Rethinking food additives: GMO foods and MSG aren't as dangerous as we once thought

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Rethinking food additives: GMO foods and MSG aren't as dangerous as we once thought
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Rethinking FoodAdditives: GMO foods and MSG aren't as dangerous as we once thought via healthing_ca HealthNews Nutrition

, back when cows ate only grass, their milk was yellow tinged because of the beta carotenes in spring and summer grass. In winter they ate hay, which is paler, causing the milk to be pale. Same story with butter; cows store the beta carotene-rich forage of spring and summer leaving a slight yellow hue.

Additives such as emulsifiers and stabilizers, including whey powder, are used in some cheeses, yogurts and ice cream for fat dispersion, to improve creaminess and “mouth feel”, and to reduce microbial growth, according toMany packaged and canned foods, although often high in salt , sugar and other additives and preservatives, include some that are healthy. Cereals, for instance, can be loaded with added vitamins and minerals, including calcium, potassium, iron and B vitamins.

Reading those labels is key to differentiating between the good additives and the not-so-good, like an excess of salt, sugar and fat. “We have clear and open labelling in Canada that [mandates] all ingredients have to be listed on the packaging,” says B.C.-based dietician Pamela Fergusson. “The nutrient composition is also explained on the label. I encourage Canadians to [focus more] on the back of the package labelling rather than the front, which is not as tightly regulated.

“There’s a lot of controversy around GMO but I don’t think there’s much scientific evidence to back up any concerns,” says Fergusson. “[Overall] I encourage people to eat whole foods, further off the production line, such as an apple rather than apple pie.”, not only are preservatives not harmful, our food itself could be harmful without them.

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