Dangerous food additives to avoid eating
Because my health and health of my family matters, throughout years I’ve looked into several publications and research that have been done regarding food additives, preservatives, artificial sweeteners and colors, and put together table that can be a simple guide to those who prefer to be cautious and who like to have a choice, to decide what to consume. Some of us might be more sensitive to chemicals than others.
To share my personal findings, here is a new printable list with identifying code numbers of the nasty food additives that we avoid eating. Artificial food preservatives, food colors and flavor enhancers, many of these can be dangerous chemicals added to our food and are known to be linked to Hyperactivity, Attention-Deficit Disorder (ADD), Asthma, Cancer, Poisonings and other negative medical conditions.
Where to look for food additives on a product label?
When buying groceries, these additives are listed (if it’s given by the law) on the food product’s packaging under “INGREDIENTS:” or “CONTAINS:” section, usually next to “Nutrition Information” but the code numbers or names of these additives can be printed on in a small font.
In my opinion placement of the text can be sometimes somewhat hidden or perhaps even misleading. Which isn’t right. Any dangerous additives added in the food, if the product contains any, really should be listed visibly (those people who experience health issues and unpleasant reactions prefer having them labeled on their food packs for instance as “Nasty Additives“.
330 and E330 Citric Acid
How about the Citric Acid E330 or 330? No problem with naturally occurring citric acid. Artificially produced E330 or 330 additive, depending on where or how it is produced with using sulfuric acid, many believe the product might still contain mold and sulfur/sulfites not filtered out completely during the production (Sulfur dioxide and other sulfites (also referred to as sulphites, [do not confuse with sulfate]) are among food additives in the list below, under H – A, causing asthmatic and allergic reactions.) For most people sulfites are safe, but for example sensitive aspirin allergies or asthma sufferers can react very severely to sulfites.
In the year 1953 Sir Hans Krebs received Nobel Prize for physiology medicine for discovering that the Citric acid in metabolic reactions acts as part in series of compounds occurring within physiological oxidation of proteins, carbohydrates and fats and turning them into water and Carbon dioxide. Called Tricarboxylic Acid Cycle or known as the Krebs Cycle which is involved in most metabolic reactions, where the Citric acid plays a major role.
* The world “krebs” translates to English word “cancer” … and that’s what created the misunderstanding that citric acid 330 – e330 causes cancer. But in fact it does not. It is an organic acid used as additive in foods, in drinks, in beer, wine or cheese production, citric acid prevents bacteria growth, it gives the citric/sour flavor, bakers use it, citric acid E330 or 330 is often added to cakes, biscuits, soups, all sorts of sauces, frozen packed and canned food products, sweets, marmalade’s, ice creams, which is positive and tasty … you can find it mentioned on the packaging.
Codes and names of dangerous food additives
Food additives to avoid …
… linked to hyperactivity, asthma, cancer – avoid these in your own will in your every day diet!
If allergic and other reactions to food additives can occur hours and even days later after they are consumed therefore it can be hard for many people to notice any connection links. A noticeable contrast, as to spot a positive change resulting from food intake, if necessary, could possibly be achieved by starting to eat and cook for a period of time only natural raw, not modified, food items. Thus comparing the effects against the previous diet and potentially seeing or feeling some difference.
H, A, -, are the ONLY known information on glutamate. In connection with cancer tumors research that came to my attention is in this page on PubMed. Is it enough to label MSG with C or is it not? I do not know, research always helps. For instance a great work by Dr. Russell Blaylock neurosurgeon, his book on toxic effect of MSG on human brain “Excitotoxins: The Taste That Kills” was published already in the year 1994 (Updated edition in 1996.) He is author of other very interesting books not only on MSG or aspartame. Find out about his Wellness Center at RussellBlaylockMD.com website.
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