A reader posed the question, are there any helpful benefits to Food Additives? If not, why do they exist?
In reply, Yes, there are some helpful benefits. Additives are put into food for the purposes of improving taste, texture, and color, as well as enhancing flavor, aroma, and nutritional value. Some additives help to preserve freshness and reduce spoilage.
BHA and BHT are added to some foods (i.e., oils) for various well-intended reasons.
Among them:
* prevent the formation of toxic substances;
* increase shelf-life;
* and prevent premature retardation, such as the browning of fruits.
Emulsifiers, buffers, bleaching agents, stabilizers are others are considered useful also. Iron and B vitamins are added to breads for “enrichment.” Milk is fortified with vitamin D as is margarine with vitamin A. Fluoride is “added” to water. Potassium iodide (or iodine) is added to salt. Even table salt is considered an additive.
While we at this humble Hollywood Health Letter site prefer to eat organic, natural, fresh foods without additives, it is not always possible. Despite public perception, additives truly serve a valuable purpose in today’s civilized world.
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