Food chemicals and manufactured products. Products of the chemical industry at the exhibition. Food and carcinogens

The huge flow of information about food, healthy and unhealthy products, diets and nutritional systems is terrifying. How to figure out where is truth and where is fiction? The most reliable opinion is the opinion of a scientist, which is why "So simple!" shares with you these excerpts from the interview.

Sergey Belkov is a chemical technologist, he studies the composition of food products and willingly expresses his opinion on "chemical food". Any cook is essentially a novice chemist. Because by experimenting with flavors, mixing different products, the chef is trying to produce in the kitchen what a successful chemist can produce in the laboratory in a few minutes. But first things first…

The whole truth about food

Food is 100% chemical. According to the periodic table, chemistry is present in everything that surrounds us. The only difference present in chemical compounds is that they can be taken from nature in in kind, or can be artificially synthesized by humans. Everything consists of certain chemical elements- even the man himself.

Besides, everything natural does not mean healthy! But what about natural ones? poisonous mushrooms? Nature is not obliged to take care of us. A person who prepares his own food knows exactly what it is made of, even if he cooks with the help of chemicals.

The absurdity of our knowledge about the chemical composition of products can be demonstrated very clearly using the example of potato chips. They contain glutamate, flavorings and solanine - poisonous substance, present in abundance in greened potato tubers. If you break down the chips into their components, the more toxic part will be the part that is made from natural raw materials - potatoes.

And what was made artificially is less harmful! The mustard is so hot thanks allyl isothiocyanate- this substance is produced when the plant is damaged and serves as protection against insects. And this natural remedy from pests we eat. I could go on for a long time, giving examples of powerful chemical compounds, which are initially present in products, before a chemist intervenes in the food preparation process.

To extend the shelf life of products, to make them tastier and safer for health, man has learned to add preservatives to food. The very first artificial flavoring was invented by a man who fried meat over a fire. After all, it is in the nature of smell fried meat does not exist!

Another fact: green coffee doesn't smell. This product, which everyone is accustomed to calling 100% natural coffee, is obtained as a result of special heat treatment under conditions far from natural.

All food is formed chemically. Natural product- does not mean healthy, the usefulness of food must be assessed by considering the composition of each individual molecule. Is it beneficial or harmful? main question, and the question of its origin is secondary.

If the product packaging is marked preservatives, there is a letter E, lemon acid and stabilizers, this does not always indicate a poor chemical composition. Many preservatives are extremely useful, and you can’t live without them: gray sausage without preservatives is much more dangerous.

It usually does not contain sodium nitrite, a powerful antibacterial substance that prevents the development of botulism. Before the invention of sodium nitrite, this disease was very common; it is very easy to get poisoned by foods without any preservatives, especially meat...

Bogoslavtseva Maria

The work involves determining the protein content in food, tannin in tea, and salts in mineral water.

Testing is carried out to identify iron deficiency in the human body.

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XXΙỊ Regional scientific and practical conference of schoolchildren of the Dinsky district

Section: chemistry

Chemistry and food

Performed

10th grade student

Novovelichkovskaya MOUSOSH No. 30

Bogoslavtseva Maria

Scientific director

Chemistry teacher

Novovelichkovskaya MOUSOSH No. 30

Khizhkina Irina Sergeevna

Art. Novovelichkovskaya

2011

1. Introduction________________________________________________________________3p.

2. Main part_______________________________________________4 page

3. Conclusion_______________________________________________15pp

4. Applications_____________________________________________10.16 pages

5. Literature_______________________________________________ 17 pages

1. Introduction

Subject this study– chemistry and food. For correct ideal nutrition In addition to including various foods in your diet, you need to know and choose quality ones that are truly healthy.

The purpose of this work isconvince of the need for chemical knowledge to preserve and improve health; get acquainted with historical information about the use of various chemical processes to ensure life.

Main objectives of the study:

Determine the protein content in food, tannin in tea, salts in mineral water.

Conduct testing to identify iron deficiency in the human body.

Methods used to solve the problems:

Gathering essential information on this issue.

Research work on protein content in food.

