Dangerous Food Additives
Do you know that there are several dangerous food additives which you regularly consume through the medium of foods and drinks? We gorge on our favorite fast food, pizzas, Chinese dishes, etc. without bothering about the ingredients used in these dishes. Secondly, most of us calorie conscious people, avoid sugar and use aspartame instead. Thirdly, we also love to add a lot of color to our foods and hence, use food colors. However, does any of think whether these food additives are good for our health or not? Many of these products are termed as dangerous food additives and are not meant for regular consumption.

The most common dangers of food additives and preservatives is that these can lead to abdominal pain and discomfort. One may experience nausea, vomiting, flatulence, etc. on consumption of these products. However, there are some food additives that can lead to more severe side effects, like they can increase the risk of cancer or many other fatal diseases. The following are such dangerous food additives which should be avoided.

Potassium Bromate
Potassium bromate is banned in most of parts of the world but, not in the United States. This product is specially added to flour while making biscuits and rolls to increase their volume. It was found to be a cause of cancer, when tested on animals. In some parts, one may come across food product packages, containing potassium bromate, warning of cancer.

Monosodium Glutamate (MSG)
One of the most common food additive, food enhancer and flavoring agent, Monosodium Glutamate or MSG, is commonly found in Chinese cuisine. It is found in a variety of packaged and processed sauces, salad dressing, gravy, soy sauce; fish, chicken and sausage products. Monosodium Glutamate side effects include headache, nausea, migraine, Alzheimer’s disease, abdominal inflammation, and sudden cardiac death.

Aspartame
If you are a regular user of Nutra-sweet and Equal, think twice! It contains aspartame which is also one of the most dangerous food additives today. Apart from these products, it is also found in diet sodas, and products that claim ‘no sugar’. Aspartame is linked to several cancer types like leukemia, lymphoma, etc. It is specially advised not to be used during pregnancy. Dangers of aspartame also include weight loss, hair loss, memory loss, confusion, etc.

Sodium Nitrate
Most of the preserved meats contains a dangerous food additive that is sodium nitrate. Foods like hotdogs, bacon, ham, smoked fish, breakfast sausages, luncheon meats, corned beef, etc, contain this food additive which is believed to turn carcinogenic when exposed to the acid in the stomach. Regular consumption of cured meats is also believed to be one of the reasons for causing cancer in people.

Olestra
Olestra is fat substitute, used as a food additive, widely popular under the brand name Olean. This foodchem additive is harmful to the human body as it does not get absorbed in the body. Consumption of this product leads to abdominal discomfort, stomach cramps, diarrhea, flatulence, etc. On the other hand, regular consumption of this product also decreases the body’s ability to absorb natural and beneficial fats.

Dangerous Food Additives List

Apart from the above mentioned harmful ones, there are several other food additives to avoid. The following is a list of such products that one should be aware of and avoid completely.
Butylated hydroxytoluene (BHT), Butylated hydroxyanisole (BHA), Calcium Disodium EDTA, Carrageenan, Cyclamate, Disodium Guanylate, Disodium Inosinate, Food Colors, Preservatives, Propyl Gallate, Sucralose, Saccharin, Sodium benzoate, Stevia, Sulfites.

These were some of the most dangerous food additives food additives that you need to avoid, as they are harmful to health. Rather than adding the spice and color to your food artificially, you can favor food safety by opting for natural, freshly made and raw food to have a healthy and disease free life! Take care!

Silicon dioxide (SiO2) in food is very important for normal development of bones. Silicon dioxide, also referred as silica, is necessary to maintain healthy skin, hair, and nails.

Why is silicon dioxide in food? Studies have revealed that silicon (element) is found naturally in foods in the form of silicon dioxide (SiO2). Silicon is never present in its original or free form, and hence, it commonly occurs as silicon dioxide (silica). Silicon dioxide is found in higher amounts in plant-based foods. The SiO2 content is remarkably high in cereals. On the other hand, the concentration of SiO2 is comparatively less in foods that are derived from animal sources.

Silicon Dioxide in Food
Silicon is an indispensable part of the food that we eat daily. It is observed that silicon plays a significant role in the development of the bones, so it becomes necessary to include silicon food sources in our diet. In order to maintain healthy strong bones and joints, silicon dioxide in foods is very much essential. Along with calcium and vitamins, silicon dioxide is equally important for proper bone growth, strength and density. Deficiency of silicon can cause osteoarthritis and arthritis. Another important health benefit of silicon is that it minimizes aluminum effects on the body, thereby preventing Alzheimer’s disease. Some of the foods that contain silicon are as follows:

Cement: One of the important uses of silica is in the manufacture of Portland cement. This type of cement is commonly used around the world. Portland cement is basically a fine powder and an important constituent of concrete.

