Consumer Glossary Part Two:
Terms 26 - 50
Welcome to part two of our glossary, to help you understand products and ingredients with more knowlegde, so that the choices you make can be well informed ones.
* Please take note that many conflicting views abound with regards to many of the terms researched, especially where food additives are concerned. As research is ongoing and longterm, we have tried to provide as objective an understanding as possible on all counts, with the intent to broaden your understanding of the various terms, as opposed to definitively ‘labelling’ an item as ‘good’ or ‘bad’. The bottom line always remains that moderation in everything is key, and that a balance for each individual should be strived for. It will also become apparent on viewing these terms that naturally grown, fresh produce over processed goods is always the better option for the greater part. Fact or hype, having access to information will help you make your own informed decisions on what you wish to include and what you would prefer to omit as part of a lifestyle choice that suits you as an individual.
26. High Fructose Corn Syrup (HFCS): Comprises any of a group of corn syrups that has undergone enzymatic processing to convert it’s glucose into fructose, resulting in a 55% fructose and 45% glucose product to produce a desired sweetness. Because it extends the shelf life of processed foods and is cheaper than sugar, high fructose corn syrup has become a popular ingredient in many processed foods, including soft drinks, yoghurt, biscuits and salad dressing. Research has yielded conflicting results about the effects of HFCS. It suggests that high-fructose corn syrup is not intrinsically less healthy than other sweeteners, nor is it the root cause of obesity. While research continues, considering the high calorie content and low nutritional value found in most processed foods, moderation remains important. It has however been reportedly linked to the following problems:
- Increased LDL cholesterol
- Increased risk of heart disease
- Increased osteoporosis risk
- Increased risk of diabetes
- Elevated insulin levels
- Accelerated aging
27. HNE (4-hydroxy-trans-2-nonenal): A highly toxic compound which is formed in vegetable-based cooking oils that are heated or reheated (oxidated) especially at high temperatures. Vegetable-based monounsaturated and polyunsaturated fats are inherently unstable, especially at high temperatures, and HNE arises from linoleic acid (contained in these oils) which include canola, corn, soybean and sunflower. The compound does not arise in saturated oils sourced from animal fat. HNE''s toxicity is that it reacts very energetically with biomolecules. Once it is absorbed into the body via food, it reacts with the various kinds of amino groups like proteins, DNA and RNA, affecting basic cellular processes. Numerous studies have linked HNE consumption to increased risks for cardiovascular disease, stroke, Parkinson’s, Alzheimer's, Huntington's disease, liver ailments and even cancer.
If you are concerned about the health aspects of HNE, it is recommended to never heat any oil to the point of smoking, only use the same oil for home frying once, avoid eating fried foods in restaurants, or avoid fried foods altogether. If you absolutely have to fry food, abandon vegetable oils as a cooking staple altogether and rather cook with beef tallow or lard. Again, moderation is key.
28. Hydrogenated Oils: Liquid oils are made into solid fats during a process called hydrogenation. The process typically constitutes the addition of pairs of hydrogen atoms to a molecule by forcing hydrogen gas into the oil. Catalysts are required for the reaction to be usable, usually nickel. Hydrogenated oils contain high levels of trans fats. Partial hydrogenation makes the oil denser; full hydrogenation creates a solid fat. Partially hydrogenated oil is often used as a substitute for butter because is it less expensive and has a longer shelf life. Besides shortening and margarine, partially hydrogenated vegetable oils are found in fried foods such as french fries and chicken. Baked goods such as biscuits and crackers, some breakfast cereals, snack foods, salad dressings, and other processed foods contain this dangerous food ingredient. The term "partially hydrogenated oil" on an ingredient list indicates the food contains trans fats.
