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Just in case my comment doesn't get approved:


My goodness. I understand the concern about ingredients that you don't understand. But just because you don't understand them doesn't mean they're scary. Also, can we have a few sources, please? This looks like a copy/paste from any of a number of "scary food ingredient" lists all over the internet.

1) A butyl group is not butane. The chemical structures of TBHQ and butane are very different. See http://scienceblogs.com/moleculeoftheday/2007/03/tbhq_mixed_feelings.php for a little more information.

2) All breast milk has hormones, yes, organic cow milk included. Some (not all) non-organic dairies do treat their cows with growth hormone to increase milk production and help the cows be more efficient in turning food to milk. This has no significant effect on the hormone content of the milk. The hormone content of milk does vary by season, how long ago the cow gave birth, and lots of other factors. There's so many citations for this - try Pubmed.

3) Dehydrating vegetables actually retains many of the nutrients, including fiber and iron: http://www.ext.colostate.edu/pubs/foodnut/09308.html. Of course it doesn't have exactly the same nutritional value as the non-dehydrated vegetable, but there's no reason to fear this colored additive.

4) Propylene glycol has been extensively tested and found to be safe as a food ingredient: http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=scogsListing&id=262. It has a ton of uses, including, yes, antifreeze https://dow-answer.custhelp.com/app/answers/detail/a_id/13307/~/propylene-glycol-usp%2Fep---food-additive-status. Yet, water is used in many solvents and that doesn't make water dangerous (except in very large quantities), now does it?

5) The vanillin purified from vanilla or purified from wood is the same chemical structure. So, if you're scared of vanillin from wood you should also be scared of vanilla, and tons of other things that naturally contain this chemical.

6) Admittedly, I' d never heard of castoreum before. Although I doubt that extracting anything from beaver glands would be cost effective for anything but expensive perfumes. While the FDA says it's GRAS, do we have any proof that it's actually used in food? The Vegetarian Resource Group Blog contacted 5 manufacturers of vanilla flavoring and the verdict is no: http://www.vrg.org/blog/2011/06/17/beaver-gland-castoreum-not-used-in-vanilla-flavorings-according-to-manufacturers/.
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I finally got my comment through by making one without links but that talked about it. So they have actually been into the moderation queue.
 
I just didn't want to lose it after all that work!
 
Could be I am getting too cynical, but a contributory factor could also be the already high output by the many of the countries in question, perhaps they just didn't want to end up in a situation where already sated demand sees an unnecessary cut go to Eli Lilly.
 
Oh, good lord, she's replied. She says essentially "Michael Pollan said so!11!!" Sigh.
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