@@cekan14 C'mon man, vinegar is not a naturally found substance. So, mustard oil doesn’t have vinegar in it, it has glucosinolates, which is a very good antimicrobial agent.
I would like to note that BHT is not the same as vitimin E, rather it is a synthetic anolog of vitimin E. The species behaves as a synthetic analog of vitamin E, primarily acting as a terminating agent that suppresses autoxidation, a process whereby unsaturated (usually) organic compounds are attacked by atmospheric oxygen. BHT stops this autocatalytic reaction by converting peroxy radicals to hydroperoxides. It effects this function by donating a hydrogen atom: en.wikipedia.org/wiki/Butylated_hydroxytoluene
food with artificial preservatives definitely ain't as healthy as fresh food without them. but food with preservatives are definitely better than spoiled food, or lack of food at all.
"Definitely not as healthy" is probably a stretch. Are they not as healthy? Sure, by a small margin. The problem is that people lose all sense of proportion when talking about these things
Just look up this search result... this topic has been done... ALOT! www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=why+do+we+hate+our+own+voices&tbm=vid
Because when you speak something part of the sound travels to your ears through the bones of your skull, and when you're speaking to someone or a recorder the sound is travelling just through air, making your voice sound very different
Fun fact: in portuguese preservatives , its very simular to "preservativo" wich is how we call "condoms". So I was like: how come TED can give us a lecture about the harm of condoms? Is this not counterproductive? Off course I miss ready it. In portugese food preservatives, we call it: conservantes.
The intro to this video brought fear in me about mayonnaise having bacterial growth but on reading some research papers investigating the matter i am relieved to know that mayonnaise is not a bacterial culture medium & because of it's high acidity can actually never have an optimal environment for bacteria or fungi. Don't know why the video mentioned that at the start though? If anyone's gotta clue, enlighten me.
Mayonnaise, both commercially processed and home-made, has been associated with illnesses from Salmonella globally. The source of the Salmonella has been confirmed to be raw eggs.[64] Several outbreaks with fatal cases have been recorded, with a few major incidents. In a 1955 outbreak in Denmark, 10,000 people were affected by Salmonella from contaminated mayonnaise made by a large kitchen. The pH of the mayonnaise was found to be 5.1, with Salmonella counts of 180,000 CFU/g. The second outbreak, also in Denmark, caused 41 infections with two fatalities. The pH of the contaminated mayonnaise was 6.0, with Salmonella counts of 6 million CFU/g. In 1976 there were serious salmonellosis outbreaks on four flights to and from Spain which caused 500 cases and 6 fatalities. In the US, 404 people became ill and nine died in a New York City hospital due to hospital-prepared mayonnaise.[65] In all salmonellosis cases, the major reason was inadequate acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent.[66] Some brands use pasteurized eggs which would reduce this risk factor
Mayo has long been thought in conventional wisdom to be something that goes bad quickly if left at room temperature, while the opposite is actually true. Poorly made mayo, as Magnum Lugo commented, was probably to blame, so perhaps this really was a much bigger problem 150 years ago when people used home-made mayo, but store-bought mayo will last safely quite some time.
Thanks for making this video simple with the fun visuals and straightforward explanations. :-) The type of preservatives used is what we need to be wary about since most of our food is grown far away from the cities where majority if people live, so preservatives are necessary to a degree.
Certain preservatives can lead to DNA damage (like the nitrates they spoke about) and cancer, our body has many processes to correct these damages. Each cell in our body has over 50,000 DNA damages every day, but most of us won't get cancer in our lifetimes, because we are evolved to correct these damages very well. We are not as good at fighting off bacterial infections that are very common from spoiled food. So while there is a small chance we will get DNA damage from certain preservatives, our body is much more capable of correcting that damage than it is of fighting off infection from bad food!
I mean yes to most of your statement but no to most of us won't get cancer in our lifetime. If you live in Australia and reach the average expected life span, at least half of us will develop cancer.
