Generally Recognized As Safe, or GRAS, is a policy the FDA uses to allow food manufacturers to use certain additives without prior FDA approval if they are widely recognized as safe by qualified experts. Those additives that fall under GRAS do not require pre-market approval from the FDA. However, critics and thinking persons alike argue and believe that this policy allows companies to add potentially unsafe ingredients and additives to our food products with little or no safety checks in place.
It is vital for Americans to fully understand the impact of GRAS on the safety of our food supply. We must also become better educated about the additives allowed in our foods and their effects on our physical and emotional health. If we learn all we can about those additives and then learn to question whether they are safe simply because the FDA or any food manufacturer states that they are, we can make healthier food choices and eliminate potential adverse effects they may have on our bodies.
In 1958, Congress passed the Food Additives Amendment to the Food, Drugs, and Cosmetics Act of 1938. By then, there were enough concerns about the additives manufacturers added to foods to make this amendment necessary. Most of those concerns revolved around substances shown to cause cancer.
On December 9, 1958, the FDA first published a list of GRAS substances, which was incorporated into the Code of Federal Regulations. Some of those additives included salt, vinegar, ascorbic acid (vitamin C), and even iodine added to salt to combat iodine deficiency in Americans. However, today, more than 10,000 chemicals are in the foods on our grocery store shelves and are listed as ingredients on labels. According to the FDA, there are several reasons why items are not included in GRAS. One example is ingredients authorized for use in foods before 1958, such as potassium nitrate, a chemical compound used to preserve luncheon meats.
The term Generally Recognized As Safe has the potential to be misleading. It is logical not to worry when the word safe is applied to foods; however, questioning the safety of any ingredient listed on the label of any food item, especially an ingredient that does not sound like actual food, can lead to researching that ingredient, and the conclusion that it may not be as safe as we are being led to believe. If we take the time to study and research those ingredients, we may find that they are chemicals or even synthetic versions of natural foods.
It has been known for many years now that cigarettes contain many harmful chemicals. That knowledge has spurred many healthcare professionals to advocate for their patients to quit smoking. The only difference between the chemicals in cigarettes and the chemical additives in our foods is the delivery system to the human body. Chemicals in any form may cause disease and harm to the human body. However, the FDA states that depending on the chemical, the amount we ingest is harmful, not the actual chemical—meaning the less of any additive introduced into the body, the less danger to a person's health.
The FDA uses sodium—specifically sodium chloride—as an example. Sodium chloride is important to the human body. It helps our nerves, muscles, and body tissues work properly and maintains our blood pressure at a healthy level. However, using too much salt or eating too many foods high in sodium may lead to high blood pressure, heart disease, and stroke. Interestingly, the FDA chose sodium as an example to make its point about the quantity of chemicals added to our foods. Sodium is a chemical element, but it is also natural, not synthetic.
Beyond sodium, however, the truth about how much of any additive is safe for human consumption is debatable. For example, titanium dioxide is a common additive in foods and medications. It is used in desserts, frostings, sauces, dressings, creamers, and candy. Any food that the manufacturer wants to be bright and white. It is also used in medication as a protective coating, to enhance product color, and to ensure the medication is not counterfeit. At the same time, it is also used in paint, cosmetics, and sunscreen. The FDA allows titanium dioxide in the foods on the shelves of our grocery stores, as long as the amount does not exceed 1% of the ingredient makeup of the food.
However, some people may not tolerate titanium dioxide at any level. They may suffer from side effects or become ill from ingesting foods or medications that include it. Intolerance aside, the European Food Safety Authority contends that titanium dioxide builds up in the human body over time and can cause genetic damage and intestinal inflammation and contribute to many other adverse health effects. Therefore, Europe has banned the use of titanium dioxide in any food. However, this additive is allowed in foods sold in the United States, the justification being the stated FDA regulation that it stays below the acceptable level in each food item. Contrary to the FDA's stance about the minimal amount allowed into our food supply, looking at the long-term health implications is extremely important if we consume products containing this additive every day.
Snack foods taste good; food tastes better when we cover them in sauces, and cakes are meant to be frosted. If American diets are high in foods with additives such as titanium dioxide, we may exceed the limit that the FDA deems safe. In the long run, our bodies may be healthier if we had a diet that contains no titanium dioxide. Considering that drug manufacturers add titanium dioxide to medications, Americans' actual intake of this additive could far exceed the limits the FDA has placed on the additive, depending on the individual's diet.
EWG is an American non-profit group specializing in research on toxic chemicals and drinking water pollutants, among other areas they focus on. They conduct independent research on chemical ingredients and consumer products, among other subjects. However, some scientists state that the EWG overstates the health risks of many foods on our grocery store shelves. For example, their "dirty dozen" rating of produce concerning pesticide residue is criticized for misinformation, fear-mongering, and profit.
According to EWG, harmful additives and substances can be approved for use in our foods by food and chemical companies without any review or approval from the FDA, all due to a loophole known as the GRAS rule. Furthermore, many of those additives can cause health problems ranging from organ toxicity to heart defects. Although the FDA acknowledges the dangers of some of these additives, they continue to allow manufacturers to use them in their products.
Questioning any additives in the foods we buy is the smartest thing we can do. Researching the additives and their side effects gives us the knowledge and power to choose healthier diet options. Reading the food labels on our grocery store shelves is vital to Make America Healthy Again. Only by becoming educated about our food additives and their effects on our bodies can we choose wisely and in the best interest of our health. At the same time, the agencies overseeing our food supply must do better to protect our health by not allowing additives into our foods that are dangerous for our bodies.
