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The foods that lurk on grocery shelves have ingredient lists that often defy pronunciation. Those few words that can be pronounced are sometimes far too horrible to contemplate. I thought I’d peel back the greasy cellophane and get the skinny on what makes these processed “foods” tick. If you’re prone to abandoning food items when you learn their dark secrets, I suggest you stop reading now.
Here are but a few, in no particular order:
Mechanically Separated Chicken:
A primary ingredient in Slim Jims and many other food-flavored solids, the name conjures images of plucked chicken carcasses being tossed into a giant machine that rips the flesh from its bones, and grinds the remains into mush. And coincidentally, that’s EXACTLY what it is. It comes out the other end as a gooey paste. No doubt it will be the same consistency when the hospital’s stomach pump mechanically separates the chicken from me.
Partially Hydrogenated Vegetable/Soybean/Cottonseed Oil:
Refers to oils that have had hydrogen added, in the presence of small amounts of catalyst metals such as nickel, palladium, platinum or cobalt. This causes the oil harden to a desired level, but it creates trans fatty acids, which are very unfriendly to the heart. Found in Crisco, Oreos, and many other tasty, death-hastening foods.
Brominated Vegetable Oil (BVO):
Vegetable oil mixed with bromine. According to webelements.com, bromine is “a heavy, volatile, mobile, dangerous reddish-brown liquid. The red vapour has a strong unpleasant odour and the vapour irritates the eyes and throat. […] When spilled on the skin it produces painful sores. It is a serious health hazard, and maximum safety precautions should be taken when handling it.” It is used in to allow artificial citrus flavoring to mix with oil, often in citrus-flavored sodas such as Mountain Dew.
Trace amounts of BVO are stored permanently in body fat when it is consumed. BVO is one of only four food additives the FDA considers “interim,” and it must be periodically re-approved for safety.
Xanthan Gum:
Named for the Xanthomonas campestris bacteria that create it, it is the powdery byproduct of the fermentation of glucose or sucrose. Used to add texture to foods like salad dressing, pudding, etc. Also can be used in place of gluten for baking. Extra credit for the cool X-pronounced-like-a-Z factor.
Carnauba Wax:
A wax derived from the leaves of a plant native to northeastern Brazil, the Carnauba Palm. It is used to make things shiny, such as M&Ms, Skittles, and Buicks.
Gum Arabic (aka Gum Acacia):
This substance, derived from tree scabs, is used as a food “stabilizer,” meaning that it gives a food a certain consistency. It is produced by the the acacia tree to seal up any damage which occurs to its bark. It is used in foods that are gummy, such as soft drink syrups, marshmallows, and gumdrops.
Monosodium Glutamate (MSG):
MSG is a highly effective flavor enhancer that is considered by many to be, well, kind of a jerk. It is created by fermenting starch, sugar beets, sugar cane, or molasses. Its presence in food makes other flavors stand out more, but eating food that contains MSG causes many people to experience headaches, flushing, sweating, and a sensation of pressure in the mouth or face. Rare reports have indicated swelling of the throat, chest pain, heart palpitations, and shortness of breath.
Repeated studies have shown that pure MSG does not cause any of these symptoms, and the current suspicion is that the symptoms are caused by trace amounts of a mold that grows in the vats which produce MSG. Time will tell whether MSG is a misunderstood friend, or a sneaky, flavor-enhancing foe.
MSG is common in Chinese food, frozen dinners, and snack foods.
Sodium Pyrophosphate:
A slightly toxic compound used as a thickener/emulsifier for things like chicken nuggets, marshmallows, and soy-based pseudomeat. Also used in toothpaste and clothing detergents to prevent calcium and magnesium buildup.
Trisodium Phosphate (aka Sodium Phosphate):
An ionic salt used as a thickener/emulsifier for foods, as well as common uses as a degreaser, detergent, and laxative.
Sorbitol:
A low-calorie sugar alcohol used as a sugar substitute in sugar-free cake mixes, cookies, candies, etc. Known to cause abdominal pain and severe diarrhea if too much is ingested. But at least you’re not fat.
Mannitol:
A sugar alcohol like Sorbitol, but used in breath mints because it causes a “cool” feeling. Also a primary ingredient in many childrens’ laxatives.
Sodium Benzoate:
A salt that is used as a preservative because of its ability to kill yeasts, bacteria and fungi. The FDA restricts it to one tenth of a percent in foods, since it is poisonous in larger quantities. Can provoke asthma, gastrointestinal symptoms, and behavior problems in children. Often found in salad dressings, carbonated drinks, jams, and fruit juices.
High Fructose Corn Syrup:
Corn syrup which has had much of its natural glucose sugar converted to fructose sugar. It’s the primary sweetener for mass-produced foods in the US, particularly soft drinks. It’s often cited as the leading cause of obesity in the US, and is linked to diabetes.
