Food preservatives: healthy or harmful?

 

A food preservative is a substance added to foods to make them last longer; to "preserve" them. Preservatives are added to foods that go bad quickly and have found themselves in all kinds of products in our grocery stores.

 

Preservatives work to preserve food in a few different ways. Some prevent the growth of bacteria and mold. Others prevent delicate fats from going rancid.

 

There are so many preservatives out there. While preservatives added to foods should be “approved,” this doesn’t mean they’re guaranteed to be safe for everyone always. And it doesn’t mean that the food is healthy.

 

Foods with preservatives are more-processed, less-nutritious foods to begin with - not exactly health foods. So, even if you don’t mind preservatives, you probably should cut down on these kinds of foods, anyway.

 

So, let’s learn more about a few common food preservatives: sulfites, nitrates, and BHA and BHT.

 

 

Sulfites

 

Sulfites are used as a food preservative or enhancer. They may come in various forms, such as:

  • Sulfur dioxide, which is not a sulfite, but a closely related chemical oxide

  • Potassium bisulfite or potassium metabisulfite

  • Sodium bisulfite, sodium metabisulfite or sodium sulfite

The salts are used to keep foods from turning brown, to prevent the growth of bacteria and to help maintain the stability of certain medications.

 

Sulfites occur naturally in all wines to some extent; there are commonly used to arrest fermentation at a desired time, and may also be added to wine as preservatives to prevent spoilage and oxidation at several stages of the winemaking. Sulfites are often used as preservatives in dried fruits, preserved radish, and dried potato products.

 

Allergic reactions to sulfites appear to be rare in the general population (1 in 100 people), and they seem to be more common in hyperallergic individuals. The reaction can range from mild to life-threatening. Sulfites are counted among the top nine food allergens, but a reaction to sulfite is not a true allergy, as it does not trigger an anaphylactic shock.

 

Symptoms of a sulfite sensitivity generally occur within 15 to 30 minutes after consuming sulfites. Skin changes and difficulty breathing are common, and nausea, abdominal cramping and diarrhea might also occur. If you’re sensitive to them, you need to avoid them.

 

 

Nitrites

 

Nitrites are preservatives added to processed meats. They're not bad in and of themselves, but they do turn into harmful chemicals called nitrosamines. Nitrosamines are carcinogens found in cigarette smoke. Nitrites form nitrosamines when they're cooked at high heat, and sometimes even when exposed to the high acid environment of the stomach.

 

Nitrites are added to meats to keep the pink-red colour and prevent “browning.” Mostly in bacon, ham, sausages and lunch meats. Since nitrites can change into nitrosamines, nitrites are one-step away from being the “bad guys.”

 

Another interesting thing is that processed meats have been linked with colon cancer. Because of the nitrites? Perhaps, but either way, nitrosamines are a confirmed health-buster.

 

Since nitrosamines (from nitrites) are the bad guys and are formed by cooking nitrites at high heat, what are nitrates?

 

Nitrates are naturally found in many healthy foods like vegetables. They’re especially high in beets. Sometimes our enzymes or gut bacteria change these healthy nitrates into nitrites. However, they rarely form nitrosamines because they’re two-steps away from becoming these “bad guys.”

 

 

BHA & BHT

 

Have you seen on packages “BHA/BHT has been added to the package to help maintain freshness?” Perhaps on cereal packages or in gum? Guess how these compounds maintain freshness? Because they’re preservatives.

 

BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are antioxidants added to many processed foods. The main way BHA and BHT work is by preventing fats from going rancid.Are they safe? Well, they're approved for use as a preservative at small doses. However, some studies show they can cause cancer in animals at high doses. Again, they're added to processed pre-packaged foods, so it's wise to avoid them nonetheless.

 

 

Conclusion

 

There are a lot of preservatives in our food supply. These compounds work by preventing the growth of bacteria and mold, or by preventing fats from going rancid. And they're mostly found in processed foods. If you want to avoid them. Eat fresh foods.

 

Does this information make you want to read all your food ingredient labels now? Let me know in the comments below.

 

 

References

 

https://en.wikipedia.org/wiki/Sulfite

 

https://authoritynutrition.com/are-nitrates-and-nitrites-harmful/

 

https://authoritynutrition.com/9-ways-that-processed-foods-are-killing-people/

 

http://www.precisionnutrition.com/all-about-endocrine-disruptors

 

https://examine.com/nutrition/scientists-just-found-that-red-meat-causes-cancer--or-did-they/

 

https://authoritynutrition.com/chewing-gum-good-or-bad/

 

http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/list-of-ingredients-and-allergens/table/eng/1369857665232/1369857767799

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Marie-Ève Gagné |  778-350-5862