How to Be a Conscious Eater

49

SAFE VS. SCARY

INGREDIENTS

T

he swell of interest in clean labels stems from good inten-

tions—the pursuit of real food. Guidance to seek out foods

whose back panels don’t read like chemistry textbooks

has been about urging Americans to eat more wholesome whole

foods. Amen to that! But as convenience wins time and again

in our food culture, what has actually come about is a recipro-

cal tidal wave of “clean-label” packaged foods. They tout their

short lists of short-lettered ingredients. It’s great that so many

of us are giving a closer eye to labels and questioning whether

we really want to be putting Red 40 or sucralose in our bodies.

But there’s a risk in letting that skepticism spill into blanket

avoidance of ingredients that are unfamiliar sounding. Ditto

for blanket acceptance of ingredients that are nice sounding.

Here are five examples of ingredients that sound scary but

are actually safe, and five that sound safe but are actually scary.

SOUND SCARY, ACTUALLY SAFE

1 Ascorbic acid. Also known as vitamin C, it helps preserve

food’s color and flavor.

2 Citric acid. Found in citrus fruits and berries, it’s used to add

tart flavor.

3 Modified food starch. Most commonly made from corn,

wheat, potato, or tapioca, these starches have been altered

to attain properties desirable in processed foods, such

as longer shelf life and stabilization. Usually used as a

Stuff that Comes from Factories 203

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