Вредные пищевые добавки в хлебе: Вредные добавки в современном хлебе

Опасный хлеб. Что может скрываться в обычном батоне

Весь октябрь представители хлебокомбинатов говорили о грядущем повышении цен на хлеб. В некоторых регионах он может подорожать на 20%. Цифры достаточно ощутимые. В такой ситуации эксперты пищевой промышленности опасаются, что сейчас может начаться очередная гонка за снижением цены.

В таких случаях происходит примерно одно и то же: производители изменяют рецептуру продукта в пользу более дешёвых компонентов. И хлеб не исключение. На самом деле его рецепты не так просты. Дорогую муку можно легко заменить на значительно более дешёвую, и внешне булки практически не отличишь. И всё благодаря многочисленным химикатам, которые можно использовать для приготовления выпечки.

Например, для придания хлебу и другим изделиям пышности некоторые производители могут использовать бромат калия, он же добавка Е924а. Такое вещество позволяет выпекать хлеб даже из муки самого низкого качества. Цена изделия с использованием этого компонента будет низкой, что не может не привлекать покупателя. Однако учёные, занимающиеся онкологическими исследованиями, обнаружили, что бромат калия влияет на развитие рака щитовидной железы и вызывают почечную недостаточность. В результате этих исследований во многих странах мира запретили опасную добавку. Запрещена она и в России, но время от времени всё равно находится в хлебе во время проверок.

Ещё одним опасным веществом, которое используют для отбеливания муки и придания тесту эластичности, является азодикарбонамид, или пищевая добавка Е927а. Это вещество способствует улучшению структурно-механических свойств теста. Хлеб получается пористый, воздушный, да и хранится долго. Только в 2008 году СанПиН запретил использование добавки Е927а в хлебобулочных и других пищевых продуктах. Причина была достаточно весомая: азодикарбонамид провоцирует болезни дыхательных путей, способен вызывать аллергические реакции и астму.

Фото © РИА Новости / Виталий Аньков

Как продлить срок годности хлеба? Для этого производители активно используют консервант Е282, или кальция пропионат. Он препятствует образованию грибков, бактерий и плесени в хлебобулочных изделиях. Чаще всего Е282 добавляют при изготовлении лаваша и мексиканских лепёшек. Одним из вредных воздействий консерванта на человека является невыводимость его из организма, а точнее — накопительный эффект. Часто распространённый симптом от употребления Е282 — головные боли. Также консервант способен вызывать нарушение сна и расстройство внимания у детей. Гипертоникам особенно не рекомендуется употреблять продукты, содержащие кальция пропионат.

Нередко при производстве хлеба используют маргарин. Всемирная организация здравоохранения (ВОЗ) признала трансизомеры жирных кислот, из которых состоит маргарин, самым опасным компонентом пищевых продуктов. Эти вещества, согласно исследованиям, способствуют развитию ожирения, атеросклероза и повышают риск возникновения инсультов и инфарктов.

В том, что современные производители в последнее время стали злоупотреблять маргарином, уверен и независимый промышленный эксперт Леонид Хазанов. Он считает, что нынешний хлеб стал гораздо хуже, чем во времена дефицита при советской власти.

Фото © РИА Новости / Николай Хижняк

— Часто в хлебе встречаются оно- и диглицериды жирных кислот, эфиры глицерина, используемые в качестве эмульгаторов. Они, в общем-то, не вредны, хотя не рекомендуется есть содержащий их хлеб людям с нарушениями обмена веществ. Между прочим, в качестве эмульгатора может употребляться даже серная кислота, правда в микродозах. Тем не менее есть хлеб, зная о наличии в нём подобной добавки, никому не захочется, — заявил Лайфу Леонид Хазанов.

Можно ли отличить хлеб из натуральных компонентов от изделий с опасными примесями? Тут, например, Сергей Штерман — доктор технических наук ФГБОУ ВПО «Московский государственный университет пищевых производств» — считает, что найти разницу крайне трудно. По его словам, задача любого технолога как раз сделать так, чтобы один продукт от другого не отличался.

