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Author : United States. Food and Drug Administration
Publisher : Unknown
Page : 20 pages
File Size : 52,9 Mb
Release : 1962
Category : Food additives
ISBN : HARVARD:32044032224339
Author : Ruth Winter
Publisher : Crown Archetype
Page : 607 pages
File Size : 43,5 Mb
Release : 2009-04-14
Category : Health & Fitness
ISBN : 9780307452597
An Essential Household Reference…Revised and Updated With our culture’s growing interest in organic foods and healthy eating, it is important to understand what food labels mean and to learn how to read between the lines. This completely revised and updated edition of A Consumer’s Dictionary of Food Additives gives you the facts about the safety and side effects of more than 12,000 ingredients–such as preservatives, food-tainting pesticides, and animal drugs–that end up in food as a result of processing and curing. It tells you what’s safe and what you should leave on the grocery-store shelves. In addition to updated entries that cover the latest medical and scientific research on substances such as food enhancers and preservatives, this must-have guide includes more than 650 new chemicals now commonly used in food. You’ll also find information on modern food-production technologies such as bovine growth hormone and genetically engineered vegetables. Alphabetically organized, cross-referenced, and written in everyday language, this is a precise tool for understanding food labels and knowing which products are best to bring home to your family.
Author : United States. Food and Drug Administration
Publisher : Unknown
Page : 16 pages
File Size : 44,6 Mb
Release : 1959
Category : Food additives
ISBN : MINN:31951D03543358M
Author : Anonim
Publisher : Unknown
Page : 12 pages
File Size : 53,7 Mb
Release : 1961
Category : Food additives
ISBN : OCLC:745061910
Author : Linda Bonvie,Bill Bonvie
Publisher : Simon and Schuster
Page : 200 pages
File Size : 50,9 Mb
Release : 2020-03-17
Category : Health & Fitness
ISBN : 9781510753778
Recognize, identify, and eliminate from your diet the most harmful ingredients, such as high fructose corn syrup, aluminum, carrageenan, and more, that you never knew you consumed every day! These days, the food on our tables is a far cry from what our grandparents ate. While it may look and taste the same and is often marketed under familiar brand names, our food has slowly but surely morphed into something entirely different—and a lot less benign. Ever wondered how bread manages to stay “fresh” on store shelves for so long? How do brightly colored cereals get those vibrant hues? Are artificial sweeteners really a healthy substitute for sugar? Whether you’re an experienced label reader or just starting to question what’s on your plate, A Consumer's Guide to Toxic Food Additives helps you cut through the fog of information overload. With current, updated research, A Consumer's Guide to Toxic Food Additives identifies thirteen of the most worrisome ingredients you might be eating and drinking every day. Learn about: • The commonly used flavor enhancers you should avoid at all costs • Two synthetic sweeteners that are wreaking havoc on the health of Americans in ways ordinary sugar does not • Artificial colors and preservatives in your child’s diet and how they have been linked directly to ADHD • The “hidden” ingredients in most processed foods that were declared safe to consume without ever really being researched • The hazardous industrial waste product that’s in your food and beverages • The toxic metal found in processed foods that has been linked to Alzheimer’s • The invisible meat and seafood ingredient that’s more dangerous than “Pink Slime” In a toxic world, educate yourself, change what you and your family eat, and avoid these poisons that are the known causes of our most prevalent health problems.
Author : Deanna M. Minich
Publisher : ReadHowYouWant.com
Page : 142 pages
File Size : 53,5 Mb
Release : 2010-06-29
Category : Health & Fitness
ISBN : 9781458779434
An A-Z Guide to Food Additives will help consumers avoid undesirable food additives and show them which additives do no harm and may even be nutritious. Designed to fit in a purse or pocket, this little book will serve as an additive translator when navigating through the landmine field of additives or ingredients that may cause allergic rea...
Author : Chris Hayhurst
Publisher : The Rosen Publishing Group, Inc
Page : 68 pages
File Size : 42,8 Mb
Release : 2001-12-15
Category : Juvenile Nonfiction
ISBN : 0823935485
Discusses the role of food additives, why they are used, and the controversies surrounding their use.
