Health damage has been reported in people who ate homemade muffins that claim to be additive-free. Kazunori Matsunaga, a science journalist, says, “It’s an illusion that food will become safer if we reduce the amount of additives and sugar.” In order to sell homemade and natural foods, we need extensive knowledge of ingredients and careful hygiene in the kitchen. “It requires a high level of skill and experience as a manager and craftsman.”
Photo = iStock.com/grandriver
※The photograph is an image
“It’s safe if it has less sugar and no additives” is an illusion
Muffins sold at an event held at Tokyo Big Sight on November 11th and 12th are causing a stir on social media. A customer who bought and ate it complained of abdominal pain and nausea on
The baked confectionery store that sold the confectionery said on Instagram, “All of our confectionery is made without preservatives or additives and uses less than half the sugar of commercially available baked confectionery, so it can be safely consumed by children who have completed weaning.” I was appealing. Perhaps for this reason, both personal social media posts and web media that reported on the incident say things like “the disaster was caused by not using additives.”
However, additives do not have the effect of covering up all the problems caused by poor hygiene management. In the first place, there are many stores that make muffins without additives such as preservatives or shelf life enhancers and serve them safely.
This latest incident is not simply a matter of whether there are additives or not, but it appears that a variety of causes overlap, leading to health hazards. It is an illusion that food will become safe if we eliminate additives and sugar, which is harmful to the body. There are many people who have developed a hobby of making bread and sweets at home and want to open a shop, but it is not possible to stick to the handmade and natural approach. If you eat home-cooked food right away, you’re unlikely to have any problems. However, the process of manufacturing food for sale to a wide range of people is much more profound. I’ll explain what’s wrong.