Very important point in this work is a combination research work at school as well as at the Kuban State University (Kuban State University).

2. Main part

For the normal functioning of the body, it is not indifferent how it receives the amount of calories it needs. In this case, the need for a certain set of nutrients must be satisfied.

Proper organization of nutrition requires knowledge of the chemical composition of food raw materials and finished food products, ideas about the methods of production, the transformations that occur during their production and during culinary processing of products, as well as information about digestive processes.

Our food consists of very large number various substances: proteins, fats, carbohydrates, vitamins, minerals etc. Among them there are those that determine the energy and biological value, participate in the formation of the structure, taste, color and aroma of food products. It is necessary to know the most important components of food in order to imagine the complex transformations that occur when obtaining food. This will help you more correctly assess the quality of the products you consume, take a more meaningful approach to your diet, and maintain your health.

This is interesting...

Over the course of 70 years of life, a person eats and drinks more than 50 tons of water, more than 2.5 tons of proteins, more than 2 tons of fats, about 10 tons of carbohydrates, and 2-3 tons of table salt.

Often when there is a lack of nutrition they say: “Protein deficiency in the diet,” but why don’t they talk about carbohydrate or fat deficiency in the diet?

Proteins are high-molecular natural polymers, molecules that are built from amino acid residues. The number of the latter varies widely and sometimes reaches several thousand. Therefore the relative molecular mass proteins is also very large and varies from 5-10 thousand to 1 million or more. Each protein has its own unique sequence of amino acid residues.

The biological functions of proteins are diverse. They perform structural (collagen, fibroin), motor (myosin), transport (hemoglobin), protective (immunoglobulins, interferon), catalytic (enzymes), regulatory (hormones), storage and other functions. An exceptional property of a protein is self-organization of structure, i.e. the ability to spontaneously create a certain spatial structure characteristic only of a given protein. All activities of the body are associated with protein substances.

Proteins are the most important component food for humans and animals, a supplier of the amino acids they need.

Amino acids are divided into natural (found in living organisms) and synthetic. Among natural amino acids (about 150), proteinogenic ones (20) are distinguished, which are part of proteins. Of these, eight are essential; they are not synthesized in the human body and can only be obtained from food. These include: valine, leucine, isoleucine, threonine, methionine, lysine, phenylalanine, tryptophan; sometimes they include histidine and arginine, which are not synthesized in the child’s body.

If the amount of these amino acids in food is insufficient, normal development and the functioning of the body is disrupted. At certain diseases The body cannot synthesize some other amino acids. Thus, in phenylketonuria, tyrosine is not synthesized. Protein classification

There are classifications according to various criteria: by degree of complexity (simple and complex proteins); by the shape of the molecules (globular and fibrillar proteins); by solubility in individual solvents, by the functions they perform, etc.

According to the degree of complexity, proteins are divided into proteins (simple proteins), consisting only of amino acid residues, and proteids (complex proteins). Consisting of protein and non-protein parts.

Proteins - storage, skeletal, individual enzyme proteins. Based on solubility in individual solvents, we will highlight only the main ones:

Albumins are proteins with a relatively small molecular
mass, highly soluble in water and weak saline solutions; a typical representative is egg white ovalbumin;

Globulins - dissolve in aqueous solutions salts Included in
compound muscle fibers, blood, milk, they make up
most of the seeds of legumes and oilseeds;

Prolamins - dissolve in 60 - 80% ethyl solution
alcohol These are characteristic proteins of cereal seeds;

Glutelins - dissolve only in alkali solutions. Of them
Noteworthy are oryzenin from rice seeds and glutenin from wheat gluten proteins.

Proteids . From this group of complex proteins, we note the following:

Nucleoproteins - in addition to protein, include nucleic acids, which play a huge role in heredity;

Lipoproteins - in addition to protein, contain lipids. Contained in
protoplasm and membranes;

Phosphoproteins - in addition to protein, phosphoric acid is present
ta (casein - milk protein). They play an important role in the nutrition of a young body.

