Food Additives Codes
Preservatives and colourings are used in most of our food.
AVOID THESE ADDITIVES
The chemicals below are only a small part of the many different chemicals that are found in every day food and produce we eat.
If you and your Family want to stay healthy, 
READ the lables carefully before you buy anything.

 

      Number,  Type, Chemical Name, Origin, Possible Human side effects, Food Types

 

      102 Colouring, Tartrazine Synthetic, azo dye. People can be very intolerant to

      Salicylates (aspirin, berries, fruits). In combination with benzoates

      (E210-213), tartrazine is implicated in a large percentage of cases of

      ADHD syndrome (hyperactivity) in children. Asthmatics may also experience

      symptoms following consumption of tartrazine, as it is a known

      histamine-liberating agent. Confectionery, fruit juice cordials, soft drinks, canned fruit, canned peas, brown sauces, pickles and flavoured pie fillings.

 

      110 Colouring, Sunset Yellow FCF Synthetic coal tar & azo dye.

      Hypersensitivity in aspirin-sensitive people, producing urticaria (nettle

      rash), swelling of skin, gastric upset, vomiting. Fruit juice cordials,

      packet rifle mix, hot chocolate mix, packet soup and confectionery.

 

      122 Colouring, Azorubine (Carmoisine) Synthetic, azo dye. Can produce

      adverse reactions in sensitive people - aspirin allergy or asthmatics.

      Reactions include nettle rash and oedema. Jelly crystals, confectionery,

      pre-packaged sponge fillings, pre-packages Swiss roll, marzipan, brown

      sauce.

 

      123 Colouring, Amaranth Synthetic coal tar & azo dye. Possible connection to

      malignant tumours. Package cake, trifle mix, jelly crystals,

      fruit-flavoured fillings

 

      124 Colouring, Ponceau 4R Synthetic coal tar & azo dye. Azo dye to be

      avoided by asthmatics & aspirin-sensitive people. Desert toppings, canned

      strawberries, packet cheesecake, cake mix, trifle mix, jelly crystals.

 

      127 Colouring, Erythrosine Synthetic iodine-containing red dye. Increased

      hyperactivity has been reported in a few cases, as well as a possible

      connection with mutative activity. Erythrosine causes an increased

      photosensitivity in people with sensitivity to sunlight. In high

      concentrations erythrosine interferes with iodine metabolism. Thyroid

      gland. Glace cherries, scotch eggs, biscuits, custard mix, canned

      cherries, rhubarb, strawberries.

 

      132 Colouring, Indigotine Synthetic coal tar dye. Avoid if history of

      allergy. May cause vomiting or nausea, high blood pressure. Biscuits,

      confectionery.

 

      200 Preservative, Sorbic acid. Synthetically manufactured for commercial use

      from ketene. Possible skin irritant. Almost every food

      product. Sausages, yoghurt , confectionery , lemonade, cheese, rye bread,

      cakes , pizza, shellfish, lemon juice, wine, cider and soups.

 

      210 Preservative, Benzoic acid Chemical synthesis. Asthmatics & nettle-rash

      sensitive people should avoid. Reported to be responsible for neurological

      disorders. Cordial, chilli paste, brewed soft drinks, fruit juice,

      non-dairy dips & non-canned tomato juice.

 

      211 Preservative, Sodium benzoate. Sodium salt of benzoic acid. Combined with

      102 can exacerbate allergic reactions in asthmatics or people with

      sensitive skin. as above.

 

      212 Preservative, Potassium benzoate, Potassium salt of benzoic acid.

      Inadvisable for asthmatics or those allergic to aspirin, As above.

 

      213 Preservative, Calcium benzoate, Calcium salt of benzoic acid. Can cause

      adverse reactions in asthmatics & aspirin-sensitive people. Fruit juice

      cordials, flavoured cordials, soft drinks, fish marinades.

