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FOOD AND COSMETIC ADDITIVE DANGERS

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Because the food industry is profit led, nutrition is not important to the food producers. Costs are cut, cheap synthetic ingredients used and important nutrients stripped from foods to make managing, packaging and transportation easier, shelf life longer and profits higher.

Refined processed poor quality food is causing more illness and malnutrition in humans than any other factor and is responsible for the steep rise in many conditions such as asthma, obesity, diabetes, heart disease, bone, skin and blood disorders, reduced immunity to bacteria, virus and fungal infections and cancer.

The food industry exploded just 50 years ago which means the long term affects of human consumption of these additives has not yet been assessed. Many are just coming to light now as more reports of adverse conditions are linked to additives in foods. The artificial sweetener Aspartame is one example.  See the Aspartame Dangers page.

The food industry denies any responsibility for the adverse affects of this additive yet a 60 day abstinence has improved and even cured many people's health problems. Because it takes so long for conditions to arise from ingesting additives as they slowly build up in the system many other factors can be blamed. This is why the food industry is allowed to continue adding substances that can cause ill health.

When synthetic supplements are added to food to make it more sellable the cofactor minerals and phytonutrients required for absorption are ignored. Natural food contains a balance of nutrients that man has not yet been able to comprehend entirely. The purpose of hundreds of phytonutrients and minerals in the body processes in food is not yet fully understood. Stripping nutrients or adding them during processing is pointless and possibly even hazardous to health until these processes are fully understood.

Dangers for Children

Unfortunately, bright synthetic colours make food attractive to children and it is these colours that can adversely affect children's health the most. This is at a critical time when a child needs to be healthy and able to learn and develop. The effects of additives could have repercussions on the education and personality of a child for the rest of his or her life.

Signs that a child is being affected by E numbers in foods are:

  • irritability

  • hyperactivity

  • temper tantrums

  • oppositional defiance

  • restlessness or difficulty falling asleep

  • anxiety/depression

  • concentration issues

Genetically Modified Food

Foods are being genetically modified to withstand more powerful pesticides, herbicides and fungicides and last far longer without naturally decaying. This means the natural balance in food is being altered and humans are ingesting traces of ever increasing powerful chemicals that are poisonous.

The balanced food of nature has the right amounts of phytochemicals already present. Altering this by artificial means is dangerous because it is not yet known what all these chemicals functions in the body are. Crossing species is upsetting the natural balance in the food chain which man does not yet fully comprehend.

Added Supplements

This ignorance about human bodily micro processes is why stripping the necessary nutrients from foods such as grains and sea salt before selling it to humans for consumption is a practice that should be ceased. Adding a cheaper version of those stripped out nutrients afterwards or adding other nutrients that don't even belong in that food to beguile the consumer into purchasing the product is underhand and cheating people out of real healthy naturally balanced foods. The type of vitamin D that humans can absorb is D3 but often they are sold the version that is useless to the body D2.

Some industries even sell the important compounds they strip from human food products on to other industries to make bigger profits rather than leave them in the food for human consumption such as sea salt. Cheap nutrient free salt and addictive sugar is added to everything so that the consumer will repeatedly buy and eat it, as are many other artificial chemicals to add colour, taste, shelf life and to hide impurities.

 

List of Additives in Food

Avoidance of the products listed below in red by carefully checking ingredients is best and many natural foods can help flush out toxic build up of synthetic additives in the liver, brain and bloodstream. See the Cleanse and Detoxify page to find natural remedies for this. Those in red have been proven to cause adverse health conditions especially in children.

COLOURS

E100 Curcumin
Can cause, hives, skin rashes, increased risk of bleeding to those taking anticoagulants or women who are pregnant.

E101 (i) Riboflavin (ii) Riboflavin-5'-phosphate

E102 Tartrazine
A bright yellow/orange colouring. Banned in Norway and Austria. Can cause hyperactivity, behavioural issues, skin rashes, migraines, chromosomal damage to the foetus, thyroid cancer, blurred vision, anxiety, depression and asthma. Can adversely affect those that are allergic to aspirin.

E103 Alkanet, Alkannin
Yellow/orange colour. Forbidden in some parts of the western world. May increase hyperactivity in affected children. Asthmatics sometimes react badly. Can adversely affect those that are sensitive to aspirin.

E104 Quinoline yellow
Side effects include hyperactivity (ADHD) in children and eye damage, blindness, tumours and cancer. When used in cosmetics it can cause dermatitis. Banned in Australia, USA, Japan and Norway. 

E105 Fast Yellow AB, Fast Yellow, Acid Yellow, C.I. 13015, C.I. 14270 or Food Yellow 2
Banned in Europe and the USA due to harmful toxic properties

E107 Yellow 2G, Acid yellow 17, CI Food yellow 5. Coal tar dye.
Used in soft drinks. It is also used commercially in printing inks. Banned in Australia (1992), Austria, Belgium, Denmark, France, Germany, Japan, Norway, Sweden, Switzerland and USA. It can cause asthma, rashes and hyperactivity. People sensitive to aspirin and asthma sufferers should avoid it.

