In many food products on the market contain different types of
additives and preservatives. These chemicals may cause some health
problems.
Commonly used in food additives and preservatives
Today, most people tend to eat ready-made food in the market, rather than at home. These foods contain a preservative, so their quality and taste, maintenance and destruction of bacteria and yeast. Over 3000 additives and preservatives are available on the market, which are used as antioxidants and anti-microbial agents. Salt and sugar is the most commonly used additives. Some of the most commonly used food additives and preservatives are aluminum silicates, amino carboxylic acid compound, ammonium carbonate, sodium nitrate, propyl gallate epigallocatechin gallate esters, butylated hydroxy toluene (BHT), artificial colors butylated hydroxy anisole (BHA), monosodium glutamate, sugar, potassium bromate, potassium sorbate, sodium benzoate, also added to foods to give them an attractive appearance. These coloring substances are erythrosine (red), of canthaxanthin (orange), amaranth (Azoic red), tartrazine (Azoic yellow): the mahogany bixine (orange-yellow).
When we need a longer period of time to store any food should be properly handled. In this process, some known substances and chemicals, as an additive, is added to the food. Additives always maintain the high quality of the food. In addition, we also need to add a preservative to prevent food sabotage. Direct additives, intentionally added to food for a particular purpose. Indirect additives to be added to food, its processing, packaging and storage. Food preservatives, for inhibiting the growth of bacteria, fungi and yeast, in a food additive. The manufacture of some additives, from natural sources, such as corn, sugar beet, soybean, and some is artificial, synthetic additives.
Use
When the food is to be stored a long time, the use of preservatives is essential to maintain its quality and flavor. The excess of water in the food, and may lead to the growth of bacteria, fungi and yeast. Prevent the destruction due to the use of the growth of bacteria and fungi in food additives and preservatives. They maintain the quality and consistency of the food. They also maintain the palatability of the food and health, to improve or maintain their nutritional value, the control of the appropriate pH value of fermentation and color, and to improve its taste.
Additives are classified as anti-microbial agents, anti-oxidants, artificial colors, artificial flavors, flavor enhancers, chelating agents, thickeners and stabilizers. Antimicrobial agent used in products such as salad dressings, baked goods, margarine, cheese and pickled foods, such as salt, vinegar, sorbic acid and Calcium Propionate. High-fat foods in antioxidants, including vitamin C, E, BHT and BHA. The use of chelating agents, such as malic acid, citric acid and tartaric acid, in order to prevent flavor changes, discoloration and spoilage of food.
Dangers and side effects
While these additives is essential for the storage of food, they may cause some health problems. They can cause allergies and conditions, such as hyperactivity and attention deficit disorder in some specific chemicals sensitive person who is different. Foods containing additives can cause asthma, hay fever and certain reactions, such as rash, vomiting, headache, chest tightness, hives and eczema deterioration. Known risk of certain food additives and preservatives are as follows:
Benzoate can cause allergies, such as skin rashes, asthma, and that is caused by brain damage.
Caramel is a famous flavoring and coloring agents, can cause a deficiency of vitamin B6. It can be caused by certain genetic defects, and even cancer.
Bromate destroy the nutrients in the food. It may cause nausea, diarrhea.
Caffeine is a colorant and flavoring agent, a diuretic, stimulant properties. It can cause nervousness, heart palpitations and occasionally heart defects.
High blood cholesterol levels, as well as damage to the liver, renal Butylates responsible.
The red dye 40 are suspected to cause birth defects, and may be carcinogenic.
Mono and diglycerides, can cause birth defects, genetic changes and cancer.
Saccharin can cause toxic reactions and allergic reactions affecting the skin, gastrointestinal tract and heart. It may also lead to cancer and bladder cancer.
Sodium chloride can lead to high blood pressure, kidney failure, stroke and heart attack.
In order to minimize the risk of health problems, you should avoid foods containing additives and preservatives Calcium Propionate. Buy canned food, you have to check the ingredients. You should buy organic food, no artificial additives. Try to eat freshly cooked food, rather than processed or canned foods as much as possible.