Author : United States. Food and Drug Administration
Publisher : Unknown
Page : 12 pages
File Size : 49,6 Mb
Release : 1967
Category : Food additives
ISBN : MINN:31951D03525312C
Author : Institute of Medicine,Food Forum
Publisher : National Academies Press
Page : 158 pages
File Size : 52,8 Mb
Release : 1999-04-29
Category : Medical
ISBN : 9780309184137
The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in the federal government, representatives from consumer interest groups, and academicians to discuss and debate food and food safety issues openly and in a neutral setting. The Forum provides a mechanism for these diverse groups to identify possible approaches for addressing food and food safety problems and issues surrounding the often complex interactions among industry, academia, regulatory agencies, and consumers. On May 6-7, 1997, the Forum convened a workshop titled Enhancing the Regulatory Decision-Making Process for Direct Food Ingredient Technologies. Workshop speakers and participants discussed legal aspects of the direct food additive approval process, changes in science and technology, and opportunities for reform. Two background papers, which can be found in Appendix A and B, were shared with the participants prior to the workshop. The first paper provided a description and history of the legal framework of the food ingredient approval process and the second paper focused on changes in science and technology practices with emphasis placed on lessons learned from case studies. This document presents a summary of the workshop.
Author : Michael F. Jacobson
Publisher : Center for Science in the Public Interest
Page : 296 pages
File Size : 52,8 Mb
Release : 1976
Category : Technology & Engineering
ISBN : UCSC:32106002757679
Abstract: More than 100 additives commonly used by food manufacturers are described in detail in the reference guide. Also explained is how to read a food label, why additives are used, how additives are tested, which additives are harmful and which are safe, which additives have not been adequately tested, and how some additives are used to deceive the consumer. Food standards are discussed and condensations of the official definitions of a variety of food products (including mandatory ingredients) are provided. Appended are listing of banned additives, partial list of compounds generally recognized as safe, chemical formulas of additives, and a glossary.
Author : Titus A. M. Msagati
Publisher : John Wiley & Sons
Page : 340 pages
File Size : 45,7 Mb
Release : 2012-12-17
Category : Technology & Engineering
ISBN : 9781118274149
The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
Author : United States. Consumer Advisory Council
Publisher : Unknown
Page : 124 pages
File Size : 51,8 Mb
Release : 1963
Category : Consumer protection
ISBN : CORNELL:31924071839751
Author : United States. Food and Drug Administration
Publisher : Unknown
Page : 1168 pages
File Size : 43,8 Mb
Release : 1950
Category : Drugs
ISBN : MINN:31951T001599554
Author : United States Department of Health, Education, and Welfare
Publisher : Unknown
Page : 1040 pages
File Size : 43,6 Mb
Release : 2024-06-27
Category : Education
ISBN : STANFORD:36105007603173
Author : Frank R. Spellman,Joan Price-Bayer
Publisher : Rowman & Littlefield
Page : 279 pages
File Size : 52,6 Mb
Release : 2019-11-30
Category : Law
ISBN : 9781641433556
Food additives have been used since the beginning of time to enhance the quality and quantity of food products. We know from historical research that alcohol, vinegar, oils, and spices were used more than 10,000 years ago to preserve foods. The incorporation of various additives to human food has never ceased. Additives have been used and continue to be used to perform various functions from enhancing the flavor to increasing the shelf-life of the food. Until the time of the Industrial Revolution, the above-mentioned ingredients and a limited number of other ingredients were the major food additives used. However, the Industrial Revolution brought about advances in machinery development and changes in technology. Food production, especially grain, increased at a hectic pace and new food additives were developed. Fast forward to current times; knowledge regarding food additives, how they are prepared, their composition, and how they work has become very important to those in the food industry and health conscious consumers. Regulating Food Additives: The Good, Bad, and the Ugly addresses both the importance and the dangers of food additives. It discusses how food additives are prepared, what they are composed of, and why we need to be concerned about them. In addition, this book provides a timeline of laws regulating food in U.S. history such as the Federal Food, Drug and Cosmetic Act (FFDCA) passed in 1938 and the Food Additives Amendment to that Act passed in 1958.
