Dangerous additives: how to recognize and avoid harm

Dangerous additives: how to recognize and avoid harm

I. Introduction: Food additives – hidden threats in our plate

The modern food industry is largely relied on for food additives to achieve various goals, including improving taste, color, texture, expiration date and technological properties of products. Although many additives are recognized as safe when used in certain concentrations, some of them cause serious concerns due to potential health harm. It is important to be aware of common hazardous additives, be able to recognize them on labels and know ways to minimize their consumption in order to protect yourself and your family from negative impact.

II. Classification and functions of food additives

Food supplements are classified on the basis of their functions and effects on the product. The main categories include:

• Dyes: Give or enhance the color of the products.
• Conservatives: Prevent products of products, extend the expiration date.
• Antioxidants: Protect products from oxidation, prevent a change in color and taste.
• Fasty and aroma amplifiers: Enhance the natural taste and aroma of products.
• Emulgators: Provide mixing non -laughing liquids, for example, oil and water.
• Stabilizers: Retain a homogeneous consistency of products.
• Thickened: Increase the viscosity of products.
• Sweets: Give a sweet taste to food.
• Baking powers: Provide the porous structure of baking.
• Acidity regulators: The acidity or alkalinity of products is controlled.
• Glazing agents: They give the products shine and protect against drying.

III. Dangerous additives: list and detailed description

This section contains a list of the most controversial and potentially dangerous food additives, widely used in the food industry. For each additive, detailed information about its functions, common sources, potential risks for health and ways to minimize its consumption will be provided.

A. Dyes:

1. TARTRAZIN (E102):

   • Function: Yellow dye.
   • Common sources: Sweets, soft drinks, gelatin, ice cream, pastries, treated vegetables, cheeses, chips.
   • Potential health risks: Allergic reactions (urticaria, itching, asthma), hyperactivity in children, headaches, migraine.
   • How to avoid: Read the labels carefully, choose products without artificial dyes, prefer products with natural dyes (for example, Karotin, Annato).

2. Solar sunset (E110):

   • Function: Orange-yellow dye.
   • Common sources: Sweets, soft drinks, ice cream, jelly, cheese sauces, snacks.
   • Potential health risks: Allergic reactions, hyperactivity in children, gastrointestinal disorders.
   • How to avoid: Read the labels carefully, choose products without artificial dyes, prefer products with natural dyes.

3. PONSO 4R (E124):

   • Function: Red dye.
   • Common sources: Sweets, desserts, fruit yogurts, sausages, sauces.
   • Potential health risks: Allergic reactions, hyperactivity in children, asthma.
   • How to avoid: Read the labels carefully, avoid products with a high content of artificial dyes.

4. Azorubiner (E122):

   • Function: Red dye.
   • Common sources: Candy, marmalade, jelly, jams, drinks.
   • Potential health risks: Allergic reactions, asthma, urticaria.
   • How to avoid: Give preference to products with natural dyes, avoid brightly colored products.

5. Blue shiny FCF (E133):

   • Function: Blue dye.
   • Common sources: Sweets, soft drinks, ice cream, gelatin.
   • Potential health risks: Possible allergic reactions, animal studies showed a connection with tumors.
   • How to avoid: Avoid products with bright blue color, read the labels.

6. Green S (E142):

   • Function: Green dye.
   • Common sources: Candy, canned peas, mint, sauces.
   • Potential health risks: Possible allergic reactions, animal studies showed a connection with tumors.
   • How to avoid: Avoid products with bright green color, read the labels.

B. Conservatives:

1. Benzoate sodium (E211):

   • Function: Prevents the growth of bacteria and fungi.
   • Common sources: Blood drinks, juices, sauces, marinades, canned foods.
   • Potential health risks: Allergic reactions, asthma, when interacting with ascorbic acid (vitamin C), can form benzene, carcinogen.
   • How to avoid: Limit the consumption of canned foods and soft drinks, choose products without sodium benzoate.

2. Sorbat Kalia (E202):

   • Function: Prevents the growth of mold and yeast.
   • Common sources: Cheese, yogurt, dryfruits, wine, vessel.
   • Potential health risks: Possible allergic reactions, skin irritation.
   • How to avoid: Read the labels carefully, choose products with a shorter expiration date.

3. Nitrite sodium (E250):

   • Function: Conservice, gives the meat pink.
   • Common sources: Sausages, bacon, ham, sausages, canned meat.
   • Potential health risks: When heated, nitrosamines, carcinogenic substances can form, increases the risk of developing certain types of cancer.
   • How to avoid: Limit the consumption of processed meat, choose meat without nitrites, cook meat at lower temperatures.

