Many of us have made/are making significant changes to our diet to lose weight and/or improve our health.
BUT! What if some of the changes were contributing to more health problems?
The information in this section examines food additives and dietary trends that may cause problems for our health.
Many supermarket foods contain some or all of the following list.
Different types of food additive and their uses include:
Anti-caking agents – stop ingredients from becoming lumpy.
Antioxidants – prevent foods from oxidising, or going rancid.
Artificial sweeteners – increase the sweetness.
Emulsifiers – stop fats from clotting together.
Food acids – maintain the right acid level.
Colours – enhance or add colour.
Humectants – keep foods moist.
Flavours – add flavour.
Flavour enhancers – increase the power of a flavour.
Foaming agents – maintain uniform aeration of gases in foods.
Mineral salts – enhance texture and flavour.
Preservatives – stop microbes from multiplying and spoiling the food.
Thickeners and vegetable gums – enhance texture and consistency.
Stabilisers and firming agents – maintain even food dispersion.
Flour treatment – improves baking quality.
Glazing agent – improves appearance and can protect food.
Gelling agents – alter the texture of foods through gel formation.
Propellants – help propel food from a container.
Raising agents – increase the volume of food through the use of gases.
Bulking agents – increase the volume of food without major changes to its available energy.