Using additives in food manufacturing present multiple benefits to food products. They can be added to foods to reduce risk of food poisoning or enhance nutritional quality. Most additives found in the foods we purchase are preservatives, preservatives are used to prevent spoilage, make foods more visually and texturally appealing as well as enhancing and improving flavour.
Although these preservatives are added to make the food item safe for human consumption, it has become quite a controversial topic for the food industry in recent years.
Chemical substances in our food are used to make it more appealing, however in recent years it has done anything but. Toxic load is the level of toxins in our bodies that has multiple factors however it can accumulate through excessive consumption of highly processed foods. A large toxic load can be of huge stress to our bodies and its systems and for some can bring about certain reactions.
It is important, where possible, to consume fresh fruit and vegetable and less processed food that contain many of these additives. Instead of buying a pre made meal try and purchase the ingredients and make them from scratch. This is the best way to avoid eating additives.
Here is a list of additives and their purpose/role in food manufacture (please note some are naturally occurring and others are added):
Antimicrobial agents; prevent the growth of micro-organisms (salt, sugar, nitrites and nitrates)
Antioxidants; delay or prevent rancidity of fats and other damage caused by oxygen (vitamin C, Vitamin E, sulfites, BHA & BHT)
Colours; enhance appearance (indigotine, erythrosine, tartrazine)
Flavours; Enhance taste ( salt, sugar, spices, artificial sweeteners, MSG)
Emulsifiers and gums; thicken, stabilize or improve consistency (lecithin, alginates, mono and diglycerides, agar, alginates, carrageenan, guar, locust bean, psyilliam, pectin, xanthan gum, gum arabic, cellulose derivatives)