Harm of food additives: At present, there are two kinds of commonly used food pigments: natural pigments and synthetic pigments. Natural pigments are derived from natural materials, mainly extracted from plant tissues, and also include some pigments from animals and microorganisms. Synthetic pigment refers to the organic pigment prepared by artificial chemical synthesis, which is mainly made of aniline dye separated from coal tar. For a long time, in the declaration process of food additives [2], people did not realize the harm of synthetic pigments, and compared with natural pigments, synthetic pigments have the advantages of bright color, strong coloring, stable properties and low price. Synthetic pigments are widely used in food processing industry in many countries. With the development of society and the improvement of people's living standards, more and more people question whether the use of synthetic pigments in food will do harm to human health. At the same time, a large number of research reports point out that almost all synthetic pigments can not provide nutrition to human body, and some synthetic pigments may even endanger human health. When eating exquisite snacks, fast food boxes and delicious hot dogs, take a look at the nutrient composition list on beautifully printed packaged foods, and you will find that there are additives in each food. It is understood that there are four most common ingredients in processed foods, namely, trans fat, refined grain products, salt and high-fructose syrup, which are harmful to human health. Some of them are harmful if excessive, such as citric acid, stevioside, aspartame, sodium cyclamate, Finnish white pigment, vanillin, ethyl maltol, potassium sorbate and so on. As long as it is added excessively, it is basically harmless. For example, the edible pigment-carmine water-soluble synthetic pigment, bright yellow-red and monochrome varieties. It can be safely used for coloring food, beverage, medicine, cosmetics, feed, tobacco, toys, food packaging materials and so on. Molecular formula: C20h11N2O10s3Na3 Chemical name: 1-(4- sulfonic acid-1- naphthylazo) -2- hydroxy-6,8-naphthalenedisulfonate trisodium salt to transform fat, which mainly exists in baking muffins. The latest research shows that trans fats are twice as harmful to the heart as saturated fats, and it is estimated that 30,000 to 654.38 million people will die prematurely from heart disease every year. It is reported that from 2006, trans fats will be required to be included in the nutrition list of outer packaging. If you choose refined cereal products such as white bread, white rice or white pasta and give up whole grains, the risk of heart disease can increase by more than 30%. Foods called "made of wheat flour or whole grains" or white bread sprinkled with oatmeal or coated with brown syrup are as dangerous as the original refined grain system, which may increase high cholesterol, high blood pressure, heart disease, insulin resistance, diabetes or abdominal obesity. Sodium salt is an essential ingredient to maintain life, but what happens when you eat more salt than your body needs? The body will retain more body fluids to dilute the excess sodium in the blood stream. Therefore, the blood volume is increased, making the heart beat more laborious; At the same time, it will narrow veins and arteries and raise blood pressure. High fructose syrup is widely used in frozen foods, as well as whole wheat bread, hamburgers and muffins. It can also be added to beer, soft drinks and even ketchup. Some researchers suggest that this liquid sweetener may interfere with human metabolism and increase the risk of heart disease and diabetes. Sorbic acid (potassium sorbate) has similar properties and uses: Brief Introduction Sorbic acid is an efficient and safe preservative recommended by FAO and WHO, which is widely used in food, beverage, tobacco, pesticides, cosmetics and other industries. As an unsaturated acid, it can also be used in resin, perfume and rubber industries. Preservative sorbic acid (potassium) can effectively inhibit the activities of mold, yeast and aerobic bacteria, and also prevent the growth and reproduction of harmful microorganisms such as Botox, Staphylococcus and Salmonella, but it is almost ineffective for beneficial microorganisms such as anaerobic Bacillus and Lactobacillus acidophilus, and its inhibitory effect is stronger than sterilization, thus effectively prolonging the storage time of food and maintaining the original flavor of food. Its anti-corrosion effect is 5- 10 times that of the similar product sodium benzoate. Safety Because sorbic acid (potassium) is an unsaturated fatty acid (salt), it can be absorbed by human metabolic system and quickly decomposed into carbon dioxide and water, and there is no residue in the body. Its toxicity is only 1/2 of salt and 1/40 of sodium benzoate. Sodium cyclamate "sodium cyclamate" is also called sodium cyclamate, which is usually the sodium salt or calcium salt of cyclohexylsulfamic acid. The sweetness of "sodium cyclamate" is pure, and it is generally considered that the sweetness is 30 times that of sucrose. In the United States, it once became an artificial sweetener, with a large dosage, and was recognized as a safe substance. This situation continued until 1969. This year, the Research Council of the National Academy of Sciences of the United States received experimental evidence that sodium cyclamate is a carcinogen, and the US Food and Drug Administration (FDA) immediately issued strict restrictions on the use of sodium cyclamate, and issued a comprehensive ban on it in August 1970. 1September, 982, Abbott Laboratories and Energy Control Committee proved the edible safety of sodium cyclamate with the latest research facts on the basis of a large number of experimental facts. Many international organizations have also published a lot of comments, clearly pointing out that sodium cyclamate is a safe substance, but the FDA has not finally solved this problem. Nevertheless, many countries (including China) still recognize the status of sodium cyclamate as a sweetener and allow its use. According to the Hygienic Standard for the Use of Food Additives (GB 2760- 1996), sodium cyclamate can be used as a sweetener. Its application scope is as follows: 1. Pickled vegetables, sauces, mixed wine, cakes, biscuits, bread, ice cream, popsicles, drinks, etc. The maximum dose is 0.65g/kg; /.2. Maximum consumption of candied fruit1.0g/kg; Third, dried tangerine peel, preserved plum, preserved plum, dried bayberry, etc. The maximum dose was 8.0g/kg. To correctly guard against the harm of food additives, we should have the following points: First, when shopping in the supermarket, we must form the habit of looking behind. Try to buy foods with few additives. Second, choose foods with low processing degree. When buying food, try to choose foods with low processing level. The higher the degree of processing, the more additives. Please don't forget that the stronger the light, the deeper the shadow. Third, "know" before eating. I hope everyone will know what kind of additives are contained in food before eating. Fourth, don't go straight for bargains-they are cheap for a reason. Behind the price war, food processors are playing tricks in the dark. 5. Have the spirit of "simple doubt". "Why is the color of this caviar so beautiful?" "Why is this hamburger so cheap?" With the spirit of "simple doubt", the truth will naturally appear when selecting processed foods. [