The increasingly diverse choice of food products is based precisely on the use of additives: “light” products wouldn’t exist without sweeteners and emulsifiers; processed cheese could not be produced without emulsifying salt; and semi-prepared and ready-to-go meals contain preservatives, antioxidants, stabilizers and other additives.
Emulsifiers are an integral part of food production, and can be found in many products. They are used to add an appealing appearance or taste to the product. Emulsifiers are commonly found in sweets, snacks, soft drinks and canned products.
The colors make the products more attractive to the eye. If the products contain less natural substances, they are added flavors to make them more palatable. Preservatives prolong shelf life. Artificial sugars are added in dietetic foods and drinks.
Pay special attention to these additives – they are especially harmful:
E 102, tartrazine: Yellow color, which can cause allergies in people who are allergic to aspirin or salicylic acid and benzoic acid. Side effects: difficulty breathing and skin rash. It can be found in almost all sauces.
E 104, yellow color: Prohibited in the United States on suspicion that it might be carcinogenic.
E110, orange color: Animal studies have shown a high incidence of renal tumors, and people allergic to this color manifest it through rashes and asthma.
E122, azorubine: Red color that causes allergic reactions just like E 110.
E 123, amaranth: Red color that is common in aperitif wines. Animal studies have shown that it can induce a deposition of calcium in the kidneys. The US has banned it due to its carcinogenic properties. Pay special attention to E 123. It is found in gummies, chocolates, pudding with whipped cream in plastic cups, some frozen fish, processed cheese spreads, vanilla pudding…
E 127, erythrosine: The color red is often an ingredient in cocktails with cherries and candied fruit. It can affect thyroid’s function.
E 142, Green S: Green color that is suspected to encourage the development of Alzheimer’s disease.
E 385, calcium disodium: Usually found in jars and cans of vegetables and fish, and in frozen crabs. It can damage the metabolism.
E 425, cognac: It can hinder the absorption of nutrients.
E 512, zinc chloride: It can be found in canned and bottled white vegetables. It may cause nausea and vomiting when highly concentrated.
E 621, monosodium glutamate: Enriches the taste (of soups, for example), and the problem is a possible genetic production.
E 999, quillaia: May cause food poisoning, and is found in soft drinks such as apple wine.
E 1520, propylene glycol: A solvent and a preservative, which can cause poisoning when taken in large quantities.
E100, 101, 103, 104,105, 111, 121, 130, 132, 140, 151, 152, 160, 161, 162, 170, 174, 175, 180, 200, 201, 202, 203, 236, 237, 238, 260, 261, 263, 270, 280, 281, 282, 290, 300, 301, 303, 305, 306, 307, 308, 309, 322, 325, 326, 327, 331, 332, 333, 334, 335, 336, 337, 382, 400, 401, 402, 403, 404, 405, 406, 408, 410, 411, 413, 414, 420, 421, 422, 440, 471, 472, 473, 474, 475, 480.