Hidden truth – what do we really eat?Kornelia Goździk, Julia Patynek, Kamila Kańska

• What are those E’s? Effects of eating them• Ingredients of products – what lurks in your food?• 10 ingredients you should never eat again• Light products – is light light?• Energy Drinks – how they affect our body?

E additivesE-numbers meaning

The Commission of the European Union assigns e-numbers after the additive is cleared by the Scientific Committee on Food (SCF), the body responsible for the safety evaluation of food additives in the European Union. The convention for assigning E-numbers is:• 100-199 - Colours• 200-299 - Preservatives• 300-399 - Antioxidants & acidity regulators• 400-499 - Thickeners, stabilisers & emulsifiers• 500-599 - pH regulators & anti-caking agents• 600-699 - Flavour enhancers• 700-899 - Antibiotics• 1100-1599 - Additional chemicalsMore information: http://en.wikipedia.org/wiki/E_number

E-numbers of animal origin

Additives which are ALWAYS of animal origin:• E120 Cochineal : a red colour obtained from female insects• E441 Gelatine : derived from the bones and/ or hides of cattle

and/ or pigs• E542 Edible Bone Phosphate : an extract from animal bones• E904 Shellac : a resin from the lac insect

Whilst some additives with a common code such as E47, can be either of animal or plant origin and this latter type needs to be investigated on a case-by-case basis per product/ manufacturer.

The most dangerous E-numbersE951 – Aspartame

Aspartame is an artificial sweetener that’s widely used as an ingredient in products such as snacks, desserts, diet and low-sugar foods, drinks and sweets. It’s known to affect some people who have phenylketonuira, or PKU, but reactions have been reported in others too. Side effects are said to include headaches.

E110 – sunset yellow

This is a yellow colouring that is added to a wide range of products such as squash, jelly, marzipan, jams, soup, sauces and tinned fish. Some people suggest it should be avoided by anyone suffering from existing allergic conditions, such as asthma or urticaria (a skin condition), but it’s also one of the E numbers studied by Southampton University researchers. They found it to be involved in increasing hyperactivity in children. The government now recommend that, if a child has signs of hyperactivity of ADHD, it’s worth avoiding this additive.

E122 - carmoisine

This is a synthetic red dye that is commonly found in jelly, jam, sweets, flavoured yoghurts, packet soup and blancmange. It may cause allergic reactions in some people. It’s one of the E numbers studied by researchers from Southampton University and found to increase hyperactivity in children. The government now recommend that, if a child has signs of hyperactivity of ADHD, it’s worth avoiding this additive. It’s already banned from use in America, Norway, Japan and Sweden.

E129 – allura red

This orangey red food colouring is a synthetic dye that is used in foods such as sweets and drinks. There are some indications that people who are allergic or intolerant of aspirin may be extra sensitive to it. It’s one of the E numbers studied by researchers from Southampton University and found to increase hyperactivity in children. The government now recommend that, if a child has signs of hyperactivity of ADHD, it’s worth avoiding this additive. This E number is already banned in many other countries, including Belgium, France, Germany, Sweden, Austria and Norway.

What lurks in your food?

Sodium benzoate (E211)

This is used as preservative in products such as soft drinks, margarine, salad dressing, soya sauce, sweets and some sauces. There are some indications that it may cause reactions in people suffer from asthma or other allergic conditions, particularly when consumed at the same time as E102, tartrazine. It’s one of the E numbers studied by researchers from Southampton University and found to increase hyperactivity in children. The government now recommend that, if a child has signs of hyperactivity of ADHD, it’s worth avoiding this additive.

Monosodium glutamate (MSG)

MSG has been used as a food additive for decades. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods containing MSG. These reactions — known as MSG symptom complex — include: headache, flushing, sweating, facial pressure or tightness, numbness, tingling or burning in the face, neck and other areas, rapid, fluttering heartbeats (heart palpitations), chest pain, nausea, weakness. Canned and boxed soups, dried soup mixes, frozen prepared meals, canned prepared meals, fast food, junk food, chinese food, stew, chili, canned beans, salad dressing.

