You can find conventional spices in almost every kitchen. However, these spices may contain ingredients some people prefer to avoid, such as preservatives, artificial colors, and GMO-derived fillers. Thomas Fricke, the president and co-founder of ForesTrade, an organic spice company in Vermont, has stated that many of the conventional spices sold in the USA are treated with chemicals that are not allowed for this purpose in Europe.
Sterilizing Spices with Chemicals and Radiation
Spices can become contaminated during distribution, storage, or sale. This contamination can include rodent hair, insect parts, and droppings. In order to deal with these unwanted extras and with bacteria, producers of conventional spices often sterilize them with chemicals such as ethylene oxide.
This gas is a matter of concern because, at high or long-term exposure, it has been linked to genetic and chromosomal damage and to a higher risk of serious illness.
The US Environmental Protection Agency states that exposure to ethylene oxide in humans can lead to irritation of the eyes and mucous membranes and to problems with the functioning of the nerves and brain. Long-term workplace exposure has also been associated with a higher risk of certain serious diseases of the blood and other organs. Most of this information comes from studies of workers who breathed in the gas, and it is far less clear what the small residues that may remain on food mean for health. Health agencies classify ethylene oxide among the substances known to be harmful to humans with long-term exposure.
Another method of sterilization is food irradiation. This is a process of reducing bacteria and many contaminants with the help of radiation. Food-safety authorities have approved it for spices. On one side, irradiation lowers the number of bacteria, while on the other side, critics point out that it may reduce the amount of some natural enzymes and vitamins.
Critics also say that irradiation can alter the chemical content of the spice and form new compounds, although regulators consider irradiated food safe to eat. These are some of the reasons why certain people prefer not to use conventional spices.
Many spice blends also contain monosodium glutamate (MSG), a flavor enhancer. Food-safety authorities consider it safe in normal amounts, but some people report headaches or other reactions after eating it and prefer to avoid it.
Sometimes you won’t find this substance listed as MSG. Ingredients such as hydrolyzed protein, yeast extract, sodium caseinate, autolyzed yeast, and textured protein naturally contain free glutamate.
Free glutamate is the same substance that gives MSG its taste, so it is worth reading the label of seasoning mixes if you are sensitive to it.
Conventional spices can be packed with:
- Anti-caking agents that prevent clumping
- Artificial flavors
- Artificial colors
- Corn derivatives and GMO soy
- Preservatives
Why Some People Choose Organic Spices
Certified organic spices do not have any synthetic anti-caking agents, fillers, or flavors. Artificial colors and preservatives, which may be present in conventional spices, are not allowed in them.
They are also free of GMO ingredients, are not irradiated, and are not treated with ethylene oxide. Whichever spices you choose, buy them from a trusted source, check the ingredient list, and store them in a cool, dry place.
Via Organika Ukraina
This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always talk to your doctor about any health concern.