Week 5 – The Preservative Paradox
It’s Week 5 of my 52 week journey! This week, I am diving into a topic that’s been hiding in plain sight – preservatives. They’re not just in our food, they’re in our beverages, cosmetics, and even our hair products. Preservatives are added to extend shelf life by preventing the growth of bacteria and microorganisms, but too many synthetic additives can contribute to inflammation and other health issues. I thought it was high time to introduce you to the numbers so you can start educating yourself about these pesky little codes.
Here in Australia, preservatives are identified by specific E numbers that help you understand what you’re really consuming. For example, E200 – E203 refer to sorbates—additives like sorbic acid (E200), sodium sorbate (E201), potassium sorbate (E202), and calcium sorbate (E203) that are commonly found in dairy products, baked goods, and beverages. Then there are benzoates, designated E210 – E213, such as benzoic acid (E210) and sodium benzoate (E211), which frequently appear in soft drinks, jams, and pickles. Sulfites, ranging from E220 – E228, are used in everything from dried fruits and wines to certain processed foods, and finally, nitrates and nitrites (E249 – E252) are typically used in deli meats.
It’s eye opening when you think about how these little numbers on a label can reveal so much about what you’re consuming. Just imagine checking a juice product and discovering it contains synthetic preservatives like Sodium Benzoate (E211) and Potassium Sorbate (E202) Armed with this knowledge, I’m committed to stripping away these additives from my diet wherever possible. Many synthetic preservatives have been linked to chronic, low grade inflammation, which can manifest as fatigue, skin flare ups, joint pain, or digestive discomfort. In contrast, natural preservatives such as vinegar, salt, rosemary extract, and certain vitamins (like Vitamin E) are substances our bodies are generally more accustomed to.
I have always believed that knowledge is power, which is why I’m taking the time this week to truly understand what goes into my food and everyday products. For me, this isn’t just an exercise, it’s about taking control of my health by stripping away the inflammatory triggers in my diet. Preservatives, much like other hidden culprits, are everywhere. That’s why I’m going back to basics and preparing more from scratch. (Being a chef for over 35 years certainly gives me a leg up in this department!) If you’re interested, I might even share some recipes that avoid these additives.
This week is all about peeling back the layers of what I consume and making informed choices that help my body thrive. Whether you’re checking the label on a can, a box, and even my favourite beauty product, I am take a closer look. Those numbers aren’t just there for decoration, they’re clues to how our food and products might be affecting our health.
If you’re curious about natural versus synthetic preservatives or want to learn more about those Australian preservative codes, drop me a comment or send a message. I’d love to share more of my findings and personal insights with you. Decode these ingredients and can help pave the way for a less inflammatory, healthier lifestyle.
Here’s to Week 5 embracing cleaner ingredients, reading labels with new eyes, and giving our bodies the respect they deserve. Stay tuned as I continue this journey toward a life that truly nourishes both body and mind.
