Gordon Food Service and Pink Slime

Now that Jamie Oliver and others have exposed our meat industry and the addition of "pink slime" to our ground beef, some have taken steps to ensure their ground beef is slime free (and thereby admitting the addition).

See a previous post I wrote for more details on the infamous pink slime here.

Most notable among those companies who have recently eliminated the slime from their products are McDonald's and Meijer grocery stores.  But one hold out is Gordon Food Service.  I was surprised to read a news article this morning that said the company would take a "wait-and-see attitude" and  hear from the customers.

Here is there link for writing and sharing about your support or concern over there product.

I like Gordon Foods and they play an important role in the food supply of the United States and Canada, supplying many many food companies with the ingredients that hundreds of thousands consume daily.  And that is why I am most bothered by their stance.

Most consumers are unaware of what they eat, how it was raised or grown, and from where it is derived.  Perhaps it is the consumers' responsibility, but we live in a culture where blind faith rules, and where people have too little time to research what they put in their mouth (or most anything else for that matter, but that's for somebody else to analyze).

Companies need to do what it best for their end consumer and the planet.  The health of the consumer and environment should be of higher consideration than the earning of a few extra pennies.

I, for one, hope they reconsider.  I believe that doing the right thing will always be rewarded in the end.

www.stoppinkslime.org is an additional great resource on this issue.

BHT Food Preservative

When I picked our son up from school, his teacher said they gave him some popcorn because the ingredient list appeared "safe" other than BHT.  And she didn't know what BHT was (most don't).

I said, "No biggy.  He won't puke on it.  It's only lighter fluid."  She was shocked, but there is some element of truth as it also serves as an antioxidant for  petroleum products.

BHT, formally known as butylated hydroxytoluene, is a preservative that protects the fat, flavor and color of foods to which it is added.  I've noticed an increasing number of cereals (General Mills is a huge offender) that use this preservative.

BHT should be avoided when possible.  Some studies indicate that BHT may contribute to carcinogenicity (a chemical substance that induces cancer) and tumorigenicity (capable of causing tumors).  Other studies indicate it is difficult for some to metabolize, causing behavioral and heath changes.

The links to adverse health affects are significant enough that BHT is banned from food use in England, Australia, Sweden and Romania.

Butylated hydroxytoleune usually appears as BHT on product ingredient labels.  Like other mystery ingredients, it may be best to avoid it when possible.

Flavorists Create Artificial and "Natural" Flavors

I first came across the term Flavorist about a month ago while reading Eric Schlosser's book, "Chew on This", a hard look into the fast food industry's food and practices.  A flavorist is a chemist who creates artificial and "natural" flavors from chemicals.

Since then, I have seen the terms "artificial flavors" and "natural flavors" on many things -- including some from brands and sources I trust more than others.

CBS's 60 Minutes did a short clip into the world's largest flavor creation company, Givaudan, last Fall.  Getting any level of access is extraordinary, so enjoy the video when you get a moment.

Most of the flavor companies occupy space along the New Jersey's turnpike, one of them being International Flavors and Fragrances, and they employ tens of thousands of people -- all with the goal of making your taste and smell experience addictive.  The companies that employ them do so to sell you more, but even the so-called "natural flavors" are less than desirable.

Flavorists are chemists.  They use man-made chemicals (or chemicals made from natural sources) to create the flavors we crave.  Complicated flavors like coffee and meat can take hundreds of different chemicals to complete.  And the US Government does not require disclosure of what is actually present in the flavorings -- thus the simple phrases of artificial and natural flavors on the ingredient list.

Natural and artificial flavors are made at the same factories and often use the same chemical, one is just derived from a natural source.  And often that natural source has nothing to do with the plant, fruit, etc, you are actually tasting.

Schlosser writes that the addictiveness of McDonald's french fries in the early decades was because they were fried in beef fat, lending the beef taste to the potato (Burger King uses chicken flavoring).  However,  citing health concerns over beef fat, the US Government banned it and in 1990 McDonalds switched to using vegetable oil "flavored" with beef fat.  If you want the real deal, beef fat is still used in McDonald's restaurants in Australia, Japan, Canada and Mexico.

