We should always consume fresh, home-cooked food. However, we often prefer packaged products for convenience or for a short time. Industrial food labels, however, often have a long list of ingredients, most of which are incomprehensible to non-experts. What we know, however, is that some of them are harmful to our health, such as aluminium additives, artificial dyes, aspartame.
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We should always consume fresh, home-cooked food. However, we often prefer packaged products for convenience or for a short time. Industrial food labels, however, often have a long list of ingredients, most of which are incomprehensible to non-experts.
Will they all be safe for health? Should you watch what you eat? Let’s find out together the most harmful ingredients in food.
Watch What You Eat: Aluminium Additives
Used as a stabilizer in many foods, they are associated with developmental disorders and neurodegenerative diseases.
Aluminium is a metal that accumulates in the body, and could also cause Alzheimer’s disease. The release of harmful aluminium particles also occurs through food containers, especially those most exposed to high temperatures such as coffee capsules.
Artificial Dyes
Among the worst are nine, which are everywhere. We can find them in ice cream, candies, children’s sweets, syrups, jams and many other products. According to much research, they are primarily genotoxic and carcinogenic. They are also associated with childhood neurological disorders, including hyperactivity, attention disorders and low IQs.
Aspartame
It is a famous artificial sweetener, always accused of being carcinogenic. Yet the FDA and EFSA continue to argue that within the acceptable daily intake of 40 mg/kg body weight it is safe. However, a study by the California Environmental Protection Agency has shown an increase in the incidence of lymphomas and leukaemia in female mice even at low dosages. Another study hypothesized a link between increased brain tumors and the release of formaldehyde in the body by aspartame.
Watch What You Eat: Diacetyl
Diacetyl is an organic substance that gives it a rich, buttery taste. It is the main flavouring agent in margarine and most artificially flavoured butter substitutes. We can find it in popcorn and chips in crackers. It is also in biscuits, chocolate, candy, flavoured syrups, pre-packaged icing, chewing gum and ice cream. Diacetyl has been associated with serious respiratory diseases such as obstructive bronchiolitis, Moreover, it is being investigated as a possible toxic agent in companies where it is synthesized or used.
Phosphates
Phosphorus derivatives are in various food additives, from colorants to preservatives to flavourings. Their presence in food has increased exponentially in recent years. Today they are in over 20,000 foods, almost all industrial foods: candied fruit, jellies, melted cheese, ice cream, desserts, soups and broths, confectionery. An excess links with an increase in cardiovascular risk, the ability to damage the kidneys and other organs, particularly the heart.
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