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In this issue
December 2, 2014

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Is avoiding preservatives really necessary?

By Sharon Palmer, R.D.




Know the facts before emptying your bank account and driving your family crazy


JewishWorldReview.com | "Natural" foods, free of preservatives, continue to trend. But is avoiding preservatives really necessary?

If you keep a loaf of homemade bread on the counter for a few days, the telltale signs of spoilage begin: mold, discoloration and an off taste. The same thing will happen if you leave most perishable food products, such as cooked vegetables, meat, or eggs, at room temperature for too long; bacteria, microorganisms, and enzymes begin to do their job by essentially "feeding" on the food, resulting in decay.

That's why food companies add preservatives to foods: to extend shelf life, maintain high quality and prevent spoilage. Before the advent of modern chemical preservatives used by the food industry, such as sodium benzoate and sulfites, our ancestors used other means of preservation, like drying foods and adding salt.

We know that too much salt in preserved foods isn't good for us, but what about synthetic preservatives? While many preservatives appear to be safe and provide an important function in our food system, some of them may be of concern.

THE BENEFITS OF PRESERVATIVES
Many of our modern preservatives were introduced in the 1970s.

"Before then, you couldn't leave foods out at room temperature for long. The addition of preservatives has changed our behavior on how we store and use food," says Roger Clemens, DPH, internationally recognized food science expert and professor of pharmacology at the University of Southern California.



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Now we have the ability to purchase larger amounts of foods less often, and fewer foods need to be refrigerated. Chemical preservatives function to preserve food in many ways, including preventing the growth of microorganisms, reducing moisture content, increasing acidity, preventing the natural ripening process, and acting as an antioxidant. The biggest advantage of using preservatives is lowering food waste.

"We're losing up to 50 percent of our food supply around the world due to food waste. We're in a bit of a conundrum; we want healthy food that will last a long time, but if you don't put preservatives in it you lose food due to spoilage," says Clemens.

Preservatives also can help protect health by decreasing the risk of food-borne illness caused by microorganisms in food, and by lowering oxidation in the body, which may occur as a result of ingredients in foods that become oxidized (or rancid).

Oxidized compounds in food products, in addition to environmental toxins, can promote the formation of free radicals in the body, which produces oxidative stress. It's well known that oxidative stress is linked with the development of diseases like cancer and heart disease.

THE RISKS OF PRESERVATIVES
The U.S. Food and Drug Administration is responsible for ensuring the safety of foods, but is not required to review preservatives currently in use that are considered "generally recognized as safe." Although the Center for Science in the Public Interest has petitioned the FDA to re-evaluate the safety of some food additives, Clemens reports that the FDA hasn't made a move on this issue yet.

Several food additives have been banned, because--after many years of use--they've been deemed unsafe.

Many food preservatives appear to be completely safe, including alpha tocopheral (vitamin E), ascorbic acid (vitamin C), calcium propionate, nisin, tartaric acid and TBHQ. However, others have been called into question because of potential carcinogen or allergen risks.

QUESTIONABLE PRESERVATIVES
The following additives have been questioned regarding their safety, according to CSPI:

1. BHA (Butylated Hydroxyanisole). The U.S. Department of Health and Human Services considers this chemical to be "reasonably anticipated to be a human carcinogen."

2. Propyl Gallate. Animal studies suggest that this preservative might promote cancer, however additional research is needed.

3. Sodium Nitrite/Nitrate. These are used as preservatives in processed meats, linked to increased cancer and heart disease risk.

4. Sodium Benzoate. While these chemicals appear to be safe for most people, some report severe allergic reactions.

5. Sulfites. Though sulfites appear safe for non-sensitive people, they can cause severe allergies in some.

A HIGH PRESERVATIVE DIET
Of greater concern may be the sheer amount of preservatives you're getting. Many health experts fear that with our increasing intake of highly processed foods, we're inadvertently upping our intake of these additives.

According to Clemens, when you consume too many foods with preservatives it may cause problems, which is true for most things in our diets.

A 2010 study by Swedish researchers found that when a small amount of a common preservative was added to different types of pork meat, it increased the amount of toxins produced by the bacteria in food. The toxins from food microorganisms are generally responsible for making you sick when you acquire a food-borne illness.

The scientists reported that the preservatives may cause the bacteria to become stressed, which means they produce more toxins. However, when a large amount of preservative was added, the bacteria did not survive.



THE BOTTOM LINE
The solution to eating a healthful diet seems clear.

"Eating less packaged food is ultimately the solution," says Gerri French, M.S., R.D., C.D.E, nutrition educator at Sansum Clinic, Santa Barbara, Calif. "Enjoy more fresh foods, including healthy fats, such as avocado, nuts, seeds and quality oils, and eating less food products is the answer. Eat more dried fruit and nuts rather than nutrition bars; plain yogurt with fresh or frozen fruit rather than "fruit-flavored" yogurts, milk in coffee rather than artificial creamer."

When you do use packaged foods, avoid preservatives that are of the greatest concern.

"Read the ingredients on food labels in addition to the Nutrition Facts. Look at the ingredients in the foods that you frequently use. The next time you shop for those foods, look for a substitute that does not contain the ingredient you'd like to avoid. There might be refrigerator options with fewer food additives for products like bottled salad dressings," says French.

(Reprinted with permission from Environmental Nutrition, a monthly publication of Belvoir Media Group, LLC. 800-829-5384. www.EnvironmentalNutrition.com.)


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