Additives
Acceptable Additives
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The colours E101 (vitamin B2) and E160 (carotene, vitamin A)
The antioxidants E300-304 (vitamin C) and E306-309 (tocopherols, such as vitamin E)
The emulsifier E322 (lecithin)
The stabilisers E375 (niacin) and E440 (pectin)
Unacceptable Additives/Top 25 Additives to Avoid
Allura Red AC (E129)
Used as Orange/Red colouring in snacks, sauces, preserves, soups, wine and cider
Potential Effects: Asthma; Hyperactivity; Hives; Hayfever; Allergies; Carcinogenic; not suitable for those sensitive to Aspirin
Amaranth (E123)
Used as a colouring in jams, jellies and cake decorations
Avoid if your child has asthma, rhinitis, urticaria, or other allergies, It’s banned in the US
Ammonia Caramel (E150c)
Used as dark brown/black colouring.
Potential Effects: Hyperactivity; effects stomach, liver & reproduction; Convulsions; blood toxicity
Aspartame (E951)
Used as a sweetener in snacks, sweets, desserts and “diet” foods and drinks
Reports have shown long-term, high dose use may cause headaches, blindness seizures and there have also been many other
major health risks. For more details please download “the Dangers of Sugar & Sweeteners” from my website download page
Acesulfame K (E950)
Used a a sweetener and flavour enhancer.
Potential Effects: Lung Tumours; Brain Tumours; Leukaemia; respiratory Disease & Cancer in animals
Benzoic Acid (E210)
Used as preservative & flavouring in many foods and drinks, low sugar products, cereals and meat products.
Potential Effects: Behavioural Problems; Hives; Hyperactivity; Hypertension; Eye & Skin irritation; not suitable for those
sensitive to Aspirin. Most definitely avoid if your child has asthma, rhinitis, urticaria or other allergies
Biphenyl, Diphenyl (E230)
Used to fumigate Fruit as a Anti-fungus preservative. May be residue on fresh fruit (if not organic).
Potential Effects: Eye & Nasal Irritation; Nausea; CNS Depression; Liver, Kidney, Respiratory, Cardiovascular & Neuro toxicity
Brilliant Black (E151)
Used as a colouring in drinks, sauces, snacks and cheese
Avoid if your child has asthma, rhinitis, urticaria or other allergies
Butylated hydroxyl-anisole (BHA) (E320)
Used as a preservative, particularly in fat containing foods, confectionery and 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 cause changes in the DNA of cells.
Calcium/potassium benzoate (E213/E212)
Used as a preservative in many foods, including drinks, low sugar products, cereals and meat products
Can temporarily inhibit the function of digestive enzymes and may deplete levels of the amino acid glycine. Avoid if your child
has asthma, rhinitis or uticaria.
Calcium sulphite (E226)
Used as a preservative in many foods including burgers, biscuits and frozen mushrooms
Sulphites are banned from US as they make old produce look fresh. They can cause bronchial problems, flushing reddening of
the skin, low blood pressure, tingling and anaphylactic shock. The International Labour Organisation (ILO) says avoid them is
you suffer from bronchial asthma, cardiovascular or respiratory problems or emphysema.
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Additives
MSG - Monosodium Glutamate (E621)
Used as a flavour enhancer.
Those sensitive to MSG experience pressure on the head, tightness of the face, burning sensations, headache, nausea, chest
pains and seizures. Many baby-food producers have stopped adding this to their products.
Other Potential Effects: Bronchospasm; Heart Palpitations; stomach discomfort; irritability; fibromyalgia; depression; asthma;
blurred vision; vertigo; teratogrnic; not suitable if sensitive to aspirin
Ponceau 4R, Cochineal red A (E124)
Used as a colouring
Those who suffer from asthma, rhinitis or uticaria may find their symptoms become worse after consumption
Potassium nitrate (E249)
Used as a preservative in cured meats and canned meat products
It can lower 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-hydroxy-benzoate, propyl-paraben (E216)
Used as a preservative in cereals, snacks, pate, meat products and confectionery
Parabens have frequently been identified as the cause of chronic dermatitis
Saccharin and its NA, K and Ca salts (E954)
Used as a sweetener in diet and no added sugar products
The International Agency for Research on Cancer has concluded that saccharin is possibly carcinogenic to humans.
Potential Effects: Hives; Pruritis; NRC; Eczema; Nausea; Diuresis; Diarrhoea; Mutogenic; Carcinogenic; Teratogenic
These claims above are accepted, although conspiracists claim that the Government fabricated these dangers in order
to launch Aspartame onto the market. Aspartame failed to make it onto the market previously, the FDA claiming it was
unsafe for human consumption, then within a few years Saccharin was dissed and Aspartame made a comeback, this
time being approved.
Sodium Benzoate (E211)
Used as a preservative
Recent evidence suggests it caused hyperactivity in children and may cause oxidative damage
Sodium Metabisulphate (E223)
Used as a preservative and antioxidant
Potential Effects: Life-threatening Asthma attacks; Chronic Hives; Atopic Dermatitis
Sodium Nitrite (E250)
Used as a colour fixative and preservative. Also sometimes used as an anti-corrosive in some cosmetics.
Potential Effects: Nausea, Headaches, Dizziness, not permitted for use in baby foods (under 6 months), banned in some
countries, laxative, antidote to cyanide. Recent studies have found a link between high processed meat consumption and
colon cancer, possibly due to the carcinogemic properties of preservatives such as sodium nitrite when reacted with
amino acids & heat.
Sodium Sulphite (E221)
Used as a preservative in wine and other processed foods
Sulphites have been associated with triggering asthma attacks, Most asthmatics are sensitive to sulphites in food
Stannous Chloride (tin) (E512)
Used as an antioxidant and colour-retention agent in canned and bottled foods and fruit juices.
Acute poisoning-nauseas, vomiting, diarrhoea and headaches – has been reported from ingestion of fruit juices containing
concentrations of tin greater than 250mg/l.
Sucralose (Splenda) (E955)
Potential Effects: Shrunken thymus glands (up to 40% shrinkage); Enlarged liver and kidneys; Atrophy of lymph follicles in the
spleen and thymus; increased cecal weight; Reduced growth rate; Decreased red blood cell count; Hyperplasia of the pelvis;
Extension of the pregnancy period; Aborted pregnancy; Decreased fetal body weights and placental weights; Diaorrhea
Sulphur Dioxide (E220)
Used as a preservative
Sulphur dioxide reacts with a wide range of substances found in food, including various essential vitamins, minerals, enzymes
and essential fats. The most common adverse reaction to sulphites is 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, bronchial asthmas, cardiovascular disease or
emphysema.
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Additives
Sunset Yellow/Orange (E110)
Used as Colouring.
Potential Effects: Asthma; Hives; Abdominal Pain; Eczema; Headache; Hayfever; Hyperactivity; not suitable for those
sensitive to Aspirin
Some animal studies have indicated growth retardation and severe weight loss related to this additive
Tartrazine (E102)
Used as Lemon-Orange Colouring.
Potential Effects: Asthma; Hives; Dermatitis; Headache; Concentration Difficulties; Hayfever; Depression; Learning Difficulties;
Behavioural Problems; Swelling of Lips & Tongue; Hyperactivity; Aggressive Behaviour; Insomnia; Confusion; not suitable for
those sensitive to Aspirin
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