Chemical Cuisine

The title says it all.  "Chemical Cuisine", that's what the majority of our food supply has become.  And if the food doesn't have artificial this and that in it, then it's either lace with hormones, antibiotics, or genetically modified.  I saw the other day that scientists are working on GMO apples.  The good news is the apples won't turn brown *sigh*

It's an uphill battle when one has allergies or sensitivities to food additives.  My son has been in heaven eating various wheat products these days:  boxes of crackers, pita bread, buns, croissants.  But only when they have minimal ingredients like the ones I can find at Trader Joe's.  The oyster crackers there basically are made of wheat, salt , baking soda, and one or two other ingredients.  He can also eat the Rudi's hotdog and hamburger buns just fine, check out the simplicity of the ingredients: 

Organic whole wheat flour, water,organic wheat bran, organic brown sugar, organic wheat gluten, yeast, organic high oleic sunflower and/or safflower oil, organic vinegar, sea salt, organic oat flour, organic molasses, organic barley malt, cultured organic whole wheat starch, ascorbic acid, natural enzymes

Compare that to a Wendy's bun that causes hives and itching for my son:
Enriched Flour (wheat flour, malted barley flour, thiamine mononitrate, riboflavin, niacin, iron, folic acid), Water, High Fructose Corn Syrup, Vegetable Oil (contains one or more of the following: soybean, cottonseed, canola), Yeast, Salt, Wheat Gluten, Contains 2% or less of the following: Dough Conditioners (contains one or more of the following: sodium stearoyl lactylate, calcium stearoyl-2-lactylate, ascorbic acid, azodicarbonamide, mono and diglycerides, DATEM, enzymes), Yeast Nutrients (may contain one or more of the following: monocalcium phosphate, calcium sulfate, calcium carbonate, ammonium sulfate), Turmeric, Paprika, Annatto, Natural Flavor, Calcium Silicate, Calcium Propionate (preservative). CONTAINS: WHEAT.

Trying to figure out what each of these chemicals are is a daunting task, but I found a wonderful website that lays it all out, or at least a large portion of it.  Check out http://www.cspinet.org/reports/chemcuisine.htm

My son use to react to 'sodium acid pyrophosphate' that I was able to identify through a process of elimination.  After having a NAET treatment for that, he's done just fine to the point he eats Trader Joe waffles with that ingredient in them every morning.  Before the NAET treatment he would get the same hives and itching from the waffles that he experiences with the Wendy's buns. 

So the detective work continues, trying to figure out which of these chemicals are the culprit . . .