What are preservatives?
Preservatives include a wide variety of compounds that help slow or prevent bacterial growth in a wide range of foods.
Preservatives are very acidic which prevents molds, yeast and bacteria, from growing in food. There are 3 types of preservatives: antimicrobials, antioxidants that prevent fats in food from growing rancid, and the third type prevents certain ripening enzymes from developing in fruits and vegetables.
Preservatives are present in most processed foods. drinks, cheeses and meats. Anything packaged will most likely have some sort of preservative. This is one of the key reasons why processed foods are so bad for us.
Preservatives to Watch Out For:
1) Sodium Benzoate
Sodium benzoate Sodium benzoate is one of the most common food preservatives in processed foods and drinks.
This food chemical has been linked to a variety of health harms , including damage to DNA, hormone disruption and reduced fertility.
Sodium benzoate also poses a cancer risk when combined with another preservative ascorbic acid, citric acid. Combined they can lead to the formation of benzene, a chemical associated with blood cancers.
Food labels typically reference it as sodium benzoate. Alternative names: benzoic acid, potassium benzoate, benzoate.
2) Sodium Nitrite
Sodium nitrite is a preservative and coloring found in meats and preserved meat products. They give meat that "fresh" pink or red color.
Nitrites can form into nitrosamines which is associated with increased risk of cancer especially colorectal cancer, and pancreatic cancer and other health problems such as high blood pressure and heart problems.
Exposure to very high levels can cause trouble breathing, collapse and even death.
Sodium nitrite can react with hemoglobin in the blood, forming methemoglobin, which cannot carry oxygen effectively. This can lead to a range of symptoms, from mild fatigue and headaches to more severe complications like loss of consciousness, seizures, and cardiac arrest.
If you have ever witnessed elderly people collapsing at a restaurant (I have) or at home after a heavy meat meal, this preservative might be a contributing factor.
Look for sodium nitrate on the food labels. Alternative names: sodium nitrite, nitrate, nitrite.
3) Sodium Sulfite (E221) (E220-E228)
Sulfites are mainly found in wine and dried fruits and are quite toxic.
Studies have shown that sulfites pose a danger to both the liver and kidneys. Research suggests that sodium sulfite can trigger liver cell death (hepatocyte apoptosis, necroptosis, and pyroptosis) by inducing mitochondrial damage,
One study showed that administration of sodium sulfite Na 2 SO 3 to rats caused serious effects on both liver and kidney cells as evidenced by increasing the levels of AST, ALT, ALP, urea and creatinine in blood. (source below)
About 3% of adults and 6% of children have allergies or are sensitive to sulfites in food. A portion of these individuals are asthmatic, suggesting a link between asthma and sulfites. Individuals who are sulfite sensitive may experience headaches, breathing problems, and rashes.
Studies have shown that sulfites pose a danger to both the liver and kidneys. Research suggests that sodium sulfite can trigger liver cell death (hepatocyte apoptosis, necroptosis, and pyroptosis) by inducing mitochondrial damage,
One study showed that administration of sodium sulfite Na 2 SO 3 to rats caused serious effects on both liver and kidney cells as evidenced by increasing the levels of AST, ALT, ALP, urea and creatinine in blood. ( source: Demonstrating adverse effects of a common food additive (sodium sulfite) on biochemical, cytological and histopathological parameters in tissues of albino Wister rats - ScienceDirect ).
Personally I am very sensitive to sulfites in wine and dried fruit. I hardly ever drink wine as a result. Finding real, sulfite free, high quality wine is a big challenge. If you can find it go for it.
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