Focus on Organic Food Quality: Food Additives, di Shane Heaton

<div style="text-align: justify;">Food
additives are relied upon by manufacturers to put back the taste that
processing often removes, to prevent spoilage, extend shelf-life, and
improve the texture, colour or flavour of foods. But they are also used
to replace real ingredients and to make junk food seem more healthy and
appealing. Organic standards permit only a limited list of around 40
mostly natural or traditional additives, which are allowed in organic
foods only if they don't compromise the authenticity of the product,
and the product can't be produced or preserved without them. In organic
food and drinks are not allowed: – hydrogenated fats, linked to
substantially increased rates of heart disease, cancer and skin
disease; – phosphoric acid, which increases the risk of osteoporosis; –
aspartame: a significant number of people have reported as a result of
aspartame consumption headaches, mood swings, changes in vision, nausea
and diarrhoea, sleep disorders, memory loss and confusion, convulsions
and seizures; – monosodium glutamate, which can involve dizziness,
headaches and perspiration, and may also cause asthma attacks
– sulphur dioxide, which often causes problems in individuals who have
asthma.
(www.bfa.com.au/_files/AOJ%20iss59_p10-12.pdf)<br></div><i>Fonte di informazione:</i> «Australian Organic Journal», n. 59, pp. 10-12