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20.10.2011

Top 20 Food Additives to Avoid (20 пищевых добавок, которые следует избегать -- англ.)

Name

E #

Usage

Facts you need to know

Allura 

Red AC

E-129

Food coloring in snacks, sauces, preserves, soups, wine, cider, etc.

Avoid if you suffer from asthma, rhinitis (including hayfever), or urticaria (hives).

Amaranth

E-123

Food coloring in wine, spirits, fish roe.

Banned in the U.S. Avoid if you suffer from asthma, rhinitis, urticaria or other allergies.

Aspartame

E-951

Sweetener in snacks, sweets, alcohol, desserts, ~diet" foods

May affect people with PKU (phenylketonuria). Recent reports show possibility of headaches, blindness, and seizures with long-term high doses of aspartame.

Benzoic acid

E-210

Preservative in many foods, including drinks, low sugar products, cereals, meat products.

Can temporarily inhibit the function of digestive enzymes. May deplete glycine levels. Avoid ifyou suffer from asthma, rhinitis, urticaria or other allergies.

Brilliant 

Black BN

E-151

In drinks, sauces, snacks, wines, cheese, etc.

Avoid if you suffer from asthma, rhinitis, urticaria, or other allergies.

Butylated Hydroxy-anisole

E-320

Preservative, particularly in fat-containing foods, confectionery, meats.

The International Agency for Research on Cancer says BHA is possibly carcinogenic to humans. BHA also interacts with nitrites to form chemicals known to cause changes in the DNA of cells.

Calcium benzoate

E-213

Preservative in many foods, including drinks, low-sugar products, cereals, meat products.

Can temporarily inhibit function of digestive enzymes and may deplete levels ofthe amino acid glycine. Should be avoided by those with hay fever, hives, and asthma.

Calcium sulphite

E-226

Preservative in a vast array of foods-from burgers to biscuits, from frozen mushrooms to horseradish. Used to make old produce look fresh.

In the U.S., sulphites are banned from many foods, including meat. They can cause bronchial problems, flushing, low blood pressure, tingling, and anaphylactic shock. The International Labour Organization says avoid them ifyou suffer from bronchial asthma, cardiovascular or respiratory problems and emphysema.

Monosodium glutamate (MSG)

E-621

Flavor enhancer.

Has been known to cause pressure on the head, seizures, chest pains, headache, nausea, burning sensations, and tightness of face. Many baby food producers have stopped adding MSG to their products.

Ponceau 4R, Conchineal 

Red A

E-124

Food coloring.

People who suffer from asthma, rhinitis or urticaria may find their symptoms become worse following consumption of foods containing this coloring.

Potassium benozoate

E-212

See calcium benzoate.

See calcium benzoate.

Potassium nitrate

E-249

Preservative in cured meats and canned meat products.

It can lower the oxygen-carrying capacity of the blood; it may combine with other substances to form nitrosamines, which are carcinogenic; and it may have an atrophying effect on the adrenal gland.

Propyl p-hydroxybenozoate, propylparaben, and paraben

E-216

Preservative in cereals, snacks, pate, meat products, confectionery.

Parabens have been identified as the cause of chronic dermatitis in numerous instances.

Saccharin & its 

Na, K and Ca salts

E-954

Sweetener in diet, and no-sugar products.

The International Agency for Research on Cancer has concluded that saccharin is possibly carcinogenic to humans.

Sodium metabisulphite

 

Preservative and antioxidant.

May provoke life-threatening asthma.

Sodium sulphite

E-221

Preservative used in wine-making and other processed foods.

Sulphites have been associated with triggering asthma attacks. Most asthmatics are sensitive to sulphites in food.

Stannous chloride (tin)

E-512

Antioxidant and color-retention agent in canned and bottled foods, fruit juices.

Acute poisoning has been reported from ingestion of fruit juices containing concentrations of tin greater than 250 mg per liter.

Sulphur dioxide

E-220

Preservative.

Sulphur dioxide reacts with a wide range of substances found in food, including various essential vitamins, minerals, enzymes and essential fatty acids. Adverse reactions: bronchial problems particularly in those prone to asthma, hypotension (low blood pressure), flushing tingling sensations or anaphylactic shock. International Labour Organization says to avoid E-220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.

Sunset Yellow 

FCF, Orange 

Yellow S

E-110

Food coloring.

Some animal studies have indicated growth retardation and severe weight loss. People with asthma, rhinitis, or urticaria should avoid this product.

Tartrazine

E-102

Yellow food coloring.

May cause allergic reactions and asthmatic attacks and has been implicated in bouts of hyperactivity disorder in children. Those who suffer from asthma, rhinitis and urticaria may find symptoms worsen after consumption.


Pesticides

With today's chemical farming, even the old adage that "an apple a day keeps the doctor away" must be questioned. For the caterpillar, one brief journey across the average apple is enough to kill it. But what about us? According to the World Health Organization, there were three million cases of severe pesticide poisoning and 20,000 deaths globally in 1996. A survey by the Ministry of Agriculture, Food and Fisheries found that 89% to 99% of all fresh fruit, cereals, and vegetables are sprayed with pesticides! That means that pesticides used in animal feed also contaminate most meat and milk.

Although few proper surveys have been carried out to find the extent of the problem, the Association for Public Analysts randomly tested 305 fruits: 31 of the samples contained pesticide residues above the safety levels, and another 72 samples showed lower pesticide residues. Some fruits-particularly strawberries, raspberries, grapes, and tomatoes had measurable levels of at least six different pesticides! More recent concernes deal with the level of chemicals in carrots and lettuce. In 1994, a survey of carrots found some to have levels 25 times higher than the safety limit. In 1995, 10% of lettuces tested had levels in excess of the safety limit.

What can you do to protect yourself?

 

1. Select organic fruit and vegetables whenever possible. Wash or peel non-organic produce.

2. Choose fruits and vegetables in season. This means that your exposure to the chemicals used to delay ripening, prolong shelf-life, preserve color and so on, will be limited.

3. Supplement your diet with antioxidant nutrients-vitamins A, C, and E, and the minerals zinc and selenium-since the detoxification of many pesticides involves these nutrients.

Food Additives

 

Chemicals are purposely added to food to change its color, preserve it, prevent rancidity, keep fats emulsified, and foods stable. Most of the chemicals are synthetic compounds, some with known negative health effects. But more importantly, we don't really know what the long-term consequences of consuming such large amounts of additives are. It is therefore best to avoid all additives, with a few notable exceptions.

Since foods without preservatives are more likely to spoil, it's important to buy fresh produce and consume it relatively quickly. However, there are some additives you don't need to avoid:

 

 

 

Colors

E-101

E-160

vitamin B2

carotene, vitamin A

Antioxidants

E-300-E-304 E-306-E-309

vitamin C,

tocopherols like vitamin E

Emulsifiers

E-322

lecithin

Stabilizers

E-375 E-440

niacin

pectin

 




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