BHA & BHT (Butylated hydroxyanisole & butylated hydroxytoluene)

A preservative that prevents the breakdown of fats. The National Institute of Health states that BHT/BHA are “reasonably anticipated to be human carcinogens.” A natural replacement that does the same job in preserving food would be vitamin E, which you may see more of in the natural food section of your grocery store. Potato chips, lard, butter, cereal, instant mashed potatoes, preserved meat, beer, baked goods, dry beverage and dessert mixes, chewing gum and other foods.

Artificial Sweeteners

Used as a replacement for sugar, artificial sweeteners have recently been found to change the huge colony of bacteria in our intestines to favor the harmful bacteria that increase risk for diabetes and obesity. A study also found that women drinking two diet sodas per day are 50 percent more likely to die from heart-related disease. Low-calorie yogurts, flavoured water, juices, gum, diet sodas, snack foods.

Potassium Bromate

A food additive used in bread-making to soften and bleach the dough. Potassium bromate is banned in countries such as Canada, Brazil, and China because of it’s carcinogenic properties. It is particularly known to induce renal and thyroid cancer. Although most potassium bromate breaks down during the baking process, tests have confirmed that trace amounts can remain in finished baked goods. Fast-food sandwich buns, pre-made frozen pizzas, popular name brand doughs, processed baked goods.

Acrylamide

Acrylamide is a carcinogenic chemical that is a by-product of high temperature processing. Foods heated above 120 degrees celsius. Fried foods such as potatoes chips and french fries. Cigarette smoke also contains acrylamide.

Sodium Nitrite or Nitrate

Salt preservative used primarily in processed meat preservation. Nitrates and Nitrites have been linked to pancreatic cancer in rats. Breakfast sausage, hot dogs, jerkies, bacon, lunch meat and even meats in canned soup products.

High Fructose Corn Syrup

A processed and refined sugar extracted from corn, known to contribute to diabetes, metabolic syndrome, mercury build-up and more. Americans consume more calories from HFCS than any other source. Sodas, candy, snack bars, concentrated juices, processed cereals, coffee syrups, icing, condiments.

Brominated Vegetable Oil (BVO)

BVO is a food additive that keeps citrus flavoring from separating in sodas and sports drinks. The additive is still legal in the US, even though it’s banned in the European Union, Japan and Australia because it contains bromine, the element found in flame retardants that has been linked to nerve issues. Earlier this year, Fanta, Mountain Dew and Gatorade all announced that they’d remove BVO from their products, but some generic soda brands still use it, so look closely at the ingredient list (or better yet, skip the soft drink and enjoy some refreshing water instead).

Blue, Green, Red & Yellow

The artificial colours blue 1 and 2, green 3, red 3, and yellow 6 have been linked to thyroid, adrenal, bladder, kidney, and brain cancers. Colourful candy, cereal, chocolate bars, Kraft dinner, juices, sports drinks.

Light ProductsWhat „light” really means?

Nutrition claims such as “light” and “low fat” are common on everything from salad dressing to soup to cheese and other dairy products. The federal government has established definitions that dictate when these labels can be used.

But these claims, which seem to offer the assurance of a significant nutritional benefit, actually might result in the opposite.

Under federal rules, products labelled “light” – or described as “reduced in calories” or “lower in fat” – must have 25-per-cent fewer calories or fat than the products they’re being compared against. But “light” can also be used to describe products that are light in colour or taste, as long as those distinctions are clearly indicated on the package.

What the terms mean?

• Calorie-free: Product contains less than 5 calories per serving.• Low in calories: Product has 40 calories or less per serving (120

calories or less per 100 grams if the food is a pre-packaged meal).• Fat-free: Product has less than 0.5 grams of fat per serving.• Low in fat: Product contains 3 grams of fat or less per serving.• Reduced in calories: Product has 25-per-cent less calories than

product it’s being compared against.• Reduced in fat: Product has 25-per-cent less fat than the product it’s

being compared against.• Light/lite: Product has 25-per-cent less calories or fat than the

product it’s being compared against.

Energy Drinks – how they affect our body?

• http://theconversation.com/mondays-medical-myth-light-or-lite-food-is-healthy-1616

• http://www.exploreenumbers.co.uk/Dangers-and-Side-Effects-of-E-Numbers.html

• http://en.wikipedia.org/wiki/E_number• http://www.sheknows.com/food-and-recipes/articles/

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