Home / The Truth About Food (page 2)

The Truth About Food

TOXIC ELEMENTS (HEAVY METALS)

The main analyzed toxic elements in food are Plumbum (Pb), Arsenic (As), Cadmium (Cd), Hydrargyrum (Hg). These elements are water soluble, suggesting their easy passage in plants and hence in plant and animal foods. They are the so-called global pollutants, and the accumulation in the body creates serious health problems, …

Read More »

NITROFURANS

The nitrofurans (furazolidone, nitrofurazon, nitrofurantoin, furaltadon) are a group of compounds, which are used as antibiotics in veterinary medicine. They are widely used because of their efficiency, ease of use and low cost. In the animal body they metabolite, resulting that some of them and their metabolites accumulate permanently into …

Read More »

POLYCYCLIC AROMATIC HYDROCARBONS (PAHs)

PAHs are the first group of substances with proven carcinogenic activity, since there are modern toxicology studies, i.e. from the early 20th century. At first, they were isolated from coal tar, which is why the first alarming signals come from England. They are multi-core, heavy compounds, as the following PAHs …

Read More »

TRIHALOMETHANES (THM) (IN DRINKING WATER)

THM is a group of substances that are a byproduct of the chlorination of drinking water. In the presence of organic substances in water and by chlorination, obtain THM, as some of the most common are: chloroform, dihlorbrommetan, dibromhlormetan, bromoform. Besides being an indicator of organic pollution of drinking water, …

Read More »

OIL, OIL PRODUCTS

They are monitored in drinking water, because they can easily pass into them by pollution on surface water or groundwater. Source of pollution with oil products can be mainly industrial companies, and their transit. Unlike otherpollutants they are not widely distributed, but they are rather „incidental.“ With oil can obtain …

Read More »

SUBSTANCES MIGRATING FROM FOOD PACKAGING

Substances migrating from food packaging can be divided into two groups: – Dyes The use of natural dyes is extremely economically unjustified, for the purpose are added synthetic dyes. They are multi organic substances with nitro- and azoic-groups. In countries with strong control over the food, they are monitored especially …

Read More »

MICROBIOLOGICAL CONTAMINATION OF FOOD

Food and beverages, and packaging may be contaminated with huge number of microbiological organisms. How dangerous they are showed the E. Coli hysteria in Germany, which drove everybody all over Europe crazy. Source of microbial contamination can be any stage of production, including raw materials, packaging or the personnel of …

Read More »

PHENOLS

Phenols are a group of substances contained in a large number of plants. As a composition they give the characteristic flavor of certain herbs or foods in which are used plant materials. A representative of monophenols is the thymol, which gives the characteristic smell of thyme. The most famous natural …

Read More »

RESIDUAL SOLVENTS

For the production of many foods are used solvents. In some cases they are used for the extraction of products from raw materials – which is the case with the extraction of any type of oils, some of which are for direct consumption, and some subsequently used for other food …

Read More »

COLORS IN FOODS AND DRINKS

As the other food additives the colors are divided primary in two groups – natural and synthetic. Synthetic colors, which are permitted for food use in the EU, can be found on the website of the European Commission. All other are prohibited and it should be monitored for their absence. …

Read More »