Dangerous Food Additives – AVOID

Hyperactivity (H) – Asthma (A) – Cancer (C)
102 & E102 Tartrazine (food color) H A C
104 & E104 Quinoline Yellow (food color) H A C
107 & E107 Yellow 2G (food color) H A C
110 & E110 Sunset Yellow (Yellow food color #6) H A C
120 & E120 Carmines, Cochineal (food color) H A -
122 & E122 Azorubine, Carmoisine (food color) H A C
123 & E123 Amaranth (Red food color #2) H A C
124 & E124 Ponceau, Brilliant Scarlet (food color) H A C
127 & E127 Erythrosine (Red food color #2) H A C
E128 Red 2G (Red food color) H A C
129 & E129 Allura Red AC (food color) H A C
E131 Patent Blue (food color) H A C
132 & E132 Indigotine, Indigo Carmine (food color) H A C
133 & E133 Brilliant Blue (food color) H A C
142 & E142 Acid Brilliant Green, Green S, Food Green (food color) H A -
143 Fast Green (food color) – A -
150 & E150 Caramel (food color) H – -
151 & E151 Activated Vegetable Carbons, Brilliant Black (food color) H A C
154 Food Brown, Kipper Brown, Brown FK (food color) H A C
155 & E155 Chocolate Brown HT, Brown HT (food color) H A C
160b & E160b Bixin, Norbixin, Annatto Extracts (yellow, red to brown natural colors) H A -
E173 Aluminium (preservatives) – - C
E180 Latol Rubine, Pigment Rubine (preservatives) H A C
200 &
E200-203 Potassium & Calcium Sorbates ,Sorbic Acid (preservatives) H A -
210 & E210 Benzoic Acid (preservatives) H A C
211 & E211 Sodium Benzoate (preservatives) H A -
212 & E212 Potassium Benzoate (preservatives) – A -
213 & E213 Calcium Benzoate (preservatives) – A -
E214 Ethyl Para Hydroxybenzonate (preservatives) – A -
E215 Sodium Ethyl Para Hydroxybenzonate (preservatives) – A -
216 & E216 Propyl P Hydroxybenzonate, Propylparaben (preservatives) – A -
E217 Sodium Propyl P Hydroxybenzonate (preservatives) – A -
220 & E220 Sulphur Dioxide (preservatives) H A -
221 & E221 Sodium Sulphite (preservatives) – A -
222 Sodium Bisulphite (preservatives) – A -
223 & E223 Sodium Metabisulphite (preservatives) – A -
224 & E224 Potassium Metabisulfite (preservatives) – A -
225 & E225 Potassium Sulfite (preservatives) – A -
E226 Calcium Sulphite (preservatives) – A -
E227 Calcium Hydrogen Sulphite (preservatives) – A -
E228 Potassium Bisulphite, Potassium Hydrogen Sulphite (preservatives) H A -
E230 Diphenyl, Biphenyl (preservatives) – - C
E231 Orthophenyl Phenol (preservatives) – - C
E236 Formic Acid (preservative) – - C
E239 Hexamine, Hexamethylene Tetramine (preservatives) – - C
249 & E249 Potassium Nitrate (preservative) – A C
250 & E250 Sodium Nitrite (preservative) H A C
251 & E251 Sodium Nitrate (preservative) H – C
252 & E252 Potassium Nitrate (preservative) H – C
260 & E260 Acetic Acid, Glacial (preservatives) – A -
280 to 283 Calcium or Potassium or Sodium Propionates, Propionic Acid (preservatives) H A
-
310 & E310 Propyl Gallate (Synthetic Antioxidant) – A C
311 & E311 Octyl Gallate (Synthetic Antioxidant) – A -
312 & E312 Dodecyl Gallate (Synthetic Antioxidant) – A -
319 & E319 TBHQ, Tert Butylhydroquinone (Synthetic Antioxidants) H A -
320 & E320 Butylated Hydroxyanisole (BHA) (Synthetic Antioxidants) H A C
321 & E321 Butylated Hydroxytoluene (BHT) or Butylhydroxytoluene (Synthetic Antioxidants)
H A C
407 & E407 Carrageenan (Thickening & Stabilizing Agent) – A C
413 & E413 Tragacanth (thickener & Emulsifier) – A -
414 & E414 Acacia Gum (Food Stabilizer) – A -
416 Karaya Gum (Laxative, Food Thickener & Emulsifier) – A -
421 & E421 Mannitol (Artificial Sweetener) H – -
430 Polyxyethylene Stearate (Emulsifier) – - C
431 Polyxyl Stearate (Emulsifier) – - C
E432 – E435 Polyoxyethylene Sorbitan Monostearate (Emulsifiers Gelling Stabilisers
Thickeners Agents) – - C
433 – 436 Polysorbate (Emulsifiers) – - C
441 & E441 Gelatine (Food Gelling Agent) – A -
466 Sodium CarboxyMethyl Cellulose – - C
507 & E507 Hydrochloric Acid (Hydrolyzing Enhancer & Gelatin Production) – - C
518 & E518 Magnesium Sulphate (Tofu Coagulant) – - C
536 & E536 Potassium Ferrocyanide (Anti Caking Agent) – A -
553 & E553 & E553b Talc (Anti Caking, Filling, Softener, Agent) – - C
620 – 625 MSG Monosodium Glutamate, Glutamic Acid, all Glutamates (Flavour Enhancers)
H A C
627 & E627 Disodium Guanylate (Flavour Enhancers) H A -
631 & E631 Disodium Inosinate 5 (Flavour Enhancers) – A -
635 & E635 Disodium Ribonucleotides 5 (Flavour Enhancers) – A -
903 & E903 Camauba Wax (used in Chewing Gums, Coating and Glazing Agents) – - C
905 & 905 a,b,c Paraffin, Vaseline, White Mineral Oil (Solvents, Coating, Glazing, Anti
Foaming, Lubricant Agents in Chewing Gums) – - C
924 & E924 Potassium Bromate (Agent used in Bleaching Flour) – - C
925 & E925 Chlorine (Agent used in Bleaching Flour, Bread Enhancer and Stabiliser) – - C
926 Chlorine Dioxide (Bleaching Flour and Preservative Agent) – - C
928 & E928 Benzoyl Peroxide (Bleaching Flour and Bread enhancer Agent) – A -
950 & E950 Potassium Acesulphame (Sweetener) – - C
951 Aspartame (Sweetener) H A -
952 & E952 Cyclamate and Cyclamic Acid (Sweeteners) – - C
954 & E954 Saccharine (Sweetener) – - C
1202 & E1202 Insoluble Polyvinylpyrrolidone Insoluble (Stabiliser and Clarifying Agent added
to Wine, Beer, Pharmaceuticals) – - C
1403 Bleached Starch (Thickenner and Stabiliser) – A -
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and search the blog for ‘food additives’ or go straight to the page:
http://www.traditionaloven.com/articles/122/dangerous-food-additives-to-avoid

