A US consumer group has provided a helpful web resource on food additives - as well as compiling its own list of the Top Ten worst foods
The US-based Center for Science in the Public Interest (CSPI) maintains an alert interest in the food we eat. Its newly refurbished website includes an entertaining (if alarming) section on the 10 Worst Foods (by which it means manufactured foods), ranging from 'Artery Crust', a brand of chicken pie that contains a day's worth of salt, saturated fat and calories, to 'Liquid salt', a tin of Campbell's chicken soup, and 'Triple Bypass', a ready meal combining lasagna, breaded chicken parmigiana and fettuccine alfredo, and packing two-days' worth of sodium. To be borne in mind on US holidays.
But useful to everyone is CSPI's appealingly named Chemical Cuisine webpage, which lists and describes dozens of food additives, classified according to whether they are safe, to be cut back on, or avoided altogether. It includes, among a myriad other interesting snippets, the information that the percentage of consumers sensitive to the mycoprotein-based meat substitute Quorn is probably as great as the percentage sensitive to soy, milk, peanuts, or other common food allergens.
Check the Chemical Cuisine list here, find there 10 Worst Foods here, and read more about Sustain's work on healthy diets here.
Published Thursday 28 July 2016
Sustain: Sustain The alliance for better food and farming advocates food and agriculture policies and practices that enhance the health and welfare of people and animals, improve the working and living environment, enrich society and culture and promote equity.