E110 Sunset Yellow FCF; Orange Yellow S
Can cause urticaria (hives), rhinitis (runny nose), nasal congestion, eye damage, blindness, allergies, hyperactivity, kidney tumours, chromosomal damage, abdominal pain, indigestion, nausea, vomiting, distaste for food and an increased incidence of tumours in animals. Cancer Probability. Used in cereals, bakery, sweets, snack foods, ice cream, drinks and canned fish; synthetic; also in many medications including Berocca, Polaramine, Ventolin syrup; can provoke allergic reactions such as abdominal pain, hyperactivity, hives, nasal congestion, bronchoconstriction, kidney tumours, chromosomal damage, and distaste for food. It produces urticaria, swelling of the blood vessels, gastric upset. Potentially dangerous to asthmatics and persons with rhinitis should avoid it, is known to upset some of the digestive enzymes. Has been linked to growth retardation and severe weight loss in animal tests and increased incidence of tumours in animals. Typical products include orange squash, jelly, jam, cake, sweets, soups, desert mixes, yoghurt, ice lollies, sauces. Banned in the UK, Norway and Finland,

E120 Cochineal; Carminic acid; Carmines
Red colour made from insects and banned in USA. Hyperactives, rhinitis sufferers, urticaria, asthmatics and aspirin sensitives should avoid it. May increase hyperactivity in affected children. It is a natural red colour obtained by crushing of the female Dactilopius coccus, a cactus-dwelling insect indigenous to Central America. The dye is expensive due to the sheer quantity of shells required to produce a small amount. Alcoholic drinks may contain the water soluble form (ammonium carmine), but the insoluble calcium carmine is found in a many more products. Other commercial uses include as an anti-neoplastic agent. E120 has been linked to the cause of allergic reactions. Typical products include alcoholic beverages, dyed cheeses, puddings, icings, sweets, sauces, fizzy drinks, cakes, soups and pie fillings.

E122 Azorubine; Carmoisine
Red colour banned in Japan, Austria, Sweden, Norway and the United States. Carmoisine or azorubine is a synthetic red food dye from the azo dye group. Some of the foods it can be present in are blancmange, marzipan, Swiss roll, jams, preserves, yoghurts, jellies, breadcrumbs and cheesecake mixes. It is also present in red coloured drinks and Oraldene mouthwash. Azorubine is commonly used in the UK. A study commissioned by the UK's Food Standards Agency found that when used in a mixture of other preservatives, increased levels of hyperactivity in children were observed. The process of making synthetic dyes is via treatment of sulphuric acid or nitric acid that is often contaminated by arsenic or other heavy metals that are toxic. Consuming foods that contain excessive carmoisine will cause allergic skin reactions and can lead to cancer.
Can adversely affect those that are sensitive to aspirin.

E123 Amaranth
The FDA in the United States has banned amaranth and it is also banned in Austria, Japan, Norway, Russia and Sweden. Accept for use in caviar, this synthetic colorant is also restricted in France and Italy. Not to be confused with palatable Amaranth, a small, highly nutritious, protein-rich seed typically used as an alternative to grains, Amaranth E123 is a purple-red synthetic coal tar or azo dye used for colouring in food. In it’s physical form, amaranth is introduced as either a powder, in granules or as aluminium lakes. It is added to processed foods to make them appear more appetising and aperitif wine drinks. Because amaranth is an azo dye, it has been proven to provoke asthma, eczema and hyperactivity as well as allergic reactions, similar to nettle rash, among asthmatics and individuals who are sensitive to aspirin. Amaranth is considered very dangerous as it increases hyperactivity in affected children.

E124 Ponceau 4R; Cochineal Red A
Red colour. May increase hyperactivity in affected children. Asthmatics sometimes react badly. Can adversely affect those that are sensitive to aspirin. Artificial synthetic coal tar and azo dye, carcinogen in animals, can produce bad reactions in asthmatics and people allergic to aspirin; 1 in 10,000 people are allergic to 124. Typical products include packet desert mixes, toppings, tinned fruit, soups, salami. Banned in Canada, Norway, USA (in 1976 for cancer causing agents) and restricted in Sweden.

E127 Erythrosine
Coal tar red dye; Polycyclic Aromatic Hydrocarbon. Artificial red colour used in cherries, strawberries and rhubarb packet deserts, biscuits, cakes, spreads and pates, processed cooked meat, canned fruit, custard mix, sweets, bakery and snack foods. Can cause sensitivity to light and learning difficulties; can also increase thyroid hormone levels and lead to hyperthyroidism, was shown to cause thyroid cancer in rats in a study in 1990. May increase hyperactivity in affected children. Asthmatics sometimes react badly. Can adversely affect those that are sensitive to aspirin. Is also used in printing inks and as a biological stain. It also serves as an adsorption and fluorescent indicator, a dental plaque disclosing agent and a radiopaque medium. It has been suggested that erythrosine may affect thyroid activity due the presence of iodine in the molecule which may be released upon degradation and that erythrosine may be carcinogenic. Used as an ingredient to kill maggot lava and flies. Banned in the USA in January 1990, but not recalled by the US FDA.
Banned in Norway.