Most of us aren't trained to understand advanced nutrition. So what you think of preservatives would usually be based on whether you believe what you hear from others. I find very offensive the appeal to anti-expertise, like "Don't eat what you can't pronounce!" I do know something about some kinds of food contamination. I would be very much against eating bread with fungal molds, even if I had baked the bread myself. Some fungal toxins are very very bad. I think it's very unlikely that any preservative that had been approved as a food preservative could be as bad as the worst mold species. On the other hand, fresh foods that turn brown by oxidation are probably fine to eat. There's a difference between browning by oxidation, which has no bad health effects, and browning by bacterial decay, which might well make you sick. So it would be useful to know what the preservative is preserving. When I bake my own bread, I always freeze most of the loaf because otherwise I end up throwing away half the bread.
Salted products are not as bad for you as we have believed. Most modern studies show that high sodium correlates with low mortality and low cardiovascular disease. The ideal amount seems to be around 12g salt per day.
TLDW: 1. Watch the video it's literally 5 minutes. 2. Preservatives are not bad if you don't eat a lot of preserved foods. 3. If you're concerned ask a doctor.
Many have the problem but don't realize it. I have it, and after drinking wine or eating meats preserved with sulfites/sulfates I get headaches. Every single time. Aged cheese also does it to me, but that is probably due to the mold.
@@yellowbird5411 I get gassy and an upset GI tract from Sulphas/Sulphites. Eggs and hard pretzels are particularly bad for this too. The worst is cheap cookie brands that use Sulphites as a preservative.
One of our professors in college once told us that the use of preservatives is a choice between dying today (due to a lack of food or potential poisoning) or later (due to health consequences associated with preservatives).
I love food. Unspoiled food. So ... go preservatives! It's like the anti vacine crowd. If it does more good that harm it's good. Imagine starvation if we let food spoil
Also just like anti-vaccine claims of harm (and other food- and medical-linked pseudo-science, the claimed harms are also not found in the research. The only widely-used preservatives that have ever legitimately found to be harmful at any levels are sugars and salt. And it must be noted how those in appropriate amounts are not only safe, but absolutely vital. The closest anything else has been to get to the level of "maybe possibly having an effect on especially-sensitive people" are, as mentioned in the video, benzoates with ADHD.
No mention of pasteurization as a way of extending shelf life here. I have some allergies to potassium meta-bisulphate, potassium sorbate, and sodium benzaote, which took me years to figure out. I believe that many people have similar afflictions that they treat with medications that often have additional side affects, instead of finding the root cause. Great video, though I find it could be misleading.
I am curious if Eating lots of preservatives effect your body decomposition rate. I am sure normally you cant eat a significant about, but I am fascinated by body decomposition rates
Liter's of anything is bad for you, maybe a couple of mili or micro ounces should be fine. (animal cell's are often stronger then bacteria or viruses when it comes to these thing's)
not really, because your body isn't really decomposing whilst you are living. you body digests or breaks down old or defective cells and reuses as much of the nutrients as it can. other dead cells fall off and get eaten by dust mites.
No. The amount you consume has no effect. It's like saying if I drink enough alcohol, will that stave off viruses or bacteria. If you had that much, of course you would be dead.
I am surprised that there is no mention of canning en.wikipedia.org/wiki/Canning - This is a way to kill the microbes and keep oxidation away without using chemicals. Drying (some times with the combination of salt) is also commonly used. Cooling was also used long before refrigeration was invented, see ice cutting en.wikipedia.org/wiki/Ice_cutting . There is a good overview of food preservation here en.wikipedia.org/wiki/Food_preservation
A different video states that BHT is bad. In this one, it states that BHT is another name for a vitamin. I'm curious to know if that is a synthetically made vitamin.
+Michał K Actually was that pretty smart as smoke contains a lot of carcinogenic substances (don't forget, smoking cigarettes is in principle nothing else, but inhaling smoke of burning leaves).
