Preservatives in processed food are intended to increase profits for manufacturers, rather than improve health. By using preservatives, food companies can ensure their products have a longer shelf life, resulting in fewer returns of spoiled goods and higher revenues. While the amount of preservatives in food is typically small, their impact on health should not be disregarded.
Preservatives work by preventing the growth of bacteria, fungi, or mold in food products. They are chemical-based and must be listed on packaging. However, even small amounts of these substances can affect our health. Examples of preservatives like calcium propionate, nitrites and nitrates, benzoate, and bisulfites can have negative effects on health when consumed in larger amounts. These substances have been linked to issues such as headaches, migraines, blood sugar spikes, obesity, anemia, and even cancer.
Consumers can make informed choices about the products they purchase and consume by reading ingredient lists carefully. Preserve-free alternatives are available for many products. By choosing preservative-free options regularly
