Guest guest Posted January 11, 2011 Report Share Posted January 11, 2011 'Food' for thought Would E numbers in food effect the LDN treatment and symptoms ? Any thought/research been done on this ? RED Table - MOST DANGEROUS: Name E Number How it is used What you should know Allura Red AC E129 Widely used as food colouring, in snacks, sauces, preserves, soups, wine, cider etc. Avoid if you suffer from asthma, rhinitis (including hay fever) and urticaria (an allergic rash also known as hives Amaranth E123 Food colour used in wine, spirits, fish roe Banned in the US. Avoid if you suffer from asthma, rhinitis, urticaria and other allergies. AspartameClick here for more info E951 Widely used as a sweetener in drinks, snacks, sweets, alcohol, desserts and 'diet' foods Aspartame may affect people with PKU (phenylketonuria) Recent reports show the possibility of headaches, blindness and seizures with long-term, high-dose aspartame Benzoic Acid E210 Widely used preservative in many foods including drinks, low-sugar products, cereals and meat products Can temporarily inhibit the function of digestive enzymes and may deplete glycine levels. Should be avoided by those with allergic conditions such as hay fever, hives and asthma. Brilliant Black BN E151 Widely used in drinks, sauces, snacks, wines, cheese etc People who suffer from allergic conditions, asthma, rhinitis, urticaria, etc. should avoid this substance Butylated Hydroxy-anisole (BHA) E320 Very widely used as a preservative, particularly in fat containing foods, confectionary, meats The International Agency For Research on Cancer says that BHA is possibly carcinogenic to humans. BHA also interacts with nitrates to form chemicals known to be mutagenic (cause changes in the DNA cells) Calcium Benzoate E213 Preservatives in many foods including drinks, low-sugar products, cereals, meat products Can temporarily inhibit the function of digestive enzymes and may deplete glycine and amino levels. Should be avoided by those with allergic conditions such as hay fever, hives and asthma Calcium Sulphite E226 Very widely used, mainly as a preservative in a vast array of foods - from burgers to biscuits, from frozen mushrooms to horseradish pulp In the US sulphites are banned from many foods, including meat, because they make old products look fresh. They can cause bronchial problems, flushing, low blood pressure, tingling, and anaphylactic shock. The International Labour Organisation (ILO) says avoid them if you suffer from bronchial asthma, cardiovascular or respiratory problems and emphysema. Monosodium Glutamate (MSG) E621 Widely used as a flavour enhancer Those sensitive to monosodium glutamate have felt symptoms including pressure on the head, seizures, chest pains, headache, nausea, burning sensations and tightness of face. Many baby food producers have stopped adding this substance Ponceau4R, Cochineal Red A E124 Widely used as a colouring People who suffer from asthma, rhinitis, urticaria, may find their symptoms become worse following consumption or foods containing this colouring. Potassium Benzoate E212 Preservatives in many foods including drinks, low-sugar products, cereals, meat products Can temporarily inhibit the function of digestive enzymes and may deplete glycine and amino levels. Should be avoided by those with allergic conditions such as hay fever, hives and asthma. Potassium Nitrate E249 Used as a preservative in cured meats and canned meat products Three main health concerns; 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 affect on the adrenal gland. Propyl P-hydroxy-benzoate, Propyl-paraben, Paraben E216 Preservative in Pates, cereals, snacks, meat products and confectionary Parabens have been identified as the cause of chronic dermatitis in numerous instances. Saccharin and its Na, K and Ca salts E954 Very widely used sweetener, found in diet, and no added sugar products The International Agency for Research on Cancer has concluded that Saccharin is possibly carcinogenic to humans Sodium Metabisulphite E223 Widely used as a preservative and antioxidant May provoke life-threatening asthma - a woman developed severe asthma after eating a salad with a vinegar based dressing containing E223 Sodium Sulphite E221 Preservative used in wine making and other food processes Sulphites have been associated with triggering asthma attacks; most asthmatics are sensitive to sulphites on food. 