At school, alongside the teaching of languages foreign, should also teach to read the labels of ingredients that are products, whether food or otherwise.
This is because it is extremely important to know what you INGURGITA or what is lava. At least I think so:)
I decided then to begin to know what really lies behind the various para propyl phospho silicate contribution at the time, my ears have the same meaning as Supercalifragilisticexpialidocious.
The blog becomes a great excuse to overcome laziness and start browsing around the net and learn a bit 'of things. Surely
of food additives, for better or worse, we heard about it. They are easily recognized by their classification number with E (at least in Europe, other countries, there are only numbers). Now, however, there is a tendency to write them in full so that our eyes are often disguised inattentive
For food additive is defined as "any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, regardless of whether it has nutritive value, the intentional addition to food for a technological purpose in the manufacture, processing, preparation, processing, packaging, transport or storage of food, may be reasonably expected to become, itself or its products, a component of such foods, either directly or indirectly "( Council Directive 89/107/EEC).
can be divided roughly into three groups:
additives used to preserve the freshness of the food (preservatives and antioxidants);
Additives to improve the appearance and taste of food (dyes, thickeners, emulsifiers, sweeteners, flavor enhancers)
technological additives used to facilitate food processing (anti-foaming agents, anti-caking agents etc.).
The information I have obtained simply by going on Wikipedia, where there is a beautiful table that is assigned for good!
http://it.wikipedia.org/wiki/Additivi_alimentari
But where are these additives?
Staying in Europe once discovered a substance that is suspected to be introduced as an additive in the food industry, the aims with all of its documentation, the European Community which, in turn, leaves the evaluation to an organization European air traffic control called EFSA, namely The European Food Safety Authority. EFSA has the task of assessing the risks of substances to be introduced into the food market and to give, then, whether or not to consent to its use.
Internationally, however, are supervisory bodies perposti the JECFA (Joint Expert Committee on Food Additives), FAO (Food and Agriculture Organization) and the 'WHO (World Health Organization).
Despite these organs of control, food additives are often involved in various disputes on their hazards and toxicity, and effects that can produce the body in the long run.
Surfing the net, there are numerous tables that can be downloaded easily, on Food Additives, divided by their alleged toxicity more or less serious, or nothing.
Personally I have different views, comparing them with each other and I have found great differences.
are still to be taken with pliers because you never have absolute certainty. But have a little something in hand is better than nothing.
http://www.vegan3000.info/
http://it.geocities.com/claupalm/Resto/Documents/additivi.html
This downloadable chart is dated 2000/2001 and collects a ' set of public information obtained from various sources.
Keep in mind that it is difficult to find an updated and accurate, as stated just above. Especially now that EFSA is double-checking many additives have already entered the "market", especially dyes (but more on that later).
WARNING: Keep in mind that is always right listen to more and more bells possible about a given topic, so you have the most complete information possible.
I have no expertise in chemistry. Therefore, I limit myself to a summary PURELY for personal information based on various information collected around which I will care as much as possible to provide the link. NEXT POST
about: aspartame.
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