The expert spoke about the rules for choosing high-quality Easter cakes
Easter cakes and cottage cheese are not recommended to be purchased at spontaneous markets without the necessary documents, as well as at places of sale where storage conditions are violated and there is no information about the composition of the product. This advice was given on April 4 by Acting Dean of the Faculty of Natural Sciences of the State University of Education, biologist Irina Lyalina in an interview with the newspaper.Ru.
"When buying a ready-made Easter cake and cottage cheese in a store, you should carefully evaluate the appearance, packaging, composition and storage conditions. A good cake has a smooth surface, without cracks. The glaze is not sticky, does not crumble, and does not have ugly streaks. The crumb is moderately porous: not over-dried or excessively moist, without foreign odors (musty or sour). The packaging is a film or a closed box, on which the composition, expiration date and date of manufacture are necessarily indicated," the expert said.
She also noted that a high-quality product should not contain synthetic flavors and artificial colors, and the shelf life should not exceed 30 days.
According to her, sulfites (E220–E228), which can cause exacerbations in asthmatics, as well as preservatives and antioxidant E321, which often indicate an excessively long shelf life, are undesirable. The expert explained that natural cakes are stored for 5-10 days, industrial cakes are stored for up to a month, and a longer period indicates the presence of preservatives.
A gastroenterologist at the Soft Medical Center, Tatiana Golovchanskaya, reported on April 3 that the use of low-quality dyes when coloring Easter eggs can lead to poisoning and allergic reactions. She noted that the safest option is natural dyes that can be used at home.
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