Titanium in chewing gum, antifreeze in salad dressing and jet fuel in cereal: are they really THAT bad for you? Food researcher Dr Stuart Farrimond says certain additives can be good Avoiding ready-made and processed foods is the best way to eat healthily Steer clear of chewing too much gum as it may not be entirely harmless There are lots of scary stories about the unusual ingredients added to foods to preserve them. From sand in sugar to flavour enhancers in chicken breasts and even jet fuel in cereal, there seems to be a whole host of unsavoury additives lurking in our food. However these ingredients are not always obvious from the additives, preservatives and extracts listed on the back of the packaging - couched in scientific terms too difficult to understand. But according to science communicator and food researcher Dr Stuart Farrimond, some of these additions are not all that bad. He told: 'The truth is rarely as scary as the headline. 'At the end o...
What's lurking in YOUR salad? Experts warn prewashed spinach still contains 90% of its bacteria and can cause food poisoning
Health experts have warned against eating pre-washed spinach. They say commercial washing techniques fails to remove 90% of the bacteria. Small peaks and valleys in baby spinach leaves could be a key reason why there have been numerous bacterial outbreaks involving leafy green vegetables, they say. Greens are washed by commercial processes before they head to the grocery store. But these methods, which can include water and bleach rinses or irradiation, are not completely effective, says Nichola Kinsinger of the University of California. She says scientists have estimated that 99 percent of food-borne illnesses from leafy greens can be traced back to disinfection issues. 'In a sense the leaf is protecting the bacteria and allowing it to spread,' said Nichola Kinsinger, a post-doctoral researcher working with Sharon Walker, a professor of chemical and environmental engineering. 'It was surprising to discover how the leaf surface formed micro-environments t...