4. Sulfur dioxide (E220):

   • Function: Prevents damage to products, whiten products.
   • Common sources: Dry fruits, wine, beer, canned vegetables.
   • Potential health risks: Allergic reactions, asthma, breathing problems.
   • How to avoid: Limit the consumption of dried fruits and wine, choose organic products, avoid products with the addition of sulfur dioxide if you have asthma.

5. Butilhydroxianizol (BHA) (E320) and butylhydroxytoluol (BHT) (E321):

   • Function: Prevent oxidation of fats and oils.
   • Common sources: Vegetable oils, chips, chewing gum, packaged products.
   • Potential health risks: Possible carcinogenic properties, allergic reactions.
   • How to avoid: Limit the consumption of processed products, choose products without BHA and BHT.

C. Fasty and aroma amplifiers:

1. Glutamate sodium (MSG) (E621):

   • Function: Enhances the taste of the minds.
   • Common sources: Chinese cuisine, chips, quick -cook soups, sauces, seasonings, treated meat.
   • Potential health risks: Headaches, migraine, nausea, rapid heartbeat, weakness, numbness, Chinese restaurant syndrome.
   • How to avoid: Read the labels carefully, avoid products with sodium glutamate, cook at home using fresh ingredients.

2. Aspartam (E951):

   • Function: Artificial sweetener.
   • Common sources: Light soft drinks, chewing gum without sugar, yogurt “Light”, desserts “Light”, sugar -substitutes.
   • Potential health risks: Headaches, migraines, dizziness, depression, visual impairment, possible connection with certain types of cancer (additional studies are required). Phenylketonuria (FCU) – contraindication.
   • How to avoid: Limit the consumption of products with aspartam, choose products sweetened by natural sweeteners (for example, stevia, erytritol).

3. Corn syrup with a high fructose content (HFCS):

   • Function: Sweetener, cheap alternative to sugar.
   • Common sources: Blood drinks, juices, sweets, pastries, sauces, processed products.
   • Potential health risks: Obesity, type 2 diabetes, cardiovascular diseases, metabolic syndrome, liver damage.
   • How to avoid: Limit the consumption of products with HFCS, choose products sweetened by natural sweeteners or reed sugar.

D. Emulgators, stabilizers and thickeners:

1. Cartragan (E407):

   • Function: The thickener, the stabilizer, the emulger.
   • Common sources: Dairy products, ice cream, yogurt, soy milk, treated meat.
   • Potential health risks: Intestinal inflammation, gastrointestinal disorders.
   • How to avoid: Read the labels carefully, choose products without carraginan.

2. Polysorbat 80 (E433):

   • Function: Emulgator, stabilizer.
   • Common sources: Ice cream, sauces, salad gas stations, pastries.
   • Potential health risks: Possible allergic reactions, animal studies have shown the effect on reproductive function.
   • How to avoid: Read the labels carefully, choose products without polysorbate 80.

3. Transglutaminase (meat glue):

   • Function: Slopes pieces of meat together.
   • Common sources: Processed meat, imitation of crab meat, fish products.
   • Potential health risks: Allergic reactions, increased risk of bacterial pollution, as it glues surfaces containing bacteria.
   • How to avoid: Prefer whole pieces of meat, avoid treated meat with the addition of transgulutaminase.

IV. How to read labels: the key to healthy diet

Reading labels is an important skill that allows you to make a conscious choice in favor of a healthy diet and avoid dangerous additives. Here are some tips:

• Study the list of ingredients: The list of ingredients is listed in the order of decreasing their mass in the product. Pay attention to the presence of dangerous additives listed above.
• Pay attention to the codes “E”: Codes “E” are numbers assigned to food additives approved for use in the European Union. Knowing these codes will help you quickly identify potentially dangerous additives.
• Be attentive to unfamiliar names: If you see an ingredient that is unfamiliar to you, look for information about him on the Internet or consult a nutritionist.
• Avoid products with a long list of ingredients: The longer the list of ingredients, the greater the likelihood that the product contains many additives.
• Choose products with a short expiration date: Products with a long expiration date often contain more preservatives.
• Pay attention to the warnings about allergens: Labels should contain information about allergens, such as gluten, lactose, nuts and soy.

V. Alternatives: natural products and homemade cooking

The best way to avoid dangerous additives is to eat natural products and cook food at home.

