WHEN YOU GROW YOUR FOOD—YOU KNOW YOUR FOOD
That’s why more people are growing their own food.
PROCESSED FOODS & THEIR INGREDIENTS—MYSTERY AFTER MYSTERY
You’ve probably seen a few lists of the “grossest” ingredients in processed foods. Maybe you’ve heard about carmine, a red dye created from crushed beetles, or cellulose, which is essentially very, very fine sawdust. Both are quite common in various processed and prepared foods. But these two ingredients, at least, are relatively recognizable and have been used extensively for a long time.
We’re less concerned about the ick factor than we are the simple fact that it can be difficult to know what you’re eating—and that can let more than an icky ingredient or two slip by you. For example, are you familiar with butylated hydroxytoluene? Probably not. But not only is this additive used in jet fuel, rubber, and embalming fluids, it’s also used in foods—as a preservative.
So what? Well, if you do a bit of research on this one very common ingredient, you’ll find that there’s a fair bit of controversy surrounding it. It can be “reasonably anticipated” to be a cancer-causing agent in human beings, according to the National Toxicology Program. Its MSDS (Material Safety Data Sheet) cites its potential to cause liver damage.
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