Aryana Libris

Author : Minich Deanna M.
Title : An A-Z guide to food additives Never eat what you can't pronounce
Year : 2009

Link download : Minich_Deanna_M_-_An_A-Z_guide_to_food_additives.zip

Introduction. “If you can’t pronounce it, don’t buy it.” - Elson M. Haas, MD, author of Staying Healthy with Nutrition “Don’t eat anything your great grandmother wouldn’t recognize as food.” - Michael Pollan, author of In Defense of Food Our modern society has birthed a new language: Food Additive-ese. Unless you’re a nutritionist, food technologist, or chemist, chances are you don’t understand much of the new jargon, but you’re immersed in it every time you go to a grocery store. Store shelves are laden with thousands of words waiting to be deciphered, and hundreds of new ones are piled on every year. This language, spoken on volumes of food labels, is speckled with infamous “unpronounceables” - long, polysyllabic, knotty, chemical-ized names of additives that have made their way into our everyday eating. Trying to speak this language is like talking with a mouthful of marbles - your speech becomes garbled and you end up spitting the word out with a winced face, accompanied by a shot of embarrassment and slight giggle. To make life easier, food additives are now disguised with “code” names. Instead of tongue-tripping over their chemical names, you can now spout out their perky, friendly acronyms or brand names - BHA rather than “butylated hydroxyanisole” and aspartame in place of “aspartyl-phenylalanine-1-methyl ester.” The complexity of the language and the hoops you need to jump through to translate its vocabulary make knowing what you are truly eating a tenuous venture. Although food additives are often used in small amounts, these minute amounts add up. The average American consumes about 150 pounds of food additives a year, the bulk of it sugar and sweeteners, followed by salt, vitamins, flavors, colorings, and preservatives, representing almost 10 percent of the food we eat each year. To make choices you feel good about, you need an “additive translator” to help make sense of it all. With this book as a personal guide, you will be able to tiptoe through the field of additive landmines and ingredients that may cause allergic reactions like headaches, fatigue, and breathing difficulties, or those that cause you to get bloated or feel hyperactive. The average American consumes about 150 pounds of food additives a year, the bulk of it sugar and sweeteners, followed by salt, vitamins, flavors, colorings, and preservatives, representing almost 10 percent of the food we eat each year. But let’s back up a moment. While in the trenches at the supermarket, have you ever stopped mid-aisle to question how the food supply came to be complicated and convoluted to the point that you need an expert to tell you what to eat ? Why should you need a book like this just to understand your every bite ? ...