Not all preservatives are bad though; we need to learn how to differentiate the good ones from the unhealthy ones.

Many people are shying away from foods with less-than-natural ingredients because of a substance or a chemical that is added to many products such as beverages, sweets, baked-goods, breads and many more these days. These can be also commonly found in vegetables, fruits and tinned foods. We are talking about Preservatives and how an excessive consumption of these could lead to long term health issues. Preservatives are typically used to, you guessed it right, ‘preserve’ food items. This helps increase the shelf-life of products and makes sure that there is no loss of taste or flavour in the product over a period of time. With globalization and increased transport efficiencies, a food item produced in a South-American country is now easily available in a South-east Asian city thousands of miles away. The transport could take a few days or a few weeks, but adding preservatives will ensure that it is received by a customer exactly how its maker intended it to be at the time of manufacturing it. Not all preservatives are bad though; we need to learn how to differentiate the good ones from the unhealthy ones. There are basically two types of preservatives –

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