My first awareness that additives in our food were not actually helpful came when I was fortunate enough to study Natural Therapies in 2000. And it wasn’t easy like it is now to find information on it. Google wasn’t used like it is now. The internet was only used to send an email, if you knew someone with one. You had to sit at an internet cafe for that. And had 10 minutes with the slowest dial ever, and it cost about $5. Usually in that 10 minutes the speed was so slow you only managed to send one email (to the only person you knew who had one hahahhaha). Do you remember?
There was no, googling to find information, all the information was in books, at the library or in the book shop. Or handed out in my Natural Therapies school.
I was lucky enough to get a hold of a book called The New Additive Code Breaker by Maurice Hanssen Food Code Numbers and it was pivotal for me in helping to understand food better.
Fast forward to 2008 when I was a Thermomix consultant and was given the opportunity to present for Additive Alert.
*side track for a moment, whilst I am no longer a Thermomix consultant, if you want one, I highly recommend you contact Sharon – A queen in the Thermie world in my eyes. My dear Nana was the one who told me about the Thermomix and encouraged me to investigate as she thought it would be “right up my ally” with all the health services I provided then (and now). So I contacted my nearest consultant and that’s how I meet Sharon. She is informative, fun and KNOWS Thermomix! Whilst I am happy with my TM3 with the buttons well worn. Many are in need of the whiz bang brand new one- in which case get in touch with Sharon. Tell her I sent ya! email: sharon.thermomix@gmail.com
So here I was presenting for Additive Alert at expos, and sadly my words fell, a lot of the time, on deaf ears. Regardless, ever since, I have gently tried to make many aware of the harmful effects of additives in our food. I like to make people aware of how many cause asthma, are linked to allergies, and worse, are carcinogenic. How they are still allowed in our food chain is beyond me.
I am always here to help, which is why I have put together this introduction to additives in our food, and what to be aware of.
FOOD ADDITIVES: what to be aware of!
Food additives have crept into our food supply and as consumers we have not been made aware of just how harmful these can be to our health. There is a regulated ‘apparently’ safe amount per food product, but there has never been adequate testing for the accumulative effect. One product won’t hurt you say? Add up the amount you are consuming per day, then per year. Australians consume on average 5kg of additives per year.
We are bombarded with all sorts of other health messages and it’s all getting complicated. To make your food from scratch and know exactly what you are eating would be a better option than purchasing pre-made food. Sometimes this can be tricky, because what you thought was a simple mayonnaise, salad dressing, or juice, is actually a cocktail of chemicals.
Sustainable Health’s approach is prevention: At all cost, avoid foods, cleaning products and personal care items that are harmful. Pay for quality of life now or pay the consequences of poor choices later in life.
There are some real nasties when it comes to food additives, which will be discussed here. Avoid all the numbers stated at the bottom of this article. Equip yourself with knowledge so the next time a manufacturer tries to persuade you with clever marketing you are empowered to say no to the nasties and yes to good health. Side note: more and more psychologists are being employed by marketing companies and food manufacturers. Coincidence?
Preservatives
282 – Calcium Propionate
Found in: Breads, flat breads, crumpets.
It has been introduced into Australian foods, despite being banned in Europe and the UK. It causes migraines, asthma, behavior problems, “off with the fairy’s behavior”, an inability to organize, learning difficulties and sleeping problems. Consider what you are having for breakfast and whether it is hindering your concentration and learning ability throughout the day.
220-Sulfur Dioxide is a chemical released by volcanoes, yet they put it in our food. It accumulates in the airways which is very deceptive as reaction can be delayed and accumulative. It is recommended that Asthmatics avoid 220, as it can be fatal. Other problems are gastric irritation, hyperactivity and behavioral problems.
Found in: Fresh mince and lots of other foods. Check labels and ask your supplier.
Flavours
621- Monosodium Glutamate (MSG). This is a really big nasty. It is an excite-toxin, therefore it over excites the brain cells, eventually causing them to die. It also confuses the brain, making it difficult to recognise your bliss point, which leads to overeating. This can lead to appetite and metabolism changes and obesity. It’s also linked to speech and development delay in children, sleeping problems and behaviour problems. Under current Australian food regulations, MSG can be labelled as vegetable flavour, hydrolysed vegetable protein, hydrolysed protein.