• Choose fresh fruits and vegetables: Fresh fruits and vegetables do not contain additives and are rich in nutrients.
• Use natural spices and herbs: Instead of taste amplifiers, use natural spices and herbs to give taste to dishes.
• Prepare at home: When preparing food at home, you can control the ingredients and avoid adding harmful additives.
• Choose organic products: Organic products are grown without the use of synthetic pesticides and fertilizers, and also do not contain genetically modified organisms (GMOs).
• Grow your own products: Growing your own fruits, vegetables and herbs is a great way to provide yourself with fresh, natural products without additives.
• Use natural sweeteners: Instead of artificial sweeteners, use natural sweeteners, such as honey, stevia, maple syrup or erytritol in moderate quantities.
• Replace processed products with whole products: Replace processed products, such as chips and sweets, whole products, such as fruits, nuts and seeds.
• Learn to preserve and freeze products: Canning and freezing are excellent ways to save fresh products for a longer period without the use of preservatives.

VI. Legislation and regulation: Control over food additives

In most countries, there are laws and regulatory acts governing the use of food additives. These laws determine which additives are allowed for use, in what quantities and in what products.

• European Union (EU): In the EU, the use of food additives is regulated by the European Food Safety Agency (EFSA). EFSA assesses the safety of food additives and sets the maximum allowable levels of their content in food.
• The United States of America (USA): In the United States, the use of food additives is regulated by the Office for Sanitary Supervision of the quality of food and medication (FDA). FDA requires that food manufacturers prove the safety of new food additives before they will be allowed for use.
• Russia: In Russia, the use of food additives is regulated by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor).

Despite the existing regulatory acts, the control of food additives is not always effective. Some additives permitted for use can cause fears among scientists and consumers. It is important to monitor new research and changes in the legislation in order to keep abreast of the latest news about the safety of food additives.

VII. Myths and errors about food additives

There are many myths and misconceptions about food additives. It is important to distinguish between facts and fictions in order to make a conscious choice in favor of a healthy diet.

• Myth: All nutritional supplements are harmful.
  • Fact: Many nutritional supplements, such as vitamins and minerals, are necessary for health. Some additives are used to improve safety and save products. However, some additives, especially artificial ones, can cause fears.
• Myth: Natural additives are always safer than artificial ones.
  • Fact: Not all natural additives are safe. Some natural substances can be toxic or allergic reactions. It is important to evaluate the safety of each supplement, regardless of its origin.
• Myth: Small amounts of food additives cannot harm.
  • Fact: Even small amounts of some food additives can cause side effects in some people, especially in children and people with allergies. In addition, the cumulative effect of the consumption of small amounts of several additives can be harmful to health in the long run.
• Myth: Food supplements are thoroughly tested before being permitted for use.
  • Fact: Although food additives should be evaluated for safety, some studies can be limited or funded by additive manufacturers. It is important to evaluate the results of research critically and take into account possible bias.

VIII. The role of the consumer: conscious choice and health protection

Each consumer plays an important role in ensuring food safety and protecting his health. A conscious choice of food, based on knowledge about dangerous additives and the ability to read labels, allows minimizing the consumption of harmful substances and maintaining a healthy lifestyle.

• Be informed: Study information about food additives, read scientific articles and consult with dietetologists.
• Read the labels: Carefully study the composition of the products before buying.
• Choose natural products: Give preference to fresh fruits, vegetables, whole grains and low -fat meat.
• Prepare at home: Control the ingredients and avoid adding harmful additives.
• Support manufacturers who use natural ingredients: Choose products from manufacturers who care about consumer health and use natural ingredients.
• Contact manufacturers with questions and complaints: If you have questions or concerns about the use of food additives in specific products, contact manufacturers.
• Support public organizations that protect consumer rights: Participate in the activities of public organizations that are fighting for food safety and inform consumers about dangerous additives.

IX. Future of food additives: innovation and challenges

The food industry is constantly developing, and new food additives appear. It is important to monitor these innovations and evaluate their safety.

• Natural additives: Studies in the field of natural additives continue, and new natural preservatives, dyes and flavors of taste appear.
• Biotechnology: Biotechnologies are used for the production of food additives, such as enzymes and proteins. It is important to evaluate the safety and ethics of using biotechnologies in the food industry.
• Nanotechnology: Nanotechnologies can be used to create new packaging materials and delivery of food additives. It is important to evaluate potential risks for health and the environment associated with the use of nanotechnologies in the food industry.
• Transparency and consumer informing: Consumers require greater transparency and information about food additives. Manufacturers and regulatory authorities must provide consumers with access to the information necessary to make reasonable decisions.

In conclusion, knowledge of dangerous additives, the ability to read labels and a conscious choice of food products are important steps on the way to a healthy lifestyle. Remember that your health is in your hands.