By VINU FOOD PRODUCTS A Presentation by VINU FOOD PRODUCTS

Let us first get an overall idea of frequently used Additives / Preservatives, where they are used & their effect on health if consumed beyond certain limits 3. Approach to food safety A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety I.Aspartame, (E951) more popularly known as Nutrasweet and Equal: Category: Sugar free sweetener Used in: Diet foods, Sugar Frees. Sugar free sodas/colas, desserts, Sugar free gum, drink mixes, cereals, Ice tea, Effects: Erodes intelligence, affect short- term memory, Parkinson's, Alzheimer's, brain tumor, diseases like lymphoma, diabetes, chronic fatigue, emotional disorders etc A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety II. High Fructose Corn Syrup, (HFCS) Category: Highly Refined Artificial Sweetener Used in: Most processed foods, breads, candy, flavored yogurts, salad dressings, canned vegetables, cereals Effects: Increases your LDL (bad) Cholesterollevels, Contributes to diabetes and tissue damage A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety III.Monosodium Glutamate (MSG / E621) Category: Flavour Enhancer Used in: Soups, salad dressings, chips, frozen entrees, and many restaurant foods, Chinese foods, many snacks, chips, cookies, seasonings, Effects: Depression, disorientation, eye damage, fatigue, headaches, and obesity, affectsthe neurological pathways of the brain A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety IV.Transfat Category: Fat Used in: Deep-fried fast foods, certain processed foods made with margarine or partially hydrogenated vegetable oils, chips and crackers Effects: Increases LDL (bad) cholesterol levels & decreasing HDL (good) cholesterol, increases the risk of heart diseases and strokes, contributes to diabetes A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety V. Blue #1 and Blue #2 (E133), Red dye # 3 (also Red #40) (E124), Yellow #6 (E110) and Yellow Tartrazine (E102) – Banned in some countries Category: Food Colours Used in: Blue: candy, cereal, soft drinks, sports drinks Red: fruit cocktail, cherry pie mix, ice cream, candy, bakery products and more! Yellow: cheese, macaroni and cheese, candy and carbonated beverages, lemonade Effects: Blue: May cause chromosomal damage Red:thyroid cancer and chromosomal damage Yellow: may cause chromosomal damage, kidney and adrenal gland tumors A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety VI.Sodium Sulfite (E221) Category: Preservative Used in: Wine and dried fruit Effects: 1% of people are sensitive to sulfites in food. Sulfite sensitive people may experience headaches, breathing problems, and rashes A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety VII. Sodium Nitrate (E251) / Sodium Nitrite Category: Preservative, coloring and flavoring Used in: Processed meat Effects: Highly carcinogenic, affects internal organs - liver and pancreas in particular A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety VIII. BHA and BHT (E320) Category: Preservatives. Maintains colour, flavour Used in: Cereals, chewing gum, potato chips, and vegetable oils Effects: Neurological system of the brain, alters behavior and has potential to cause cancer A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety IX. Sulfur Dioxide (E220) Category: Toxic Additive Used in: beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, and potato products Effects: Bronchial problems particularly in those prone to asthma, low blood pressure, flushing tingling sensations or anaphylactic shock A Presentation by VINU FOOD PRODUCTS

6. Approach to food safety X. Potassium Bromate Category: Additive to increase the volume Used in: Breads and Rolls Effects: Causes Cancer A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety While there are Govt. Regulations on Food Safety in India, awareness & adherence is not adequate. Therefore, Considering the quantum of ADDITIVES, PRESERVATIVES & CONTAMINATIONS in our food, One has to be cautious in the approach to food safety A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety I. KNOW ABOUT THE MANUFACTURER Understand manufacturers quality standards Certification on food safety standards Other Quality Certifications Their reputation A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety II. KNOW THE INGREDIENTS In all the food items, READ the Ingredients including all additives etc. & Nutrition Data Avoid food with confusing / generic statements in Ingredients A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety III. LOOK FOR ADDITIVES ETC. Understand completely the Additives, Preservatives etc. in the food Understand possible contaminations in the food A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety IV. LOOK FOR FAT CONTENTS: Saturated Fat (not good) Un-saturated (Fat – good) Trans Fat – (very bad) & CHOOSE considering your cholesterol level A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety V. LIMIT CONSUMPTION OF FOOD WITH: Class II Preservatives Chemical Color Additives Chemical flavourng Agents Chemical Taste Enhancers Transfat A Presentation by VINU FOOD PRODUCTS

3. Approach to food safety VI. AVOID CONTENTS THAT ARE to be avoided due to your diet restrictions on medical grounds as advised by your doctor A Presentation by VINU FOOD PRODUCTS

SUMMARY: I. KNOW ABOUT THE MANUFACTURER II. KNOW THE INGREDIENTS III. LOOK FOR ADDITIVES ETC IV. LOOK FOR FAT CONTENTS V. LIMIT CONSUMPTION OF FOOD WITH ADDITIVES ETC. VI. AVOID CONTENTS THAT ARE RESTRICTED ON HEALTH GROUNDS 3. Approach to food safety A Presentation by VINU FOOD PRODUCTS

A Presentation by VINU FOOD PRODUCTS To live longer with good health, one needs the following 3 Essentials

A Presentation by VINU FOOD PRODUCTS