 

      220 Preservative, Sulphur dioxide. Produced by combustion of sulphur. May

      cause gastric irritation and Headaches. Can precipitate an asthma attack. Fruit juices,

      cider, low-kilojoule jam, mixed dried fruit, dehydrated peas, cordials,

      syrups, flavoured toppings, pickles.

 

      221 Preservative, Sodium sulphite, Sodium salt of sulphurous acid - stops

      browning of potatoes, etc. To be avoided by those with impaired kidneys or

      liver. Can cause skin & gastric irritations, diarrhoea. As above &

      uncooked prawns & shrimps, bread enhancer.

 

      222 Preservative, Sodium bisulphite, Sodium salt of sulphurous acid -

      preservative for alcoholic beverages. To be avoided by asthmatics & those

      with impaired organs. reduces thiamine content. As above.

 

      223 Preservative, Sodium metabisulphite, Commercially manufactured. Known to

      cause allergic skin reactions. Bread & flour products

 

      224 Preservative, Potassium metabisulphite, Commercially manufactured. May

      cause allergic skin reactions and gastric irritation. Fruit juices, cider,

      low-kilojoule jam, mixed dried fruit, dehydrated peas, cordials, syrups,

      flavoured toppings, pickles.

 

      249 Preservative, Potassium nitrite, Curing agent - potassium salt of

      nitrous acid. Nitrites can affect the blood's ability to transport oxygen,

      causing breathing difficulties, headaches. Not permitted in foods for

      children. Corned, cured, pickled, manufactured & pressed salt meats.

 

      250 Preservative, Sodium nitrite, Manufactured from sodium nitrate. May

      cause breathing difficulties & headaches. Canned, manufactured, cured &

      pressed meat.

 

      251 Preservative, Sodium nitrate, Natural mineral. As above. Forms small

      amounts of nitrosamines. Hazardous poison; possible carcinogenic.

      Slow-dried meat, prosciutto ham & manufactured meat.

 

      252 Preservative, Potassium nitrate, Manufactured from waste - animal or

      vegetable material. Anaemia, kidney inflammation, vomiting, muscular

      weakness. As above.

 

      282 Preservative, Calcium propionate. Occurs naturally in Swiss cheese.

      Irritability, restlessness, inattention and sleep disturbance Bread &

      flour products.

 

      283 Preservative, Potassium propionate. Occurs naturally in fermented foods.

      None recorded to date. Bread & flour products.

 

      311 Anti-Oxidant, Octyl gallate. Obtained by acid or alkaline hydrolysis.

      Not permitted in foods intended for infants. May cause adverse reactions

      in asthmatics & aspirin-sensitive people. Edible fats, spreads, lard,

      dripping & margarine.

 

      312 Anti-Oxidant, Dodecyl gallate. Obtained by acid or alkaline hydrolysis.

      May cause problems in asthmatics & aspirin-sensitive people. Edible fats,

      margarine, salad oils & essential oils.

 

      321 Anti-Oxidant, Butylated hydroxytoluene. Synthetic preparation for use

      with petroleum & rubber products. Has been linked to reproductive failures

      (high doses in experimental animals ) Food by absorption from food

      wrapping. Also Pecan & walnut kernels.

 

      620 Glutamates (inc. MSG) Flavour enhancer L-Glutamic acid. Commercially

      produced from carbohydrates solution of bacterium. Inadvisable for

      children. See MSG below. Contains gluten Low-sodium salt substitutes.

 

      621 Glutamates (inc. MSG) Flavour enhancer Monosodium glutamate. Commonly

      found in plant & animal tissue, Sodium salt of glutamic acid known as

      glutamates. In susceptible adults it causes vomiting, dizziness,

      headaches. Animal experiments show brain damage. Not permitted in foods

      manufactured for children & infants. Occurs in sauces, packet soups, quick

      soups, flavoured noodles, condiments.

 

      622 Glutamates (inc. MSG) Flavour enhancer, Monopotassium L-glutamate

      Synthetic. May cause nausea, vomiting, diarrhoea & abdominal cramps.