Фото © РИА Новости / Алексей Сухоруков

— Вообще, для таких случаев на этикетках пишется состав. Но если уж брать в руки хлеб, то отличить можно по виду. Более пушистый делается не по классической технологии, а на улучшителях. Но здесь сложно сказать, что это вредно или полезно. Просто другая технология, — уверяет Сергей Штерман.

А по мнению Леонида Хазанова, выбрать правильный хлеб достаточно сложно. В первую очередь, по его мнению, стоит обратить внимание на этикетку, причём стоит заранее изучить номера и коды вредных добавок. Также давление на хлеб поможет понять, что же кроется внутри: хороший хлеб легко восстанавливает форму, не трескается и не сминается. И самое распространённое отличие хорошего хлеба от вредного — это его запах. По словам Леонида Хазанова, если от изделия исходит затхлый запах, рисковать своим здоровьем лучше не стоит.

90000 Bread guide — bread, cereals and grains 90001 90002 Bread ingredients: What’s in your bread? 90003 90004 Look at the ingredients on a bread label and alongside the more recognisable substances you’ll often see a list of mysterious numbers. Some of these additives are what are known as bread and dough «improvers» or «conditioners». They often have more than one function, but generally they’re designed to dramatically increase the rate at which the dough rises (helping breadmakers increase production speeds and lower costs), improve bread texture and taste, and extend shelf life.90005 90004 Processing ingredients you’ll commonly see are mineral salt 170 (calcium carbonate) and ascorbic acid (food acid 300 or treatment agent 300), otherwise known as vitamin C. Emulsifiers (427e, 481, 471), vegetable gums (412, 461 ) and amino acid 920 speed up dough handling, help sliced ​​bread retain its shape and extend shelf life by reducing the crystallisation of starch that makes the bread go hard (if you put bread in the fridge, the cold temperature increases the rate of crystallisation and the bread goes hard faster).90005 90004 Only small amounts of these additives are required — usually up to three percent of the bread — and bakers often buy them in a ready-made premix, to which they add water and yeast. Most breads, whether from a factory or a small baker, are made from similar premixes — differences generally stem from baking techniques. 90005 90004 Since 2009 it’s been mandatory for breads (except organic ones) to add iodine via iodised salt (for thyroid health), as well as folic acid, a form of the B vitamin folate that helps reduce the rate of neural tube defects in infants .90005 90002 Preservatives in bread 90003 90004 While emulsifiers and other «improvers» are widely accepted as safe, preservatives are more controversial. Introduced in the 1990s as a mould retardant, calcium propionate, or 282, is the best-known preservative of public concern. 90005 90004 Although approved by Food Standards Australia and New Zealand (FSANZ) for use at specified levels, a furore erupted when a study by food additive activist Sue Dengate, published in the Journal of Paediatrics and Child Health in 2002 showed 282 to be associated with irritability, restlessness, inattention and sleep disturbance in children.90005 90004 In response to consumer concern, most breadmakers removed 282 from many of their breads, although it’s still often used in other products such as crumpets, muffins, Turkish bread and pizza bases. It’s also widely found in wraps. 90005 90004 With 282 a dirty word for concerned consumers, some breadmakers get around the problem by using its close relative, propionic acid (280), instead. 90005 90002 How harmful are additives like 282? 90003 90004 The internet is awash with warnings of the dangers of 282 and other food additives, pointing to a cumulative cocktail in the body which can lead to a host of symptoms from migraine and tiredness to rashes, gastro-intestinal upsets and depression.90005 90004 Propionates (280-283) are on the list of food additives that can be associated with food intolerance in the Royal Prince Alfred Hospital Elimination Diet. On her Food Intolerance Network website, Dengate argues that children’s behaviour and learning is more affected than authorities will admit, citing stories from parents who noticed a behavioural improvement when 282 was removed from their child’s diet. 90005 90004 But Dr Rob Loblay, director of the allergy unit at Sydney’s RPA Hospital, argues that about five percent of the general population is sensitive to one or more food additives, whether artificial or natural, and considers the push to ban additives «overblown».90005 90004 «The issue is very complicated,» says Vijay Jayasena, professor of food science and technology at Western Australia’s Curtin University. «The first thing people should know is that not all preservatives are artificial or may cause harm, and many are useful for food safety.» 