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From: mls@ittvax.ATC.ITT.UUCP (Michael Schneider)
Newsgroups: net.cooks
Subject: Re: nasty food ingredients
Message-ID: <490@ittvax.ATC.ITT.UUCP>
Date: Thu, 10-Oct-85 08:28:53 EDT
Article-I.D.: ittvax.490
Posted: Thu Oct 10 08:28:53 1985
Date-Received: Sun, 13-Oct-85 04:09:10 EDT
References: <279@weitek.UUCP> <24@calma.uucp> <159@aplvax.UUCP> <887@burl.UUCP> <2074@amdahl.UUCP>
Organization: ITT-ATC, Shelton Ct.
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Yes, it is possible to do away with all those chemicals, but...  First many
chemicals have been used to provide colour when the food was preserved for many
years (read over 1000).  For example saltpeter has been used in meat for many
years in corning it.  Second, many of the chemicals that are seen in foods
occur naturally, all that is different is that they are noted as being added to
the food.  For example MSG is found in mushrooms.  Third, even if the chemical
is made from "non-organic" (rememmber from a chemical viewpoint all these
chemicals are organic) sources, the body doesn't know the difference.

m. schneider