Why are additives used?
Consequences often overlooked ...
The 3 most strongly criticized additives
Avoid bad fats and trans fatty acids!
Why are additives used?
The food industry is not mistaken. To make our dishes more attractive, she is constantly finding new molecules that allow among other things to be more "safe". How do you know if the food we buy contains additives? It is very simple. Just take a look at the packaging. They are mentioned by the letter E followed by numbers.
To note :
In France, before placing an additive on the market, it undergoes numerous checks and tests. And this is the European Food Safety Authority (EFSA) composed of a team of scientists, which defines the " maximum dose of no-effect additives " (EHRs). It is on this basis that we use to calculate the " acceptable daily intake " (ADI)
We note:
- Colorants (E100 to E180)
Preservatives which limit the growth of bacteria (E200 to E285),
- Antioxidants that guarantee a good color of food, whatever the season (E300 to E321),
- emulsifiers, thickeners and other flavor enhancers (E322 to E 495),
- Sweeteners such as aspartame that is still controversial (E420, E421, E950 and E967).
To remember :
Additives are mainly used for:
- Increase product offerings in any season
- Improve the attractiveness of foods
- Ensure safety in food preservation
- Maintain or even increase the quality and nutritional value of food
Consequences often overlooked ...
Despite all the tests that are carried out on new additives , they are regularly subjected to strong criticism. Yet one thing is certain, none of these substances is carcinogenic . At worst, they can cause allergic discomfort in some people, but nothing serious.
On the other hand, what is worrying is the fact of ignoring the long-term consequences of daily ingestion of various additives and the effects they can have on the body, especially when we know, is coupled ingestion of pesticides and other heavy metals , in small quantities of course, but almost daily.
The 3 most strongly criticized additives
aspartame
After tests on rats, the results created controversy. And for good reason, rats consuming aspartame for this study have been subject to brain tumors. Of course, since this study, others have been carried out and have shown no link between the sweetener and the risk of cancer. But the worry is still there, and the consumption of aspartame is strongly discouraged for people prone to phenylketonuria (genetic disease that results in mental retardation ...)
Propylene glycol
It is an emulsifier present everywhere, especially in medicine (it is antifreeze in cold rooms) and in cosmetics (moisturizing creams, deodorant, sun products and other toothpastes ...)
Harmful but frightening because of its use in medicine, it is nevertheless risky for people suffering from kidney problems or asthma.
Nitrates and nitrites
Used mainly in food, they are intended to block the appearance of bacteria that cause food poisoning sometimes fatal. So far nothing disturbing, except that nitrite, once absorbed by the body is transformed into nitrosamines, listed as carcinogenic by the World Health Organization.
Avoid bad fats and trans fatty acids!
We hear about it ... But what exactly are trans fatty acids (TFA)? Present in many foods and difficult to spot, it is bad fats that lower the "good" cholesterol and reduce the "bad" . They therefore increase the risk of cardiovascular disease.
Trans fatty acids are found in two situations .
- In natural foods such as milk or meat
- In processed foods such as crisps and pastries among others ...
Danger palm oil
Often, it is hidden under the mention "vegetable oil" without further explanation. And usually, it is hydrogenated. It is the fat most used in "first price " products that can be found in supermarkets because the cost of production is extremely advantageous for the producers and at the end of the chain, for the consumer.
