Welcome
to the UK Food Guide, your guide to the E numbers and additives
in and on our food. You will find information on all types of additives
and E numbers used in both the manufacture and preservation of foodstuffs,
chemicals used to grow our food, and the effects that E numbers
and additives have upon us.
E102 Tartrazine.
Tartrazine appears to cause the most allergic and or intolerance
reactions of all the azo dyes, particularly amongst those with an
aspirin intolerance and asthmatics. Other reactions can include
migraine, blurred vision, itching, rhinitis and purple skin patches,
because of this more use is now being made of Annatto (E160b). In
conjunction with Benzoic acid (E210) tartrazine appears to create
an over-activity in children.
Tartrazine is a synthetic yellow azo dye found in fruit squash,
fruit cordial, coloured fizzy drinks, instant puddings, cake mixes,
custard powder, soups, sauces, ice cream, ice lollies, sweets, chewing
gum, marzipan, jam, jelly, marmalade, mustard, yoghurt and many
convenience foods together with glycerine, lemon and honey products.
It can also be found in the shells of medicinal capsules. It can
also be used with Brilliant Blue FCF, (E133) to produce various
green shades e.g. for tinned processed peas.The Hyperactive Childrens
Support Group believe that a link exists between this additive and
hyperactive behavioural disorders in children.
E951 Aspartame
Aspartame sugar substitutes cause worrying symptoms from memory
loss to brain tumours. But despite US FDA approval as a ‘safe’
additive, aspartame is one of the most dangerous substances ever
to be foisted upon an unsuspecting public.
Aspartame is an intense sweetener, approximately 200 times sweeter
than sugar. It has been used throughout the world in soft drinks
and other low-cal or sugar free foods since 1974. It was first approved
for use in the UK in 1982. It is known by the name NutraSweet, aspartame
or E951.
FoE
Real food campaignThe
Truth in labelling campaignVegetarian
Society FAIA
The
Parents Jury The
Food Commission HACSG
Food
Standards Agency BBC
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