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Eating healthy is easy as long as it concerns fresh produce and whole foods however, it can become a challenge to choose healthy foods among the packaged kinds.<br><br><br>How many times have you found yourself reaching for that packet of healthy digestives or gulped down a can full of pulpy fruit juice thinking it was all healthy but never really paid attention to the ingredients list?<br><br>It so happens, that no matter whatever u201chealthyu201d packaged food you go for, there are is a greater chance of you consuming a lot more than the food of your interest. Although, preservatives are not all bad and some are even necessary for certain products, how do you as a consumer avoid the harmful ones?
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Class 1 Preservatives Vs. Class 2 Preservatives
Overview Eating healthy is easy as long as it concerns fresh produce and whole foods however, it can become a challenge to choose healthy foods among the packaged kinds. How many times have you found yourself reaching for that packet of healthy digestives or gulped down a can full of pulpy fruit juice thinking it was all healthy but never really paid attention to the ingredients list?
What are Preservatives? By definition according to FSSAI, preservatives are the compounds used to prevent and retard the microbial spoilage of food. A substance which, when added to food is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other decomposition of food.
What are Class 1 Preservatives? Class 1 preservatives are common prophylaxes that are located in the general kitchen. These are natural preservatives that include salt, vinegar, sweets, seasonings & nectar.
What are Class 2 Preservatives? Class 2 Preservatives are generally man-made & they are unnatural. They include chemicals like sodium benzoate, sodium meta-sulfide, Sorbates, etc. There are several restrictions in using Class II preservatives and more limitations are there in its practice.
