A food additive is something that isn’t naturally in a food or drink but is added when it is being processed or made. There are many reasons to use additives, such as to help prepare the product, keep it fresh, make it look better, or make the flavor better.
Additives can be either synthetic-based or natural, and some are harmless. But certain additives, especially those common in processed foods, have been linked to health problems.
Angela Lemond, a registered dietitian nutritionist, co-owner of Lemond Nutrition, and a national spokesperson for the Academy of Nutrition and Dietetics, says, “There are no food additives in the United States food supply that will hurt your health if you eat them in small amounts.” “However, there are some food additives that might pose a risk if eaten on a regular basis. “.
As a beloved breakfast food, bacon holds a special place in many people’s hearts (and stomachs). But with its processing and curing, some wonder if questionable additives like sulfites lurk in bacon. I did some digging into whether sulfites are commonly used in different types of bacon.
What Are Sulfites?
First a refresher on what exactly sulfites are and why they are added to foods
-
Sulfites are preservatives containing sulfur used to prevent spoilage and discoloration.
-
They have antimicrobial properties, inhibiting mold, yeast, and bacteria growth
-
Sulfites also prevent browning from oxidation, maintaining a food’s color and texture.
-
Common sulfite-based additives include sodium sulfite, sodium metabisulfite, potassium bisulfite, and potassium metabisulfite.
-
Sulfites can provoke allergy-like reactions in sensitive individuals, causing headaches, stomach issues, rashes, and breathing problems in extreme cases.
Now let’s look at their usage in various types of bacon.
Sulfites in Artisanal Butcher Bacon
-
Traditional bacons cured by butchers using time-honored techniques are less likely to contain added sulfites.
-
Artisanal bacons rely on slower natural curing methods, reducing the need for preservatives like sulfites.
-
Butcher bacon will still contain some sulfites occurring naturally in the pork itself, but added sulfites are uncommon.
Sulfites in Mass-Produced Commercial Bacon
-
Large-scale bacon producers use faster curing and more additives to maximize shelf life.
-
Added sulfites allow the bacon to last longer without spoiling or changing color.
-
Checking the ingredients label is the only way to confirm if added sulfites are present.
-
Common sulfite-based ingredients include sodium sulfite, sodium erythorbate, and potassium metabisulfite.
Why Are Sulfites Added to Bacon?
From a food science perspective, sulfites offer benefits like:
- Preventing microbial growth and spoilage
- Maintaining the cured color and texture
- Possibly enhancing the salty, smoky flavor
- Extending shelf life for maximized profits
But potential downsides also exist:
- Provoking allergic reactions in sensitive individuals
- Inhibiting nutrient absorption at very high doses
- Disrupting gut microbiome balance in some studies
Tips for Choosing Bacon Without Sulfites
If you wish to avoid added sulfites, here are some useful tips:
-
Opt for artisanal bacon from butchers or high-end producers.
-
Read ingredients lists and avoid any bacon with sulfites, sulfates, metabisulfite, etc.
-
Understand that organic bacon may still contain some naturally occurring sulfites.
-
Choose fresher bacon with a shorter expiration date, since this likely needs fewer preservatives.
-
Try cured vegetable “bacon” alternatives like coconut or eggplant bacon.
-
Know that even no-nitrate/nitrite bacon can still have added sulfites.
Who Is Sensitive to Sulfites?
While only around 1% of people have a sulfite allergy, those with asthma seem especially prone to reactions:
-
Symptoms may include hives, flushed skin, headaches, breathing issues, and stomach pain.
-
People with sensitivity typically follow restricted diets, as common foods like dried fruit, canned goods, wine, and processed meats contain more sulfites than bacon.
-
Sulfites in wine, often blamed for “wine headaches,” rarely reach over 10 parts per million, while bacon may contain up to 800 ppm.
Artificial food colors
Artificial food colors are found in many foods, from brightly colored frosting to yogurt. They are added to enhance or change color.
Common artificial colors include:
- FD&C Blue Nos. 1 and 2
- FD&C Green No. 3
- FD&C Red Nos. 3 and 40
- FD&C Yellow Nos. 5 and 6
The American Academy of Pediatrics says that studies done over the last few decades have raised concerns that artificial food colors can change the way kids behave and make ADHD symptoms worse.
However, more research is needed to determine which food colorings and to what extent they affect behavior.
What the research says: A 2012 review suggests artificial food colors may be associated with hyperactive behavior in children even if they do not have ADHD.
Kids who have ADHD should avoid artificial food colors, says Sheela Sathyanarayana, MD, MPH, an associate professor of pediatrics and adjunct associate professor at the University of Washington Department of Environmental and Occupational Health Sciences.