Yes, smoked food is carcinogenic. Higher smoked food consumption is correlated with higher rates of stomach cancer, I don't know why they didn't mention that in the video.
ppl ate it by thousands of years and we are still here, but suddenly now some sciencetists foud out how bad is it. I wonder who payed to them for research like this. Some big lobby related with production of shitty sausages using chemical "smoking" to remove competition with naturally smoked sausages?
Michał K Chemically smoked sausages tend to be similarly carcinogenic, I believe, from what I've read. I'm not sure why you're so skeptical. Lots of things we've done for centuries have been recently found to be harmful (for example, a lot of makeup used to contain lead, hats and thermometers used to be made with mercury, etc). I'm surprised it was banned though, there is so much that is carcinogenic that hasn't been banned, like the nitrite preservatives this video mentioned and cigarettes, the number one cause of preventable death in developed countries. It seems to me like they should label carcinogenic products so that people are aware but allow people to decide whether or not they want to use them.
This is an interesting video about food preservation techniques. But it is NOT a video discussing whether or not preservatives are bad for you, which is the title.
Well, this video doesn't seem to be answering the question in full scale as emulgators and similar agents which are the main concerns are not mentioned...
Aussie here. Over in the land down under we like things to be natural. Generally natural stuff is better for ya than the artificial stuff. So if you eat natural preservatives they should be better. (Nit pickers and smart asses please pay attention to the language)
Can anyone tell me what the effect of preservatives is on living cells, like our eyes? I started to get cataracts shortly after start to use glaucoma drops with preservatives in them, that burn my eyes for 15 minutes after use.
Question: Are food preservatives bad? Yes or no?
Answer: It's very important
It's a complex question, it isn't a yes or no matter
Just like everything in life:
No, they aren't bad, in moderation.
Now go and learn how to cook.
Gosh! You remind me of this video LMAO
th-cam.com/video/3z-a5hy7QO8/w-d-xo.html
🤣
🤣🤣
Here in Bangladesh, we use mustard oil as a preservative too for some foods (usually pickles). We use other ways for preserving foods as well.
Doesn't mustard have vinegar in it? If so, I guess it makes sense, since it is a preservative itself.
@@cekan14 C'mon man, vinegar is not a naturally found substance. So, mustard oil doesn’t have vinegar in it, it has glucosinolates, which is a very good antimicrobial agent.
My mom really need to watch this..
Feel you
Wiraga Adi my mom to
@@cloud5702 too*
bla bla DO YOU KNOW ME IN REAL LIFE
@@cloud5702 should I?
i'm a very visual learner, so infographs and learning with fun animations like this is very nice to have!
Updated translation: “I can barely read so I like looking at pictures.” -either said by Kodak or tekaski idk I think Kodak said he couldn’t read
@War Lord YES THEY DO
@Stefmiester Honestly Bro chill why are you fighting haha
@@boofdaddy420 damn, someone's life is sad they need to forget about their life by focusing on others lives. Hope you manage to be happier by now.
I would like to note that BHT is not the same as vitimin E, rather it is a synthetic anolog of vitimin E.
The species behaves as a synthetic analog of vitamin E, primarily acting as a terminating agent that suppresses autoxidation, a process whereby unsaturated (usually) organic compounds are attacked by atmospheric oxygen. BHT stops this autocatalytic reaction by converting peroxy radicals to hydroperoxides. It effects this function by donating a hydrogen atom:
en.wikipedia.org/wiki/Butylated_hydroxytoluene
Yeah, anytime a vitamin is added to food it is synthetic, with some rare exceptions perhaps
A friend of mine died after eating too many preservatives. He still looks fine and its saved his family a heap in funeral expenses.
sorry
🤣
Gotta keep it fresh for the maggots
😂😂😂😂
ROFL 🤣😂
food with artificial preservatives definitely ain't as healthy as fresh food without them.
but food with preservatives are definitely better than spoiled food, or lack of food at all.
"Definitely not as healthy" is probably a stretch. Are they not as healthy? Sure, by a small margin. The problem is that people lose all sense of proportion when talking about these things
this animation was simply amazing!
