Additives to increase shelf life, flavour etc. in store-bought foods are seriously harming us
With more and more processed foods finding their way to the dining table, additives used in these foods trigger tight junctions in the intestines affecting the gastro-intestinal tract.
In order to improve the taste, texture, smell and also shelf life of food, a range of additives are added which affect the intestines.
Hyperactivity in children Additives in foods were earlier used only for pickling and salting. The advent of processed foods led to the introduction of new additives, which affect our health. Only a handful of additives like vitamin C can be beneficial.
Dr K.S. Somasekhar Rao, consultant gastroenterologist and hepatologist at Apollo Hospitals explains, “Preservatives like sodium benzoate found in soft drinks, fruit juices and salad dressings causes hyperactivity and distraction in children. Sodium nitrite used in burgers and hotdogs are linked with higher rates of colorectal, stomach and pancreatic cancers. Apart from this, a range of side-effects are seen on a daily basis like diarrhea, upper abdominal pain and vomiting and also bloody diarrhea.”
Eat homemade food Dr Desagani Venu Madhav, director of department of laparoscopy, bariatric and metabolic surgery at Century Super Specialty Hospital explains, “Those who eat a lot of processed foods are found to have a major craving for carbohydrates. At the same time, it has been found that there are 15 different types of emulsifiers which are commonly used in processed foods like in ice-creams and also prevents mayonnaise from separating. This is found to be one of the major reasons for decreased absorption of vitamin B12 and other vitamins like A and E.”
The only solution say experts, is to have food which contains a lot of vitamins and minerals. Organic vegetables, real whole grain products and fruits must be consumed. Dr Madhav added, “Those who are on travelling jobs must opt for freshly made foods in decent places. Processed food has an adverse impact on the intestines in the long run.”
Tight junctions trigger diseases The incidence of auto-immune diseases is increasing along with the expansion of industrial food, processing and food additive consumption.
Dr Rakesh Kalapala, consultant gastroenterologist at Asian Institute of Gastroenterology explained, “When there are tight junctions created then a trigger can be a specific antigen or protein which the immune system sees it as a threat. This sets off the cascade of over-activation in the body. However, in the vast majority of cases of autoimmune diseases the trigger remains unknown.”
High Five 1) Colouring agents are known to cause thyroid and kidney cancers in rats, decreases immunity and causes many autoimmune diseases and immune system cancers. 2) Artificial sweeteners causes and exacerbates inflammatory bowel disease as it inactivates and alters gut barrier function. Research has showed that sucralose (artificial sweetener) can destroy up to 50 per cent of your gut flora. 3) Synthetic trans fats commonly seen in samosas, crackers, chips, store-bought baked foods and fried foods can cause cancers, diabetes and problems with reproduction. 4) Artificial flavours in butter popcorn triggers Alzheimer’s disease. 5) Monosodium glutamate, mostly used in Chinese foods, causes brain dysfunction and worsens learning disabilities.
Various additives Vitamins and minerals, flavourings, coloring and preservatives which add texture or make foods less acidic:
1.Sulphites (added to prevent food from turning brown) — tightness in the chest, breathing difficulty, hives, stomach cramps, diarrhea, and sometimes, anaphylactic shock. Sulfites are most often found in wine, dried fruits, white grape juice, frozen potatoes, maraschino cherries, fresh shrimp, and certain jams and jellies.
2.MSG (Mono Sodium Glutamate) is used to enhance flavour in packaged meats and foods. Adverse reactions can cause headache, a burning sensation in the back of the neck, chest tightness, nausea, diarrhea and sweating.
3.Nitrates and nitrites are chemicals used to preserve foods, prevent deadly botulism infection, enhance flavours and colour foods.
4.Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are added to breakfast cereals to prevent them from changing colour, odour, flavour.
