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The truth of shelf life and preservatives


<img src ="natural shelf life.jpg" alt =" Long shelf life and addition of preservatives are entirely different matters.">

Interestingly, The truth of shelf life and preservatives is not in consciousness of most of the people.



Any preservatives which work to preserve , essentially mean that

this is not a fresh food.


This is a leftover or old food. 


This is Interesting thing that having longer shelf life and having preservatives is entirely different. 


For eg., ghee or clarified butter can enjoy a long shelf life without preservatives.


All oils can enjoy long shelf lives without preservatives. 



Shelf life is a natural property of an eatable which allows the food to retain fitness for human consumption or animal consumption.


But ready to eat mixtures of veggies which may have oils and ghee content require dehydration and addition of preservative.


This means that we are trying artificially to make something last long, which is not gonna last long by itself.



Preservatives are additives such as sodium benzoate and potassium sorbate which artificially try to enhance shelf life. Such shelf life would be impossible in nature.


And why is this our established modern day practice. 


The answer lies in unconsciously greedy corporate

And ignorant unconscious lazy masses.


Because people do not want to cook, so,

somebody had to see a business opportunity in it.


And that "capitalist somebody" must not be blamed. 


We want quick fixes which ruin our health


And quick fixes lead to staggering losses of billions of dollars when


those quick fixes gift us

  • inflammation,

  • insulin resistance,

  • dysbiosis,

  • allergy ,

  • compromised immunity,

  • irritable bowel syndrome,

  • decreased mitochondrial efficiency and what not. 


Now honey has an almost infinite shelf life without any preservatives.


Using such food will be sustainable for planet and healthy for us. 


But production of preservatives would require several hectares of land for manufacturing


potentially leading to deforestation, production emissions , then,


distribution emissions of carbon while transporting them worldwide via trucks/trains/air-water cargo.


Ultimately those preservatives will ruin the health which will trigger the loss of billions in medical care. 


Human race is foolish, indeed. 



Some natural methods enhance shelf life of food within limits.


For example, discovery of refrigeration is indeed revolutionary.


We cannot imagine our lives today without refrigeration.


Imagine the struggle of ancestral generations when refrigeration was non-existent.


This compelled human to consume only fresh foods.


The storage was challenging.


Pasteurisation can also enhance natural shelf life of milk.


An unpeeled fruit can stay fresh for long but once cut, soon gets rotten if not eaten immediately.


Humans have preserved food since centuries using natural methods like

  • salting,

  • drying,

  • pickling,

  • oiling, and

  • smoking.


However, No natural method can extend the shelf life of foods for indefinite periods.



Food preservatives are chemical substances, such as sodium benzoate and potassium sorbate, that inhibit microbial growth and oxidation, extending shelf life.


Chemically, they often work by lowering pH

or by disrupting microbial enzymes' function,

preventing spoilage and fermentation.


Synthetic preservatives became common during the 20th century with industrial food processing.



<img src = "preservatives prolong shelf life.jpg" alt = "Preservatives are chemicals like potassium benzoic acids, sodium benzoate which artificially prolong life. They raise serious concerns for human health.">
Preservatives are dangerous for your health in any manner , in any quantity, in any frequency.


Health Hazards of food preservatives


Sodium Benzoate and Oxidative Stress :

A study published in Scientific Reports investigated the effects of sodium benzoate

and potassium sorbate on red blood cells.


The researchers found that these preservatives increased oxidative stress markers, such as malondialdehyde (MDA), leading to damage of erythrocyte membranes and causing hemolysis.​[1}


Synthetic Food Preservatives and Gut Microbiota :

A review article in Food Research International examined the impacts of various food additives on gut microbiota and host health.


The study highlighted that many authorized food additives can affect host health by influencing the gut microbiota,

potentially leading to chronic inflammation and metabolic disorders.​ [2]


Global food safety certification bodies approve additives for just short term safety or no acute harms but often ignore long term biochemical impacts at cellular level which is a cause of grave concern.



Verdict for readers


Cook at home and quit all ultra processed food.


Anything which you find hard to make at home or is not found in your kitchen ,


Will be expected to consist of food additives.


Food additives or preservatives are dangerous for your health in any manner , in any quantity, in any frequency.


Natural food cannot have very long shelf life by its very characteristics.







References -

[1] Emami, L., Khodarahimi, E., Mardaneh, P. et al.

Binding interaction of sodium benzoate, potassium sorbate

and sodium dihydrogen citrate with BSA

as food preservatives : in Vitro analysis and computational studies.

Sci Rep 14, 29237 (2024).


[2] Ping Li, Ru Qu, Ming Li, Ping Sheng, Liang Jin, Xiaochang Huang, Zhenjiang Zech Xu,

Impacts of food additives on gut microbiota and host health,

Food Research International,

Volume 196,

2024,

114998,

ISSN 0963-9969,










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