Dangerous Ingredients in Fast Food – Fast food is very useful when we don’t have much time to cook, but consuming too much fast food actually makes us unhealthy. The following are harmful ingredients contained in fast food:
1. Potassium bromate
Commonly called bromates, these additives are used in flour to improve its texture and rise. The author of The Little Book of Game-Changers: 50 Healthy Habits For Managing Stress & Anxiety, Jessica Cording, MS., RD., CDN., INHC., warns of the dangers of potassium bromate when used too much.
Because animal studies have found potassium bromate’s potential to cause cancer, it has been banned in Canada, the UK, and the European Union. However, in some countries, potassium bromate can still be found in various bakery products served by fast food restaurants.
2. Propylene glycol
The United States Food and Drug Administration (FDA) classifies propylene glycol as an anti-caking agent. Added to soft drinks, condiments, sauces, to dairy products, propylene glycol can maintain texture.
Although for the FDA, propylene glycol is generally recognized as safe or (GRAS), the use of propylene glycol is not recommended to exceed the limit. If consumed in large quantities and long-term, it can harm individuals with a history of liver and kidney disease.
Also Read :Recommended Japanese Restaurant in Jakarta
3. Tertiary butylhydroquinone
It is very likely that you will find tertiary butylhydroquinone (TBHQ) in fast food such as fried chicken. This compound is useful for preventing spoilage of animal oils and fats. However, some studies have found a risk of health complications from TBHQ.
According to an Iranian study published in the journal Food Bioscience in 1999, TBHQ can affect the performance of probiotics, the good bacteria in the gut that affect immunity. Researchers say the findings could affect health in the long term.
Supporting the research, an animal study published in the journal Federation of American Societies for Experimental Biology (FASEB) in 2019 found that TBHQ can reduce the immune response to colds. Although it has not been tested in humans, a similar reaction is thought to occur.
4. Calcium sulfate
Like propylene glycol, calcium sulfate is used in bread and other baked goods to keep it from clumping and making the dough thicker. While this compound does fix calcium, there are some considerations to be taken before adding calcium sulfate.