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Why are E Numbers added to Food?

It may seem odd that so many E numbers are added to foods and drinks these days, but they are there for a reason. Each additive included in products plays a specific role and, without them, many of the products would be vastly different to how we know them.

Here’s a rundown of many of the different types of E numbers used in products today and the specific role they play.

E Numbers and Their Roles
There are various different types of E numbers, each of which plays their own role in food, although some of the roles invariably over lap with other similar E numbers. Understanding what their role is can help provide enlightenment as to exactly why they’re added to food.

Acidity Regulators These E numbers work as acidity regulators are used to alter and control the acid and alkaline levels in foods.

Anti-Caking Agents These E numbers play the role of helping ingredients from sticking together or caking.

Antioxidants Antioxidants play a preserving role. They help inhibit the effects that oxygen naturally had on food, slowing down the decay of products. One example of a natural antioxidant is vitamin C.

Anti-foaming Agents These strange sounding additives help to prevent or reduce foaming occurring in foods.

Bulking Agents As the name suggests, these E numbers are added to foods to bulk them up and make them seem more filling. One example of a bulking agent is starch.

Colours Colours are added to foods and drinks to help make them look more appealing and attractive, or replace natural colours that are lost from the ingredients during the processing stage.

Colour Retention Agents These additives are used to help preserve the natural colour of a food, without the need to add other artificial colourings.

Emulsifiers These additives are included in the manufacture of foods to ensure that when oil and water are mixed together they stay together and don’t separate. They’re used in products such as mayonnaise and ice cream.

Flavourings As the name suggests, flavourings are used to spice up, sweeten up and enhance the flavour of foods. They can be from natural sources or artificial and play a key role in making products palatable, tasty and pleasant for consumers.

Flavour Enhancers These work in a similar way to flavours, but are added to enhance the existing taste and flavour of food. They can come from either artificial or natural sources.

Humectants These additives are included in foods to help them from drying out.

Flour Treatment Agents This is used when flour is included as an ingredient. It helps to improve the colour or look of flour when it’s baked.

Preservatives Preservatives are included to help preserve the life of products. For example, they help prevent food from decaying, growing mould or fungi, or from being affected by other bacteria.

Stabilisers Stabilisers are added to some products to prevent them from separating out. They can also be used in other foods as a form of gelling agent or thickener, helping products gel together better.

Sweeteners It’s not hard to guess that sweeteners are included to sweeten products up. They help improve the taste and flavour of foods and drinks. Sweeteners can be sugar-based, but low-calorie sweeteners are used too and have the benefit of keeping the calorie level of products lower than it would be with sugar.

Thickeners Thickeners are included in the ingredients of some items to help improve the thickness and look of products

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Additives in Cigarettes

As well as being widely used in foods and drinks, additives and E numbers are also commonly used in cigarettes. What’s more, they’re used to the advantage of the manufacturers, to help smokers get hooked to cigarettes and buy more.

