Additives are used to enhance the flavor, appearance, or texture of a food, or as a preservative. Some should be avoided, while others are considered safe. What are the most common ones, and what should be do about them?
MSG: Monosodium glutamate has raised a ruckus since 1969, when a study of mice found that large amounts caused harmful neurological effects and impaired growth and development. Since then, the controversial substance has been the subject of many studies, and many Asian restaurants have stopped using it. Jury is still out on it, but it’s probably best to avoid it.