29. Irradiation: Food is treated with ionizing radiation to destroy insects, fungi or bacteria which spoil food and cause disease. It also extends shelf life and keeps the product in better condition for storage in warehouses and in homes, eg. irradiated herbs and spices. The irradiation process involves passing the food through an irradiation field, but the food stuff itself never makes contact with a radioactive substance. A small loss of nutrients does, however, occur. The term “irradiated” should not be confused with the term “radioactive” although the similarity between the two words is misleading. It is physically impossible for irradiated food to be radioactive just as your teeth are not radioactive after you have had a dental X-ray. Irradiation is radiant energy. It disappears when the energy source is removed. Also, the ionizing radiation used by irradiators is not strong enough to disintegrate the nucleus of even one atom of a food molecule.
30. Linoleic Acid (LA): An unsaturated omega-6 fatty acid (omega-6 includes linoleic and gamma-linolenic acids). Linoleic acid is one of two main essential fatty acids (EFAs), alpha-linolenic acid (an omega-3 fatty acid) being the other. EFA’s are sometimes referred to as Vitamin F, with linoleic acid being the most complete fatty acid and the most essential. “Essential” means that these acids cannot be synthesized by the body, and therefore need to be acquired through the diet. Rich sources of Omega-6 include raw nuts, legumes, seeds, grape seed oil, primrose oil, sesame oil, soybean oil and evening primrose oil. EFA’s reduce cholesterol and triglyceride levels in the body, reduce the risk of blood clot formation, help prevent heart disease, enable the cells to absorb calcium and phosphorus, and it are vital in the proper functioning of various glands in the body. They also aid in the transmission of nerve impulses and are crucial to proper brain function, and are used by every cell in the body to rebuild and produce of new cells.
31. Maltodextrin: An easily digestible carbohydrate / polysaccharide (a long chain of sugars), made from corn or rice starch containing the sugars maltose and dextrin. Maltodextrin is as rapidly absorbed as glucose, and might be either moderately sweet or almost flavourless. While containing sweet qualities, maltodextrin is considered to contain fewer calories than sugar. Used in a wide array of foods, from canned fruits to snacks, and may also be an ingredient in the single-serve, table-top packet of some artificial sweeteners. It is also used as a capsule filler.
32. Monosodium Glutamate (MSG E621): Is a sodium salt of glutamic acid / glutamate. Glutamate is a naturally occurring, non-essential (can be produced by the body) amino acid. It is found in nearly all natural foods, especially high protein foods such as dairy products, meat and fish, and in many vegetables. Foods often used for their flavouring properties, such as mushrooms and tomatoes, have high levels of naturally occurring glutamate, which plays an essential role in normal body functioning, and in palatability and acceptability of foods. Glutamate is also the precursor of the important amino acid, glutamine, important for the immune system and for the small intestine, assists in maintaining the proper acid/alkaline balance in the body and is the basis of the building blocks for the synthesis of RNA and DNA. Glutamate in the form of MSG added to food, is metabolised by the body in the same way as glutamate that naturally
exists in food. This acid generally does not cause a problem in anyone when it is a part of whole, naturally created unprocessed food.
MSG receives much ongoing bad press, especially in terms of being labelled an excitotoxin. Excitotoxins are proteins which make brain cells fire their impulses rapidly when they make contact with it. In high doses, neuronal injury can occur, caused by excessive release of excitatory neurotransmitters. MSG has also been linked to migraine headaches, sleeping disorders, IBS (Irritable Bowel Syndrome), asthma, diabetes, Alzheimer's disease, Lou Gehrig's disease, ADD (Attention Deficit Disorder), seizures and strokes andeven obesity. Despite a small number of people reporting verifiable sensitivity to MSG, scientifically there is not much factual proof that it does cause these health issues. Monosodium glutamate is one of the most extensively studied food ingredients in our food supply. “Media reports have implied that monosodium glutamate (MSG) is 'unsafe' and can trigger allergic reactions in some people and may cause Attention Deficit Disorder or hyperactivity in children. These reports may be misleading and are not supported by scientific evidence.” From Food Advisory Consumer Service (FACS) SA.
In the European Union, monosodium glutamate is classified as a food additive (E621) and regulations are in place to determine how and when it can be added to foods. Typically, it is added to processed foods such as frozen foods, spice mixes, canned and dry soups, salad dressings and meat or fish-based products. Although the Food and Drug Administration (FDA) has classified MSG as a food ingredient that's "generally recognized as safe” (GRAS), the use of this ingredient remains controversial.
