There is a very clear theme, there is a need number one which is to maintain and preserve large amounts of food and prevent the growth of bacteria and fungi.
It is known by all that chemical preservatives are used in almost everything that we can see on supermarket shelves, it is true that the “useful life” of most products has been lengthened and now they even seem “cleaner, prettier and healthier ”, they seem perfect and with an extraordinary appearance.
It is true that never before has there been so much food “safety” and that diseases such as botulism or listeria seem things of the past.
The questions to ask are, what are the harmful effects of these chemical preservatives? Is there an alternative?
Harmful effects of the main chemical preservatives
A truth that even the most ardent defenders of these chemical preservatives (all approved by health authorities) assume is that they are harmful to our health when taken in large quantities and with their continued use.
We are going to focus on the most used, potassium sorbate and sodium benzoate present in most preserves, dressings, carbonated drinks, sodas, jams, fruit juice, sauces, margarine, spreadable cheeses, fillings , yogurt, juices, dried fruits, sausages, wines and even in vitamin and nutritional supplements.
The Joint FAO / WHO Expert Committee on Food Additives (JECFA) has evaluated that they are acceptable for use in food, but there is more research: Professor Peter W Piper, a researcher at the University of Sheffield, in England, has found that the Sodium benzoate, destroys the DNA of cellular mitochondria, causing a strong aging process. It can trigger liver cirrhosis and degenerative diseases such as Parkinson’s disease and some types of cancer.
Although the preservative has been approved by various health agencies, the World Health Organization (WHO) in 2000 stated that it was safe, but clarified that the amount of scientific evidence to support that was “limited.“
A fundamental aspect to take into account with the use of these and other preservatives is their harmful effect on the digestive process, since it noticeably alters, not only the intestinal and stomach flora but also the oral flora, which makes it difficult to digest meals and in especially that of sugars, since a fundamental collaborator for digestion are the yeasts present in the human organism and that these preservatives inhibit or destroy them. That is, they could be causing irritable bowel problems, which is increasing in the world population.
There are alternatives to chemical preservatives
There are natural alternatives that we will discuss in the next article of this blog but we hit a barrier: chemicals are very cheap and they mask any defects that food may have with great ease.
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