Drinking Water: Silicon dioxide also occurs in drinking water in the form of silicic acid. Although water purification techniques have been developed to extract silicon from the water, they are not yet implemented considering the numerous health benefits of silicon. Surprisingly, silicon dioxide levels vary depending on the type of water. It has been found that soft water is a poor source of SiO2, whereas hard water is rich in this mineral.

Electronics: The thriving electronics industry uses SiO2 for manufacturing fiber optic cables, wire insulation and semi-conductors. As it has a high melting point, it is often used to insulate wires.

Fruits: Fruits also contain a good amount of silicon dioxide. Silicon naturally occurs in fruits so this can be an added advantage for eating fruits. Following are the fruits that are considered to be high in silicon: Oranges, Apples, Plum, Cherries, Grapes, Raisins;

Glass: The industrial process required for the production of domestic glass to make windows, jars and bottles, use silica. When SiO2 is mixed with soda and boron oxide, the resultant mixture forms a glass which is resistant to thermal shock. This glass is often used for cooking as it provides high thermal stability.

Nuts: Nuts have traditionally been a great source of minerals. Nuts, particularly the peanuts and almonds have a considerable amount of silicon in them.

Piezoelectric: SiO2 (quartz) displays piezoelectric properties, which means it can convert mechanical energy to electrical energy and vice-versa. Radio and TV stations use this property of silica in order to transmit and receive signals in a proper manner.

Refractory Materials: Silica sand is very useful for manufacturing refractory materials. The reaction of Bayer alumina with silica sand gives rise to synthetic mullite refractory bricks. Silica sand when reacted with coke forms a refractory material known as silicon carbide that has high shock resistant properties.

Silicon Dioxide Uses
Silicon dioxide is abundantly found in the Earth’s crust. Sand or quartz are the two most common forms of silica. SiO2 has a myriad of uses, making it one of the most important mineral for humans. Some of them are listed below:

Vegetables: Vegetables are a great source of silicon, especially the green vegetables (beans and peas) are known to contain high amount of silicon. One can enhance silicon intake by consuming the following vegetables: Cucumber, Celery, Raw cabbage;

Whole Grains: An easy way to prevent silicon deficiency is to include whole grain breads in the diet. Rice, barley and oats are high in silicon content. Raw oats too can contribute to silicon intake considerably.

Silicon Dioxide Food Additive
SiO2 is an important kind of food additives in powdered foods. Silica is also added in nutritional health food supplements and is an important constituent of many pharmaceutical drug tablets. SiO2 is also used as a food additive in many processed foods. Many ask – why is silicon dioxide in food added externally? This is because the food additive SiO2 also functions as an anti-caking agent (an additive when added to a mixture, prevents its ingredients from binding together). Common salt has an anti-caking agent which does not allow the ingredients of the salt to clump (stick) together. The spices sprinkled on the chips (snacks) also contain silicon dioxide which helps to enhance taste.

Silicon Dioxide in Food Safety
Silicon dioxide food safety is of prime concern especially when it is used as an additive. SiO2, added as an anti-caking agent to a food product is not safe when the SiO2 quantity is more than 2 percent of the foodchem food’s weight. More specifically, for SiO2 to be safe, it should be made by a process known as vapor phase hydrolysis. If it is manufactured by any other process, then the recommended particle size of SiO2 should not exceed the safety norms. Supplements having over 2 percent of silicon dioxide are also not considered to be safe for consumption.

Silicon dioxide when added externally to food in the right amount, can produce the intended effects, otherwise it may lead to severe health problems. On the whole, dietary silica has gained an important status in the diet as it is known to maintain bone growth.

Food coloring is a substance that is added to foods to make them look more vibrant and appetizing. Food coloring is a type of food additive, which are used to enhance the color and appearance of foods that can be found in a large number of food products right from a candy to baked goods, frosting and even wine. Apart from creating a new color and enhancing the natural color of a food, food coloring can help to protect the color of a food or drink from the effects of light, temperature and storing conditions. In general, food coloring comes in two forms, dye and lake. Dye is soluble in water, but insoluble in oil, while lake is soluble in oil and more stable than dye. But, what does food coloring contain? Food coloring can contain several ingredients, which can vary slightly among the different types of food colorings.

