We become the result of what we consume Part 2: are we eating healthy?

eating healthyNot 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

DO YOU NEED SOME MORE INFORMATION

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