90005 90004 Jayasena says most people will not be affected by 282, while for others it’s about dosage. «It’s hard to say at what level 282 may cause a reaction in each individual, because people can have reactions to so many things and at different levels.However, if you’re worried about them you should avoid them. «90005 90004 Anti-additive campaigners argue that until additives are proved safe, FSANZ should use the precautionary principle where suspect additives are substituted with others that do not raise health concerns. 90005 90004 If you’re worried about preservatives, Jayasena says breads baked daily in-store generally have few, if any, preservatives, because any bread not sold is usually thrown out at the end of the day. Check the ingredient labels, or ask the baker what preservatives they use.90005 Our latest toaster reviews have results for toasters from Sunbeam, Breville and DeLonghi and more. 90002 Labelling and health concerns 90003 90004 Questions have been raised about a loophole in labelling laws that allows manufacturers to avoid listing unpopular ingredients such as 282 or 223. In the Food Standards Code, food processing aids do not have to be listed as ingredients. According to FSANZ, it’s very unusual for there to be anything other than minimal residues of these processing aids in foods.90005 90004 As a sulphite, 223 is not permitted for use as a preservative in bread. It is, however, permitted for use as a processing agent — and so it can be used and not listed. 90005 90004 If 282 is used as a preservative, it must be listed, but if the manufacturer deems it a processing aid, it does not. So it’s essentially up to manufacturers to «apply good manufacturing practice». 90005 90004 Enzymes such as alpha-amylase are also classed as processing aids and so do not have to be listed.Used in most breads in a dried, powdered form, they artificially help speed up the fermenting process that would normally occur when traditional dough is left to rise. 90005 90004 Concerns have been raised that enzymes are still allergenic, even after baking. Studies have found workers exposed to airborne particles of alpha-amylase can become susceptible to «baker’s asthma». But FSANZ argues most of the allergenic effect of alpha-amylase is destroyed during cooking, pointing to a World Health Organization / UN Food and Agriculture Organization expert committee which found no adverse effect from seven grams of the enzyme per kilogram of body weight per day.90005 90002 Is your bread baked fresh? 90003 90004 In 2012 a ruckus erupted when it was revealed that Coles «freshly baked instore» bread was actually par-baked bread made in Ireland. 90005 90004 Par-baking is when bread is baked to around 80-90% completion, snap frozen and transported to the store, where it is baked for the final 10%. Often there is no difference in ingredients, but par-baked bread’s freshness starts to decline after about six hours. 90005 90004 Larger supermarkets with instore bakeries make most simple products like bread rolls and loaves from scratch on-site daily — and these often have labels showing the date and time baked — while trickier specialty breads tend to be made off-site and par-baked.90005 90004 In June 2013, the Australian Competition and Consumer Commission (ACCC) instituted proceedings in the Federal Court against Coles, accusing the supermarket of misleading consumers about its par-baked products. In June 2014 року, Coles was found guilty of misleading and deceptive conduct, with the Australian Federal Court ruling it breached the Australian Consumer Law (ACL) by labelling its par-baked bread «fresh». 90005 90002 Who owns your bread? 90003 90004 The bread industry (like our supermarkets) is dominated by a duopoly.You may see many brands, but at least two-thirds of all our bread comes from two big corporations — George Weston Foods and Goodman Fielder. 90005 90064 George Weston Foods products 90065 90066 90067 Tip Top 90068 90067 Abbott’s Village Bakery 90068 90067 Burgen 90068 90067 Golden 90068 90067 Bagel House 90068 90067 Bazaar 90068 90079 90064 Goodman Fielder products 90065 90066 90067 Country Life 90068 90067 Helga’s 90068 90067 La Famiglia 90068 90067 Lawson’s 90068 90067 Mighty Soft 90068 90067 Molenberg 90068 90067 Wonder White 90068 90079 The only thing better than toast is… a toastie! We give toasted sandwich makers a grilling in our sandwich press reviews. 