Components of Food Coloring Agents
Food coloring can be natural and artificial, and the artificial food coloring can contain several color additives. The artificial food coloring can contain propylparaben, propylene glycol and certified color additives by the FDA (Food and Drug Administration) of United States, which are usually denoted by certain numbers. As for example, the artificial red dye can contain FD&C Red 3 (erythrosine) and 40 along with propylparaben, propylene glycol and water. Another red food coloring that can be commonly found in manufactured goods is carmine, which is derived from certain insects.

Natural red color can be obtained from beetroot, carrot, cherries, elderberries and currants. The caramel color is usually derived from caramelized sugar. The green pigment or dye can also be obtained from natural products like, seaweed, grasses and vegetation. The artificial green pigment generally contains ingredients like, FD&C yellow 5, FD&C blue 1, water, POVand propylene glycol. The synthetic yellow pigment too contains propylparaben, propylene glycol and water, along with FD&C yellow 5 (tartrazine) and FD&C red 40. The synthetic black food coloring on the other hand, is obtained by combining FD&C red 40, FD&C blue 1, FD&C yellow 5, phosphoric acid, water and sodium benzoate.

Is Color Additive Bad for You?
The various color additives or food colorings are tested for their safety by various bodies across the world, but their findings have been quite different from one another. Food colorings that are used in United States are approved by the FDA, and it is reflected in the FD&C numbers given to the various color food additives. Despite the FDA approval, artificial or synthetic food colorings are often seen with suspicion. Some scientific studies have also pointed out that certain synthetic food coloring can have an association with the rising incidence of attention deficit hyperactivity disorder (ADHD) in children.

Many believe that the use of petrochemicals, hydrocarbon derivatives and coal tar in artificial food coloring can cause such disorders. Food colorings are also believed to have an adverse effect on the immune system and male fertility, besides having association with health conditions like, asthma and allergies.

Natural food colorings are by and large considered as a safe alternative to synthetic food coloring. Even FDA does not require the natural food colors to be tested for their safety. With the growing concern about the dangers of artificial food coloring additives, natural food colors are gaining wide popularity. Nowadays, some natural food dyes are also produced commercially. As for example, the caramel color is largely produced from caramelized sugar, while the natural orange color is usually obtained from seeds. A reddish-orange dye, known as annatto is derived from achiote seeds.

The natural green dyes are mainly made from seaweed, chlorella algae and other vegetation, as has been mentioned already. On the other hand, turmeric powder is the natural yellow dye. Saffron is also used widely as a natural food coloring additive foodchem. The natural red dye is largely made from vegetables like, beetroot, carrots, cherries and elderberries, or it can be obtained from the cochineal insect, known as Dactylopius coccus. Paprika spice can also be used to make natural red dye, while butterfly pea can give a blue food dye. Apart from the basic colors like, red, blue, yellow and green, you can get many other shades like, golden, burgundy, mauve, etc. by combining different colors.

Many foods available in the market contain different types of additives and preservatives. These chemicals can give rise to certain health problems. How to minimize the risk?
When we need to store any food for a longer time, it should be properly processed. During this processing, some substances and chemicals, known as additives, are added to the food. Additives consistently maintain the high quality of foods. In addition, we also need to add some preservatives in order to prevent the food from spoiling. Direct additives are intentionally added to foods for a particular purpose. Indirect additives are added to the food during its processing, packaging and storage. Food Preservatives are the additives that are used to inhibit the growth of bacteria, molds and yeasts in the food. Some of the additives are manufactured from the natural sources such as corn, beet and soybean, while some are artificial, man-made additives.

Commonly Used Food Additives and Preservatives
Nowadays, most people tend to eat the ready-made food available in the market, rather than preparing it at home. Such foods contain some kind of preservatives, so that their quality and flavor is maintained and they are not spoiled by bacteria and yeasts. More than 3000 additives as well as preservatives are available in the market, which are used as antioxidants and anti-microbial agents. Salt and sugar the most commonly used food additives. Some of the most commonly used food additives and preservatives are aluminum silicate, amino acid compounds, ammonium carbonates, sodium nitrate, propyl gallate, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), monosodium glutamate, white sugar, potassium bromate, potassium sorbate, sodium benzoate, etc. Some artificial colors are also added to the foods to give them an appealing look. These coloring substances are erythrosine (red), canthaxanthin (orange), amaranth (Azoic red), tartrazine (Azoic yellow) and annatto bixine (yellow orange).

