Chemically Delicious

For curious shoppers and adventurous eaters, the most exciting section of any grocery store is the produce department. New flavors grown locally and overseas are a peel away from discovery. Produce sections are also full of surprises...

A kind produce manager recently introduced me to what appeared to be a moldy grapefruit near the fresh oranges in Brookshire’s. To my surprise, it is called an “Ugli fruit” and is a cross between a mandarin orange and a grapefruit. On another trip, my friends’ grandmother, Wynne Mae, became very interested in what appeared to be dried fruit in a barrel near an apple display. Curiosity prompted Wynne to brake off a piece and put it in her mouth. The horrified look on her face was priceless as she spit it out instantly. I remember laughing when the clerk told us it was fruit wax.

In fact, anyone that has ever picked up an apple and taken a bite without rinsing it has probably ingested fruit wax too. But fruit wax isn’t the only invisible ingredient lurking in produce. In fact, various chemicals, dyes and fertilizers are used in fresh produce – even organic produce. Fresh beef, poultry and pork also contain hormones and antibiotics. But are these chemicals more safe than harmful? The experts weigh in on the dangers, if any, from the chemicals used in fresh produce, poultry and beef that make them chemically delicious.

Dr. Julian Deese, Medical Director for Good Shepherd Institute for Healthy Living in Longview reveals that almost all fresh foods have been exposed to chemicals (pesticides and fertilizers). They are also typically treated with dyes to improve their color, including bright-colored fruits such as oranges and lemons, to indicate ripeness. These chemicals do everything from help the food grow faster, to protect them from bugs and help them to sell. “Farmers use those chemicals so those fruits and vegetables can make it to market. Otherwise, in East Texas the bugs would get them,” Dr. Deese explained.

Some produce is particularly susceptible to spray and pesticides. These crops include the more vulnerable fruit like strawberries and peaches, which may be treated with pesticides, herbicides, fertilizers and ethylene-blocking chemicals used to increase the shelf life. However, Dr. Deese stresses that the additives in chemically treated produce are not significant enough in quantity to be harmful – unless someone has a sensitivity or allergy. And while the more delicate harvests may get more pesticides, when asked if the chemicals penetrate the skin and get inside the fruit he said, “Only to a very small degree, not enough to worry about. But because they have been exposed, aggressive washing of all fruit and vegetables as well as peeling whenever possible is a good idea.”

Organic produce is another option for those trying to consume as few chemicals as possible. However, even though certified organic produce does contain less chemicals, most are not 100 percent chemical and pesticide-free. In the U.S., if produce dons the official USDA organic seal it only has to be at least 95 percent organic, which means 5 percent can be chemically treated. “Even organic produce in Texas may have some chemical exposure. Read the label and recognize the closer to home fruit and vegetables originate, the safer,” Dr. Deese recommends.

Fresh meat is also scrutinized for the many additives and hormones used in treating livestock. FRESH by Brookshire's Market Manager, Herb Turner, explains that pork, beef and chicken each contain different types of chemicals. “Most pork is injected with a solution that can add up to 14 percent weight,” Turner reveals. “Only natural pork is not [injected], and you have to ask [for it].” He also explained that the solution injected in pork most commonly includes: water, potassium lactate, sodium phosphate, salt and sodium diacetate. FRESH offers numerous all natural and organic meats.

Clinical dietitians for Trinity Mother Frances, Adrian Charkowski, RD, LD; Tami Lawrence, RD, LD, CDE, CSR, CNSC; and Jennifer Green, RD, LD, explained that while hormones and antibiotics are used in fresh meat there is a misconception: “According to the USDA, no hormones are used in the raising of chickens.” Turner explains that is is illegal to give chicken hormones after the first 24 hours after the egg is laid. “No hormones are fed after the chicken has hatched,” he said. “The hormones used on eggs are a growth hormone and allow the chicken to grow to maturity at a faster rate ... that is why natural and organic chicken is more expensive.”

Traditional beef farming involves the most chemical treatment because the grass cattle eat is treated with fertilizers, pesticides and sometimes is applied directly to the animal. Most cattle are given growth hormones (steroids) before they are sent to the feed lot. Dr. Deese explained that antibiotics are also widely used in the beef industry. “Eighty percent of antibiotics in the United States are currently given to livestock to make the animals grow faster and prevent illness.” After cattle reach the feed lot, they are given grains that have also been treated with fertilizers and pesticides.

Beef labeled “all natural” and “certified organic” avoids the use of such chemicals. Turner recommends: “FRESH by Brookshire’s offers an organic beef that is strictly grass-fed and is certified organic. They also offer a completely natural beef that has seen grain, but only naturally raised grains and has no growth hormones.”

The dietitians with Mother Frances clarify that the hormones in meat typically have no effect when ingested unless a sensitivity or allergy is present. Dr. Deese explained while consuming hormones is not desirable, they are consumed in small amounts. His major concern lies with regular consumption of nitrates and salt. Packaged and smoked meats (ham, bacon, hot dogs) almost always contain sodium nitrate or sodium nitrite, Turner informed, because it is necessary to prevent botulism-causing bacteria.

And while the medical and food industry debate if carcinogens are caused by sodium nitrates, the American Medical Association does associate the consumption of sodium nitrates with heart disease. “Excessive sodium intake causes blood pressure to rise, increasing the risk of heart attacks and strokes,” AMA Board of Trustee member Edward L. Langston, MD, said in an AMA statement. “Much of the sodium in Americans’ diets is hidden in processed foods and restaurant meals." There are uncured meats that contain celery salt that consists of naturally occurring nitrates. Turner explained, “These items will be labeled ‘uncured.’ The shelf life is usually shorter but you get the same flavor profile.”

Of all the items to avoid, Dr. Deese says preserved and processed meats should be substituted with organic and all-natural meat. “The quantities of amounts of salt and nitrates can be significant if consumed on a daily basis.” He urged, “Unfortunately, except on special occasions, this means [avoid] lunch meats, bacon and any meat that is highly salted due to the risk of hypertension and heart disease.” For more information, check out the Prince of Whale’s speech on “The Future of Food” at WashingtonPostLive.com and The Center for Food Safety at cfs.tamu.edu.

Deese’s 5 Food Rules:

1.Don’t buy just because it’s organic
If it’s not already on your shopping list, you probably won’t incorporate it into your menu.

2.Avoid processed meat
Limit quantities of preserved meats that are high in nitrates and salt (only on special occasions).

3.Wash all fresh produce and peel whenever possible before consuming
Especially foods at high risk for E. coli such as: spinach, lettuce, and salad greens. It is better to buy bulk lettuce or spinach rather than prepackaged. Place all meats and poultry immediately into the refrigerator or freezer, especially in the hot summer months.

4.Shop the Farmer’s Market
Get to know your local farmers and support your farmers market. Buy fresh and buy local are still the best rules, especially in Texas where we have so much diversity in our produce.

5.The biggest enemy is not the chemicals on our food, but the bacteria.
Food-borne pathogens cost the U.S. $152 billion a year and cause 325,000 hospitalizations and 5,000 deaths from bacteria-contaminated food.