E128 Red 2G
A synthetic red coal tar and azo dye, which is used particularly in meat products. The latter may contain sulphur dioxide and metabisulfite which normally have a bleaching effect, but Red 2G is relatively unaffected. There is evidence that Red 2G can be converted to aniline in the gut. Laboratory tests have shown that Aniline causes anaemia in rats, as it affects haemoglobin in red blood cells. Typical products include processed meats, jams, soft drinks. May cause damage to genes. To be avoided by hyperactive people, asthmatics and aspirin sensitive people. Also a risk of skin rash and anaemia. May also increase hyperactivity in affected children. Thought to be carcinogenic when added to foods. Banned in Australia, Austria, Belgium, Denmark, Germany, Japan, Switzerland, New Zealand, USA, and many other places except the UK.

E129 Allura Red AC
Allura red is an orange-red synthetic azo dye believed to produce a slightly less severe reaction by asthmatics and individuals who are intolerant to aspirin, however, allura red has also been linked to cancer in laboratory animals and the substance has been banned in Austria, Belgium, Denmark, France, Germany, Norway, Sweden and Switzerland. Individuals with skin sensitivities are advised to avoid allura red. Allura red is used as an colouring in sweets, dairy, confections, biscuits, gelatine, condiments, beverages, puddings, cake mixes and fruit flavoured fillings. The substitute is also used in drugs and cosmetics.

E131 Patent Blue V
Blue colouring. May increase hyperactivity in affected children. Asthmatics sometimes react badly.
Can adversely affect those that are sensitive to aspirin. Be cautious if suffering from allergies or intolerances. It is a synthetic blue-violet coal tar dye used only moderately in the food industry. It is mainly used to colour the lymph vessels,and as a cardiovascular investigative dye. Hypersensitivity reactions reported include itching and nettle rash, nausea, low blood pressure and, in rare cases, anaphylactic shock. Patent Blue V is also used as an acid base indicator. Typical products include scotch eggs. Banned in Australia, Norway, Japan, New Zealand and USA.

E132 lndigotine; Indigo Carmine
Blue colouring. May increase hyperactivity in affected children. Asthmatics sometimes react badly.
Can adversely affect those that are sensitive to aspirin. Be cautious if suffering from allergies or intolerances. It is a synthetic coal tar dye. Commonly added to tablets and capsules; also used in ice cream, sweets, baked goods, confectionary, biscuits. It can cause nausea, vomiting, high blood pressure, skin rashes, breathing problems, brain tumours and other allergic reactions. also as a diagnostic aid (e.g. in kidney function tests). Indigo carmine is also used as a photometric detector, and a biological stain. It is normally produced by a synthesis of indoxyl by fusion of sodium phenylglycinate in a mixture of caustic soda and sodamide. The chemical structure of indigo was determined by Prussian chemist J. F. W. Adolf von Baeyer in 1883. Typical products include milk deserts, sweets, biscuits. Banned in Norway.

E133 Brilliant Blue FCF
May increase hyperactivity in affected children. Polycyclic Aromatic Hydrocarbon, Triphenylmethane dye. Used in dairy products, sweets and drinks, synthetic usually occurring as aluminium lake (solution) or ammonium salt; Can cause hyperactivity, skin rashes, bronchoconstriction (combined with E127 and E132), chromosomal damage. It is also used in inks, as a fabric and wool dye, and to stain proteins. Banned in British Commonwealth 1972-1980. Banned in Austria, Belgium, France, Germany, Norway Switzerland and Sweden.

E140 Chlorophylls and chlorophyllins

E141 Copper complexes of chlorophyll and chlorophyllins

E142 Green S
Green colouring. Can cause cancer. It is a synthetic coal tar derivative; used in canned peas, mint jelly and sauce, packet bread crumbs and cake mixes; May cause asthma, rashes and hyperactivity. Mutagenic in animal tests. Banned in Canada, Japan, Sweden, USA and Norway.

E150a Plain caramel
E150b Caustic sulphite caramel
E150c Ammonia caramel
E150d Sulphite ammonia caramel
E150a - d are dark brown colours made from sucrose in the presence of ammonia, ammonium sulphate, sulphur dioxide or sodium hydroxide. The types of caramel colour available include plain (spirit) caramel (prepared by controlled heat treatment of carbohydrates with or without an acid or base), caustic sulphite caramel (produced by heat treatment of carbohydrates with sulphur containing compounds), ammonia caramel (heat treatment in the presence of ammonia) and sulphite ammonia caramel. Should be avoided as it can cause hyperactivity. Some caramels may damage genes, slow down growth, cause enlargement of the intestines and kidneys and may destroy vitamin B. It can be manufactured without ammonia. Used in oyster, soy, fruit and canned sauces, beer, whiskey, biscuits, pickles, cakes, doughnuts, flour products, chocolate products, fizzy drinks, beer, wine, sweets, crisps, bread, pates, ice cream, sauces, pickles, preserves, vegetable protein and similar meat substitutes.

