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CHEMICAL ALLERGIES: FOOD ADDITIVES
There are literally hundreds of different chemicals used in the manufacturing process, to make reconstituted food look and taste better than it really is. It is not proposed to go into them in detail as this subject, by itself, would fill a book. Some examples of food additives are:
Salicylates — Includes arrange of chemicals used to flavour tinned, packaged and bottled food artifically.
Tartrazine — This chemical gives rise to a variety of artificial colours such as yellow, orange, blue, red and green and is used in many prepared foods and medications.
Benzoates — Chemicals used in both the artificial preservation and flavouring of a wide range of manufactured foods.
Taken occasionally in foods containing small quantities, these chemicals should not present a health problem. However, because processed foods make up such a large proportion of the average diet; and because virtually all processed foods contain these chemicals; sooner or later the body overloads to a point where the immune system can no longer cope, resulting in allergy sickness and disease.
As far back as the 1930s, some American doctors began to show concern that chemicals could cause illness. However, the onset of the Second World War, followed by the incredible post-war manufacturing boom, rather overshadowed their efforts to prevent, what has now become, a problem of mammoth proportions. The fact that chemicals are making people sick, has recently surfaced again, particularly in the United States. In fact, current thinking in that country is that the growing problem of chemical allergy/ intolerance is even more worrying than the growing problem of food intolerance.
At the Kaiser Research Institute, in California, Dr Benjamin Feingold has documented over a hundred cases of sensitivity to artifical flavourings and colourings. These are found in nearly all processed foods such as tinned, packeted, frozen, bottled and cured foods. Dr Feingold says that more than half of all children suffering from hyperactivity, are allergic to certain chemicals in foods. Once these chemicals, namely artificial flavourings, colourings and preservatives are removed from their diet, Dr Feingold has noted a marked improvement in their behaviour. Today, there are several hundred parent-organized branches of the Feingold Association, throughout America, recommending additive-free diets.
Here are some examples of chemicals which are widely used in processed and manufactured foods. Continuous intake of these chemicals will invariably result in toxic overload, leading to degenerative illness:
Benzyl Acetate — Used as a strawberry flavour in many foods. It is also used as a nitrate solvent in the photographic industry.
Amyl Acetate — Used to give ice cream a banana flavour. It is also used in industry as a solvent for oil paint.
Piperonal — Extensively used as a substitute for vanilla flavouring. This chemical is widely used by pest exterminators to kill lice.
Anti-Allergic/AsthmaDiethyl Glucol — A chemical used as an emulsifier and as a substitute for eggs. It is also used, commercially, as an antifreeze and a paint remover.
Ethyl Acetate — Used to obtain a pineapple flavour. Used in industry as a cleaner for leather and textiles. It has been known to cause severe heart, lung and liver damage to those employed in these industries. Butyralhyde — Used to provide various nut flavours in processed foods. This chemical is one of the common ingredients used to manufacture rubber cement.
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This entry was posted on Tuesday, November 3rd, 2009 at 11:33 am and is filed under Anti-Allergic/Asthma. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.