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Top 20 Food Additives to Avoid
Top 20 Food Additives to Avoid
Source
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. Bot 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 Ministry of Agriculture, Food and Fisheries
found that 89% to 99% of all fresh fruit, cereal, 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 Analysis 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 concerns 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 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 colour, 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 is important to buy fresh produce and consume
it relatively quickly. However, there are some additives you don't need to avoid:
Colors:
E101: vitamin B2
E160: carotene, vitamin A
Antioxidants:
E300-304: vitamin C
E306-309: tocopherols like vitamin E
vitamin C,
Emulsifiers:
E322: lecithin
Stabilizers:
E375: niacin
E440: pectin
niacin
TOP 20 FOOD ADDITIVES TO AVOID:
1. Allura Red AC
E129
Food colouring in snacks, sauces, preserves, soups, wine, cider, etc.
Avoid if you suffer from asthma, rhinitis (including hayfever), or urticaria (hives).
2. Amaranth
E123
Food colouring in wine, spirits, fish roe.
Banned in the U.S. Avoid if you suffer from asthma, rhinitis, urticaria or other allergies.
3. Aspartame
E951
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.
4. Benzoic acid
E210
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 If you
suffer from asthma, rhinitis, urticaria or other allergies.
5. Brilliant Black BN
E151
In drinks, sauces, snacks, wines, cheese, etc.
Avoid if you suffer from asthma, rhinitis, urticaria, or other allergies.
6. Butylated Hydroxy-anisole
E320
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.
7. Calcium benzoate
E213
Preservative in many foods, including drinks, low-sugar products, cereals, meat products.
Can temporarily inhibit function of digestive enzymes and may deplete levels of the amino acid
glycine. Should be avoided by those with hay fever, hives, and asthma.
8. Calcium sulphite
E226
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 if you suffer from bronchial asthma,
cardiovascular or respiratory problems and emphysema.
9. Monosodium glutamate (MSG)
E621
Flavour 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.
10. Ponceau 4R, Conchineal Red A
E124
Food colouring.
People who suffer from asthma, rhinitis or urticaria may find their symptoms become worse following
consumption of foods containing this colouring.
11. Potassium benozoate
E212
See calcium benzoate.
12. Potassium nitrate
E249
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.
13. Propyl p-hydroxybenozoate, propylparaben, and paraben
F216
Preservative in cereals, snacks, pate, meat products, confectionery.
Parabens have been identified as the cause of chronic dermatitis in numerous instances.
14. Saccharin & its Na, K and Ca salts
E954
Sweetener in diet, and no-sugar products.
The International Agency for Research on Cancer has concluded that saccharin is possibly
carcinogenic to humans.
15. Sodium metabisulphite
Preservative and antioxidant.
May provoke life-threatening asthma.
16. Sodium sulphite
E221
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.
17. Stannous chloride (tin)
E512
Antioxidant and colour-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 litre.
18. Sulphur dioxide
E220
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 E220 if you suffer from
conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.
19. Sunset Yellow FCF, Orange Yellow S
E110
Food colouring.
Some animal studies have indicated growth retardation and severe weight loss. People with asthma,
rhinitis, or urticaria should avoid this product.
20. Tartrazine
E102
Yellow food colouring.
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.
Source
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. Bot 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 Ministry of Agriculture, Food and Fisheries
found that 89% to 99% of all fresh fruit, cereal, 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 Analysis 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 concerns 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 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 colour, 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 is important to buy fresh produce and consume
it relatively quickly. However, there are some additives you don't need to avoid:
Colors:
E101: vitamin B2
E160: carotene, vitamin A
Antioxidants:
E300-304: vitamin C
E306-309: tocopherols like vitamin E
vitamin C,
Emulsifiers:
E322: lecithin
Stabilizers:
E375: niacin
E440: pectin
niacin
TOP 20 FOOD ADDITIVES TO AVOID:
1. Allura Red AC
E129
Food colouring in snacks, sauces, preserves, soups, wine, cider, etc.
Avoid if you suffer from asthma, rhinitis (including hayfever), or urticaria (hives).
2. Amaranth
E123
Food colouring in wine, spirits, fish roe.
Banned in the U.S. Avoid if you suffer from asthma, rhinitis, urticaria or other allergies.
3. Aspartame
E951
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.
4. Benzoic acid
E210
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 If you
suffer from asthma, rhinitis, urticaria or other allergies.
5. Brilliant Black BN
E151
In drinks, sauces, snacks, wines, cheese, etc.
Avoid if you suffer from asthma, rhinitis, urticaria, or other allergies.
6. Butylated Hydroxy-anisole
E320
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.
7. Calcium benzoate
E213
Preservative in many foods, including drinks, low-sugar products, cereals, meat products.
Can temporarily inhibit function of digestive enzymes and may deplete levels of the amino acid
glycine. Should be avoided by those with hay fever, hives, and asthma.
8. Calcium sulphite
E226
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 if you suffer from bronchial asthma,
cardiovascular or respiratory problems and emphysema.
9. Monosodium glutamate (MSG)
E621
Flavour 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.
10. Ponceau 4R, Conchineal Red A
E124
Food colouring.
People who suffer from asthma, rhinitis or urticaria may find their symptoms become worse following
consumption of foods containing this colouring.
11. Potassium benozoate
E212
See calcium benzoate.
12. Potassium nitrate
E249
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.
13. Propyl p-hydroxybenozoate, propylparaben, and paraben
F216
Preservative in cereals, snacks, pate, meat products, confectionery.
Parabens have been identified as the cause of chronic dermatitis in numerous instances.
14. Saccharin & its Na, K and Ca salts
E954
Sweetener in diet, and no-sugar products.
The International Agency for Research on Cancer has concluded that saccharin is possibly
carcinogenic to humans.
15. Sodium metabisulphite
Preservative and antioxidant.
May provoke life-threatening asthma.
16. Sodium sulphite
E221
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.
17. Stannous chloride (tin)
E512
Antioxidant and colour-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 litre.
18. Sulphur dioxide
E220
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 E220 if you suffer from
conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.
19. Sunset Yellow FCF, Orange Yellow S
E110
Food colouring.
Some animal studies have indicated growth retardation and severe weight loss. People with asthma,
rhinitis, or urticaria should avoid this product.
20. Tartrazine
E102
Yellow food colouring.
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.