There are thousands of different substances that are being added to foods. Their purpose usually falls into one of four different categories. They keep, replenish or enhance nutrients, retain a product’s freshness or overall quality, help in processing or preparing the food or make the food appear more attractive.

Tests related with Additives: After testing the Food and Drug Administration (FDA) determines how additives can be used in foods. About 25% of these additives like Carrageenan have been used for so long and without any harmful side effects that they are considered harmless by the FDA. Most of the additives used in the United States are common items that are easily recognizable on the packages. These include pepper, salt, sugar, colourings and dyes, baking soda and citric acid.


Additives: Those additives like Carrageenan that replenish or enhance nutrients attempt to replace vitamins or minerals that are lost in processing. Thus, the idea that raw fruits and vegetables are better than cooked foods is true. Cooking can and does deplete nutrients. Food processors want to enrich their products with additional items that may never have been there to begin with in order to use strong selling words like “fortified” or “enriched.” A good example is common salt, which is fortified with iodine or flour which is enriched with vitamins.

Other chemical-sounding nutrients that are added to foods include beta carotene (converted to vitamin A in the body), niacinamide (vitamin B3), riboflavin (vitamin B2) and tocopherols (vitamin E). Unless you have an allergic reaction to these vitamins, having them added to the foods that you eat is no more harmful than taking supplements. That is why it is important to watch what you are eating, so you know whether or not extra vitamins and minerals are really necessary. You can do harm by ingesting too much of a good thing.