E151 Brilliant Black BN; Black PN
Brown/black colouring. May increase hyperactivity in affected children. Asthmatics sometimes react badly.
Can adversely affect those that are sensitive to aspirin. Be cautious if suffering from allergies or intolerances. Synthetic colour; coal tar derivative (may be carcinogenic); used in brown sauces, blackcurrant cake mixes; Potentially dangerous to asthmatics, probable cause for ADD in children and may cause urticaria and problem to rhinitis sufferers. Also known to interfere with some digestive enzymes.
Banned in Denmark, Australia, Belgium, France, Germany, Switzerland, Austria, USA, Norway and greatly restricted Sweden.

E152 Black 7984, Food Black 2, or C.I. 27755
A brown-to-black synthetic diazo dye. It usually comes as a tetrasodium salt. When used as a food dye, it has E number E152. It is also used in cosmetics. Its use is discontinued in USA and EU since 1984. It is currently delisted and not used anymore both in European Union and USA. It is also not permitted in Australia and Japan. It appears to cause allergic or intolerance reactions, particularly amongst those with an aspirin intolerance. It is a histamine liberator, and may worsen the symptoms of asthma. It is one of the colourants that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.

E153 Vegetable carbon
May increase hyperactivity in affected children. Be cautious if suffering from allergies or intolerances. Black colour, charcoal pigment; used in jams, jelly crystals, liquorice; only the vegetable derived variety permitted in Australia. Banned in the United States

E154 Brown FK
Kipper or Food Brown. Made from 6 azo dyes and sodium chloride and/or sodium sulphate. It is mainly used to give fish flesh a healthy pigment which will not leach or fade during cooking. Typical products include smoked and cured fish, crisps, cooked meats. Banned in Austria, Australia, Japan, New Zealand, Switzerland, USA and all EEC countries except the UK.

E155 Brown HT
May increase hyperactivity in affected children. Asthmatics sometimes react badly.
Can adversely affect those that are sensitive to aspirin. Be cautious if suffering from allergies or intolerances. It is a brown colour, coal tar and azo dye; used in chocolate cake mixes; can produce bad reactions in asthmatics and people allergic to aspirin; also known to induce skin sensitivity; thought to be a carcinogenic in food, ADD children can have an adverse reaction to this dye. Typical products include foods where a chocolate colour is required, e.g. cakes and biscuits. Banned in Austria, Belgium, Denmark, France, Germany, Norway, Switzerland, Sweden and USA

E160a Carotenes
Available as both synthetic and natural, companies do not have to specify which one they use.
NATURAL beta carotene has been shown to be a powerful cancer preventive substance when ingested with natural vitamin E, vitamin C, selenium and zinc. Note: Do not take zinc sulphate as it has been shown to cause cancer. (“Cancer-Causing Agents” by Ruth Winter.) It has also been proven to reduces the risk of cardiovascular disease and strengthen the immune system.
SYNTHETIC beta carotene has been shown to increase the risk of cancer risk and to increase the death rates among smokers.
Note: Only purchase capsule and tablet supplements that list beta-carotene as natural and that list the source of the beta-carotene- which is usually Dunaliella salina algae or red palm-on the label. The word “natural” means nothing legally. Almost all beta -carotene supplements do not specify the source of the beta-carotene.

Do not buy natural beta carotene extracted from carrots or carrot oil. It is extracted with the extremely dangerous solvent hexane, and hexane residue will always remain in the product. Hexane has been proven to cause birth defects, DNA damage and cancer.
Ideally, natural beta-carotene (with the source given) should always contain natural Vitamin E, which is a safe preservative.
In cosmetics it is declared as C.I.75130

Note: Cooked carrots are a rich source of beta-carotene. Try to buy only organic carrots as carrots are heavily sprayed with pesticides. Fat or oil from fish, avacado, coconut, nuts or seeds must be eaten at the same time for the body to be able to absorb the beta-carotene and to process it into Vitamin A. Natural beta -carotene cannot be converted into Vitamin A in the body by diabetics, infants and people with gall bladder disorders or thyroid disorders.

E160b Annatto; Bixin; Norbixin
Red colour; derived from a tree (bixa orellana); Water soluble annatto contains bixin, a carotenoid and the main colourant which may be interconverted by hydrolysis to norbixin. Water soluble annatto contains sodium or potassium salts of norbixin as the major colourant. Annatto, bixin and norbixin can be used in a great variety of foods due to being either oil or water soluble. Typical products include soft drinks, fruit fillings, cheese, spreads, sauces, oil, cakes, butter, margarine, pastry, crisps, ice cream, ice lollies and smoked fish. Used as a body paint, fabric dye, antibacterial, antioxidant, digestive aid and expectorant; used to dye cereals, snack foods, soaps, textiles and varnishes; known to cause urticaria (nettle rash) and flare-ups of angioneurotic oedema. It is implicated in asthma (containing salicylic acid) and hyperactivity. See Annatto for more information.

E160c Paprika extract; Capsanthian; Capsorubin

E160d Lycopene
Lycopene is a natural red colour derived from tomatoes. Banned in some countries.

