In the United States today, there is a variety of grocery stores and fast food restaurants. Some provide healthy organic meals while others serve processed foods with artificial additives. Unfortunately, many people are unaware of what ingredients they consume daily. Even though food companies list ingredients on packaging, few understand substances like Maltodextrin. I also lack knowledge about it. Throughout history, humans have employed preservation methods to prolong food’s shelf life.
Previously, food preservatives and additives were limited to salt, sugar, and vinegar. However, nowadays scientists have created around four thousand chemicals for preserving, modifying, and regulating our food. Certain chemicals can even mimic the taste and look of natural foods. Artificial sugars, coffee creamers, and candies are entirely made up of these chemicals. Although these products may be enjoyable to consume, they could also pose potential health hazards. In my opinion, there should be limitations on the quantity of additives that food companies can use in their processed foods.
In my opinion, I favor a hamburger that consists solely of beef over a McDonald’s burger that contains additives, fillers, and dyes to simulate meat. It astonishes me the lengths food companies go to enhance the appearance of their processed food. If individuals were knowledgeable about the contents of a fast food burger, they would probably have second thoughts before consuming it. Food companies employ chemicals in their products for various reasons such as extending shelf life, enhancing convenience, boosting nutrition, improving flavor and making their food more attractive.
Say I went to the store and bought thirty seven pounds of beef steaks. What I really just purchased is twenty six percent real beef and seventy four percent additives and fillers (Severs para 1).
One of the many dangerous chemical food additives used are Nitrates. Nitrates are used in meats for visual purposes only and can be found in almost any processed meat you can think of such as lunch meats, hot dogs, sausages, burgers, and bacon (Belly Bytes para 11).
According to Thomas Super, Director of Media Outreach at the American Meat Instituting, Numerous studies and experts show that processed meats are safe and nutritious and that nitrite in cured meats 1) is safe, 2) does not cause cancer, 3) actually has health benefits, 4) is naturally produced by the human body and 5 ) is found at higher levels in vegetables, fruits and water. Processed meats are a minor source of nitrite exposure. In fact, a liter of pomegranate juice, for example, contains 100 times more nitrite than a serving of cured meats.” “Saying that nitrite is “one of the most dangerous” additives is both misleading to consumers and scientifically false” (Belly Bytes para 12).
According to sources, excessive levels of nitrates can be detrimental to human health, leading to potentially fatal cardiovascular collapse (Belly Bytes 13). Additionally, nitrates have the ability to transform into nitrosamine, a known carcinogen (Belly Bytes para 15). Another hazardous chemical additive that is often referred to as BHT, BHA, or TBHQ is Benzoate Preservatives (Blumenthol para 11). These preservatives are compounds used to preserve fats and prevent their deterioration.
According to Blumenthol (para 1), the chemicals mentioned in the text can lead to various health issues such as angioedema, asthma, dermatitis, tumors, and urticatia. Another chemical called Bisphenol A or BPA may unintentionally contaminate food despite not being intentionally added to it. BPA is commonly used in the production of plastic for water bottles, food containers, and metal can linings. If food remains in a plastic container for a prolonged period or if it is heated in such a container using a microwave, there is an increased chance of BPA seeping into the food.
BPA, which imitates estrogen and disrupts the endocrine system, has been linked to a 75% increased chance of developing breast and prostate cancer. While other countries have completely prohibited it due to its health risks, in the United States only baby bottles and sippy cups are not allowed to contain BPA. Furthermore, allergies can be triggered by food additives and preservatives, causing individuals to mistakenly attribute their allergic reactions to the product itself when they are actually allergic to the chemicals found in it.
Some individuals have experienced various reactions, such as sweating, itching, hives, diarrhea, vomiting, and more (More para 1). Identifying an allergic reaction to food additives can be challenging due to the numerous additives added to products. To diagnose suspected food additive allergies, doctors use a skin allergy test called RAST (More para 6). Tartrazine or Yellow #5 is one of several known additives that can cause allergies and trigger hives, asthma, and other illnesses (More para 5).
While not all food additives and preservatives are harmful to the human body, it is important to recognize that most allergic reactions they cause are non-lethal and should not be considered acceptable. In fact, some additives can provide benefits and have nourishing properties. One example of this is the incorporation of vitamins A, C, and D in various products. Vitamin D, commonly found in milk, has been shown to aid in weight loss and reduce the risk of heart disease, cancer, and Alzheimer’s (Nordqvist para 3). Fiber is another substance that supports human health.
Fiber is incorporated into various foods for the purpose of maintaining a healthy digestive system. Certain types of fiber can also aid in reducing cholesterol levels. Taco Bell serves as a notable example of a food product that contains excessive additives and fillers. In February 2011, a California woman filed a lawsuit against Taco Bell, alleging that their ground beef product did not actually contain beef (Sterling Para1). When questioned about the legal action, Taco Bell’s President and Chief Concept Officer, Greg Creed, stated, “At Taco Bell, we acquire our beef from the same trusted brands found in supermarkets, such as Tyson Foods.”
At Taco Bell, we begin with USDA-inspected beef. Our seasoned beef is made by simmering the beef in a unique blend of seasonings and spices, which gives it the distinctive Taco Bell flavor and texture. We take pride in the quality of our beef and disclose all the seasoning and spice ingredients on our website. However, the lawyers involved in this case chose to file a lawsuit without verifying their claims, leading to completely inaccurate information. We intend to take legal action against these false accusations regarding our food (Sterling Para 2).
Attorney Dee Miles discovered through a laboratory test that Taco Bell’s meat contains less than 35% beef (Sterling 1). The lawsuit aimed for Taco Bell to either rename their meat or increase the percentage of beef. Numerous individuals consume food without awareness of its additives. To reduce potential harm from these chemicals, it is advantageous to identify harmful substances and actively steer clear of them.
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