Avoid toxic products, learn to read food labels that you buy

Avoid toxic products, learn to read food labels that you buyA stroll down grocery store aisles can be very tempting: rows and rows of delicious food all packaged colorful, encouraging you to add to the cart, with catchy names and messages tempting, "natural", "tasty" , "economic", "delicious".
At first glance, if we were to take after attractive packaging, but sometimes intense taste of products, all food should be commercially available and nutritious and good, and of their consumull just to get benefits.
In order to better realize what is hidden behind an attractive label I want to talk a bit about processed foods. What is a processed food? Processed food is whose properties have been altered from their natural state for economic, convenience (high accessibility, speed training, etc.) but also safety. The methods used for processing foods include preserving, freezing, refrigeration, dehydration, aseptic processing, the addition of preservatives, fragrances, dyes, thickeners. There processed products that improve their quality, microbiological maintain a good condition, so that we, the consumers, we can take full advantage of their skills. As an example we can mention here the milk, which is pasteurized once a term of validity is SPF, does not require boiling before consumption which helps preserve vitamins and other nutrients. However, when we read the carton of milk out of milk normalized see that it does not contain anything else and give us easily realize that we face a sure thing. This thing can not be said about those products where the ingredients list spans several lines and those written in lowercase.Nutritionists have put in agreement that the best thing would be to avoid packaged products that contain more than 5 ingredients, following the principle that the more a product has more ingredients, the more likely it is processed.For these reasons we must learn to read the labels of the products we buy to avoid commercial traps and long-term effects of toxins.Choose to describe in the following well-known label Romanian pork pate. Even though the ingredients may vary in scale from a trademark to another, the number is about the same every time.
PORK PATE
INGREDIENTS:1. Pork liver - liver out that pork has a very high cholesterol, since it is a very good source of iron, phosphorus, selenium, vitamin B5 (pantotetic acid), vitamin B12, vitamin C and riboflavin, moderate consumption is even advisable.2. Lard-for saturated animal fat intake is usually higher than it should and this is the second ingredient in proportion pâté, we should delanjeze (100g pork bacon = 900 calories)3. Water - connects the ingredients.4. Rind - the rind of pork are added in the form of emulsion. Rind emulsion contains collagen protein and is very low biological value added meat products in order to create consistency.5. Soy vegetable protein, soy protein isolate is made from defatted soy flour. It began to be used in the food industry since 1959 for its functional properties. Recently, soy protein popularity has grown and many countries allow existence on the market of foods that are rich in soy protein. However why soy protein and pork liver not?6. Salt - the exact amount is not specified, but the product is sufficiently salty.7. Corn starch - no known side effects by using it in normal amounts. He is added as a thickening agent because it has properties, but is a polysaccharide consisting of a chain of glucose molecules, has a high caloric load.8. Sugar - extra flavor, yet extra calories.9. Onions10. Wheat starch11. Polyphosphate - water is used to stabilize the product. Polyphosphates unbalanced calcium phosphorus balance, preventing the fixing calcium in bones. While, in the case of high consumption, osteoporosis can occur.12. Spice13. Yeast extract - or E 621, used in processed food to give more taste and flavor. Also masks bitter or sour taste of the product.14. Glycerol ESTERS OF CITRIC ACID - are some substances that slow digestion. By comparison, their digestion is similar to that of Bacon Pork.15. Dextrose - in other words simple sugar, is another source of energy hidden in the product.16. Guar gum E412 - substance used as a thickening agent for various products like beverages, soups, cheese and some frozen desserts for properties to form highly viscous solutions. The effects of such substances include allergies, hormonal disorders, liver disorders, intestinal and liver diseases, hepatobiliary disorders, digestive disorders, nervous disorders and increased cholesterol levels.17. Xanthan gum E415 thickener, is obtained by fermenting corn sugar with a special bacteria. Melting salts used to obtain this product seriously affect snatatea, disturbing calcium-phosphorus balance iron.18. CITRIC ACID - is a very prevalent in the free state in plants and animals. The most common is the species citrus fruit juice lemons, oranges, grapefruit. In the diet, is used to preserve and flavor food and beverages and is known as E330. We can increase gastric acidity.19. IZOASCORBAT SODIUM-research conducted to date have not identified a clear danger to health from eating this food additive, but adds unnecessary sodium from the body.20. SODIUM-introduction MONOGLUTAMAT monoglutamatului sodium in the food industry as a flavor enhancer revolutionatt food because this compound is found in all canned foods and frozen. Tastes sweet-salty-sour, greatly stimulates the taste buds and makes you eat more than you want. Are an important source of sodium.21. Carmine dye made from powder obtained by crushing an insect called Cochineal female (or its eggs), who lives in Mexico. This dye has been used for centuries in tesetorii and a while is used to prepare sausages to make them look shiny pink. It is highly allergenic and dangerous.22. SODIUM NITRITE-substance with chemical formula NaNO2, is used to fix the color and preservation of meat and fish dishes. Some studies have shown that fosters colon cancer and is highly toxic, especially for children.