33. Natural Flavours: Flavours are often added to restore or ‘upgrade’ the taste lost in processing or simply to improve on nature. All flavours start with food. If we take a banana, for instance, we can extract that particular flavour, using a number of technical means, and concentrate it. A good example to explain these differences is vanilla - the most widely used flavour of our time. When taken from the vanilla bean – it is classified as a ‘natural’ flavouring substance, Vanillin (a crystalline, organic compound). Natural flavours must be obtained from vegetable or animal materials. However, do not expect the word ‘natural’ to mean that there are no chemicals used in the production process.
* Nature-Identical Flavours: Scientists have learned to analyse the molecules that make up a flavour. If the chemical structure of a particular flavour is known, one can copy that molecule chemically and make it industrially in a chemical plant. When the chemical structure of a naturally occurring flavour is copied exactly, then you obtain a ‘nature-identical’ flavour, for example, Nature-identical Vanillin. It is not strictly artificial because it can be found in nature and man has figured out a way to copy it’s molecules exactly.
* Artificial Flavours: Imitation, artificial extracts, essences, and flavours are prepared by bringing into solution various synthetic flavouring agents ( with alcohol, glycerol, or propylene glycol) to formulate an extract, essence, or flavour with the likeness of the flavour of the fruit, spirit, or liqueur for which it is named. Ethylvanillin is a more potent version of the natural or nature-identical Vanillin, for example.
34. Olestra: is a synthetic fat substitute that adds no fat, calories, or cholesterol to products. It has been used in the preparation of traditionally high-fat foods such as potato chips, thereby lowering or eliminating their fat content. While it blocks fat absorption, it also soaks up and eliminates essential vitamins and nutrients like a sponge, and has been reported to cause flatulence and diarrhoea. The FDA has approved olestra for use in salty snacks and crackers - provided they carry a label warning consumers of possible digestive upsets.
35. Orac Scale: Developed by the National Institute on Aging in the National Institutes of Health (NIH), a system used to measure the amount of anti-oxidants in a food. The antioxidant values of foods are expressed in ORAC (Oxygen Radical Absorbance Capacity) units. For example: The antioxidant value of Açai berry, freeze-dried described in ORAC units is: 102,700 º mol TE/100g. For further information visit: http://oracvalues.com
36. Organic Food: Products that are grown and processed without the use of artificial or petroleum based fertilisers, pesticides, growth regulators and livestock feed additives. For this reason organic food is likely to contain lower residues of agricultural
chemicals than conventionally farmed food, but due to environmental pollution, organic products cannot be completely free of residues. Farming organically also ensures age old methods to recycle resources and provide biodiversity. Such methods include crop rotation, composting, recycling of animal manure, hand weeding, environmentally friendly pest control, homeopathic remedies and free-range animal rearing. The primary goal of organic farming is to ensure the optimal functioning of soil, plants, animals and people in the ecosystem.
37. Oxidant: A compound that donates electrons to other compounds in oxidation (the loss of at least one electron when two or more substances interact). Oxidation reactions can produce free radicals. In turn, these radicals can start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions. They do this by being oxidized themselves, so antioxidants are often reducing agents such as thiols, ascorbic acid or polyphenols.
38. Parabens: A compound widely used as an anti-microbial and anti-fungal preservative in foods, pharmaceutical products and cosmetics like moisturisers, hair care products, and shaving products. These can include Methyl, Ethyl, Butyl, Propyl, Isobutyl and Isopropyl paraben. Ongoing studies are being conducted to determine possible carcinogenic effects and endocrine disruption after reports have been issued relating parabens to breast cancer and disruption of testosterone levels and reproductive systems. The FDA believes that at the present time there is no reason for consumers to be concerned about the use of cosmetics containing parabens (in 1984 it was concluded that they were safe for use in cosmetic products at levels up to 25%. Typically parabens are used at levels ranging from 0.01 to 0.3%). “However, the agency will continue to evaluate new data in this area. If FDA determines that a health hazard exists, the agency will advise the industry and the public, and will consider its legal options under the authority of the FD&C Act in protecting the health and welfare of consumers.” ( FDA, March 24, 2006; updated October 31, 2007).