Enzymes (enzymes) are complex biological catalysts of a protein nature that change the speed chemical reactions food processing in the human body, as well as during the processing of food raw materials into finished products (in such industries Food Industry, such as bakery, cheese making, production of fermented milk products, winemaking, brewing, alcohol production).

This is interesting...

The low stature of the peoples of tropical countries is not special

A racial trait, but a consequence of a lack of protein in food.

In areas of the world where protein consumption is increasing,
human life has become longer.

Lipids are the most important component of food, largely determining its nutritional value And taste qualities. In plants they accumulate mainly in seeds and fruits, in animals and fish - in subcutaneous fatty tissues, in abdominal cavity, in the tissues surrounding many important organs (heart, kidneys), as well as in brain and nervous tissues.

Classification of lipids

Based on their composition, lipids are divided into simple and complex. Simple lipids. Their molecules do not contain nitrogen, phosphorus, or sulfur atoms. The most common representatives are glycerides (another name is “acylglycerols.” They are called oils and fats) and waxes.

The most important and widespread group of complex lipids are phospholipids. These are essential components of cells.

Based on their functions, lipids are often divided into two groups: storage lipids (glycerides), which have high calorie content, which are the body’s energy reserve) and structural (primarily phospholipids).

The role of lipids in nutrition

Fats are important products food, because provide many body functions. A significant part of fats is consumed as energy material. In addition, fats promote better absorption of proteins, vitamins, and mineral salts. Long-term restriction of fats in the diet leads to deviations in physical condition body: the activity of the central nervous system is disrupted, immunity decreases, life expectancy is reduced. But excess fat consumption is also undesirable.

In the composition of food products there are visible ( vegetable oils, animal fats, butter etc.) and invisible (fat in meat and meat products, milk and dairy products, cereals, confectionery and bakery products) fats.

The most important sources of fats in the diet are vegetable oils (more than 99%), butter (up to 82%), margarine (up to 82%), chocolate (35-40%), cheeses (25-50%), dairy products (1 .5-30%), sausages (20-40%). In nutrition it is necessary to use fats of both plant and animal origin. The optimal ratio between them is 7:3.

In nutrition, not only the quantity, but also the composition of lipids is important, especially the content of polyunsaturated (linoleic, linolenic, arachidonic) acids, which are called “essential”. They are involved in the construction of cell membranes, in the synthesis of prostaglandins (complex organic compounds, which are involved in regulating metabolism in cells, blood pressure, platelet aggregation), promote the removal of excess cholesterol from the body, and increase the elasticity of the walls of blood vessels.

Among food products polyunsaturated acids the richest are vegetable oils; arachidonic acid is contained in products in small quantities (most of all it is in eggs and brains - 0.5%). The total need for fat is on average 90-100 g per day, including 45-50 g directly in the form of fat.

Phospholipids promote better absorption of fats and hinder fatty liver, play an important role in the prevention of atherosclerosis. They are rich in animal products (liver, brains, egg yolks, cream, cheeses), unrefined vegetable oils, and legumes. The total human need for phospholipids is 5 g per day.

Currently it is considered very healthy food prepared exclusively with natural ingredients. This, by the way, applies not only to food, but also to medicines and everything that somehow comes into contact with a person.

Of course, food prepared without synthetic additives costs much more and has low consumer properties. But, as the manufacturers say, natural ingredients foods are absolutely harmless and even very healthy; they prevent almost any disease. Not all chemical additives are harmful. On the contrary, many supplements can be very beneficial. In the West, fortified and mineralized products have become very widespread. This can be bread, sausage, sausages and other products with added vitamins, iodine, calcium and other microelements.

It is iron that helps capture oxygen and release it where it is needed. There are ~25 trillion red blood cells circulating in the human body (they contain most of the total iron in the body), thanks to which we can breathe. The lifespan of red blood cells is 3–4 months, after which, having fulfilled their function, they are destroyed.

To form red blood cells, approximately 0.5 kg of iron is required (over a lifetime). However, the intake of iron into the body from food is measured in a few milligrams per day, tens of grams over the entire human life.

Iron enters the body with food. The main sources of iron are listed in table. 2.