Uses
When the food is to be stored for a prolonged period, use of preservatives is essential in order to maintain its quality and flavor. The excess water in the foods can cause the growth of bacteria, fungi and yeasts. Use of additives and preservatives prevents spoiling of the foods due to the growth of bacteria and fungi. They maintain the quality and consistency of the foods. They also maintain palatability and wholesomeness of the food, improve or maintain its nutritional value, control appropriate pH, provide leavening and color, and enhance its flavor.

Additives are classified as antimicrobial agents, antioxidants, artificial colors, artificial flavors and flavor enhancers, chelating agents and thickening and stabilizing agents. Antimicrobial agents such as salt, vinegar, sorbic acid and calcium propionate are used in the products such as salad dressings, baked goods, margarine, cheese and pickled foods. Antioxidants including vitamin C, E, BHT and BHA are used in the foods containing high fats. Chelating agents such as malic acid, citric acid and tartaric acid are used to prevent the flavor changes, discoloration and rancidity of the foods.

Dangers and Side Effects
Although these additives are essential for food storage, they can give rise to certain health problems. They can cause different allergies and conditions such as hyperactivity and Attention Deficit Disorder in some people who are sensitive to specific chemicals. The foods containing additives can cause asthma, hay fever and certain reactions such as rashes, vomiting, headache, tight chest, hives and worsening of eczema. Some of the known dangers of food additives and preservatives are as follows:
A. Red Dye 40 is suspected to cause certain birth defects and possibly cancer.

B. Mono and di-glycerides can cause birth defects, genetic changes and cancer.

C. Benzoates can trigger the allergies such as skin rashes and asthma as well as believed to be causing brain damage.

D. Bromates destroy the nutrients in the foods. It can give rise to nausea and diarrhea.
Butylates are responsible for high blood cholesterol levels as well as impaired liver and kidney function.

E. Caramel is a famous flavoring and coloring agent that can cause vitamin B6 deficiencies. It can cause certain genetic defects and even cancer.

F. Caffeine is a colorant and flavorant that has diuretic, stimulant properties. It can cause nervousness, heart palpitations and occasionally heart defects.

G. Saccharin causes toxic reactions and allergic response, affecting skin, gastrointestinal tract and heart. It may also cause tumors and bladder cancer.

H. Sodium chloride can lead to high blood pressure, kidney failure, stroke and heart attack.

To minimize the risk of developing health problems, you should avoid the foods containing additives and preservatives foodchem. Before purchasing the canned food, you must check its ingredients. You should buy organic foods, which are free from artificial additives. Try to eat the freshly prepared foods as much as possible rather than processed or canned foods.

Food intolerance is often mistaken for food allergies and the two terms are used interchangeably. Let us know more about food intolerance symptoms in adults, which are pretty different from food allergy symptoms.

Any problem which results out of ingestion of certain foods is commonly labeled as food poisoning. The term food allergies is also used unreasonably, many a time. However, there is a clear distinction between food allergies, food poisoning and food intolerance. The three disorders also produce symptoms which are peculiar to the respective disorder only. Amongst all the food related disorders, food intolerance is the most common one. It affects adults as well as children, however, the occurrence of food intolerance is more in adults than children. This article deals with food intolerance symptoms in adults. But before that, it would be interesting to find what exactly is food intolerance.

What is Food Intolerance
Food intolerance is the body’s inability to digest certain foods, beverages or food additives. Food intolerance is said to have occurred when the body generates certain undesirable physiological responses, even when a non allergic food is consumed. Food intolerance is a result of absence of low amount of certain enzymes which are required to break down the proteins in the food in order to facilitate digestion. Food allergies on the other hand, are caused due to trigger to the immune system caused by certain foods. These foods are capable of producing allergic response only in certain people and may be entirely safe for others. Food poisoning is another case, in which toxic substances enter the body through the medium of food. These substances then cause certain undesirable symptoms in the individual.

Food Intolerance Symptoms in Adults
Food intolerance is a common phenomenon in adults as well as children of all ages. The most common food intolerance type is lactose intolerance. It affects about 10% of adult population in America. It occurs due to low amount or absence of an enzyme named lactase. People with lactose intolerance cannot digest dairy products. Babies are usually born with high amount of lactase. Hence, the symptoms of lactose intolerance surface only after the age of 2 years, when the production of lactase in the body begins to diminish.

Given below is a list of common foods that cause intolerance reaction in some people: Dairy products, such as milk, cheese and yogurt, Strawberries, citrus fruits and tomatoes, Flavor enhancers such as MSG (monosodium glutamate), Chocolate, Eggs, particularly egg white, Histamine and other amines in some foods. Food additives, Wine, especially red wine.

