DEAR DR. BLONZ: I am hoping to learn more about the history of chemicals used as food additives. With the advent of controlled atmospheres to limit spoilage, why are additives even needed? -- S.L., Tulsa, Oklahoma

DEAR S.L.: There is definitely confusion about food additives: about how they work and why they are needed. Fresh, whole foods remain on the top of the priority list, but food additives -- which include preservatives, flavors and colors -- should not be automatically feared. To be sure, they are a mixed lot, but the more you learn, the more you may find that some deserve appreciation.

Some additives are naturally occurring substances, while others are synthesized in a laboratory. All are chemicals, but the same can be said for everything we eat, whether it comes fresh from the garden or in a package on your grocer’s shelf. And what may surprise you is the fact that whether an additive is “all-natural” or chemically manufactured has little bearing on its safety. This is a big and controversial topic, but seeing as you asked about history, that will be my focus.

If you think that food additives are an invention of modern science, think again. For thousands of years, people have added substances to food to maintain or enhance its appearance and taste, and to preserve its shelf life. Cosmetic color additives have been traced as far back as 5000 B.C.; the use of salt as a preservative dates back to 3000 B.C.; sulfite preservatives were used by the ancient Romans; and the use of herbs and spices to enhance taste and appearance, and often to conceal spoilage, has been around since biblical times.

Beginning with the industrial revolution, more and more people moved from the farm to the city. There were more mouths to feed with less land, and food had to be transported greater distances. All this brought about a greater need for foods and food products to remain fresher for longer, and be able to withstand a wider variety of storage conditions. Through the use of food additives, processors could begin to offer a year-round supply of safe, wholesome and convenient foods.

But were they safe? Could just anything be used as an additive? For a long time, there was little control over what was added. Unscrupulous food purveyors could get away with using questionable chemicals to make already-spoiled foods take on the appearance and taste of a more wholesome product. It wasn’t until 1889 that a USDA chemist named Harvey Wiley began to examine the widespread use of additives. His work led to the Pure Food and Drug Act of 1906; the Food, Drug and Cosmetic Act of 1938; and eventually to the Food Additives Amendment of 1958. These laws formed a protective framework that remains in place today.

Today’s food additives are strictly regulated. The testing of a new additive can take several years, and includes a comprehensive battery of chemical and animal testing for a wide variety of potential effects and interactions. The Food and Drug Administration decides on additives’ safety, and regulates their use in foods.

Send questions to: “On Nutrition,” Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: My question is about the coating often used on nuts and candy. One almond product ingredient label listed “sugar, almonds, flour dextrin, artificial colors and flavors, titanium dioxide and carnauba wax.” The carnauba wax has me concerned -- as does the amount of fat in almonds, although that wasn’t a surprise. Another snack I have looked at uses shellac, which I know gets used on wood. Where do these come from, and are they things I should try to avoid? -- C.V., Washington, D.C.

DEAR C.V.: Carnauba wax comes from the leaves of the South American wax palm. It is used as a wax or a glaze, and it has GRAS status: generally regarded as safe. It is one of a number of such compounds used in foods. Carnauba, by the way, is also used in high-quality car waxes. Shellac is another commonly used wax that comes from an Asian insect; it is also used on candies, jewelry and floor waxes.

Waxes get applied to hard-coated confections, such as the candied almonds you mention. But notice that sugar is the first item on the list, which means that on a weight basis, there’s more sugar than almonds in the product. Waxes are also used with produce, including tomatoes, apples, bell peppers, avocados, cucumbers, sweet potatoes, all citrus fruits, peaches, pumpkins, eggplants, squash and nuts in hard shells. In produce, waxes are used to help retain moisture, slow down flavor loss and enhance appearance. Waxes are not considered harmful, and are only used in small amounts. For example, the Center for Produce Safety estimated that one pound of wax would cover 160,000 pieces of fruit or vegetables.

You mention that you are watching your fat intake, which is all well and good. Please understand that regardless of the sugar in that snack, almonds are a good food. There is a big difference in getting your fats from wholesome food like almonds than getting it from donuts, fries or chips. Aside from being high in protein, almonds are a source of vitamin E, dietary fiber and many of the B vitamins. They contain several minerals, and are one of the best nondairy sources of calcium and magnesium.

About 80% of the calories in almonds come from fat. This might become an issue if you are consuming large quantities, but the actual recommended serving size is 25 to 30 almonds, or about 1 ounce a day. At that serving size -- which contains approximately 170 calories and 14 grams of fat -- the assets from this food far outweigh any “fat” liability. Also, the fats in almonds are predominantly monounsaturated -- a type found to have little effect on the risk of heart disease in an otherwise healthy diet. Studies have reported that the cholesterol-lowering effects of a diet using almonds as the source of fats was comparable to one based on olive oil.

Send questions to: “On Nutrition,” Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: I appreciated your recent attention to nuts, as I’ve always liked to snack on them, but must admit reluctance due to their fat content. My partner insists that some nuts have significantly less fat than others, and feels that the fat in nuts is not the harmful kind, so that in reality, eating nuts can be good for you. I would like to believe this, but am skeptical. -- S.M., Scottsdale, Arizona

DEAR S.M.: It’s OK to go nuts. Plentiful research supports the concept that nuts and seeds have a place in a well-balanced diet. While they are high-fat foods, they are also versatile, taste good and pack a variety of nutrients.

Snacks are an ever-present fixture in our diet. When we have neither the time nor the desire to have a full meal, we tend to satisfy our hunger pangs with a quick bite. As inevitable as these occurrences are, most of us fail to plan ahead, and find ourselves at the mercy of whatever’s available. Nuts and seeds, being portable and nutrient-rich, are a good fit for these moments.

Some are indeed lower in fat than others. One low-fat nut that comes to mind is the chestnut; most others are at the other end of the scale. Your partner’s comment about the type of fat is accurate, as most nuts tend to be rich in the monounsaturated kind. But keep in mind that how or whether a fat is harmful depends on your dietary “big picture.” As long as we give our bodies the whole foods and plant-based nutrients they need, and have an active lifestyle, the potential for harm from nut calories and fat shrinks in impact.

Nature protects its own, so nuts and seeds often come with antioxidant substances to help keep the energy supply wholesome for the plant-to-be. Almonds, for example, aside from being high in protein, are a good source of vitamin E, dietary fiber and many of the B vitamins. They contain several minerals and are one of the best nondairy sources of calcium and magnesium. A study with almonds, reported in the American Journal of Clinical Nutrition, found cholesterol-lowering effects from a diet using almonds as the source of fats.

Adding nuts and seeds can be an exercise in imagination. In addition to eating them out-of-hand, you can include them in a stir fry, toss them into salads or use them in sauces, on pizza, or added to yogurt for an extra crunch. When combined with vegetables, fruits or grains, nuts can share center stage as part of a nutritious, complete meal that even works, as we have seen, for those on a weight-loss regimen. They can be useful to help satisfy the sometimes insatiable energy demands of growing children. They can be used in morning cereal and make a great lunch-box treat. They are certainly a more healthful choice than french fries, chips and cookies.

Plan ahead and stash some nuts or seeds at your office, in your bag or in your car. I often make my own mix using various nuts, dried fruits, some dark chocolate chips and coconut shavings. Design your own mix, and by doing so, you’ll take control of your cravings and have a nutritious snack of your choosing available when needed.

Send questions to: “On Nutrition,” Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.