💯
If we didn't use preservatives we would definitely have food shortages. Thank you for this lesson.
And way more diseases connected to eating spoiled food (eg: botulism poisoning).
or just eat it all
@@thegamergirl6164 that would be hard because most factories mass produce food
You're missing the point bud
@thegamergirl6164 hey, that's what we did back when we were hunter gatherers it did NOT go well
Can you do "Why is it awkward to hear yourself in a recorder"? :D
Just look up this search result... this topic has been done... ALOT! www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=why+do+we+hate+our+own+voices&tbm=vid
But it hasn't been done in a TED-ED video.
It isnt
Because you realize you sound like a girl ☹️ and your pretty sure everyone is making fun of you behind your back
Because when you speak something part of the sound travels to your ears through the bones of your skull, and when you're speaking to someone or a recorder the sound is travelling just through air, making your voice sound very different
90% Of the Comments are on how 'Preservatives' means Condom.
I came here because I thought they were talking about it
Ok!
ქართველი ხარ? you from georgia?
send them to *gulag* please
Never knew
I love the Knightrates and the Knightrites.
Fun fact: in portuguese preservatives , its very simular to "preservativo" wich is how we call "condoms". So I was like: how come TED can give us a lecture about the harm of condoms? Is this not counterproductive? Off course I miss ready it.
In portugese food preservatives, we call it: conservantes.
Same as in Spain
Same in Romania
Same in Russia
Fun fact. In Russian language the word preservative means condom. So when I first saw this title in my feed I was "Whaaat?" for a few seconds.
Александр Болбат Oh Thanks for info.
Same in french !
In Portuguese too!
Александр Болбат davai davai......russian hard bass life
SPRX
Iiiis Boris! Cheeki breeki, cyka blyad!
The intro to this video brought fear in me about mayonnaise having bacterial growth but on reading some research papers investigating the matter i am relieved to know that mayonnaise is not a bacterial culture medium & because of it's high acidity can actually never have an optimal environment for bacteria or fungi.
Don't know why the video mentioned that at the start though? If anyone's gotta clue, enlighten me.
Mayonnaise, both commercially processed and home-made, has been associated with illnesses from Salmonella globally. The source of the Salmonella has been confirmed to be raw eggs.[64] Several outbreaks with fatal cases have been recorded, with a few major incidents. In a 1955 outbreak in Denmark, 10,000 people were affected by Salmonella from contaminated mayonnaise made by a large kitchen. The pH of the mayonnaise was found to be 5.1, with Salmonella counts of 180,000 CFU/g. The second outbreak, also in Denmark, caused 41 infections with two fatalities. The pH of the contaminated mayonnaise was 6.0, with Salmonella counts of 6 million CFU/g. In 1976 there were serious salmonellosis outbreaks on four flights to and from Spain which caused 500 cases and 6 fatalities. In the US, 404 people became ill and nine died in a New York City hospital due to hospital-prepared mayonnaise.[65] In all salmonellosis cases, the major reason was inadequate acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent.[66] Some brands use pasteurized eggs which would reduce this risk factor
Mayo has long been thought in conventional wisdom to be something that goes bad quickly if left at room temperature, while the opposite is actually true. Poorly made mayo, as Magnum Lugo commented, was probably to blame, so perhaps this really was a much bigger problem 150 years ago when people used home-made mayo, but store-bought mayo will last safely quite some time.
I love this channel so much, it's so interesting and every video teaches me something new!
bingo
Thanks for making this video simple with the fun visuals and straightforward explanations. :-) The type of preservatives used is what we need to be wary about since most of our food is grown far away from the cities where majority if people live, so preservatives are necessary to a degree.
*2:47** that poor guy just wanted to join the party, to have some fun.*
When Sodium benzoate is used as preservative, It products is Benzene by reacting with ascorbic acid, which is mentioned on different Cold drinks.