It’s easy to overlook the fact that additives exist in more products than just foods and drinks. A very wide range of additives have long been used by the manufacturers of cigarettes to help the products taste better and increase the addictiveness of the cigarettes. Different brands of cigarettes have different additives and flavours contained within them, which is often why smokers love one particular brand more than others, and it’s a crafty move.

The staggering fact is that there are over 600 additives permitted for use in tobacco in the UK – that’s an awful lot of different additives! Nicotine on its own is already very addictive and the issue of adding even more chemicals into cigarettes to make smokers become hooked has been the subject for much criticism over the last 10 years. Anti-smoking campaigners have shared their horror over the use of additives in cigarettes, especially as it means it makes quitting smoking even harder for smokers to achieve, since there are additional ingredients for them to battle against.

Cigarette Additives Revealed
In the past, cigarette manufacturers were allowed to get away with adding umpteen unknown additives to their products without the need to disclose what they were using to consumers. However, increased concern over the huge number of additives being included in with nicotine has thankfully made it a requirement that details of the additives should be declared and made public.

The actual additives included in cigarettes, over 600 of them, makes for shocking reading. Some are seemingly relatively harmless and are added in to help flavour up the tobacco, like honey or even a chocolate-like substance. Others, however, aren’t so pleasant and have their own potentially harmful effects. Some of the more worrying additives in cigarettes include:

Acetone – an additive, but also an ingredient that’s commonly used to make paint stripper.
Ammonia – the toxic smelling chemical that’s found in cleaning products, such as toilet cleaner.
Beta-naphthyl methylether – the smell found in mothballs.
Butane – which is otherwise used as a form of lighter fuel.
Hydrogen cyanide – the poisonous gas that’s used in gas chambers.
Methanol – which is a form of rocket fuel.
Carbon Monoxide – the poisonous gas that comes out of car exhausts.

Knowing of all the extra additives included in cigarettes may serve to make them even less appealing – which isn’t a bad thing, since cigarettes are so bad for your health anyway. It is also worth bearing in mind that the effects of inhaling smoke – and all these awful additives – is not just restricted to the smoker, but also to anyone in their vicinity, who may be passively affected by the smoke in the air around them. If you don’t want to be affected by these additives, or nicotine, or don’t want your family to have to breathe them in either, then the best way of avoiding it is to not smoke

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Dangers and Side Effects of E Numbers

More information is being learnt about E numbers all the time and certain E numbers are now known to produce side effects and unwanted reactions in some people. Here we look at the known dangers and side effects of some commonly used E numbers.

Before being authorised for use in the European Union (EU) all E numbers and additives have to go through various testing procedures. But despite the checks and testing methods, some E numbers that may pose problems have slipped through the net and become a regular part of our food and drinks. In such cases, the true effects of the E numbers haven’t become known until people suffer from unwanted symptoms and health problems.

Just because a danger and side effect has been noted, it doesn’t necessarily mean that everyone that eats or drinks a product with it in will suffer. Far from it, in fact, as some people can get away without any noticeable effects. But people who are particularly sensitive to the ingredient, or suffer from other health conditions that increase their sensitivity, sadly often do fall foul of the side effects.

The symptoms suffered by people range from rashes and skin reactions, to bronchial and breathing problems, headaches, digestive problems, nausea and hyperactivity. The hyperactivity is particularly prone in children and has been linked to a range of colours widely used in products such as drinks.

Which E Numbers?
But how do you know the good E numbers from the bad and which ones specifically have reported effects?

E951 – Aspartame

Aspartame is an artificial sweetener that’s widely used as an ingredient in products such as snacks, desserts, diet and low-sugar foods, drinks and sweets. It’s known to affect some people who have phenylketonuira, or PKU, but reactions have been reported in others too. Side effects are said to include headaches.

E110 – sunset yellow

This is a yellow colouring that is added to a wide range of products such as squash, jelly, marzipan, jams, soup, sauces and tinned fish. Some people suggest it should be avoided by anyone suffering from existing allergic conditions, such as asthma or urticaria (a skin condition), but it’s also one of the E numbers studied by Southampton University researchers. They found it to be involved in increasing hyperactivity in children. The government now recommend that, if a child has signs of hyperactivity of ADHD, it’s worth avoiding this additive.

E102 – tartazine

This is also a yellow food colouring and may cause allergic reactions in some people, including asthma attacks. It’s found in a range of products, such as soups, custard powder, mustard, marmalade, jelly, marzipan, ice lollies, fizzy drinks and squash. Again, it’s recently been found to increase hyperactivity in children. The government now recommend that, if a child has signs of hyperactivity or ADHD, it’s worth avoiding this additive. It is already banned from use in Austria and Norway.

E122 – carmoisine

This is a synthetic red dye that is commonly found in jelly, jam, sweets, flavoured yoghurts, packet soup and blancmange. It may cause allergic reactions in some people. It’s one of the E numbers studied by researchers from Southampton University and found to increase hyperactivity in children. The government now recommend that, if a child has signs of hyperactivity of ADHD, it’s worth avoiding this additive. It’s already banned from use in America, Norway, Japan and Sweden.

