What has gotten into our children?
The likes of Jamie Oliver and other celebrity chefs have pointed out how important it is for our children to have a healthy, balanced diet. Those tricky E numbers can often sneak into our food, but which ones to avoid?
In 2008, a study of 750,000 people conducted by the University of Southampton looked at the connection between the preservative sodium benzoate (E211), other artificial additives, and hyperactivity in primary school children. He found that children became distracted and failed a computer attention test after consuming certain “critical” E numbers. The researchers estimated that 30 percent of attention deficit hyperactivity disorder (ADHD) cases would be prevented if companies phased out dyes used in the $13 billion-a-year global food additive industry.
The decision meant that the country’s largest confectioneries and supermarkets had to reformulate hundreds of products, including ice cream, candy and soft drinks. It also lifted the lid on this hidden area of chemicals in the food chain. Organic baby food manufacturer Organix has called on the government to remove additives from baby food. They identified the most common artificial additives that appeared in products intended for children.
get out and stay out
Additives that were removed included:
Colors: Tartrazine*, Quinoline Yellow E104, Brilliant Blue E133, Sunset Yellow E110, Carmoisine E122, Ponceau 4R E124, Indigo Carmine E132.
Artificial sweeteners: Aspartame E951**, Saccharin E954, Acesulfame K E950.
Flavor Enhancer: Monosodium Glutamate E621.
Preservatives: Sodium Benzoate E211, Sulfur Dioxide E220.
* Tartrazine is a synthetic yellow food coloring found in products including pumpkin, cordial, carbonated beverages, cake mixes, custard powders, soups, sauces, ice cream, ice lollies, candy, chewing gum, marzipan, jam, jelly, jam, mustard, yogurt.
** Aspartame is a sugar substitute. It is commonly used in sugar-free and low-calorie drinks.
The Hyperactive Children’s Support Group stated that 21 of 24 parents stated that aspartame had an adverse effect on their children. It seems the worst offenders have been removed from the food chain, but manufacturers are under intense pressure to remove other, less harmful chemicals.
Caution: E numbers are treated
Many E numbers, however, still lurk on supermarket shelves. The ingredient list may not lie, but buyers do require some knowledge to interpret it.
You’d think ice cream toppings would start with milk and cream, followed by sugar and egg yolk. So when the list of contents for a major and very famous ice cream brand starts with skim milk, water, and milkfat at the top of the list, it’s a concern. When you’re done with hydrogenated shortening, vegetable oil, E421, E442, E341, E500, E501, E407, E410, E412, wheat, salt, peanut and almond flours, the savvy shopper should be concerned. The other international brands are not much better.
How do you make more informed purchasing decisions? First of all, not all E numbers are bad for you; natural ingredients such as beet juice (E162), sandalwood (E166), carob gum or carob (E410) and carrageenan or red algae (E407) have their own E numbers. But what about the others?
Let’s take a look: E171 Titanium dioxide (to make ice cream look whiter). E172 Iron oxides and hydroxides. E341 Calcium phosphate (mineral salt). E412 Guar gum extracted from the guar seed. E421 Mannitol (sweetener for diabetics or used as a cutting agent for heroin or other illicit drugs). E442 Ammonium phosphatides to prevent separation (manufactured synthetically or from a mixture of glycerol (E422) and partially hardened rapeseed oil). E471 Monoglycerides and diglycerides of fatty acids (as above, derived from glycerin E422). E476 Polyglycerol polyricinoleate, liquid extracted from castor beans and used since 2006 as a cheaper ingredient in the manufacture of chocolate instead of using cocoa butter. E500 Sodium carbonate or washing soda/soda ash most often used as a water softener. E501 Potassium carbonate or white salt, more used to make soap or glass.
recession proof luxury
Where does one go to avoid the additives from hell? The local artisan producer is not far from your backyard and most likely resides on a farm. Strawberries suitable in ice cream? No concentrates? One year of shelf life? Delightful taste? You can imagine the man from Unilever or Pillsbury with a look of terror on his face. Not surprisingly, the super premium ice cream sector is growing, while the main staple market, bulk, is gradually shrinking.
Ice cream is a comfort food and luxury that is always affordable, even in a recession. Artisanal ice cream is hands down the best flavor money can buy. Until you’ve tried it, you’ll never understand why so many people are desperate to get their hands on it. The proof is always in the eating and your kids will really appreciate it; it’s about bringing goodness to your kids and not a cocktail of artificial additives.
Jamie Oliver is right, and most of us certainly wouldn’t disagree with the tactics he employs to get our kids to eat better. The warning is loud and clear: if he wants to prevent his child from throwing tantrums or driving him crazy, he simply takes one look at what’s in his food and realizes that he only gets what he puts in.