If a person does not receive enough iron from food, reserve iron is consumed. In men, these reserves amount to 1 g, and due to it they can exist for 2-3 years, even if there is not a single atom of iron in the food. In women, these reserves are 3 times smaller, so they develop iron deficiency much earlier.

We conducted a test among teachers and parents.

Test “Are your iron in order?”(according to M. Hamm, A. Rossmayer, 1996)

Answer the questions either “yes” or “no”.

Do you often feel tired and depressed?
2. Have you experienced any Lately changes in skin, hair and nails (eg, unusual paleness and roughness of the skin, brittle hair, indented nails)?
3. Have you lost a lot of blood lately?
4. Are your periods heavy?
5. Are you involved in professional sports?
6. Do you rarely or not eat meat at all?
7. Do you drink more than three cups of black tea or coffee a day?
8. Do you eat few vegetables?
If you answered “no” to most questions, then your body is sufficiently supplied with iron..

As a result of testing, we concluded that some of the respondents still do not receive enough iron from food. The test results are summarized in diagrams.

Testing among 20 parents surveyed is summarized in a diagram

Annex 1

Appendix 2

Testing among 20 surveyed teachers summarized in a diagram

Determination of protein in food.

Biuret reaction

All proteins give the biuret reaction, since its essence is the formation of a copper complex with a peptide bond in the protein molecule. The reaction was carried out with meat extract trading network and homemade egg white. In all cases the result is the same, but store-bought chicken has negative reaction for protein, which indicates that these products should not be used for food.

Reagents:

1) egg white, 1% solution (white chicken egg filter through cheesecloth and dilute with distilled water 1:10); homemade and store-bought pork meat.

2) NaOH, 10% solution; 3) Cu(OH) 2, 1% solution.

Progress of determination . Add 5 drops of solution, 3 drops of NaOH, 1 drop of Cu(OH)2 into a test tube and mix. The contents of the test tube acquire a blue-violet color.

In all cases, the result is the same, but store-bought chicken has a small amount of protein, which indicates that this product should not be used for food.

Mineral waters by chemical composition and medicinal properties divided into several groups. Based on the number of cations and anions, mineral waters of weak (1-2 g/l), low (2-5 g/l), medium (5-15 g/l) and high mineralization (15-30 g/l) are distinguished, as well as same brine (35-150 g/l) and strong brine g/l).

Detection of salts in mineral water

Study the labels of various mineral waters. Determine the degree of mineralization.
Prove varying degrees mineralization. To do this, drop a few drops of mineral water onto a glass slide, first of one type, then the same amount of another. Evaporate the water.
The remaining dry residue on the glass indicates the presence of mineral salts.
Compare the amount of dry residue and draw a conclusion.

As a result of the experiment, we can say that the most mineralized water is the Essentuki brand.

Detection of tannin in tea

Pour 2 ml into a test tube. cold black tea and add 5 drops of iron (III) chloride FeCl 3 .
The contents of the test tube turn green-black.
Pour 2 ml into another test tube. cold black tea and add 5 drops of iron (III) sulfate FeSO 4 .
A purple color appears. This proves the presence of tannin in tea.
We do the same with green tea.
We write the results obtained in the table:

Of all animal proteins, milk proteins are the most complete.

1 liter of milk satisfies daily requirement adult human in animal fat, calcium, phosphorus, etc.

Detection of protein in milk

To determine the protein in milk, we took several brands and domestic cow milk.

A little fresh milk was poured into the test tube. Added 1 ml. 12% sodium hydroxide solution NaOH and a few drops of 3% copper sulfate CuSO 4 .
If there is protein in the solution, the color will turn purple.

From the table above we can conclude that the two brands presented have a small amount of protein, but homemade milk useful.

3. Conclusion

As a result of this research work, I came to the following conclusions:

We constantly encounter products that are necessary components of our lives. They are the ones who maintain the balance of good, healthy, modern development life. Their use is a merit of the technological process.

The practical significance of this study, in my opinion, is quite great. Firstly, I attracted the attention of the general public to the problem of consuming quality products. Secondly, school experiments were conducted to study the protein content of food, tannin in tea, salts in mineral water,

Conducted testing to identify iron deficiency in the human body.

