Preservatives to Avoid
Food manufacturing companies add preservatives to food to keep it in good condition for longer periods of time. This helps avoid waste and keep costs down. While preservatives have a reputation for being dangerous, many are legal in the United States. There are certain preservatives that should be avoided whenever possible. Does this Spark an idea?
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Identification
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Preservatives are chemicals that are added to foods to keep them looking and tasting fresh. These substances were shown to be safe for human consumption in animal trials, which is why they are allowed to be added to products, but there is a risk of illness, especially when these preservatives are consumed in large amounts.
Calcium Benzoate
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Drinks, cereals, and meat can contain calcium benzoate that can cause problems in the digestive system and deprive your body of amino acids. It's a preservative that all should avoid, but in particular those with asthma, hay fever and hives should avoid this chemical.
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Sodium Nitrate
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Sodium nitrate is found in foods such as bacon, lunch meat and corned beef. It makes the meat stay red and preserves the flavor for longer periods of time. But it is also a preservative that the American Dietetic Association has linked to cancer. ADA spokeswoman Christine Gerbstadt, as reported by MSN Health & Fitness, stated that when cooked, sodium nitrate "transforms into a reactive compound that has been shown to promote cancer."
BHA & BHT
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If you've ever seen the acronyms "BHA" and "BHT" on your favorite cereal box or bag of potato chips, these are foods that you might want to avoid in the future. Butylated hydroxyanisole (BHA) and butylated hydrozytoluene (BHT) are chemicals that keep food preserved by stopping the oxidation process. Gerbstadt comments that these preservatives are not "just hanging out and being excreted by the body." Because of their instability and because BHA can interact with nitrites and change cells, there is a cancer risk.
Potassium Bromate
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Potassium bromate is sometimes added to breads and flour to make more of the product. Though rare, animal trials have shown that even a small amount can put consumers at risk of cancer.
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