E160e Beta-apo-8'-carotenal (C30)
E160f Ethyl ester of beta-apo-8'-carotenoic acid (C30)
E161a Flavoxanthin
E161b Lutein
E161c Cryptoaxanthin
E161d Rubixanthin
E161e Violaxanthin
E161f Rhodoxanthin
E161g Canthaxanthin
E162 Beetroot Red; Betanin
E163 Anthocyanins
E170 Calcium carbonate
E171 Titanium dioxide
E172 Iron oxides and hydroxides
E173 Aluminium
E174 Silver
E175 Gold
E180 Litholrubine BK
E181 Tannic acid, Tannins


PRESERVATIVES

Sorbates are added to margarine, dips, cakes, fruit products

E200 Sorbic acid
Can cause headaches and intestine upset.

E202 Potassium sorbate
Can cause headaches and intestine upset.

E203 Calcium sorbate
Can cause headaches and intestine upset.

Benzoates are added to juices, soft drinks, cordials, syrups, medications etc. All the following benzoates can cause headaches, intestine upset. May increase hyperactivity in affected children. Asthmatics sometimes react badly. Be cautious if suffering from any allergies or intolerances. May cause cancer.

E210 Benzoic acid
E211 Sodium benzoate
E212 Potassium benzoate
E213 Calcium benzoate
E214 Ethyl p-hydroxybenzoate
E215 Sodium ethyl p-hydroxybenzoate
E216 Propyl p-hydroxybenzoate
E217 Sodium propyl p-hydroxybenzoate
E218 Methyl p-hydroxybenzoate
E219 Sodium methyl p-hydroxybenzoate

Sulphites are added to dried fruit, fruit drinks, sausages and many other foods. The following sulphites in red can cause headaches, intestine upset, skin disorders and destroys Vitamin B12

E220 Sulphur dioxide
E221 Sodium sulphite
E222 Sodium hydrogen sulphite
E223 Sodium metabisulphite
E224 Potassium metabisulphite
E225 Potassium sulphite
E226 Calcium sulphite
E227 Calcium hydrogen sulphite
E228 Potassium hydrogen sulphite

E230 - E262 can cause headaches, skin disorders and intestinal upsets.

E230 Biphenyl; diphenyl
E231 Orthophenyl phenol
E232 Sodium orthophenyl phenol
E233 Thiabendazole,2-(Thiazol-4-yl) benzimidazole
E234 Nisin
E235 Natamycin
E236 Formic acid
E237 Sodium formate
E238 Calcium formate

E239 Hexamethylene tetramine
May cause cancer

E242 Dimethyl dicarbonate

Nitrites are added to processed meats like bacon, sausages, ham, frozen meals, frozen pizzas, pepperoni, hot dogs, canned soups with meat, ravioli meat dishes etc. Vitamin C naturally found in fresh fruits and vegetables has been shown to help prevent the formation of cancer-causing nitrosamines.

E249 Potassium nitrite
Upsets the blood pressure.

E250 Sodium nitrite
Sodium Nitrate has been strongly linked to the formation of cancer-causing nitrasamines in the human body, leading to a sharp increase in the risk of cancer for those consuming them. A 2005 Hawaii University study found that eating processed meats increased the risk of pancreatic cancer by 67%, whilst another study found that it increased the risk of colorectal cancer by 50%. These are scary numbers for those consuming processed meats on a regular basis. Upsets the blood pressure.

E251 Sodium nitrate
Upsets the blood pressure.

E252 Potassium nitrate
Upsets the blood pressure.

E260 Acetic acid
E261 Potassium acetate
E262 Sodium acetate

E263 Calcium acetate
E264 Ammonium acetate
E270 Lactic acid

Propionates are added to bread, crumpets, bakery products etc

E280 Propionic acid
E281 Sodium propionate
E282 Calcium propionate
E283 Potassium propionate

E284 Boric acid
E285 Sodium tetraborate; borax

E290 Carbon dioxide
Can cause stomach upsets.

E296 Malic acid
E297 Fumaric acid
E1105 Lysozyme


ANTIOXIDANTS

E300 Ascorbic acid
E301 Sodium ascorbate
E302 Calcium ascorbate
E303 Potassium ascorbate
E304 Fatty acid esters of ascorbic acid
E306 Tocopherols
E307 Alpha-tocopherol
E308 Gamma-tocopherol
E309 Delta-tocopherol

Synthetic Antioxidants are added to margarines, vegetable oils, fried foods, snacks, biscuits etc

E310 Propyl gallate

E311 Octyl gallate
Can cause eczema

E312 Dodecyl gallate
Can cause eczema

E315 Erythorbic acid
E316 Sodium erythorbate

E319 Tert-ButylHydroQuinone

E320 Butylated hydroxyanisole (BHA)
May increase hyperactivity in affected children. Asthmatics sometimes react badly. Be cautious if suffering from any allergies or intolerances. Not be suitable for babies. Can affect cholesterol levels.

E321 Butylated hydroxytoluene (BHT)
May increase hyperactivity in affected children. Asthmatics sometimes react badly. Be cautious if suffering from any allergies or intolerances. Not be suitable for babies. Can affect cholesterol levels.