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 250mg per litre. Causing nausea, vomiting, diarrhoea and headaches. Sulphur Dioxide E220 Very widely used preservative Sulphur Dioxide reacts with a wide range of substances found in food, including various essential vitamins, minerals, enzymes and essential fatty acids. The most common adverse reaction to sulphites in bronchial problems, particularly those prone to asthma. Other adverse reactions may include hypotension (low blood pressure) flushing, tingling sensations and anaphylactic shock. The ILO says you should avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma or cardiovascular disease. Sunset YellowFCF, Orange -Yellow S E110 Widely used food colour Some animal studies have indicated growth retardation and severe weight loss. People with asthma, rhinitis or urticaria should avoid this product. Tartrazine E102 Widely used yellow food colour May cause allergic reactions in perhaps 15 per cent of the population. It may be a cause of asthmatic attacks and has been implicated in bouts of hyperactivity disorder in children. Those who suffer from asthma, rhinitis, urticaria may find symptoms worsen after consumption AMBER TABLE - MEDIUM RISK: Name E Number How it is used What you should know Aluminium E173 To clear tap water and as a food colour High levels of aluminium have been linked with Alzheimer's and Osteoporosis ttoBixinNorbixin E160B Food colour used in wide variety of foods including margarine, bakery, desserts, cheese, smoked fish, cereals and liqueurs May provoke flare-ups of urticaria and angioneurotic oedema (an allergic reaction characterised by the sudden onset of swelling in the skin, and other areas) difficulty in breathing Canthaxanthin E161G Food colouring in sausages Main concern is tendency to form crystals in the retina of the eye. Long-term ingestion may cause liver damage. Carbon Dioxide E290 Used for fizz in beer and other drinks. It retards ripening in vegetables and fruit and inactivates moulds and bacteria Exposure to carbon dioxide over long periods of time can be dangerous. Experimental evidence shows that carbon dioxide exposure might significantly reduce fertility Cyclamic Acid And it's Na and Ca Salts E952 Used widely as sweetener in 'Diet', energy-reduced and no-added-sugar products Some skin conditions such as Pruritis, Dermographia, Urticaria and Angioneurotic oedema have been attributed to intake of Cyclamates. Diphosphates, Disodium Diphosphate, SAPP E450 Used as a leavening agent in doughnuts, biscuits, baking powder, cheese, canned potatoes and fish etc. Excessive use may lead to imbalance of mineral levels, which could potentially lead to damage to bone density and osteoporosis. Ferrous Gluconate E579 Colouring for olives Can kill children, especially between 12 and 24 months. As little as 2gm may cause death. However these levels could usually only be taken In the form of iron supplements. Gelatine None Widely used as a thickening and gelling agent in jellies, confectionery, meat products. There are concerns over gelatine in the wake of the BSE crisis as it is obtained from slaughterhouse by-products. These are usually obtained from pigs, but very occasionally from cattle Glutamic Acid E620 Widely used as a flavour enhancer and salt substitute. Particularly in condiments and seasonings Researchers are concerned that glutamates could kill nerve cells which might be involved with degenerative diseases such as Alzheimer's, Parkinson's and Huntington's. Hexa-methylene tetramine (Hexamine) E239 Preservative used in cheese May be combining formaldehyde and ammonia. Formaldehyde is considered carcinogenic and may provoke asthma, bronchitis, headaches and skin irritation. Karaya Gum(Gum Sterculia) E416 Used as an emulsifier in salad dressings, as a binder in meat products also in cheese and ices, liqueurs and chewing gum It absorbs a large quantity of water and so acts as a laxative, which may produce abdominal discomfort. Occasional allergic reactions, i.e., urticaria, rhinitis, dermatitis and asthma, has been attributed to powered Karaya gum Lactitol E966 