Hello,
Saya sebenarnya sdh janji utk tdk memberikan tanggapan dari pertanyaan 2
yg ada, dan hanya memberikan tanggapan kepada member yg memang
membutuhkan jawaban saya, dan dinyatakan dg ikutnya dlm kelompok donasi;
akan tetapi topik ini cukup menarik utk dibahas dg sederhanaaa saja.
Begini:
Kalau boleh berterus terang, bahan2 additif makanan termasuk dlmnya sat
pengawet yg oleh penyata posting disini(sdr/i memet16) disebut dg nama
BTP, tdk menguntungkan konsumen.
Penambahan tersebut lebih banyak memberikan keuntungan bagi produsen, dg
memberikan:
Penambahan rasa,
Membuat agar produk menjadi menarik dg zat pewarna,
Mempertahankan produk agar tahan terhadap mikroorganisme2 yg membuat
busuk, berubah warna, berubah rasa, bahkan menajdi perubahan struktur,
sehingga produk tersebut masih bisa di beli konsumen meski dlm jangka
waktu yg cukup lama.
Sayangnya produk2 yg membuat perubahan tersebut diatas ternyata
memberikan efek yg kurang baik bagi tubuh bahkan cukup banyak yg
kemudian mengganggu syaraf. otak dan bahkan metabolism tubuh yg kemudian
memberikan efek, mulai dari migraene, menceret, kekakuan sendi, sampai
pada ruysaknya sayaraf dan otak.
Penggunaan produk2 tersebut dimaksud agar bahan2 kelihatan segar,
kelihatan baik, dan tdk merubah rasa, walaupun ada banyak cara membuat
produk2 menjadi tahan lama tetapi tdk dipilih karena berbagai alasan a/l:
Ongkos produksi yg menjadi mahal,
Berubahnya struktur, warna dan rasa,
Tdk bisa tahan lama juga meskipun proses sdh dilakukan sedemikian rupa.
Dlm tanggapannya yg dilakukan oleh MD, dibuatlah perbandingan antara
kentang goreng biasa, burger biasa yg semuanya buatan rumah dg produk
yg dibuat oleh MD, dg perbandingan munculnya jamur pada produk ketika 2
hari, 3 hari dan 5 hari.
Kelihatan sangat berbeda, bahwa produk tanpa pengawet (buatan rumah
tentunya karena siapa yg mau meracuni diri sendiri?) dan produk MD yg
berpengawet memang jelas terlihat terutama setelah 5 hari tanpa dipanaskan.
Pertanyaannya, ketika anda menggoreng kentang utk dimakan, atau membuat
burger utk dimakan, apakah perlu anda menyimpan dlm lemari atau ditutup
dimeja makan sampai 5 hari baru kemudian anda memakannya?? ataukah
setelah anda membuatnya dan masih hangat2 anda langsung menyantapnya dg
sedap??? hasil karya anda sendiri???
Disini terlihat bahwa penggunaan produk preservatives atau bahan
pengawet tersebut memang dari maksudnya produsen utk membuat agar kalau
tdk habis terjual, produk tersebut masih bisa dijual besok harinya lagi
tanpa harus kuatir bahwa produk tersebut menjadi bulukan alias berjamur.
