What are the harmful food supplements?

The most commonly used in the production of the following food additives:


E102 (tartrazine)�- yellow dye, used in the production of various canned sauces, smoked fish and confectionery. It tends to accumulate in the body. Not recommended for use by people suffering from aspirin intolerance. In children under 10 years old can cause increased irritability.


E104 (yellow quinoline)�- it is actively used in the production of smoked meat, canned fish, ready-made salads with sea kale, etc. In 10% of cases it causes an allergic reaction in the form of easily falling edema. Causes fluid retention in the body, is contraindicated in patients with diabetes mellitus and problems with the work of the urinary system.


E110 (yellow sunset)�- present in dry mixes for making chocolate drinks, used in concentrates for soups and desserts. Accumulating in the body, can cause malfunction of the nervous system: irritability, sleep disturbance, irritability, etc.


E120 (cochineal)�- natural dye, based on egg yolk. Almost harmless if you are not allergic to eggs and animal products.


E122 (Carmouzin)�- the dye is red, widely used in the production of berry jams, desserts, sauces, etc. Dangerous for diseases of bronchial asthma. Not recommended for children under 12 years, as it is the strongest allergen.


E124 (Poncea)�- red dye, most often used in the manufacture of sausages and pies. It raises cholesterol levels and is dangerous for people with problem vessels and heart failure.


E127 (erythrosine)�- red dye used to preserve canned berries and fruits, used in the manufacture of ham and pork products. Not recommended for people with increased excitability and patients with impaired liver function. In rare cases, it causes an aggravation of diseases of the gastrointestinal tract (ulcer, gastritis, etc.).


E131 (blue V)�- used in canning vegetables, can cause allergic dermatitis. Not recommended for people using antibiotics, and children younger than 18 years.


E132 (indigo carmine)�- used in the production of meat products and yoghurts. Accumulating in the body, increases the level of acidity in the stomach. Not recommended for people suffering from obesity and diseases of the gastrointestinal tract.


E133 (brilliant blue)�- used in chips and in canning green peas. In small doses, practically harmless.


E151 (black PN)�- gives saturated color to canned vegetables and fruits. In rare cases, it can cause allergies in the form of a rash. Not recommended for people with increased excitability.


E413 (tragacanth)�- emulsifier, stabilizer and thickener.



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