Chemical Cuisine

[Tina]

This is from the Center for Science in the Public Interest, a watchdog group for food, nutrition, health, and food safety.

www.cspinet.org/reports/chemcuisine.htm

I know many are concerned about additives and artificial ingredients. This site summarizes some of the latest research. It hasn't been updated to reflect current thinking on hydrogenated vegetable oil, but I'm sure it will be soon. There are a number of articles on the dangers of trans fats.

[pookie]

interesting what it says about sucralose (Splenda). They put it in the SAFE catagory:

"Approved in the United States in 1998, sucralose — marketed as Splenda — is used in soft drinks, baked goods, ice cream, sweetener packets, and other products. It previously had been used in Canada, Europe, and elsewhere. Sucralose is safer than saccharin, acesulfame-K, and cyclamate. The manufacturer, McNeil Nutritionals, advertises Splenda as being "made from sugar, so it tastes like sugar." That statement may be literally true, but is misleading. In fact, the sweetener is a synthetic chemical that is made by chemically reacting sugar (sucrose) with chlorine. However, just because it is synthetic does not mean it is unsafe."

[cyclegoddess]

Interesting site, thank you. Yet another reason to strive to eat more whole foods and less that is processed.