Saya ambil salah satu contoh yg sangat banyak digunakan pada produk
makanan ringan; Tartarzin safe, ada MD POM nya, tetapi listed problem
adalah sbb:
Tartrazine FD&C Yellow No.5 E 102 Europe
membuat reaksi:
Allergies
Thyroid tumors
Lymphocytic lymphomas
Chromosomal Damage
Trigger for asthma
Urticaria (hives)
Hyperactivity (Rowe & Rowe, Egger, 1985)
Produk2 lainnya yg juga dikatkan boleh dipergunakan disementara negara sbb:
E319 Tert-ButylHydroQuinone (TBHQ) petroleum based; the HACSG*
recommends to avoid it. May cause nausea, vomiting, delirium. A dose of
5g is considered fatal. Typical products are fats, oils, margarine
E320 Butylated hydroxy-anisole (BHA) petroleum derivative, retards
spoilage due to oxidation; used in edible oils, chewing gum, fats,
margarine, nuts, instant potato products, polyethylene food wraps; not
permitted in infant foods, can provoke an allergic reaction in some
people, may trigger hyperactivity and other intolerances; serious
concerns over carcinogenicity and estrogenic effects, in large doses
caused tumours in lab animals, banned in Japan in 1958, official
committees of experts recommended that it be banned in the UK, however
due to industry pressure it was not banned, McDonald's eliminated BHT
from their US products by 1986, see also Butyl compounds
E321 Butylated hydroxy-toluene (BHT) petroleum derivative; see E320
E210 Benzoic acid also known as flowers of benzoin, phenlycarboxylic
acid, carboxybenzene; added to alcoholic beverages, baked goods,
cheeses, gum, condiments, frozen dairy, relishes, soft sweets, cordials
and sugar substitutes; used in cosmetics, as an antiseptic in many cough
medications and an antifungal in ointments; can cause asthma, especially
in those dependant on steroid asthma medications, is also reputed to
cause neurological disorders and to react with sulphur bisulphite (222),
shown to provoke hyperactivity in children; obtained from Benzoin, a
resin exuded by trees native to Asia
E211 Sodium benzoate used as antiseptic, as a food preservative and
to
disguise taste, as of poor-quality food; orange soft drinks contain a
high amount of it, upto 25mg per 250ml; also in milk and meat products,
relishes and condiments, baked goods and lollies; used in many oral
medications including Actifed, Phenergan and Tylenol; known to causes
nettle rash and aggravate asthma
E212 Potassium benzoate people with a history of allergies may show
allergic reactions. for using see 210
E213 Calcium benzoate see 212
E214 Ethyl p-hydroxybenzoate avoid it, banned in some countries
E215 Sodium ethyl p-hydroxybenzoate avoid it, banned in some countries
E216 Propyl p-hydroxybenzoate possible contact allergen
E217 Sodium propyl p-hydroxybenzoate avoid it, banned in some
countries
E218 Methyl p-hydroxybenzoate allergic reactions possible, mainly
affecting the skin
E219 Sodium methyl p-hydroxybenzoate avoid it, banned in some
countries
E220 Sulphur dioxide derived from coal tar; all sulphur drugs are
toxic and restricted in use (in USA, FDA** prohibits their use on raw
fruits and vegetables), produced by combustion of sulphur or gypsum;
known to provoke asthma attacks and difficult to metabolise for those
with impaired kidney function, also destroys vitamin B1; typical
products are beer, soft drinks, dried fruit, juices, cordials, wine,
vinegar, potato products
E420 Sorbitol artificial sweetener and humectants; derived from
glucose, either obtained from berries or synthesised; used in lollies,
dried fruit, pastries, confectionary, low calorie foods, pharmaceutical
syrups and ophthalmic preparations and is the seventh most widely used
preservative in cosmetics; not permitted in foods for infants and young
children, can cause gastric disturbance
E421 Mannitol artificial sweetener and humectants; derived from
seaweed or the manna ash tree; possible allergen, not permitted in
infant foods due to its ability to cause diarrhoea and kidney
dysfunction, also may cause nausea, vomiting; typical products are low
calorie foods
E422 Glycerol humectants and sweetener; oily colourless alcohol;
derived by decomposition of natural fats with alkalis; usually as a
by-product of soap making using animal fat or vegetable oil; can be
obtained from petroleum products sometimes synthesised from propylene or
fermented from sugar; used in flexible coatings on sausages and cheeses,
also in crystallised and dried fruit, liqueurs and vodka. "Glycerine has
been shown to protect against DNA damage induced by tumour promoters,
ultraviolet lights and radiation, presumably via free radical
scavenging"; large quantities can cause headaches, thirst, nausea and
high blood sugar levels. Typical products are liquors, confectionary,
dried fruit, low calorie foods
E620 Glutamic acid flavour enhancer, salt substitute; amino acid
present in many animal and vegetable proteins, derived commercially from
bacteria; might cause similar problems as MSG(621), young children
should avoid it
E621 Monosodium glutamate (MSG) flavour enhancer derived from the
fermentation of molasses, salt substitute; adverse effects appear in
some asthmatic people, not permitted in foods for infants and young
children; typical products are canned vegetables, canned tuna,
dressings, many frozen foods
E622 Monopotassium glutamate can cause nausea, vomiting, diarrhoea,
abdominal cramps; typical products are low sodium salt substitutes
E951 Aspartame artificial sweetener, too many adverse effects possible
to list, some people are allergic to aspartame, migraine headaches a
common reaction in these people
E952 Cyclamic acid calcium & sodium cyclamate, artificial sweetener;
known to cause migraines and other reactions, can be carcinogenic,
caused damage ot rats testicles and mouse embriyos in tests, banned in
the US and UK due its links with cancer
E954 Saccharines calcium & sodium saccharin; artificial sweetener
derived from toluene (a known carcinogen); banned in 1977 in the US, but
reinstated subject to strict labelling starting: "Use of this product
may be hazardous to your health, this product contains saccharin which
has been determined to cause cancer in laboratory animals"
E967 Xylitol humectant, found in raspberries, plums, lettuce and
endives, though produced for commercial purposes from wood pulp; caused
kidney stones and a diuretic effect on test rats: a waste of time and
the lives of the rats, for the JEFCA in 1983 ruled the tests invalid in
relation to humans, the symptoms caused by 'physiological disturbances'
in the rats!, we can only imagine what conditions led to upset rats;
used in low-joule foods and carbohydratemodified sweets, icecream and jams
E924 Potassium bromate large quantities can cause nausea, vomiting,
diarrhoea, pain. Typical products are flour products
Sorbic acid (E200) potassium sorbate (E202), calcium sorbate (E203)
Flavoured drinks, stuffing for ravioli, prepared fruit and vegetables,
prepared chips, olives, melted cheese, pre-packed bread, emulsified
sauces, syrups etc. 25mg max daily used / kg body weight
- Sorbic acid can react with nitrites and produce mutagenic products.