90002 Special claims and bread 90003 90064 Wholegrain 90065 90004 Pre-2005, wholegrain food was defined by FSANZ as «unmilled products of a single cereal or mixture of cereals». However, as a result of petitioning from the cereal processing industry, the definition was changed to a food that uses every part of the grain. This means grains can be processed and separated into three constituent parts (bran, germ and endosperm) but a food can still be classified as wholegrain as long as the three parts are added back into the food in the same proportions as the original unmilled grain.Multigrain breads are usually made from white flour with added whole grains. 90005 90064 Sourdough 90065 90004 Sourdough is traditionally made using a «starter», where wheat and water ferment to create a culture that gives the sour taste. This requires specific temperatures to survive so commercial bakeries often replace it with dried powdered yeast, which adds colour and smell as well as the sour taste but is not considered authentic by connoisseurs. There is no regulation defining sourdough, so the only way to know if it is authentic is to ask the baker.90005 90064 Fibre 90065 90004 As a general rule of thumb, bread with at least 2g of dietary fibre per serve is a «source» of fibre, bread with at least 4g of dietary fibre per serve is a «good source» of fibre, and with at least 7g of dietary fibre per serve is an «excellent source» (Food Standard 1.2.7). White bread labelled «high fibre» often contains Hi-maize, a corn-based, resistant starch that passes undigested into the small intestine, where it can encourage the growth of beneficial bacteria.See our fibre guide for more. 90005 90064 Omega-3s 90065 90004 There are two types of omega-3 fats — those from plants (mainly ALA) and those from fish (mainly EPA and DHA). There’s now very good evidence that omega-3 fats from fish reduce your risk of heart disease and probably provide many other health benefits as well. But you do not get the same benefits from ALA from plant sources, such as linseed. This fat may also help prevent heart disease, but you’d need more of it to get some benefit — more than you’d get from a serving of multigrain bread containing linseed.90005 90064 Phytoestrogens 90065 90004 Phytoestrogens in some plants, such as soy and linseed, mimic the hormone oestrogen. They supposedly relieve menopause symptoms and protect against heart disease and some cancers, including breast cancer. In reality, there’s no consistent evidence that soy products reduce hot flushes, and no evidence at all that linseed relieves menopausal symptoms. High consumption of soy foods may lower the risk of breast and prostate cancers, but only by a little. For the small amount you’d get from a serving of multigrain bread there’s little point in buying soy and linseed over other grainy breads unless you prefer the taste.90005 90064 Glycaemic index (GI) 90065 90004 GI is a measure of how carbohydrates affect your blood glucose levels. If there’s a rush of glucose into the bloodstream followed by a quick fall, the food is higher in the GI scale. If it gives a slower, gentler rise and fall in blood glucose, the GI is lower. Diabetics should consider GI, but for other people research has not yet shown significant benefits — although low-GI foods may aid weight control. Manufacturers do not always make a GI claim on the label, but products with a higher wholegrain content tend to have a lower GI because the grains take longer to digest 90005 90002 Shelf life 90003 90004 Packaged sliced ​​bread can be 24 hours old by the time it arrives at the shops because it’s baked the day before and then transported.Consumers will have no idea how old the bread is, because the best-before tag indicates when it should be eaten by, rather than when it was baked. Bakers we spoke to agree the lifespan of a fresh loaf should be about two or three days. But we found packaged breads last much longer than fresh-baked breads. 90005 90004 So how do packaged bread companies make their bread last mould-free so long without artificial preservatives? Manufacturers claim advances in processing methods help, as does packaging that limits the flow of moisture, oxygen and carbon dioxide.90005 90004 Artificial preservatives may also be replaced with natural ones. As an example, mould can be kept at bay by citric acid (330), lactic acid (270) and fumaric acid (297). Other preservatives are vegetable gums, vinegar (acetic acid 260) and sodium. 