Page 11 - Spring2013

Letters

People with celiac disease need to With any processed food, the message EPSTEIN-BARR
be especially careful. The Institute of is take care and always remember: Fresh When I was twenty-five, I was
Food Technology in its December 2012 is best! diagnosed with Epstein-Barr (chronic
journal states, "It has been difficult for Betty Wedman-St. Louis PhD, RD mononucleosis) and spent two years
consumers to find gluten-free alterna- St. Petersburg, Florida in bed, sleeping sixteen hours per day.
tives that taste good and have desirable I could not function or work, much
texture properties. Consequently, manu- Below, Betty has provided us with a list less socialize, due to extreme exhaus-
facturers are looking for different ingre- of phosphorus sources in processed tion. Conventional doctors said I had a
dient solutions that will address these foods. chronic condition that would come and
problems." Phosphate additives have go for the rest of my life. During that
provided that solution without consumer HOMEOPATHY FOR time, I removed gluten, dairy, yeast,
awareness of the health implications. and caffeine from my diet, and tried

SOURCES OF PHOSPHORUS IN PROCESSED FOODS

BAKED GOODS: Cake mixes, donuts, refrigerated dough, pyrophosphates for leavening and dough "improver."

BEVERAGES: Phosphoric acid in colas for acidulant, pyrophosphate in chocolate milk to suspend cocoa, pyrophosphate in
buttermilk for protein dispersion, tricalcium phosphate in orange juice for fortification, tetrasodium phosphate in strawberry
flavor milk to bind iron to pink color.

CEREALS: Phosphate in dry cereals to aid flow through extruder and fortification.

CHEESE: Phosphoric acid in cottage cheese to set acidification, phosphate in dips, sauces, cheese slices and baked chips
for emulsifying action and surface agent.

IMITATION DAIRY PRODUCTS: Phosphate as buffer for smooth mixing into coffee and as anticaking agent for dry powders.

EGG PRODUCTS: Phosphate for stability and color/foam improvement.

ICE CREAM: Pyrophosphate to prevent gritty texture.

MEAT PRODUCTS: Tripolyphosphate for injections into ham, corned beef, sausage, franks, bologna, roast beef for moisture
and color development.

NUTRITION BARS & MEAL REPLACEMENT DRINKS: Phosphates for fortification and microbiological stability.

POTATOES: Phosphate in baked potato chips to create bubbles on surface, and pyrophosphate in French fries, hash browns,
potato flakes to inhibit iron induced blackening.

POULTRY: Tripolyphosphate for moisture and removal of Salmonella and Campylobacter bacterial pathogens.

PUDDINGS & CHEESECAKES: Phosphate to develop thickened texture.

SEAFOOD: Tripolyphosphate in shrimp for mechanical peeling, pyrophosphate in canned tuna and crab to stabilize color
and crystals, surimi ("crab/sea sticks") triphosphate and pyrophosphate as cryoprotectant to protein.
Wise Traditions SPRING 2013 SPRING 2013 Wise Traditions 11