Thirdly, I held a school conference showing the importance of using quality product and means improving the health of students and teachers. For further research, I would like to outline the study of the quality of other food products.

4. Literature

1.Wallet.P. Great School Encyclopedia. M., Olma-Press, 1999.

2.L.A. Nikolaev. Chemistry is all around us. M., Education, 1989.

Z. Shpausus Journey into the world of chemistry. M., Education, 1967.

4. Akhmedova T.I., Fando R.A. Beginnings of experimental chemistry.-M.: Ilexa, 2006.-88 p.

September 27

“Chemical food” is the horror story of our time. People do not want to eat harmful chemicals, but want to eat healthy natural products. But what they mean by this is mostly myths, says chemist Sergei Belkov in his lecture to Gazeta.Ru.

When applied to food, chemistry is now used as a dirty word. But chemistry is a fundamental property of our world; everything in the world is made up of chemicals, including man himself. And food is no exception.

The first myth is that there can be food without chemicals. Can not. Chemicals in food - 100%.

Another question is whether these chemicals in food come from nature or are synthesized by humans.

The second myth is that everything natural is beneficial, and everything artificial is harmful. In fact, natural is different only in that it occurs in nature, and only that.

Natural is not healthy. Here's an example: forest fires are a natural phenomenon, just like death from smallpox, and steam heating- an artificial phenomenon. And which of this is useful and which is harmful?

The world's first artificial flavor was invented by a man who began to fry meat, because the smell of fried meat does not exist in nature.

The smell and taste of fried meat is the result of the interaction of substances that exist in raw meat when it is heated. Moreover, chemical interaction. The smell and taste of cheese is also artificial, since cheese does not exist in nature. But man learned to make this product quite a long time ago, and the purpose of creation was not at all to improve the taste, but the desire to preserve the chemicals of milk.

Many plant substances that we tend to think of as beneficial simply because they are natural are actually plant chemical weapons.

They are selected by evolution to cause maximum harm to anyone who wants to eat the plant. Many are poisons. For example, caffeine in a plant acts as an insecticide: it protects it from insects. In general, coffee can safely be considered a mixture of insecticides and flavorings, because the aroma of coffee is essentially artificial.

Green coffee has no odor, and the “natural” smell of coffee is the result of artificial chemical reactions that occur in the beans when heated.

What is, for example, vanillin, which we add to all kinds of confectionery products as a natural flavoring? From a chemical point of view, vanillin is an aromatic phenol and an aromatic aldehyde at the same time.

I wouldn't want to eat that.

The famous vanilla pods do not naturally contain vanillin; it appears in them only after ripening and falling. The plant does not need vanillin; its purpose is to protect the seeds from harmful molds and bacteria. This is a substance that protects plants from being eaten, and only by chance did a person like its taste, which does not indicate its usefulness.

The same goes for mustard. The main function of allyl isothiocyanate, to which mustard owes its pungency, is to repel larger insects and herbivores. As such, it does not exist in the plant: it begins to form only when the plant tissue is damaged. Its synthesis is triggered at the moment of damage to leaves or seeds in order to cause maximum damage to the pest.

And only man has learned to eat something that was invented as a toxin and call it healthy. At the same time, calling the same substance obtained by chemical synthesis methods harmful is harmful.

Toxic substances for protection against insects are also contained in cucumber pimples. But the man eats nothing. Almonds and apricots contain a very strong poison, cyanide, hydrocyanic acid. And this does not prevent a person from using them with pleasure.

The molecules that create the orange scent, located in the zest and whose formula is more similar to gasoline than food, serve to protect the juicy pulp and so attract us with their smell.

When talking about food additives, monosodium glutamate is most often mentioned: it is found in bouillon cubes, sausages, and frankfurters. But it is this substance that determines the taste of meat - the so-called umami taste, essentially the taste of protein. This was discovered by the Japanese professor Ikeda and back in 1909 he patented a method for producing it. But long before that, glutamate was the most common chemical molecule in our food. It is this substance that gives the taste to sausage, ham and any other meat products. Glutamate gives tomatoes their flavor, and its concentration increases as the fruit ripens. A red tomato tastes better than a green one partly because it contains more glutamate. Man has only learned to obtain monosodium glutamate by bacteriological synthesis. And this artificial glutamate, according to the atomic-molecular theory, is no different from natural glutamate.

