Thousands of different chemicals, both natural and synthetic, are
used as low-cost substitutes for natural flavorings.
Vanillin (imitation vanilla), for example, is widely used in chocolates.
Many people who believe they are reacting to chocolate are actually
sensitive to the synthetic chemical flavoring.
A single artificial flavoring can be made up of anywhere from a few
to hundreds of separate chemicals, many of which are derived from petroleum.
For example: the formula for a synthetic raspberry flavoring
is: Vanillin, Ethylvanillin, Alphaionone, Maltol,
1-(p-hydroxyphenyl)-3-butanone, Dimethyl sulphide, 2,5-Dimethyl-N-(2-pyrazinyl)
pyrrole. There are no raspberries in this raspberry flavoring.
You will find that there is very little research on flavorings, even though there
are many thousands of them in our commercially-prepared foods. This is not because
they are so safe .... it is because the manufacturers have convinced our FDA (Food & Drug Association) as well as the WHO (World Health Organization) that research is not needed since only small amounts of these strong chemicals are used. In other words, it is to be assumed that "a little bit can't hurt." These chemicals are therefore barely tested for safety, and not tested at all for neurotoxicity. The few studies published show that the flavorings tested suppress various liver enzymes. Whether these or other effects are increased when flavorings are combined with colorings and preservatives is not known. You and your children are the "guinea pigs" here.