E124 – ponceau 4R / cochineal red

This is a type of colouring that is used in all sorts of products, including jelly, soups, packet cake mixes, dessert topping and salami. It’s one of the E numbers that was recently flagged up in a study at Southampton University as increasing hyperactivity in children. The government now recommend that, if a child has signs of hyperactivity of ADHD, it’s worth avoiding this additive. This E number is already banned from use in America and Norway.

E129 – allura red

This orangey red food colouring is a synthetic dye that is used in foods such as sweets and drinks. There are some indications that people who are allergic or intolerant of aspirin may be extra sensitive to it. It’s one of the E numbers studied by researchers from Southampton University and found to increase hyperactivity in children. The government now recommend that, if a child has signs of hyperactivity of ADHD, it’s worth avoiding this additive. This E number is already banned in many other countries, including Belgium, France, Germany, Sweden, Austria and Norway.

E104 – quinoline yellow

This yellow food colouring is used in products such as scotch eggs, smoked haddock and ice cream. It’s one of the E numbers studied by researchers from Southampton University and found to increase hyperactivity in children. The government now recommend that, if a child has signs of hyperactivity of ADHD, it’s worth avoiding this additive. It’s already banned in many other countries, including Australia, America, Japan and Norway.

E211 – sodium benzoate

This is used as preservative in products such as soft drinks, margarine, salad dressing, soya sauce, sweets and some sauces. There are some indications that it may cause reactions in people suffer from asthma or other allergic conditions, particularly when consumed at the same time as E102, tartrazine. It’s one of the E numbers studied by researchers from Southampton University and found to increase hyperactivity in children. The government now recommend that, if a child has signs of hyperactivity of ADHD, it’s worth avoiding this additive.

Although these examples seem startling enough on their own, this is by no means the fully extent of E numbers that could be harmful to health.

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E Numbers – Not Suitable for Vegetarians

E Numbers Not Suitable for Vegetarians

If you’re a vegetarian then you’ll need to consider E numbers if you’re buying and eating processed foods. Not all E numbers are suitable for a vegetarian diet due to where they’re sourced from.

The issue of whether E numbers are suitable for vegetarians or not sadly isn’t always clear-cut. This is because some E numbers can be obtained from either plant or animal sources. An example of this is E306 (tocopherol), which can be obtained from plant fat, therefore making it suitable for vegetarians. But it’s also possible for it to be derived from pork fat, which would be unsuitable for vegetarians.

Unfortunately for consumers, manufacturers don’t always make it clear on packaging exactly where they’ve obtained some E numbers from. If the packet carries the wording, “Suitable for vegetarians,” then the chances are that the ingredients have all come from plant sources. However, if you’re following a strict vegetarian diet and want to be 100% sure or the packaging doesn’t specify whether it’s suitable for vegetarians, then the best bet is to contact the manufacturer and ask for clarification. Contact details should be on the packaging of products and you could write, phone or email.

E Numbers to Avoid

E120 Cochineal: Cochineal is used as a food colouring in products such as drinks, biscuits, sweets, desserts and sauces. As it’s derived from the outer shell of a crushed cactus insect, it’s very much off-limits for vegetarians.

E Numbers to be Wary Of
As mentioned earlier, there are a lot of E numbers that can be derived from both animal and plant sources. The following numbers are examples of E numbers that can be vegetarian and non-vegetarian and that it’s therefore worth being wary of until you can determine their exact origin.
E104 Quinoline yellow
E160a Alpha-carotene, beta-carotene, gamma-carotene and carotene
E161g Canthaxanthin
E252 – Potassium nitrate
E270 Lactic acid
E304 6-0-palmitoyl-L-ascorbic acid
E322 Lecithin
E325 Sodium lactate
E327 Calcium lactate
E422 Glycerol/glycerine
E431 Polyoxyethylene (40) stearate
E432 Polyoxyethylene (20) sorbitan monolaurate
E433 Polyoxyethylene (20) sorbitan mono-oleate
E434 Polyoxyethylene (20) sorbitan monopalmitate
E435 Polyoxyethylene (20) sorbitan monostearate
E436 Polyoxyethylene (20) sorbitan tristearate
E442 Ammonium phosphatides
E445 Glyceryl esters of wood rosin
E470a Sodium, potassium and calcium salts of fatty acids
E470b Magnesium salts of fatty acids
E471 Mono- and di-glycerides of fatty acids
E472a Acetic acid esters of mono- and di-glycerides of fatty acids
E472b Lactic acid esters of mono- and di-glycerides of fatty acids
E472c Citric acid esters of mono- and di-glycerides of fatty acids
E472d Tartaric acid esters of mono- and di-glycerides of fatty acids
E472e Mono- and di-acetyl tartaric acid esters of mono- and di-glycerides of fatty acids
E472f Mixed acetic and tartaric acid esters of mono- and di-glycerides of fatty acids
E473 Sucrose esters of fatty acids
E474 Sucroglycerides
E475 Polyglycerol esters of fatty acids
E476 Polyglycerol esters of polycondensed fatty acids of caster oil
E477 Propane-1,2-diol esters of fatty acids
E479b Thermally oxidised soya bean oil interacted with mono- and di-glycerides of fatty acids
E481 Sodium stearoyl-2-lactylate
E482 Calcium stearoyl-2-lactylate
E483 Stearyl tartrate
E491 Sorbitan monostearate
E492 Sorbitan tristearate
E493 Sorbitan monolaurate
E494 Sorbitan mono-oleate
E495 Sorbitan monopalmitate
E570 Stearic acid
E585 Ferrous lactate
E631 Sodium 5′-inositate
E635 Sodium 5′-ribonucleotides
E640 Glycine and its sodium salt
E920 L-cysteine and L-cysteine hydrochloride
E966 Lactitol
E1105 Lysozyme
E1518 Glycerol mono-, di- and tri-acetate
It’s important to note that ingredients of products do change, so a processed food that you were not able to eat in the past may become suitable for you as a vegetarian at a later stage if the offending E number is removed or replaced. Likewise, things can change in the other direction too, with manufacturers suddenly adding different E numbers to favourite foods so they suddenly become unsuitable for your dietary requirements.

