Do you read the product labels you are buying in the store?
What is behind the infamous codes that start with the letter E? Experts point out that additives are not necessarily harmful, as is generally assumed. These are substances that are added to food during processing technology that would enhance the sensory properties and preserve quality. It is wrong to withdraw an equal sign between the emulsifier and contaminants such as pesticides, insecticides and heavy metals.
However, should pay attention to substances that give color to the product and enhance the taste and smell, because they have the task to mask the poor quality of raw material. The application of these additives improves the flavor often of poor quality foods and attractive organoleptic properties “tera” consumers to them immoderate use. Over time, this leads to obesity, and insufficient supply the body the necessary nutrients and biocatalysts. The long consumption of canned instead of fresh and cooked food, also can lead to a number of health problems.
Competent institutions point out that all the additives that are found in food products, allowed by our, and first of all European regulations and directives, and that they are safe to human health in the permitted amounts. They passed a series of studies, until they came to the positive list. Of course, not all additives are the same. There are many useful, such as emulsifier lecithin, which is present in confectionery products or soy protein in the meat industry, which contribute to the nutritional value of the product.
On the positive list of 338 additives, and they are under the functional capacity divided into 22 categories which include permitted preservatives, antioxidants, stabilizers, dyes, sweeteners … The food products are labeled indicating the category, name or E number additives. For example, in a food can to stand preservative sodium benzoate or preservative E211, so that the label always carefully read! The fact that nowhere do not see the “E” does not mean that the product is free of additives.
The use of food additives in children’s diets contributes to the youngest acquire wrong habits, but they becomes attractive only food a strong taste and smell, which they usually close at hand. Children is not easy to get used to take fresh foods, because they are not as tasty, and it primarily refers to vegetables.
However, if not every day you eat fresh groceries, does not mean that the proper and healthy food. Experts warn that the additives in the products, the health worse affected by pesticides that are sprayed fruits and vegetables, as well as irregular livestock. Manufacturers insist on a higher birth rates of plants and therefore uses vegetables from the greenhouse, which is much more sprays and protects various means. The same goes for fruit that is not from this area, is treated with chemicals to withstand transport and freshness, so that imported citrus fruit has significantly less vitamin C and nutrients from freshly harvested fruits.
And the meat is of poor quality because the cattle, generally, do not feed properly in order to achieve a cheaper price of meat. Animals are often treated with growth hormone and antibiotics, which further jeopardizes the health of people. Food produced from raw materials of poor quality must be more to enrich the additives and to further vitaminizira, so there is a vicious circle …
If you are unable to obtain organic produce or fruit, vegetables and meat that you know that are minimally chemically treated, nutritionists advise not to keep it evenly, and avoid using that buying the same foods. For example, if you love mushrooms, avoid eating only mushrooms that most Group Amendment and treated with chemicals, but combine different types.
Guide dangerous emulsifiers
On the effect of additives in the diet to health for decades kept the controversy. Many studies have proven that some substances can actually cause serious problems, after which they officially banned in most countries.
One of them is an emulsifier E 123 and was found to be toxic. The epithet “hazardous to health” is attributed to the following codes: E 102, E120 and E124.
There is evidence that problems with the intestines can cause E 220, 221, 232 and 224, problems with digestion E 338, 339, 340, 341, 450, 461, 463, 465 and 466, skin diseases can cause E 230, 231, 232 and 233.
Emulsifier E 200 reduces the amount of vitamin B in the body, cholesterol increase 320 and E 321 and the blood pressure 311 and E 312. The individual emulsifiers are considered as potential causes of cancer, such as 131 E, 142, 210, 211, 213, 214, 215 216 and 217.
Emulsifiers can be very useful. Behind the code E 110 hides anticancer turmeric, E 160 is a carotene pigment, which also protects the tumor, the E 170 Calcium carbonate E 300 Vitamin C, Vitamin E 306 E 504 E-magnesium carbonate …
Soy lecithin, which is marked under the code E 322 is a component of many products, especially sweets. Has dietetic and therapeutic properties, recommended as a dietary supplement, it contains ingredients that affect the liver metabolism, fat absorption, blood coagulation and regeneration of cells of the nervous system. It is used in the production of all types of bread and pastries, especially those which adds fat, improves the technological properties of the product and prolong their freshness. Confectionery industry it is used in the production of chocolate, chocolate and cocoa products and toppings. In mayonnaise, mustard and juices are often added to E 330 (citric acid), which are attributed and antioxidant properties.