Commonly Used Food Preservatives May Be Linked to Increased Health Risks

Discussion in 'Health and Medicine' started by Stephen, Nov 5, 2020.

  1. Stephen

    Stephen Administrator Staff Member

    Commonly Used Food Preservatives May Be Linked to Increased Health Risks

    Commercial foods have come a long way in the past twenty years, as industrial manufacturing of consumer products like processed meat, bread, beverages and convenience foods have extended the shelf life of products we buy every day.

    Take bread for instance. If you grew up eating fresh bread baked at home, then you know the average shelf life for scratch bread is approximately 3-5 days. But if you check a loaf of white or whole wheat bread at the supermarket, you are likely to see a shelf life of two to three weeks, indicated by the production and expiration date.

    How is it possible to extend the shelf life and inhibit the natural development of mold on bread? That’s where food preservatives come in. And while consumers have an expectation to purchase products that will last a week or longer when they bring it home from the grocery store, there is a cost to our health when we choose foods that have artificial preservatives.

    In this article, we’ll take a look at some common and popular convenience foods that have above average levels of artificial preservatives, and share some of the clinical studies that have linked specific commercial food preservatives to increased health risks.

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    People will sometimes wonder how somebody got cancer or other diseases at a too early age? Well it may have happened from the type of food or drink that person has consumed.

    This article is not an all inclusive report on this subject. It would take a very thick book to cover that, and it still might not be enough.

    However this article is a good start to create awareness about what is going on out there in the marketplace, and to start being more careful about the food and drink that you choose. Your long and healthy life depends on it.

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