Archive for Archive for February, 2008
A prudent approach towards additives
Even thought the benefits of most food additives outweigh any potential risks, prudence and moderation should prevail in their use; some can be avoided entirely. Some additives pose problems for people with certain medical conditions. Anyone with high blood pressure or any condition that mandates a low salt-diet should check the labels on all processed [...]
Other additives
Continuing with our discussion about food additives; other additives include colorings, flavor enhancers, emulsifiers, stabilizers and thickeners. Here, colorings need special mention, as they are also very widely used. Wherever you see colored food (color away from natural color), it is most likely containing coloring agents. Again, not all of them are harmful.
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