Not that long ago most people were eating healthy home cooked meals
As we all became to busy to cook meals we started to buy packaged foods because they were more convenient and reasonably priced. Unfortunately, as the pyramids on the left show we were all given the wrong things to eat. Doctors noticed more people became seriously overweight and diabetes increased dramatically.
Suddenly a new pyramid diagram hopefully to rearrange our eating and drinking habits. No mention of the number of people who didn't survive this mistake.
Now we refer to the world's largest experiment on humans
The problem about the old pyramid it opened the door to simple easy meals. Fast food shops and packaged food makers selling "healthy" as opposed to fresh found a big market. Over time, manufacturers added more sugar and experimented with chemicals that made everything taste better and made their product cheaper to make. There are so many of these now it has become impossible for governments to monitor everything new being used. The government's default positions is to not intervene unless the new chemical used actually hurts someone. Self regulation with very little scientific control. Many people who become sick due to food often do not realise it is not the food itself but what else is added. Leaf vegetables are sprayed with an insecticide, apples are given a wax coating to make them look more attractive. Potatoes are washed and some spray them to stop them sprouting roots and so on. Nuts and dried foods are sprayed to reduce the attacks on them by rodents and insects. In the next part we table a list of foods and what food contains naturally. but we didn't list all of the chemicals used in the production and storage of them.
Artificial Vitamins? Yes here they are
Vitamins are essential to our bodies and rely on us obtaining them in our food so why make them. Cheaper? Take a blood test before you pop in a pill. Check if it is real or artificial. (One clue: If the name ends in "ATE" it's artificial). for others you need to research)
- Vitamin A: Acetate and Palmitate
- Vitamin B1 (Thiamine): Thiamine Mononitrate, Thiamine Hydrochloride
- Vitamin B2 (Riboflavin): Riboflavin
- Pantothenic Acid: Calcium D-Pantothenate
- Vitamin B6 (Pyridoxine): Pyridoxine Hydrochloride
- Vitamin B12: Cobalamin
- PABA (Para-aminobenzoic Acid): Aminobenzoic Acid
- Folic Acid: Pteroylglutamic Acid
- Choline: Choline Chloride, Choline Bitartrate
- Biotin: d-Biotin
- Vitamin C (Ascorbic Acid): Ascorbic Acid
- Vitamin D: Irradiated Ergosterol, Calciferol
- Vitamin E: dl-alpha tocopherol, dl-alpha tocopherol acetate or succinate
Where can you obtain natural Vitamins?
- Vitamin A: Retinol
- Beef, pork, fish liver
- Some types of fish, such as salmon.
- Green leafy vegetables and other green, orange, and yellow vegetables, such as broccoli, carrots, and squash.
- Fruits, including cantaloupe, apricots, and mangoes.
- Cheese: Goat, Cheddar; Mozzarella; Creme cheeses
- Some milk has Vitamin A added (but this is probably artificial Vit. A
- Vitamin B1: Thiamine
- pork, beef liver and kidneys
- whole grain cereals, whole wheat and rye flour
- wheat germ, navy beans, kidney beans, garbanzo beans,
- peas, peanuts, raisins
- fish, oysters,
- oranges and orange juice
- Vitamin B2 (Riboflavin):
- Most foods contain small amounts of B2
- Pantothenic Acid:
- Contained in most unprocessed food but not fruits
- Vitamin B6 (Pyridoxine):
- Be careful of this B6 and not take too much. Contained in the same foods as most B vitamins
- Vitamin B12:
- Animal liver is the best source but Vegetarians please note it is not found in plant tissue. Alternatives fish, eggs, cheese and meat. cereals, soy products
- PABA (Para-aminobenzoic Acid):
- Small amounts of this are in foods rich in Folic Acid
- Folic Acid:
- Green leafy veggies
- Red meats including liver and kidney, poultry, pork,
- Nuts, beans and legumes,, whole grains.
- citrus fruits, fruit juices
- shellfish
- Choline:
- Beef liver
- Biotin:
- Red meats including liver and kidney,poultry
- Dairy products (milk, cheese and butter), egg yolks,
- Fish: salmon, tuna, mackerel and herrings. oysters, lobster
- Cauliflower, avocados, bananas, strawberries, watermelon, grapefruits, raisins, mushrooms, green peas, blackcurrants, wheat germ, nuts, beans, lentils, oat bran,
- Whole grain breads, oatmeal, peanut butter, molasses
- Vitamin C (Ascorbic Acid):
- Fruits are the best eaten uncooked
- Most vegetable are good but also raw or cooked slightly
- Vitamin D:
- Vitamin D is produced by our body by being in sunlight and all you need is a bit of sunshine everyday. People are now suffering from vitamin D deficiency which is dangerous. Difficult if you live in a country that doesn't have much sun
- Vitamin D is also found in animal fats including organ meats, butter, egg yolks and full-fat dairy products.
