This week will require a little research and a food additive treasure hunt in your own kitchen. First, review the link below from the Center for Science in the Public Interest. The original article, which they publish about every 4 years or so, was called Chemical Cuisine, and youll see why. This is a long list, make sure you scroll down and see it all. Study the safety key for a minute or two before proceeding to the list. Take a look, read through them. Then, find some foods in your own home that have them (this wont be hard). For full points, find at least 4 products, find both products with bad additives and some benign (non-harmful) ones. Pick 1 additive in each product to explore in detail, how is made, why is it used, what are the arguments for its safety/benefit and/or what are the arguments for its deleterious effects?
http://www.cspinet.org/reports/chemcuisine.htm
For your original posting: Discuss what surprised you about the food additives info (either from a general standpoint or from your personal pantry observations). Then, let the class know the foods you found in your own pantry or fridge so we know what is okay to buy and what we might want to start avoiding. If everyone does 4 or more then we will have a nice list of good and bad going.
