Food Additives May Aggravate Asthma and Allergies

‘Food Additives May Aggravate Asthma and Allergies

While looking up why I had a bad reaction to a Biscuit and Baking mix I looked up all the ingredients and zeroed in on 2 culprits, TBHQ and BHT, these are preservatives. I came across this information from you may find it interesting as well, I have tossed the offending mix and now I have something else to remove from my diet. These preservatives are Synthetic Antioxidants.

In the 1950s, 20 percent of consumer food in the UK came from supermarkets. Now it’s closer to 80 percent, according to Epoch Times International. Since the 1950s, there has also been an increase in cancer, diabetes, obesity, depression, and asthma, and many health professionals think that artifical additives in food may be part of the reason for the increase in disease.

Food additives are identified by name and number, and the numbers are the same worldwide.

One class of food additives is preservatives, which are supposed to prevent decay and contamination. Calcium proprionate (preservative 282) is commonly added to bread as a mold inhibitor, and reactions to this additive have been well publicized. Reactions include migraine headaches, irritable bowel syndrome, depression, and fatigue.

Other additives include color and flavor enhancers. At least 60 of these additives are known to aggravate asthmatics and are not recommended for children. Many people are also sensitive to the flavor enhancer monosodium glutamate (MSG), commonly found in Chinese food, frozen foods, canned tuna, and dressings. states that the following additives are particularly nasty and should be avoided:

Colors: 102, 104, 107, 110, 122, 123, 124, 127, 128, 129, 132, 142, 151, 155, natural color 160b.

Preservatives: Sorbates 200-203, Benzoates 210-213, Sulphites 220-228, Nitrates & Nitrites 249-252, Propionates 280-283.

Synthetic Antioxidants: Gallates 310-312, TBHQ, BHA, BHT 319-321.

Flavor Enhancers: Glutamates (including MSG) 620-625; Ribonucleotides 627, 631, & 635; Hydrolyzed Vegetable Protein (HVP).


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