Food intolerance is often associated with conditions such as asthma, chronic fatigue syndrome and irritable bowel syndrome (IBS). Another fact about food intolerance in that, you may not experience it until late in your life. Meaning, you might be eating a certain food item for the whole of life without any problem, but suddenly develop a response to it once you reach your sixties or seventies. The truth is that, there was always a problem with digestion of that particular food item in your body, only you never experienced any symptoms. Old age, a bout of illness or stress can compromise your digestive system. Hence, you are more likely to experience food intolerance symptoms in such circumstances. In older age, the body cannot produce enough enzymes and hence, becomes more susceptible to various food related disorders. This is the reason why food intolerance symptoms in women and men become more pronounced in old age.

The occurrence of symptoms is also largely dependent upon the amount of food you consume. You may not have any problem if you only consume small portions of the problematic food everyday. In fact, your body may become used to it and may not react in a dramatic way. However, eating large portions of the food(foodchem) in question is bound to invoke undesirable effects in body. Food intolerance symptoms develop over a period of time, say days or even weeks after ingestion of the food. Whereas, symptoms of food allergies are instantaneous and more dramatic.

The symptoms of food intolerance in adults are somewhat similar to food poisoning symptoms. Typical food intolerance symptoms include: Nausea, Stomach pain, Gas, cramps or bloating, Vomiting, Heartburn, Diarrhea, Headaches, Irritability or nervousness.

Food intolerance is mainly attributable to genetic predisposition. Some people are naturally programmed to produce the requisite enzyme in small amount or not produce at all. There is very little that can be done to overcome this problem. The best solution is to identify foods that are troublesome for you and avoid them entirely. However, it is important to incorporate substitute foods so as to avoid nutrient deficiency. People with lactose intolerance can take lactase enzyme tablets while children can be given soy milk.

Food intolerance symptoms in adults can be controlled with the help of medications and diet. However, consult your doctor before introducing substitute substances in your diet.

Preservatives in food are a type of food additives. They can be natural or artificial. Different kind of preservative work in a different ways. However, mostly preservatives are added to the food to prevent the food from decomposing by microbial growth or by any undesirable chemical changes. However, a process can also help to preserve the food better. Many fruits and meats are dried, so that they stay edible for longer. Also, process like freezing, pickling, smoking or salting can greatly help to preserve the food. For example, we tend to store fresh fruits and vegetables in the refrigerator, to keep them fresh for longer. Here are some natural common preservatives which we generally find in stored natural food items, and some of the synthetic harmful preservatives and their short term and long term effects explained. Wondering, what are the preservatives in food and what are the harmful ones that you need to avoid?

Natural Preservatives
Including:Sugar, Salt, Oil, Acids, Antioxidants, Spices, Herbs, Glycerin, Chelating Agents, Alcohol, Honey.
 
Natural preservatives like salt and sugar have been used since ages to preserve foodstuffs. Sugars are generally used to preserve fruits, or to make jams. While salts are added to dried meats and vegetables to preserve them for longer. Salt and sugar acts as excellent natural preservatives, as they prevent the bacterial growth through the process of osmosis. Preservatives like vinegar or herb extract like rosemary extract are also used. Vinegar is a kind of acid, which helps to kill microbes and bacteria. Rosemary extract works as an excellent antioxidant, and prevents the oxidation of foods.

Spices seem to slow down the growth of microbes and also reduce the rate of oxidation. Spices like cloves, sage, mustard, thyme and oregano are commonly used. Oil helps the foods to stay fresh, by preventing microbes coming in contact with the food, also it reduces the rate of oxidation in food. Honey in its undiluted form acts as a great natural preservative, as it creates an excellent barrier against microbes. Wine which is a type of alcohol in itself acts as a good preservative. Processes like heating, cooking, pasteurization and desiccation also act as a natural preservative alternative.

Synthetic Preservatives
This is a list of synthetic preservative food additives.
Antimicrobial agents, Antioxidants, Benzoates (like benzoic acid, sodium benzoate,), Nitrites (like sodium nitrite), Caramel, Butyrates, BHA (butylated hydroxyanisole), Sulphites (like sulfur dioxide), Sorbates (such as potassium sorbate, sodium sorbate).

