Descrizione
Introduction
Of the many misconceptions used in the “natural vs. artificial” narrative, two stand out: (1) That artificial flavors are inherently less healthy than their natural counterparts, and (2) that a flavor chemical obtained from a natural source is either different or superior to the same flavor chemical produced in a laboratory or factory.
Together, these beliefs represent a cornerstone of the natural movement. As pervasive as this mindset is among consumers of “organic” and “natural” goods, it violates simple laws of chemistry.
Not only is this belief false, there are actually times when the opposite can be true. For example, an artificial flavor made in a lab will typically be approximately 100 percent pure, while that same flavor that is obtained from a plant will not. A natural version will contain other chemicals, which make up the flavor of the food, and some of these natural chemicals can be toxic, or even carcinogenic, while an artificial flavor won’t contain these substances. Some of the chemicals that comprise the mixtures of natural flavors or scents have even been characterized by environmental groups as dangerous. But as you will see, they are nothing of the sort.
The truth is multiple chemicals that make up natural flavors in a piece of fruit are not harmful. They are not toxic in natural foods for the same reason they are not toxic in artificial ones — they can’t be. As wisely codified by Paracelsus, the noted 16th century scientist often considered to be the founder of modern toxicology, the dose makes the poison. Or none of us would have survived this long.
Yet, food marketers unabashedly exploit natural-versus-artificial falla- cies. The trend began in health food stores but it has spread throughout the entire industry. “No artificial flavors” is prominently displayed on
the labels of one product after another, including macaroni and cheese, cookies, candy bars and jelly beans.
There is, of course, is no obvious health downside to consumers who choose products that are advertised as containing “no artificial flavors.” They will probably pay more to get something that is just made by a different process. It may or may not taste the same, but that’s it. There is harm here in continued dissemination of factually incorrect science to Americans, which indirectly assaults all of us, but most important is the manipulation of those who can’t afford to choose to overpay for foods and goods that offer nothing more than imaginary benefits. It is these people pressured by marketing claims — that any product without a natural sticker is more dangerous — who may come to think that they’re bad parents if they choose conventional products for their kids.
Environmental groups have spent hundreds of millions of dollars trying to convince people that there are harms associated with exposure to trace levels of chemicals, especially those added to food. This market-
ing chicanery of the food industry is so pervasive that it perpetuates an irrational fear of chemicals, and this fear has a cascade effect on public acceptance of science as it pertains to quality of life.
Consumers should always have the right to choose whatever products they prefer, but when this “choice” is built upon scaremongering a scien- tific fallacy, it’s not a choice at all. It is an apparent choice, not a real one, all thanks to faulty science.
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