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| Author | : Phyllis Lehmann |
| Publisher | : |
| Total Pages | : 4 |
| Release | : 1982 |
| Genre | : Food additives |
| ISBN | : |
| Author | : A. Larry Branen |
| Publisher | : CRC Press |
| Total Pages | : 1058 |
| Release | : 2001-11-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0824741706 |
Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
| Author | : Linda Bonvie |
| Publisher | : Skyhorse |
| Total Pages | : 239 |
| Release | : 2017-01-17 |
| Genre | : Health & Fitness |
| ISBN | : 151070034X |
Recognize, identify, and eliminate the most harmful ingredients from your diet you never knew you consumed every day! These days, the food on our tables is a far cry from what our grandparents ate. While it may look and taste the same and is often marketed under familiar brand names, our food has slowly but surely morphed into something entirely different—and a lot less benign. Ever wondered how bread manages to stay “fresh” on store shelves for so long? How do brightly colored cereals get those vibrant hues? Are artificial sweeteners really a healthy substitute for sugar? Whether you’re an experienced label reader or just starting to question what’s on your plate, Badditives! helps you cut through the fog of information overload. With current, updated research, Badditives! identifies thirteen of the most worrisome ingredients you might be eating and drinking every day. Learn about: • The commonly used flavor enhancers you should avoid at all costs • Two synthetic sweeteners that are wreaking havoc on the health of Americans in ways ordinary sugar does not • Artificial colors and preservatives in your child’s diet and how they have been linked directly to ADHD • The “hidden” ingredients in most processed foods that were declared safe to consume without ever really being researched • The hazardous industrial waste product that’s in your food and beverages • The toxic metal found in processed foods that has been linked to Alzheimer’s • The invisible meat and seafood ingredient that’s more dangerous than “Pink Slime” In a toxic world, educate yourself, change what you and your family eat, and avoid these poisons that are the known causes of our most prevalent health problems.
| Author | : Linda Bonvie |
| Publisher | : Simon and Schuster |
| Total Pages | : 200 |
| Release | : 2020-03-17 |
| Genre | : Health & Fitness |
| ISBN | : 151075377X |
Recognize, identify, and eliminate from your diet the most harmful ingredients, such as high fructose corn syrup, aluminum, carrageenan, and more, that you never knew you consumed every day! These days, the food on our tables is a far cry from what our grandparents ate. While it may look and taste the same and is often marketed under familiar brand names, our food has slowly but surely morphed into something entirely different—and a lot less benign. Ever wondered how bread manages to stay “fresh” on store shelves for so long? How do brightly colored cereals get those vibrant hues? Are artificial sweeteners really a healthy substitute for sugar? Whether you’re an experienced label reader or just starting to question what’s on your plate, A Consumer's Guide to Toxic Food Additives helps you cut through the fog of information overload. With current, updated research, A Consumer's Guide to Toxic Food Additives identifies thirteen of the most worrisome ingredients you might be eating and drinking every day. Learn about: • The commonly used flavor enhancers you should avoid at all costs • Two synthetic sweeteners that are wreaking havoc on the health of Americans in ways ordinary sugar does not • Artificial colors and preservatives in your child’s diet and how they have been linked directly to ADHD • The “hidden” ingredients in most processed foods that were declared safe to consume without ever really being researched • The hazardous industrial waste product that’s in your food and beverages • The toxic metal found in processed foods that has been linked to Alzheimer’s • The invisible meat and seafood ingredient that’s more dangerous than “Pink Slime” In a toxic world, educate yourself, change what you and your family eat, and avoid these poisons that are the known causes of our most prevalent health problems.
| Author | : Chris Hayhurst |
| Publisher | : The Rosen Publishing Group, Inc |
| Total Pages | : 68 |
| Release | : 2001-12-15 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 9780823935482 |
Discusses the role of food additives, why they are used, and the controversies surrounding their use.
| Author | : George A. Burdock |
| Publisher | : CRC Press |
| Total Pages | : 3242 |
| Release | : 1996-11-26 |
| Genre | : Technology & Engineering |
| ISBN | : 9780849394164 |
THE FIRST SOURCE TO CONTAIN COMPLETE PROFILES OF 2,500 FOOD ADDITIVES AND INGREDIENTS... This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Information once scattered among the Code of Federal Regulations (CFR), other government and technical publications, or only available through the Freedom of Information Act, is made easily accessible in the Encyclopedia of Food and Color Additives. You will find descriptions of all substances listed in the Everything Added to Food in the U.S. (EAFUS) database, including food additive categories and some substances not considered to be "additives," such as corn oil. The Encyclopedia avoids the hazard of providing too much or too little information with a concise, understandable description of each substance. There is no need to waste time wading through paragraphs of unrelated text. All data is clearly organized in alphabetical or numerical order, so even with a minimal amount of knowledge about any additive, you can locate it instantly. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.
| Author | : Ruth Winter |
| Publisher | : Crown Archetype |
| Total Pages | : 607 |
| Release | : 2009-04-14 |
| Genre | : Health & Fitness |
| ISBN | : 030745259X |
An Essential Household Reference…Revised and Updated With our culture’s growing interest in organic foods and healthy eating, it is important to understand what food labels mean and to learn how to read between the lines. This completely revised and updated edition of A Consumer’s Dictionary of Food Additives gives you the facts about the safety and side effects of more than 12,000 ingredients–such as preservatives, food-tainting pesticides, and animal drugs–that end up in food as a result of processing and curing. It tells you what’s safe and what you should leave on the grocery-store shelves. In addition to updated entries that cover the latest medical and scientific research on substances such as food enhancers and preservatives, this must-have guide includes more than 650 new chemicals now commonly used in food. You’ll also find information on modern food-production technologies such as bovine growth hormone and genetically engineered vegetables. Alphabetically organized, cross-referenced, and written in everyday language, this is a precise tool for understanding food labels and knowing which products are best to bring home to your family.
