Coach Linda
11 Banned Food Ingredients Still Allowed in the
U.S.
1. BHA
(Butylated Hydroxyanisole) and BHT (Butylated Hydroxytoluene)
Many chips, sausages and cereals contain
butylated hydroxyanisole and butylated hydroxytoluene in their ingredient
lists. The waxy substances act as preservatives, keeping foods from becoming
rancid. While BHA and BHT have been “generally recognized as safe” by the U.S.
FDA, they remain controversial. Both substances may have some disease-fighting
properties, but they’ve also been shown to raise cancer risks in animal tests,
according to the U.S. National Toxicology Program. Both BHA and BHT are banned
from foods in Australia, Canada, New Zealand, Japan and throughout Europe.
2. Azodicarbonamide
This difficult-to-pronounce additive is
primarily used in the foam that gives sneakers and yoga mats a pleasant feel.
In the U.S., it’s also used to enhance texture of soft white breads, including
hamburger buns at McDonald’s and Burger King. Azodicarbonamide is banned in
Australia, the U.K. and European countries. What’s more, if you add
azodicarbonamide to food in Singapore, you could face up to 15 years in prison
and a nearly $500,000 fine. Why? Because it can interfere with respiratory
health, causing allergic reactions and asthma in some people. To maintain easy
breathing, be sure to choose baked goods that do not list azodicarbonamide as
an ingredient.
3.
Recombinant Bovine Growth Hormone and Recombinant Bovine Somatropin
To increase milk production in cows, many U.S.
dairy farmers have turned to recombinant bovine growth hormone (rBGH) and
recombinant bovine somatropin (rBST). The use of these synthetic hormones is
not permitted in the European Union, Canada, and some other countries, due to
human and animal health risks. According to the American Cancer Society, cows
treated with rBGH tend to develop more udder infections (mastitis). These cows
are given more antibiotics than cows not given rBGH, and this increased use of
antibiotics might lead to more antibiotic-resistant bacteria which could pose a
health concern for people. To dodge these controversial chemicals try buying
milk labeled rBGH/rBST-free or organic milk.
4. Potassium
Bromate
This bread additive strengthens dough, reducing
its baking time and saving manufacturers money by lowering production costs.
Also called bromated flour, it is believed to disappear from foods during
baking and therefore trace amounts are considered safe in U.S. foods. Potassium
bromate has been banned in the EU, Canada, Peru, Nigeria, Brazil, South Korea
and China. Researchers in Japan published a study showing that potassium
bromate causes cancer in the thyroids, kidneys and other body parts of rats and
mice. The U.S. FDA hasn’t banned potassium bromate, but it does advise moderate
use only and proper labeling. Many small and large bakeries in the U.S.
voluntarily avoid using potassium bromate, however, it's still found in many
fast food buns and other products.
5.
Olestra
Olestra made its way into fat-free foods,
including chips, crackers and fries in the U.S. in the late 1990s. Soon after,
it was found to cause side effects, namely gas, cramps and anal leakage—another
term for uncontrollable diarrhea. What’s more (in case you need more reasons to
avoid it!), Olestra was also found to reduce the body’s ability to absorb
essential nutrients. Illegal in Canada and the United Kingdom, the faux-fat
remains legal in the U.S. as long as companies warn consumers of its unappetizing
complications on product packaging. To keep your digestive system comfortable
and your waistline trim, snack on fruits, vegetables or a small amount of nuts.
These nutrient-dense whole foods promote blood sugar and appetite control.
6.
Genetically Modified (GM) Canola Oil
In Europe, farmers cannot legally grow
genetically modified canola crops. According to NPR, as of 2010, roughly 90% of
canola plants in the U.S. are genetically modified varieties (GMO) that can
resist two types of herbicides, glufosinate and glyphosate. According to Dr.
Andrew Weil, this means “canola oil producers use a lot of pesticides on their
crops.” Weil suspects that residues find their way into the finished product
and recommends choosing organic or non-GMO, expeller-pressed brands of canola
oil. He writes, “The lower-cost products sold in supermarkets have often been
extracted with chemical solvents or high-speed presses that generate heat. Both
methods alter the oil's fatty acid chemistry in undesirable ways.”
7. Genetically
Modified (GM) Corn
Ninety percent of the corn grown in the U.S. is
genetically modified (GM). Countries including France, Greece and Algeria don’t
allow genetically modified corn to be sold. “The tricky part about avoiding
GMOs is that, even though the vast majority of Americans are in favor of
labeling GMOs, manufacturers are currently not required to do so,” said Jon
McGoran, magazine editor and urban agriculture advocate in Pennsylvania. A June
2013 study published in the Organic Systems Journal found that pigs fed a
combination of GM soy and corn suffer more frequent severe stomach inflammation
and enlargement of the uterus than those who eat a non-GM diet. To avoid these
risks, try purchasing corn from your local farmers’ market, and when buying
processed foods opt for certified organic.
8. Genetically
Modified (GM) Soybeans
While genetically modified soybeans are banned
in Austria, Hungary, Greece, Bulgaria, and Luxembourg, more than 90% of
soybeans grown in the U.S. are genetically modified. Even if you never eat
edamame or tofu, soybeans and soy derivatives are found in countless common
(and surprising) foods, including energy bars, butter substitutes, breads,
crackers, deli meats, meat substitutes, vegetable oils and salad dressings. Dr.
Joseph Mercola writes, “Animal studies have shown devastating effects from
genetically engineered soy including allergies, sterility, birth defects…” To
avoid genetically modified soy, choose organic edamame and avoid all
non-organic foods that list soy, and soy flour as ingredients.
9. Blue
Dye No. 1
Though it’s been banned in Austria, Belgium,
Denmark, France, Germany, Greece, Italy, Spain, Sweden, and Switzerland, this
food colorant is often found in U.S. ice cream, cereals, canned processed peas,
packet soups, bottled food colorings, icings, and in the liquor blue curacao. Research
has connected Blue No. 1, which is also called Brilliant Blue with allergies,
hyperactivity, learning problems, aggressiveness and irritability in children.
To ban it from your kitchen, keep an eye on ingredient lists. If you see Blue
No. 1, move on.
10.
Yellow Dye No. 5
Also called tartrazine, is a food colorant
banned in Finland and Norway and available widely in the U.S.. “Six of the 11
studies on Yellow Number 5 showed that it caused genotoxicity, a deterioration
of the cell’s genetic material with the potential to mutate healthy DNA,” say
Jayson and Mira Calton. These effects can have serious complications, such as
causing growth abnormalities. In research published in Food and Chemical
Toxicology in 2010, tartrazine was administered to organ tissue in male rats.
The researchers found that the artificial dye negatively affects markers of
disease in vital organs, such as kidneys and livers -- at low and high doses.
Common sources include cheese-flavored crackers and chips, colorful cereals,
butterscotch pudding, yellow sports drinks macaroni and cheese mixes.
11.
Yellow No. 6
Also called Sunset Yellow, Yellow No. 6, is the
third most widely used food coloring in the U.S. found in Fruity Cheerios,
Trix, some Eggo waffle products, and some Kraft macaroni and cheese dinners. While
it enhances the color of many American cheeses, cheese-flavored pasta mixes,
candy, cereals and carbonated drinks, it may also contribute to some serious
health problems. Finland and Norway banned Yellow No. 6 after lab studies
showed a link between the additive and tumors in the adrenal glands and kidneys
of animals. To avoid these risks, look for foods free of artificial additives.
Foods and drinks colored with tumeric, a natural spice with anti-inflammatory
properties, are a safer bet.
