WHY PRESERVATIVES ARE ADDED IN HERBAL NUTRITION HEALTH FOODS ?

What are food preservatives?

Preservatives are natural or man-made chemicals that are added to Ayurvedic  foods for stop them to spoilin

In Ayurveda  there are two classes of food preservative

i .Class me preservatives or the natural preservatives such as salt, sugar, vinegar, syrup, spices, honey and edible oil in Ayurveda.

ii. Class II preservatives or the chemical preservatives such as benzoates, sorbets, nitrites and nitrates of sodium or potassium, sulfates, glutamates, glycosides.

Benzoic acid and benzoate are used in Ayurveda Herbal style pickled vegetables, low sugar jams and jellies, candied fruits, semi preserved fish products, sauces.

Nitrite and nitrate compounds are used in Sausage, bacon, ham, cheese for nutrition.

 How do preservatives work?

Food preservatives are chemicals not herbal so that kill or stop bacteria from growing. Preservatives are added to create an environment that is unsuitable for bacteria. For example, if a certain bacteria can’t survive in high acidity, an acid high in pH levels will be added to kill or stop that bacterium from growing 

To prevent spoilage of foods by moulds, yeast and bacteria, preservatives have an acidic nature that makes the organisms unable to grow in the food.

Why are preservatives added in health food?

Wheatgrass, herbs, herbal products are more prone to microbial attack because of its raw state.

Preservatives are added to food to prevent the growth of bacteria, which spoils the food. Thus destroying or delaying the growth of bacteria, yeast and molds and provide a Nutritional calorie to our body 

To stop the breakdown of fats and oils in the food that happens in the presence of oxygen.