Food preservatives used for preservation include benzoic acid and its salts, potassium sorbate, sodium deoxyacetate, propyl paraben, calcium propionate, sodium diacetate, sodium lactate, streptococcus lactis, natamycin, hydrogen peroxide, etc. These food preservatives are additives, which can prevent spoilage caused by microorganisms and prolong the shelf life of food. These additives can kill important intestinal bacteria in human body because of their strong bactericidal effect, which is not conducive to the reproduction of intestinal bacteria.
Doctors are very cautious about prescribing more than four drugs.
Why? Because mixing drugs will produce some unexpected toxins. The same is true for additives, and there is such a risk. In fact, most modern industrial foods are mixed with several additives, and some even have more than a dozen.
Everyone has the right to eat non-toxic and harmless food. If everyone joins the ranks of foods that hate adding food additives, food production enterprises will reduce or even stop using additives. Only when our consumers refuse to buy and eat can additives disappear from our lives.