As an example of the hidden ingredients inside "artificial flavoring", consider the strawberry shake at a fast food restaurant.  Just the artificial strawberry flavoring alone includes the following ingredients:

• amyl acetate
• amyl butyrate
• amyl valerate
• anethol
• anisyl formate
• benzyl acetate
• benzyl isobutyrate
• butyric acid
• cinnamyl isobutyrate
• cinnamyl valerate
• cognac essential oil
• diacetyl
• dipropyl ketone
• ethyl butyrate
• ethyl cinnamate
• ethyl heptanoate
• ethyl heptylate
• ethyl lactate
• ethyl methylphenylglycidate
• ethyl nitrate
• ethyl propionate
• ethyl valerate
• heliotropin
• hydroxyphrenyl-2-butanone (10% solution in alcohol)
• ionone
• isobutyl anthranilate
• isobutyl butyrate
• lemon essential oil
• maltol
• 4-methylacetophenone
• methyl anthranilate
• methyl benzoate
• methyl cinnamte
• methyl heptine carbonate
• methyl naphthyl ketone
• methyl salicylate
• mint essential oil
• neroli essential oil
• nerolin
• neryl isobutyrate
• orris butter
• phenethyl alcohol
• rose
• rum ether
• undecalactone
• vanillin
• solvent

Yum!  Enjoy that strawberry shake!

Like the world of colorants, it may be wise to limit or avoid processed foods that need flavoring of any kind to sell.  Limited or no research has been done on the long-term effects of consuming these chemicals.

Your thoughts?

Sodium Nitrite and Nitrate Free Meat

All of the meat in our house is free of any preservatives or extra flavor/color enhancers.

In the past, I ignored such label ingredients as sodium nitrites/nitrates as merely a preservative and nothing to worry about.  It was the advertising of a local grass-fed beef producer of having no nitrates or nitrites in their meat that made me do some research as to why that would be of concern to some.

Sodium nitrate is a chemical compound used for fertilizers, glass, solid rocket propellant, food preservative, pottery enamel or more.  The health concern is that sodium nitrates form nitrosamines -- a human carcinogen known to cause DNA damage.  Nitrates convert to nitrosamines when exposed to heat and/or acid (stomach acid).  Since most people I know cook their meat and place it in their stomach, this may be of concern.  Exposure to nitrosamines seems to promote certain cancers.

Ascorbic acid seems to greatly reduce the formation of nitrosamines, so you will often find these listed together on an ingredient list (and is required by law).

Sodium nitrites help prevent botulism and alters the color of preserved fish and meat (often a more appealing color to the buyer).  Similar to sodium nitrates, the nitrites can break down under certain conditions and form nitrosamines.  In large quantities, sodium nitrites are toxic to animals and humans.  Because of its toxicity, nitrites are dyed bright pink so it is not mistaken for sugar or salt.

Both sodium nitrates and nitrites are approved for use in the EU, USA, and Australia with approved quantities deemed to be safe for consumption by the approving governments.

But, none of this is necessary and there are options to avoid it all together.  We sometimes buy meat products from a local/organic farmer and avoid any kind of additive, but at a traditional grocery store, we look for brands like Coleman Natural, Sausages by Amylu or Jones Dairy Farm for items like bacon, sausage, chicken or hot dogs that have NO preservatives.

We choose to not take risks with added food chemicals.  One meal probably won't harm anyone, but prolonged exposure to poor quality meats can.

As a rule, the cheaper the meat you buy, the more likely it is to have the preservatives and fillers that cause us harm.  Aren't some things worth a couple extra bucks?  Read the labels.

P.S.  The food our school systems feed our kids (if you can call it food) is atrocious and one of the greatest concerns for me and my kids.  There are options.  Coleman Natural is able to supply schools with real, preservative-free meats.  Check here to see if your school is on the list!  If your district isn't on the list, request better food from Coleman here.

What's in a Grocery Store Hot Dog Bun?

I had a hot dog bun the other day from a large and widely distributed bun manufacturer in the Midwest.

I glanced at the ingredients listed on the bag and read this shocking ingredient list for my hot dog bun:

1. Enriched wheat flour
2. Water
3. Corn syrup
4. Soybean oil
5. Yeast
6. Salt
7. Wheat gluten
8. Mono and diglycerides (see ingredient 9)
9. Ethoxylated Mono and diglycerides (emulsifier or fat substitute generally recognized as safe in the United States, but banned for use in foods in Europe.  
10. Sodium stearoyl
11. Lactylate
12. Ascorbic Acid
13. Calcium Peroxide (a bleaching agent)
14. Polysorbate 60
15. Azodicarbonamide (a synthetic compound used as a bleaching agent)
16. Calcium Propionate (a preservative that is slightly toxic)
17. Monocalcium Phosphate (agricultural fertilizer that is also a leavening agent)
18. Calcium Sulfate (industrial chemical)
19. Ammonium Sulfate (inorganic salt and artificial soil fertilizer)

I almost always make homemade buns for our family.  I will provide the recipe below at the end of the post, but check out my ingredients:

1. King Arthur Bread Flour (not bromated or bleached)
2. Water
3. 1 organic, cage-free egg
4. 2 tablespoons organic butter
5. 1/4 cup organic sugar
6. 1 teaspoon sea salt
7. 1 tablespoon instant yeast

I would add links to explain all of my ingredients above, but I think you get it!