Widely used as a sweetener in energy-reduced, no-added-sugar and 'diet' products May cause diarrhoea in very large (50g or more) doses. In animal studies there is evidence of some foetotoxicity (mutagenic damage to the foetus) Litholrubine BK E180 Used as a dye for cheese rind Can affect those who suffer from asthma, rhinitis, urticaria and other allergic reactions. Phosphoric Acid E338 Widely used as a solvent, antioxidant and as a flavouring (mainly in soft drinks) Excessive intake of phosphorus in food and drink may produce an imbalance of essential minerals leading to a loss of calcium from bone and calcification of soft tissues, especially the kidneys. The acceptable daily limit is 70mg. But it is quite likely that someone eating a typical western junk food diet could consume 500mg of phosphorus a day. At this level bone mineral content and density will decrease, making the onset of osteoporosis more likely. Potassium Chloride E508 Widely used as a seasoning and in yeast products Large doses by mouth (although rare) can cause gastrointestinal irritation, weakness, circulation problems and vomiting. However, potassium chloride in a commercial dietary salt substitute produced a near-fatal poisoning in an eight-month-old infant. Quillaia extractSaponin E999 Foaming agent in soft drinks Powdered Quillaia bark has highly local irritant and stimulatory properties. Unlikely to cause problems in drinks, but large doses severe toxic effects including liver damage, respiratory failure, convulsions and coma Sodium aluminium phosphateAcidic E541 Raising agent used in scones and sponge cakes High levels of aluminium have been linked with Alzheimer's and Osteoporosis Sodium, Monosodium, Disodium and Trisodium Citrates E331 Controls acidity in carbonated drinks, evaporated milk and dry soup mixes Excessive intake may upset the acid/alkaline balance and cause tetany (muscle spasms) or depress the heart Sodium Phosphates; Monosodium, Disodium, Trisodium Phosphates E339 Used in quick cook pasta and coffee whiteners Excessive intake of phosphorus in food and drink may produce an imbalance of essential minerals leading to a loss of calcium from bone and calcification of soft tissues, especially the kidneys. The acceptable daily limit is 70mg. But it is quite likely that someone eating a typical western junk food diet could consume 500mg of phosphorus a day. At this level bone mineral content and density will decrease, making the onset of osteoporosis more likely. Sodium Potassium Tartrate E337 Used as an emulsifier in processed cheese Should be avoided by people with cardiac failure, high blood pressure, damaged liver or kidneys as it can cause sodium and water retention. Sorbitan Monostearate E491 Widely used emulsifier At high levels can cause liver and bile duct enlargement, growth retardation. Succinic Acid E363 Flavour enhancer in soups, desserts and drinks Large doses may produce diarrhoea and vomiting. GREEN - Least Harmful: Name E Number How it is used What you should know Acacia Gum,Gum Arabic E414 Widely used as a thickening agent Virtually non toxic, but can provoke asthma Adipic Acid E355 Flavouring and leavening agent in dessert mixes, drink powders and bakery Humans can only metabolise small amounts of Adipic acid. It has been found to depress growth in rats. Ammonium carbonates, Ammonium hydrogen carbonate, Ammonium bicarbonate E503 Used as an acidity regulator and raising agent in baking powder Considered safe in relatively small amounts (as in food additives) but consumption of large amounts (6-8g) increases excretion of essential minerals. Beetroot Red, Betanin(e) E162 Widely used as a colouring Intake should be restricted for small children Biphenyl (Diphenyl) (Phenyl Benzene) E230 Used mainly as a preservative to prevent mould on citrus fruit Workers impregnating fruit wrappings with Diphenyl have displayed symptoms which indicate central and peripheral nerve damage and liver injury Calcium Ascorbate E302 Widely used antioxidant Large amounts might increase the formation of calcium oxalate stones in the kidneys Calcium Carbonate E170 Widely used as a colouring, particularly in confectionery Can cause constipation. Large quantities (less likely in foods than medicinal doses) can result in haemorrhoids, kidney