39. Phytochemical: Non-nutritive plant chemicals that have protective or disease preventive properties. There are more than thousand known phytochemicals. Plants produce these chemicals to protect themselves, but recent research demonstrate that they can protect humans against diseases. Some of the well-known phytochemicals are lycopene in tomatoes, isoflavones in soy and flavanoids in fruits. Currently, the terms "phytochemical" and "phytonutrient" are being used interchangeably to describe those plant compounds which are thought to have health-protecting qualities. The antioxidant, immune boosting and other health promoting properties of active compounds in plants are being investigated. Phytonutrients or phytochemicals that are principally being studied at present include (and are not limited to) terpenes, carotenoids, limonoids, and phytosterols.
40. Potassium Bromide: A bromate of potassium that takes the form of white crystals or powder. A bromate is a tasteless and colourless chemical with a low volatility, and a moderately strong oxidant which is reactive. It is used as an additive to increase volume in white flour breads and rolls, and is used to strengthen bread dough. Potassium bromate is rare, but it is still legal in the U.S. Most bromate rapidly breaks down to an innocuous form, but it is known to cause cancer in animals, and even small amounts in bread can create a risk for humans. The State of California requires a cancer warning on the product label if potassium bromate is an ingredient. Allergic reactions like eye, skin and respiratory irritations have been reported.
41. Prebiotic: Non-digestible food ingredients that have a beneficial effect through their selective metabolism in the intestinal tract, which help good bacteria grow and flourish, and in doing so, may help reduce pathogenic or disease-producing bacteria in the intestine. Prebiotics mostly come from carbohydrate fibres called oligosaccharides. Sources of oligosaccharides include fruits, legumes, and whole grains.
42: Probiotic: Live microorganisms (in most cases, bacteria) that are similar to beneficial microorganisms found in the human intestines. They are also called "friendly bacteria" or "good bacteria" because they restore intestinal balance and keep the digestive system flourishing. Probiotics are available to consumers as supplements and are found in naturally fermented foods like yoghurt.
43. rBGH (Recombinant Bovine Growth Hormone): A bioengineered hormone designed to be injected into cows to force them to produce more milk than they naturally would. Some studies have shown that drinking milk from cows given rBGH increases a person's chances of contracting some diseases, although the FDA has approved the hormone.
43. Recommended Dietary Allowance (RDA): Recommendations for the daily intake of specific nutrients sufficient to meet the nutrient requirement of nearly all (97 to 98%) healthy individuals in a particular life stage and gender group. South African dieticians and other experts have been saying for some time now that the RDA system is not sufficient and that recommendations for higher levels of nutrients would make more sense, and that there should be more emphasis on tolerable upper intake levels (UL) for daily intakes of nutrients instead of merely on the RDA values, and that these limits should be based on sound scientific evidence.
44. Saturated fats: Solid triglyceride lipids in which the carbon atoms are saturated with hydrogen atoms. Saturated fats are typically solid at room temperature and are found in animal products, such as butter, milk and cheese. Eating foods that contain saturated fats raise total blood cholesterol levels. High levels of blood cholesterol increase your risk of heart disease and stroke. However, saturated fats are the most heat stable. You can cook them at high temperatures without creating toxic compounds, so they are recommended as a healthier choice for use in cooking.
