Are FOOD PRESERVATIVES BAD For You? (Real Doctor Reviews The TRUTH)

Preservatives in food. Good or bad?Coming right up

Hey I'm Dr. Ekberg with Wellness For Life and if you'd like to truly master

health by understanding how the body really works make sure that you

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preservatives are a hot topic and we're going to talk about what they actually

do and why it is a good or a bad idea to eat food with preservatives so first of

all what do they do they make food last longer that's the purpose that's why we

add them to food but how do they do that well let's ask why do you eat food in

the first place because you want nutrients you want energy you want to

increase your survival you want building blocks you want to take in the things in

your body that supports life well that's exactly why mold and bacteria and

pathogens are attracted to the same food that you are trying to preserve they're

trying to get some nutrients they're trying to get some food value out of

that food so if we add a preservative that makes the food last longer it's

because the preservative makes the food less attractive to the mold and the

bacteria and the pathogens so once we add the preservative now the pathogens

can't use the food because it's dangerous it's lethal for the mold to

eat that food so now the food lasts longer and if it makes the food useless

or dangerous to the mold and the bacteria and the pathogens how do you

think that affects you because they are biological life forms you are a

biological life-form and even though there are differences we're not that

different the reason that we're attracted to the same food is that we

have a lot in common and if it effects them in a negative way it's going to

affect you in a negative way so from that perspective preservatives destroy

the food value of a food to some degree at least and the other thing that we use

as a preservative is anti oxygen so again let's talk about what oxygen is

oxygen is the stuff that we breathe why do we breathe it because we need that

oxygen to burn the food to utilize the nutrients and the energy in the food we

breathe oxygen that's why we breathe but if we add a bunch of antioxidants that

means that that interferes that counteracts the effect the the mechanism

of utilizing oxygen so the more antioxidants there in the food or the

more antioxidants that we take in the less we are able to utilize oxygen it

interferes with our ability to use oxygen so we have less food value we

have less ability to turn that food into energy and the same holds true obviously

for the pathogen so the more nutritious of food is the less shelf life it has so

if you think about an organic tomato or organic spinach or a fresh fish or a

piece of meat the higher the nutrient value the shorter the shelf-life and

that's why we have things like freezing and conserving now in the old days they

they conserve they preserve things by using bacteria that created a natural

atmosphere and those are okay like using sauerkraut or pickling those are natural

methods of preserving things that don't create any of these another way is using

a lot of salt to preserve something that they used in the past

you can also dry things that they used in the past

but overall the more nutritious something is the less shelf life it has

and so there are two things that we do to extend shelf life and the first is we

process or refine the food which means we remove the nutritious portion of the

food so in the case of grains for example the germ has all the nutrition

the starch has virtually no nutrition so by removing the germ we extend the shelf

life of the flour but in the process obviously we just took away everything

that was useful about that food and like we said the the second way is to use

preservatives to poison the food so that it is less attractive or dangerous to

the pathogens that want to compete with us for the food we want to stay away

from preservatives as much as we can there are times when a small amount

might be beneficial when we have no other alternative but for the most part

as far as you can you want to stick with fresh food and frozen food and read that

list of ingredients and stay away from preservatives if you enjoy the sort of

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because this is life-saving information people not knowing this is why we have a

healthcare crisis this is why we have an exponential growth of degeneration and

lifestyle diseases thank you so much for listening