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Preservatives and additives in Chinese prepared foods

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Preservatives and additives in Chinese prepared foods

EumiEum | May 13, 2012 06:00 PM

Generally, I avoid buying anything with preservatives or additives, but have just started to try Chinese cooking, and I'm having trouble finding some ingredients that are all natural. So many of the sauces and pickles have preservatives. After reading all the labels, and not being able to find any alternatives, I broke down and bought ya cai and pixian bean paste with preservatives. They have potassium sorbate, acesulfame-K, and/or calcium propionate. Even the dried bean curd sticks i bought ended up having sodium hyposulfite. I'm a little worried. Are these safe? I read about industrial grade salts being used in Chinese pickles, so then I worry what else might be in them. Am I being too paranoid? I realize that the quantities are low, they are FDA approved, and chances are I eat the same things all the time at restaurants, but I still can't help but worry. Short of making my own, what can I do? Are any brands more trustworthy?

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