90005 .90000 Modern bread is full of harmful additives 90001 advertisement Health 24 90002 Search 90003 90004 90005 90006 90005 90008 News 90009 90008 Medical 90009 90008 Lifestyle 90009 90008 Experts 90009 90008 Diet & Nutrition 90009 90008 Medical Schemes 90009 90008 Beyond Beauty 90009 90008 Featured medical centres 90023 90005 90008 90005 90008 90009 90006 90009 90006 90009 90006.90000 Food Additives and Preservatives to Avoid 90001 90002 90003 90002 Feeding our kids nowadays has so many challenges: food specifically marketed towards children is mostly over processed, laced with numerous, potentially dangerous and unnecessary food additives and has little nutritional value. 90003 90002 Checking the labels and ingredients lists while shopping was a must for me and many products were crossed out. It took a while to finish my shopping initially, but in the long term I narrowed the products I buy and it helped me do the shopping quicker.Having said that, the food our family consumes is not completely free from food additives and preservatives. It is unrealistic to eliminate them all, especially when you have kids. Explaining to children that some foods very popular amongst kids can be bad for them is a complicated task. Not to mention the birthday parties junk food bonanza. 90003 90002 Cooking from scratch using organic ingredients whenever possible is an important part of healthy, sustainable living. In our busy lives when families have little time to sit and eat together, when food outlets are at every corner and shops are full of readymade meals, many are asking: why bother cooking? 90003 90002 90011 Some benefits of healthy home cooking from scratch: 90012 90003 90014 90015 Eat delicious, freshly prepared food 90016 90015 Cook using all natural ingredients 90016 90015 Avoid or reduce food additives 90016 90015 Avoid or reduce food preservatives 90016 90015 Avoid or reduce artificial flavours and colours 90016 90015 Support sustainable living 90016 90015 Enjoy nutritious food 90016 90015 Cut on over processed food without nutritional value 90016 90015 Avoid packaging 90016 90015 Set an example for children 90016 90015 Enhance the health 90016 90015 Control ingredients 90016 90015 Save money 90016 90041 90002 Of course, there are healthy takeaway options and home cooked meals could be quite unhealthy, too.However, when cooking from scratch there is definitely less food additives and preservatives in there, if any at all. 90003 90044 Food additive categories 90045 90002 Food additives are divided into categories and assigned a number for easier identification internationally and I guess, to shorten and hide the long and in some instances scary chemical names behind those numbers. In Europe the numbers have E in front of them. The categories are: 90003 90048 90015 100-182 Colours 90016 90015 200-297 Preservatives 90016 90015 300-385 Acidity Regulators, Anti-Oxidants, Mineral Salts 90016 90015 400-495 Vegetable Gums, Thickeners, Emulsifiers, Stabilisers, Gelling Agents 90016 90015 500 -586 Mineral Salts, Anti-Caking Agents 90016 90015 620-641 Flavour Enhancers 90016 90015 900-1521 Thickeners, Vegetable Gums, Humectants, Artificial Sweeteners, etc.90016 90015 Flavours, natural or artificial, are not regulated and thus do not have any numeric identification 90016 90041 90002 Not all food additives are made same: some are natural and ok to use, others, however whether natural or artificial are unsafe for consumption , and have been banned in different countries. While researching the food additives, I came across several food additives tables that listed potentially unsafe additives. Every source was different so I decided to make a table of food additives for myself as my personal shopping guide.90003 90002 I divided food additives into two groups: green — ok to consume and red — avoid if possible. The additives in green are either natural, regarded as safe for use or derived from natural ingredients. However, some could be either derived from a natural source or made artificially like citric acid 330 or turmeric colour 100. The additives in red have either been proven as unsafe, connected with health or behavioural problems, have not enough information about them or have been added recently to the approved list.My motto here is: if there is a question mark — it’s red. 90003 90002 The 90011 black 90012 numbers are the 90011 worst offenders 90012. They are either banned in Australia or in other countries, or are suspected carcinogens! Just few of them are: 90003 90048 90015 90011 102 Tartrazine 90012 — Colour. Linked to hyperactivity, skin rashes, migraines, behavioural problems, thyroid problems, chromosome damage. Used to colour drinks, sweets, jams, cereals, snack foods, canned fish, packaged soups and a dye for wool and silk.Banned in Norway, Austria and Finland. Restricted use in Sweden and Germany. 