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 foods for various forms of sodium. People trying to reduce sugar intake should look for lactose and other ingredients ending in “ose”; these are forms of sugar. Those with inherited tendency to store excessive iron, a condition called hemochromatosis, should avoid iron-enriched breads, cereals, and other products. Sulfites used to preserve the color of dried foods, froze French fries, and sauerkraut can trigger an asthma attack in susceptible people. Some people may experience headaches after eating foods preserved with nitrites, and in rare cases children with attention deficit disorder may respond adversely to certain food colorants. Some additives amount to overkill; this is especially true of highly fortified breakfast cereals.

Preserved foods have more additives than their fresh counterparts. Fresh meat, poultry, and fish, for example, do not contain the nitrites and other preservatives found in smoked or processed meats. Highly processed foods tend to contain the most additives. These, though, should be avoided more on account of their poor nutritional value than simply because of their additives.

Lastly, you should enjoy your food to the maximum and taking good care of your health by keeping an eye over the harmful additives.