Philosophy of Food Additive II

A large number of chemical additives are familiar, and there is a need for regulatory agencies to question their use from stand point of safety.

Obviously then, we should not fear the use of chemicals, but we do need to screen them for safety when their effects on human health are not known.

Some lessons have been learned along these lines. For example, indiscreet use of certain additives used for coloring candy and popcorn was reported to have caused diarrhea in children resulting in the removal of these dyes from the FDA approved list of additives.

There are a number if related ideas that must be remembered when dealing with food additives:
*All food are composed of chemical compound s, many of which can be extracted and added to other foods, in which case they are classified as additives.

*Any particular or chemical compound can be injuries to health when particularly high levels of that compound are added to foods.

*Any additives or chemical compound can be safe to use when particularly low levels of that compound are added to foods.

*It is necessary to evaluate each additive for its usefulness and toxicity in a sensible, scientific way, regardless of how safe its proponents say it is and how toxic its opponents say it is.
Philosophy of Food Additive II

The Philosophy of food additive

Foods are made entirely if substances that, in pure form, can be describe as chemicals or chemical compounds. It is important to note that our knowledge of the composition of foods, because of their complexity, is by no means complete.

For instance, it is reported that one of the most important of humans’ natural foods, human milk, contains several hundreds chemical compounds. Unfortunately, the interpretation of the word chemical is too often inaccurate.

Thus, some consumers are apprehensive about purchasing food that is preserve by treating it with a chemical which they are unfamiliar. However, a number of foods may be preserved with a table salt, which is a chemical.

Consumers are not apprehensive about using as a preservative, because they are familiar with it, at least for adding taste and sometimes for bringing out the flavor in foods, yet table salt is definitely a chemical, having the name, sodium chloride, and the formula, NACL. Refined sugar, vinegar, spices, and other substances that are routinely added to foods are also chemicals, or mixtures of chemicals, and we do not question the use of these, either.

The characteristics of chemicals that are used with confidence are:
1. Familiarity
2. Frequent use
The characteristics of chemicals that are rouse skepticism in consumers are that they are uncommon and unfamiliar.