An old TV commercial advised that if we want to perform our best, we better eat our Wheaties. These days, a whole lot of people are cutting back on their family’s wheat eating, but the reasons are not well understood, at best.
The culprit behind this wheat avoidance is gluten, a protein found in grains such as wheat, barley and rye. While generally nutritious for most of us, gluten can cause an inflammatory intestinal condition,
The old saying goes that we eat with our eyes first. And when it comes to catching our eyes, especially our kids’ eyes, few things work as well as color.
Perhaps this is why Americans today consume five times more synthetic food dye than they did in 1955. Artificial dye is to foods, beverages and cosmetics what Technicolor was to Oz, a burst of manufactured vibrancy that is hard to resist. Synthetic dyes in fact give products an edge: Their brilliant appeal has tremendous influence on our food and drink preferences – this goes especially for children.
Butylated hydroxytoluene, butylated hydroxyanisole, sodium nitrate and erythorbic acid. Who’s hungry? These preservatives and many others exist in the foods we purchase and feed our families every day.
If they sound synthetic, it is because they are – at least in comparison to natural preservatives such as sugars, salt, vinegar and citrus.
These hard-to-pronounce preservatives are created in laboratories and may contribute to health and behavioral problems ranging from hyperactivity to cancer,