- Vitamin E:
- Sweet potatoes, yams, and mangoes
- Oils: sesame, sunflower, peanut, safflower, olive, soybean, wheat germ oil, and corn
- Nuts: walnuts, Brazil nuts, hazelnuts, sunflower seeds and almonds
- Butter, margarine, eggs, wheat germ, , soya, spinach, broccoli, corn, avocados,
- liver
What about additives? Sorry it's a long list
How to use this information to see if the product to make sure we are eating healthy food.
If you notice certain products don't taste right, or if you feel unusually sleepy after eating, or if you have a reaction after (such as a rash or allergy symptom) read the label but if not packaged food but restaurant food contact the restaurant and ask them what products they used in cooking. Usually they will tell you because they want customers to be eating healthy and they don't want you to report them to the health authorities
Copy this list and mark the numbers as being not a healthy food additive for you personally.
Code Number Prescribed Name (Usage)
100 Curcumin or Turmeric (colour)
101 Riboflavin or Riboflavin 5'-phosphate sodium (colour)
102 Tartrazine (colour)
103 Alkanet or Alkannin (colour)
104 Quinoline yellow (colour)
110 Sunset yellow FCF (colour)
120 Carmines or Carminic acid or Cochineal (colour)
122 Azorubine or Carmoisine (colour)
123 Amaranth (colour)
124 Ponceau 4R (colour)
127 Erythrosine (colour)
129 Allura red AC (colour)
132 Indigotine (colour)
133 Brilliant blue FCF (colour)
140 Chlorophyll (colour)
141 Chlorophyll-copper complex (colour)
142 Green S (colour)
143 Fast green FCF (colour)
150a Caramel I (colour)
150b Caramel II (colour)
150c Caramel III (colour)
150d Caramel IV (colour)
151 Brilliant black BN or Brilliant black PN (colour)
153 Carbon black or vegetable carbon (colour)
155 Brown HT (colour)
160a Carotene (colour)
160b Annatto extracts (colour)
160c Paprika oleoresins (colour)
160d Lycopene (colour)
160e b -apo-8’ Carotenal (colour)
160f b -apo-8’ Carotenoic acid or methyl ethyl ester (colour
161a Flavor Xanthan (colour)
161b Lutein (colour)
161c Cryptoxanthin (colour)
161d Rubi Xanthine (colour)
161e Violaxanthin (colour)
161f Rhodoxanthin (colour)
162 Beet red (colour)
163 Anthocyanins or Grape skin extract or Blackcurrant extract (colour)
164 Saffron or Crocetin or Crocin (colour)
170 Calcium carbonate (colour, anti-caking agent)
171 Titanium dioxide (colour)
172 Iron oxide (colour)
173 Aluminium (colour)
174 Silver (colour)
175 Gold (colour)
181 Tannic acid or tannins (colour, emulsifier, stabiliser, thickener)
200 Sorbic acid (preservative)
201 Sodium sorbate (preservative)
202 Potassium sorbate (preservative)
203 Calcium sorbate (preservative)
210 Benzoic acid (preservative)
211 Sodium benzoate (preservative)
212 Potassium benzoate (preservative)
213 Calcium benzoate (preservative)
216 Propylparaben or Propyl-p-hydroxy-benzoate (preservative)
218 Methylparaben or Methyl-p-hydroxy-benzoate (preservative)
220 Sulphur dioxide (preservative)
221 Sodium sulphite (preservative)
222 Sodium bisulfite (preservative)
223 Sodium metabisulphite (preservative)
224 Potassium metabisulphite (preservative)
225 Potassium sulphite (preservative)
228 Potassium bisulphite (preservative)
234 Nisin (preservative)
235 Natamycin or Pimaricin (preservative)
242 Dimethyl dicarbonate (preservative)
249 Potassium nitrite (preservative, colour fixative)
250 Sodium nitrite (preservative, colour fixative)
251 Sodium nitrate (preservative, colour fixative)
252 Potassium nitrate (preservative, colour fixative)
260 Acetic acid, glacial (acidity regulator)
261 Potassium acetate or Potassium diacetate (acidity regulator)
262 Sodium acetates (acidity regulator)
263 Calcium acetate (acidity regulator)
264 Ammonium acetate (acidity regulator)
