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The ABCs of food additives

The labels of products that fill the shelves of supermarkets, more and more resemble the cryptogram of the infinite series of numbers and letters. For some of them are hiding the real bomb mercilessly debilitating.

 

solving puzzles

It's no secret that the majority of products today are crammed with food additives that improve the appearance, taste and shelf life. Up to 1953 years their names prescribed on the packaging completely, but eventually replaced the shorthand: the letter «E» (from Europe) with a certain numeric code. Then the international classification has been developed, there are several hundred of these designations. Understand this impossibly high diversity is not too difficult - just remember the basic groups of additives.

Virtually no modern product is not without artificial colors (E100 - E182). The notorious preservatives (E200 - E299) are able to give product incredibly long life. The role of these dubious elixirs of youth often act sodium or potassium benzoate. To save the longer the meat, vegetables and fruits are imperishable, sulfur dioxide is used. He also "enrich" the so-called natural juices. And in dairy products added propionate, preventing proliferation of mold.

Antioxidants help to preserve the fresh appearance over a long period of time (E300 - E399). They can be found in sour-milk and sausage products, chocolate and butter. Stabilizers (E400 - E499) maintain an ideal consistency, and thickeners from the same group improve the viscosity of the products. These additives are present in various jams, yoghurts and sweets. Similar in effect emulsifiers (E500 - E599) make liquid products more homogeneous. Harmful taste enhancers (E600 - E699) are part of fast food and snacks, such as chips and crackers. The group under the codes Е700 - Е799 still remains vacant and is intended for additions of the future. The list of sweeteners (E800-E 899), defoamers invariably present in beer, and other additives complete the list.

 

Friendly E-shki

Among these lush chemical colors, experts point out just a few completely safe food additives. First of all, it is curcumin dye (Е100), useful in Alzheimer's disease, as well as protecting the body from various infections. It is found in mustard, butter, pasta and some sweets. Another dye, lycopene (Е160d), protects our cells from the action of various oxidizing agents and slows down the development of cataracts. 

No less useful lactic acid (E270), normalizing the intestinal flora and regulates the level of acidity. The same number can be safely put lecithin (E322) contained in egg yolks, eggs and milk. It is important for the nervous system, internal organs and as a prophylactic atherosclerosis. Succinic acid (E363) was added to soups, desserts and dry beverage mix, too, is absolutely harmless.

The sweetest addition in this line is arag (E406), which is present in marmalade, marshmallow, pastille and other delicacies. It saturates the body with potassium, sodium, magnesium, iron, iodine, and also removes toxins from the body. Magnesium carbonate (E504), known to us as a baking powder, poses no threat. Like the sweetener thaumatin (E957), which is most often found in ice cream and dried fruits.   

 

Perfidy under znakom «E»

The list of harmful food additives is tens of times longer. Its top lines are occupied by the three most dangerous compounds. This preservative is sodium benzoate (E211), which kills any bacteria, thereby increasing the shelf life of the products. As a rule, it is added to meat, chips, ketchup and soda. A hobby for products with such an ingredient can cause serious disruptions in metabolism or even cancer. The renowned taste enhancer glutamate sodium (E621) gives the products the desired taste, enhancing the imaginary pleasure of the process of absorbing food. In fact, it is the cause of diseases of the brain, digestive organs, impaired vision. In addition, sodium glutamate causes almost narcotic addiction. Sweetener aspartame (E951), not stingy, put in various drinks and canned food. Scientifically proven that this substance provokes a sharp migraine, deterioration of mental activity, damage to the skin, and the appearance of malignant tumors.

There are a few more additives to remember, the degree of harmlessness of which is highly questionable by doctors. We are talking about sodium nitrite (E250), sodium nitrate (E251) and potassium nitrate (E252). They are invariable ingredients of sausages and minced meat, which give the gray-brown meat mass an appetizing pale pink hue. This same chemical "seasoning" is added to canned fish and hard cheeses to prevent swelling. For people with diseases of the intestines, liver or cholecystitis, such a "filling" is pure poison. And healthy citizens, with its help, risk getting chronic ailments.

 

substitution flavors

Rare meat product costs without vegetable protein or soy, the percentage of which can be up to 95%. This fact is very difficult to be ignored, because soy causes diabetes, gastric diseases or cancers.

The main advantage of palm oil from the viewpoint of the manufacturer's dishonest - its cheapness. So on this basis produce almost all dairy products, mayonnaise flesh before. Frequent use of this additive can make cardiovascular disease or cancer.

To give products a lush volume, modified starch is often used. It can be found in sour cream, yogurt, mayonnaise, ketchup and other similar products. Uncontrolled absorption of food with a high content of modified starch causes various allergic reactions and undermines the immune system. 

Adherents of dietary food fanatically replace sugar with fructose, sincerely believing in its miraculous properties. Meanwhile, this sweetener contributes to weight gain rather than reducing it. Moreover, the abuse of this additive often leads to diseases of the gastrointestinal tract.  

 

Be careful when choosing food for every day. Spend a few minutes exploring the label of a suspicious product. This is not the most fascinating reading can bring invaluable help.  

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