Nitrite and nitrate, formaldehyde (commonly referred to as FOC-keeper) is extremely toxic substances and can cause cancer, birth defects, death ...
The preservatives
There are many ways to be applied to food preservation such as drying, drying, cooling, close packing, impregnated with salt and chemicals. Each method has advantages and disadvantages, including the use of chemical preservatives is a modern methods, utility and advantage. The fact is that, while the purpose of preserving food by chemicals not only helps to last longer, but also for the sake of profit. The chemical preservatives may be the natural compounds, but also when the synthesis of chemical compounds. The preservation of natural compounds often retains nutrients and flavor of food and have little impact on human health should be recommended. But because the price was not expensive so few people use synthetic chemical preservatives because so much cheaper. Currently, chemicals are often used for profiteering but who preserved foods such as benzoic acid, ascorbic acid (vitamin C), sulfur dioxide (SO2), BHA (butyl hydroxyanisol), antimicrobial compounds such as calcium propionate , sodium nitrate (nano3), sodium nitrite (NaNO2), K2-EDTA. There's also a number of other substances have also appeared, such as formaldehyde, glutaraldehyt to kill insects, ethanol and methyl chloro isothiazolinon ...
Depending on the type of food people choose certain chemicals. With vegetables, people often use compounds of bromide because they can inhibit the activity of enzymes that destroy and prevent the action of microorganisms. Other substances are also used as acrylonitrit, carbon disulfide, carbon tetraclorit, ethylene dioxide, hydrogen cyanides, phosphin, sulfuryl fluorspar ... applies to fruits such as grapes, bananas, oranges, lemons ...
With storage of grain, people often use the method of drying and drying. In some cases, we use chemicals that are common pyrifot methyl chloro, methyl bromide (CH3Br) and phosphin. The preservation of fish meat is usually the most difficult because of the water content, fat content and high protein. We have so many men, the preserving decomposition is not easy. It is often used Chlorine and Chlorine dioxide. Both compounds have the ability to kill bacteria E. coli, Listeria monocytogenes, Pseudomonas, lactobacillus, E. coli, Salmonella, Aeromonas hydrophila. It also uses a number of other substances such as lactic acid, acetic acid, propionic acid and nitrate compounds. Purpose of use preservatives that inactivates enzymes decompose in the food itself, inhibits the destruction of microorganisms such as bacteria, viruses, fungi, mold, insect prevention.
Food preservatives cause cancer, birth defects
Apples, pears, citrus fruits including grapes on sale for months but has not damaged and the color has not changed much. Especially the exotic fruit market circulation for several days due to transport time-consuming, most businesses are sprayed onto a layer of fruit preservatives to keep fruit fresh longer. According to experts, these chemicals have anti-mold effect has long preserved the damaged goods. This chemical chlorine radicals, peroxides are toxic to the user because it is odorless, tasteless and colorless, making it difficult to detect. These chemicals are very strong leaching into the vegetables.
According to chemical experts, and NaNO nano3 two substances commonly used to preserve foods group agents can cause liver cancer, stomach cancer, colon cancer, because it can cause mutation DNA and cell degradation. Besides, it was also found compounds likely to cause other pathologic variants of DNA as Alzheimer's, Parkinson's or misleading because it changes the effect of the DNA by nitrosamines, compounds produced when more nitrate-rich foods into protid.
They also cause symptoms of food poisoning and anemia hemoglobin, decreased blood levels of phosphate and magnesium, increased blood calcium levels. In the system of the skin, mucous membranes, they cause increased secretion and increased stimulation as increased bronchial secretion. On pregnant women, they are teratogenic agents. Therefore the dose of this substance is allowed under 50mg / l of water.
Unlike nitrite and nitrate compounds, formaldehyde (commonly referred to as FOC-keeper) is an extremely toxic substance and can be fatal. This is a compound was used for embalming. If chemicals are used in food processing, food can be kept very long time. But the harm it causes is also enormous.
If too much intentionally used in the processing technology, it can be fatal poisoning. Just reach 0.5 - 0,8μg / kg was sufficient to cause death half the experimental animals. Although the carcinogenic effects are not strong and clear but not teratogenic effects do not need to discuss. This is a teratogenic chemicals strong, even from small doses, less than 200μg / kg. About the harmful effects on the tissue surface, such as skin, mucous membranes, it is a powerful stimulant. Their fumes or odors easily tear, nasal secretions, sputum. Other adverse effects that may experience skin irritation, dermatitis, reduced peripheral lymphocytes. Some reports indicate that it can alter DNA. To demonstrate the harmful effects of chemical preservatives as abuse, let's see the effects of Chlorine, as a meat preservative commonly used.
This substance has strong potential to stimulate the respiratory system. Although there is no clear evidence of cancer and birth defects, but it is a powerful oxidizing agent and can cause inflammation in the lungs. At a higher concentration of 60ppm, it can cause lung destruction. If we breathe at concentrations above 1000ppm or eaten with a concentration equivalent may be fatal spot. That said, Chlorine is an extremely toxic substance.
A substance that has often been used in preserving meat that is Chlorine, this substance can cause strong respiratory stimulation. At a higher concentration of 60ppm, it can cause lung destruction. If we breathe at concentrations above 1000ppm or eaten with a concentration equivalent may be fatal spot. That said, Chlorine is an extremely toxic substance.
According to the recommendations of the experts, to protect health is best to use fresh food, do not use chemical food preservatives unknown origin.
With an orange or apple for monthly support, you be careful because they may contain very high amounts of preservatives. Stay away from food was rancid odor removers as "fresh" again, because probably today we eat, tomorrow we get sick.
