Additivi alimentari, conservanti pericolosi

L’utilizzo di additivi, cui si fa massicciamente ricorso nell’industria alimentare, è piuttosto controverso;  se da un lato alcuni di essi, come i conservanti, sono utili perchè proteggono i cibi dall’inevitabile deterioramento provocato da germi e batteri, dall’altro ve ne sono diversi, come coloranti e agenti di rivestimento, che non hanno alcuna utilità se non quella di rendere maggiormente invitante nell’aspetto cibi spesso di cattiva qualità, invogliando al loro consumo.

Alcuni additivi poi, che si tratti di coloranti o conservanti, sono francamente nocivi per la salute e il consumo di cibi che li contengono andrebbe accuratamente evitatato; per questo motivo è fondamentale imparare a leggere le etichette prima di procedere all’acquisto di un qualsiasi prodotto alimentare che sia stato sottoposto a processi di trasformazione industriale.

E’ doveroso poi precisare che sono gli alimenti più pregiati sotto il profilo nutrizionale a vantare un minore, o nullo, contenuto di additivi, mentre lo stesso non può dirsi di prodotti quali snack, merendine, caramelle, dolciumi, bevande gassate e zuccherate. Non a caso tra i prodotti ai quali è fatto divieto dalla legge aggiungere additivi di qualunque genere troviamo: latte fresco pastorizzato, olio extra-vergine di oliva, yogurt al naturale, miele, paste alimentari secche.

Quanto agli additivi dannosi, tra i conservanti troviamo l’acido benzoico e suoi sali (E210, E211, E212, E213) aggiunti soprattutto a confetture, marmellate, gelatine,  gomme da masticare e bibite analcoliche, i derivati dell’anidride solforosa (E220, E221, E222, E223, E224, E226, E227, E228) aggiunti a vino, birra, succhi di frutta e in alcuni condimenti come la senape; questi ultimi hanno effetto irritante e consumano le riserve vitaminiche di tiamina.

Altrettanto dannosi i derivati fenolici e il tiabendazolo (E230, E231, E232 , E233), usati per il trattamento superficiale della frutta (permessi nei paesi dell’Unione Europea, come indica la lettera E, sono vietati in altre nazioni extra-europee come l’Australia) e la netamicina (E235), un antibiotico utilizzato per il trattamento della superficie dei formaggi, in grado di provocare problemi intestinali.

Tra i conservanti non nocivi troviamo invece i sorbati (E 200, E202, E203), l’acido acetico e i sali di potassio (E260, E261, E262, E263), l’acido lattico e i sali di sodio (E270, E325, E326, E327), l’acido propionico e i suoi sali (E280, E281, E282, E283), l’anidride carbonica (E 290).

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