90016 90015 90011 249 Potassium nitrite 90012 — Preservative. Linked with behavioural problems, asthma, breathing difficulties, headaches, dizziness, possible carcinogen. Typical products include processed, cured and smoked meat and fish, root vegetables. Not permitted in foods for infant and young children. 90016 90015 90011 621 Monosodium L-glutamate or MSG 90012 — Flavour enhancer. Should not be permitted in foods for infants and young children.Some of health problems MSG is linked with include asthma, hyperactivity, depression, mood changes, sleeplessness, nausea, migraine, linked to infertility. To be avoided especially by pregnant women, children, elderly and people with heart disease. Commonly found in potato and corn chips, powdered soup stock, snacks, crackers, sauces etc. 90016 90015 90011 951 Aspartame — Artificial sweetener. 90012 Present in more than 7000 products worldwide. Linked to many health problems: cancer, asthma, nausea, depressions, hyperactivity, seizures, breathing difficulties, memory loss and many others.It is believed to be the most dangerous food additive on the market. Sold as Equal®, NutraSweet®, Canderal®, Benevia® and Spoonful® sugar substitutes. Commonly found in cordials, juices, snacks, deserts, vitamins, diet and low calorie drinks, soft drinks and many others. 90016 90041 90044 Food Additives List — Free Download! 90045 90002 [download id = «1» format = «1»] 90003 90002 90011 90100 Disclaimer: 90101 90012 90100 I compiled this table from different sources (some listed below) for my personal use.The content is not intended to constitute professional advice nor it does include all information about every additive. If you find this Food Additive List helpful, you are welcome to download it for your personal use. 90101 90003 90002 I did not write the names of the food additives because it would make the table too long. You can see the food additives names listed alphabetically here: 90003 90002 http://en.wikipedia.org/wiki/List_of_food_additives 90003 90002 or listed by numbers here: 90003 90002 http: // en.wikipedia.org/wiki/List_of_food_additives,_Codex_Alimentarius 90003 90002 Manufactures have the choice of listing the food additives as a number or they can print the full name. For example monosodium glutamate or MSG can be identified on the ingredients list as: flavour enhancer (MSG) or flavour enhancer (621) .To find out more info about a specific food additive by number or by name go to: 90003 90002 http: / /www.additivealert.com.au/ 90003 90044 Food flavourings 90045 90002 Food Standards Australia New Zealand, FSANZ, states three types of food flavourings: natural, nature-identical and artificial.FSANZ definitions of last two: 90003 90002 «90011 Nature-identical substances 90012 — means flavouring substances that are obtained by synthesis or isolated through chemical processes, which are chemically identical to flavouring substances naturally present in products intended for human consumption. They can not contain any artificial flavouring substances. 90003 90002 90011 Artificial flavouring substances 90012 — means flavouring substances not identified in a natural product intended for human consumption, whether or not the product is processed.»90003 90002 Unlike other food additives, flavourings are not assigned code numbers. They are listed simply as flavour or flavouring because as per FSANZ «It would neither be realistic to require, nor meaningful to consumers to be provided with the chemical names of the individual flavouring substances present, even if they could all be identified.» 90003 90002 To illustrate why it is unrealistic to list all the ingredients the artificial flavours contain, please read the ingredients list for artificial strawberry flavour: 90003 90002 «amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate , butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate , methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, r ose, rum ether, g-undecalactone, vanillin, and solvent.Yummmmy! » 90003 90002 One example of different wording: Pear yoghurt should contain pears, but pear flavoured yoghurt does not. I usually buy plain organic yogurt and mix pureed or chopped fruit in. The best bet is to avoid flavoured products. 90003 90044 But wait, there is more! 90045 90002 There are two instances where food additives are not required to be listed: 90003 90048 90015 90011 5% loophole 90012: additives in the ingredient that makes up 5% or less of the product. 