SWEETENERS

E420 (i) Sorbitol (ii) Sorbitol syrup
E421 Mannitol
E950 Acesulfame K

E951 Aspartame
Products that
contain aspartame are: Coca Cola and Pepsi drinks, Children’s Tylenol Chewable Tablets, Flintstones Complete Children’s Chewable Vitamins, Metamucil Sugarfree, Breath Savers, Wrigley’s Extra Sugar Free Gum, Kellogg’s All Bran, Chewable Vitamin D supplements, Twin Labs Endurance Quick fix Powder, Calcilyte. There are over 92 health side affects associated with aspartame consumption. Because aspartame can dissolve into solution it can travel throughout the body and deposit in any tissue. Aspartame brings on clinical diabetes and causes convulsions. See the Aspartame Dangers page for more information

E952 Cyclamic acid and its Na and Ca salts
E953 lsomalt
E954 Saccharin and its Na, K and Ca salts
E957 Thaumatin
E959 Neohesperidine DC
E965 (i) Maltitol (ii) Maltitol syrup
E966 Lactitol


E967 Xylitol
Xylitol, often found in chewing gum and breath mints is toxic to dogs. See Nature Cutes For Pets


EMULSIFIERS, STABILISERS, THICKENERS AND GELLING AGENTS

E322 Lecithins
E400 Alginic acid
E401 Sodium alginate
E402 Potassium alginate
E403 Ammonium alginate
E404 Calcium alginate
E405 Propane-1,2-diol alginate
E406 Agar

E407 Carrageenan
Can cause peptic disorder

E407a Processed eucheuma seaweed
E410 Locust bean gum; carob gum

E412 Guar gum
Is a fibre extracted from the seed of the Guar plant which is a leguminous shrub Cyamopsis tetragonoloba. It contains about 80% of galactomannan, 10% moisture, 10% protein and trace amounts of heavy metals and ash. The amount of these impurities depends on the species, sources and purification process. Some manufacturers promote guar gum as a agent for weight loss because it decreases appetite by providing a "feeling of fullness. Guar gum can swell as much as 20 fold. If an user takes an excessive amount of guar gum powder it may cause obstruction at the oesophagus.

The use of guar gum as an ingredient in non-prescription diet aids was officially banned in the early 1990s by the FDA. It would bind with liquids in the stomach and swell, causing a feeling of satisfying fullness. This swollen mass could also cause dangerous intestinal and duodenal blockages, however. Guar gum was declared unsafe and ineffective for use as a non-prescription diet aid, although it is still used in processed products such as beverages, soups, cottage cheese and some frozen desserts like ice cream and sauces as a food thickener and binder.

Guar gum is used as a laxative. It is also used for treating diarrhoea, irritable bowel syndrome, obesity and diabetes; for reducing cholesterol and for preventing hardening of the arteries (atherosclerosis).

In processed foods and beverages, guar gum is used as a thickening, stabilizing, suspending and binding agent. In manufacturing, guar gum is used as a binding agent in tablets and as a thickening agent in lotions and creams.

Guar gum can reduce chemical absorption which means it may also reduce glucose absorption and cause glucose fluctuations. During the fermentation of guar gum in the large intestine, carbon dioxide, fatty acid and hydrogen are produced and they will lower the pH of the medium. Prolonged ingestion of guar gum increased the odds for colorectal cancer in the studies of rats. One group explained that the soluble fibre did not raise distal butyrate concentration high enough to protect the colon from cancer, as butyrate demonstrated to slow the growth of cancer cells cultured in vitro. However, two other studies suggested that guar gum was non-carcinogenic. It has also been found that dietary fibre supplementation with 10% pectin or with 10% guar gum (fed during the promotional stage of carcinogenesis suppressed colon cancer incidence in study of rats. So it is unclear if guar gum promotes cancers or suppresses cancers.

E413 Tragacanth
Be cautious if you suffering from allergies or intolerances.

E414 Acacia gum; gum arabic
E415 Xanthan gum
E416 Karaya gum
E417 Tara gum
E418 Gellan gum
E425 Konjac
E432 Polyoxyethylene sorbitan monolaurate; Polysorbate 20
E433 Polyoxyethylene sorbitan mono-oleate; Polysorbate 80
E434 Polyoxyethylene sorbitan monopalmitate; Polysorbate 40
E435 Polyoxyethylene sorbitan monostearate; Polysorbate 60
E436 Polyoxyethylene sorbitan tristearate; Polysorbate 65
E440 Pectins
E442 Ammonium phosphatides
E444 Sucrose acetate isobutyrate
E445 Glycerol esters of wood rosins
E460 Cellulose

