Food additives can be antioxidant, coloring, flavor enhancers, sweeteners, emulsifiers, stabilizers and preservatives.
All these additives are assessed for safety before they are allowed to be used. Approved additives are given a number and some are given an E if they are accepted for safe within the E.U.
Benefits of Additives:
- To maintain nutrient composition and keep it safe to eat
- Make food tastier
- Extend shelf life
- Help as emulsifier, to mix ingredients together
Additives to think twice about!
- Sodium Nitrite to help stabilize, color and flavor luncheon meat and it is linked to increase chances of pancreatic and colorectal cancer
- Sulfite used on fresh fruits and vegetables can severely aggravate asthma
- Trans fat used to increase shelf life and consistency of pastries and it is associated to higher risk of heart disease
- Monosodium Glutamate (MSG) enhances texture and flavor in Asian food and in soups. MSG add extra sodium that increase blood pressure
- FD&C yellow N5 and 6 are artificial coloring used in candies and cereals which can aggravate asthma
How to avoid unhealthy additives
- Look for farm produced and minimize processed food
- Go frozen if you can’t go fresh
- Avoid prepacked food
- Read labels