There are some synthetic chemicals that pose many health problem. So you should know the preservatives in food to avoid. Nitrates, are carcinogenic in nature and may even cause reactions like vomiting, headache, sneezing, etc. Sulfites are antioxidants which can destroy vitamin B1 in the body, and cause problems in patients who have asthma. Benzoic acid and sodium benzoate can cause skin conditions and eye irritation. BHA and BHT are also carcinogenic in nature and cause many other symptoms like dizziness, asthma attacks, nausea, allergic reactions, hyperactivity, etc. One should also avoid propyl gallate as it is linked to various types of cancer. Sodium citrate is also another toxic preservative in foods, which when eaten in high amounts can cause bladder tumors. TBHQ which is tertiary butylhydroquinone is another harmful preservative in food, which can cause nausea and delirium.

Eating foodstuffs which contain natural preservatives foodchem in small portions is okay. However, if your body is sensitive to natural preservatives containing foods too, then you need to completely avoid them. Also, synthetic preservative in food, need to be completely avoided. Because, the side effects of synthetic chemical preservative may not be evident but after some time a person might suffer from major side effects.

‘How about canned soup?’ is a question we should all ask ourselves. We blindly go on lapping up the tasty liquid that come in cans, not once bothering to wonder if it’s in any way detrimental to our bodies.
What’s better than a hot bowl of soup on a cold winter’s day? It feels like heaven when the hot piping liquid goes down our throat, soothing our taste buds, as well as our bodies. Besides satiating one’s taste buds, soups also furnish the body with all kinds of essential vitamins and minerals. Unlike other forms of cooking, which remove most of the essential nutrients, soups retain most of the nutrients from vegetables. No wonder, it rejuvenates the body! However, with the jet speed pace of lives today, we’re constantly on the lookout for faster solutions and ways to make life simpler. We quickly grab a few cans of soup and lap it up after work. After all, it’s one of the quickest means to put a hot meal on the table. However, is canned soup healthy?

Canned Soup
Canned soup comprises several unhealthy components such as fat, sodium, starch, artificial food additives, preservatives and colors. Most canned soups contain about 1000 grams of sodium, which is way above the body’s requirement. Luxury soups containing cream also load the body with high levels of fat. These days soup manufacturers are touting that their soups are lower in sodium, fat and cholesterol. We find all kinds of canned soup brands with all kinds of labels such as low carb canned soups, healthy canned soups, etc. however, is the canned soup diet healthy?

Is Canned Soup Healthy?
The supermarkets are loaded with different kinds of canned soups. Let’s find out, how should we decide, which canned soup is healthy!

High Sodium Content
However, most canned soups contain considerable amounts of salt, which can be seen in the list of ingredients on the label. High amount of salt is added to increase the shelf life canned soup. With each spoonful of delicious soup, you are actually taking in high doses of sodium. Campbell’s traditional soups still load the body with more than 800 mg of sodium in just one-cup serving of soup. The FDA in 1994, stated that for a food item to be labeled healthy, it needs to contain less than 480 mg of sodium per serving, which is 20% of the daily value. Thus, a soup can be only called ‘healthy canned soup’ if it contains less than 480 g of sodium. Check the label on your soup before purchasing it.

Less Nutritious than Homemade Soup
The soup in canned form has undergone a lot of processes before it undergoes canning. The soup we find in cans has less nutrition content, as compared to homemade soup. It contains lower level of vitamin C and vitamin B1.

BPA Content
Some of the canned soups available today are packed in metal cans coated with a potentially dangerous chemical called Bisphenol A (BPA). As per Consumer Reports’ November 2009, it was said that BPA is associated with causing deleterious conditions, such as breast cancer, heart disease, diabetes and prostate cancer and is also known as an endocrine disruptor. They also went on to mention that some of the most loved soups were seen to contain dangerously high levels of BPA.

Thus, quit perusing over canned soup reviews in the effort to find the best canned soup. Pick out some homemade soup recipes and make some yourself. The best part about homemade soups is that one knows what goes into it. There’s no fear about the ingredients(foodchem) and one does not have to spend unnecessary time worrying about what one is feeding the family. Canned shelf life is higher and it’s easier to prepare, however if it decreases our shelf life, it’s only wiser to stick to homemade soups. Hope this article on ‘is canned soup healthy’ was informative and helpful!

Eczema
Eczema is a skin disorder which is related to eczema food allergies. Eczema is also known as atopic dermatitis, which is a type of skin disorder. Its characteristics are similar to a rash, where the affected area looks red with a prominent blackish tinge. The discolored areas feel scratchy and are subjected to flakiness, blisters and in some cases, oozing. The reasons for this skin condition may vary from person to person. However, sometimes certain foods also play a huge role in triggering this skin problem. Eczema is a commonly found skin disorder among children and adults, and almost 10 to 20% children develop this condition by the age of one.

