Page 7 - Healthy Living

17-Diethyl phthalate (DEP) is a phthalate ester, namely the diethyl ester of phthalic acid. It is a clear substance that is liquid at
room temperature and is only slightly denser than liquid water. It has a faint, disagreeable odor and can be transferred from
the plastics that contain it. When burned, DEP produces toxic gases.

Since the compound is a suitable solvent for many organic molecules, it is often used to bind cosmetics and fragrances. Other
industrial uses include plasticizers, detergent bases and aerosol sprays. Because of the frequent dermal exposure of humans to
the chemical, the question of toxicity is crucial. Several studies suggest that DEP can cause damage to the nervous system as
well as to the reproductive organs in males and females.
18-Polybrominated diphenyl ethers (PBDEs). PBDEs are used as flame retardants in plastic building materials and are particular-
ly widespread in polyurethane foam products (insulation and cushions). In May, 2010, the EPA released an exposure assess-
ment for PBDEs, providing information on the extent to which humans are exposed to and have a body burden of the chemi-
cals. Key routes of human exposure are thought to be from their use in household consumer products, and their presence in
house dust, and not from dietary routes. PBDEs have been associated in animal studies with liver toxicity, thyroid toxicity, de-
velopmental and reproductive toxicity, and developmental neurotoxicity.

19.Short-chain chlorinated paraffins (SCCPs) SCCPs’ primary use is as a lubricant and coolant in metal cutting and metal forming
operations – so they may be present in the life-cycle of metal building products. The second most significant use is as a second-
ary plasticizer in PVC in many of the same applications as the phthalate plasticizers listed above. To a lesser extent it is also
used in other plastics, including acrylonitrile-butadiene-styrene resins (ABS), unsaturated polyester resins, polyethylene, poly-
propylene, and urethane foam for rubbers, paints, adhesives, caulks, and sealants as either plasticizers or flame retardants. Alt-
hough no studies have been completed on humans, SCCPs are classified as toxic to aquatic organisms, and carcinogenic to rats
and mice.

20-Benzene is a carcinogen that can cause cancer in humans. It has caused cancer in workers exposed to high levels from work-
place air. Sodium or potassium benzoate may be added to beverages to inhibit the growth of bacteria, yeasts, and molds. Ben-
zoate salts also are naturally present in some fruits and their juices, such as cranberries, for example. Vitamin C may be present
naturally in beverages or added to prevent spoilage or to provide additional nutrients.

Benzene can form at very low levels (ppb level) in some beverages that contain both benzoate salts and ascorbic acid (vitamin
C) or erythorbic acid (a closely related substance (isomer) also known as d-ascorbic acid). Exposure to heat and light can stimu-
late the formation of benzene in some beverages that contain benzoate salts and ascorbic acid (vitamin C).
It seems there is a constant struggle to find foods without additives and preservatives. Many have been around for a very long
time, while others surface as new or simply use another name for a common additive or preservative. There are numerous rea-
sons why food additives and preservatives are used. One reason is that they can help maintain and improve freshness by slow-
ing product spoilage caused by mold, air, bacteria, fungi or yeast while helping reduce the risk of contamination. In some cases,
additives and preservatives may help improve or maintain nutritional benefits. Additionally, they may be used to improve taste,
texture and appearance. For example, emulsifiers, stabilizers and thickeners give foods the texture and consistency consumers
expect to find when enjoying certain products. Some leavening agents help baked goods rise, another expected attribute, while
many additives affect the acidity and alkalinity of certain foods. Commonly, additives and preservatives are used to provide a
delicious taste while reducing the fat content.

How do you know what's good and what isn't? One of the best ways to avoid additives and preservatives is by eating organic
foods in their original state. Choosing an organic apple over an apple pie is a good example. Regardless, it takes some time to
understand which foods are being affected by additives and preservatives, and a commitment to reading labels.

Ultimately, understanding additives and preservatives is important because it can affect your health. Often additives and pre-
servatives are disguised on the labels. Marketing tactics can also play a role in how they represent these potentially harmful
ingredients. Here is a list of the most common additives and preservatives, and what you should know about them.

Artificial Food Colors