Chemical Cuisine: A Guide to Food Additives (PDF; 3.2 MB)
Source: Center for Science in the Public Interest
From press release:

Would you like some butylated hydroxytoluene with that?

If a waiter offered you some BHT in a restaurant, you’d probably decline. Yet that chemical is one of scores of hard-to-pronounce additives that routinely show up in the fine print on packaged foods’ ingredients lists. Is BHT safe? For the record, food manufacturers use it to keep oils from going rancid, but animal studies differ on whether in promotes or prevents cancer. The Center for Science in the Public Interest, publisher of Nutrition Action Healthletter, says it warrants caution. Nutrition Action’s revised “Chemical Cuisine,” its classic guide to food additives, is the cover story in the May issue.

This entry was posted on Monday, May 5th, 2008 at 8:55 pm and is filed under Food and agriculture, Health and healthcare, Safety. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.