The development of the food industry has led to the fact that the products contain many nutritional supplements. Without noticing this, a person eats a huge amount of chemicals: dyes, preservatives, flavor enhancers and flavors - make food tastier and more attractive, but cause great harm to the body.
Preservatives are one of the most common additives found in most foods. They are needed to increase the shelf life of products, which is very convenient not only for the manufacturer and seller, but also for customers, since preservatives inhibit the vital activity of bacteria and other microorganisms. They act almost the same way as antibiotics, and, unfortunately, they can destroy beneficial bacteria, for example, in dairy products. A large number of preservatives in food can lead to indigestion, as they inhibit the activity of beneficial intestinal bacteria. Many of them can cause dysbiosis, liver disease, or decreased immunity. Among them are safe, for example, lactic or sorbic acid and dangerous - sodium benzoate, sodium nitrite. All of them are widely used in the food industry, for example, in the production of sausages, but their frequent use in food can cause cirrhosis of the liver, lung disease, and even cancer.
An intermediate position is occupied by the potassium sorbate preservative. Its harm has not been proven, and it is approved for use in many countries. Its international designation is potassium sorbate e202. Most often it is used in the manufacture of confectionery, drinks, sauces, jams and meat products. This is one of the most common nutritional supplements.
What is potassium sorbate? This food supplement was obtained back in the 50s from a natural substance - sorbic acid. They called it potassium sorbate. This supplement, of course, brings harm to the body, but not as strong as other preservatives. It is better soluble in water than sorbic acid, and therefore has a large scope.
Potassium sorbate only slows down the development of yeast and mold fungi and other microorganisms, so it is used only in pure products. Very often in the production of wine this substance is added, it inhibits the growth of yeast. Potassium sorbate is also used to store cheeses and sausages. Of course, there is harm from this, especially if you use these products in large quantities. After all, potassium sorbate suppresses the activity of not only yeast fungi, but also beneficial microorganisms and even enzymes. This can cause digestive upsets and dysbiosis. It is especially not recommended to consume a lot of foods containing potassium sorbate for people prone to allergies. After all, it has long been known that allergies are very associated with dysbiosis.
Studies over the past 60 years have shown the health safety of this preservative. It turned out that this potassium salt is completely absorbed by the body and can lead to serious problems only when consumed in large quantities.
But disputes are still ongoing about what brings potassium sorbate - harm or benefit? It will not harm a healthy person, but it is still better for children, weakened patients and pregnant women to refrain from foods containing any food additives.