Sometimes you do not understand why a food made us sick, but you should learn to read the label better: you would discover the various food additives contained and the possible correlation with allergies or medical conditions of health.

The food additives are one of the fruits of moderate food industry and, like everything that is used in favor of man, in this case to increase the shelf life of products has also faults as well as virtues. ‘s not a coincidence that numerous studies highlighting such as additives rise, long-term health problems, especially on some people and as a result of introduction exaggerated. additives The term refers to substances not intended as food and not used as typical ingredients of food, intentionally added to technological purpose. The DGA Just to encourage optimal use of additives and prevent certain diseases, have been established by law of controlled doses, the so called ADI, acceptable daily intake. This is the amount of additive that can be taken daily for a lifetime, without doing harm to health. ‘m about 350 substances that are normally checked and why you’re employed by the food industry and therefore subject to be monitored in terms of quantity.


For example, Thorazine (E102) or cochineal red (E120), as well as nitrates and sodium glutamate are very much at risk because of their potential to be carcinogenic if they exceed the ADI. And well so always read carefully the labels containing in all clarity abbreviations supra mentioned above and which are therefore index of integration with one or the other additive. Why you add additives? The additives are added to preserve the food longer, to stabilize a product, to thicken and gel for color and emulsify. Basically the industry makes extensive use of production to meet the needs of consumers who want to offer products that are safe from mold, bacteria, and in fact that last a very long time.

From the point of view of European legislation must always be indicated on the label with a code consisting of the letter E followed by a number; must always be authorized by virtue of the discourse on health safety and comply with the purity What are the diseases that can be caused by too much these substances? dyes can cause reactions in some sensitive people, for example with regard to Thorazine (E102), yellow dye, or the cochineal (E120), red dye, with skin-like symptoms, nasal congestion and itching, sometimes IE-mediated reactions (typically allergic.) The mono sodium glutamate , which is a flavor enhancer, is present in some meats, cold cuts, soups and ready meals and can cause a headache, nausea, vomiting, tingling spread, but in the long term even more serious diseases, mainly because associated with foods very high in sodium, which certainly very well do not, above all to those who are suffering from high blood pressure . Same aspartame , often present in many pastries and baked goods, as several studies conducted in the U.S. would be accused of a carcinogenic effect when used in large doses and for a long time.

And ‘perhaps appropriate to take a step back and return to use simple and natural products, preferably organic and wholegrain, with fewer preservatives as possible, and try, where possible, to use the time to do household products, such as the bread , the yogurt , simple cheeses , jams , will not only be a source of satisfaction, but also healthier food!