Are Preservatives In Food Bad For My Health?


It is a fact our ancestors used to eat very
differently from us. Bread, for example, a very common food today,
was made by hand in the old days. But now, many families find it more convenient
to buy bread at the supermarket. What most people don’t know, however, is that
these foods are full of preservatives. Do you know what preservatives are, and what
types of it there are? Today we will talk about the food preservatives
that you should avoid. Food preservatives are chemical substances
that can be either natural or synthetics, and, are added to a product, in this case
a food to extend its shelf life, protecting it from bacteria, fungi, yeast, and other
kinds of organisms or chemical reactions that may turn the food improper for consumption. The use of food preservatives is common, and
that’s why we don’t pay much attention to it. But, if you get into the habit of reading
labels, you will notice it! Even though they are, now, something common,
there are some substances found in food preservatives that are harmful to our health, and can cause
allergies, gastric issues, and even cancer. According to studies, the preservative called
sodium benzoate, and food colorings, can cause symptoms of attention deficit disorder in
children. Did you know that? It really is something worrisome. Because of that, it is important to pay attention
to what you are eating. Many foods are full of preservatives, but
some of them really take the cake. As is the case with dairy, pre-made sauces
and beverages, sausages, snacks and cookies. The most common types of preservatives are
antimicrobial, antioxidant, and enzymatic inhibitors. Are you enjoying this video? Give it a thumbs up and help our channel. Antimicrobials act by killing and inhibiting
the growth of microorganisms that can change the food’s quality. An example of an antimicrobial preservative
is salt. When we put salt on meat, it absorbs all the
water from the food, which prevents the meat from absorbing more humidity from the ambient
air. Since the microorganisms are left without
any water to reproduce, meat lasts for a longer time. Antioxidant preservatives prevent the product
reacting with oxygen, avoiding any damages to the product. Just like oxygen oxidizes iron, it can also
oxidize an apple. You know when you cut an apple and it darkens? It is reacting to the oxygen. A good example of a very common antioxidant
is ascorbic acid (vitamin C). Do this test: Cut an apple in half, and apply
a few drops of orange or lemon on one half of the apple. You will notice that the part left without
anything darkens faster than where you applied some drops of lemon. The same happens with potatoes. But since it has an enzyme called catechol
oxidase, it darkens very quickly after being peeled or grated. Enzymatic inhibitors act as preservatives
of these enzymes, preventing the acceleration of the reactions that change the physical
and chemical state of products. Isn’t it interesting? Usually, food preservatives are shown in the
product’s package, either by its name or its number code. An advantage of using preservatives is that
foods and products can be preserved for a longer time, avoiding contamination of people. The big disadvantage is that food preservatives
may be linked to diseases and disturbances, like autism and obesity. Some studies have concluded that the artificial
preservatives used in many processed foods possibly increase the risk of inflammatory
diseases, metabolic disturbances and obesity. The same preservatives that affect microorganisms
can also affect human health. If you are going to consume them, do it with
moderation!

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