Food Allergies
Food allergies are a cause of eczema in children and in adults as well. Eggs, milk, soy and wheat are some of the food items that can cause this skin allergy in infants. Allergies of seafood, chemical ingredients used in foods, colorings, acidic fruits, nuts, food additives and preservatives can cause this skin disorder. The tolerance level of every person is different, hence intolerance towards certain food items can be different for every individual.

Hereditary
Children or adolescents suffering from eczema, may have a medical history of this skin problem in the family. If either of the parents or both of them have this disorder, there are 80% chances that the children will acquire it too.

Allergens
Pollen, dust mites, feathers, mold, pet hair, soaps, shampoos, washing powders and certain cosmetics are some allergens that can trigger irritation on the skin, leading to an outburst of this rash. Alcohol based perfumes, astringents and some fragrances can worsen the condition.

Irritants
Irritants like tobacco smoke, chemicals, paints, bleach, extreme weather conditions, air conditioning and over heating can cause eczema. To avoid extremities of temperature, it is best to wear clothes that will keep you comfortable. Washing the clothes after using them once, is the best way of keeping skin disorders at bay.

Diet for Eczema
Food allergies need to be spotted before you begin to follow a diet for controlling eczema. For instance, if you are allergic to egg, remove it completely from your diet. To know which food item is causing the trouble, maintain a diary, and record what happens when you consume a particular food item, to find out about what foods to avoid with eczema. Eliminate this item from your dietary intake for a given period and reintroduce it later to see what happens then. It is difficult to diagnose foods that can trigger this skin problem, so, seek your doctor’s permission before you begin this trial and error method. Tartrazine, sodium benzoate, sodium glutamate and sodium metabisulphite are some of the foodchem food additives that lead to eczema.

Dealing with Eczema
As noted above, this skin disorder is not always caused by food. Poor immune system, can also cause eczema. Thus, building your immune system is the best way of going about this treatment. Experts have found that natural remedies are the best way of suppressing the spread of this type of rash. Additionally, the natural cures, do not have side effects. Vitamin E oil, Hydrocotyle, Curcuma Tr, Vinca Minor or Graphites 3X are some of the natural remedies for eczema.

This skin condition can recur, however it can be cured too. It takes time to heal, but, it can be completely eliminated if one sticks to natural treatments, healthy diet, lifestyle and strict regular skin care.

Foods are packed using special packaging techniques to store and maintain the foodstuffs in good condition when they are stored. Packaging of food refers to the processing of food for preserving it from contamination from germs and dust. Another important aim of packaging food is to decrease the food wastage. In the developed countries, where the packaged foods are used quite often, the amount of food wasted is around 3%. Whereas in the developing countries, the rate of food wastage is around 30%. Packaged foods are very frequently used by many of us due to the hectic schedule. However, have you ever considered that these packaged foods can prove to be unhealthy and at times dangerous?

The packaged foods are processed foods easily available in the market. The packaged foods contain artificial sugar, additives, chemicals and preservatives. Nowadays, when one visits a grocery shop, he spends on an average more than half the budget on buying packaged foods. The human body needs vitamins, minerals and other nutrients that are responsible for good physical and mental health. Processed foods do not contain these essential nutrients and contain unhealthy preservatives. Let us get to know how unhealthy packaged foods are dangerous.

Food Additives and Preservatives
Food preservatives or additives are the ingredients in the packaged foods that are used to preserve the food for a long time and thus, increase the shelf-life of the food. These food additives include artificial sugar, sodium nitrate, trans-fats, BHA and BHT, synthetic food colors and monosodium glutamate (MSG). The foods labeled as no sugar added, actually contain artificial sugar, which are actually empty calories. The empty calories have a low nutrition to calorie ratio and lead to increase in weight. Usually, the soft drinks contain these artificial sugar additives, which are a major reason for the growing rate of obesity in people.

The BTA and BHA are two antioxidants that are added to avoid unwanted fermentation of food. The research is still going on to prove that BTA and BHA are carcinogenic, so it is advisable to avoid food with these additives. Monosodium glutamate is a food enhancer, which is used to improve the taste of the food. Frozen foods are preserved using monosodium glutamate.

