Biology 1010
Instructor: Lasha Gogokhia, MD
May 8, 2013
Chemicals in Food
I chose to write my paper on some of the most common chemicals found in food. Due to the fact that there are hundreds of chemicals used in food today, I have decided to focus on some of the chemicals that I have seen the most often in packaged foods.
Throughout all the research I have conducted in writing this paper, one of the chemicals that is constantly referred to as being extremely dangerous is Monosodium Glutamate, commonly referred to simply as MSG. MSG is the sodium product of glutamic acid. Glutamic acid is a naturally occurring acid within our bodies. It has been argued that due to the fact that MSG is a product of something natural in our bodies, that it is safe to ingest. However, many studies have shown that MSG can cause a slew of side effects including headaches, fatigue, damaged eyes, confusion, chronic fatigue syndrome and weight gain. One of the reasons that it is believed MSG causes weight gain is because MSG can wreak havoc on the neuro-pathways to the brain. This damage to the neuro-pathways is responsible for desensitizing the signals that our bodies receive telling us we have eaten enough. I know from personal experience that when I have consumed food laced with MSG I don't ever quite feel 'satisfied.'
Another nasty chemical that is found in many different foods is Benzoic Acid. Benzoic Acid is used as a preservative. Lots of times it is found in packaged food like prepared breakfast cereals, meats, cheeses and foods that are supposedly "low-sugar" versions of their original counterparts. The problem with this type of acid is that it can interfere with the correct way that digestive enzymes function. Therefore, it can give a person and upset stomach and cause headaches. Some scientists believe that is causes children to be hyperactive and can produce asthma attacks, too.
Since Benzoic Acid occurs naturally in mammals as well as fresh produce, some argue that is it harmless. If it is ingested in very small quantities, I can see through my research that it is perhaps not a problem. However, many people consume quite a bit of Benzoic Acid due to a diet high in processed and packaged foods.
One especially nasty chemical that is still added to some foods is Potassium Bromate. The most common place that this is found is in breads and flours. Manufacturers use it because it increases the volume in the baked good. However, this chemical has been shown to cause cancer in animals; specifically in the thyroids and other organs of mice and rats. Many countries have banned Potassium Bromate. In California, if a product contains this chemical, there must be a warning printed on the label that the product may cause cancer. Here in the United States, our FDA argues that the reason it is still legal is because once the product has been baked, so much of the Potassium Bromate bakes out that it is harmless. But in order for this substance to be baked down to harmless levels, the product must be baked for a certain amount of time at a certain temperature. I personally rather eat flat bread than go through chemotherapy.
Butylated Hydroxytoluene (BHT) is another commonly used food additive. At the root of BHT, we can see that it is another organic compound just like other chemicals discussed previously. This is why it has been argued that it is harmless. Some even argue that BHT is beneficial. This is because it has antioxidant properties. Adversely, other studies link BHT to cancer. The reason that food companies like to use BHT is because when it is added to foods, it helps prevent oils and fats from becoming rancid. I have noticed on many packages that when BHT is in the label the manufacturer will print "(to maintain freshness)." I actually find this comical. It’s as if they are quickly justifying placing such a nasty additive in their food.
From my research in writing this paper, I have come to the conclusion that most additives and chemicals found in packaged foods have a great deal of debate wrapped around whether or not they are harmful. One thing that I learned from my research that surprised me was that typically these food additives are derived from organic compounds and natural elements. Therefore, I can see how solid arguments are created as to the safety of these foods. In our biology class we have studied cells, enzymes and processes that our bodies go through. After having studied these biological activities, it has motivated me to give my cells the most proper nutrition possible. Why would I want my cells to work any harder than they have to with food additives and compounds that have been already broken down into a foreign form? Perhaps these certain chemicals in food aren't harmful. But I'd like to feed my cells with elements as close to nature as possible to ensure that they can do their job in the most natural way possible.