One high profile case that illustrates how this can happen with a change in ingredients (not an E number) was Masterfoods, who announced they were going to change the ingredients in Mars bars and use animal products instead of vegetarian sources. After a massive outcry, they backtracked on their idea and decided to leave the recipe as it always had been.

Due to potential changes in the ingredients of processed foods, it’s a good idea to keep up-to-date by studying food labels as much as possible.

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E Numbers with Animal Origins

E numbers come from a variety of sources, but there are many that have – or may have – animal origins. Here we look at which E numbers this applies to and offer a useful guide for those seeking to avoid consuming products with E numbers derived from animal sources.

In the case of some E numbers, it’s easy to know if they are derived from animal origins, as there’s only one main source where they can come from. Sadly this isn’t always the case though and there are a host of additives which can be sourced from both animal and vegetable origins. This makes it trickier for consumers, as it’s not always easy to know exactly which source has been used in certain products.

If you’re really passionate about avoiding E numbers with animal origins, perhaps for health or dietary purposes, then one way is to avoid all additives that may or may not contain the suspect numbers. Alternatively, you could always write to the manufacturers of the products concerned and ask for confirmation of where the additives are derived from.

E Numbers Purely Derived from Animal Origins
These are the numbers that are derived purely from animal origins:
E120 Cochineal – This crimson red colour comes from the crushed shell of the cactus insect, Dactylopious coccus.
E542 Edible bone phosphate – This originates from animal bones.
E631 Sodium 5’-inosinate – This comes from meat extracts and sardines.
E901 Beeswax – This comes from the honeycomb produced by bees. Many people may think of it as being naturally produced, but people who are strictly avoiding all animal-derived E numbers may prefer to avoid it completely.

E904 Shellac – This substance is obtained from the resin produced by the Lac insect. It’s a native of India and is related to mealy bugs and scale insects.

E Numbers That May Have Animal Origins
The following E numbers can be derived from other animal or vegetable origins:

E161g Canthaxanthin – A pigment found in mushrooms and flamingo feathers.
E236 Formic acid – An acid that’s found naturally in the bodies of ants; it’s also produced synthetically.
E237 Sodium formate – The sodium salt which is manufactured from formic acid, so may come from ants or a synthetic source.
E238 Calcium formate – The calcium salt of formic acid, so may come from ants or a synthetic source.
E252 – Potassium nitrate – This occurs naturally, or is manufactured from animal or vegetable waste.
E422 – Glycerol / Glycerin – This may be produced from animal fats.
E474 Sucroglycerides – This can come from several sources, including lard, tallow and palm oil.
E570 Stearic acid – This comes from animal fats and vegetable oils.
E572 Magnesium salts of fatty acids – This is produced from stearic acid, which can be from both an animal and vegetable source.
E627 Guanosine 5-disodium phosphate – This can come from both sardines and yeast extract.
E631 Sodium 5′-inositate – This can come from dried sardines and extracts of meat.
E635 Sodium 5′-ribonucleotides – This may have animal origins.
E640 Glycine and its sodium salt – This can originate from gelatine.
E910 – L-Cysteine – This can be extracted from the feathers from ducks and chickens.
E920 L-cysteine and L-cysteine hydrochloride – The L-cysteine part of this can be extracted from the feathers from ducks and chickens.
E921 L-cysteine Hydrochloride Monohydrate – The L-cysteine part of this can be extracted from the feathers from ducks and chickens

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Dangers of Food Preservertives

Additives, food preservatives, mercury, pharmaceutical, synthetic vitamin, vaccines pollute water, radiation health risk.

