Family Health Articles - Food & Nutrition
The Scary Side of HalloweenUnmasking the tricks in your child's candy treats.
By Beth Swanson
Forget the costumes. For many kids, the best part of Halloween is a pile of sweets. But before you start doling out candy bars to all those ghosts and superheroes, or allow your own little monsters to rip open the wrappers, you may want to take a closer look at those cryptic labels. Yes, some of the ingredients used to make popular confections could give you a fright. But never fear—we will unlock the dark secrets of those mysterious ingredients and present you with some delicious natural and organic alternatives.
Alkali
Alkali is an acid neutralizer that is used to increase chocolate’s flavor while reducing its bitterness. (When you see alkali—also known as Dutch process cocoa—on a label, it’s often a sign that cheap cocoa beans were used.) Unfortunately, it also destroys most of chocolate’s antioxidants.
Artificial Flavors and Colors
These chemicals can have adverse health effects such as hyperactivity, allergic reactions, skin rashes, headache and fatigue.
High Fructose Corn Syrup (HFCS)
This sweetener is made by processing cornstarch to make fructose. HFCS increases product shelf life and is an inexpensive substitute for cane sugar. Often, however, both the cornstarch and the enzymes used in processing it are genetically modified. Also, many studies have shown that HFCS increases the risk for type 2 diabetes and coronary heart disease, and research suggests that it’s a major contributing factor in the obesity epidemic.
Partially Hydrogenated Oil
Partially hydrogenating oil creates a semisolid that’s similar in consistency to butter. It’s a low-cost ingredient that’s used to give baked goods and snacks a pleasing texture and a longer shelf life. Hydrogenated oils are unhealthy because they contain high levels of trans fats that have been found to increase harmful LDL cholesterol and decrease good cholesterol, contributing to heart disease.
Polyglycerol Polyricinoleate (PGPR)
This emulsifier (binding agent) is made from castor beans. It is used to reduce the thickness of chocolate so that it can flow more easily when melted and provide a smoother texture. Although no adverse health effects have been recorded for PGPR, it is generally used as an inexpensive alternative to cocoa butter. And when the amount of cocoa butter has been reduced, it usually means that antioxidants and their perceived health benefits have been reduced or eliminated as well.
KIWI’s Bag of Goodies
College Farm NaturePops organic lollipops
Sunspire Sundrops
Newman’s Own Organics chocolate cups
Jelly Belly Natural Channels jelly beans
Clif fruit ropes
Green & Black’s organic milk chocolate bars
Surf Sweets gummy worms
Candy Tree organic lollipops
Endangered Species individual chocolate bars
Nature’s Path granola bars
My Family Farm cracker cargoes
Stacy’s pita chips
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