Chemicals, additives and preservatives in food that are not listed on the ingredient list are becoming more and more common. The term “industry standard” is a hiding place, a standard ingredient among manufacturers when producing the product and therefore not required to be listed on the ingredient list.

For those of us with sensitivities, this poses a real problem because there is no way of really knowing what is in the food.

Aluminum in American cheese and processed cheese products is industry standard. The National Institute of Health considers it GRAS (Generally Recognized As Safe). Aluminum, in Sodium Aluminum Phosphate (SALP) form, is used for making the cheese smooth and uniform so that it is spreadable or able to be smoothed out into individually wrapped slices.

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The NIH (National Institute of Health) says, “Basic SALP is one of many ’emulsifying salts’ added to process cheese, cheese food and cheese spread which react with and change the protein of cheese to produce a smooth, uniform film around each fat droplet to prevent separation and bleeding of fat from the cheese. This produces a soft texture, easy melting characteristics and desirable slicing properties (Ellinger, 1972).”

Raw cheese is the best source and most healthful option. Click here for a good example of raw cheese.

PubMed says, “The major sources of dietary aluminum include several with aluminum additives (grain products, processed cheese and salt).”

The EPA says, “All processed cheeses may be enhanced with salt, artificial colorings, spices or flavorings, fruits, vegetables, and meats.”

Aluminum Sulfate is used in canned crabmeat, lobster, salmon, shrimp, tuna, pickles and relishes.

Sodium Aluminum Sulfate is also used in pickles, relishes, baking powder and flour, including whole wheat flour.

Magnesium Aluminum Silicate is used in chewing gum.

In the honey industry it is industry standard for the product to not be local honey, made by bees. Instead it is high fructose corn syrup with a small percentage of honey for flavor. It’s cheaper this way. Many people who have life threatening honey allergies can readily eat mass produced store-bought honey because of the actual lack of honey in the product.

Food Safety News says, “The FDA isn’t checking honey sold here to see if it contains pollen.” They say store honey is bleak, “U.S. groceries flooded with Indian honey banned in Europe as unsafe because of contamination with antibiotics, heavy metal and a total lack of pollen.”

Local honey is a highly beneficial food, full of enzymes and has an antibacterial nature. Buying local honey from a reliable source is best. Click here for one of the healthiest options.

Fast food chain beef has industry standard fillers and additives “to enhance the flavor, texture and taste.” Taco Bell is currently being sued in an effort to change their “beef” labeling to “taco meat filling” because tests showed the beef content was less than 35% real beef. Taco Bell president Greg Creed told ABC in an interview (linked below), “Our beef is 88% USDA inspected and not the 35% that’s being claimed.”

The USDA requires beef to contain 40% beef to be labeled as beef.

The remaining percentage is made up of  “seasonings”.  These so called seasonings are isolated oat products and “other non-meat products used to add bulk and texture,” like maltodextrin (sugar), torula yeast (wood sugar), modified corn starch (a thickener using corn, wheat, potato, rice, or tapioca), soy lecithin (emulsifier to hold the ingredients together, read more here), sodium phosphate (leavening agent salts), lactic acid (pH regulator and preservative), caramel color and cocoa powder (flavor enhancer and color extender), trehalose (sugar).


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*Nourishing Plot is written by a mom whose son has been delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder, manic depression, hypoglycemia and dyslexia through food. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the affects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging affect of today’s “food”.

Other sources:


Ellinger RH. Phosphates as food ingredients. Cleveland, OH: CRC Press; 1972. p. 73.



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