What are the some common fears about food preservatives?

Question

pls give me the details..

Answer 1

Too many details for one question, love - you'll have to look this one up for yourself.

Just a few - salt is an excellent preservative, but has health implications. Summer vegetables - eg. kidney beans - were salted for the winter, as were meat and fish products. Ham and bacon were preserved with salt, saltpetre and - in some cases - sugar or molasses.

Sugar is as well - that's why summer fruits were always preserved as jams.

A lot of produce was pickled or made into chutneys (look up historical reference here, you'll get brownie points)

Sulphur dioxide is used on dried fruit. That has some health hazards -  and an effect all of its own (smelly as well as noisy, lol!)

And these are just what our grannies used before we all had freezers - we know now about their downside as well as their usefulness.

So what about modern chemicals, whose long-term effects - not  what the poor lab animals endure - have yet to be experienced?

Hope that's given you a start!