|
The Scoop on Food Preservatives—What's Good and What's Not
The myriad of controversies in today’s world can make your head spin. Narrow it down to the food world and you still have controversy. To juice or not to juice, to steam or not to steam, to use canola oil or use olive oil are just a few of the dilemmas. One of the biggest controversies of today concerns consuming foods containing preservatives. While some deem preserved foods as taboo, food preservation has been in practice for centuries. Every culture and time period has utilized the preservation of their local food sources using the same basic methods of food preservation. The concern should not be that food is preserved but, rather, how it is preserved.
The Good Thing About Food Preservation
The good thing about food preservation is that it allows you to safely store food for later usage. Although it is good to eat fresh foods as much as possible, sometimes it just might not be possible. This is where preservation comes into play. Not just any preservation, mind you. Natural preservation of foods is the safest way to go. Drying, freezing, curing, fermenting, and pickling are all methods of natural preservation used to retard or limit the growth of food contaminates. Fermented foods, such as sauerkraut and pickles are actually quite good for you. They require less work for digestion and are useful in correcting acid levels in the colon.
Artificial Additives are the Problem with Food Preservation
The problem with food preservation today is the method of preservation. Food additives must meet strict health regulations, but still raise health concerns, especially for individuals with food allergies. Health-conscious individuals should adhere to the following tips when making decisions about foods containing additives.
-
Avoid artificial colors — Artificial colors make foods look appealing, but can be detrimental to the health. Many synthetic foods colors are petroleum-derived and can cause hyperactivity in children. Artificial food colors have also been linked to allergies, asthma, and even cancer. Some natural dyes, such as carmine, are derived from pulverized insects and may cause allergic reactions in some individuals.
-
Avoid artificial sweeteners — Extreme doses of saccharin have been connected with bladder cancer and, according to the U.S. Food and Drug Administration, aspartame accounts for over 75% of the adverse reactions to food additives. Sucralose (Splenda), cyclamate, acesulfame, and sorbitol are other artificial sweeteners that should be avoided.
-
Beware of MSG — Monosodium glutamate (MSG) is often added to foods to enhance the flavor. Sometimes it is added by food companies to disguise unpleasant tastes in their products. MSG consumption causes a host of ailments, including headache, nausea, and difficulties with breathing.
-
Avoid Nitrites, Nitrates, BHA and BHT — Sodium nitrite and sodium nitrate are preservatives found in processed meats. These additives give off nitrosamines when heated. Nitrosamine is a cancer-causing chemical. BHA and BHT, chemical additives used to slow down deterioration in oils, could cause dental disease, allergic reactions, and negative effects on the kidney and liver.
Food preservation has its place, but consuming processed foods laden with artificial additives may cause long-term negative effects. Reading food labels is one of the easiest ways to find out what you are actually serving at your table.
|
