What do Allura Red, acrylamide, and atrazine have in common? (Aside from alliteration, of course). These three compounds are among the most prevalent within their class of chemicals and have gone under the consumer radar for years. Allura Red is the most popular red food dye; acrylamide can be found in the most popular carbohydrate-rich […]
Endocrine disruptors are chemicals that interfere with the hormones in our bodies. These chemicals are capable of increasing and decreasing hormone production, mimicking hormones, changing hormones from one type into another, and interfering with hormone signaling (Crisp, 1998). Through these various mechanisms, endocrine disruptors have been linked to adverse developmental, reproductive, neurological, and immune effects […]
In 2016, global per capita fish consumption hit 20kg for the first time. In 2019, the trend had not stopped and consumption reached 20.9kg, setting a new record.
The food industry has a long history with food dyes, both synthetic and nature-derived. They are widely used because humans eat with their eyes. It’s important, however, to question and evaluate the safety of these synthetic food dyes. There are examples of food dyes widely used for years, then banned due to negative health effects, […]
The food industry has a long history with food dyes, both synthetic and nature-derived. They are widely used because humans eat with their eyes. It’s important, however, to question and evaluate the safety of these synthetic food dyes. There are examples of food dyes widely used for years, then banned due to negative health effects, […]
Fungicides are any chemical compounds, naturally occurring or synthesized, or biological organisms that are used to kill or prevent or inhibit the growth of fungi and fungal spores. Fungi include yeast, molds, and mushroom. These organisms can damage crops, infect livestock, and produce toxic compounds. Because of this risk to agriculture, a great number of […]
Trans fat. By this time, surely a pair of words that brings up thoughts of ill health, negative effects, and disease. Research within the past decades has brought to light the risks associated with intake of trans fats, to the point where labelling has become mandatory and many institutions have called for outright bans of […]
Trans fats (i.e. hydrogenated vegetable oil) are often artificially produced and can be found in ice cream, shelf-stable pastries, fried foods, cheese and milk. Problematically, those with diets high in consumption of trans fats show decreased cardiovascular health and increased inflammation, obesity, and insulin sensitivity – making it important to avoid consumption of this additive. […]
Artificial sweeteners are ubiquitous and include aspartame, stevia, sucralose, and acesulfame potassium all of which are 200 to 600 times sweeter than traditional sugar. While often considered useful in reducing sugar cravings, hesitate to consume artificial sweeteners as they have been shown to influence and increase appetite – particularly in children. As these additives do […]
Allergies to wheat (gluten), mustard and sulfites, are less common than the last 7 allergies we described (Part 1, Part 2), though wheat is still one of the top 8 allergens that affect 90% of allergic individuals worldwide. Regardless of being less prevalent, these allergens are still ubiquitous in many of the foods we eat […]