وصفه و خلطة أعشاب

Additives to some , all additives are bad. In truth, many of them are not only nothazardous to our health; They are essential to the preservation of our health. Broadly speaking, additives can be classified according to function. There are flavorings and flavor enhancers; coloring; nutritional supplements ( usually vitamins and minerals added to flours and cereals to repla ce nutrients lost during milling and refining); antioxidants 9 to prevent rancidity); preservatives ( to retard spoilage); emulsifiers, stabilizers and texturizers ( to keep creamy foods creamy). Thickeners; humectants ( to keep foods moist); anticaking agents ( for free-flowing flours and salts). Leaving agents; bleaches; dough conditioners; and sweeteners. Of the nearly 3,000 ' chemicals' U.S processors intentionally add to food , 98 percent are nothing more than sugar, corn syrup, salt, pepper, citric acid ( found in citrus fruits), baking soda, mustard and vegetable colors. Th...