Sodium nitrate is added to the packaged meat and are said to carcinogenic. The sodium nitrate in the meat gets converted to nitrosamines (which are carcinogenic) when meat is cooked at high temperatures. Trans-fats are mostly found in the snacks, biscuits, cakes and crisps. Trans-fats are saturated fats, which increase the rate of getting a heart attack. The saturated fats harden the heart arteries and leads to heart failure.

Salt is added to the food during the processing of vegetables, condiments and in fast food. Salts play an important role in maintaining the blood pressure to normal levels and general muscle contraction. However, increase in the salt intake may lead to water retention in the body and high blood pressure. The arteries in the human body shrink due to the excessive intake of salts.

Added colors and dyes in the food are found in cereals and ice-creams. Many colors are carcinogenic and do not have any nutritional value. From allergies to autism, colored foods can be a cause of many diseases.

The dangers of unhealthy packaged foods can be listed as follows:
Body ache, Allergies and rashes, Tiredness, Swollen lymph nodes, Diarrhea, Constipation
Remember, all the packaged foods are not unhealthy. Next time when you buy packaged foods, make it a point to check the ingredients and additives of the packaged food.

Foodchem company full name is Fooding Group Limited. It is a global provider of food additives and ingredients specializing in serving the demand for raw materials needed for finished food products.

The incidence of asthma, cancer, cardiovascular diseases and ADHD syndrome has increased in the late years. One of the causes is that our daily food is processed with suspicious chemicals. Is there any way to avoid them? The first step is to acknowledge where we find them.

Are we aware of what we eat? Have we ever wondered why the food looks so good and why it doesn’t damage so quickly? What we can find in our everyday food? Let’s see the foods that make the top of the list when it comes to added chemicals.

Bananas
Imported bananas are harvested unripe in order to prevent the damage. Once arrived to the destination country, they are introduced into gas chambers to ripen. The gas chamber contains ethylene, a hormone that nature itself produces, but bananas grown in such artificial conditions lose their true taste and nutritional properties.

Fruit, Yogurt and Melted Cheese
Melted cheese, cheese creams and fruit yogurts contain a big amount of additives that stop the calcium assimilation and cause kidney problems. Half of the composition of the melted cheese is cream and half is butter, starch and additives like polyphosphate and melting salts. These food additives decrease calcium absorption. Besides additives, melted cheese contains a lot of fats that thicken the blood vessels.

Food additives are chemical substances that manufacturers add to the foods consistence to improve the aliment’s taste and aspect or to extend the expiration term. In Europe, they are symbolized by the ‘E’ letter which means that they were tested for at least six years in European terms. It’s impossible for the food that enters into the factory not to be processed with such additives. Nowadays, almost all the food we buy from markets is transformed in order to obtain a better profit.

The yogurts with fruits brought from the supermarket don’t contain fruits at all, but, flavors of fruits (which can be dangerous additives) and an overdose of sugar.

Bread
The technological process of grinding the wheat lessens the nourishing quality of the bread. Thereby, the white flour remains with smaller quantities of B1 vitamin, folic acid, iron, copper, magnesium and zinc. At the processing of bread, there are added chemicals like potassium bromated (E 924 – which causes diarrhea, vomiting and abdominal pains), sodium sulfate (E 514 – affects the gallbladder), calcium lactate (E 327 – causes hypercalcaemia and kidney failure), fumaric acid (E 297), acetic acid and citric acid.

Floury cookeries
Contain acrylamide, a possible carcinogen. Acrylamide is known for the negative effects on the central nervous system disorders and the increasing rate of infertility.

Fries
Fries also contain acrylamide.

Sausages
Additives from processed meat remain in our body for at least some years, because the digestive tube can’t assimilate them. After the slaughter of the animal, 80% of the meat is used for specialties, the remainder goes in the production of sausages. Because there isn’t much meat left for sausages, the quantity of meat is adjusted with bacon, soy, hydrogenated fats additives and a lot of water and salt. Monosodic glutamate is an additive found in processed meat which increases the appetite and leads to obesity. The incidence of cancer, asthma and cardiovascular diseases has alarmingly increased because of the additives.

Most of the carcinogenic chemicals(foodchem) are causing at an early age ADHD Syndrome which is characterized by hyperactivity and attention difficulties.

What conclusions should we draw? Maybe the only two things that enter into our organism and leave no harm effects are clean water and clean air. However, we can avoid bombing ourselves with such chemicals by trying to avoid the foodstuff that contains the most of them. As we have seen, nice colored sweets, cans, processed meats are the class of foods that cause the greatest harm. Be healthy!