Food preservatives used during processing, prolong shelf life, improve processed foods taste. Additives, simple substances, salt, sugar, artificial chemicals used, antioxidant, anti-microbial, artificial colors better eye appeal.

Currently over 3000 additives used in processing that have different functions.

These substances in foods can affect individuals who are sensitive with some type of allergy, asthma, hay fever, urticaria, etc. Few of these can affect non-allergic people as well. Some substances can cause more reactions than others can. For example, response to sulfur dioxide and sodium benzoate occurs more commonly in asthmatic than the response to tartrazine.

Some feel these responses are not true allergies as one sees but more as chemical responses. Reactions depend on the types of food preservatives used or additive ingested. These may include vomiting, rashes, hives, tight chest, headache, worsening of eczema, and many other symptoms. Similar reactions may occur with an allergy to food such as egg, nuts, etc.

Some edibles have natural elements that may affect you too. For example, fish that is not fresh may have high levels of histamine, cheese may have tyramine, and you may react to the histamine in wine and not the sulfur dioxide!

Antioxidant stop fats and oils from going rancid; for instance, ascorbic acid in butter. BHA and the related compound butylated hydroxy toluene (BHT) have been used for years, mostly in products that are high in fats and oils and preservative for dry types, such as cereals. They slow the development of off-flavors, odors, and color changes caused by oxidation.

Some report problems of rashes, hives, and occasionally tight chests. Studies show this to cause tumors in fish, hamsters, mice, and rats.

Artificial colors make food more colorful; two examples are tartrazine and sunset yellow. Tartrazine is an azo dye, so if you react to this color, you should avoid all of the azo dyes. Those that may contain other types are fruit juices, soft drinks, sweets, desserts, toppings, syrup, cooking oils, sauces, and pickles.

Flavor enhancers bring out flavors like in monosodium glutamate (MSG). Symptoms include headache, burning sensation along the back of the neck, chest tightness or pain, nausea, sweating, and sensation of facial pressure. Tingling may be experienced in the limbs or face.

Products that may contain MSG are oriental, packet soups, sauces, soy sauce, seasonings, and spices. Some people think MSG occurs naturally in mushrooms and tomatoes.

Sulfur dioxide and sodium benzoate (in fruit juices) often cause tight chests in individuals who have asthma. Many will complain of scratchy feeling at the back of their throats. Although these are the common symptoms, others such as rashes may also occur. Sulfur dioxide may be labeled as sodium metabisulphite, potassium metabisulphite, sodium or potassium bisulphite, or sulphite.

Those items that may contain sulfur dioxide are some fruit juices, concentrated soft drinks, dried fruit, dried, wine, beer, some sauces, pickles, and hamburger patties. Types that may contain sodium benzoate are fruit juices, soft drinks, and those with fruit.

Acetyl salicylic acid found in aspirin may result in tight chest or hives in some asthmatic. Different types of salicylic acid can be found in many spices and foods.

Some professionals believe that this type can result in many repercussions, including hyper activity in children. However, this is still controversial. Items that may contain salicylic acid are ice cream, curry powder, paprika, dried thyme, berries, ginger, almonds, apricot, oranges, tea and honey.

Nitrites are used in combination with salt serve as an anti-microbial in meat and for flavoring and fixing color in some red meat, poultry, and fish products. Nitrite salts can react with certain amine (derivatives of ammonia) in food to produce nitrosamines, many of which are cancerous.

Sulfite are used primarily as antioxidant to prevent or reduce discoloration of light-colored fruits and vegetables, such as dried apples and dehydrated potatoes. They are also used in wine making, for bleaching food starches, and used in the production of cellophane for packaging.

Names by which sulfite are listed on food ingredient are sulfur dioxide, sodium sulfite, sodium, and potassium bisulfite, sodium and potassium meta bisulfite. Sulfite used in perishables with thiamin (vitamin B1) are destroyed.

Sulfite added to most food categories and concentration levels may range from 20 parts/million in sugar to 2000 in dried fruits. FDA estimated that more than 1 million asthmatic are sensitive or allergic to sulfite.

Sodium nitrite is another preservative used in processed meats. It can react with amine to produce nitrosamines, known carcinogen.

Soft drinks contain larger amounts of phosphorus that throws off the ratio of calcium. We are less able to eliminate the excess phosphorus through the kidneys as we get older. The caffeine acts as an diuretic that puts extra stress on the kidneys and has dehydrating effects that robs us of nutrients.

Other effects may cause constipation, headaches, hypertension, nausea and vomiting. Some of the non-listed ingredients like ethyl alcohol, brominate vegetable oil, sodium alginate, and caffeine makes cola drinks another health risk.

Sugar (white refined) may not cause cancer but it can lead to other disorders. Sugar stimulates the pancreas to produce insulin, which is needed to metabolize simple carbohydrates. When the pancreas is overworked and can not handle the extra amounts, it leads to hypoglycemia. In this condition we are unable to metabolize it properly.