45. Sulphates: The commonly used term for a group of cleaning ingredients more correctly known as “alkyl sulfates”. Sulfates are used in commercial cleaning products and in skin and hair care products. They are used because they are the cheapest and most powerful available. These are the main subtypes:
* Sodium Lauryl Sulphate (SLS): An anionic, very corrosive surfactant / foaming agent commonly used in detergents. The compound is found in high concentrations in industrial products like engine degreasers, floor cleaners, and car wash soaps, but in lower concentrations it is found in toothpastes, shampoos, bubble bath and shaving foams for its thickening effect and its ability to create a lather. SLS is well-known in the scientific community as a common skin irritant. It is used throughout the world for clinical testing as a primary skin irritant. Laboratories use it to irritate skin on test animals and humans to then test healing agents. Although scientifically SLS has not been proven exclusively to be carcinogenic (when either applied directly to skin or consumed), there are many reports of it’s ill effects. It is rapidly absorbed and retained in the eyes, brain, heart and liver, which may result in harmful long-term effects. SLS could also retard healing, cause cataracts in adults, and prevent children’s eyes from developing properly. Also listed as: Sodium Dodecyl Sulphate; SDS; Sulphuric Acid; Monododecyl Ester; Sodium Salt; Lauryl Sodium Sulphate; Sodium N-dodecyl Sulphate; Lauryl Sulphate Sodium Salt.
* Sodium Laureth Sulfate (SLES): The alcohol form (ethoxylated) of SLS and the most commonly used sulfate in beauty products. An inexpensive and effective foaming agent and surfactant used in many personal care products like soap, shampoo and toothpaste. Although sodium laureth sulfate is somewhat less irritating than SLS, it cannot be metabolised by the liver and its effects are therefore much longer lasting and this means it remains in the tissues of the body for longer. Some products containing SLES have been found to contain very low levels of the known carcinogen 1,4-Dioxane (through it’s manufacturing process, see below), and experts have recommended that these levels be monitored. Also listed as sodium lauryl
ether sulfate.
(Ethoxylation: A process that uses ethylene oxide, a known carcinogen, to manufacture 'milder' surfactants like SLES. Ethoxylated surfactants may be contaminated with 1,4- Dioxane (dioxane), an un-wanted by product of the manufacturing process.
1,4-dioxane is a hormonal disrupter believed to be an oestrogen mimic and thought to increase the chances of breast cancer and endometrial cancer, stress related illnesses and lower sperm counts. Exposure to large amounts of dioxane can cause kidney and liver damage and adverse nervous system effects. Laboratory studies show that exposure to dioxane over a lifetime causes cancer in animals. Dioxane may likewise cause cancer in humans. While The U.S. Environmental Protection Agency considers 1,4-Dioxane to be a probable human carcinogen and a known irritant at concentrations significantly higher than those found in commercial products, the FDA encourages manufacturers to remove 1,4-dioxane but it is not required by federal law.)
* Ammonium Lauryl Sulfate (ALS): An anionic surfactant found primarily in shampoos and body-wash as a foaming agent. A relative of SLS, it is used in some so called “SLS-free” shampoos, however it is also a strong irritant like SLS.
46. Sodium Nitrate (E251): A chemical compound used as an ingredient in fertilizers, pyrotechnics, smoke bombs and as a an effective antimicrobial food preservative. A naturally occurring mineral, sodium nitrate is present in leafy green vegetables and other vegetables. Sodium nitrate is an approved food additive in Europe, and is commonly used in cured meats like ham, salami, bacon and vienna sausages. World Cancer Research Fund UK, states that one of the main reasons that processed meat increases the risk of bowel cancer is its content of nitrates and nitrites.
47. Stevia: An aspartame-free, natural, non-caloric, sweet-tasting South American herb that has been used as a sweetener by the Guarani Indians of Paraguay for hundreds of years. The leaves of this small, green Stevia Rebaudiana plant can be 30 times sweeter than sugar. Stevia can be found in natural food stores as a pure powder extract, or blended with rice syrup powder as a granulated sugar substitute.
49. Swiss Water Process (SWP): A process to decaffeinate coffee beans. Beans are soaked in hot water, drawing out the flavour (i.e. the sugars and peptides). The water is kept and the beans discarded. The water is then run through a carbon filter to remove caffeine molecules. New coffee beans are then added to this flavoured water. Because this water is already saturated with the sugars and peptides, only the caffeine is drawn out. The process is certified organic and 100% chemical free.
