Preservatives in processed foods are intended to extend their shelf life, rather than enhance their nutritional value. By using preservatives, manufacturers increase profits by reducing the need for frequent restocking and minimizing returns due to spoilage. The primary goal of adding preservatives to food is to boost profitability for the manufacturing industry.
Preservatives work by inhibiting bacterial growth, fungi, and mold in food products. Most preservatives are synthetic and must be labeled according to regulations. Although the amount of preservatives used is typically small, their impact on health should not be overlooked as even small amounts can have adverse effects on our health.
Some examples of commonly used preservatives such as calcium propionate, nitrites and nitrates, benzoate, and bisulfites have been linked to health problems like headaches, migraines, blood sugar spikes, obesity, anemia, and cancer when consumed in large quantities. It’s crucial for consumers to be aware of these potential side effects and choose preservative-free alternatives whenever possible.
While it may seem challenging to avoid all preservatives in processed foods entirely, with careful label reading and informed purchasing decisions, it’s possible to reduce exposure to these harmful substances significantly. By choosing preservative-free options whenever possible, consumers can take steps towards safeguarding their long-term health while still enjoying a variety of tasty treats from time to time.