Preservatives better than their reputation
"No thanks, I do not want chemistry in the food!" - Synthetic preservatives and their E-numbers do not enjoy the best reputation among consumers. Too great is the worry of having an "artificial" or "unhealthy" product on the plate. At the same time, the addition of preservatives to many foods is necessary to make them safe and durable.
Is it even without preservatives? Not always, because with the addition of table salt, sugar, vinegar, oil or alcohol, not every food can be preserved. For example, jams may require a sugar level in excess of 60 percent to provide sufficient shelf life. Even with other substances relatively high amounts are necessary, which is often not desirable or possible. In such cases, the addition of preservatives is more effective and safer.
Currently, 43 food preservatives are authorized in the European Union. Each substance is carefully tested for its safety before it is approved as an additive and may be placed on the market. Incidentally, this also applies to naturally occurring substances such as plant substances and extracts. These receive after successful approval just like synthetic substances an E number. Therefore, an E number in the ingredient list does not automatically mean that it is an unnatural or even "harmful" food. Rosemary extract carries, for example, the E number 392. He is considered "natural" and healthy. Incidentally, a large part of today's known synthetic additives is taken from nature or derived from natural products.
Most people tolerate the EU approved additives well. Of course, there are exceptions: people who are highly sensitive to individual preservatives. For example, the consumption of sulfites can lead to nausea, headache, diarrhea, pseudoallergic reactions and, in isolated cases, to anaphylactic shock. But that does not justify demonizing preservatives. After all, many consumers want a modern lifestyle with convenience products. Food manufacturers are increasingly looking for gentle methods of preservation and natural alternatives to synthetic preservatives. Therefore, consumers today have the choice between fresh or differently preserved products. So everyone can choose what suits their everyday life and lifestyle best.
Read more in the article "Natural Preservatives - Development and Potential" by Dr. med. Hannes Patzke and Prof. Dr. med. Andreas Schieber in "Nutrition in Focus", issue 2 / 2019 (www.ernaehrung-im-fokus.de).
Ruth Rösch, www.bzfe.de
