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Preservatives are used in the preparation of our food to prevent spoilage.  There are about 100 different chemicals that can be specifically mentioned on a label when added to food.  Common preservatives that are the main ones used in food preparation are vinegar, sugar, and salt.  Sulfur dioxide is a common preservative used in dried fruits.

The 3 main types of preservatives are:

Mold Inhibitors – used in baked goods, and breads to prevent or hinder yeast and mold growth.  Mold inhibitors can also be used in cheeses, syrups, and other foods.  The names of mold inhibitors are:  sorbic acid, sodium diacetate, acetic acid, lactic acid, sodium or calcium proprionate, and various sodium and potassium salts.

Antioxidants – prevents oxidation of the fats within food.  When a food has oxidized it leads to the change in flavor and odor of certain ingredients which essentially spoils the whole food.  Benzoic acid, BHA, and BHT are the additives used to prevent the oxidation.  Packaged foods and bottled foods that contain fats, such as shortening and vegetable oils will commonly have these preservatives added to the product.  BHA and BHT are usually found in cereals and crackers.

Sequestrants – these are substances that prohibit physical and/or chemical changes to the odor, flavor, color, or appearance of a food.  Listed on a label would be: potassium, sodium, or calcium salts of citric, pyrophosphoric acids (i.e. sodium citrate), or tartaric.  Ethylenediaminetetraacetic acid, calcium disodium (EDTA) is mainly used in liquids such as salad dressings, and soda pops.  EDTA is used to bind metals.

Nitrates and Nitrites are used when curing meats to preserve the pink color and texture.  A highly carcinogenic substance called nitrosamines is formed when nitrites easily react with protein breakdown products in the digestive tract.  Keep in mind nitrates convert easily to nitrites which then also forms the carcinogenic substance nitrosamines.  The meats being cured with this preservative are:  bacon, lunch meat, hams, bologna, hot dogs, corned beef, some smoke-cured fishes, and meat spreads.  These products were thought to be safe at one time but now are considered unsafe.  If you want to protect yourself from the possible carcinogenic damage take vitamin C and E when eating these meats.  There is evidence these two vitamins reduce the nitrosamine production.  You can find meats that are not treated with nitrates and nitrites which would be a safer alternative to buy.  Personally I avoid any product that is produced using these preservatives.

Sulfites are used on foods to prevent browning and bacterial growth.  Many processed foods are produced using sulfites, such as wine making, condiments, syrups, and to preserve fruits and vegetables.  It is required that sulfites be listed on the packaging label.  Some people do have reactions to sulfites which might include nausea, headaches, and diarrhea.  Asthmatics can have the worst allergic reaction to sulfites which can consist of wheezing and shortness of breath.  Again, you might want to avoid foods that are produced with this preservative.

If you are saying to yourself “how do I eat and avoid preservatives that are bad for me?” be more conscientious of eating fresh foods and get in the habit of reading labels.  You might think you don’t have time to read every label, but once you get into the habit of making healthier choices there isn’t any extra time needed.

References:

Staying Health with Nutrition; Elson M. Haas, M.D.

Natural Health, Natural Medicine; Andrew Weil, M.D.

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