By law, the use of authorized additives in specified amounts harmless. Everything falabela is caref

Are you confused by the strange names and numbers on the packages of your products? You do not know what they mean and how they affect your health? Are you worried falabela éčok or vice versa does not address? Es are harmful or beneficial to a person's health? More in my next article in a series 9.kroku to Health - Eliminate Toxins falabela ...
Over the last 40 years have been flooded our stores numbers. They came to the shop with lots of new and "sophisticated" products. Professionally, these numbers are called "additives", or slang - Es. Today, falabela there are already falabela over 300 and are found in almost every food you can buy in a conventional supermarket.
Additives actually have a much longer history. The ancient Egyptians and Greeks used some additives falabela for preservation, coloring or improvement of their food. It was for example by salt, acetic acid or baking powder.
Since then, however, much has changed. The current additives are often discussed for their potential risk. Many of them have been linked to serious health falabela problems from digestive problems falabela to cancer. Not to mention the strange origin. Therefore, you should be very careful about what you are buying and be informed on the impact of individual éčok.
Additives that pose minimal toxicological risk, can be used in almost all processed foods. These include falabela calcium carbonate (E 170), lactic falabela acid (E270), citric acid (E 330), pectin (E 440), fatty acids (E 570) and nitrogen (E 941).
Natamycin (E 235) can only be used as a preservative for the surface treatment of cheese and dried sausages Erythorbic Acid (E 315) can only be used as an antioxidant in certain meat and fish products Sodium ferrocyanide (E 535) can only be used as an anti-caking agent in salt and replace it with L-cysteine (E 920) may be used only to improve the properties of flour
Generally it can be noted that most additives subject to certain conditions. Many of these may be used only in certain foodstuffs and only in a certain amount. In principle, however, true that the more a food is processed, the more additives in it authorized and used.
Given the large number of processed foods, some 'Es' allowed in many foods. Nevertheless, there are some foods which under the law can not be used any additives. Overview of food, for which the use of additives is prohibited:
Sugar Coffee excluding flavored instant coffee and coffee extracts Butter Milk and Honey unflavoured cream flavored tea emulsified oils and fats flavored fermented milk products with live culture flavored buttermilk (buttermilk) unprocessed food natural mineral water and bottled spring water, dried pasta excluding gluten-free pasta or pasta intended for hypo diet
By law, the use of authorized additives in specified amounts harmless. Everything falabela is carefully justified by official studies. But what is the reality? What people are unofficial study, which responsible authorities can not tell? These substances are really harmless? And what goes into making various additives? Answers to these questions can sometimes be startling. Many additives are undoubtedly harmless and may even constitute a contribution. On the other hand, there are "Es", the use of which is more than questionable.
Many additives have since been banned, suggesting uncertainty about the safety of certain additives. Other additives are in turn used in products should not be a menu. Anyhow, additives are big business for some companies that literally will not allow their use is prohibited.
Additives come from different sources. Some are extracted from the seeds, fruit or algae. Others are made of nature-identical substances synthesis or biosynthesis of (ascorbic acid - E300). Formed falabela by modification of other natural substances such as emulsifiers (obtained from edible oils and organic acids) or thickeners (modified starches, and modified cellulose).
Some of the "Es" are again of animal origin. For their production are often used rather unsavory material, though not always, they must be Es harmful. Also, there are man-made additives. These synthetic Es represent the majority greatest threat to the organism, because they are exogenous substances that are often toxic at higher doses. This group includes some antioxidants (BHA - E320, BHT - E321), color (indigo - E132) or sweeteners (aspartame - E951, Saccharin - E954).
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