What are Additives, and Should You Worry About Them? -Richard Uzelac
In today’s world, it has become increasingly difficult to find fresh and additive-free food products. While most of us would prefer to consume preservative-free and additive-free foods, busy working individuals with families to feed often have to prioritize convenience in their meal planning. Unfortunately, this often means relying on food items that contain a variety of additives such as stabilizers, preservatives, emulsifiers, acidity regulators, mineral salts, enzymes, and colours.
Firstly, let’s explore the reasons why food additives are utilized. Generally, additives serve five primary purposes or functions in the food industry. These include: ensuring the safety of the food product, preserving its natural appearance and texture, preventing ingredient separation, enhancing the taste and appearance of the food, and maintaining its freshness.
According to “World Health Organizations”, food additives are substances that are added intentionally to food to enhance its flavor, appearance, or texture and to extend its shelf life. They can be derived from plants, animals, minerals, or synthetics and are grouped into three categories based on their function:
Flavoring agents,
Enzyme preparations, and
other Additives.
So in simple words, food additives refer to substances added to food to enhance or preserve food safety, flavor, texture, freshness, or appearance.
Richard Uzelac Explains: What Are Non-Additive Food Ingredients?
Food ingredients may consist of natural elements such as sugar, honey, salt, or vinegar, as well as vitamins (with the exception of vitamin C, thiamine, and vitamin B2), minerals, and amino acids. Although vitamins are not typically categorized as additives, some are assigned code numbers as they may also function as food additives – meaning they serve another purpose in addition to their vitamin role, but in such minimal amounts that they do not contribute to the recommended daily intake.
The Benefits of Food Processing and Additives for a Safe and Reliable Food Supply: Insights from Richard Uzelac
In the past, people used to process food at home by drying fruit, making jams, or even burying food (an ingenious way to keep food fresh). Processing food has been a practice for hundreds of years. However, nowadays, food additives are used for the sake of convenience, particularly in ready-to-eat foods that require little preparation. Despite the fact that nutrition, price, and taste are important factors in food choices, many people are turning to processed foods because of the convenience they offer. For example, instead of cooking a meal from scratch, they may opt for a frozen dinner or takeout from a fast food restaurant due to the time and effort it takes to prepare a meal.
Pros
Food processing has its advantages, as it allows us to preserve food and have access to it even when it’s out of season or not readily available. Additives have helped the human race survive during times of food scarcity and also ensure a safe, dependable food supply. In the event of a bad season, food processing ensures that people won’t go hungry.Cons
Food processing has its drawbacks, including altering the flavour and texture of the food, as well as reducing the heat-sensitive vitamins and minerals. Who is responsible for assessing the risks of additives to humans? WHO is responsible for assessing the risks of additives to humans and with the cooperation Food and Agriculture Organization of the United Nations or (FAO). Together they joined, forming a committee called JECFARichard Uzelac lists of Undesirable Additives
1. Monosodium Glutamate (MSG) Since a 1969 study found that large amounts of MSG caused harmful neurological effects and impaired growth and development in mice, the controversy surrounding the additive has been intense. However, MSG is unlikely to have any significant impact on human brain health because it cannot pass through the blood-brain barrier.2. Sodium nitrites. According to an article in clevelandorg, Sodium Nitriates when used in meat, additives assist in preserving the meat, adding color and flavor, and preventing harmful bacterial growth. However, when heated or mixed with stomach acid, sodium nitrite in meat can lead to the production of nitrosamines, which are associated with a higher chance of developing pancreatic and colorectal cancer.
3. High-fructose corn syrup And lastly, from a Pubmed Central Source, that High-fructose corn syrup, a sweetener derived from corn and commonly used in soda, juice, candy, and snacks, contains high levels of fructose that can lead to health problems. Consuming high amounts of fructose has been linked to weight gain and diabetes, with studies showing significant increases in belly fat and blood sugar levels, as well as decreased insulin sensitivity, when compared to glucose-sweetened drinks.