Certain preservatives can lead to DNA damage (like the nitrates they spoke about) and cancer, our body has many processes to correct these damages. Each cell in our body has over 50,000 DNA damages every day, but most of us won't get cancer in our lifetimes, because we are evolved to correct these damages very well. We are not as good at fighting off bacterial infections that are very common from spoiled food. So while there is a small chance we will get DNA damage from certain preservatives, our body is much more capable of correcting that damage than it is of fighting off infection from bad food!
What if you eat these cancer foods in large quantities
I mean yes to most of your statement but no to most of us won't get cancer in our lifetime. If you live in Australia and reach the average expected life span, at least half of us will develop cancer.
Most of us aren't trained to understand advanced nutrition. So what you think of preservatives would usually be based on whether you believe what you hear from others. I find very offensive the appeal to anti-expertise, like "Don't eat what you can't pronounce!"
I do know something about some kinds of food contamination. I would be very much against eating bread with fungal molds, even if I had baked the bread myself. Some fungal toxins are very very bad. I think it's very unlikely that any preservative that had been approved as a food preservative could be as bad as the worst mold species.
On the other hand, fresh foods that turn brown by oxidation are probably fine to eat. There's a difference between browning by oxidation, which has no bad health effects, and browning by bacterial decay, which might well make you sick. So it would be useful to know what the preservative is preserving.
When I bake my own bread, I always freeze most of the loaf because otherwise I end up throwing away half the bread.
I rather use preservatives than have kids. They'd surely be way more damaging to me.
2edgy4me
3edgy5me
L Galicki I gave u the 100 like lool
Lol
MusiCanines - The Musical Dogs lol
i love the voice acting of addison anderson.. one of my favourite va on teded
th-cam.com/video/Ib_Uth3xFAg/w-d-xo.html
You voice is very hypnotic.
in my language, preservatives means "preservatives" xD
I didn't get the joke
I think he means condoms
No he didn't. lol
sam kes there’s a bunch of comments saying something like “in my language, ‘preservatives’ means ‘condoms’,” so he was making fun of them
The animation is just so good.
was really helpful to figure out my problems with chips preservatives. thanks a bunch!
Salted products are not as bad for you as we have believed. Most modern studies show that high sodium correlates with low mortality and low cardiovascular disease. The ideal amount seems to be around 12g salt per day.
😂😂😂
Oh yes!!! I got a project of this topic to complete. Thanks :D
his voice is so relaxing wtf.
Only if your nose is on the side of your face
people used to eat mouldy bread but self-medicated by drinking milk. Thank the show House for having an episode about botulism
"Präservative" are condoms in german, too XD #Sauerkraut
also in italian, preservativo ;)
Y en español.
Also in portuguese, preservativo
Victor Santos podepá lek nois ta suave dlk
Slk*
TLDW:
1. Watch the video it's literally 5 minutes.
2. Preservatives are not bad if you don't eat a lot of preserved foods.
3. If you're concerned ask a doctor.
Starring in this episode- Matthew Santoro
And I read it as
"Are relatives bad for you"
😅😝😆😂😂
They are if your results are out
@@saroj3462 😂
th-cam.com/video/Ib_Uth3xFAg/w-d-xo.html
People always looked at me funny when I told them I have a Sulpha/Sulphite sensitivity. I'm glad it was mentioned here as something kind of common.
Many have the problem but don't realize it. I have it, and after drinking wine or eating meats preserved with sulfites/sulfates I get headaches. Every single time. Aged cheese also does it to me, but that is probably due to the mold.
@@yellowbird5411 I get gassy and an upset GI tract from Sulphas/Sulphites. Eggs and hard pretzels are particularly bad for this too. The worst is cheap cookie brands that use Sulphites as a preservative.
So thank you for answering none of my questions.
Thumbs up for animation
One of our professors in college once told us that the use of preservatives is a choice between dying today (due to a lack of food or potential poisoning) or later (due to health consequences associated with preservatives).
