Now that school is back in session, it is time to revisit packing healthy lunches. Whether headed to work, university, or school, everyone needs nutritious food to keep them going for the day. It is all too easy to fall back on convenient single-serving packaged goods - from crackers and cookies to salad dressing. Even seemingly healthy options may contain more than you were expecting.

Most processed foods contain additives that either preserve or enhance flavour and appearance. Of course, it is pretty difficult to start from scratch for everything, although some people manage it. With kids around, that may not always be practical. However, it is possible to reduce how many additives are present. Knowing your additives is part of the battle.

Acesulfame-K is a potassium salt discovered in 1967. Extremely sweet, it is used to replace sugar, often combined with aspartame or other artificial sweeteners. Acesulfame-K enhances sweetness, even when added in small quantities. At higher levels, there can be a bitter aftertaste. To counteract this, Kraft Foods patented the addition of sodium ferulate. Acesulfame-K cannot be broken down in the body, so it is zero-calorie and passes through digestion unchanged. Approved by the FDA in 1988, it’s added to many foods including desserts, candies, syrups, gum, yogurt, and alcoholic drinks. Because acesulfame-K is not a natural sugar, it is suggested for diabetics and dieters, appearing in many sugar-free products.

So what’s the problem? Well, there are few long-term studies or clinical tests. Government reviews have seen no problem, but there are still detractors. One concern is that acesulfame-K contains methylene chloride, a toxic solvent when isolated. Exposure can cause milder symptoms such as headaches, depression, nausea, mental confusion, and visual disturbances. However more serious effects include liver and kidney problems, and cancer. It is unclear whether the effects of pure methylene chloride have any bearing once chemically combined to form acesulfame-K. Food companies and government regulators remain convinced that it is safe.

However, regardless of the debate, something that is not truly a food and passes through the body undigested seems like an odd ingredient for cooking and eating. I don’t know about you, but I would rather add sugar or molasses in moderation, use honey, or stick with fruits.