E461 Methyl cellulose
Can cause peptic disorder

E463 Hydroxypropyl cellulose
Can cause peptic disorder

E464 Hydroxypropyl methyl cellulose
Can cause peptic disorder

E465 Ethyl methyl cellulose
Can cause peptic disorder

E466 Carboxy methyl cellulose
Can cause peptic disorder

E467 Sodium carboxy methyl cellulose
E468 Crosslinked sodium carboxy methyl cellulose
E469 Enzymatically hydrolysed carboxy methyl cellulose
E470a Sodium, potassium and calcium salts of fatty Acids
E470b Magnesium salts of fatty acids
E471 Mono- and diglycerides of fatty acids
E472a Acetic acid esters of mono- and diglycerides of fatty acids
E472b Lactic acid esters of mono- and diglycerides of fatty acids
E472c Citric acid esters of mono- and diglycerides of fatty acids
E472d Tartaric acid esters of mono- and diglycerides of fatty acids
E472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
E472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E473 Sucrose esters of fatty acids
E474 Sucroglycerides
E475 Polyglycerol esters of fatty acids
E476 Polyglycerol polyricinoleate
E477 Propylene glycol esters of fatty acids
E479b Thermally oxidised soya bean oil interacted with mono and diglycerides 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 monooleate
E495 Sorbitan monopalmitate
E1103 Invertase


ACID, ACIDITY REGULATORS, ANTI-CAKING AGENTS, ANTI-FOAMING AGENTS, BULKING AGENTS, CARRIERS AND CARRIER SOLVENTS, EMULSIFYING SALTS, FIRMING AGENTS, FLAVOUR ENHANCERS, FLOUR TREATMENT AGENTS, FOAMING AGENTS, GLAZING AGENTS, HUMECTANTS, MODIFIED STARCHES, PACKAGING GASES, PROPELLANTS, RAISING AGENTS AND SEQUESTRATES

E170 Calcium carbonates
E260 Acetic acid
E261 Potassium acetate
E262 Sodium acetate
E263 Calcium acetate
E270 Lactic acid
E290 Carbon dioxide
E296 Malic acid
E297 Fumaric acid
E325 Sodium lactate
E326 Potassium lactate
E327 Calcium lactate

E330 Citric acid
Intestinal upset. Can cause cancer.

E331 Sodium citrates
E332 Potassium citrates
E333 Calcium citrates

E334 Tartaric acid L-(+)
Intestinal upset

E335 Sodium tartrates
E336 Potassium tartrates
E337 Sodium potassium tartrate

E338 Phosphoric acid
Can cause peptic disorder

E339 Sodium phosphates
Can cause peptic disorder

E340 Potassium phosphates
Can cause peptic disorder

E341 Calcium phosphates
Can cause peptic disorder

E343 Magnesium phosphates
E350 Sodium malates
E351 Potassium malate
E352 Calcium malates
E353 Metatartaric acid
E354 Calcium tartrate
E355 Adipic acid
E356 Sodium adipate
E357 Potassium adipate
E363 Succinic acid
E380 Triammonium citrate
E385 Calcium disodium ethylene diamine tetra-acetate; calcium disodium
EDTA (widely used to dissolve lime scale)
E422 Glycerol
E431 Polyoxyethylene (40) stearate

E450 Diphosphates
Can cause peptic disorder

E451 Triphosphates
E452 Polyphosphates
E459 Beta-cyclodextrin
E500 Sodium carbonates
E501 Potassium carbonates
E503 Ammonium carbonates
E504 Magnesium carbonates
E507 Hydrochloric acid
E508 Potassium chloride
E509 Calcium chloride
E511 Magnesium chloride
E512 Stannous chloride
E513 Sulphuric acid
E514 Sodium sulphates
E515 Potassium sulphates
E516 Calcium sulphate
E517 Ammonium sulphate
E520 Aluminium sulphate
E521 Aluminium sodium sulphate
E522 Aluminium potassium sulphate
E523 Aluminium ammonium sulphate
E524 Sodium hydroxide
E525 Potassium hydroxide
E526 Calcium hydroxide
E527 Ammonium hydroxide
E528 Magnesium hydroxide
E529 Calcium oxide
E530 Magnesium oxide
E535 Sodium ferrocyanide
E536 Potassium ferrocyanide
E538 Calcium ferrocyanide
E541 Sodium aluminium phosphate
E551 Silicon dioxide
E 552 Calcium silicate
E553a (i) Magnesium silicate (ii) Magnesium trisilicate
E553b Talc
E554 Sodium aluminium silicate
E555 Potassium aluminium silicate
E556 Aluminium calcium silicate
E558 Bentonite
E559 Aluminium silicate; Kaolin
E570 Fatty acids
E574 Gluconic acid
E575 Glucono delta-lactone
E576 Sodium gluconate
E577 Potassium gluconate
E578 Calcium gluconate

E579 Ferrous gluconate
E585 Ferrous lactate
E620 Glutamic acid

E621 Monosodium glutamate
Monosodium glutamate (MSG) is a dangerous chemical found in virtually all processed meat products. MSG is a dangerous excitotoxin linked to neurological disorders such as migraine headaches, Alzheimer’s disease, loss of appetite control, obesity and many other serious health conditions. Manufacturers use MSG to add an addictive savoury flavour to dead-tasting processed meat products.
Added to flavoured crackers, snacks, takeaways, Chinese foods, instant noodles, soups etc. and can cause headaches, dizziness and chest pains.

