An Ayurvedic Analysis of Processed Foods For Children By Neelima Kalidindi A research paper submitted in partial fulfillment of the requirements for the degree of Clinical Ayurvedic Specialist California College Of Ayurveda 2007 California College of Ayurveda 1117A East Main Street Grass Valley, California : January 22, 2007An Ayurvedic Analysis of Processed Foods For Children ‘Table of Contents Introduction ‘The Process of Processing Vitality of Processed Foods Additives, Preservatives and Natural Flavors Artificial Sweeteners Pasteurization and Homogenization Breakfast Cereals Long Term Impact of Consuming Processed Foods Summary List of Terms Sanskrit English interpretation or equivalent Vata, Pitta, Kapha the 3 constitutions (air, fire, water) vayu air, wind dhatus TissuesIntroduction As the world gets busier, parents are increasingly relying on store bought, processed foods to provide their children with the right nuttition. Cereals, granola bats, pop tarts, concentrated juices and infant food jars are all becoming a part of children’s daily diet. Addition of vitamins to foods such as fortified breads and cereals and the use of vitamins to supplement daily nutritional intake is also becoming norm. Ancient texts on Ayurveda provide dietary recommendations and general food guidelines, not just pertaining to the food we eat, but where and how we prepare and consume it. The guidelines apply to children and adults alike. This paper is an attempt to analyze processed foods from an Ayurvedic perspective. There is also considerable research in the medical and holistic field on the degenerating effects of additives, preservatives, and general processing of food to improve its shelf life, nutritional value and appearance. While these findings are applicable to everyone, they are especially pertinent to children for several reasons: 1) they are the most targeted consumers of commercial foods, 2) their digestive systems are sensitive and react differently than adults to many toxic substances and 3) they bear the long-term consequences of ingesting processed foods from an early age. Information from such scientific research is also presented. “Food is the vital breath of living beings (that is why) the people rush to the food. Complexion, cheerfulness, good voice, life, imagination, happiness, Contentment, corpulence, strength intellect — All these are dependent on food.” [1] ‘he Process of Processing Foods are processed to increase their longevity, make them more attractive, and provide convenience to the one who prepares or consumes the food and to destroy pathogens and microorganisms that might grow in them, [2] Modem methods of food processing include drying (e.g. tunnel drying, spray drying, freeze drying) to produce concentrated forms of the food, freezing, addition of salts and sugars, blanching (heating for 1-8 minutes at 100 degrees C), pasteurization (heating at 72 degrees C for 15 minutes), ionizing radiation, refrigeration, packaging, adding chemical preservatives, using separation methods, controlled temperature storage, use of natural preservatives (e.g. salt, sugar, vinegar, nitrates), antioxidants, emulsifiers, humectants (e.g. glycerol), food acids (e.g. pectin), free running agents (used in baking to prevent sticking), natural supplements (e.g. addition of vitamins and minerals in fortifiedbread), colors, artificial and natural flavors and the addition of other agents to either enhance the taste, appearance or longevity of the food. [3] There is however considerable research on the adverse impact of proces value of fresh, natural and wholesome foods is now being revisited. ing foods. The Vitality of Processed Foods Fresh or freshly cooked food, organic and homegrown vegetables and raw dairy have the highest amount of life force because they come straight from nature. They are hence of good quality and most beneficial to our body. Artificially prepared food, refrigerated and canned foods, foods processed with additives, preservatives and coloring either lack or are lower in life force rendering them of poor quality. [4] The vital energy of foods is also adversely affected by cooking it at high temperatures (as, in pasteurization, blanching or microwaving) or in too much oil also, [5] Studies have shown that it is hard for our bodies to absorb nutrients from micro-waved foods. The same studies also show that food subjected to this process loose 60-90% of their vital energy content. [6] In addition to the loss in vitality, there are concems about the safety of some food products like baby food jars. A research paper in the Environmental Health Perspective reports that 53% of 76 baby jars from a random selection of grocery stores in 3 different cities had traces of pesticides. While these traces were below the federal standards, EWG (Environmental Working Group) maintains that the actual risk assessments were based on the average adult. The concern, according to EWG, is that the pesticides are not tested for safety in the way babies are exposed to them. This is especially important because babies and children “react differently than adults to many drugs and toxic substances”. 