Why are food flavors dangerous?

The absolute majority of products from supermarkets contain flavors, which, at times, are not as safe as they seem. In this issue, we’ll tell you which ones to fear.

In October 2018, the Food and Drug Administration of the United States excluded from the list of acceptable flavors such as bergamot and pear scented ethyl acrylate, benzophenone giving a citrus scent, pyridine with a minty odor, and a number of other potentially hazardous substances. At the same time, the last two still continue to be used in Russia. Despite the fact that in the food industry, these synthetic substances are added in microscopic amounts, their large doses can stimulate the development of cancerous tumors in humans and animals. True to achieve a similar effect to the average consumer is unlikely to succeed.

Alternatively, synthetic fragrances can serve as essential oils, which are also often added to food. But even they, having a peculiarity of accumulating in the body, are far from an ideal solution, because oils are also extremely unstable and need to be used in much larger quantities than synthetic analogs.

Surprisingly, when it comes to diacetyl, not only we are with you, but also food production workers risk their health. This substance gives a characteristic oily taste to products, for example, cheap margarine or popcorn, which is cooked in the microwave. And it is with the latter that one of the latest judicial scandals in the USA is connected. On the territory of this country in the production of popcorn there were cases of bronchiolitis obliterans – a serious lung disease as a result of inhalation of diacetyl vapors. That is why popcorn producers began to reduce the number or even refuse to use it.

In conclusion, we would like to emphasize that for synthetic components there is an excellent analogue – identical natural flavors. You can often find this formulation on packages with products, and it means that only natural components are used to create this substance, which are brought to full compliance with their natural counterparts and completely harmless to the body through chemical synthesis.