270 Lactic acid (acidity regulator)
280 Propionic acid (preservative)
281 Sodium propionate (preservative)
282 Calcium propionate (preservative)
283 Potassium propionate (preservative)
290 Carbon dioxide (propellant)
296 Malic acid (acidity regulator)
297 Fumaric acid (acidity regulator)
300 Ascorbic acid (antioxidant)
301 Sodium ascorbate (antioxidant)
302 Calcium ascorbate (antioxidant)
303 Potassium ascorbate (antioxidant)
304 Ascorbyl palmitate (antioxidant)
306 Tocopherols concentrate, mixed (antioxidant)
307 a-Tocopherol (antioxidant)
308 g-Tocopherol (antioxidant)
309 d-Tocopherol (antioxidant)
310 Propyl gallate (antioxidant)
311 Octyl gallate (antioxidant)
312 Dodecyl gallate (antioxidant)
315 Erythorbic acid (antioxidant)
316 Sodium erythorbate (antioxidant)
319 tert-Butylhydroquinone (antioxidant)
320 Butylated hydroxyanisole (antioxidant)
321 Butylated hydroxytoluene (antioxidant)
322 Lecithin (antioxidant, emulsifier)
325 Sodium lactate (acidity regulator, humectant, bulking agent)
326 Potassium lactate (acidity regulator, humectant, bulking agent)
327 Calcium lactate (acidity regulator)
328 Ammonium lactate (acidity regulator)
329 Magnesium lactate (acidity regulator)
330 Citric acid (acidity regulator, antioxidant)
331 Sodium citrates (acidity regulator, emulsifier, stabiliser)
332 Potassium citrates (acidity regulator, stabiliser)
333 Calcium citrates (acidity regulator, stabiliser)
334 Tartaric acid (acidity regulator, antioxidant)
335 Sodium tartrates (acidity regulator)
336 Potassium tartrate or Potassium acid tartrate (acidity regulator, stabiliser)
337 Potassium sodium tartrate (acidity regulator, stabiliser)
338 Phosphoric acid (acidity regulator)
339 Sodium phosphates (acidity regulator, emulsifier, stabiliser)
340 Potassium phosphates (acidity regulator, emulsifier, stabiliser)
341 Calcium phosphates (acidity regulator, emulsifier, stabiliser, anti-caking agent)
342 Ammonium phosphates (acidity regulator)
343 Magnesium phosphates (acidity regulator, anti-caking agent)
349 Ammonium malate (acidity regulator)
350 Sodium malates (acidity regulator, humectant)
351 Potassium malates (acidity regulator)
352 Calcium malates (acidity regulator)
353 Metatartaric acid (acidity regulator)
354 Calcium tartrate (acidity regulator)
355 Adipic acid (acidity regulator)
357 Potassium adipate (acidity regulator)
359 Ammonium adipates (acidity regulator)
363 Succinic acid (acidity regulator)
365 Sodium fumarate (acidity regulator)
366 Potassium fumarate (acidity regulator)
367 Calcium fumarate (acidity regulator)
368 Ammonium fumarate (acidity regulator)
380 Ammonium citrate or triammonium citrate (acidity regulator)
381 Ferric ammonium citrate (acidity regulator, anti-caking agent)
385 Calcium disodium ethylenediaminetetraacetate or calcium disodium EDTA (preservative, antioxidant)
400 Alginic acid (thickener, stabiliser)
401 Sodium alginate (thickener, stabiliser, gelling agent)
402 Potassium alginate (thickener, stabiliser)
403 Ammonium alginate (thickener, stabiliser)
404 Calcium alginate (thickener, stabiliser, gelling agent)
405 Propylene glycol alginate (thickener, emulsifier)
406 Agar (thickener, gelling agent, stabiliser)
407 Carrageenan (thickener, gelling agent, stabiliser)
407a Processed eucheuma seaweed (thickener, gelling agent, stabiliser)
409 Arabinogalactan or Larch gum (thickener, gelling agent, stabiliser)
410 Locust bean gum or Carob bean gum (thickener, stabiliser)
412 Guar gum (thickener, stabiliser)
413 Tragacanth gum (thickener, stabiliser)
414 Acacia or gum Arabic (thickener, stabiliser)
415 Xanthan gum (thickener, stabiliser)
416 Karaya gum (thickener, stabiliser)
418 Gellan gum (thickener, stabiliser, gelling agent)
