Standards for Food Additives

I had posted food additives as an area of public health concern last year in fssai circle but they havent given information. I want to seek information on whether these food additives have standards in India. I have children who love western desserts and so I am following this matter and out of the 4-5 bakeries I spoke to seems many are procuring additives from wherever including Alibaba from China.

Many of these food additives are dangerous and in the various foods including bread, icecream, candies, biscuits, mints.

1) High Fructose Corn Syrup (HFCS):This increases your low density lipoprotein (LDL) cholesterol levels (or bad cholesterol levels) and contributes to the development of diabetes.

2) Artificial Sweeteners: Aspartame is the believed to be by far the most dangerous food additive in the market today. Symptoms attributed to these sweeteners include severe headaches, nausea, vertigo, slurred speech, memory loss, blindness, ringing in the ears, loss or change of taste. The major selling point of sweeteners is as a diet aid - yet ironically research suggests that these sugar substitutes make little difference in the battle of the bulge. Avoid artificial sweeteners and switch to alternative forms of sugar like honey, jaggery, etc.

3) Monosodium Glutamate (MSG): Used as a flavor enhancer, MSG has excitotoxin, a substance that can over excite and damage cells.

4) Transfats: Numerous studies show that transfats increase LDL cholesterol levels and increase the risk of heart attacks, heart disease and strokes.

5) Common Food Dyes: Artificial colourings may contribute to behavioural problems in children and have been implicated in significant reduction in IQ.

6) Sodium Sulphite: This is a preservative used in processed foods people who are sulphite sensitive can experience headaches, breathing problems and rashes.

7) Butylated Hydroxyanisole (BAH) and Butylated Hydroxytoluene (BHT): BHA & BHT are preservatives that affect the neurological system, alter behaviour and have the potential to cause cancer.

8) Sulphur Dioxide: Sulphur additives are toxic and in the USA they have been prohibited in raw fruit & vegetables. Adverse reactions include bronchial problems, low blood pressure and anaphylactic shock. The processing of white sugar also leaves sulphur residue behind. Choose sulphur-free white sugar if you prefer the refined variety.

9) Potassium Bromate: An additive that is used to increase volume in some bread. It is known to cause cancer in animals and even small amount can create problems in humans. more  

Call it additives, preservatives or adulterants, but these are toxic materials slowly poisoning your neuro, skeletal and immune systems. Let me ask what is toned milk and added fat? Aren't these foreign substances added to milk. Which brand sell untouched pasteurised milk in the country. None that I know. So what to feed the infant's in the land? Take salt. Formerly we used to get good sea salt that can be tolerated even if a little in excess. But on the name goitre and iodisation they see chemical salt that hit the taste buds. It also brought blood pressure into mainstream. The methanyl yellow in cheap laddoos that give permanent impotency is another in the long list of slow poisons and pathogens. So we need a food ministry to enforce European and/or US standards in food. The set up has to do ongoing research on food and water ingredients that affect health over sustained use over a number of years. I hope the new govt will set up the structure and punitive laws to remove the poison from Indian food, else we give a generation of ICU dwellers. more  
OF LATE THERE HAVE BEEN MANY POSTS FOR STANDARDS AND THEIR COMPLIANCE.HOWEVER,ONE THING WHICH IS NOT BEING CONSIDERED IS BUSINESS ETHICS.FOR UNETHICAL BUSINESS STANDARDS DO NOT MATTER AT ALL.AS SUCH THERE ARE NUMEROUS STANDARDS AND MANY BUSINESSES ARE ADHERING TO THE SAME BUT SOME GET RICH QUICKLY BUSINESSES ARE IGNORING.STANDARD FOR PACKAGED WATER IS A GLARING EXAMPLE.EVERY TOM,DICK AND HARRY IS USING ISI MARK AND IF YOU COMPARE THE WATER QUALITY THERE IS HUGE DIFFERENCES.SO ONLY HAVING STANDARD WILL NOT SUFFICE.NEED OF THE HOUR IS TO HAVE BUSINESS WITH FAIR PRACTICE. more  
Seems from a professional, request others with knowledge on the subject to join. more  
Very useful information. I think to enhance quality and preservation life of food these chemicals are added, but the quantity is most important. Who checks quality standards and which are the authentic labs where these food items are certified. It should be clearly mentioned on packing. more  
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