Avoid these Food Additives

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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. SIMPLE RULE: When you go shopping, and you don't understand the code of preservative, don't buy the product.


      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.


202 Preservative (Potassium sorbate)   is the potassium salt of sorbic acid. Synthetically produced from the gas ketene, by neutralizing potassium hydroxide with sorbic acid, an unsaturated carboxylic acid  Potassium sorbate is the potassium salt of sorbic acid. Its primary use is as a food preservative (E number 202). Potassium sorbate is effective in a variety of applications including food, wine, and personal care products.
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 ...

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 - 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"
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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
202 Potassium sorbate

Potassium sorbate is the potassium salt of sorbic acid. Its primary use is as a food preservative (E number 202). Potassium sorbate is effective in a variety of applications including food, wine, and personal care products.

While sorbic acid is naturally occurring in some fruits (like the berries of the mountain ash), virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically from the gas ketene. It is a widely used preservative in food production, but cannot be considered "natural" (no matter what you've heard!).

Sorbic acid can cause contact dermatitis at concentrations above or below 0.5%. Studies show that if it is used at a concentration of no more than 0.2% it is unlikely to constitute a safety hazard.

Potassium sorbate is a food grade preservative generally regarded as safe (GRAS) worldwide. It is the inactive salt of sorbic acid. It readily dissolves in water where it converts to sorbic acid, its active form, at a low pH. Sorbic acid is very pH dependent. While it shows some activity up to pH 6 (about 6%), it is most active at pH 4.4 (70%). At pH 5.0 it is 37% active. As sorbic acid, it is considered to be active against mold, fair against yeast and poor against most bacteria. Sorbic acid is an unsaturated fatty acid and as such is subject to oxidation (use of an antioxidant like Covi-Ox T50 is recommended). It is also sensitive to UV light and may turn yellow in solution.

Potassium sorbate is not a broad spectrum preservative for cosmetic use and should be combined with other preservates. If potassium sorbate is used as a preservative, the pH of the finished product may need to be reduced for potassium sorbate to be effective.