Gelatin:
Used in making Jell-o, jams, and things of that nature, gelatin is created by boiling the bones, skins, and hides of cows and pigs. This releases collagen, which is boiled, filtered, and ground in to powder. Doesn’t that make you want to run out and grab a big old bowl of raspberry-flavored jiggly-hides-and-bones?
Cochineal (aka Carmine or Carminic Acid):
A deep red food coloring used for fruit juices, gelatins, and candies. It is derived from ground-up Dactylopius coccus beetles.
Partially De-Fatted Cooked Pork/Beef Fatty Tissue:
Partially defatted beef or pork is derived from “trimmings” that have at least 12% visible lean, and generally have a protein content between 17% and 20% once some of the fat and tendons are cut out. Nightmare meat.
Sodium nitrite:
A color fixative and preservative in meats and fish, it effectively prevents the growth of botulism. Four grams are lethal to a human, yet it also can be used as an antidote for cyanide poisoning. It is used as a preservative in numerous meat products, such as cold cuts and sausage. Also, one of only six ingredients in The World’s Most Horrifying Food: Armour brand Pork Brains in Milk Gravy (it exists, and somebody eats it. It also contains 1170% of the recommended daily allowance of cholesterol).
I could go on and on, but I’m not going to. I’ve turned over enough rocks for one night. I feel like I’ve lost a small part of myself in all of this food research: the lunch part.
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Truly revolting, Alan, but well-researched. However, you might be being a little unfair to bromine. After all, elemental chlorine (in the same chemical period as bromine) is a corrosive, poisonous gas used as an anti-personnel weapon in WWI. But combined with sodium (explodes on contact with water– you had better believe I have first-hand experince with this one!) it forms harmless table salt. All right, quit with the blood pressure remarks. Anyway, the point is that pure elements have very different properties from the compounds they form.
It’s also true what toxicologists say: It’s all in the dosage. Many flavorants, even ones naturally found in food, are poisonous in concentrated amounts. Take for example my favorite, methyl salicylate. This is a staple in root beer, Wint-O-Green Lifesavers, and Ben-Gay. The Merck Index mentions the compound is “unusually toxic”. Just remember that ten quarts of water in one sitting will kill you, too.
ByTheWay:
-It’s worth a trip to the library just to browse the Merck Index. Seriously, it even takes up the issue of asparagus making one’s urine smell.
-Many flavorings and odorants used in foods and perfumes have revolting stenches when concentrated.
-To understand why Oriental folks like MSG so much, look up the term “umami”.
-Many drugs are treated with a strong acid to make them water soluble. This is why they often end in “HCl” or “HBr”.
-Xanthan gum is most likely derived from the “slime coat” the bacteria use to stick to things and fend off the environment.
-Sodium nitrite most likely forms a powerful carcinogen upon contact with stomach acid.
Thus endeth mine epistle,
Bryan L.
P.S.– The runner up for Most Revolting Food is Libby’s Potted Meat Food Product. Yes, that’s really the name.
Bryan Lowder said: “P.S.– The runner up for Most Revolting Food is Libby’s Potted Meat Food Product. Yes, that’s really the name.”
Nasty. Followed closely by other raging-bile foods, such as Pickled Pork Rinds and Cuitlacoche (aka Corn Smut). Somebody must be eating this stuff, or they’d stop making it.
I have seen several sites which relate to the topic of potted meats, but I have come across one that is most comprehensive which also has pictures of each “potted” product.
It does make one wonder who eats this stuff. It is reminiscent of a dog food factory really, and probably with very little difference. It also reminds me of a few stores in various areas in the States that carry nothing but generic brands with very plain labels and everything costs 30 cents. There have been times in my life when I have been very hungry, even experimental, but I have never gotten cravings for chopped chicken livers, beef tongues, canned elk meat, or other potted meats floating in gelatin.
http://www.pottedmeatmuseum.com/meatpics/
Alan, I loved this! And Bryan, thanks for the addition.
I have an LJ post titled Mechanically Separated Chicken as I recently read the ingredients of a Slim Jim. After my initial shock, I investigated further to find out exactly what MSM was. That’s when I found Damn Interesting.
As gross as some of these things were, I don’t think it’ll stop me from snappin’ into a Slim Jim or chowing down on some Oreos.
Wonderful! But great article, I’ve always wondered what the big words on food labels mean, at least now I understand a few of them!
Excellent article! I’ll never look at Jello the same way.
what is there left to eat?
I was suprised to learn that SPAM (the food) is actually MORE appetizing in it’s raw ingredients, as it is basically just liquified ham. Why they turn good ham it into something with the consistency of meat snot is beyond me, but helps explain why it costs so much.
