Eight horrible chemicals that are in our food. Really! From Derek Lowe over at In the Pipeline:
Eight Toxic Foods: A Little Chemical Education
Many people who read this blog are chemists. Those who aren't often come from other branch of the sciences, and if they don't, it's safe to say that they're at least interested in science (or they probably don't hang around very long!) It's difficult, if you live and work in this sort of environment, to keep in mind what people are willing to believe about chemistry.
But that's what we have the internet for. Many science-oriented bloggers have taken on what's been called "chemophobia", and they've done some great work tearing into some some really uninformed stuff out there. But nonsense does not obey any conservation law. It keeps on coming. It's always been in long supply, and it looks like it always will be.
That doesn't mean that we just have to sit back and let it wash over us, though. I've been sent this link in the last few days, a popular item on BuzzFeed with the BuzzFeedy headline of "Eight Foods That We Eat in The US That Are Banned in Other Countries". When I saw that title, I found it unpromising. In a world that eats everything that can't get away fast enough, what possible foods could we have all to ourselves here in the States? A quick glance was enough: we're not talking about foods here - we're talking about (brace yourselves) chemicals.
This piece really is an education. Not about food, or about chemistry - on the contrary, reading it for those purposes will make you noticeably less intelligent than you were before, and consider that a fair warning. The educational part is in the "What a fool believes" category. Make no mistake: on the evidence of this article, its author is indeed a fool, and has apparently never yet met a claim about chemicals or nutrition that was too idiotic to swallow. If BuzzFeed's statistics are to be believed (good question, there), a million views have already accumulated to this crap. Someone who knows some chemistry needs to make a start at pointing out the serial stupidities in it, and this time, I'm going to answer the call. So here goes, in order.
Number One: Artificial Dyes. Here's what the article has to say about 'em:Emphasis is in the original, of course. How could it not lapse into all-caps? In the pre-internet days, this sort of thing was written in green ink all around the margins of crumpled shutoff notices from the power company, but these days we have to make do with HTML. Let's take this one a sentence at a time.Artificial dyes are made from chemicals derived from PETROLEUM, which is also used to make gasoline, diesel fuel, asphalt, and TAR! Artificial dyes have been linked to brain cancer, nerve-cell deterioration, and hyperactivity, just to name a few.
It is true, in fact, that many artificial dyes are made from chemicals derived from petroleum. That, folks, is because everything (edible or not) is made out of chemicals, and an awful lot of man-made chemicals are derived from petroleum. It's one of the major chemical feedstocks of the world. So why stop at artificial dyes? The ink on the flyer from the natural-foods co-op is made from chemicals derived from petroleum. The wax coating the paper wrapped around that really good croissant at that little bakery you know about is derived from petroleum.
Now, it's true that more things you don't eat can be traced back to petroleum feedstocks than can things you do eat. That's because it's almost always cheaper to grow stuff than to synthesize it. Synthesized compounds, when they're used in food, are often things that are effective in small amounts, because they're so expensive. And so it is with artificial dyes - well, outside of red velvet cake, I guess. People see the bright colors in cake icing and sugary cereals and figure that the stuff must be glopped on like paint, but paint doesn't have very much dye or pigment in it, either (watch them mix it up down at the hardware store sometime).
And as for artificial colors causing "brain cancer, nerve-cell deterioration, and hyperactivity", well, these assertions range from "unproven" all the way down to "bullshit". Hyperactivity sensitivities to food dyes are an active area of research, but after decades of work, the situation is still unclear. And brain cancer? This seems to go back to studies in the 1980s with Blue #2, where rats were fed the dye over a long period in much larger concentrations (up to 2% of their total food intake) than even the most dedicated junk-food eater could encounter. Gliomas were seen in the male rats, but with no dose-response, and at levels consistent with historical controls in the particular rat strain. No one has ever been able to find any real-world connection. Note that glioma rates increased in the 1970s and 1980s as diagnostic imaging improved, but have fallen steadily since then. The age-adjusted incidence rates of almost all forms of cancer are falling, by the way, not that you'd know that from most of the coverage on the subject.
Seven more at the site. Amazing that this crap keeps getting republished without anyone doing the basic high-school science to debunk it.
Be sure to read the comments -- some erudite ass-whuppin'
