These dangerous additives are hidden in our food

The following list of additives that are hazardous to health shows which additive is hidden behind the corresponding E-number, in which foods it is found and what side effects it can cause.

The following impurities apply to all:

E 102 Tartrazine: A yellow dye that causes allergies in people who cannot tolerate aspirin or benzoic acid. This may include a rash or breathing problems.

E 104 Quinoline yellow: A yellow dye that is banned in the United States because of its cancer risk.

E 110 Sunset Yellow FCF: An orange dye that promotes neurodermatitis or asthma.

E 122 azorubin: a red dye with a similar effect to E 110.

E 123 Amaranth: a red pigment commonly used in aperitifs or spirits and considered to be carcinogenic.

E 124a Ponceau 4R: red dye with allergenic effects.

E 127 erythrosine: a red coloring agent commonly used in cocktail cherries or fruit salads that may impair thyroid function.

E 129 Allura red AC: Red dye with allergenic effects.

E 142 Green S: A green dye that may contribute to Alzheimer’s disease.

E 284 boric acid: a preservative authorized only for caviar. Boric acid accumulates in the body and can cause organ damage.

E 385 Calcium Disodium EDTA: An antioxidant used primarily to preserve legumes, mushrooms, or fish. This can affect your metabolism.

E 425 konjac: a thickener that is added to glass noodles, for example, and prevents the absorption of nutrients.

E 512 Tin II Chloride: An antioxidant commonly used in jars and jars that can cause nausea.

E 999 Quillaja extract: a foaming agent found in aqueous non-alcoholic beverages such as ginger beer and containing blood toxins (saponins).

E 1520 Propylene glycol: a preservative, eg in flavorings, that may cause poisoning.

These impurities prevent the absorption of minerals and thus disrupt metabolism.

The following supplements are of concern to children:

E 120 Conchenill: red dye obtained from armored insects and allergenic.

E 151 brilliant black BN: black dye which may have an adverse effect on diseases such as neurodermatitis or asthma.

E 154 brown FK: brown mixture of different dyes with allergenic effects.

E 180 Litholrubin BK: a red coloring matter commonly found in cheese cream and which is an allergen.

E 950 Acesulfame K: a sweetener with a sweetener content of 200 times that of sugar. There are mixed results for this potential for harm.

E 951 aspartame: a sweetener, partly genetically modified, which may cause cancer.

E 952 cyclamate: a sweetener in chewing gum or candy that can cause cell change.

E 954 saccharin: a sweetener that caused cancer in animal experiments.

E 957 Thaumatin: a sweetener 3000 times sweeter than sugar and promotes obesity.

E 965 Maltitol, maltitol syrup: a sweetener that promotes diarrhea and flatulence.

E 966 lactitol: a sweetener which may also cause diarrhea or flatulence.

E 967 xylitol: a sweetener, acts like E 965 and E 966.

These additives are mainly dyes and sweeteners that can cause inability and hyperactivity in children. They also contribute to diseases such as neurodermatitis and asthma.

The following additives are of concern to allergy sufferers:

E 100 curcumin: a yellow dye that can cause allergies and promote bile outflow.

E 132 indigo carmine: a blue coloring matter which mainly confers sweets and liqueurs and, together with sodium nitrite, causes genetic damage to animals.

E 200 to E 203 sorbic acid: a preservative that may exacerbate asthma or neurodermatitis.

E 210 benzoic acid: a preservative is often added to salads and fishery products. Possible side effects have not yet been clearly proven, but they are likely.

Because the immune system of allergy sufferers reacts very violently to relatively harmless foreign substances and fights them like pathogens, chemically modified and highly processed foods can also irritate the immune system. As a result, symptoms such as skin rash, difficulty swallowing or breathing problems may worsen or add to previous symptoms.

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