Additives Notes B

From the earliest time, table salt and acetic acid in vinegar have been used as preservatives-they stop the microbes that want to spoil food

Drying foods was one of the first methods to preserve food because mold, bacteria, and yeast can’t grow without water

Smoking meat coats the with chemicals also stops microorganisms from spoiling it

Food and Drug Administration (FDA) regulates what is is on the “Generally Recognized as Safe” list (GRAS)-sodium benzoate prevents the growth of yeast, mold, and bacteria in acidic conditions, so it only works in soft drinks,

salad dressings, pickles, and preserves And it occurs naturally in foods like cranberries and prunes

-calcium or sodium propionate (sorbic acid) slows down molding in bread and baked goods and are harmless to us at LOW dosages

-some fruits and vegetables contains enzymes which cause surface oxidation and browning when they are cut and exposed to air

-dipping fruits in citric fruit juices like lemon juices can prevent it-BHT and BHA are considered safe to prevent oxidation and LOW levels and nontoxic in foods like shortening,

vegetable oil, cereals, and convenience foods-they can accumulate in the body

-high concentrations of BHT can cause liver enlargement in dogs and rats

You can recue the number of controversial additives you eat by reading the labels!