Preservatives in food. Good or bad?Coming right up
Hey I'm Dr. Ekberg with Wellness For Life and if you'd like to truly master
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preservatives are a hot topic and we're going to talk about what they actually
do and why it is a good or a bad idea to eat food with preservatives so first of
all what do they do they make food last longer that's the purpose that's why we
add them to food but how do they do that well let's ask why do you eat food in
the first place because you want nutrients you want energy you want to
increase your survival you want building blocks you want to take in the things in
your body that supports life well that's exactly why mold and bacteria and
pathogens are attracted to the same food that you are trying to preserve they're
trying to get some nutrients they're trying to get some food value out of
that food so if we add a preservative that makes the food last longer it's
because the preservative makes the food less attractive to the mold and the
bacteria and the pathogens so once we add the preservative now the pathogens
can't use the food because it's dangerous it's lethal for the mold to
eat that food so now the food lasts longer and if it makes the food useless
or dangerous to the mold and the bacteria and the pathogens how do you
think that affects you because they are biological life forms you are a
biological life-form and even though there are differences we're not that
different the reason that we're attracted to the same food is that we
have a lot in common and if it effects them in a negative way it's going to
affect you in a negative way so from that perspective preservatives destroy
the food value of a food to some degree at least and the other thing that we use
as a preservative is anti oxygen so again let's talk about what oxygen is
oxygen is the stuff that we breathe why do we breathe it because we need that
oxygen to burn the food to utilize the nutrients and the energy in the food we
breathe oxygen that's why we breathe but if we add a bunch of antioxidants that
means that that interferes that counteracts the effect the the mechanism
of utilizing oxygen so the more antioxidants there in the food or the
more antioxidants that we take in the less we are able to utilize oxygen it
interferes with our ability to use oxygen so we have less food value we
have less ability to turn that food into energy and the same holds true obviously
for the pathogen so the more nutritious of food is the less shelf life it has so
if you think about an organic tomato or organic spinach or a fresh fish or a
piece of meat the higher the nutrient value the shorter the shelf-life and
that's why we have things like freezing and conserving now in the old days they
they conserve they preserve things by using bacteria that created a natural
atmosphere and those are okay like using sauerkraut or pickling those are natural
methods of preserving things that don't create any of these another way is using
a lot of salt to preserve something that they used in the past
you can also dry things that they used in the past
but overall the more nutritious something is the less shelf life it has
and so there are two things that we do to extend shelf life and the first is we
process or refine the food which means we remove the nutritious portion of the
food so in the case of grains for example the germ has all the nutrition
the starch has virtually no nutrition so by removing the germ we extend the shelf
life of the flour but in the process obviously we just took away everything
that was useful about that food and like we said the the second way is to use
preservatives to poison the food so that it is less attractive or dangerous to
the pathogens that want to compete with us for the food we want to stay away
from preservatives as much as we can there are times when a small amount
might be beneficial when we have no other alternative but for the most part
as far as you can you want to stick with fresh food and frozen food and read that
list of ingredients and stay away from preservatives if you enjoy the sort of
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lifestyle diseases thank you so much for listening