48. Tertiary Butylhydroquinone (TBHQ - E319): A highly effective, petroleum-based preservative which is related to butane (lighter fluid). It is used industrially as a stabilizer to inhibit autopolymerization of organic peroxides. In perfumery, it is used as a fixative to lower the evaporation rate and improve stability. It is also added to varnishes, lacquers, resins, and oil field additives. In foods, TBHQ reduces oxidative deterioration, delaying the onset of rancidness. It is added to a wide range of pre-packaged food items, and is often applied either to the carton of fast food items or sprayed directly onto them. The FDA allows TBHQ to make up no more than 0.02 % of the total oils in a food. Consuming up to a gram of TBHQ can cause
variable toxicity (nausea,vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse), and up to 5 grams can be fatal. For perspective, it would take 312.5 McDonald's chicken nuggets (if they contain a full 0.02% of TBHQ) to consume a single gram. But the sheer amount of food consumption necessary to be afflicted by TBHQ toxicity generally makes these symptoms extremely rare. In toxicity studies, long-term, high-dose TBHQ administration in lab animals showed a tendency for them to develop cancerous precursors in the stomach, as well as causing DNA damage. There has been some anecdotal evidence that TBHQ can cause anxiety, restlessness, and aggravation of ADHD symptoms in children, although there have been no clinical studies that show any link between food additives and behavioural disorders.
Further Reading:
http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178620803334.htm
http://www.inchem.org/documents/jecfa/jecmono/v042je26.htm
49. Trans Fats: A type of fat formed from hydrogenation, a chemical process that changes a liquid oil into a solid fat, which facilitates their use and storage and makes them less sensitive to oxidation in various processed foods. Trans fats are formed during the heating and frying of oils at high temperatures and during processing of edible oils. They are also found naturally in beef, mutton, lamb and dairy fat. Like saturated fats, trans fats increase ‘bad’ LDL cholesterol carriers in our blood, a key indicator for heart disease. In addition, trans fats may also decrease ‘good’ HDL cholesterol carriers. A very common ingredient listed on many food packages, they add bulk to products, have a neutral flavour and increase product shelf life. Trans fats have no nutritional value, and are also linked to fertility problems and a higher risk of type 2 diabetes. The terms “shortening” and “hydrogenated” or “partially hydrogenated oil” on product labels indicate their presence. The closer to the top of the nutrition label these trans fats appear, the higher the percentage that are present.
50. Unsaturated Fats: A fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fat molecule is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. These fats have lower melting points, i.e. lesser thermal energy is required to disorder their poorly packed molecules, and they are less stable. The double bond produces kink in the chains so they cannot pack tightly and exist as oil at room temperature. Examples of unsaturated fatty acids are oleic acid, linoleic acid, arachidonic acid.
Unsaturated fats can be further classified as:
* Monounsaturated fats - are most commonly found in olive oil, canola oil, avocado oil, macadamia nuts and almonds. Monounsaturated fats decrease total cholesterol and LDL cholesterol but have no effect on HDL cholesterol, which has a protective effect on cardiovascular disease.
* Polyunsaturated fats - oils include soybean, corn, sunflower, and safflower oils among others. Polyunsaturated fats decrease total cholesterol and LDL cholesterol, although they also have an additional positive effect by increasing HDL cholesterol.
Omega-3/Omega-6 - these are polyunsaturated fats and their names relate to the position of the double bond present. For example, in omega-3 the double bond is positioned between the third and fourth carbon in the chain.
Please note that here are no medical claims made by this article and any change in diet or lifestyle should be confirmed first with your healthcare practitioner. Unless you grow all your food in your own garden and prepare all your meals from scratch, it's almost impossible to eat food without preservatives added by manufacturers during processing. Without such preservatives, food safety problems would get out of hand, to say nothing of the grocery bills. Bread would get moldy, and salad oil would go rancid before it's used up. Whether or not they are as bad as some say they are, I would rather err on the side of safety and always keep moderation in mind.
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