by Catherine Haug, September 6, 2012
OK, I’ll admit it, many processed foods taste better than homemade, and they are certainly quicker and less work to prepare. What makes them taste so scrumptious? Does this have a down side?
The Sept 2 segment of 60-Minutes, an updated repeat of one that first aired on Nov 27, 2011, looks more closely at the widespread use of flavors and flavor enhancers in processed foods. If you missed it, you can catch a video of the segment: Tweaking Tastes & Creating Cravings, or read the text: The Flavorists, Tweaking Tastes and Creating Cravings)?
It addresses both synthetic and “natural” flavor enhancers. But don’t be fooled by “natural” flavor enhancers: these may come from a natural source, but not necessarily the one implied by the name of the flavor. “For example, strawberry and vanilla flavor can come from the gland in a beaver’s backside.” (1)
These flavor enhancers do indeed boost the flavor naturally present in a food, and also add flavor that may not be naturally present in the food (for example, chicken flavor when there is no chicken or chicken broth in the food). But these flavors are so intense, so enticing, that they induce you to crave more. And we do not yet know what health issues they may cause or effect negatively.
Where these flavor enhancers are not found
Flavors and flavor enhancers are not present in single-ingredient foods. so if you cook entirely from scratch using ONLY:
- fresh or home-cured meats and local dairy,
- fresh or home-fermented fruits and vegetables,
- whole rice,
- freshly ground grains,
- whole or freshly-ground nuts or seeds,
- fresh or dried legumes,
- fresh or dried herbs & spices,
you won’t encounter these flavor enhancers. At least, not yet – just give GMO researchers some time to develop it.
Where these flavor enhancers are found
But if you prepare your meals using any processed products, chances are very high that you are consuming these flavor enhancers. This includes:
- commercial soups or broths (including bouillon cubes),
- sauce mixes
- cake mixes
- canned fruits & veggies,
- canned/bottled pasta sauces
- frozen meals and side dishes,
- commercial baked products,
- boxed cereals and other boxed or packaged food products,
- commercial cookies, crackers and breads,
- bottled or canned beverages,
- frozen juice concentrates,
- ice cream, frozen yogurt, etc. (not homemade)
Even “made with Organic” prepared foods can contain these flavors and flavor enhancers (listed as “natural”) as long as they comprise less than 15% of the ingredients by weight – and that’s very easy to do because very small amounts produce the desired results.
References:
- 60-Minutes (text): The Flavorists, Tweaking Tastes and Creating Cravings)
- 60-minutes (video): Tweaking Tastes & Creating Cravings