With the change to a vegan diet, it is important to inform yourself on the new form of diet. As many people choose the easier path by consuming vegan, industrially processed food, especially alternatives for meat and dairy products such as veggy schnitzel, seitan burger, soy sausage, vegan cheese etc. which are available around the clock and are easy to prepare. Vegan products are in trend, but this does not mean that they are always healthy. Industrial processed food contains chemical substances, preservatives and colourings, which, if consumed over a long period of time, can have a negative effect on our health. However, the reason for switching to a vegan diet should be to eat healthy and sustain a balanced diet. Therefore you should focus on building in whole foods such as vegetables, fruits and whole grains and start cooking fresh instead of using ready-made products.
Industrial products - what they contain?
Substitute for meat etc.
Vegan substitute products for meat are based on soya, lupines (legumes) or seitan (wheat protein). But they do not remain in their pure form. Only with the supply of additives, a lot of salt, sugar and fat, the taste gets replicated. Until soya becomes a meatball or seitan becomes a sausage, chemical additives and aromas are needed to give the product its taste, appearance and texture. Vegan cheese alternatives are made either by processing nuts or in the form of cheese slices from a mixture of potato starch, vegetable oils and various additives. Alternatives to milk and yogurt are made from cereals, legumes or nuts. Many of these products can be easily produced by yourself and you do not have to resort to conventional products.
Heavily processed foods contain additional flavour enhancers, additives, thickeners, aromas and preservatives that make an odourless food smell better, enhance the product by giving it a more intense colour or making it last longer. Some additives are completely harmless, while others are better to be avoided, as they are suspected of causing diseases such as ADHD, allergies and even cancer. The European Food Safety Authority carried out a fundamental assessment of whether an additive is harmful. If it is it is the case, then it can be used for food production however only in certain quantity and must be labelled with a warning. If the substance is harmless it gets approved and can be used without any problem.
Dyes
Dyes are available in both natural and synthetic forms. There are very few natural dyes based on plants and animals, but synthetic ones are available in sufficient quantities.
Yellow colorants - E102, E104, E110
The yellow colorants E102, E104 and E110 are used to give colour to salted snacks, puddings or jams.
E102 (also called tartrazine) belongs to the azo dyes (chemically and synthetically produced food dyes) which can cause skin rashes and respiratory distress. The carcinogenic effect of this dye is controversial. Identical complaints can be caused by E110 - yellow-orange.
E104 - quinoline yellow, E124 - cochineal red, E122 - azorubine, E129 - allura red: foods containing these colorants must have the perceptual warning "may impair attention and activity in children". As those colorants can trigger hyperactivity and attention disorders. In addition, E104 can also cause pseudoallergies. These dyes are mainly used for meat and fish substitutes.
The dye E127 - erythrosine is also of concern. In addition to the above-mentioned symptoms, it is said to cause thyroid disorders.
E123 - Amaranth (the dye, not the cereal) is suspected of causing kidney damage. This dye is banned in the US because tests on animals have proven it to be carcinogenic.
Brown dyes - E150, E151, E154, E155
Cakes, sauces and coke owe their colour to these substances.
E150 - caramel is considered unproblematic as long as the recommended daily dose of 300 milligrams per kilogram of body weight is not exceeded. In the US, foods containing this colouring agent are labelled with a warning sign to indicate the potential risk of cancer.
E154 - Brown as well as E155 can in larger amounts damage the internal organs. These colourants are only approved for smoked herring.
Preservatives
Preservatives are used to prevent the growth of bacteria, mould and yeast. Thereby, they extend the shelf life of food. However, they can also become problematic.
E220 - sulphur dioxide is a substance that is frequently used in conventional foods. It is mainly used to preserve dried fruits and ready meals. Common reactions to this substance are nausea, headaches and diarrhoea.
E249 and E250 are nitrites. They are mainly used in the meat industry to preserve and redden meat. These additives lead to vasodilatation and blood pressure reduction, which is dangerous for seniors and small children.
E235 is classified as questionable by the consumer advice centre. It is only used in the production of Provolone cheese which is an Italian cut/hard cheese. The caviar dyes E284 and E285 are also classified as harmful.
Thickeners and gelling agents
Additives such as guar gum and locust bean gum give food a better consistency. Most thickening agents are harmless.
E407 - Carrageenan binds for example pudding, ketchup and sauces. It reduces nutrient absorption and is excreted undigested.
The thickening agent E425 - Konjac should be avoided. As it prevents the absorption of nutrients and increases the intestinal content. This thickening agent is often used in glass noodles.
Flavour enhancers
Flavour enhancers do not refer to conventional spices, but to chemically produced substances that can cause an artificial feeling of hunger.
E620 - E625 - Glutamates damage the body. They cause migraine, stomach pain, sleep disorders and high blood pressure.
Sweeteners
Artificial sweeteners are added to many products.
The sweetener E951 - Aspartame can cause memory loss and headaches.
E999 - Quillajae extract is used to promote foam formation in beverages. In a human body, it reduces the number of blood cells and even limits their function.
Additives in Organic Products
Organic associations aim to keep the use of additives as low as possible and therefore largely avoid them. For organic food, 47 of 316 additives are approved, all 47 of which are harmless.
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