These substances play a part in hormone problems in the body, especially in our vulnerable children.
The good news about all this is that we can get smart about what we know and take practical steps to protect ourselves and our families from these substances. Here are few practical tips to start using today:
- Wash hands with a harmless chemical free soap
- Wash all your fresh produce well with a vinegar soak or organic produce wash before eating them
- Use organic fresh and frozen fruits and vegetables as a main staple in your diet
- Avoid processed meats, especially during pregnancy and with children
- Avoid microwaving foods and beverages, especially in plastic containers
- Use stainless steel or ceramic cook ware to prevent chemical exposure during cooking
- Don’t put plastic containers in the dishwasher
- Avoid plastics altogether and use glass and stainless steel whenever possible
- Get to know your plastics by looking at the recycling codes on the bottom of packages
From Nuspinkids.com
- Avoid number 3, 6, and 7 grade plastics because they contain BPA, styrenes and phthalates unless they are specifically labeled as green-ware or bio-based.
This topic may seem overwhelming but don’t let fear take over. Just remember you can educate yourself and have the freedom to make the best choices. Today start making simple healthy changes for yourself and those you love! You all deserve to experience vibrant health.
Let’s be smart consumers,
Esther White MS, RDN
