according to
science world
, back when cows ate only grass, their milk was yellow tinged because of the beta carotenes in spring and summer grass. in winter they ate hay, which is paler, causing the milk to be pale. same story with butter; cows store the beta carotene-rich forage of spring and summer leaving a slight yellow hue.
additives such as emulsifiers and stabilizers, including whey powder, are used in some cheeses, yogurts and ice cream for fat dispersion, to improve creaminess and “mouth feel”, and to reduce microbial growth, according to
caldic canada
, which manufactures and distributes food ingredients.
preservatives that lurk inside the box
many packaged and canned foods, although often high in salt (a reliable preservative), sugar and other additives and preservatives, include some that are healthy. cereals, for instance, can be loaded with added vitamins and minerals, including calcium, potassium, iron and b vitamins. others are used to extend shelf life and prevent the product from turning rancid.
reading those labels is key to differentiating between the good additives and the not-so-good, like an excess of salt, sugar and fat.
“we have clear and open labelling in canada that [mandates] all ingredients have to be listed on the packaging,” says b.c.-based dietician pamela fergusson. “the nutrient composition is also explained on the label. i encourage canadians to [focus more] on the back of the package labelling rather than the front, which is not as tightly regulated. a company can say, for example, something is ‘natural’, but what does that actually mean? [but] because something has a chemical name you’ve never heard of doesn’t mean it’s necessarily harmful.”