      Low-sodium & salt substitutes

                 

 
An example of what is in most processed meats, and how it can effect you ...
SODIUM NITRITE: 250 SODIUM NITRATE: 251

FOOD PRESERVATIVE: The numbers 250 and 251 are commonly found in most manufactured meats, eg: sausages, salami, canned meats, corned meat, pressed meat, ham, bacon, prosciutto, dry cured jerky, and also found in many other products.

ADVERSE AFFECTS: Nitrates also known as (saltpetre used in gunpowder) and Nitrites / may cause nausea and vomiting, dizziness, headaches, de-oxygenation of the blood, low blood pressure and collapse of the circulatory system.

Nitrites form minute traces of nitrosamines in the stomach and these have been shown to be carcinogenic in animals, they are prohibited for sale in foods for babies and young children.     Source: NZ and Australian Additive Code Breaker

Dr. Otto Heinrich Warburg
         ONLINE GANODERMA                  ONLINE GANODERMA
       Nobel Prize Winner             
         The Root Cause of Cancer

 

"All normal cells have an absolute requirement for oxygen, but cancer cells can live without oxygen - a rule without exception.

"Deprive a cell 35% of its oxygen for 48 hours and it may become cancerous."

Dr. Warburg has made it clear that the root cause of cancer is oxygen deficiency, which creates an acidic state in the human body. Dr Warburg also discovered that cancer cells are anaerobic (do not breathe oxygen) and cannot survive in the presence of high levels of oxygen, as found in an alkaline state.
 
Biochemist Otto Heinrich Warburg, one of the twentieth century's leading cell biologists, discovered that the root cause of cancer is too much acidity in the body, meaning that the pH, potential hydrogen, in the body is below the normal level of 7.365, which constitutes an “acidic” state.
Warburg investigated the metabolism of tumours and the respiration of cells and discovered that cancer cells maintain and thrive in a lower pH, as low as 6.0, due to lactic acid production and elevated CO2. He firmly believed that there was a direct relationship between pH and oxygen. Higher pH, which is Alkaline, means higher concentration of oxygen molecules, while lower pH, which is acidic, means lower concentrations of oxygen...the same oxygen that is needed to maintain healthy cells.
In 1931 he was awarded the Nobel Prize in Medicine for this important discovery. Dr Warburg was director of the Kaiser Wilhelm Institute (now Max Planck Institute) for cell physiology at Berlin. He investigated the metabolism of tumours and the respiration of cells, particularly cancer cells. Below are some direct quotes by Dr Warburg during medical lectures where he was the keynote speaker:
 
“Cancerous tissues are acidic, whereas healthy tissues are alkaline. Water splits into H+ and OH- ions, if there is an excess of H+, it is acidic; if there is an excess of OH- ions, then it is alkaline.”
 

In his work The Metabolism of Tumours Warburg demonstrated that all forms of cancer are characterized by two basic conditions: acidosis and hypoxia (lack of oxygen). “Lack of oxygen and acidosis are two sides of the same coin: where you have one, you have the other.”

"All normal cells have an absolute requirement for oxygen, but cancer cells can live without oxygen - a rule without exception““Deprive a cell 35% of its oxygen for 48 hours and it may become cancerous."

Dr. Warburg has made it clear that the root cause of cancer is oxygen deficiency, which creates an acidic state in the human body. Dr. Warburg also discovered that cancer cells are anaerobic (do not breathe oxygen) and cannot survive in the presence of high levels of oxygen, as found in an alkaline state.
 

Avoid These Additives

102, 104, 110, 120, 122, 123, 124, 127, 129, 131 132, 133, 151, 153, 155, 160b, 173, 174, 175, 249 250, 251, 252, 280, 281, 282, 283, 310, 311, 312 319, 320, 321, 385, 407, 407a, 431, 433, 435, 436 466, 530, 553, 621, 627, 631, 635, 900, 914, 943a 950, 951, 952, 954, 967, 1201, 1520, 1521

 
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