420 Sorbitol or sorbitol syrup (sweetener, humectant, emulsifier)
421 Mannitol (sweetener, humectant)
422 Glycerine or glycerol (humectant)
431 Polyethylene (40) stearate (emulsifier)
433 Polysorbate 80 or Polyoxyethylene (20) sorbitan monooleate (emulsifier)
435 Polysorbate 60 or Polyoxyethylene (20) sorbitan monostearate (emulsifier)
436 Polysorbate 65 or Polyoxyethylene (20) sorbitan tristearate (emulsifier)
440 Pectins (thickener, stabiliser, gelling agent)
442 Ammonium salts of phosphatidic acid (emulsifier)
444 Sucrose acetate isobutyrate (emulsifier, stabiliser)
445 Glycerol esters of wood rosins (emulsifier, stabiliser)
450 Potassium pyrophosphate or Sodium acid pyrophosphate or Sodium pyrophosphate (emulsifiers, acidity regulators, stabilisers)
451 Potassium tripolyphosphate or Sodium tripolyphosphate (acidity regulator)
452 Potassium polymetaphosphate or Sodium metaphosphate, insoluble or Sodium polyphosphates, glassy (emulsifier, stabiliser)
460 Cellulose microcrystalline and powdered (anti-caking agent)
461 Methyl cellulose (thickener, stabiliser, emulsifier)
463 Hydroxypropyl cellulose (thickener, stabiliser, emulsifier)
464 Hydroxypropyl methylcellulose (thickener, stabiliser, emulsifier)
465 Methyl ethyl cellulose (thickener, stabiliser, emulsifier, foaming agent)
466 Sodium carboxymethylcellulose (thickener, stabiliser)
470 Aluminium, calcium, sodium, magnesium, potassium and ammonium salts of fatty acids (emulsifier, stabiliser, anti-caking agent)
471 Mono- and di-glycerides of fatty acids (emulsifier, stabiliser)
472a Acetic and fatty acid esters of glycerol (emulsifier, stabiliser)
472b Lactic and fatty acid esters of glycerol (emulsifier, stabiliser)
472c Citric and fatty acid esters of glycerol (emulsifier, stabiliser)
472e Diacetyltartaric and fatty acid esters of glycerol (emulsifier)
472f Mixed tartaric, acetic and fatty acid esters of glycerol (emulsifier, stabiliser)
473 Sucrose esters of fatty acids (emulsifier)
475 Polyglycerol esters of fatty acids (emulsifier)
476 Polyglycerol esters of interesterified ricinoleic acid (emulsifier)
477 Propylene glycol mono- and di-esters or Propylene glycol esters of fatty acids (emulsifier)
480 Dioctyl sodium sulphosuccinate (emulsifier)
481 Sodium lactylate or sodium oleyl lactylate or sodium stearoyl lactylate (emulsifier, stabiliser)
482 Calcium lactylate or Calcium oleyl lactylate or Calcium stearoyl lactylate (emulsifier, stabiliser)
491 Sorbitan monostearate (emulsifier)
492 Sorbitan tristearate (emulsifier)
500 Sodium carbonate or Sodium bicarbonate (acidity regulator, raising agent, anti-caking agent)
501 Potassium carbonates (acidity regulator, stabiliser)
503 Ammonium bicarbonate or Ammonium hydrogen carbonate (acidity regulator, raising agent)
504 Magnesium carbonate (acidity regulator, anti-caking agent)
507 Hydrochloric acid (acidity regulator)
508 Potassium chloride (gelling agent)
509 Calcium chloride (firming agent)
510 Ammonium chloride (bulking agent)
511 Magnesium chloride (firming agent)
512 Stannous chloride (antioxidant)
514 Sodium sulphate (acidity regulator)
515 Potassium sulphate (acidity regulator)
516 Calcium sulphate (firming agent)
518 Magnesium sulphate (firming agent)
519 Cupric sulphate (mineral salt)
526 Calcium hydroxide (acidity regulator, firming agent)
529 Calcium oxide (acidity regulator)
530 Magnesium oxide (anti-caking agent)
535 Sodium ferrocyanide (anti-caking agent)
536 Potassium ferrocyanide (anti-caking agent)
541 Sodium aluminium phosphate (acidity regulator, emulsifier)
542 Bone phosphate (anti-caking agent, emulsifier)
551 Silicon dioxide, amorphous (anti-caking agent)
552 Calcium silicate (anti-caking agent)
553 Magnesium silicate or Talc (anti-caking agent)
