Potassium sorbate - harm or benefit.

The development of the food industry has led to the fact that the products contain many food additives. Not noticing this, a person consumes a huge amount of chemicals: dyes, preservatives, flavor enhancers and flavorings-make food tastier and more attractive, but cause great damage to the body.

One of the most common additives present in most products are preservatives. They are needed to extend the shelf life of products, which is very convenient not only to the manufacturer and seller, but also to buyers, since preservatives suppress the vital activity of bacteria and other microorganisms. They act almost the same as antibiotics, and, unfortunately, can destroy useful bacteria, for example, in dairy products. A large number of preservatives in food can lead to stomach upset, as they inhibit the activity and beneficial intestinal bacteria. Many of them can cause dysbacteriosis, liver disease or decreased immunity. Among them there are safe, for example, lactic or sorbic acid and dangerous - sodium benzoate, sodium nitrite. All of them are widely used in the food industry, for example, in the production of sausages, but their frequent consumption of food can cause liver cirrhosis, lung disease and even cancer.

Intermediate position takes preservative "potassium sorbate". Harm is not proved, and it is allowed to be used in many countries. Its international designation is potassium sorbate e202. Most often it is used in the production of confectionery, beverages, sauces, jams and meat products. This is one of the most common food additives.

What is potassium sorbate? This food additive was obtained in the 50's from a natural substance - sorbic acid. They called it the potassium sorbate. Harm to this additive, of course, the body brings, but not as strong as other preservatives. It dissolves better in water than sorbic acid, and therefore has a large scope of application.

Potassium sorbate only slows down the development of yeast and mold fungi and other microorganisms, so it is used only in the composition of pure products. Very often in the production of wine add this substance, it suppresses the growth of yeast. To store cheese and sausage products, too, potassium sorbate is used. Harm from this, of course there is, especially if you use these foods in large quantities. After all, potassium sorbate inhibits the activity of not only yeast fungi, but also useful microorganisms and even enzymes. This can cause digestion and dysbacteriosis. It is especially not recommended to eat a lot of foods containing potassium sorbate, people prone to allergies. It has long been known that allergies are very related to dysbacteriosis.

Studies conducted over the past 60 years have shown the safety of this preservative for health. It turned out that this potassium salt is fully absorbed by the body and can lead to serious problems only when consumed in large quantities.

But there are still disputes that bring potassium sorbate - harm or benefit? It will not harm a healthy person, but it is better for children, weakened sick and pregnant, to refrain from products containing any food additives.