Sodium sorbate (E201), has been banned, its major product of
transformation was mutagenic.
Sodium Benzoate (E211)
Sodas, light jams, cooked prawns, chewing gum, paté etc. 5
- Is
implicated in cases of allergy: erythemia, itches, uriticare, migraines.
(butylhydroxyanisol) (E320)
------------------------------------------------------------------------
BHT (butylhydroxy-toluène) (E321) Prevents rancidness Ready made
mixtures used for patisserie (fillings for biscuits...), powdered milk
and milk substitutes for drinks machines, snacks, sauces, soups and
flakes of dried potato, chewing gum. 0.5 (BHA)
------------------------------------------------------------------------
0.05
(BHT) At a dose 100 times stronger,
-BHA provokes hypertrophy of the liver in monkeys, of the thyroid in
pigs, and could be an immuno-suppressor.
-BHT causes hypertrophies of the thyroid or the liver according to
species, haemorrhages due to lowering the absorption of vitamin K.
-BHA and BHT can provoke skin and respiratory problems in workers in the
industry and in catering.
Sekarang pertanyaanya, apakah perlu memakan produk2 tersebut yg oleh
produser, hanya berpedoman kepada daily used safe amount, atau ijin
badan POM, FDA dll seperti disebutkan? pada hal manusia adalah unik dan
berbeda satu sama lainnya?
Apakah data diatas merupakan akal2an saja?
Kenapa tdk menggunakan metoda2 yg lainnya seperti a/l:
Refrigeration
Low temperature to retard growth
Freezing
Low temperature and reduction of water activity to prevent growth
Drying, curing and conserving
Reduction in water activity sufficient to delay or prevent growth
Vacuum and oxygen free modified atmosphere packaging
Low oxygen tension inhibits strict aerobes and delay growth of
facultative anaerobes
Carbon dioxide enriched modified atmosphere packaging
Specific inhibition of some micro-organisms by carbon dioxide
Food irradiation (Radurization, radicidation and radappertization)
Delivery of ionising radiation
Sugar preservation
Cooking in high sucrose concentration creating too high osmotic pressure
for most microbial survival.
Pulsed electric field processing (PEF treatment)
Short bursts of electricity for microbial inactivation
Application of high hydrostatic pressure (Pascalization)
Pressure-inactivation of vegetative bacteria, yeasts and moulds
Addition of weak acids
Reduction of the intracellular pH of micro-organisms
Lactic fermentation Reduction of pH value in situ by microbial action
and sometimes additional inhibition by the lactic and acetic acids
formed and by other microbial products. (e.g. ethanol, bacteriocins)
Emulsification
Compartmentalisation and nutrient limitation within the aqueous
droplets in water-in-oil emulsion foods
Pasteurization and appertization
Delivery of heat sufficient to inactivate target micro-organisms to the
desired extent
Kenapa harus menggunakan metoda penambahan preservatives:
Addition of preservatives such as nitrite or sulphite ions Inhibition of
specific groups of micro-organisms
Ethanol preservation
Steeping or cooking in Ethanol produces toxic inhibition of microbes.
