Food additives are harmful substances
National standards define "food additives" as artificial or natural substances added to foods in order to improve the quality, color, aroma, and taste of foods, as well as for the needs of preservatives, preservation, and processing. Nutrition enhancers, food flavors, basic agent substances in gum-based confectionery, and processing aids for the food industry are also included.
These food additives have been subject to long-term scientific research and proved to be of low toxicity within the range of permitted additions. Even if they are consumed for a long time, they will not cause obvious harm before they are approved for food production.
Food without additives is safer
Because pre-packaged processed foods on the market are not ready-to-eat and require a long shelf life, in many cases, processed foods will only be more unsafe if there are no suitable additives. For example, foods with high fat content, such as most cooking oils, potato chips, pots, etc., inevitably require the help of antioxidants. If you do not add antioxidants, it is easy to change the taste and produce oxidizing substances harmful to health.
Therefore, food additives should be accepted rationally, affirming their contribution to food safety, deliciousness and convenience, and excessive pursuit of taste, color, taste and excessive addition should be avoided. Learn to read the instructions of food ingredients on the packaging and choose food wisely.
