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Monday, September 15, 2014

Be careful with harmful food additives in your table

12:16 PM
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Processed Foods Depend on Additives

When foods are processed, not only are valuable nutrients lost and fibers removed, but the textures and natural variation and flavors are also lost. After processing, what's left behind is a bland, uninteresting "pseudo-food" that most people wouldn’t want to eat.

So at this point, food manufacturers must add back in the nutrients, flavor, color and texture to processed foods in order to make them palatable, and this is why they become loaded with food additives.

Most commonly, additives are included to slow spoilage, prevent fats and oils from going rancid, prevent fruits from turning brown, fortify or enrich the food with synthetic vitamins and minerals to replace the natural ones that were lost during processing, and improve taste, texture and appearance. When reading product packages, here are some of the most common food additives1 to watch out for:
  1. Preservatives: sodium benzoate, sodium nitrite, BHA, BHT, TBHQ
  2. Sweeteners and artificial sweeteners: fructose, high fructose corn syrup, aspartame, sucralose, acesulfame potassium (acesulfame-K)
  3. Artificial colors: FD&C Blue Nos. 1 and 2, FD&C Green No. 3, FD&C Red Nos. 3 and 40, FD&C Yellow Nos. 5 and 6, Orange B, Citrus Red No. 2
  4. Artificial flavors
  5. Flavor enhancers: monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract

What’s the Simplest Way to Avoid Harmful Food Additives?

Ditch processed foods entirely. (If you live in Europe you may have more options than Americans, as you may be able to find some processed foods that do not contain any synthetic additives.) About 90 percent of the money Americans spend on food is spent on processed foods, so there is massive room for improvement in this area for most people.

Swapping your processed food diet for one that focuses on fresh whole foods may seem like a radical idea, but it's a necessity if you value your health. And when you put the history of food into perspective, it's actually the processed foods that are "radical" and "new." People have thrived on vegetables, meats, eggs, fruits and other whole foods for centuries, while processed foods were only recently invented.

If you want to eat healthy, I suggest you follow the 1950s (and before) model and spend quality time in the kitchen preparing high-quality meals for yourself and your family. If you rely on processed inexpensive foods, you exchange convenience for long-term health problems and mounting medical bills.

When it comes to staying healthy, avoiding processed foods and replacing them with fresh, whole foods is the "secret" you've been looking for. Additionally, the more steps your food goes through before it reaches your plate, the greater your chances of contamination becomes. If you are able to get your food locally, you eliminate numerous routes that could expose your food to contamination with disease-causing pathogens.

Source: mercola.com

This page concern to food sciences, nutrition and additives topics. The information provides thorough and up-to-date information, covering a broad range of topics in the food science and technology. Topics covered include: Food industry, food groups and composition, food chemistry, food processing and preservation, food laws and regulations, food microbiology and fermentation, food safety, food toxicology, food biotechnology, sensory evaluation, and food product development.

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