Food Additives

Alternate Names : Artificial Colors, Preservatives, Additives, Artificial Flavors

Additives are substances that are added to foods. They may be added to serve a purpose, such as when vitamins are added to some foods to replace those lost when the food is processed. On the other hand, some drugs given to animals and chemicals used on crops are examples of additives that get into food by accident. Metals from cooking utensils can also leach into food.

Information

Additives are used in foods for 5 main reasons:
To control food texture. Emulsifiers, stabilizers, and thickeners can give food an even texture. They help keep ingredients and flavors blended in the product. Some examples of these are lecithin, mono and diglycerides, guar gum and carrageenan. An example of a food they are found in is peanut butter. Emulsifiers help keep the peanuts and oil from separating.

To improve nutritional value. When nutrients are added to foods to replace those that were lost during processing, the foods are said to be enriched. vitamins and minerals, as well as fiber, are often added to enrich foods in this way. For example, many of the B vitamins are lost as whole-wheat flour is being refined into white flour, so they are added back in.

When nutrients are added that were never in the food, the foods are said to be fortified. For example, vitamins A and D are added to milk to fortify it. This process of adding nutrients to foods has helped reduce malnutrition.

To maintain freshness and safety. Some additives are called preservatives. These are used to prevent spoiling in foods that may be exposed to air, mold, and bacteria. For example, antioxidants, such as vitamin E, are added to fats and oils to prevent them from becoming rancid. They also are used in baked goods, cereals, processed foods, and salad dressing to prevent spoiling and discoloration. Other examples are BHA and BHT. The US Food and Drug Administration, known as the FDA, has classed some food additives as "generally recognized as safe." This is also known as GRAS . BHA and BHT are classed GRAS. Other preservatives include:

• citric acid
• sulfites
• calcium propionate
• sodium nitrate
  

A small percentage of the population is allergic to sulfites. The FDA requires that labels clearly show when packaged and processed foods contain more than 10 parts/million of sulfites.

To help foods rise and to control the acid-base balance of food. Leavening agents cause baked goods, such as bread, to rise. Other additives, such as yeast and sodium bicarbonate, help control the acidity and alkalinity of foods, which affect the flavor, taste, and color.

To improve flavor and color. Natural and artificial colors and flavors enhance the appearance and taste of certain foods. Common examples include

• ginger
• fructose
• aspartame
• FD&C Red No. 40
• monosodium glutamate, also known as MSG
• annatto

MSG is a well-known flavor enhancer. In the past, people have questioned the safety of MSG. The FDA has considered MSG as GRAS.

Some people are allergic to the flavor enhancer. These people should always read ingredient lists and be careful of ordering food in restaurants, especially Asian ones.

There are 33 colors approved for use in foods. Only seven of them are man-made. The push is towards using more natural coloring agents. The only color that has been known to cause allergic reactions, in a very small amount of people, is Yellow No. 5.

The FDA regulated the use of food additives. Before the FDA approves the use of a particular food additive, studies must be conducted that prove the substances are safe in large doses when fed to animals. Even then, these substances can only be used at levels 100 times lower than those that have
been shown to cause harmful effects in animals.

Many additives are on the FDA GRAS list. These substances have been widely used for a long time without known problems. A few examples of the 700 items on the GRAS list include salt, sugar, guar gum, and vinegar.

Food additives are quite safe for most people, but some people may be
allergic or sensitive to certain additives. Because of this, food manufacturers are required to list additives on food labels. People who know they are allergic or sensitive to certain things should always read the food labels and avoid any foods that may not be healthy for them.

http://www.healthopedia.com/food-additives/

Vitamin B12

Alternate Names : Cobalamin, Cyanocobalamin

Vitamin B12 is a water-soluble vitamin. It can dissolve in water. It is one of the B-complex vitamins. The B complex includes:
-B1
-B2
-B6
-pantothenic acid
-folic acid
-niacin
-biotin
-Cobalamin is the general name for vitamin B12.

Information
The recommended dietary allowance for adults, called RDA, for vitamin B12 is 2 micrograms (mcg) per day. For pregnant women, the RDA is 2.2 mcg; for nursing women, it is 2.6 mcg. A microgram is a very small amount. Since the only dietary sources of B12 are animal products, strict vegetarians may need to take supplements. They may also eat foods that have had the vitamin added.
Not getting enough vitamin B12 can cause:
-anemia
-fatigue
-nerve damage, with symptoms such as tingling sensations and numbness
-smooth tongue
-very sensitive skin
-muscle and nerve paralysis

Some people have trouble absorbing B12. Other people may just have poor dietary intake. Anemia can be treated with injections of B12. Strict vegetarians who eat no animal products, their infants, and older people are at the highest risk for vitamin B12 deficiency. For these people, eating fortified foods and/or taking dietary supplements can help prevent a deficiency. High intakes of folic acid can hide this type of anemia.
Getting too much vitamin B12 has no known symptoms or toxicity. Since it is water-soluble, any extra leaves the body in the urine. There is no proof that taking extra B12 boosts energy. Vitamins do not provide calories or create energy. Vitamins can help break down nutrients that yield energy. These nutrients include carbohydrate, protein, and fat.
Calcium is needed to help the body absorb vitamin B12. A deficiency of either iron or vitamin B6 can decrease the amount of B12 the body is able to absorb.

Source:
http://www.healthopedia.com/vitamin-b12/

Wrinkles

Skin wrinkles are grooves in the skin. Wrinkles can be on the surface of the skin or can be quite deep.

What is going on in the body?

Skin loses its strength and elasticity, or ability to stretch, as a person ages. This makes the skin less able to smooth out, which is thought to be part of the cause of wrinkles and skin sagging seen in the elderly. Sun exposure also contributes to the development of wrinkles.

What are the causes and risks of the symptom?

A number of factors can cause wrinkles, including the following:

loss of elasticity with age

sun damage

repeated facial movements, such as frowning

natural effects of gravity, which cause sagging of the skin as a person ages

People at highest risk for wrinkles include:

fair-skinned people

people who spend a lot of time in the sun

people who have family members with a lot of wrinkles

http://www.healthopedia.com/wrinkles/

Water in Diet

People can live for weeks without food. Without water, people will die within days. The human body is 50% to 70% water.

Adults need at least two quarts, or eight cups, of water every day for good health. Children need four to eight cups depending on age and size. The easiest way to get water into the body is to drink it. Other fluids, and even some foods, have water. These can help meet daily water needs. Milk, fruit juice and even carbonated beverages are good sources of water. Drinks with caffeine do not help meet daily water needs. Caffeine is a diuretic and causes the body to lose water. Alcohol does not count toward meeting daily water goals.

One of the most important jobs of water is to maintain the body's fluid balance. This is a delicate balance of minerals. These minerals, called electrolytes, dissolve in water. Electrolytes include sodium, potassium and chloride. Electrolytes determine how much fluid stays in cells and how much remains outside cells. An imbalance is not healthy. Too much water inside cells is called "edema" or simply "fluid retention." Too much water outside cells is called "dehydration."

Many medical conditions and drugs affect fluid balance. The kidneys do most of the work of controlling fluid balance. People with kidney disease often have special needs in terms of the amount they must drink.

Source: http://www.healthopedia.com/water-in-diet/