Oriana Mirco: Food Additives: An Overview of Food Additives and Their Effect On Health (Going Organic: Why You Should and How You Can Switch To Organic Foods Book 1)

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Imagine, for a moment, that the year is 1882. You are a child nine years of age, helping your father who is a fisherman. The waves crash against the side of the boat and the resulting mist sprays your face as you cringe and blow warm breath into your folded hands, all in a losing fight against the cold. You long for the work to be over. Back on dry land your work is not yet done. Fish must be hung in the wind and sun, father explains, so it will last â?? be well preserved - and can be sold at market. The year is 1982. You are a child nine years of age, helping your father who is a salesman. On a break, he leads you into a corner grocery store downtown. You are allowed to choose any snack you like and you decide on cupcakes. The thin, white, plastic wrapper crinkles in your hand as you remove it from the shelf. It not only seems delicious but perfectly moist and fresh as you eat them. You learn at an early age that food must be sealed off from the open air in order to make it all the way from the manufacturer to the grocery store and maintain its color and taste. This way it does not get moldy or go bad. You learn a little later in life that this may or may not be the best for your health, and that whatâ??s inside the crinkly plastic wrapper may be evolving, through changes in processing over the years into something more and more unnatural. History In our centuries-old efforts to prevent the rewards of fishing, hunting and gathering from spoiling, man has developed means by which to preserve foods, as well as make them easy to process, safer from contaminants, and to make them taste better. The earliest know method of food preservation was drying foods to prevent decay from moisture, the growth of bacteria and the breaking down of the food. We then moved on to pickling, salting, and using sulfur dioxide. By the 1950â??s a lot had changed. We now had many new technologies and a very long list of substances, known as food additives. We add to foods for many different reasons â?? not just preservation. We can now enhance flavor, color, taste, nutrition, and workability of foods. All of this has increased profits for large-scale farmers and food manufacturers and has therefore been encouraged and defended by them and the lobbies that support them. Governments that are charged with protecting the public health and have agencies to do so, including not only national governments but the United Nations as well, are caught sometimes between the pressure to protect the public and cooperate with special interests. There is usually evidence and always pressure put forth by both sides. But the modern state of chemical manipulation of our foods is simply amazing. This is volume one in a series of three reports on the subject of the growing movement of switching to organic foods. This first volume examines the current state of food additives and their effects on human health, and begins to offer some solutions toward the end. Subsequent volumes will take you to a whole new, healthier lifestyle for you and your family. We hope you find this report comprehensive and revealing. Our purpose here is to show you what food additives are, why they have appeared and spread so widely, what to avoid, and finally how to make smart and healthy food choices in the future. 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