2:48
That's my alarm sound...
only in english "preservatives" doesn't mean "condoms"
pure click bait
And Dutch
And any Indian language
@@ayyappanchithambaram4575 plus any Asian Language
and in sign language
I watch this so much.
I love food. Unspoiled food. So ... go preservatives! It's like the anti vacine crowd. If it does more good that harm it's good. Imagine starvation if we let food spoil
Denle una cerveza a CG, primer buen comentario.
Also just like anti-vaccine claims of harm (and other food- and medical-linked pseudo-science, the claimed harms are also not found in the research.
The only widely-used preservatives that have ever legitimately found to be harmful at any levels are sugars and salt. And it must be noted how those in appropriate amounts are not only safe, but absolutely vital.
The closest anything else has been to get to the level of "maybe possibly having an effect on especially-sensitive people" are, as mentioned in the video, benzoates with ADHD.
amazing animation as always
Lesson learned: buy what you eat soon. don't waste. if you can, eat things that have not been preserved.
What is the point? Preservatives are not inherently harmful.
th-cam.com/video/Ib_Uth3xFAg/w-d-xo.html
Food preparation 👆
Preservatives in food help to the distribution for beat world starvation
No mention of pasteurization as a way of extending shelf life here. I have some allergies to potassium meta-bisulphate, potassium sorbate, and sodium benzaote, which took me years to figure out. I believe that many people have similar afflictions that they treat with medications that often have additional side affects, instead of finding the root cause. Great video, though I find it could be misleading.
a genuinely great video! amazing artwork and presentation of facts
The animation really helped digest the information given
i like how you say benzo accid studies are inconclusive but every other study seemed pretty definitive about heart disease.
I am curious if Eating lots of preservatives effect your body decomposition rate. I am sure normally you cant eat a significant about, but I am fascinated by body decomposition rates
+Darkking Ice
Just drink a few liters of formaldehyde and you'll experience changes to your once living body..
Liter's of anything is bad for you, maybe a couple of mili or micro ounces should be fine. (animal cell's are often stronger then bacteria or viruses when it comes to these thing's)
not really, because your body isn't really decomposing whilst you are living. you body digests or breaks down old or defective cells and reuses as much of the nutrients as it can. other dead cells fall off and get eaten by dust mites.
*affect
No. The amount you consume has no effect. It's like saying if I drink enough alcohol, will that stave off viruses or bacteria. If you had that much, of course you would be dead.
I am surprised that there is no mention of canning en.wikipedia.org/wiki/Canning - This is a way to kill the microbes and keep oxidation away without using chemicals.
Drying (some times with the combination of salt) is also commonly used. Cooling was also used long before refrigeration was invented, see ice cutting en.wikipedia.org/wiki/Ice_cutting . There is a good overview of food preservation here en.wikipedia.org/wiki/Food_preservation
A different video states that BHT is bad. In this one, it states that BHT is another name for a vitamin. I'm curious to know if that is a synthetically made vitamin.
DIDNT WATCH THE WHOLE THING BUT IM GUCHI WITHOUT THEM!
smoking food - ancient method of preservation was banned by EU because some idiots said it's unhealthy.. we miss traditional smoked meat so much..
+Michał K
Actually was that pretty smart as smoke contains a lot of carcinogenic substances (don't forget, smoking cigarettes is in principle nothing else, but inhaling smoke of burning leaves).
Yes, smoked food is carcinogenic. Higher smoked food consumption is correlated with higher rates of stomach cancer, I don't know why they didn't mention that in the video.
ppl ate it by thousands of years and we are still here, but suddenly now some sciencetists foud out how bad is it. I wonder who payed to them for research like this. Some big lobby related with production of shitty sausages using chemical "smoking" to remove competition with naturally smoked sausages?
Michał K Chemically smoked sausages tend to be similarly carcinogenic, I believe, from what I've read. I'm not sure why you're so skeptical. Lots of things we've done for centuries have been recently found to be harmful (for example, a lot of makeup used to contain lead, hats and thermometers used to be made with mercury, etc).
