It is said “you are what you eat”. Food has a huge impact on the functioning of our body. On the one hand, we want to buy what we like and like, on the other hand, we often do not realize the actual composition of such products. If you have not yet developed the habit of reading labels before buying, it’s high time to change it – it turns out that we eat up to 2 kilograms of food chemistry every year…
Inattention while shopping can result in health problems. Healthy eating is very important – food affects our appearance, concentration and well-being. Nutritionists warn that poor nutrition leads to a weakening of natural immunity, we are more and more often obese, sick, and therefore we are more prone to allergies. Some of the diseases of civilization, so common in developed countries, are the “work” of such an improper diet.
The role of chemistry in food products
Thickeners, dyes, improvers, preservatives – all these are designed to make the food look more attractive, extend its shelf life, improve its taste or thicken it. Unfortunately, many of these commonly used substances lead to health problems in excess.
Dermatitis, migraines, hay fever, allergies, asthma, stomach pains, sensory hypersensitivity are all effects of eating too much of these substances. They also cause our body to be full of toxins. More interestingly, such additives are not covered by the same law everywhere, e.g. those that are allowed for consumption in Poland are prohibited in other EU countries and vice versa. Why such discrepancies? Mainly because they are subjected to constant research to determine their properties and the effects of their long-term consumption …
The chemistry of chemistry is uneven
The list of substances marked with E (but not always!) is very long, therefore best to keep checking what is hidden in the fine print on our favorite cheese before we throw it into the basket in the store. It is worth noting that such continuous checking is so important that not all “E” substances are harmful – although most of them are synthetic dyes (harmful!), chemical preservatives are safe. Some are simply natural ingredients, even if they are labeled as what can cause disease.
After all, no “E”s should be consumed in excess. Below is a short list of what are the individual ingredients that can be found in many food products:
- dyes – E from 100 to 199. Remember that most of the “natural dyes” (because there are also such) are harmful! Of these natural, only E131 and E171 are safe for health.
- Preservatives – E from 200 to 299. Only 200-203, 260-270, 290-299 are harmless.
- Antioxidants protecting against rancidity – E from 300 to 399. They improve the taste and prevent spoilage. Lecithin E 322 is harmless, while the harmful ingredient E 320 found in chips, for example.
- Thickeners and stabilizers – E from 400 to 499. Among them we find several harmless (406, 412,414,440,441), 420 is harmful (found in gummies, sweets, gums).
- Diversified purpose – And 500 of the 599.
- Flavor enhancers – from E 600 to 699. They arouse much controversy and can be harmful.
- Antibiotics – from E 700 to 799. They are added very rarely, of course they are harmful in excess.