The preservatives
There are many ways to be applied to food preservation such as drying, drying, cooling, close packing, impregnated with salt and chemicals. Each method has advantages and disadvantages, including the use of chemical preservatives is a modern methods, utility and advantage. The fact is that, while the purpose of preserving food by chemicals not only helps to last longer, but also for the sake of profit. The chemical preservatives may be the natural compounds, but also when the synthesis of chemical compounds. The preservation of natural compounds often retains nutrients and flavor of food and have little impact on human health should be recommended. But because the price was not expensive so few people use synthetic chemical preservatives because so much cheaper. Currently, chemicals are often used for profiteering but who preserved foods such as benzoic acid, ascorbic acid (vitamin C), sulfur dioxide (SO2), BHA (butyl hydroxyanisol), antimicrobial compounds such as calcium propionate , sodium nitrate (nano3), sodium nitrite (NaNO2), K2-EDTA. There's also a number of other substances have also appeared, such as formaldehyde, glutaraldehyt to kill insects, ethanol and methyl chloro isothiazolinon ...
Depending on the type of food people choose certain chemicals. With vegetables, people often use compounds of bromide because they can inhibit the activity of enzymes that destroy and prevent the action of microorganisms. Other substances are also used as acrylonitrit, carbon disulfide, carbon tetraclorit, ethylene dioxide, hydrogen cyanides, phosphin, sulfuryl fluorspar ... applies to fruits such as grapes, bananas, oranges, lemons ...
With storage of grain, people often use the method of drying and drying. In some cases, we use chemicals that are common pyrifot methyl chloro, methyl bromide (CH3Br) and phosphin. The preservation of fish meat is usually the most difficult because of the water content, fat content and high protein. We have so many men, the preserving decomposition is not easy. It is often used Chlorine and Chlorine dioxide. Both compounds have the ability to kill bacteria E. coli, Listeria monocytogenes, Pseudomonas, lactobacillus, E. coli, Salmonella, Aeromonas hydrophila. It also uses a number of other substances such as lactic acid, acetic acid, propionic acid and nitrate compounds. Purpose of use preservatives that inactivates enzymes decompose in the food itself, inhibits the destruction of microorganisms such as bacteria, viruses, fungi, mold, insect prevention.
Food preservatives cause cancer, birth defects
Apples, pears, citrus fruits including grapes on sale for months but has not damaged and the color has not changed much. Especially the exotic fruit market circulation for several days due to transport time-consuming, most businesses are sprayed onto a layer of fruit preservatives to keep fruit fresh longer. According to experts, these chemicals have anti-mold effect has long preserved the damaged goods. This chemical chlorine radicals, peroxides are toxic to the user because it is odorless, tasteless and colorless, making it difficult to detect. These chemicals are very strong leaching into the vegetables.
According to chemical experts, and NaNO nano3 two substances commonly used to preserve foods group agents can cause liver cancer, stomach cancer, colon cancer, because it can cause mutation DNA and cell degradation. Besides, it was also found compounds likely to cause other pathologic variants of DNA as Alzheimer's, Parkinson's or misleading because it changes the effect of the DNA by nitrosamines, compounds produced when more nitrate-rich foods into protid.
They also cause symptoms of food poisoning and anemia hemoglobin, decreased blood levels of phosphate and magnesium, increased blood calcium levels. In the system of the skin, mucous membranes, they cause increased secretion and increased stimulation as increased bronchial secretion. On pregnant women, they are teratogenic agents. Therefore the dose of this substance is allowed under 50mg / l of water.
Unlike nitrite and nitrate compounds, formaldehyde (commonly referred to as FOC-keeper) is an extremely toxic substance and can be fatal. This is a compound was used for embalming. If chemicals are used in food processing, food can be kept very long time. But the harm it causes is also enormous.
If too much intentionally used in the processing technology, it can be fatal poisoning. Just reach 0.5 - 0,8μg / kg was sufficient to cause death half the experimental animals. Although the carcinogenic effects are not strong and clear but not teratogenic effects do not need to discuss. This is a teratogenic chemicals strong, even from small doses, less than 200μg / kg. About the harmful effects on the tissue surface, such as skin, mucous membranes, it is a powerful stimulant. Their fumes or odors easily tear, nasal secretions, sputum. Other adverse effects that may experience skin irritation, dermatitis, reduced peripheral lymphocytes. Some reports indicate that it can alter DNA. To demonstrate the harmful effects of chemical preservatives as abuse, let's see the effects of Chlorine, as a meat preservative commonly used.
This substance has strong potential to stimulate the respiratory system. Although there is no clear evidence of cancer and birth defects, but it is a powerful oxidizing agent and can cause inflammation in the lungs. At a higher concentration of 60ppm, it can cause lung destruction. If we breathe at concentrations above 1000ppm or eaten with a concentration equivalent may be fatal spot. That said, Chlorine is an extremely toxic substance.
A substance that has often been used in preserving meat that is Chlorine, this substance can cause strong respiratory stimulation. At a higher concentration of 60ppm, it can cause lung destruction. If we breathe at concentrations above 1000ppm or eaten with a concentration equivalent may be fatal spot. That said, Chlorine is an extremely toxic substance.
According to the recommendations of the experts, to protect health is best to use fresh food, do not use chemical food preservatives unknown origin.
With an orange or apple for monthly support, you be careful because they may contain very high amounts of preservatives. Stay away from food was rancid odor removers as "fresh" again, because probably today we eat, tomorrow we get sick.
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