Bariatric physician advises consumers to stay away from shelf stable food

Feb 3 2010

Many people do not realize the dangers of shelf stable foods. A shelf stable food is one normally stored in the refrigerator which has been altered so that it can be stored at room temperature for a long shelf life.

Bariatric physician Dr. Sasson "Dr. Sass" Moulavi, M.D. asks the question, "Shelf stable food contains bacteria which do not eat the food. If bacteria is not eating it, why are you?" He explains that many weight loss companies use shelf stable food as part of their program. It is easily shipped unrefrigerated, reduces costs and increases profits. The consumers get all the risks and very few benefits.

The risks arise from the various food preservation techniques used to extend a food's shelf life.  Decreasing the amount of water, increasing its acidity, or irradiating/sterilizing the food and then sealing in an air-tight container, can all extend a food's shelf life. Additives such as sodium phosphate are used to make food last a very long time unrefrigerated. Many countries have banned some of the preservatives to produce shelf stable foods that are still allowed in the United States.

Another reason to increase shelf life revolves around common oils and fats that would become rancid quickly if not refrigerated. Food manufacturers replaced these oils and fats with trans fats in order to delay the onset of rancidity thus increasing shelf life. Would you eat an unrefrigerated chicken and pasta dish that is over a year old? Yet many weight loss companies want customers to do just that.

Dr. Sass advises consumers to stay away from shelf stable food altogether. "If you think it should be refrigerated or frozen, you are probably right," he says. Instead, use as much fresh and preferably organic based diet foods. Frozen entrees are usually not a problem but the label should be checked to be sure. Dr. Sass also recommends eating fresh chicken, fish and seafood, explaining that frozen is good as well, especially if it is organic.

"It pays to be educated about the food you eat," Dr. Sass concludes. "Once you know what goes into the foods you eat, you can better build your body to be as healthy as possible."