Without the added preservatives, I use the bun(s) I need at the moment and immediately freeze the remaining in a freezer-grade Ziplock bag for future use.  About 30 seconds in the microwave and they are good to go when I need them.  They keep in the freezer for up to six months, but never last that long.

I freeze our breads this way too.  After the loaf cools, I pre-slice the loaf and freeze the individual slices.  The slices come back to life nicely in the microwave for a few seconds or can go straight from the freezer to the toaster.

Now for the recipe.  This is a recipe originally posted by Ellen Dill on bakingcircle.com called "Beautiful Burger Buns".  While the recipe calls for the making of hamburger buns, it is easily adapted to hot dog buns too and will make about 12 hot dog buns rather than the 8 hamburger buns mentioned. And, of course, you will want to shape them as a hot dog bun.  Keep in mind the dough will almost double in size as it rests before baking.

Beautiful Burger Buns:

• 1 cup water
• 2 tablespoons butter
• 1 large egg
• 3 1/4 cups unbleached flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon quick-rising yeast
• 1 teaspoon onion powder (optional)
• 1/2 teaspoon dried onion flakes (onion)

Directions:

1. 1
   Combine all the ingredients and mix and knead them together, by hand or by mixer, until you have a soft, smooth dough.
2. 2
   Place the dough in a lightly greased bowl, cover and let rise for 1 hour.
3. 3
   Divide the dough into 8 pieces and shape each piece into a flattened ball; place the buns on greased baking sheets, cover and let rise 30-40 minutes, until they're puffy.
4. 4
   Preheat oven to 375°.
5. 5
   Bake the buns for 12-15 minutes, until they're golden brown; remove from oven and baking sheet and cool them on a rack.
6. 6
   Split and use for burgers or sandwiches.
7. 7
   For burgers, butter the split sides and fry them, buttered side down, until they're golden brown and warmed through.

Why All the Artificial Food Coloring?

Most of the processed food we consume has added coloring.  Red 40, in particular, is a colorant many parents and people try to avoid.

There are seven colorants currently certified in the United States for use in foods (European numbers in parenthesis):

1. FD&C Blue 1 (E133)
2. FD&C Blue 2 (E132)
3. FD&C Green 3 (E143)
4. FD&C Red 3 (E127)
5. FD&C Red 40 (E129)
6. FD&C Yellow 5 (E102)
7. FD&C Yellow 6 (E110)

While considered safe for consumption by the FDA, many people have anecdotal reports of mild to severe reactions and some research by the British Food Standards Agency has found a direct link between increased hyperactivity and attention deficit disorder to kids who consume the chemicals (FD&C Yellow 6, FD&C Red 40, FD&C Yellow 5).

FD&C Red 40 is not recommended for consumption by children in Europe and is entirely banned from use in Denmark, France, Belgium and Switzerland, Germany, Sweden, Austria and Norway.  It has also been directly linked as a cancer-causing agent in laboratory mice.

While not recommended and outright banned in some parts of Europe, the United States FDA (Food and Drug Administration) continues to fully support it's use in food, cosmetics and drugs.  Executive Director, Michael Jacobson, of the Center for Science in the Public Interest, stated "These synthetic chemicals do absolutely nothing to improve the nutritional quality or safety of foods, but trigger behavior problems in children and, possibly, cancer in anybody."

Food coloring is everywhere -- from a can of cherries to candy to soda to even some oranges to make them look flawless.

The Center for Science in the Public Interest summarizes the risks of consuming artificial colors in their full-report and summarized below:

Food dyes, synthesized originally from coal tar and now petroleum, have long been controversial. Many dyes have been banned because of their adverse effects on laboratory animals. This report finds that many of the nine currently approved dyes raise health concerns.

Blue 1 was not found to be toxic in key rat and mouse studies, but an unpublished study suggested the possibility that Blue 1 caused kidney tumors in mice, and a preliminary in vitro study raised questions about possible effects on nerve cells. Blue 1 may not cause cancer, but confirmatory studies should be conducted. The dye can cause hypersensitivity reactions.

