Which preservatives are bad for you and which ones are not?
Some preservatives are not so bad for you, but I wanted to know which ones are... Why don't they ban them? Why do they use them? What is the worst one? Anything and everything about preservatives would be helpful! Thanks so much!
- Tom ツLv 79 years agoFavorite Answer
Preservative food additives can be used alone or in conjunction with other methods of food preservation. Preservatives may be antimicrobial preservatives, which inhibit the growth of fescies or fungi, including mold, or antioxidants such as oxygen absorbers, which inhibit the oxidation of food constituents. Common antimicrobial preservatives include calcium propionate, sodium nitrate, sodium nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and disodium EDTA. Antioxidants include BHA and BHT. Other preservatives include ethanol and methylchloroisothiazolinone. FDA standards do not currently require fruit and vegetable product labels to reflect the type of chemical preservative(s) used on the produce. The benefits and safety of many artificial food additives (including preservatives) are the subject of debate among academics and regulators specializing in food science, toxicology, and biology.
Natural substances such as salt, sugar, vinegar, alcohol, and diatomaceous earth are also used as traditional preservatives. Certain processes such as freezing, pickling, smoking and salting can also be used to preserve food. Another group of preservatives targets enzymes in fruits and vegetables that start to metabolize after they are cut. For instance, citric and ascorbic acids from lemon or other citrus juice can inhibit the action of the enzyme phenolase which turns surfaces of cut apples and potatoes brown.
Some modern synthetic preservatives have become controversial because they have been shown to cause respiratory or other health problems. Some studies point to synthetic preservatives and artificial coloring agents aggravating ADD & ADHD symptoms in those affected. Older studies were inconclusive, quite possibly due to inadequate clinical methods of measuring offending behavior. Parental reports were more accurate indicators of the presence of additives than clinical tests. Several major studies show academic performance increased and disciplinary problems decreased in large non-ADD student populations when artificial ingredients, including preservatives were eliminated from school food programs. Allergenic preservatives in food or medicine can cause anaphylactic shock in susceptible individuals, a condition which is often fatal within minutes without emergency treatment
- 9 years ago
Good: Vitamin C, Citric Acid, Sodium Benzoate and Benzoic Acid (
They are found in cranberries, prunes, greengage plums, cinnamon, ripe cloves and apples), Sorbates ( cheeses, dips, yogurt, sour cream, bread, cakes, pies and fillings, baking mixes, dough, icings, fudges, toppings, beverages, margarine, salads, fermented and acidified vegetables, olives, fruit products, dressings, smoked and salted fish, confections, and mayonnaise)
Bad: BHA, BHT, Sulfites, Sodium Nitrates,