Gram Zdrowia


Food toxicology


Polish agricultural products have better biological value than the products of intensive agriculture, thanks to the west, that we consume three times less mineral and ten times less pesticides. Fortunately, we remain far beyond the leading edge of countries in terms of "improving" food. "
Despite the fact that over the past 10 years consumption of mineral fertilizers in Poland increased by almost 15%, there is still much smaller than in the EU, not to mention Japan, which is almost twice higher than in the EU. Many poor areas in Poland have never fertilized with synthetic fertilizers and crops growing on them are not sprayed with chemicals. We were lucky, because the Polish agriculture was until recently the extensive nature and the products of small organic farms are in the best sense of the word.
In this publication, I present to you news about food contamination by chemical preservatives and their influence on our health.

EU Food
After the Polish accession to the European Union the number authorized for use in food additives, has more than doubled. Industry no longer apply nutritional standards from the 80s Looking at it from today's perspective, the need-to know that they were not the worst. Define the composition of the product, its weight, color or taste. There was, as at present the full freedom in the technology and terminology. To 24 April 1997, Poland passed the Act absolutely prohibits the return of meat and meat products from the shelves to the manufacturer. After the Polish accession to the EU ceased to apply, however, opening the field to "refresh" of goods. Also, the scope of permissible use of chemicals of food significantly. The food wolnoamerykanka prevailed. The winner is whoever produces the cheapest and the most, and its products are bought and consumed. Better today is the one who sold them the most and does not decide the quality of goods offered for sale.

What do you really eat
We are accustomed now to the view, and unnatural taste of certain foods. Pink slices high-quality meats, obtained by addition of the preservative nitrate has not surprised anyone. Appetizing colors without curing hams przybrałby gray, repulsive, and a deterrent to its purchase. Inspections found that what is sold to us as bread and bun, just like both of those cakes with the name and appearance.
Some dishonest manufacturers add to the dry ground baked bread bun, sometimes gypsum and creatine derived from human hair, bought in hairdressing. The salted herring with no contact with perhydrol (unofficially it is used in fish processing) would be in the middle of a red, hard, and would require several days of soaking in water. Canned green peas after the process of pasteurization also looked gray and nieapetycznie if he were not one of the colored dyes - tatrazyną (E 102), Brilliant Blue (E 133), green S (E 142). Examples of this type of chemical "enrichment" can cite hundreds of foods.
In accordance with EU legislation can be added to foods and 500 chemical additives. In the process of tech-nological change, however, can be used thousands of them. So today, as never before, food manufacturers care about their beauty products. Beautiful, colored in pink salmon owes its color additive in beta - carotene, carbonated beverages suitable color pigments whose names begin with the letter "E". Recently, it was loud about how to add the peppers dangerous dye called Sudan and coloring additives sweets in black and navy still arouse disputes among nutritionists.

What we know about the dangers of preservatives units
Modern toxicology has introduced the so-called. harm the unit in which the chief place is called. Acceptable Daily Intake (ADI English - Acceptable Daily Intake). In brief, this is the minimum amount of harmful substances, that sum does not hurt our health. It is used for many chemical additives and contaminants in food. It is a hundred times lower than the dose determined harmless (called NOAEL) or a dose not causing more negative health effects. In 1995 the laboratory conducted research on animals in Japan and injected them with chemicals used in food processing. The NOAEL dose did not cause any side effects (Stephen Ball - Toxicology no secrets).
However, it is difficult to reconcile with the contention that a minimum dose of chemicals was indifferent to health. These substances contained in food and water are not entirely eliminated from the body and their accumulation causes signs sooner or later, which can be called a general toksemią. Chronic effects on the body, even small doses of chemicals impair the immune system. The initial symptom of their impact on the organism is susceptible to infectious disease, and the subsequent occurrence of diseases considered to be civilization - cardiovascular disease, diabetes, degenerative changes in bones and joints, stroke, chronic fatigue syndrome, etc. The appearance of the deficiency in the diet promotes the basic ingredients of vitamin and mineral, which arises from the way crops and their further industrial processing.
When in the course of lectures to convey this information to students, meet up with surprise and disbelief. Invariably, the question is asked: - what in the end it is safe to eat. I say, that knowledge of preservatives and additives allows you to choose foods that contain them as little as possible. For many years, I do not eat white bread improvers containing, scarifier, but the bread żytniorazowy on natural sourdough, I avoid eating sugar, all products of highly. I do not drink milk purchased at the store because I know that has been subjected to harmful to our health pasteurisation and homogenisation.
Knowledge of the harmful chemicals added to food allows you to make the right choice when they purchase them. This allows you to enjoy the health and maintain the body's immune system at a high level.

Food toxicology

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