7 habits to consume less conservatives
What are the risks of food preservatives? These are chemical substances that, when intentionally added to food, tend to prevent
What are the risks of food preservatives? These are chemical substances that when intentionally added to food tend to prevent or slow down the deterioration caused to food by microorganisms. They are used today in many industrialized foods. Some of them are: BenzoatesParabensPropionatesSorbates The preservatives that are regularly used are made from chemical compounds that contain sodium, such as Sodium Benzoate. Its use is aimed at acidic foods such as: juices, pickles, cherries, margarines and dressings. They are inexpensive, but when high concentrations are ingested, epileptiform seizures may occur. In addition, sodium is a mineral whose intake should be limited in people who suffer from diseases such as: Systemic arterial hypertension and Kidney failure. Some important recommendations to consume fewer preservatives are:
- Prefer the consumption of natural juices, rather than industrialized ones.
- Cook homemade fruit preserves, instead of buying them at the supermarket.
- Prepare dressings instantly, use lemon, vinegar or some oil instead of buying industrialized ones.
- Avoid consuming cheeses such as Swiss cheese, since its propionate (preservative) content is naturally higher than that of other cheeses.
- Check the nutritional label of industrialized products, look for the legend that says: “Free of preservatives.”
- Make sure you buy bread free of preservatives, as they are sometimes sprayed with sorbates to prevent the spread of mold.
- Avoid the consumption of sausages and smoked foods, since their preservatives are associated with the formation of tumors. You are responsible for your diet and your health, so the key to improving your quality of life is in you. And you, how many foods with preservatives do you consume per week?