Food additives on product packaging are designated by the letter E with various digital indices. And this letter often scares the consumer.

Although this only means that the product contains strictly defined and tested substances.

Often the same substances are present in large quantities in natural products. For example, an apple has a much larger set of different E than any other finished product. Although, in essence, this is not important: the origin of a substance does not determine its properties.

Cranberries contain more sodium benzoate than is allowed for canning foods.

If cranberries are subject to tolerances for preservative content, they should be banned; they contain an overdose of preservatives.

What does she need them for? To protect yourself, prevent mold and bacteria from eating the berries and seeds. But no one on this planet would think to suspect cranberries of what they suspect preserves or drinks. On the contrary, many people consume cranberries for their beneficial antimicrobial properties, which, however, are exaggerated.

Parabens (esters of parahydroxybenzoic acid) are also natural substances; plants use them to protect themselves from pests. They are used mainly in cosmetics. And they are also afraid. You can often find advertisements for so-called paraben-free creams. But this is only possible in three cases: 1) if instead of safe and proven parabens, some less known and studied preservative is added to the cream; 2) the cream will dry out immediately after opening; 3) the manufacturer is not a fool and still added parabens, but, following fashion, he lied.

Sodium nitrite is another subject of horror stories.

It is very easy to find it in sausage: fashionable sausage gray does not contain sodium nitrite. But don't buy this kind of sausage.

Before sodium nitrite was added to sausage, the so-called sausage disease - botulism- was a fairly common occurrence. The word “botulism” itself originates from the ancient Roman “sausage”. Sodium nitrite reliably kills the bacteria that produces the deadly toxin. And if we talk about quantities, then 1 kg of spinach or broccoli will give you the same amount of nitrite as 50 kg of doctor's sausage.

Here's a story about caviar, a delicious product that, for a number of reasons, is very susceptible to spoilage. To preserve caviar, the substance urotropine (E 239) was recently used, which has been banned in our country since 2010.

But this is the only preservative that worked in caviar. And now the caviar either goes rotten, or it contains a lot of other preservatives, more than allowed.

Or it is still good and safe, but with prohibited methenamine. Hexamine was banned because it decomposes during storage to form formaldehyde, which is poison. But no one thought about the quantities. A minuscule amount of it is formed. And we don’t eat caviar with spoons. In addition, the same amount of formaldehyde that can be obtained from a jar of caviar with methenamine can be obtained by eating one banana.

Another myth is related to the harmfulness of sweeteners, which people who want to lose weight use instead of sugar.

For example, aspartame is a completely understood molecule, with an understandable effect, and there are hundreds of studies confirming its safety.

A very common myth is that “ natural product we know which one, but what you synthesized there is pure impurities!” This is complete nonsense. For example, if you compare tarragon herb and flavored soda, then natural tarragon contains more impurities. Moreover, in soda they are all known, but in grass we do not know which ones could have formed. There are much more chemicals in natural coffee (almost a thousand), and their properties have been studied much less than in artificial coffee flavoring. In total, more than 8 thousand aromatic substances have been found in food products to date. Of these, about 4 thousand are approved for use as flavoring agents, their properties have been studied, and they are recognized as safe. About a hundred of these substances are prohibited: they turned out to be harmful. And about 4 thousand more never underwent any inspection. Thus, when consuming the flavoring, you are guaranteed to consume only substances from the tested 4 thousand.

By consuming natural foods, you eat everything: proven safe, untested, and definitely proven harmful.

Finally, lovers of everything natural in the store will choose naturally smoked sausage or ham rather than smoked with liquid smoke. And from a security point of view, they will choose much more dangerous product. There is neither one nor the other the best choice from a health point of view. But natural smoke contains many resins, carcinogens, which are released during the production of liquid smoke. In fact, artificial smoking is much safer than natural smoking. It may not be as tasty.

