Pages: 3 (657 words) /
Published: Oct 31st, 2010
Which chemicals are added to foods and how the foods are adulterated: To make cheaper coffee, Mogdad seeds and Roasted chicory roots have been used as adulterants. But those are highly toxic and play an important role in increasing the blood pressure.
Oleomargarine or lard is the fatty acid added to butter, which is cheap and can be easily made industrially.
Rapeseed that has been linked with adverse effects in asthma, allergies and hay fever, is commonly added to sunflower oil and soyabean oil.
Rye can cause both physical and mental harm, including convulsions, miscarriage, necrosis of digits, and hallucinations. But rye flour has been added to barley, bread, wheat flour, and even alum to disguise the use of low-quality flour.
All artificial colours are highly toxic such as copper, zinc or indigo-based green dyes, are added to soft and hard drinks, and in colouring sweets etc.
Sudan-1 yellow and Sudan Red colour is added to chilli powder. Those colours are responsible for making tumours in the liver and bladder and finally cancer.
Amylum is the polysaccharide carbohydrate, which forms the crystalline form in the liver and creates digestion problem. It is added