However, SPAM imitations are all suitably horrifying (and cheaper). I have a can of “VALU-TIME luncheon loaf”, and I really do not want to ever eat it. Amrour’s “potted meat product” is even worse. They’re supposed to look and taste like SPAM, but knowing what goes into them.. tkaes them beyond “something I don’t want to eat” and into “Something I want my enemies to eat lots of”.
Vienna sausages are a nightmare too, when you read the ingredients. Not that what’s inside the can is very attractive either.
IIRC, a brand of chroizo loaf won some kind of award for the most foul ingredients in a processed food product.
Shad Larsen said: “There have been times in my life when I have been very hungry, even experimental, but I have never gotten cravings for chopped chicken livers, beef tongues, canned elk meat, or other potted meats floating in gelatin.”
I can vouch for chopped chicken livers aka ‘patê’ (I think that’s the right accent mark) being very tasty as a spread on bread. Cow tongue in a tasty tomato-ey sauce is one of my favourite dishes. “Other potted meats floating in gelatin” sounds unappealing however.
I guess eating a few bugs and some twigs doesn’t sound so unappealying now. I’d rather snarf down a whole plate of fried cockroachs then ever eat Orio cookies again. I used to be addicted to those double stuff heroin snacks..then I found out the “stuff” was crisco or some form of it and I..becane rather unaddictive. However I am a huge fan of cornsyrup as it makes up 73% of my diet. And I base that on absolutly nothing.
I stumbled on this onewith the ‘Random Article’ function. I’m an American living in China. I thought MSG was much more dangerous than it actually is. Now I feel much better because that stuff is practically a staple here.
I’m not phased about knowing what kinds of kibbles and bits are in my food. Just as it tastes decent long as it won’t speed the process of heart disease, I don’t care what I’m eating. Speaking of kibbles and bits, people here have asked me if I’ve ever eaten dog, and I’d be more than happy to try it.
Bryan Lowder said: “P.S.– The runner up for Most Revolting Food is Libby’s Potted Meat Food Product. Yes, that’s really the name.”
Brian, having grown up on Armore potted meat and lettuce sandwiches, I love the stuff.
But will conceed that Libbys is nasty compared to the Armore brand. Just don’t read the label, label, label. LOL
;)
Yummy.
Hummm — interesting food for thought Alan. Here is another fine ingredient for food, Agar, which is a seaweed harvested in Morocco and Japan. It is used in the Idaho signature candy bar call the Idaho Spud. Comprised of coconut (to represent the eyes on the potato), maple, vanilla, & cocoa it has been manufactured since around 1901 in Boise Idaho. Selling around three million bars a year that are still produced on turn of the century (20th century) machinery by the Idaho Candy Co.
The candy bar is unique in taste. At first glace some compare it to dog poop rolled in coconut due to the grayish color of the confection. Generally first tasters are split into two camps, those that love it and those comparing it to sidewalk scrapings. Seems to be no middle ground on this one.
Personally I enjoy the taste and strange texture.
The spud bar in all its retro graphic design can be viewed here http://www.idahospud.com/
When I was about 15, I walked in the kitchen where my mother was eating what looked like small slices of ham. I ate one and thought it was REALLY good. When she told me it was tongue, I almost vomitted. Even though I remember how good it was, the thought of what I was eating made me so sick, to this day I still can’t stand even the sight of tongue.
JoJo said: “When I was about 15, I walked in the kitchen where my mother was eating what looked like small slices of ham. I ate one and thought it was REALLY good. When she told me it was tongue, I almost vomitted. Even though I remember how good it was, the thought of what I was eating made me so sick, to this day I still can’t stand even the sight of tongue.”
*sticks out tongue*
I can understand your negative reactions to some of these things, but I don’t see the big deal about some. Such as:
1. Deboned chicken. So the chicken comes out as a paste? It’s still just chicken.
2. Xanthan gum. So it’s produced by bacteria? So are so many other things such as pennicillin, cheese, yogurt, sour cream, and so many other foods. And blue cheese gets its blue streaks from mildew! They don’t use gross bacteria or pathogens, they use healthy bacteria. What do you think probiotics are? They are bacteria that promote GOOD health!
3. Carnauba wax and gum arabic. So they come from trees? I didn’t see anything gross or harmful there!
4. Geletin. I’ve known about that one since the 70s. But to me it’s no worse than any other part of an animal such as the muscles we eat every day.
I’m also surprised that you didn’t mention that bread contains embalming fluid or that carrageenan — used as an imulsifier and a thickener — is a seaweed grown off the coast of Japan. I have no problem with that since I am quite used to eating seaweed (dulse) anyway. But I am surprised by the number of people who get grossed out by the idea.
