If A Tree Falls On A Plate… Wood You Eat It? Wood in Food

A reoccurring theme in my blogs is the disclosure of ingredients in food that most consumers are not aware of.  Lately I have been receiving a lot of emails asking about “wood” in processed food. It’s true… wood (cellulose) is being added to common foods such as baked goods, pudding and ice cream (it is even used as the ingredient coating shredded cheese to block moisture to reduce clumping).

Not telling consumers what they are eating is an all too common practice by food companies, because let’s face it…if you knew your McDonalds™, Burger King™ or other popular burger joint contained “pink slime” you might decide to take your business elsewhere.

“Burying” the truth is a term that is literally and figuratively true when it comes to dishing out “dirt” in products like Taco Bell™ “beef mix”. The beef mixture lists silicone dioxide (a.k.a – sand) as a filler ingredient.

The quality and percentage of what Taco Bell products can legally call “beef” became the subject of a class-action lawsuit against Taco Bell that questioned whether or not the “beef filling” was even qualified to be classified as meat.

All things considered, a little wood pulp (cellulose) used, as a binder is one of the least of my worries when it comes to ingredients added to processed food. After all wood is technically just another a plant – and plants are our only source of dietary fiber and that’s a good thing since most Americans fall short of consuming enough fiber.

Cellulose is used to replace fat as it provides a similar cream like feel to foods like low-fat ice cream. Cellulose is also used to thicken and stabilize foods providing structure and preventing breakage.

It is the annoying habit of companies not being forthright and disclosing what is in food that perturbs me, that… and of course the use of cellulose to boost weight in food.  Cellulose has no natural place in meat- yet many manufacturers add cellulose to increase company profits in foods like meat that we pay for by the pound. To help companies do just that… the industry friendly USDA allows up to 3.5% cellulose to be added to processed meats.

The FDA recognizes wood pulp (cellulose gum, powdered cellulose, microcrystalline cellulose, etc.), as safe for human consumption, therefore there is no limit to how much cellulose can be added to packaged foods.

As commodity prices continue to rise, it is a safe bet that inexpensive wood fiber will continue to be added in greater amount to packaged foods, so check the label – ingredients are listed in descending by order of weight.

There are two types of fiber and both provide healthful benefits:

Soluble: pectin, gum and mucilage (expand when mixed with water)

And

Insoluble: cellulose and lignins (which you have likely deduced does not absorb or dissolve in water)

Both types of fiber are technically classified as carbohydrates, yet unlike other energy containing carbs, fiber does not contribute any energy (calories) when consumed since fiber passes right through the digestive system.

Soluble fiber is particularly beneficial in providing a sense of fullness as it expands once consumed and additionally lowering blood glucose and insulin spikes when consumed with other energy (calorie) containing carbohydrates.

Wood cellulose is insoluble – therefore it passes through the digestive system in the same state it entered. Insoluble fiber is beneficial to intestinal health, may reduce the risk of hemorrhoids, colorectal cancer and constipation.

Interested in supporting your right to know what you are eating?  Join the Right 2 Know March – October 1-16, 2011

© 2011 Copyrights Grant Roberts, All Rights Reserved