Children are more vulnerable to the effects of artificial coloring because their bodies are still developing, says Sathyanarayana. According to Sathyanarayana, natural food-based alternatives to artificial coloring include:
- Beetroot
- Beta carotenes
- Fruit extracts
Advertisement
Nitrates and nitrites
Nitrates and nitrites are often found in cured and processed meats, fish, and cheese, and they are linked to cancer in the digestive and nervous systems.
The World Health Organization classifies processed meats as carcinogenic partially due to added nitrates or nitrites in the curing process. The classification came after reviewing over 800 scientific studies. Studies indicate processed meats with nitrates increase the risk of colorectal cancer in particular.
What the research says: A very large 2017 review analyzing 99 studies found for every 50 grams of processed meat consumed daily increased — about one hot dog — there was a 16% increase in cancer risk.
Meats like hot dogs and bacon often contain sodium nitrites, but you can look for versions that are nitrite-free, Lemond says. However, nitrate-free versions still contain naturally occurring sources of nitrates so it is unknown if these are actually safer. Advertisement
Sulfites are naturally occurring in some whole foods, but they are also added as a preservative to slow discoloration. Foods with sulfite additives include packaged gravies, biscuits, and pizza dough, and even dried fruit, Lemond says.
Some people are sensitive to sulfites, which can cause them to experience breathing problems if they have sulfite-sensitive asthma. However, if you are not sensitive to sulfites they pose no known health consequences.
If you have a sensitivity, avoid ingredients that contain sulfites, which sometimes go by names like:
- Sulfur dioxide
- Potassium bisulfite
- Sodium sulfite
- Sodium bisulfite
Advertisement
Artificial sweeteners are synthetic sugar substitutes added to sweeten foods and drinks, most commonly soft drinks, dairy products, jams, and jellies. They are especially found in products labeled “diet” or “sugar-free,” as they add virtually no calories.
Common artificial sweeteners include:
- Saccharin (Sweet and Low)
- Aspartame (NutraSweet and Equal)
- Sucralose (Splenda)
Artificial sweeteners were created to help fight obesity and insulin resistance, but a 2017 review found they may make the obesity problem worse. Thats because they reduce feelings of fullness, leading to an increase in calorie consumption, and thus, weight gain.
What the research says: A large 2019 study in postmenopausal women, found higher intakes of artificial sweeteners increased the risk of stroke, coronary heart disease, and all-cause mortality.
While some animal studies have found artificial sweeteners can cause cancer, there is no clear association in humans.
You might want to limit how much artificial sweeteners you eat, but that doesn’t mean you have to stop eating them all together. Talk with a registered dietitian to determine what is best for you and your health goals.
What is Sulfite? – Sulfite Sensitivity Symptoms – Dr.Berg
FAQ
What foods are high in sulfites?
|
|
Common sources
|
|
Other liquids
|
Commercial preparations of lemon and lime juice, vinegar, grape juice.
|
|
Commercial foods
|
Dry potatoes, gravies, sauces, fruit toppings, maraschino cherries, pickled onions, Maple syrup, jams, jellies, biscuits, bread, pies, pizza dough.
|
Which foods are naturally rich in sulfites?
Ironically, many of the foods that are naturally rich in sulfites are also rich in probiotics, such as fermented foods like sauerkraut and kimchi. This is because sulfites are a natural byproduct of fermentation .
Which grains are sulfite-free?
When choosing grains for a sulfite-free diet, it’s essential to check the ingredient labels of processed foods, as some grain-based products may have added sulfites or sulfite derivatives as preservatives or processing aids. Beans, such as kidney beans, black beans, and pinto beans, do not naturally contain sulfites.
Are sulfites safe to eat?
Most of the packaged foods we eat need some type of food additives to keep the foods from spoiling or to improve the flavor or appearance. Sulfites are sulfur-based food additives that preserve freshness. In general, when sulfites are added to foods and drinks, they are safe for most people and come without any health risks.
Are sulfites a food additive?
Sulfites occur naturally in some foods, but are more commonly utilized as food additives, thanks to their preservative properties that help prevent unwanted bacterial growth. Sulfites also help prevent browning in food products exposed to oxygen (oxidation). You’ve probably also heard of sulf a tes and confused them for one another.
Do beans contain sulfites?
Beans, such as kidney beans, black beans, and pinto beans, do not naturally contain sulfites. Legumes like lentils and chickpeas, although not grains, are naturally sulfite-free and are commonly used as ingredients in various recipes alongside grains.
Are sulfites a good food preservative?
Sulfites are useful as food preservatives because they prevent bacterial growth. They also improve the quality and texture of bread dough and prevent oxidation or browning of sliced vegetables and fruit. Sulfites also help keep black spots from developing on shrimp and lobster. Most people consume sulfites without issue.