Sugar turns to alcohol, dehydrates the cells, and leeches calcium from bones, muscles, nerves, teeth and other tissues. Its use can lead to deficiencies in calcium, chromium, copper and magnesium; interferes with the absorption of proteins; can cause an acidic stomach, food allergies, migraine headaches, free radicals in the blood, and can raise adrenaline levels in minors.

Symptoms from these additives may show immediately after ingestion to sensitive individuals or delayed for 6 to 24 hours in others. Anyone with cancer or other conditions should totally avoid all synthetic additives or preservatives. When anything is suspected, keep records and read those ingredients carefully when shopping.

We can tolerate tiny amounts of these food preservatives safely when healthy. One individual food with other additives may be deemed safe if consumed in smaller amounts but when you eat 20 different individual processed types daily with several additives they can definitely have an increasing impact.

http://www.appliedozone.net

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E-numbers and Beware of those additives and E-numbers from animal origin

Which E-numbers and additives are from animal origin?

In this document we list which E-numbers may be derived from animal origin. In many cases the origin of the product may be either from animal or non-animal sources. This is especially the case for those additives that contain fatty acids. These are normally of plant origin, but animal origin cannot be excluded. As the products are chemically identical, only the produces can give information on the exact origin. Each religious (Muslim, Jew, Hindu or other) or other group (vegetarians, vegans) can use the list below to determine whether or not to accept the additive. E-number Name Origin E120 Carmine, Cochineal Colour isolated from the insects Coccus cacti E322 Lecithine Soy beans and for some purposes from chicken eggs. 430 Polyoxyethylene(8) stearate Stearic acid is a fatty acid. See note below this table. E431 Polyoxyethylene (40) stearate Stearic acid is a fatty acid. See note below this table. E432 Polyoxyethylene-20-sorbitan monolaurate Lauric acid is a fatty acid. See note below this table. E433 Polyoxyethylene-20-sorbitan mono-oleate Oleic acid is a fatty acid. See note below this table. E434 Polyoxyethylene-20-sorbitan monopalmitate Palmitic acid is a fatty acid. See note below this table. E435 Polyoxyethylene-20-sorbitan monostearate Stearic acid is a fatty acid. See note below this table. E436 Polyoxyethylene-20-sorbitan tristearate Stearic acid is a fatty acid. See note below this table. 441 (invalid) Gelatin From animal bones. Since the BSE crisis mainly from pork, but other animal bones are used. Halal gelatin is available in specialised shops. E470 Fatty acid salts For fatty acids, see note below this table. E471 Mono- and di-glycerides of fatty acids For fatty acids, see note below this table. E472 Esters of mono- and diglycerides For fatty acids, see note below this table. E473 Sugar esters of fatty acids For fatty acids, see note below this table. E474 Sugarglycerides Combination of sugar and fatty acids. For fatty acids, see note below this table. E475 Polyglycerol esters of fatty acids For fatty acids, see note below this table. E477 Propyleneglycol esters of fatty acids For fatty acids, see note below this table. 478 Mixture of glycerol- and propyleneglycol esters of lactic acid and fatty acids For fatty acids, see note below this table. E479 en 479b Esterified soy oil For fatty acids, see note below this table. E481/2 Natrium/Calcium-stearoyllactylate Mixture of lactic acid and stearic acid, a fatty acid. For fatty acids, see note below this table. E483 Stearyltartrate Mixture of tartaric acid and stearic acid, a fatty acid. For fatty acids, see note below this table. 484 Stearylcitrate Mixture of citric acid and stearic acid, a fatty acid. For fatty acids, see note below this table. E485 (invalid number) Gelatine From animal bones. Since the BSE crisis mainly from pork, but other animal bones are used. Halal gelatin is available in specialised shops. E491-5 Combinations of sorbitol and fatty acids For fatty acids, see note below this table. 542 Edible bone phosphate From animal bones. Since the BSE crisis mainly from pork, but other animal bones are used. E570-73 Stearic acid and stearates Stearic acid is a fatty acid. See note below this table. E626-29 Guanylic acid and guanylatens Mainly from yeast, also from sardines and meat. E630-35 Inosinic acid and inosinates Mainly from meat and fish, also made with bacteria. 636, 637 Maltol and Isomaltol From malt (barley), sometimes also from heating milk sugar. E640 Glycin Mainly from gelatine (see 441 above), also synthetically. E901 Bees wax Made by bees, but does not contain insects. E904 Shellac Natural polymer derived from certain species of lice from India. Insects get trapped in the resin. 913 Lanolin A wax from sheep. It is excreted by the skin of the sheep and extracted from the wool. 920-21 Cystein en cystin Derived from proteins, including animal protein and hair. E966 Lactitol Made from milk sugar 1000 Cholic acid From beef (bile) E1105 Lysozym From chicken eggs Fatty acids Fats, whether from plant or animal origin, consist of glycerol and generally 3 fatty acids. Fats can enzymatically be split in fatty acids and glycerol. The fatty acids can be purified and reconnected to glycerol as mono- di- of triglycerides (glycerol with 1, 2 or 3 fatty acids respectively). Many additives consist of these semi-natural fats, which act as emulsifiers. These semi-natural fats are degraded and metabolise din the body, just like normal fat. Chemically the fatty acids from animal or plant origin are identical. Therefore the origin is of no importance for the function in the food. Producers thus normally choose the cheapest oils to make these fats. This is generally some vegetable oil. However, animal fats can not be excluded. Unfortunately it is not possible to distinguish animal and vegetable fatty acids in the final product. Only the producer can provide information on the origin. As there is a risk for animal fats, Jews, Muslims, Hindus and vegans should avoid these products, unless the origin is mentioned by the producer. Other common ingredients of animal origin : Casein and caseinate A protein from cow’s milk Gelatin From animal bones. Since the BSE crisis mainly from pork, but other animal bones are used. Halal gelatin is available in specialised shops. Lactose Sugar from cow’s milk Omega-3-fatty acids From fish, seals and soy. Whey and wheypowder A fraction of milk, see also here Overview of additives and ingredients that are often mentioned as being from animal origin: E101 Riboflavin (lactoflavin) Yellow food colour. It can be isolated from milk, but commercially produced from micro-organisms. Isolation from milk is too expensive. E153 Carbon Prepared from charcoal from burned wood. Can be obtained from burned animals, but this is no longer done. E161g Canthaxanthin Colour prepared from mushrooms or synthetically from carotene. Historically it was also prepared from shrimp waste or flaming feathers. Synthetic cantaxanthin is cheaper and has higher purity. E270 Lactic acid and lactates Made by bacterial fermentation on sugar waste (molasses). It is not present in milk. All fermented products (dairy and non-dairy) contain lactic acid as the result of bacterial fermentation. Commercially only prepared from sugar. E306, 307, 308 Tocopherols (vitamin E) From vegetable oils. Also in animal (fish) oils but these oils are too expensive. Fish oils are, however, used as a source in food supplements, but not in foods, due to the strong flavour. E325-7 Lactates See E270 above. 375 Nicotinic acid (vitamin B3) From yeast. Production from liver is too expensive. E422 Glycerol Part of animal and vegetable fat. Commercially made synthetically from petroleum. E476 Polyglycerolpolyricinoleate Synthetic vegetable fat. E620-5 Glutamates. Commercially only made from sugar by bacterial fermentation or from seaweed. Theoretically from any protein, but that is too expensive. E927b Ureum Synthetic. Can be isolated from urine, but too complicated and expensive. – Vitamin B12 Commercially only made by bacterial fermentation. Isolation from meat is too expensive, due to the very low concentrations.

