Tag Archive for: food safety

Mystery Ingredients

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One of the oft-repeated comments by many nutritional experts goes something like this: “If you can’t say it, don’t eat it.” A further expansion of that is “If there are ingredients you don’t recognize on the nutrition label, don’t eat that food.”

The idea is that the longer the list of ingredients with more difficulty to pronounce the names, the more likely it’s highly processed and could be an ultra-processed food. I understand that concept, so let’s test it out. I’ll stick to the list of ingredients.

Guess the Mystery Food

The serving size is 3.3 ounces. Ingredients: Sugar (fructose, glucose), ascorbic acid, phylloquinone, homogalacturonans and rhamnogalacturonans, hemicellulose, betaine, cyanidin-3-galactoside

beta-cryptoxanthin, chlorogenic acid, coumaric acid, caffeic acid, phloridzin, and ash. (I didn’t include every ingredient.)

How many could you pronounce? How many did you recognize? Sugar, for sure. Probably ascorbic acid as a preservative, another name for vitamin C. But the rest?

What you’re looking at is the ingredients in an apple—if they actually put the ingredients on the label of apples. Those are the names of the fibers, prebiotics, and the phytonutrients found in just about every type of red apple. I think we should probably eat more of them whether we can pronounce the ingredients or not.

The Bottom Line

I’m not discounting the advice attributed to Michael Pollan about pronouncing ingredients, but oversimplification isn’t the answer either. They just become talking points for media gurus and wannabe influencers. Much of the time they get it wrong. Remember the ruckus about maltodextrin? They want to get noticed to get more clicks. The truth doesn’t always matter.

Their true challenge is to prove that any ingredient deemed as “Generally Regarded As Safe” is not—not with testimonials or research on animals, but with research that connects ingredients with disease. That would be helpful. Otherwise, it’s just tangential commentary that serves only the purpose of the person doing the talking.

What are you prepared to do today?

        Dr. Chet

When in Doubt…

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It may shock you to know that there are no U.S. Federal laws that mandate the use of dates on foods or supplements with a single exception: infant formula must carry dates. That makes sense—the nutrient content of formula is important for the growth and development of the baby. Other than that, as long as there’s no attempt to mislead the public in any way, manufacturers can put dates on label. The dates relate to the food quality of the food, not the food safety.

Commonly Used Phrases on Food

“Best if Used By/Before” date indicates when a product will be of best flavor or quality. It’s not a purchase date.

A “Sell By” date tells the store how long to display the product for sale for inventory management.

A “Use By” date is the last date recommended for the use of the product while at peak quality.

A “Freeze By” date indicates when a product should be frozen to maintain peak quality. It’s not a purchase date.

None of the phrases indicate the safety of the food.

Our Oldest Food

Because Paula and I went through the pantry a couple of years ago, I was sure there wasn’t anything with a “Use-By” date from 20 years ago like the last time we did it. But I did find some Marmite with a 2015 date on it. I did a little checking and while they put a date on it, Marmite could be good for 60 or 70 years. If you don’t know what Marmite is, it’s a product from the United Kingdom and is about the saltiest spread you can put on bread or crackers. It’s chock full of B vitamins especially B12. The salt prevents the growth of bacteria so it can stay on your shelf for years.

The Bottom Line

The dates put on foods and supplements are about quality, not safety. What affects quality? Temperature, humidity, and light are the major factors. If you store your boxed or canned foods and your dietary supplements in cool and dark conditions, the quality will be sustained for longer, sometimes, much longer, than the “Best if Used By” date. I’ve mentioned our six-year-old Marmite and will have no issue eating it again. I also have a supplement that I use only occasionally that has a date of 2009 on it, and I wouldn’t hesitate to use it.

The only thing time can do is to cause food to spoil or to lose quality. Determining if food is spoiled is easy because you notice the change in odor and whether it’s moldy or not. Quality may impact the flavor and quantity of nutrients because some are less stable than others, but the item would still be safe to use. But here’s one rule that won’t lead you astray: when in doubt, throw it out. If you’re not comfortable, don’t use it or eat it.

What are you prepared to do today?

        Dr. Chet

Reference: Food Product Dating. USDA. https://bit.ly/3twQxUt