Anyway, you are still right “on the money” about so much of this and I do thank you for your research. It is good to know alot of it and I am better equipped to stay away from harmful foods. Did you know that Trisodium Phosphate (TSP) is not only an ingredient in Cheerios (which so many people tout as healthy!) but it is what was recommended to my husband and I for cleaning crayon off of our walls and it worked. But it is so corrosive that we were told not to touch it without gloves on! Yet they think it’s safe to put into our stomachs? Reminds me of how Coca Cola cleans rust off of nails yet we drink it!
We use TSP for cleaning the pee yellow nicotine stained walls of our apartments after a smoker moves out. One wipe and the difference is truly amazing. Three or four wipes and you have a chance of removing the paint. Works well to prep the walls for a new coat of paint.
Not sure if it is true or not, but I was told energy drinks like “Monster” have bull piss in them. I don’t drink them so I couldn’t tell you the ingredient.
This is like a list of “fear factor” qualifiers.
Hey Alan, I think it’s time to turn over a few more rocks and it has been a night or two. So as for me, I await for more gross and disgusting things we put in our bodies.
OH. MY. LORD. THAT IS DISGUSTING.
That’s gross.
Enter your reply text here. OK
You guys are forgetting the bottom line.
1) the rest of the world eats different food than us. (India – eating a cow is discusting)
2) all those ingredients are in homemade food in a different form. The grocery labels in the F.D.A. standard are written by nerds. It’s not plain language rather PhD. biology. (ever made home made bread and added yeast?)
example: millions /? billions eat animal brains. American culture says that’s gross. To me it sounds nasty, but then I love Jewish gafilta fish!
////////////////////////Merciless #20 June 4th, 2007 1:08 pm
Not sure if it is true or not, but I was told energy drinks like “Monster” have bull piss in them. I don’t drink them so I couldn’t tell you the ingredient. /////////////////////
NO, rumer.
Regarding MSG. Most forms of protein contains glutamic acid, and it can be coaxed into free glutamic acid from various sources. MSG = No MSG Added = yeast extract = autolyzed yeast = hydrolyzed corn gluten = hydrolyzed yeast protein = glutamic acid
http://www.truthinlabeling.org/hiddensources.html
if you’ve lost your apetite for lunch, my friend carlos and i think you should eat breakfast instead. so we’ve thought about it, and sodium nitrate if we eat enough, will give us an antidote for cyanide poisoning.. so if i ever get cyanide poisoning ill make sure we eat alot of slim jims, but then i would get sodium nitrate poisoning if i injest 4 grams of it so then all the sorbital and mannitol would act as a “laxative” and make us “shit it all out”, so we’d be better again. so eat up, because no matter whats in these, i think mechanically seperated chicken is damn good. have a nice breafast.
good ole pork brains… mmmm
I guess there’s a difference between foods (and food ingredients) that are perceived as “a bit icky” but are actually quite harmless; and those that are actually potentially nasty (and even those are often not harmful unless consumed in large quantities – there’s been a lot of controversey over aspartame, but so far as I can tell, all the studies that have been done with rats, required vast volumes to be consumed before any ill effects were noticed – of course the conspiracy theorists would say that the corporations simply hide the real results…).
In the first category, i have eaten (and enjoyed) a few foods that would seem rather gross to some: Heart, liver, tongue, kidney… have also eaten a huhu grub (the larvae of a wood-boring beetle native to New Zealand, basically a big maggot the size of your middle finger) in one of my entomology labs (the lecturer brought some in along with a frypan and some butter… tasted kind of peanutty…).
hey, i found this website by reading the ingredients on my Kroger(R) Vienna (pronounced vi-een-ey in Georgia) and I will have you know that I was born and raised in Colorado, and I would kill for an elk tongue sandwich right now… (Ya boil them with onion, cellery, salt and pepper for about 2-3 hours then you pull the skin off with a pair of pliers, slice and it eats just like roast! ps… if ya don’t like tongue because of where it comes from, I ask you, “do you like eggs”? :)
I feel it’s a little unfair to clump mechanically separated chicken in with the rest of these. It is, very simply, that part of the chicken meat that is difficult to get off the bone using normal means such as knives and teeth. The only difference between it and a piece of meat you might cut off a chicken breast with your knife is the fact that it’s been run through a grinder. The texture may be less than appetizing (though honestly it’s about the same as ground beef), but nutritionally speaking it’s just as good as the rest of the meat from the chicken. Compare that to the rest of the stuff on this list. Or, as the first comment points out, methyl salicylate (aka wintergreen), which is a hideously toxic substance. If you were to get a 1 ounce bottle of pure wintergreen candy flavoring and drink it straight you would most likely die a very painful death as a result.