Found in: take away foods, cheese, tomato pastes, stocks and sauces and many other prepackaged food items. This is just another reason why it is best to make your own meals without pre-made sauces etc.
Artificial Colour
There are so many harmful artificial colours, all in the 100 category. Many are derived from coal tar dyes (also found in printer’s ink).
133- Brilliant Blue is a synthetic dye produced from petroleum. Brilliant Blue has previously been banned in Austria, Belgium, Denmark, France, Germany, Greece, Italy, Norway, Spain, Sweden, and Switzerland. It is a suspected carcinogen and linked to hyperactivity and behavioural problems.
Found in: Minties, Gatorade, dairy products, canned processed peas, packet soups, icings, ice pops, blue raspberry flavored products, dairy products, sweets and drinks. It is also used in soaps, shampoos, mouthwash.
150c- Caramel iii. The World Health Organisation (WHO) recognize that it is linked to cancer, gastrointestinal problems and hypersensitivity. Can cause enlargement of the intestines and kidneys and may destroy vitamin B. It is how manufacturers are able to make baked biscuits and crackers look golden baked brown. You could home bake biscuits and stay away from this nasty additive.
Natural Colour
160b – Annato extracts. WHO recognise that it is UNSAFE and that it is TOXIC. Linked to head banging behavior, allergic reactions, skin irritations. Concerns about toxicity are still being evaluated, but the food authority allows us to be the test subjects while they are evaluating.
Found in: dairy products such as cheese, ice-cream, noodles (changes crunchy noodle).
Artificial Sweeteners
951- Aspartame is linked to: brain tumours, leukaemia, depression, behaviour problems, insomnia, and memory loss.
Found in: Cordials, Juices, Ribena, Yoghurt, Rice Crackers, Sausages, Lollies, Chewing Gum, Ice Cream, Medicines, Vitamins, Soft Drinks, Sippah Straws
Antioxidant
Man-made antioxidants are made to stop oxidation of food for a greater shelve life.
320- Butylated hydroxyanisole (BHA) is derived from petroleum and is known to cause cancer. It also disrupts the body’s hormone balance, therefore causing the body to accumulate body fat. This is not something you want in pre-packaged cakes and biscuits. Excess calorie consumption and lack of nutrition are already a consideration when eating pre-packaged biscuits and cakes. We don’t need harmful additives to contribute to weight gain. It was banned in Japan 1958! BHA is not permitted in food specifically intended for infants and children. Since when do children only eat infant/child friendly food?
There are many more additives to be aware of. If you would like more information, please see contact details below. All the best in health!!
AVOID THESE ADDITIVES, not just sometimes..but ALWAYS.
102 |104| 110| 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| 1201| 1520| 1521|
For further information contact:
Mary-Kate Hoogland
Accredited Exercise Physiologist | Natural Therapist | Health Coach Ph.: 0402263767
Email: sustainablehealth@live.com
First published 2011
With every problem, comes a solution!
Steps to reduce or irradicate additives from your diet.
- Become aware- start being that person who reads the labels.
- There are some great apps out now that can help you.
- If it is overwhelming to think to avoid all these at once, start my avoiding one, and every month or so, stop buying all products with that number. within a year you will have reduced your toxic load by at least 12 of the nasties.
- Start cleansing the body- the highest antioxidant drink Ningxia Red is what i recommend above all other antioxidant foods/drink. It has the highest ORAC score, highest processing quality, and Young Living who make it are the most ethical community driven company. Get it here.
- Start consuming sprouts- broccoli is highly recommended but all sprouts should be consumed regularly in a healthy meal plan – purchase here.
- Start sharing this information with your friends, the more people who know, the better- as two positives will come of it. You won’t have to be worried when you visit you friends for dinner that they are cooking with nasties. And secondly, the more people stop purchasing products with the additives, the more likely the manufacturer will have to change their recipe.
All the best in health xx
❤️Mary-Kate