stones, confused behaviour, anorexia, abdominal pains and weak muscles. Calcium Chloride E509 Used as a firming agent in fruit Solid particles can cause skin peeling, eye discharge ad nose bleeding. Doses in food however are unlikely to cause problems Carbamide (Urea) E927B Texturiser in chewing gum No harmful side effects. But you might like to know that Urea is a basic part of Urine! Citric Acid E330 Widely used as an antioxidant and flavouring A natural, organic additive,Citric acid is considered a chemical, is made from a mold, and is widely used as a preservative not as an organic additive( although some call it that). It is also used as an anticoagulant in butter. frequent or excessive intake may cause erosion of teeth and gum irritation. Cochineal, Carminic acid, Carmines E120 Widely used as a red colouring Safe, but you might like to know that Cochineal is obtained from the dried bodies of a female insect! Gellan Gum E418 Thickening and gelling agent, stabiliser High intake may produce a laxative effect Glycerol E422 Used to make 'soft scoop' ice cream, to control crystallization in sweets and as a food emulsifier Few adverse effects following intake of the amounts likely to be found in food. Larger amounts may cause mild headache, dizziness, nausea, vomiting, thirst and diarrhoea Guar Gum E412 Widely used to create 'mouth feel' (how good a product tastes in the mouth) and to stop ice cream melting Main concern has been over-use as a slimming aid where the fear is it could swell in the oesophagus, causing rupture or choking obstructions. Hydrochloric Acid E507 Widely used in food processing May be carcinogenic, if mixed with formaldehyde. Locust Bean Gum E410 Found in bakery, ice-cream, soft cheese and sausages May contain tannins, which inhibit appetite and growth. Mannitol E421 Widely used as a sweetener in 'diet' and no-added-sugar products Exerts a laxative effect (at doses of 10-20g) However, no serious adverse effects noted in clinical experiments Methyl Cellulose E461 Used to increase water absorption and retention and give mouth feel. Stops fried foods from absorbing oil If used as a diet aid should always be taken with plenty of water to prevent blockages. If you have bowel problems you should check with your doctor before taking it as a diet aid. Polydextrose E1200 Widely used as a stabiliser, thickening and bulking agent Produces a laxative effect at around 90g per day intake or more - unlikely to cause problems in amounts of food. Potassium Adipate E357 Flavouring agent in dessert mixes, drink powders, bakery Humans can only metabolise small amounts of Adipic acid. Depresses growth in rats Propionic Acid E280 Used as a preservative, mainly in breads and bakery products Unlikely to cause a problem in food. Exposure of workers to Propionic acid shows mild to moderate skin burns and mild eye redness. Propyl Gallate E310 Widely used antioxidant Unlikely to be carcinogenic, although it may cause contact dermatitis in those regularly exposed to it (i.e. bakery workers) In animal studies, male rats developed proputial gland tumours in the pancreas Silver E174 Used for the external coating of confectionery Unlikely to cause problems in the amounts found in food stuffs, but long-term use is known to have caused argyria (darkening of the eyes, nose, throat and skin) in one patient with resulting kidney damage. Sodium Alginate E401 Widely used as a thickening agent The greatest danger from ingestion of large quantities is the possibility of intestinal obstruction. Unlikely to cause harm Triphosphates, pentasodium and Pentapotassium Triphosphate E451 Texturiser used mainly in egg-containing products. Tenderises tinned peas and beans. Maintains moisture in meat products. Unlikely to cause problems in the amounts found in foodstuffs, but ingestion of large amounts (usually only through consuming detergents) can cause vomiting, diarrhoea, fall of blood pressure, slow pulse, cyanosis, tetany (muscle spasm). Xylitol E967 Widely used, mainly as a sweetener and to make foods taste fresh There are no toxicity concerns, but stimulation of freshness could mislead consumers. Quote Link to comment Share on other sites More sharing options...
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