E622 Monopotassium glutamate
E623 Calcium diglutamate

E624 Monoammonium glutamate
E625 Magnesium diglutamate
E626 Guanylic acid

E627 Disodium guanylate
Added to flavoured crackers, snacks, takeaways, Chinese foods, instant noodles, soups etc. and can cause headaches, dizziness and chest pains.

E628 Dipotassium guanylate
E629 Calcium guanylate
E630 lnosinic acid

E631 Disodium inosinate
Added to flavoured crackers, snacks, takeaways, Chinese foods, instant noodles, soups etc. and can cause headaches, dizziness and chest pains.

E632 Dipotassium inosinate
E633 Calcium inosinate
E634 Calcium 5'-ribonucleotides

E635 Disodium 5'-ribonucieotides
Added to flavoured crackers, snacks, takeaways, Chinese foods, instant noodles, soups etc. and can cause headaches, dizziness and chest pains.

E640 Glycine and its sodium salt
E650 Zinc acetate
E900 Dimethylpolysiloxane
E901 Beeswax, white and yellow
E902 Candelilla wax
E903 Carnauba wax
E904 Shellac
E905 Microcrystalline wax
E912 Montan acid esters
E914 Oxidised Polyethylene wax
E920 L-Cysteine
E927b Carbamide
E938 Argon
E939 Helium
E941 Nitrogen
E942 Nitrous oxide
E943a Butane
E943b Iso-butane
E944 Propane
E948 Oxygen
E949 Hydrogen
E999 Quillaia extract
E1200 Polydextrose
E1201 Polyvinylpyrrolidone
E1202 Polyvinylpolypyrrolidone

E1223 Methylisothiazolinone (MI or MIT), also known asmethylisothiazoline, is a powerful synthetic biocide and preservative commonly used in a range of consumer personal care products including cosmetics, lotions, moisturisers, mouthwashes, sanitary wipes, shampoos, soaps, sunscreens as well as dish washing-up liquid and paint. It is a cytotoxin that may affect different types of cells and dermatologists have long been concerned about a rise in the number of people having allergic responses to it. It can cause cell and nerve damage and is lethal to mature neurons in the brain due to its ability to liberate zinc from intracellular metal binding sites. The liberated zinc, in turn, triggers a cell death cascade in neurons. Check as other names such as:

Synonyms: MI; 2-Methyl-3(2H)-isothiazolone, 3(2H)-Isothiazolone, 2-methyl-, Caswell No. 572A, 2-Methyl-4-isothiazoline-3-one

Trade Names: KathonCG 243; Kordek 50; Kordek 50C; Kordek MLX; Microcare MT; N-Methylisothiazolin-3-one; N-Methylisothiazolone; Neolone; Neolone 950; NeoloneCapG; Neolone M 10; Neolone M 50; Neolone PE; Optiphen MIT; OriStar MIT; ProClin 150; ProClin 950; SPX; and Zonen MT

E1404 Oxidised starch
E1410 Monostarch phosphate
E1412 Distarch phosphate
E1413 Phosphated distarch phosphate
E1414 Acetylated starch
E1420 Acetylated Starch
E1422 Acetylated distarch adipate
E1440 Hydroxyl propyl starch
E1442 Hydroxy propyl distarch phosphate
E1450 Starch sodium octenyl succinate
E1451 Acetylated oxidised starch
Polyethylene glycol 6000
E1505 Triethyl citrate
E1518 Glyceryl triacetate; triacetin
E1520 Propan-1,2-diol; propylene glycol

Sudan Scarlet Red Food Dye

Red Sudan dyes have been shown to cause cancer in laboratory animals and these findings could also be significant for human health. Because Sudan dyes may contribute to the development of cancer in people they are not considered safe to eat.But there is no immediate risk of illness. At the levels found the risk is likely to be very small but an accumulation over a long period of time could prove fatal.

The UK Food Standards Agency is working with local authorities to stop all products containing Sudan dyes (this includes Sudan I, Sudan II, Sudan III and Sudan IV – otherwise known as scarlet red) from being sold in the UK. It is also asking companies that produce and sell these products to make sure they are withdrawn and recalled.

Cargoes of dried and crushed or ground chilli and curry powders coming into any country in the EU must be accompanied by a certificate showing they have been tested and found to be free of Sudan dyes. Random sampling is also being carried out at ports and by local authorities. All consignments found to contain these dyes are destroyed.

The problem is if people order online from abroad the product they buy may not have been through any safety tests so always check any food items you purchase online to make sure it does not contain red food dye.

CLEANSE AND DETOXIFY

Through stools, urine, tears and sweat the body rids itself of toxins like synthetic food additives that would otherwise build up and lead to sickness and disease. Fevers and skin eruptions are a natural part of the cleansing process and shouldn't be suppressed. Cleansing allows the body to restore balance and occurs when imbalance is too great and threatens health and life. Ingesting live organic natural plant foods encourages this process. Visit the Cleanse and Detoxify page to find out which natural foods can help the body clean itself inside and out.

 

"Nature cures not the physician..." Hippocrates 460 BC

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