We are not taught anything at school about
nutrition, even though it is vital, and in supermarkets
people buy food without thinking, without considering the process
the product they are holding has undergone, which has such a significant impact
on both its quality and our health. However, this attitude is
understandable when you consider that people are uninformed; there’s
no point in reading labels they cannot interpret (not to
mention what isn’t shown on them). Uninformed people
have no choice but to trust.
The current
food system cannot survive without the production of
artificial additives to be added to food, as it is
based on products that must ‘last’ for some time after
harvest or processing, until it reaches the supermarket shelf,
and subsequently the fridge in consumers’ homes. Thus,
food processing is an essential process, and without
it, a number of industries whose
main purpose is to sell would not be so profitable. Additives give food an
‘attractive’ appearance that appeals to our senses and
makes us eat with our eyes.
Health authorities dictate the
quantity in which additives must be incorporated into food, and
although they insist that the benefits outweigh the risks, it has not
been proven that the small toxic proportion consumed daily does not
affect our bodies over time, triggering
illnesses. There is no need to dwell on the direct link between
certain illnesses and diet…
COLOURINGS
These provide, enhance or maintain the
colour of food. Due to their toxicity, they are the best known and
most feared.
FLAVOURINGS
They impart aromatic properties and,
sometimes, flavour.
SWEETENERS
Blenders of aroma and flavour.
STABILISERS
Prevent the natural tendency for
components to separate
Colourings, flavourings,
sweeteners, stabilisers, antioxidants, emulsifiers, thickeners,
flavour enhancers, raising agents… these are just some of the
additives used every day in the food industry
PRESERVATIVES CLAIMED TO BE
NON-TOXIC
Propionic acid, sorbic acid, benzoic acid.
MODERATELY TOXIC PRESERVATIVES
Hydrogen peroxide,
formaldehyde.
UNACCEPTABLE PRESERVATIVES
BORIC
ACID: Found in fatty products, dairy products, eggs,
meat products, fish…
SALICYLIC
ACID: Used as a preservative in liquid egg yolk,
anchovies and marinated fish, and in the preparation of tinned
olives, gherkins, fruit, jams, jellies…
FLUORIDES:
Found in margarine, milk and dairy products, meat, beer
(they affect bone and tooth metabolism).
CHLOROPICRIN:
It was formerly used to disinfect utensils and machinery in
the food industry.
COMMONLY USED
DANGEROUS COLOURINGS
TARTRACIN: Produces a bright
yellow colour; particularly dangerous for those with allergies,
hives or asthma. Found in soft drinks, sweets,
candy, sausages, spirits and tinned vegetables.
AMARANTH: Produces an attractive
red colour. It is considered a carcinogen. It is found in
red soft drinks, pastries, margarine, yoghurt, sausages, spirits, etc.
COCHINEAL: Also
red in colour. It commonly causes allergies and hives. It can
be found in some soft drinks, pastries and
confectionery, yoghurt, tinned vegetables, processed meats and spirits.