554 Sodium aluminosilicate (anti-caking agent)
555 Potassium aluminium silicate
556 Calcium aluminium silicate (anti-caking agent)
558 Bentonite (anti-caking agent)
559 Aluminium silicate
560 Potassium silicate (anti-caking agent)
570 Stearic acid or fatty acid (glazing agent, foaming agent)
575 Glucono d -lactone or Glucono delta-lactone (acidity regulator, raising agent)
577 Potassium gluconate (sequestrant)
578 Calcium gluconate (acidity regulator, firming agent)
579 Ferrous gluconate (colour retention agent)
580 Magnesium gluconate (acidity regulatory, firming agent)
586 4-Hexylresorcinol (antioxidant)
620 L-Glutamic acid (flavour enhancer)
621 Monosodium L-glutamate or MSG (flavour enhancer)
622 Monopotassium L-glutamate (flavour enhancer)
623 Calcium glutamate (flavour enhancer)
624 Monoammonium L-glutamate (flavour enhancer)
625 Magnesium glutamate (flavour enhancer)
627 Disodium 5’-guanylate (flavour enhancer)
631 Disodium 5’-inosinate (flavour enhancer)
635 Disodium 5'-ribonucleotides (flavour enhancer)
636 Maltol (flavour enhancer)
637 Ethyl maltol (flavour enhancer)
640 Glycine (flavour enhancer)
641 L-Leucine (flavour enhancer)
900a Polydimethylsiloxane or Dimethylpolysiloxane (anti-caking agent, emulsifier)
901 Beeswax, white and yellow (glazing agent)
903 Carnauba wax (glazing agent)
904 Shellac (glazing agent)
905b Petrolatum or petroleum jelly (glazing agent)
914 Oxidised polyethylene (humectant)
920 L-Cysteine monohydrochloride (raising agent)
941 Nitrogen (propellant)
942 Nitrous oxide (propellant)
943a Butane (propellant)
943b Isobutane (propellant)
944 Propane (propellant)
946 Octafluorocyclobutane (propellant)
950 Acesulphame potassium (sweetener)
951 Aspartame (sweetener)
952 Calcium cyclamate or sodium cyclamate or cyclamate (sweetener)
953 Isomalt (humectant, sweetener, bulking agent, anti-caking agent)
954 Saccharin or calcium saccharin or sodium saccharine or potassium saccharine (sweetener)
955 Sucralose (sweetener)
956 Alitame (sweetener)
957 Thaumatin (flavour enhancer, sweetener)
961 Neotame (sweetener)
965 Maltitol and maltitol syrup or hydrogenated glucose syrup (sweetener, stabiliser, emulsifier, humectant)
966 Lactitol (sweetener, humectant)
967 Xylitol (sweetener, humectant, stabiliser)
968 Erythritol (humectant, sweetener)
1001 Choline salts (emulsifier)
1100 a- amylase (enzyme)
1101 Proteases (papain, Bromelain, ficin) (stabiliser, enzyme)
1102 Glucose oxidase (antioxidant)
1104 Lipases (enzyme)
1105 Lysozyme (enzyme, preservative)
1200 Polydextrose (humectant, bulking agent, stabiliser, thickener)
1201 Polyvinylpyrrolidone (stabiliser)
1400 Dextrin roasted starch (thickener, stabiliser)
1401 Acid treated starch (thickener, stabiliser)
1402 Alkaline treated starch (thickener, stabiliser)
1403 Bleached starch (thickener, stabiliser)
1404 Oxidised starch (thickener, stabiliser)
1405 Enzyme treated starches (thickener, stabiliser)
1410 Monostarch phosphate (thickener, stabiliser)
1412 Distarch phosphate (thickener, stabiliser)
1413 Phosphated Distarch phosphate (thickener, stabiliser)
1414 Acetylated Distarch phosphate (thickener, stabiliser)
1420 Starch acetate esterified with acetic anhydride (thickener, stabiliser)
1422 Acetylated Distarch adipate (thickener, stabiliser)
1440 Hydroxypropyl starch (thickener, stabiliser)
1442 Hydroxypropyl Distarch phosphate (thickener, stabiliser)
1450 Starch sodium octenylsuccinate (thickener, stabiliser)
1505 Triethyl citrate (antifoaming agent)
1518 Triacetin (humectant)
1520 Propylene glycol (humectant)
1521 Polyethylene glycol 8000 (antifoaming agent)
If we want to be eating healthy it's always a good idea to read the list of ingredients in anything we consume
Part 1: Low Cost Health Care Part 3: What Food contains
