Cheshire February 2018
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FOODLABELLING&<br />
AdditivesPART1By:<br />
Inmyarticles‘ENumbersandyourHealth’<br />
Ihighlightedsomeofthejiggery-poggerythat<br />
occursinfoodproductioninthiscountry.I<br />
apologise,weaselwords,chicanery,deceit,<br />
duplicitythesearethewordstomymindthat<br />
moreaccuratelysum upwhatoccursinthe<br />
productionandlabelingofourfoodtoday.<br />
Foodproducers(andbythatImeanthe<br />
companieswhopacket,canandfreeze)like<br />
anyotherbusineshavetomakeaprot,itis<br />
thewaytheseprotsareachievedthatdoes<br />
notbearscrutiny.Inotherwordstheswordof<br />
opennesand truthshouldnotbewieldedto<br />
closelyintheirdirection.<br />
BeforeIaddresthecontentiousisueof<br />
additivesandfoodlabelingIwouldliketo<br />
disabuseyouofthefatuousnotiontobelieve<br />
everythingyoureadonfoodlabels.Freshfor<br />
exampleisacompletemisnomer.Thereis<br />
nothingfreshinfactoryproducedmas<br />
productionfoods.Ingredientsareimported<br />
from around theglobeand areprobably<br />
monthsold and quiteposiblyyearsold.<br />
Chiledproductsaredescribedaslocalbutthe<br />
factofthemateristhevastmajorityofal<br />
ingredientshavebeenimported.<br />
Unlikehomecookingwhichcanvaryintaste<br />
(particularlyifyouhaveforgotenyour<br />
weddinganniversary)whereasthemealoff<br />
thesupermarketshelfmustnevervary,beitin<br />
colour,tasteorlooks.Thereforeprot,colour,<br />
looks,taste,labelingandshelflifeareatthe<br />
top offood production agenda.This is<br />
achievedbasicalybytheengineeringof<br />
everythingcookedorbakedonour<br />
supermarketshelves.Thechemicalindustry<br />
hasahugeinuentialeffectandefficacyon<br />
thenalproduct.<br />
Inditbland,uninspired,predictable,repetitiverubbish.Thisproductmaywelcontainthe<br />
likesofacidulants,cyclodextrins,enzymes,<br />
nanoparticles,permeates,proteinisolatesand<br />
sugaralcoholswhichoffersolutionsto<br />
problemsencounteredduringtheproduction<br />
MikeDevlin<br />
procesinvolvingfoodanddrink.<br />
Acidulantspromoteasharptasteandasistinthe<br />
setingofgelsalsoactingasapreservative.<br />
Cyclodextrinsinuencethemolecular<br />
encapsulationoffoodingredientsbyimproving<br />
thestabilityofavours,vitamins,colourantsand<br />
unsaturatedfats.Colourantscanbeofnaturaland<br />
syntheticorigin.Enzymesacceleratechemical<br />
reactions.Nanoparticlesactualyexistin<br />
caramelizedfoodsbutitisthenanoparticlesthat<br />
areengineeredinlaboratoriesthatarethesubject<br />
ofconcern.WheyPermeateisacostefficientdairy<br />
replacerandcontributortoasaltytastewithout<br />
necesitatingasignicantincreaseofsodium<br />
content.Proteinisolates.Dietarysupplementand<br />
foodingredientscreatedbyseparating<br />
components.Sugaralcoholcomesfrom plant<br />
productssuchasberiesandfruit.The<br />
carbohydrateintheseplantsisalteredby<br />
chemicalproces.<br />
Chemicalprocesmightsoundabit‘iffy,’withus<br />
notwantingdangerouschemicalsinourfoodbut<br />
inactualfactalfoodismadeupofchemicalsand<br />
thereforebymixingfoodsortheirnatural<br />
constituentsensuresthatourfoodsundergoa<br />
chemicalproces.<br />
Industrialprocesingoffoodhoweverdepends<br />
uponsugar,whiteour,procesedand<br />
hydrogenatedoils,syntheticfoodadditives,<br />
vitaminsandextrusionofgrain.Nowweare<br />
enteringthemurkyandsuspectworldoffood<br />
production.Hydrogenationisthechemical<br />
procesbywhichliquidvegetableoilisturned<br />
intoasolidfatwhereaspartialyhydrogenated<br />
oilscontainTransfatyacidsortransfats.Fuly<br />
hydrogenatedfatsarelesharmfulthanpartialy<br />
hydrogenatedfats.Tran’sfatsontheotherhand<br />
raiselevelsofbadcholesterolandlowerlevelsof<br />
goodcholesterol.BothTransfatsandpartialy<br />
hydrogenatedoilsareharmful.Transfatscan<br />
promoteheartdisease,strokesanddiabetes,<br />
partialyhydrogenatedoilscontaintrans<br />
fatssoenoughsaid.<br />
Continuednextedition.
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