I'm surprised it was banned though, there is so much that is carcinogenic that hasn't been banned, like the nitrite preservatives this video mentioned and cigarettes, the number one cause of preventable death in developed countries. It seems to me like they should label carcinogenic products so that people are aware but allow people to decide whether or not they want to use them.
preservatives in English means condom too.
preserve deez nuts
"preserve deez nuts" I think you might be using them wrong.
In spanish too XD
veranet99 lol
i live in uk no one here calles condoms preservatives
+The Power Lover It's a joke. In English preservatives doesn't mean condoms
Glad I'm not the only one who thought condoms.....
MightyMarin that reminds me of some animals
whales
eagle
kangaroo
narwhals
octopus
walrus
Maybe even the author thought it too and decided not change it... but who knows?
you forgot to state that oil is a food preservative, and drying food is a good way to keep them edible :)
What about the preservatives in the Bread ? Lots of E numbers ?
nice and informative video by ted ed
I'm still waiting for the answer...
1:44 I was eating kimchi when that showed up!!! Wow...
3:18
wait, there were cigars back then?
Huh.
It's an other meaning of smoking.
i know
This is really a nice video.
Trur
salting sometimes combined with drying
Glad to hear.
Who's narrating? I really like his speaking voice.
This is an interesting video about food preservation techniques. But it is NOT a video discussing whether or not preservatives are bad for you, which is the title.
Please
I wanna know
Can I know the non preservative fruit for better digestive system?
Put Lemon Juice on your apples. It helps.
creo que en Español en general se le conoce como concervantes
How do we preserve the leaf 🌿 for 6 months to 1 years
very informative! thanks!
LET ME KNOW WHAT IS THE BEST PRESERVATIVE FOR FACE CREAM SIR
thanks. very good
Well, this video doesn't seem to be answering the question in full scale as emulgators and similar agents which are the main concerns are not mentioned...
thank you for the info!
Is sclerotium gum and salinatural preservation save for skin use as a cosmetics for a very long time
Best Channel to learn cool animation and explanation thanks TEDED
if they taught high school w these animations maybe I wouldnt've dropped out
"They aren't perfect, but we don't have any alternative"
This helps me much in understanding the science behind preservatives
Hello , as you scroll through the comments. I want you to know you are greatly loved. You are cared dearly for. God bless you always.❤️
How about can foods that expire in 4 or 5 years time do those fall in the same category
this ted ed video rather confused me..now I feel more confused about using preservatives or not
Very educational.
Great content and beautifully creative animation
Is sodium benzoate and potassium sorbate preservation good for food and cosmetics
So we have to refrigerate mayo to slow down the multiplication of bacteria in it.
This is why they put stuff in peoples food all over the world and the general population dont ask why, they effect people they way the cult wants
😭
hey youtube this is my first comment its a previledge guys so like this
James Brown dont like your own comments
Oh reaalllllllly?😳🙄
"previledge" pahahaha
[GMD] Clorox Bleach hallelujah! God Bless
Well, you topped in making shitpost in your first try. And I topped to make Cancer "I don't know how many" times.
The awnsere basiclly:
No, if they are consumed in safe quantities
Benzoic acid is not safe at all I just had anaphylactic shock... some people are allergic plus when it mix with vitamin C it will turn to benzene
Aussie here. Over in the land down under we like things to be natural. Generally natural stuff is better for ya than the artificial stuff. So if you eat natural preservatives they should be better.
(Nit pickers and smart asses please pay attention to the language)
Can you please make more riddle videos!
Thanks to the refrigerator.
Can anyone tell me what the effect of preservatives is on living cells, like our eyes?
I started to get cataracts shortly after start to use glaucoma drops with preservatives in them, that burn my eyes for 15 minutes after use.
But yoghurt is good for you, only if is not used excessively
Adel Davis wrote diet for a small planet . Adel omitted persertives from her diet. Adel died from stomach cancer.