Some Additives that are found in canned food

These are some of the additives found in canned food. We have included their uses and also their known side effects.

• Monosodium Glutamate (MSG) - it enhances flavour.

It is linked to headaches, tightness in the chest, and a burning sensation in the forearms and back of the head.
It caused negative side effect on people who are suffering from asthma.

• Aspartame-it is a low calories sweetener.
  It caused migraine and headaches in people who are allergic to aspartame. 

MSG and Aspartame are excitotoxins that can lead to neurological damage and they interfere with the release of insulin and leptin, which are hormones intricately involved with satiety and fat storage. They also cause an increase in fasting blood glucose levels.

• Potassium bisulfide- Known as an antioxidant preservative, potassium bisulfite has some antioxidant capabilities, meaning it can fight inflammation-causing free radicals in the body, it is an anti-caking, firming and glazing agent that is added to wine to reduce wine browning and promote clarity.
  However it should not be used to preserve raw fruits and vegetable.
  Potassium bisulfite can be used on fruits intended for dehydration or canning. :)
  It can cause allergic reactions like tongue swelling, rashes etc. Sodium nitrite - It is used to make smoked fish and in meat-curing preparations. It preserve by preventing botulism and is a colour fixative.
• Sorbic Acid - extend shelf life
  Anti microbial, used to inhibit the growth of most moulds, yeasts and other bacteria.
                                      

• Saccharin - An artificial sweetener
Saccharin has been linked to cancer in laboratory animals.
However the real risk to humans remains a matter of controversy.
• • Sodium nitrite - It is used to make smoked fish and in meat-curing preparations. It preserve by preventing botulism and is a colour fixative. 
It can combine with chemicals in stomach to form nitrosamine which is a highly carcinogenic substance. 
• Dehydroacetic acid - used to reduce pickle bloating as preservatives in straweberry and squash. It is mostly used as fungicide and bactericide.

Information are retrieved from the following sites:

http://edition.cnn.com/HEALTH/indepth.food/additives/table.html


http://www.livestrong.com/article/312215-potassium-bisulfite-as-a-food-preservative/


http://www.bbc.co.uk/health/physical_health/conditions/food_additives.shtml


http://www.foodconsumer.org/newsite/2/Diabetes/diet_foods_0702120700.html




Thank You :)