“We want to know the truth about food!” - under such slogans come defenders of natural food and opponents of chemical food. It's very cool when a person wants to know the truth. But it’s better to look for this truth not on TV or on women’s forums. And start at least with a textbook on food chemistry.

The truth about food is that all food is made of chemicals. The truth is that if a person makes his own food, then he knows what he makes it from and checks it for safety.

The truth is that food chemistry is also a science that makes our world a better place. And another truth is that by consuming only natural food By relying on nature, you are making a mistake. Nature is not at all obligated to take care of our safety.

Even the most regular products, which seem harmless to us at first glance, can carry danger. Nowadays there are very few food products that do not have food additives. And we cannot identify them in any way: not visually, not by touch. And you will get a lot of problems from them.

Many substances are added to make the product more attractive to the buyer, to mask bitterness or other unpleasant taste (for example, in medicines).
Food products are sometimes colored to make them look more appetizing. Buying various products in beautiful packages, we often don’t even think about their composition. However, in many cases, knowledge of it would help to avoid poisoning or illness caused by excessive amounts of dyes, thickeners, etc. contained in a particular product.
Products may contain contaminants from containers and raw materials; they may contain undesirable additives used in primary processing. Among such substances unintentionally introduced into products may be toxic waste from industry, transport, household, mycotoxins, bacterial toxins, pesticides, plasticizers, drugs and products used in veterinary medicine, including antibiotics and hormones.

Therefore, informing consumers about the composition of food products is not only a marketing (social) problem, but also an environmental problem.

Basic and additional substances of food In the human body, about 70 chemical elements have been identified that are part of cells and intercellular fluids. The elemental composition is constantly renewed due to metabolism. A deficiency of any element can have negative consequences for the body.
Of the thousands of substances that enter the body with food, the main ones are proteins, fats, carbohydrates - all of them are necessary for the growth and development of the body. It is a plastic material for the formation of cells and intercellular substance. They are part of hormones, enzymes, immune bodies, take part in the exchange of vitamins, minerals, and oxygen transfer.

Previous articles covered the following topics:

The index "E" was introduced at one time for convenience: after all, behind each food additive there is a long and incomprehensible chemical name that does not fit on a small label. And, for example, the E115 code looks the same in all languages, does not take up much space in the listing of the product’s composition, and besides, the presence of the code means that this food additive is officially approved in European countries.

Dyes (E1**)

Dyes are substances that are added to restore natural color , lost during processing or storage of the product, or to increase its intensity; also for coloring colorless products – soft drinks, ice cream, confectionery.
The raw materials for natural food dyes are berries, flowers, leaves, and root vegetables.. Some dyes are obtained synthetically; they do not contain any flavoring substances or vitamins. Synthetic dyes, compared to natural ones, have technological advantages, give more vibrant colors.
In Russia there is list of products that cannot be dyed. It includes all types of mineral water, drinking milk, cream, buttermilk, dairy products, vegetable and animal fats, eggs and egg products, flour, starch, sugar, tomato products, juices and nectars, fish and seafood, cocoa and chocolate products, coffee, tea, chicory, wines, grain vodka, baby food, cheeses , honey, butter from sheep and goat milk.

Preservatives (E2**)

Preservatives increase the shelf life of the product. Most often used as preservatives salt, ethanol, acetic, sulfurous, sorbic, benzoic acids and some of their salts. Synthetic preservatives are not allowed in consumer products - milk, flour, bread, fresh meat, as well as in children's and dietary food and into products labeled "natural" and "fresh".

Antioxidants (E3**)

Antioxidants protect fats and fat-containing foods from spoilage, protect vegetables and fruits from darkening, slow down the enzymatic oxidation of wine, beer and soft drinks. Natural antioxidants- This ascorbic acid and mixtures of tocopherols.

Thickeners (E4**)

Thickeners improve and maintain the structure of products, allow you to obtain products with the desired consistency. All thickeners approved for use in food products are found in nature. Pectins and gelatin are natural components of food products that are regularly eaten: vegetables, fruits, meat products. These thickeners are not absorbed or digested; in an amount of 4–5 g per dose for a person, they act as a mild laxative.