90016 90015 90011 Processing aids 90012 — not listed although might have traces of it in the food.Example: enzymes used to pump up the bread. 90016 90041 90002 Even if the label is not listing any food additives, we might be eating unknown substances. 90003 90002 Next time you go shopping or reach for processed food, please read the ingredients. Arm yourself with the knowledge about the food additives and do not wait for the food regulation body in your country to ban or declare an additive unsafe. Be your own judge. Very often the authorities play down the research results linking specific food additives with health problems like asthma or hyperactivity.Also, the research is frequently concentrated on one additive at the time. But what happens when we eat dozens of them at the same time as a toxic cocktail, in doses well above the daily recommendations? 90003 90002 My main concern in regards to food is health of our kids and how to reduce the chemicals and additives they eat. The strategies I use range from buying organic whenever possible, growing some of our food, cooking from scratch to reading the labels and limiting the «bad» food, all the while risking the cross looks, complaints and occasional tantrums.Hope, our kids will appreciate it one day! 90003 90002 As said previously, to eliminate all food additives, chemicals, pesticides etc. is not a realistic task in 21 90159 st 90160 century. But with one step at the time, everyone can steer towards healthier food choices. And as a final word in this post: preparing fresh meals should not be regarded as a chore. It’s rather a way of looking after your health and wellbeing. 90003 90002 P.S. On 10 June 2009 ALDI announced reformulating all its exclusive branded food items to remove the six food colours (102, 104, 110, 122, 124, 129) which have been proven to cause hyperactivity in children.Currently ALDI is in the process of removing a further eight artificial food colours. 90003 90002 Read more: 90003 90002 Aldi’s exclusive brands now free of artificial food colours 90003 90002 90011 References: 90012 90003 90002 Eady Julie; 90100 Additive Alert — Your Guide to Safer Shopping 90101 90003 90002 Hanssen Maurice; 90100 Additive Code Breaker 90101 90003 90002 Wilkinson Giselle; 90100 The Conscious Cook 90101 90003.90000 Food additives 90001 90002 What are food additives? 90003 90004 Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives. Some food additives have been in use for centuries for preservation — such as salt (in meats such as bacon or dried fish), sugar (in marmalade), or sulfur dioxide (in wine). 90005 90004 Many different food additives have been developed over time to meet the needs of food production, as making food on a large scale is very different from making them on a small scale at home.Additives are needed to ensure processed food remains safe and in good condition throughout its journey from factories or industrial kitchens, during transportation to warehouses and shops, and finally to consumers. 90005 90004 The use of food additives is only justified when their use has a technological need, does not mislead consumers, and serves a well-defined technological function, such as to preserve the nutritional quality of the food or enhance the stability of the food. 90005 90004 Food additives can be derived from plants, animals, or minerals, or they can be synthetic.They are added intentionally to food to perform certain technological purposes which consumers often take for granted. There are several thousand food additives used, all of which are designed to do a specific job in making food safer or more appealing. WHO, together with FAO, groups food additives into 3 broad categories based on their function. 90005 90002 Flavouring agents 90003 90004 Flavouring agents — which are added to food to improve aroma or taste — make up the greatest number of additives used in foods.There are hundreds of varieties of flavourings used in a wide variety of foods, from confectionery and soft drinks to cereal, cake, and yoghurt. Natural flavouring agents include nut, fruit and spice blends, as well as those derived from vegetables and wine. In addition, there are flavourings that imitate natural flavours. 