Additives

For industrialized products in general, there are some common additives that can be found and that require attention when choosing processed foods. Here are some of the most common additives and those that may be a cause for concern:

• Artificial Colorings: Synthetic colorings are often added to improve the appearance of foods, giving them more vibrant colors. Some artificial colors, such as tartrazine (E102) and twilight yellow (E110), have been associated with allergic reactions in some people and, in some studies, have been suggested as potentially harmful to health.
• Preservatives: Many processed foods contain preservatives to extend their shelf life. Some common preservatives include sulphites (such as sulphur dioxide), nitrites, nitrates and benzoates. Excessive consumption of these preservatives can be associated with health problems such as allergic reactions, gastrointestinal disorders and even long-term adverse health effects.
• Flavor Enhancers: Additives such as monosodium glutamate (MSG) are often added to enhance the flavor of processed foods. MSG can cause adverse reactions in some people, such as headaches, nausea and heart palpitations.
• Artificial flavorings: Synthetic flavorings are added to imitate natural flavors or enhance the taste of food. Some of these flavorings may contain synthetic compounds that can be harmful to health in large quantities.
• Stabilizers and emulsifiers: These additives are often used to maintain the consistency and texture of processed foods. Although many stabilizers and emulsifiers are considered safe for consumption, some studies suggest that excessive consumption of certain types may be associated with gastrointestinal problems and other health issues.