7] Additives, Preservatives and Natural FI ors, Dr, Elson M. Haas lists 12 additives worth avoiding due to their known association with certain illnesses. The table below summarizes these associations: Food Additives Possible Health Risks Hydrogenated Fats Cardiovascular disease, obesity Avtificial Food Colors Allergies, asthma, hyperactivity, possible carcinogen Nitrites and Nitrate Could potentially develop into carcinogenic substances called nitrosamines.Sulfites (sulfur dioxide, metabisuiftes, and others) Allergic and asthmatic reactions ‘Sugar and Sweeteners Obesity, dental cavities, diabetes, hypoglycemia, heightened triglyceride levels in the biood or cangida, Artificial Sweeteners (Aspartame, Acesulfame K and Behavioral problems, hyperactivity, ‘Saccharin) and allergies. They can also be carcinogenic. The government cautions children and pregnant women against eating artificial MSG (monosodium glutamate) Allergic reactions include headaches, dizziness, chest pains, depression and mood swings: Itis also a possible neurotoxin Preservatives (BHA, BHT, EDTA) Allergic reactions, hyperactivity, ‘could be cancer-causing and also toxic to the nervous system and the liver. Avtificial Flavors Allergic or behavioral reactions Refined Flour Could cause altered insulin production, jow-nutient calories carbohydrate imbalances, lestra (an artificial ft) Diarthea and digestive disturbances The article also lists, the carcinogenic effects of food packaging material and the possible presence of pesticides, fungicides or animal byproducts in food waxes applied as protective coating on perishable foods. [8] ‘The impact of additives especially on children is grave, according to findings reported by Researches at the University of Liverpool. They found that when mouse cells were exposed to a combination of MSG and brilliant blue or aspartame and quinoline yellow in concentrations that were similar to the compound that enters the bloodstream after a typical children’s snack and drink, the growth of the nerve cells stopped and their signaling mechanism was altered. While additives are licensed for use one at a time, it is exposure of children to a combination of these additives that was found to be associated with behavioral disorders. [9] Sally Fallon, in her article, Dirty Secrets of the Food Processing Industry, lists MSG, hydrolyzed protein and aspartame are the three most toxic additives. She writes, “Ninety-five percent of processed foods contain MSG, and as you may know, in the late 1950s it was added to baby food. After some congressional hearings on this subject, the industry told us they had taken it out of the baby food, but they didn’t really remove it. They just called it by another name--hydrolyzed protein.”{10]Another additive, Nitrates, are added to preserved and cured meats such as sausages. Nitrosamines, are carcinogenic compounds that can be produced under the acidic conditions in the stomach by the reaction of nitrites and amines (compounds found in drugs, aggricultaral and industrial chemicals).[11] Dahlquist, Blom, Persson, Sandstrom, and Wall (1990), reported studies that found an increase in the incidence of Type I diabetes in children whose mothers were exposed to nitrosamines from smoked mutton during pregnancy. The toxicity of nitrosamine compounds to the B cell has also been confirmed by studies on mice and Chinese hamsters. [12] Artificial Sweeteners In their article, The Sweetening of the World’s Diet, Barry M.P. and Samara J.N. state that soft drinks and sugared fruit drinks represent 80% of the caloric sweetener increase in the Unites States between 1977 and 1998. Along with desserts and sugar/ellies, they represent the four major sources of caloric sweetener in the U.S diet. [13] ‘Some researchers believe that high fructose com syrup or added calorie sweeteners play a big role in increase in obesity worldwide. The energy value from 100 mL. of a soft drink equates to the energy expenditure of about eight minutes of walking for an adult and to NHTS determined daily average travel time among children between the age of 5 and 15 years. [14] Pasteurization and Homogenization According to the Astanga Samgraham as translated by Dr. S. Suresh Babu, “Unboiled milk is Abhisyaandi (sticky and obstructive in nature) and difficult to digest, the well boiled milk is easily digestible, however if the same is over boiled it becomes heavy and undigestible. The fresh and warm i.e. “dharosna’ derived directly from the fudder is almost like Nectar — the Amrutha.”[15] Processing of milk involves several stages. First, it is segregated into fat, protein and other solids and liquids and then reconstituted to be completely uniform for whole, low- fat and no-fat milks. Dried skim milk is added to give body to lowfat and reduced fat milks, This process results in a very high-protein, lowfat product, which requires many nutrients for the body to assimilate. The milk is then pasteurized at 161 degrees F. It is called ultrapasteurized when heated to 200 degrees F. The process of homogenization follows by pressure treating the milk to break down the fat globules so the milk doesn’t separate, This entire process extends the shelf life of milk by several weeks. [16] Fruits juices are first extracted and then heat-treated for extending their shelf life. Whole oranges, a very heavily sprayed fruit, are put into machines along with enzymes designed to extract the most oil from the peel. Neurotoxins from the sprays on the peel go into the juice when the whole orange is squeezed in the machine. The extracted juice is then heat- treated to kill any pathogens. Some researches have correlated the chemicals from the