ORANGES are not the only fruit that make it on to supermarket shelves in a way Mother Nature never intended. Dyed to meet our brighter colour expectations, oranges are among thousands of other foods that have been mixed, flavoured, treated, pumped with preservatives, waxed, sprayed with oil or generally tampered with in the name of better taste and longer shelf-life.
Even 'fresh baked' bread can contain up to 16 chemicals used to keep it 'fresh', writes Ruth Winter in the latest edition of The Consumer's Dictionary of Food Additives.
While fruits and vegetables are sprayed with fungicides, pesticides, herbicides and other anti-spoilants to ensure that they are unblemished, chickens are fed a chemical that will make the meat look more yellow - and more appetising.
The result is some of the foods on shop shelves are so nutritionally challenged they are recognisable only by the picture on the box. Neither your mother nor a chicken would recognise some of the chicken soups on sale today, Winter says.
Even if a product claims to have no preservatives, it may have enough sodium (usually in the form of common salt) to save it for future generations as well.
According to the American National Cancer Institute, consumers are swallowing close to 150,000 substances that have been added to the food they eat, from the time it is grown to processing and packaging.