FOOD ADDITIVES: SILENT KILLER
Dr. Indermani*, Dr. Amita Jhunjhunwala, Dr. R. C. Tiwari, Dr. Manisha Dikshit, Dr. Anoop Kumar Singh, Dr. Ved Bhusan Sharma
Our body is the product of food (ahara) and it is known as a sustainer of life. Ayurveda always put stress on positive health. Ahara (diet), Nidra (Sleep), brahmacarya (abstinence of sense organ) are known as the three Upasthambhas (pillar) and important for the smooth functioning of life. The food has limited shelf life, for the maintainance of the shelf life, and to maintain the quality of food preservatives are required. These preservatives may be hazardous to our health in a long term use. The hazards of preservatives, flavours, Colours, and processing agents which are used in food are discussed here because though as we know these are essential for food storage but continous use of such kind of food materials act as SLOW POISON. It will increase the risk of different disease like obesity, cancer, poly cystic ovarian disease (P.C.O.D), cardio vascular disease etc. The substances on long term use which produces toxic effects are considered under dushivisha. Acharya chakrapani defines dushivisha as “kalantara prakopi” means it manifests the symptoms afterwards. Dushivisha has got its own significance in the present day because of increased food adulteration, changes in food processing, and increased use of chemicals which produce toxic effects on long run.
Keywords: Ahara, Dushivisha, Food additives, Preservatives, Side effect, Toxins, Visha.
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