WHAT YOU SHOULD KNOW ABOUT E NUMBERS

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The E Numbers of MEDIUM RISK: Name Aluminium Annatto Bixin Norbixin Canthaxanthin Carbon Dioxide Cyclamic Acid And it's Na and Ca Salts Diphosphates, Disodium Diphosphate, SAPP Ferrous Gluconate Gelatine E Number E173 E160B E161G E290 How it is used
To clear tap water and as a food colour Food colour used in wide variety of foods including margarine, bakery, desserts, cheese, smoked fish, cereals and liqueurs Food colouring in sausages Used for fizz in beer and other drinks. It retards ripening in vegetables and fruit and inactivates moulds and bacteria

What you should know

High levels of aluminium have been linked with Alzheimer's and Osteoporosis May provoke flare-ups of urticaria and angioneurotic oedema (an allergic reaction characterised by the sudden onset of swelling in the skin, and other areas) difficulty in breathing Main concern is tendency to form crystals in the retina of the eye. Long-term ingestion may cause liver damage. Exposure to carbon dioxide over long periods of time can be dangerous. Experimental evidence shows that carbon dioxide exposure might significantly reduce fertility

E952

Used widely as sweetener in 'Diet', Some skin conditions such as Pruritis, Dermographia, energy-reduced and no-added-sugar Urticaria and Angioneurotic oedema have been attributed products to intake of Cyclamates. Used as a leavening agent in doughnuts, biscuits, baking powder, cheese, canned potatoes and fish etc.

E450

Excessive use may lead to imbalance of mineral levels, which could potentially lead to damage to bone density and osteoporosis. Can kill children, especially between 12 and 24 months. As little as 2gm may cause death. However these levels could usually only be taken In the form of iron supplements.

E579

Colouring for olives

None

There are concerns over gelatine in the wake of the BSE Widely used as a thickening and crisis as it is obtained from slaughterhouse by-products. gelling agent in jellies, confectionery, These are usually obtained from pigs, but very meat products. occasionally from cattle Widely used as a flavour enhancer and salt substitute. Particularly in condiments and seasonings Researchers are concerned that glutamates could kill nerve cells which might be involved with degenerative diseases such as Alzheimer's, Parkinson's and Huntington's. May be combining formaldehyde and ammonia. Formaldehyde is considered carcinogenic and may provoke asthma, bronchitis, headaches and skin irritation. It absorbs a large quantity of water and so acts as a laxative, which may produce abdominal discomfort. Occasional allergic reactions, i.e., urticaria, rhinitis, dermatitis and asthma, has been attributed to powered Karaya gum May cause diarrhoea in very large (50g or more) doses. In animal studies there is evidence of some foetotoxicity (mutagenic damage to the foetus) Can affect those who suffer from asthma, rhinitis, urticaria and other allergic reactions.

Glutamic Acid Hexa-methylene tetramine (Hexamine) Karaya Gum (Gum Sterculia) Lactitol Litholrubine BK

E620

E239

Preservative used in cheese

E416

Used as an emulsifier in salad dressings, as a binder in meat products also in cheese and ices, liqueurs and chewing gum Widely used as a sweetener in energy-reduced, no-added-sugar and 'diet' products Used as a dye for cheese rind

E966 E180

Phosphoric Acid

E338

Excessive intake of phosphorus in food and drink may produce an imbalance of essential minerals leading to a loss of calcium from bone and calcification of soft tissues, Widely used as a solvent, antioxidant especially the kidneys. The acceptable daily limit is 70mg. But it is quite likely that someone eating a typical and as a flavouring (mainly in soft western junk food diet could consume 500mg of drinks) phosphorus a day. At this level bone mineral content and density will decrease, making the onset of osteoporosis more likely. Widely used as a seasoning and in yeast products Large doses by mouth (although rare) can cause gastrointestinal irritation, weakness, circulation problems and vomiting. However, potassium chloride in a commercial dietary salt substitute produced a near-fatal poisoning in an eight-month-old infant. Powdered Quillaia bark has highly local irritant and stimulatory properties. Unlikely to cause problems in drinks, but large doses severe toxic effects including liver damage, respiratory failure, convulsions and coma

Potassium Chloride Quillaia extractSaponin

E508

E999

Foaming agent in soft drinks

Sodium aluminium phosphateAcidic Sodium, Monosodium, Disodium and Trisodium Citrates Sodium Phosphates; Monosodium, Disodium, Trisodium Phosphates Sodium Potassium Tartrate Sorbitan Monostearate Succinic Acid

E541

Raising agent used in scones and sponge cakes

High levels of aluminium have been linked with Alzheimer's and Osteoporosis

E331

Controls acidity in carbonated drinks, Excessive intake may upset the acid/alkaline balance evaporated milk and dry soup mixes and cause tetany (muscle spasms) or depress the heart

E339

Excessive intake of phosphorus in food and drink may produce an imbalance of essential minerals leading to a loss of calcium from bone and calcification of soft tissues, especially the kidneys. The acceptable daily limit is Used in quick cook pasta and coffee 70mg. But it is quite likely that someone eating a typical whiteners western junk food diet could consume 500mg of phosphorus a day. At this level bone mineral content and density will decrease, making the onset of osteoporosis more likely. Used as an emulsifier in processed cheese Should be avoided by people with cardiac failure, high blood pressure, damaged liver or kidneys as it can cause sodium and water retention. At high levels can cause liver and bile duct enlargement, growth retardation.

E337 E491 E363

Widely used emulsifier

Flavour enhancer in soups, desserts Large doses may produce diarrhoea and vomiting. and drinks

For further detailed information, please refer to the source: http://www.exploreenumbers.co.uk/

SpecialthankstoEARTHWAYSgivingaidtohumanitysavingourprecious planet the EARTH and to Prof. Dr. Abeer H. Sahtout and all scientists working at R&D department at Sekheta Bros Establishment in Aleppo, Syria. Dr.MohamadAzzamF.Sekheta