| Author | : Steve Ettlinger |
| Publisher | : Penguin |
| Total Pages | : 310 |
| Release | : 2007-03-01 |
| Genre | : Technology & Engineering |
| ISBN | : 110121368X |
A pop-science journey into the surprising ingredients found in most common packaged foods Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined to find out. From the phosphate mines in Idaho to the oil fields in China to the Hostess factories and their practices, Twinkie, Deconstructed demystifies some of the most common processed food ingredients, where they come from, how they are made, how they are used, and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder, all for the sake of creating a simple snack cake. An insightful exploration of the modern food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you. Consequently, as Hostess plans to permanently close its doors in 2012, this book will provide a relevant guide into the practices of one of the biggest companies of all time.
| Author | : Mark Plummer |
| Publisher | : Createspace Independent Publishing Platform |
| Total Pages | : 310 |
| Release | : 2018-05-28 |
| Genre | : |
| ISBN | : 9781719478724 |
This book has been written from the standpoint of an unbiased investigation into the 'processed food and additives' industry. An examination of the history, rules and regulations and if in fact, the industry on a whole has the safety and interests of its customers at heart. The author uncovers shocking findings that will hopefully make you reconsider not only the quality and safety of your family's diet but also the legality of the industry. This is not a book highlighting and listing ingredients like so many before it. It is a work to open a debate, a questioning of where we are going and the implications of ignoring the often toxic way our food is made and presented. It's not all bad news, this book also discusses breakthroughs and benefits of certain food processing and additives Without a doubt, the propaganda machines are working at full strength with investments running into the 100's of millions per year. Selling us health-threatening products and marketing them as safe and even desired without adequate oversight. This is not unique to the food industry of course but the ignorant consumption of processed foods without questioning has a direct link to present and future health of ourselves and the families we feed. The Western World is drowning in a health epidemic. We are offered and supplied pharmaceuticals to ease and hide our symptoms. How many of the illnesses of society both physical and mental could be addressed with open discussion and critically examination of our fundamental diets? This book and the previous two works in this series should be a valuable starting point to liberating your life away from the enslavement of poor health and the ignorant acquiescence (I'm not blaming the reader) towards the food producers and the questionable practices of the industry. Get informed, educate your loved ones, regain your sovereignty and live better and healthier. Below is a selection of the subjects and questions this book explores: What Does Food Processing And Additive Use Really Mean? Natural or Artificial? You Tell Me! What the 'food business' really means What is Cheese, Glucono-Delta Lactone and Chymosin Potato Protein Extracts (PPE's) Tomatoes, Starches and Modifications Sealing, Citric Acid, Labels and Extracts Food Ingredients Global is part of Big Agriculture How to Avoid Processed Foods Is Mono-Sodium Glutamate (MSG) Dangerous? Artificial Sweeteners Examples of chemical gack, disguised as food, we used to eat How Did It Come To This? Origins of modern UK Food Law Origins of Food Law in the US Where do E numbers come from? Perspectives on Food law in the modern world Aspartame - An Overview Demonstrating How Not To Regulate What is Aspartame? Aspartame Metabolism Aspartame, Phenylketonuria (PKU) and Risk Assessment Approving Aspartame Artificial Sweeteners High Fructose Corn Syrup (HFCS) and Sugar Artificial Sweeteners and the Sugar Alcohols Artificial Sweeteners Diet and Microbes Psychology, Hormones and Obesity Sucralose Neotame Saccharine Saccharine Sodium Stevia Don't forget to check out the previous two books in this series from Mark Plummer Introducing Genetically Modified Organisms GMOs: The History, Research and the TRUTH You're Not Being Told WHAT HAPPENED TO OUR BREAD?: The Chorleywood Bread Process
| Author | : Kevin R. Sweeter |
| Publisher | : Createspace Independent Publishing Platform |
| Total Pages | : 690 |
| Release | : 2017-09-19 |
| Genre | : |
| ISBN | : 9781544209685 |
Unbeknownst to most people, the very foods that we eat are either produced with, or include ingredients that are known to be toxic, poisonous, and harmful. Yet even with oversights such as the FDA, these substances make it into the foods we depend upon for life. This is a comprehensive list of such ingredients, practices, and means of how they are in the foods we eat, and some alternatives for us to help avoid them entirely. Many of these are included deliberately in our foods under the guise of being a safe and healthy alternative to certain foods and ingredients otherwise harmful to us, like sugar. However, these tend to be far worse than the ingredients they propose to replace as a healthier substitute. Please read the ingredient labels on foods you are purchasing. Refrain from anything processed. Be very wary of foods labeled 'diet', or low calorie, and even fat-free. Make educated food purchases, be a smart consumer, and make yourself aware of the deception of these ingredients, and how they can harm you and your children, and pets. Demand better oversight and accountability of food processing, and labeling of potentially harmful ingredients. Demand independent oversight and testing of foods, and not allow such research to be left to the manufacturers themselves, or by paid-off agencies that are no more interested in your food safety than those who are responsible for using these ingredients in the first place.
