What preservatives and additives to pay attention to in the composition of long-term storage products
Over the past year, many of us have eaten completely differently from the days of peace. And in products of long-term storage (for example, preserves) there are additives, alas, not very useful for our body.
E621 - monosodium glutamate. This supplement stimulates the appetite and the person eats more than without it.
In large doses, glutamate negatively affects the psyche, over-toning, overexciting certain areas of the brain.
Glutamate is actively used in Chinese cuisine, and there is even such a concept as "Chinese restaurant syndrome": face redness, headache, profuse sweating, heaviness and more. Many associate this precisely with the increased use of monosodium glutamate.
E 250 - sodium nitrite. It will make any meat product pink, therefore it is actively used in the sausage industry. But from a nutritional point of view, it will increase the amount
glycation end products. Translated into understandable language, they will increase the risks of obesity, metabolic syndrome, hypertension, etc.E 200 and 210 - benzoic and sorbic acids negatively affect the immune system and provoke the development of various allergic reactions.
If you eat it rarely, not every day, etc., then it's not scary. But if these supplements are included in your diet every day, then it is better to change something in your diet.
Your Doctor Pavlova
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