The E Numbers of MEDIUM RISK:
How it is usedWhat you should know
To clear tap water and as a foodcolourHigh levels of aluminium have been linked withAlzheimer's and Osteoporosis
Food colour used in wide variety offoods including margarine, bakery,desserts, cheese, smoked fish,cereals and liqueursMay provoke flare-ups of urticaria and angioneuroticoedema (an allergic reaction characterised by thesudden onset of swelling in the skin, and other areas)difficulty in breathing
Food colouring in sausages
Main concern is tendency to form crystals in the retina ofthe eye. Long-term ingestion may cause liver damage.
Used for fizz in beer and otherdrinks. It retards ripening invegetables and fruit and inactivatesmoulds and bacteriaExposure to carbon dioxide over long periods of time canbe dangerous. Experimental evidence shows that carbondioxide exposure might significantly reduce fertility
Cyclamic AcidAnd it's Na andCa Salts
Used widely as sweetener in 'Diet',energy-reduced and no-added-sugarproducts
Some skin conditions such as Pruritis, Dermographia,Urticaria and Angioneurotic oedema have been attributedto intake of Cyclamates.
Used as a leavening agent indoughnuts, biscuits, baking powder,cheese, canned potatoes and fishetc.
Excessive use may lead to imbalance of mineral levels,which could potentially lead to damage to bone densityand osteoporosis.
Colouring for olives
Can kill children, especially between 12 and 24 months.As little as 2gm may cause death. However these levelscould usually only be taken In the form of ironsupplements.
Widely used as a thickening andgelling agent in jellies, confectionery,meat products.
There are concerns over gelatine in the wake of the BSEcrisis as it is obtained from slaughterhouse by-products.These are usually obtained from pigs, but veryoccasionally from cattle
Widely used as a flavour enhancerand salt substitute. Particularly incondiments and seasonings
Researchers are concerned that glutamates could killnerve cells which might be involved with degenerativediseases such as Alzheimer's, Parkinson's andHuntington's.
Preservative used in cheese
May be combining formaldehyde and ammonia.Formaldehyde is considered carcinogenic and mayprovoke asthma, bronchitis, headaches and skinirritation.
Karaya Gum(Gum Sterculia)
Used as an emulsifier in saladdressings, as a binder in meatproducts also in cheese and ices,liqueurs and chewing gum
It absorbs a large quantity of water and so acts as alaxative, which may produce abdominal discomfort.Occasional allergic reactions, i.e., urticaria, rhinitis,dermatitis and asthma, has been attributed to poweredKaraya gum
Widely used as a sweetener inenergy-reduced, no-added-sugarand 'diet' productsMay cause diarrhoea in very large (50g or more) doses.In animal studies there is evidence of some foetotoxicity(mutagenic damage to the foetus)
Used as a dye for cheese rind
Can affect those who suffer from asthma, rhinitis,urticaria and other allergic reactions.
Widely used as a solvent, antioxidantand as a flavouring (mainly in softdrinks)
Excessive intake of phosphorus in food and drink mayproduce an imbalance of essential minerals leading to aloss of calcium from bone and calcification of soft tissues,especially the kidneys. The acceptable daily limit is70mg. But it is quite likely that someone eating a typicalwestern junk food diet could consume 500mg ofphosphorus a day. At this level bone mineral content anddensity will decrease, making the onset of osteoporosismore likely.
Widely used as a seasoning and inyeast products
Large doses by mouth (although rare) can causegastrointestinal irritation, weakness, circulation problemsand vomiting. However, potassium chloride in acommercial dietary salt substitute produced a near-fatalpoisoning in an eight-month-old infant.
Foaming agent in soft drinks
Powdered Quillaia bark has highly local irritant andstimulatory properties. Unlikely to cause problems indrinks, but large doses severe toxic effects including liverdamage, respiratory failure, convulsions and coma