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Prohibited food additives

What is E?

Food additives E are substances of natural orOf synthetic origin, which are added to foods during production to give products a certain color, aroma, taste, consistency and even extend their shelf life.

Until 1953, the composition of the products was describedCompletely: the labels painted a huge length of the name of the components, which occupied quite a lot of space. Therefore, in 1953 in Europe such products were "encrypted" under the letter "E" with the code number for each substance.

Most often, dietary supplements are used inQuality preservatives, color enhancers, taste, aroma. Preservatives are added to ensure that the products are stored much longer than usual and that they do not rot and infect bacteria.

Amplifiers of taste, aroma and color are designed to make tasteless foods tasty.

Dangerous food additives

No matter how the attractiveness of food additives is described, their harm is huge, and it is not empty words - various studies were conducted by scientists.

There are safe for health, suspicious, dangerous, carcinogenic and prohibited supplements. Briefly tell about them.

About safe we ​​will only say that the receiptTheir excessive amount together with food will lead to undesirable consequences. So, for example, citric acid can lead to disruption and diseases in the digestive tract. The same can happen with uncontrolled use of vinegar.

Carcinogenic supplements speak for themselves. Their use can lead to an intestinal disorder. These additives include E226, E221-224 and E211-213. Antioxidants E338 - E341 can not "eat" people who have a sick stomach.

For carbonated beverages, colored ice cream, candies, dyes such as E171-173 are used, which can lead to kidney and liver diseases.

In preserves, preserves, mushrooms, juices, preservatives E240, Е210-211, Е213-Е217, which can provoke the growth of malignant tumors, are added.

There are a number of dyes, such as E103, E105,Е121, Е123, Е125, Е126, Е130, Е131, Е142, Е153, which at the use in the big concentration can lead to formation of tumors of malignant character.

Additives E311 - E313, which areAntioxidants, can contribute to the emergence of various gastrointestinal diseases. They are used for making chocolate, sausages, butter, yoghurt and other fermented milk products.

E221 - E226 - are preservatives, which find application in any canning. With frequent ingestion, they can cause diseases of the gastrointestinal tract.

But preservatives E 239, as well as E 230 - E232 can cause various allergic reactions.

A set of additives E 407, E 450, E 447, so often"Living" in condensed milk, jam, chocolate cheese and jam, are thickeners and stabilizers and are quite dangerous, since they damage the kidneys and liver.

E461-E466 also refer to thickeners and preservatives, but the result of their use is gastrointestinal problems.

To the group of rather doubtful are such food additives, as Е141, Е477, Е171, Е122, Е241, Е104, Е150 and Е173, so they should be extremely cautious with them.

To very dangerous food additives are such as E513, E123, E527 and E510, but unfortunately they are still used in cooking food.

But formaldehyde (E 240), red aramant (E123) and citrus red dye (E 121) are so harmful to the human body that it is prohibited in the production of products.

Knowing the prohibited food components is very important, so that when buying products to protect yourself and your loved ones from undesirable consequences.

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