Hi Guys
I know its off subject (Sorry Byard) but i got this letter from a friend
with food alergy problems.
if anyone is interested and wants to email Paula for more info contact me
off list at [EMAIL PROTECTED]
Iain
Hi there,
As promised a list of the big worst offenders in terms of food additives for
your US friend. (These numbers are preceded by "E" in many countries)
Colours 102,107,110, 122-129,132,133,142,151,155, 160B (annatto, even though
it's regarded as "natural")
Preservatives
Sorbates 200-203
Benzoates 210-218
Sulphites 220-228
Nitrites, nitrates 249-252
Propionates 280-283
Antioxidants 310-312, 319-321
Flavour enhancers
Glutamate (e.g. MSG) 620-635
Hydrolysed vegetable protein (HVP)
Textured vegetable protein (TVP)
Most other additives are unlikely to cause adverse reactions. Anti-caking
agents, bleaches, emulsifiers, mineral salts, propellants, food acids,
thickening agents, sweeteners, vegetable gums and vitamins are generally
safe even for food sensitive people.
They need to be aware that things contained in a raw ingredient must be
listed but should that ingredient then go on to be used in the food
processing industry it does not then have to be listed. For example, I can
be certain, with some effort, to buy oil that has NO antioxidants in it
(gives three of us raging headaches) but I cannot buy a loaf of bread nor a
packet of biscuits that contain oil as it is more than likely going to
contain antioxidants that don't have to be listed. The "migraine effect" is
not one of a gradual buildup related to dosage of the offender but rather
should be regarded as like opening a floodgate... i.e. the severity of
symptoms is not closely related to the quantity of toxin. In fact if they
can extinguish the cause from their diet they may well find a more severe
reaction should some be accidentally eaten. It's not all bad news though
because once you're free of the toxin it becomes VERY easy to spot the signs
of a slip and so you get wiser and wiser ever more rapidly!
I've enclosed a link to a really useful site outlining the "Failsafe Diet"
developed at an hospital in Australia.
http://www.fedupwithfoodadditives.info/
They look at many dietary groups and many symptoms and the early stages of
the diet are very extreme (we call it our "Death by Chickpea" phase) but for
recurring migraines that have been found to have no underlying medical
condition it's got to be worth trying, at least, to cut out ALL colours,
preservatives and flavour enhancers. After all they add nothing beneficial
to our nutritional intake... just convenience and higher profit margins for
the food manufacturers. I've definitely decided I'd rather have bright kids
than bright foods. It does mean a lot of cooking at home (right from the
basics... even the weigh your own dry ingredients have to be carefully
chosen, dried fruits usually have sulphites to preserve their colour during
manufacture) but I've come to realise that it's much nicer to cook with
Nathaniel than it is to fight with him.
If these people want to ask any more advice please feel free to pass my
contact details on... I'm now a member of the Allergy Awareness group here
and have access to some resources.
P
