Get Healthy with Tina

Preservatives a widely used to extend the shelf life of food but whilst they stop food from going mouldy or rancid, some have side effects and question marks around there safety.  The list below will help you indentify where they can be found inf foods, suggest to read food labels before purchasing,  different brands will use different preseratives.  

Sulphites (220-228) sulphur dioxide and eight sulphite compounds ar uses as preservaties in a wide range of foods including dried fruit and vegetables, fruit juices, soups, processed fish, cooked sausages, some brands of biscuits, fruit bars, tomato paste, some jams, instant coffee, gelatine, sauces, gravy, wine and beer. They may also be sprayed on French fries.

They have been linked to severe asthma, stomach problems, blurred vision, dizziness, and nervous irritability.

Nitrates (249-252) nitrates are used to prevent highly toxic bacteria that can cause botulism food poisoning in red meat and fish, they also turn the meat pink. These can be found in ham, bacon, salami, corned beef and sausages. They can also cross the blood brain barrier and stored in fatty tissue.

Benzoates (210-218) benzoates are tasteless odourless preservatives used in some fruit juices, cordial, soft drinks, sauces and toppings, margarines, pickles, chutney, cider, coconut milk, milk shake syrups, tomato juice and preserved fish in cans. Linked to allergies, skin reactions, hyperactivity and migraines.

Antioxidants (320-321) antioxidants stop fats and oils from going rancid, they also stop food from going brown.

Artificial Sweeteners

951 aspartamine

954 sacharin

955 Sucralose, derived from sugar

Found in foods, marketed as low calorie, diet, diet and low sugar such as biscuits, sweets, jams, soft drinks and sauces.

Monsodium Glutamine (621) flavour enhancer found in processed foods, such as Chinese Food, noodles, chips, crackers, sausages, some soups and sauces.