How Much More Useful Natural Products

According to the research, every year more and more people of European countries pay attention to proper nutrition, giving preference to natural products, without the content of chemical additives.

Scientists have long ago proven that the nutritional status of a person largely depends on both his physical and psychological state.

Despite the fact that organic products are more expensive than conventional products, their sales volumes are constantly growing.

Nowadays, food manufacturers use stabilizers, preservatives, emulsifiers and other substances to improve the palatability and extend the shelf life, which, getting into our body, cause irreparable harm and provoke the development of diseases, including oncological diseases.

Dutch scientists, having conducted the research, identified several additives, which are most often used in the preparation of semi-finished products and sausages.

Most Common Nutritional Supplements

One of them is sodium glutamate, which can cause not only allergies, but also disruption of the heart, central nervous system, and also leads to a decrease in the level of hemoglobin.

With regular use of products containing this substance, the work of the stomach and intestines worsens. Orthophosphoric acid is most often present in sugary carbonated beverages, from the use of which it is recommended to completely abandon, because they cause health more harm than good.

And this does not happen, only because of chemical additives, but also a large content of sugar or its substitutes.

Using such drinks, the acidity in the stomach rises, which leads to a decrease in the level of calcium in bones and teeth, not to mention the fact that the inflammatory process is provoked.

Drinking such drinks on an empty stomach, it is almost impossible to avoid diseases such as gastritis or ulcers, as well as violations of kidney and liver.

To prolong the shelf life, sodium nitrite is most often added, which, when ingested, increases the risk of developing cancer. Most often it is added in the manufacture of fish and canned meat, sausages and smoked products, which seem to be distinguished by a bright red color.