90005 90002 Enzyme preparations 90003 90004 Enzyme preparations are a type of additive that may or may not end up in the final food product. Enzymes are naturally-occurring proteins that boost biochemical reactions by breaking down larger molecules into their smaller building blocks.They can be obtained by extraction from plants or animal products or from micro-organisms such as bacteria and are used as alternatives to chemical-based technology. They are mainly used in baking (to improve the dough), for manufacturing fruit juices (to increase yields), in wine making and brewing (to improve fermentation), as well as in cheese manufacturing (to improve curd formation). 90005 90002 Other additives 90003 90004 Other food additives are used for a variety of reasons, such as preservation, colouring, and sweetening.They are added when food is prepared, packaged, transported, or stored, and they eventually become a component of the food. 90005 90004 Preservatives can slow decomposition caused by mould, air, bacteria, or yeast. In addition to maintaining the quality of the food, preservatives help control contamination that can cause foodborne illness, including life-threatening botulism. 90005 90004 Colouring is added to food to replace colours lost during preparation, or to make food look more attractive.90005 90004 Non-sugar sweeteners are often used as an alternative to sugar because they contribute fewer or no calories when added to food. 90005 90002 WHO response 90003 90032 Evaluating the health risk of food additives 90033 90004 WHO, in cooperation with the Food and Agriculture Organization of the United Nations (FAO), is responsible for assessing the risks to human health from food additives. Risk assessment of food additives are conducted by an independent, international expert scientific group — the Joint FAO / WHO Expert Committee on Food Additives (JECFA).90005 90004 Only food additives that have undergone a JECFA safety assessment, and are found not to present an appreciable health risk to consumers, can be used. This applies whether food additives come from a natural source or they are synthetic. National authorities, either based on the JECFA assessment or a national assessment, can then authorize the use of food additives at specified levels for specific foods. 90005 90004 JECFA evaluations are based on scientific reviews of all available biochemical, toxicological, and other relevant data on a given additive — mandatory tests in animals, research studies and observations in humans are considered.The toxicological tests required by JECFA include acute, short-term, and long-term studies that determine how the food additive is absorbed, distributed, and excreted, and possible harmful effects of the additive or its by-products at certain exposure levels. 90005 90004 The starting point for determining whether a food additive can be used without having harmful effects is to establish the acceptable daily intake (ADI). The ADI is an estimate of the amount of an additive in food or drinking water that can be safely consumed daily over a lifetime without adverse health effects.90005 90032 International standards for the safe use of food additives 90033 90004 The safety assessments completed by JECFA are used by the joint intergovernmental food standard-setting body of FAO and WHO, the Codex Alimentarius Commission, to establish levels for maximum use of additives in food and drinks. Codex standards are the reference for national standards for consumer protection, and for the international trade in food, so that consumers everywhere can be confident that the food they eat meets the agreed standards for safety and quality, no matter where it was produced.90005 90004 Once a food additive has been found to be safe for use by JECFA and maximum use levels have been established in the Codex General Standard for Food Additives, national food regulations need to be implemented permitting the actual use of a food additive. 90005 90032 How do I know which additives are in my food? 90033 90004 The Codex Alimentarius Commission also establishes standards and guidelines on food labelling. These standards are implemented in most countries, and food manufacturers are obliged to indicate which additives are in their products.In the European Union, for example, there is legislation governing labelling of food additives according to a set of pre-defined «E-numbers». People who have allergies or sensitivities to certain food additives should check labels carefully. 90005 90004 WHO encourages national authorities to monitor and ensure that food additives in food and drinks produced in their countries comply with permitted uses, conditions and legislation. National authorities should oversee the food business, which carries the primary responsibility for ensuring that the use of a food additive is safe and complies with legislation.90005.