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The Camouflage of E-Numbers

The Camouflage of
E-Numbers

The introduction of the E-number designations for chemical additives in processed foods has effectively camouflaged many haraam ingredients. A very convenient cover for concealing haraam ingredients has been discovered by western capitalists who are well aware of Muslim Deeni inhibitions.

The primary purpose for the invention of the E designation, was to conceal the haraam-content of processed foods. Tons and tons of haraam fat, including pork fat, are processed in factories to produce a variety of chemical additives which are designated with E-numbers.

Besides the health hazards which these poisonous substances pose, the spiritual poison o­n account of the haraam raw materials from which these substances are derived, is worse. It is, therefore, imperative for Muslims to abstain from products which contain these deceptive and misleading Enumbers. The E was specially designed to deceive and mislead.

HARMFUL EFFECTS OF ADDITIVES

“Chemical additives are known to affect a child’s behaviour and in many cases can lead to behavioural problems later o­n. For example, in a 2002 UK government–funded study conducted by the UK’s Asthma and Allergy Research Centre, a group of 277 three-year-olds were assessed for o­ne month. Each day for two weeks, the children were given fruit juice laced with four artificial colourants.

The other two weeks, the children were given a similar fruit juice without the additives. Neither the children nor their parents knew which fruit juice was being administered at any given time.

Parents were asked to assess problem behaviours such as interrupting, fiddling with objects, concentration difficulties and temper tantrums. The results of the study showed that the artificial additives were a potent cause of behavioural problems in children.

The researchers commented that significant changes in children’s hyperactive behaviour could be produced by removal of colourants and additives from their diet.

Chemical additives in food and drinks are usually designated by an Enumber and the following chemical Enumbers should be avoided:

E102, E110, E122, E123, E124, E127, E129, E131, E133, E142, E150C, E151, E153, E154, E155, E210-E224, E226, E227, E228, E232, E249, E250, E251, E252, E284, E285, E320, E321, E512, E533B, E621, E942, E954, E1440.

…In some children, MSG (monosodium glutamate) appears to have the ability to trigger symptoms such as headaches, nausea, giddiness, muscle pains, and heart palpitations.”

(Dr. Christopher Imrie, Port Elizabeth —The Herald)

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