When I ask people this, most will say “to make it last longer”. This answer emphasizes the financial aspects of the food industry. To really understand the potential health consequences of preservatives, let us look at this from a different perspective.
Imagine for a moment that you have a new career; Suddenly you are a food scientist working for a large manufacturer. You are wearing your white lab coat and digging into your next project.
Your job is to figure out a new processed food formula. When it comes to preservatives, you really want to get it right, so you ask yourself “what am I trying to accomplish with the preservative system”. You reason in your head “The CEO wants a long shelf life and higher profit margins… how can I lengthen the shelf life to help make that happen?
Using your career training and logic, you consider the various life forms that want to take over your product – bacteria, yeast, mold, and fungus. Somehow you have to kill off microorganisms that already exist in it and make it an unsuitable place for them to live.
Based on your needs, you study the preservatives that the industry offers. You consider how attractive the food is to the various life forms and look at the log reduction test results of the various preservatives; that is, you consider their killing potential. Once you figure out how much preservative you need, you choose the combination that provides the best texture and flavor outcome with the least health risk to the consumer… after all, repeat sales translates to job security.
Now that I painted the above scenario, let me ask you again: “Why Are Preservatives In Our Food?”
Wait For It…
Take a moment and truly consider and meditate on this answer: They are there to kill.
That is what preservatives are intended to do. That is why they put them in the food; to kill microorganisms. The food “lasting longer” is the side effect of the kill. When the food is not suitable for microorganisms, it stays the same longer… or has a longer shelf life.
Some preservatives are considered “bacterio-static” which means the micro numbers stay about the same… because they can’t thrive in the preservative environment. Others have a high log reduction and more killing potential.
Preservatives kill. They are added to food to make it unhealthy and even deadly to microorganisms.
Do preservatives continue to kill?
What do you suppose happens to the preservatives once the food that they are in is consumed? The easiest way to understand this is to consider the extremes. That is, what if the food contained 100 times the preservative? Do you think it might harm your gut flora… the delicate microbiome of your digestive system that is necessary for proper digestion, absorption, optimal health and a strong immune system? If you answered yes, then lesser amounts will probably do the same thing… only to a lesser extent.
Are Preservatives the Cause of IBD?
It is well understood that damaging the gut flora is a contributor to inflammatory bowel diseases. Preservatives are just a small piece of the puzzle. To see a more complete list of causes, visit https://aloe1.com/gut-flora-killers/.
Stockton Aloe 1 Aloe Vera Gel Health Drink is not pasteurized and does not contain preservatives. That is why our product label contains the following required statement:
WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.