Fake Foods by L. A. S.

Review and Herald Publishing Association · Washington, D. C. · Aug 17, 1905

Fake Foods

By L. A. S.

L. A. S.

Some interesting figures on the subject of fake foods are published in recent bulletins issued by the New Hampshire State Board of Health. An analysis by the State chemist of samples of foods submitted to him for examination, yielded the following results:—

Among thirty-two samples of canned fruits, jellies, and jams examined, twenty-nine were found to be adulterated. Of twenty-four samples of lemon extract examined, twenty-one were adulterated; and of seven samples of lime juice, not one was found to be pure. Of thirteen samples of cream of tartar and baking-powder, four were adulterated. Of twenty-three samples of maple sirup and sugar, ten were adulterated. Of thirty-one samples of milk, fourteen were adulterated. Of forty-one samples of pressed meats and other meat products, twenty-three were adulterated. Of twenty-four samples of vanilla extract, twenty were adulterated. Of six samples of tomato catchup, five were adulterated. Of 363 samples of various products submitted, 164 were adulterated, the percentage of adulteration for the whole being 45.2.

The question of the nature of the adulterants used, is of course an important one. Adulteration with harmless materials is decidedly objectionable to the purchaser, but the matter becomes much worse if in addition to spending his money for that which he does not want, he is also made to administer poison to himself and his family. Adulterants which are designed as preservatives are among the most common of foreign ingredients in prepared foods, and it is well settled that most if not all of such ingredients are poisonous. Among the preservatives most frequently encountered by the State chemist of New Hampshire, were the salts of benzoic and salicylic acids. Certain coloring ingredients were found also which were not designed for admission into the human stomach. A number of samples of “raspberry preserves,” “currant” jelly, and “pineapple” jelly were found to consist wholly of apple, colored with coal-tar dyes and appropriately flavored.

It is possible of course, if not probable, that adulteration of food products is practised much more extensively in some States than it is in New Hampshire.

It is obvious from such facts that it is wise to dispense with prepared foods to the fullest extent, except such as are prepared under the housewife’s own supervision. Adherence to a simple, hygienic diet is not only best for the digestive organs, but will also exclude most of the “foods” extracted from tin cans, and substitute in their place foods upon which the work of preparation has been done by sun, air, and earth rather than by man.