Blue 2 cannot be considered safe given the statistically significant incidence of tumors, particularly brain gliomas, in male rats. It should not be used in foods.

Citrus Red 2, which is permitted only for coloring the skins of oranges not used for processing, is toxic to rodents at modest levels and caused tumors of the urinary bladder and possibly other organs. The dye poses minimal human risk, because it is only used at minuscule levels and only on orange peels, but it still has no place in the food supply.

Green 3 caused significant increases in bladder and testes tumors in male rats. Though the Food and Drug Administration (FDA) considers it safe, this little-used dye must remain suspect until further testing is conducted.

Orange B is approved for use only in sausage casings, but has not been used for many years. Limited industry testing did not reveal any problems.

Red 3 was recognized in 1990 by the FDA as a thyroid carcinogen in animals and
is banned in cosmetics and externally applied drugs. All uses of Red 3 lakes (combinations of dyes and salts that are insoluble and used in low-moisture foods) are also banned. However, the FDA still permits Red 3 in ingested drugs and foods, with about 200,000 pounds of the dye being used annually. The FDA needs to revoke that approval.
is banned in cosmetics and externally applied drugs. All uses of Red 3 lakes (combinations of dyes and salts that are insoluble and used in low-moisture foods) are also banned. However, the FDA still permits Red 3 in ingested drugs and foods, with about 200,000 pounds of the dye being used annually. The FDA needs to revoke that approval.

Red 40, the most-widely used dye, may accelerate the appearance of immune-system tumors in mice. The dye causes hypersensitivity (allergy-like) reactions in a small number of consumers and might trigger hyperactivity in children. Considering the safety questions and its non-essentiality, Red 40 should be excluded from foods unless and until new tests clearly demonstrate its safety.

Yellow 5 was not carcinogenic in rats, but was not adequately tested in mice. It may be contaminated with several cancer-causing chemicals. In addition, Yellow 5 causes sometimes-severe hypersensitivity reactions in a small number of people and might trigger hyperactivity and other behavioral effects in children. Posing some risks, while serving no nutritional or safety purpose, Yellow 5 should not be allowed in foods. 

Yellow 6 caused adrenal tumors in animals, though that is disputed by industry and the FDA. It may be contaminated with cancer-causing chemicals and occasionally causes severe hypersensitivity reactions. Yellow 6 adds an unnecessary risk to the food supply.
Almost all the toxicological studies on dyes were commissioned, conducted, and analyzed by the chemical industry and academic consultants. Ideally, dyes (and other regulated chemicals) would be tested by independent researchers. Furthermore, virtu- ally all the studies tested individual dyes, whereas many foods and diets contain mixtures of dyes (and other ingredients) that might lead to additive or synergistic effects. 

In addition to considerations of organ damage, cancer, birth defects, and allergic reactions, mixtures of dyes (and Yellow 5 tested alone) cause hyperactivity and other behavioral problems in some children. Because of that concern, the British government advised companies to stop using most food dyes by the end of 2009, and the European Union is requiring a warning notice on most dye-containing foods after July 20, 2010. The issue of food dyes and behavior has been discussed in a separate CSPI report and petition calling on the FDA to ban most dyes.

Because of those toxicological considerations, including carcinogenicity, hypersensitivity reactions, and behavioral effects, food dyes cannot be considered safe.The FDA should ban food dyes, which serve no purpose other than a cosmetic effect, though quirks in the law make it difficult to do so (the law should be amended to make it no more difficult to ban food colorings than other food additives). In the meantime, companies voluntarily should replace dyes with safer, natural colorings. 

There are natural and safe food coloring alternatives including these:

• Caramel coloring (E150), made from caramelized sugar
• Annatto (E160b), a reddish-orange dye made from the seed of the achiote.
• A green dye made from chlorella algae (chlorophyll, E140)
• Cochineal (E120), a red dye derived from the cochineal insect, Dactylopius coccus
• Betanin (E162) extracted from beets
• Turmeric (curcuminoids, E100)
• Saffron (carotenoids, E160a)
• Paprika (E160c)
• Elderberry juice
• Pandan (Pandanus amaryllifolius), a green food coloring
• Butterfly pea (Clitoria ternatea), a blue food dye

With so many natural coloring options, why take any risk?  

I recently noticed Starbucks cake pop kit used beet juice and turmeric for the food coloring.   I have previously blogged about candy canes and candy alternatives that use natural coloring.  I'm so happy some companies are doing the right thing, and will work to support them.