Although preservatives food additives are used to keep the food fresh and to stop the bacterial growth. But still there are certain preservatives in food that are harmful if taken in more than the prescribed limits.
Certain harmful food preservatives are
Benzoates
This group of chemical food preservative has been banned in Russia because of its role in triggering allergies, asthma and skin rashes. It is also considered to cause the brain damage. This food preservative is used in fruit juices, tea, coffee etc.
Butylates
This chemical food preservative is expected to cause high blood pressure and cholestrol level. This can affect the kidney and live function. It is found in butter, vegetable oils and margarine.
BHA (butylated hydroxyanisole)
BHA is expected to cause the live diseases and cancer. This food preservative is used to preserve the fresh pork and pork sausages, potato chips, instant teas, cake mixes and many more.
Caramel
Caramel is the coloring agent that causes the vitamin B6 deficiencies, genetic effects and cancer. It is found in candies, bread, brown colored food and frozen pizza.
In addition to this there are many other harmful food preservatives. These are Bromates, Caffeine, Carrageenan, Chlorines, Coal Tar AZO Dies, Gallates, Glutamates, Mono- and Di-glycerides, Nitrates/Nitrites, Saccharin, Sodium Erythrobate,�Sulphites and Tannin
Preservatives Food Additives
All of these chemicals act as either antimicrobials or antioxidants or both. They either inhibit the activity of or kill the bacteria, molds, insects and other microorganisms. Antimicrobials, prevent the growth of molds, yeasts and bacteria and antioxidants keep foods from becoming rancid or developing black spots. They suppress the reaction when foods comes in contact with oxygen, heat, and some metals. They also prevent the loss of some essential amino acids some vitamins.
Natural food preservation
Natural foods preservatives have been used and recognized to mankind since long time. Also meals decomposition is prevented by them. Apart from the preservatives, in all-natural preservation, freezing, pickling, deep frying, salting and smoking also come.
Organic substances such as salt, sugar, vinegar, alcohol, and diatomaceous earth are also applied as conventional preservatives. These are utilised in both raw too as cooked food stuff to increase the shelf value of food so that aroma, taste as well as the meals itself may be stored for a longer period of time.
Particular processes for instance freezing, pickling, smoking and salting can also be utilised to preserve food items. Another group of preservatives targets enzymes in fruits and vegetables that continue to metabolize after they're cut. For instance, citric and ascorbic acids from lemon or other citrus juice can inhibit the action with the enzyme phenolase which turns surfaces of cut apples and potatoes brown.
Certain harmful food preservatives are
Benzoates
This group of chemical food preservative has been banned in Russia because of its role in triggering allergies, asthma and skin rashes. It is also considered to cause the brain damage. This food preservative is used in fruit juices, tea, coffee etc.
Butylates
This chemical food preservative is expected to cause high blood pressure and cholestrol level. This can affect the kidney and live function. It is found in butter, vegetable oils and margarine.
BHA (butylated hydroxyanisole)
BHA is expected to cause the live diseases and cancer. This food preservative is used to preserve the fresh pork and pork sausages, potato chips, instant teas, cake mixes and many more.
Caramel
Caramel is the coloring agent that causes the vitamin B6 deficiencies, genetic effects and cancer. It is found in candies, bread, brown colored food and frozen pizza.
In addition to this there are many other harmful food preservatives. These are Bromates, Caffeine, Carrageenan, Chlorines, Coal Tar AZO Dies, Gallates, Glutamates, Mono- and Di-glycerides, Nitrates/Nitrites, Saccharin, Sodium Erythrobate,�Sulphites and Tannin
Preservatives Food Additives
All of these chemicals act as either antimicrobials or antioxidants or both. They either inhibit the activity of or kill the bacteria, molds, insects and other microorganisms. Antimicrobials, prevent the growth of molds, yeasts and bacteria and antioxidants keep foods from becoming rancid or developing black spots. They suppress the reaction when foods comes in contact with oxygen, heat, and some metals. They also prevent the loss of some essential amino acids some vitamins.
Natural food preservation
Natural foods preservatives have been used and recognized to mankind since long time. Also meals decomposition is prevented by them. Apart from the preservatives, in all-natural preservation, freezing, pickling, deep frying, salting and smoking also come.
Organic substances such as salt, sugar, vinegar, alcohol, and diatomaceous earth are also applied as conventional preservatives. These are utilised in both raw too as cooked food stuff to increase the shelf value of food so that aroma, taste as well as the meals itself may be stored for a longer period of time.
Particular processes for instance freezing, pickling, smoking and salting can also be utilised to preserve food items. Another group of preservatives targets enzymes in fruits and vegetables that continue to metabolize after they're cut. For instance, citric and ascorbic acids from lemon or other citrus juice can inhibit the action with the enzyme phenolase which turns surfaces of cut apples and potatoes brown.