OTHER ARTICLE: D-xylose In Nature
Commonly used in food additives and preservatives
Today, most people tend to eat ready-made food in the market, rather than at home. These foods contain a preservative, so their quality and taste, maintenance and destruction of bacteria and yeast. Over 3000 additives and preservatives are available on the market, which are used as antioxidants and anti-microbial agents. Salt and sugar is the most commonly used additives. Some of the most commonly used food additives and preservatives are aluminum silicates, amino carboxylic acid compound, ammonium carbonate, sodium nitrate, propyl gallate epigallocatechin gallate esters, butylated hydroxy toluene (BHT), artificial colors butylated hydroxy anisole (BHA), monosodium glutamate, sugar, potassium bromate, potassium sorbate, sodium benzoate, also added to foods to give them an attractive appearance. These coloring substances are erythrosine (red), of canthaxanthin (orange), amaranth (Azoic red), tartrazine (Azoic yellow): the mahogany bixine (orange-yellow).
When we need a longer period of time to store any food should be properly handled. In this process, some known substances and chemicals, as an additive, is added to the food. Additives always maintain the high quality of the food. In addition, we also need to add a preservative to prevent food sabotage. Direct additives, intentionally added to food for a particular purpose. Indirect additives to be added to food, its processing, packaging and storage. Food preservatives, for inhibiting the growth of bacteria, fungi and yeast, in a food additive. The manufacture of some additives, from natural sources, such as corn, sugar beet, soybean, and some is artificial, synthetic additives.
Use
When the food is to be stored a long time, the use of preservatives is essential to maintain its quality and flavor. The excess of water in the food, and may lead to the growth of bacteria, fungi and yeast. Prevent the destruction due to the use of the growth of bacteria and fungi in food additives and preservatives. They maintain the quality and consistency of the food. They also maintain the palatability of the food and health, to improve or maintain their nutritional value, the control of the appropriate pH value of fermentation and color, and to improve its taste.
Additives are classified as anti-microbial agents, anti-oxidants, artificial colors, artificial flavors, flavor enhancers, chelating agents, thickeners and stabilizers. Antimicrobial agent used in products such as salad dressings, baked goods, margarine, cheese and pickled foods, such as salt, vinegar, sorbic acid and Calcium Propionate. High-fat foods in antioxidants, including vitamin C, E, BHT and BHA. The use of chelating agents, such as malic acid, citric acid and tartaric acid, in order to prevent flavor changes, discoloration and spoilage of food.
Dangers and side effects
While these additives is essential for the storage of food, they may cause some health problems. They can cause allergies and conditions, such as hyperactivity and attention deficit disorder in some specific chemicals sensitive person who is different. Foods containing additives can cause asthma, hay fever and certain reactions, such as rash, vomiting, headache, chest tightness, hives and eczema deterioration. Known risk of certain food additives and preservatives are as follows:
Benzoate can cause allergies, such as skin rashes, asthma, and that is caused by brain damage.
Caramel is a famous flavoring and coloring agents, can cause a deficiency of vitamin B6. It can be caused by certain genetic defects, and even cancer.
Bromate destroy the nutrients in the food. It may cause nausea, diarrhea.
Caffeine is a colorant and flavoring agent, a diuretic, stimulant properties. It can cause nervousness, heart palpitations and occasionally heart defects.
High blood cholesterol levels, as well as damage to the liver, renal Butylates responsible.
The red dye 40 are suspected to cause birth defects, and may be carcinogenic.
Mono and diglycerides, can cause birth defects, genetic changes and cancer.
Saccharin can cause toxic reactions and allergic reactions affecting the skin, gastrointestinal tract and heart. It may also lead to cancer and bladder cancer.
Sodium chloride can lead to high blood pressure, kidney failure, stroke and heart attack.
In order to minimize the risk of health problems, you should avoid foods containing additives and preservatives Calcium Propionate. Buy canned food, you have to check the ingredients. You should buy organic food, no artificial additives. Try to eat freshly cooked food, rather than processed or canned foods as much as possible.
OTHER ARTICLE: D-xylose In Nature
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