Emulsifiers (E5**)

Emulsifiers are responsible for consistency food product , its viscosity and plastic properties. For example, they do not allow baked goods to quickly become stale.
Natural emulsifiers– egg white and natural lecithin. However, recently the industry has increasingly used synthetic emulsifiers.

Flavor enhancers (E6**)

Fresh meat, fish, freshly picked vegetables and other fresh foods have a distinct taste and aroma. This is explained high content they contain substances that enhance taste perception by stimulating the endings of taste buds - nucleotides. During storage and industrial processing, the amount of nucleotides decreases, so they are added artificially.
Maltol and ethyl maltol enhance the perception of a number of aromas, especially fruity and creamy. In mayonnaises with low fat content, they soften strong taste acetic acid and spiciness, in addition, contribute to imparting a feeling of fatness low-calorie yoghurts and ice cream.

Consequences poor nutrition there is a lot for the body - starting from problems with excess weight and ending with a whole bunch of diseases caused by additives and carcinogens contained in products.

Therefore, try to eat as many healthy foods as possible that will help you always stay healthy.
All substances that “create (enhance) taste”, “create (intensify) smell”, “create (intensify) color” are not digested by the body and circulate in it until they stand out through excretory organs. Before this they manage to call local inflammatory processes in tissues with which they come into contact. With insufficient fluid intake per day, the blood becomes thicker and has a harder time passing through small capillaries. Most large organ human skin. It also contains many capillaries different sizes very small and a little more through which it is dumped thick blood. In small capillaries nutritional supplements get stuck and cause changes in the skin. Externally, such damage manifests itself in the form of a rash, which can imitate allergic reaction. The same damage occurs in dense organs.

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Nutritional supplements

Nutritional supplements, what are they?

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Nutrition

The most harmful breakfasts
Fitness drinks
Diet for weight loss
Oat diet
All about energy drinks
All about amino acids
All about protein

Protein bars are the most common sports supplement. This popular product allows you not only to enjoy sweets, but also to have a snack after active activities in the gym.

Smoked meats

Sausages and frankfurters... The most dangerous additives are used in their production. Today, the production of sausages is even more hidden from us, not only because of the use of hormones and antibiotics in feed for pigs and poultry, but, above all, because of a number of chemical additives to improve and enhance the taste and aroma of meat and to extend their life. suitability. In total, approximately 20 compounds labeled E can be found on the packaging.

Chips

The fantastic taste and smell of this product attracts not only children, but also adults. It's no surprise that these end up being empty calories. harmful additives- easily digestible sugars, a significant amount of salt and trans fats. Unhealthy fats are a component of most pre-prepared meals and lead to the risk of heart disease. We can say that this is enough to reduce the consumption of trans fats in your diet. Trans fats are responsible for causing inflammation in the body. In addition, they are involved in the blockage of arteries, helping to accelerate the inevitable aging process of the body.

Carbonated drinks

Carbonated drinks are not at all suitable for quenching thirst for one simple reason: they contain a lot of sugar. To make matters worse, the "white crystals" extracted from beets are now increasingly being replaced by synthetic sweeteners such as aspartame, which has a bad reputation. According to research, these types of sweeteners may contribute to the development of cancer. Carbonated drinks negatively affect the condition of the skin and teeth. Soda destroys tooth enamel and promotes the development of caries. Excessive consumption of bubble drinks not only leads to dehydration, but also leads to the inevitable aging process of the skin. The best alternative to quench thirst are mineral water, tea, natural fruit drinks and kvass.

Cookie

Cookies, waffles, gingerbread, chocolate - all these sweets cause a rush uncontrollable appetite, overeating and, as a result, excess weight. Store-bought baked goods are simply stuffed with chemical additives, so if you want to stay healthy, it’s better to learn how to cook.

Pizza and quiches

“Semi-finished products” can be quickly reheated in the oven or microwave. Pizza and casseroles in any form are not healthy. Products instant cooking they are simply teeming with toxic chemicals.

Take care of your health! Choose environmentally friendly products.