Preservatives: The Food We Eat

preservativesThis is a subject that has perplexed me for a while.  I try to be as diligent as possible and look at all ingredient labels when selecting foods from the supermarket.  Figuring out what the preservatives are in these different products is like deciphering an encrypted code without the key.   Keep in mind, preservatives are meant to keep food from spoiling.  The eventual state of anything natural is to decay.  So realistically, how do we then expect our bodies to break down these foods if we have engineered them not to.

Below  is a list that I have comprised of all the preservatives and additives you should look out for in your food:

Anti Microbial Preservatives:

  • Sorbic acid and its salts,
  • Benzoic acid and its salts,
  • Calcium propionate,
  • Sodium nitrite (and sodium nitrate which converts to sodium nitrite “in situ”),
  • Sulfates (sulfur Dioxide, Sodium Bisulfite, Potassium Hydrogen Sulfite Potassium Hydrogen Sulfite, etc.)
  • Disodium EDTA

Antioxidants Preservatives:

  • Butylated Hydroxyanisole (BHA)
  • Butylated Hydroxytoluene (BHT)
  • Tert-Butylhydroquinone (TBHQ)
  • Propyl Gallate

Other Preservatives & Additives:

  • Brominated Vegetable Oil (BVO)
  • Genetically Modified Organisms (GMOs)
  • Monosodium Glumate (MSG)
  • Refined and artificial SUGAR (High fructose corn syrup, Saccharin, NutraSweet, Aspartame)

These different additives make it very difficult for our bodies to not only break down but also utilize the energy they should give us on a daily basis.  Naturally preserving things (salt, freezing, etc…) is always the best way to make sure our foods can be stored and still beneficial to us when consumed.  Don’t go crazy nit picking every item you come across or starve yourself looking for foods without these things.  Just keep in mind that you only have one body so what you put in it counts.

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