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I was over visiting answers on Yahoo.com a couple of days ago, and I noticed this question:

Is the preservatives from the processed foods digestable by the body?

So I answered it, and this was my answer. I thought it would be useful to reproduce it here:

The basic answer to this is some are and some are not. Some are excreted by the body, but others can gradually accumulate in the body’s lymphatic system.

The majority of additives are legally approved after testing, and for example in the EU there is an approved listing. Some additives can trigger allergies, and some are carcinogenic.

Also a lot depends on where you are in the world. Some countries are a lot stricter in what goes into food than others, so when away from home on holidays be aware of this.

Additives however have been used for centuries, including basic salting and smoking, so it is really the more recent synthetic additives can be cause for concern. For example the food colouring yellow tartrazine has been linked to reactions in people with allergies, asthma, or aspirin intolerances.

Another of concern was the practice of using mineral hydrocarbons during the processing of dried fruit, (which stopped the pieces sticking together). This was halted in some countries when it was discovered that the hydrocarbons could accumulate in the body (the lymphatic system as previously mentioned).

However they are still used in some products which are not meant to be swallowed such as chewing gum, and cheeses with non edible rinds. Also in some cases, it is used in the baking process to stop bread sticking to baking trays.

Unfortunately again it depends on the country and its laws, and the conscience, knowledge, or ignorance of the manufacturer or baker concerned, and again awareness of the potential hazards is probably your best protection.

Is it any wonder more and more people turn to ‘natural’ foods and sources where they know there are less hazards to contend with?

Tags: food additives