Food Sensitivities and Processed Foods Reports suggest the incidence of conditions such as asthma, allergic rhinitis, and atopic dermatitis has increased during the past decade. While the increase in damaging pollutants, particularly in large cities, is most often attributed for this increase, many scientists believe the consumption of processed foods and the increased level of stress in our daily lives are also major contributors to the rise in the frequency of these conditions. As mentioned above, processed foods contain higher levels of additives such as preservatives (benzoate-containing substances like sodium benzoate, sulfites, hydroxytoluene-containing substances like BHT), flavoring agents (salicylates), and dyes. Processed, non-organically grown foods may also contain pesticides which can also promote toxic responses in the body. Candies, such as chocolates, also contain many colorings, additives and preservatives as well as simple sugars. Processed foods can also contain small amounts of residue of foods that are not listed on the label. Most manufacturing plants produce several types of food products and although regulations exist to assure these companies manufacture products under clean conditions, they do not require sterile conditions that would prevent any cross-contamination from the production of other food products. For example, a manufacturer may use the same equipment to produce wheat and non-wheat bread. It is possible that a small amount of wheat residue could inadvertently end up in a non-wheat product, however, these residues would not be listed as an ingredient on its label. This is of particular concern with peanut residue which can cause a severe allergic reaction from amounts so small that it is undetectable by all tests used to determine the cleanliness of equipment. Governmental agencies are responding by requiring manufacturers that use the same equipment to produce peanut products and non-peanut products to label their non-peanut products as possibly containing peanut residue. Processed foods also add colors and flavorings which raise additional concerns. Colors, and particularly flavorings, are usually produced with "carrier" ingredients. In the past, manufacturers have been required to only list the main ingredients in the products and carrier ingredients were not included on this list. This practice has recently come under scrutiny by the FDA and other food industry organizations as reports of food intolerance or allergic reactions from allergens that were present in foods but were not listed on the labels continues to grow. The FDA is starting to require that labels list all ingredients, including carrier ingredients, however, it may be many years before all the processed food on our grocery shelves will have all the ingredients clearly labeled. Whole, organically grown foods do not contain colorings, flavorings, preservatives or other hidden ingredients which may cause food sensitive reactions. This is a particularly important consideration for individuals with any type of food sensitivity. I have suffered with these three illnesses (asthma, allergic rhinitis, and atopic dermatitis) in the past. The elimination of processed foods has been crucial for my recovery. Let me help you with your recovery. Demetree Robinson Certified Holistic Health Coach nuhealthholisticwellness Source: whfoods
Posted on: Fri, 14 Jun 2013 16:26:32 +0000
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