Can be combined with sugar preservation
Atau kenapa tdk menggunakan produk2 natural kenapa memelihara tubuh dg
produk2 yg sdh diketahui akan membuat efek2 negatif bagi tubuh???
Jadi apakah menjaga nutrisi makanan menjadi alasan menambahkan bahan2
pengawet yg kemudian memberikan efek yg akirnya membuat sang nutrisi tdk
berguna, karena tubuh perlu menanggulangi efek yg ditimbulkan, ataukah
menjauhi produk2 yg menggunakan bahan2 tersebut dan menikmati kandungan
nutrisi secara natural dan hidup dlm kedaan tanpa gangguan bahan2 kimia
tersebut???
Semua terserah anda, apakah be smart utk menggunakan produk2 nartural
dan dijauhkan dari sakit kepala (efek paling ringan), atau menggunakan
produk2 berbahan pengawet tersebut dan kemudian menggunakan produk kimia
smart yg lainnya utk menaggulangi akibat efek bahan pengawet sementara
antara produk smart dan bahan pengawet, efek keduanya di tumpukan dlm
badan yg kemudian giat bereaksi sedangkan anda tdk perduli karena
termakan iklan.
Demikian, semoga bermanfaat,
Wassallam,
mamet16 wrote:
>Bahan pengawet yang terdapat pada makanan dan minuman kemasan
>kerapkali dituding sebagai zat berbahaya bagi kesehatan. Padahal,
>sebagai salah satu jenis bahan tambahan pangan (BTP), bahan pengawet
>diperlukan untuk mempengaruhi sifat atau bentuk pangan, baik yang
>memiliki atau tidak memiliki nilai gizi. Selain pengawet, jenis BTP
>diantaranya adalah pewarna, perasa, dan pengemulsi.
>
>Pada makanan dan minuman, bahan pengawet yang paling banyak
>digunakan dan telah disetujui oleh Badan Pengawas Obat dan Makanan
>(BPOM) dan badan-badan otoritas internasional dalam hal keamanan
>pangan seperti FDA, WHO, FAO, EU, CODEX adalah Natrium Benzoat dan
>Kalium Sorbat. Studi dari World Health Organization (WHO)
>menyebutkan bahwa Natrium Benzoat adalah bahan pengawet yang sangat
>cocok untuk jus buah dan minuman ringan. Sedangkan Kalium Sorbat
>banyak digunakan pada kue, margarin, mentega, minuman soda, minuman
>ringan, pasta gigi, yoghurt, susu, dan lainnya. Kedua BTP tersebut
>telah melalui pengujian yang dibuktikan aman untuk kesehatan dan
>telah digunakan secara luas dalam berbagai produk makanan dan
>minuman di Indonesia maupun di seluruh dunia selama lebih dari 80
>tahun.
>
>Sodium Benzoat secara alami terdapat pada apel, cengkih, dan kayu
>manis, sedangkan Kalium Sorbat secara alami terdapat pada pohon
>Sorbus Americana. Penggunaan Natrium Benzoat dan Kalium Sorbat
>sebagai pengawet dikarenakan sifat bahan tersebut sebagai bahan
>antibakteria untuk mencegah pertumbuhan mikroorganisme pada makanan
>dan minuman, selain untuk menghindarkan oksidasi dan menjaga nutrisi
>makanan.
>
>Di negara beriklim tropis seperti Indonesia, penggunaan bahan
>tambahan pangan sangat diperlukan untuk mencegah tumbuhnya
>mikroorganisme yang dapat merugikan kesehatan. Sementara itu,
>sebagian masyarakat Indonesia karena keterbatasan informasi yang
>didapatkannya, masih menganggap zat kimia sebagai zat yang
>berbahaya. Padahal banyak senyawa kimia yang aman digunakan dengan
>batas-batas tertentu, seperti garam, gula pasir, bumbu masak, dan
>lain sebagainya.
>
>Untuk menjamin keamanan produk makanan dan minuman yang beredar di
>Indonesia, baik yang diproduksi di dalam maupun dari luar negeri,
>BPOM mengharuskan produsen untuk terlebih dahulu melalui proses uji
>coba ekstensif oleh BPOM Indonesia sebelum dipasarkan untuk konsumsi
>oleh masyarakat luas. Apabila produk tersebut dinyatakan lulus uji
>coba, maka keamanan produk tersebut untuk dikonsumsi tidak perlu
>diragukan lagi.***
>
>
--
"Absolutely Drug less Health Care solution Organization"
[Non-text portions of this message have been removed]
