By VINU FOOD PRODUCTS 15-11-20111A Presentation by VINU FOOD PRODUCTS

By VINU FOOD PRODUCTS

15-11-2011 1A Presentation by VINU FOOD PRODUCTS

Let us first get an overall idea of frequently used

Additives / Preservatives, where they are used &

their effect on healthif consumed beyond certain limits

3. Approach to food safety



I. Aspartame, (E951) more popularly known as Nutrasweet and Equal:Category: Sugar free sweetenerUsed in: Diet foods, Sugar Frees. Sugar free

sodas/colas, desserts, Sugar free gum, drink mixes, cereals, Ice tea,Effects: Erodes intelligence, affect short-term memory, Parkinson's, Alzheimer's, brain tumor, diseases like lymphoma, diabetes, chronicfatigue, emotional disorders etc.



II. High Fructose Corn Syrup, (HFCS) Category: Highly Refined Artificial SweetenerUsed in: Most processed foods, breads,

candy, flavored yogurts, salad dressings, canned vegetables, cereals

Effects: Increases your LDL (“bad”) Cholesterol levels,

Contributes to diabetes and tissue damage



III.Monosodium Glutamate (MSG / E621)

Category: Flavour Enhancer

Used in: Soups, salad dressings, chips,

frozen entrees, and many restaurant

foods, Chinese foods, many snacks,

chips, cookies, seasonings,

Effects: Depression, disorientation, eye

damage, fatigue, headaches, and

obesity, affects the neurological

pathways of the brain



IV. TransfatCategory: FatUsed in: Deep-fried fast foods, certain

processed foods made with margarine or partially hydrogenated

vegetable oils, chips and crackersEffects: Increases LDL (“bad”) cholesterol

levels & decreasing HDL (“good”) cholesterol, increases the risk of heart diseases and strokes, contributes to diabetes.



V. Blue #1 and Blue #2 (E133), Red dye # 3 (also Red #40) (E124), Yellow #6 (E110) and Yellow Tartrazine (E102) – Banned in some countriesCategory: Food ColoursUsed in: Blue: candy, cereal, soft drinks, sports drinks

Red: fruit cocktail, cherry pie mix, ice cream, candy, bakery products and more!

Yellow: cheese, macaroni and cheese, candy and carbonated beverages, lemonade

Effects: Blue: May cause chromosomal damageRed:thyroid cancer and chromosomal damage

Yellow: may cause chromosomal damage,

kidney and adrenal gland tumors



VI.Sodium Sulfite (E221)Category: PreservativeUsed in: Wine and dried fruit

Effects: 1% of people are sensitive to sulfites in food. Sulfite sensitive people may experience headaches, breathing problems, and rashes



VII. Sodium Nitrate (E251) / Sodium NitriteCategory: Preservative, coloring and flavoringUsed in: Processed meatEffects: Highly carcinogenic, affects internal

organs - liver and pancreas inparticular.



VIII. BHA and BHT (E320)Category: Preservatives. Maintains colour, flavour

Used in: Cereals, chewing gum, potato chips, and vegetable oils

Effects: Neurological system of the brain,alters behavior and has potential tocause cancer



IX. Sulfur Dioxide (E220)

Category: Toxic AdditiveUsed in: beer, soft drinks, dried fruit, juices,

cordials, wine, vinegar, and potato products

Effects: Bronchial problems particularly inthose prone to asthma, low bloodpressure, flushing tingling sensations or anaphylactic shock.



X. Potassium Bromate

Category: Additive to increase the volumeUsed in: Breads and RollsEffects: Causes Cancer


3. Approach to food safety While there are Govt. Regulations on

Food Safety in India, awareness & adherence is not adequate.

Therefore, Considering the quantum of ADDITIVES, PRESERVATIVES & CONTAMINATIONS in our food,

One has to be cautious in the approach to food safety



I. KNOW ABOUT THE MANUFACTURERUnderstand manufacturer’s quality

standardsCertification on food safety standardsOther Quality Certifications Their reputation



II. KNOW THE INGREDIENTSIn all the food items, READ the

Ingredients including all additives etc. & Nutrition Data

Avoid food with confusing / generic statements in Ingredients



III. LOOK FOR ADDITIVES ETC.Understand completely the Additives,

Preservatives etc. in the foodUnderstand possible contaminations in

the food



IV. LOOK FOR FAT CONTENTS: Saturated Fat (not good)Un-saturated (Fat – good)Trans Fat – (very bad)

& CHOOSE considering your cholesterol level



V. LIMIT CONSUMPTION OF FOOD WITH: Class II PreservativesChemical Color AdditivesChemical flavourng AgentsChemical Taste EnhancersTransfat



VI. AVOID CONTENTS THAT ARE to be avoided due toyour diet restrictions on medical grounds as advised by your doctor.


SUMMARY:I. KNOW ABOUT THE MANUFACTURERII. KNOW THE INGREDIENTSIII. LOOK FOR ADDITIVES ETCIV. LOOK FOR FAT CONTENTSV. LIMIT CONSUMPTION OF FOOD WITH

ADDITIVES ETC.VI.AVOID CONTENTS THAT ARE

RESTRICTED ON HEALTH GROUNDS




To live longer with goodhealth, one needs thefollowing 3 Essentials


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By VINU FOOD PRODUCTS 15-11-20111A Presentation by VINU FOOD PRODUCTS