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Kinesiology Health Clinic


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Feeling deprived of time, we often choose processed and packaged foods to meet our dietary needs, which simply means additives are needed. In America for example, more than 10.000 chemical and food additives are approved by the FDA. The majority of additives are safe, but there are some that are harmful and many haven't been adequately tested.

It's interesting that nutritionists and food scientists say that food additives are harmless if consumed in the tiny amounts regulated by the FDA. Unfortunately, the use and over-use of food additives has shown to make a (negative) difference!

Examples of scientific studies are listed here:


Avoid these Food Additives

This is just a small selection taken from the handy little book “The Chemical Maze” by Bill Statham.





Names Function Potential Health Effects Typically found in


Sulphites, also sodium sulphite (E221) &potassium sulphite(E225) Preservative, Antioxidant Asthma, anaphylactic shock, skin rash, nausea, stomach irritation, diarrhoea, swelling, destroys B1 Dried fruit, peeled and processed potato products, shrimp, gelatine, beer, wine, fruit juice, soft drinks, cellophane for food packaging

Sucrose, processed cane sugar Sweetener, Preservative Dental caries, obesity, neuro-toxicity, devoid of nutrition, teratogen;on NIH hazards list Sweets &treats, medications

Aspartame (E951), also called Nutrasweet, Spoonful, Equal Measure. Derived from phenylalanine,aspartic acid &methanol, may be of animal origin. It accounts for over 75% of adverse reactions to food additives reported to the FDA Artificial sweetener Cancer, asthma, MS-like symptoms, headache, hyperactivity, fatigue, anxiety, dizziness, migraine, memory loss, depression, insomnia, irritability,, impotence, epilepsy, diabetes, neuralgia, seizures, plus at least 80 others Artificial sweeteners, diet drinks, low-joule foods &chewing gum, confectionery, brewed soft drinks, anything which is sugar free or without added sugar, found in over 5.000 products

Saccharin (E954),restricted or banned in many countries Artificial Sweetener Headache, urticaria, cancer, lowered testosterone levels, mutagen Artificial sweeteners, chewing gum, brewed soft drinks, dietetic food, toothpaste, mouthwash, lipstick


Butylated Hydroxyanisole (BHA) (E320), coal tar dye &petroleum derivative Antioxidant, Preservative Asthma, cancer, skin blistering, dermatitis, hyperactivity, extreme weakness, fatigue Instant mashed potato, margarine, chewing gum, ice cream, edible oils, cosmetics, plastic food wrap


Butylated Hydroxytoluene (BHT) (E321),coal tar dye &petroleum derivative Antioxidant, Preservative Asthma, cancer, skin &eye irritation, contact dermatitis, hyperactivity, allergic reactions in aspirin-sensitive people Chewing gum, fish products, fats &oils, potato flakes,, breakfast cereals, pork sausage, cosmetics, plastic food wrap

    

Brilliant Blue FCF, FD &C Blue No.1 (E133), (coal tar dye, banned in Austria, Belgium, France, Switzerland and others) Colouring (blue) Cancer, malignant tumours, allergic reactions in chemical sensitive people, asthma, hyperactivity Soft drinks, canned processed peas, dairy products, gelatine, desserts, cereal, sweets, ice cream, baked goods and more...


Amaranth, FD &C Citrus Red No. 2 (E 123), (coal tar dye &azo dye), banned in some countries Colouring (purplish to bright red) Cancer, asthma, hyperactivity, nettle rash, hay fever, allergic reactions in aspirin sensitive people, malignant tumours teratogen Packet cake mix, packet trifle mix, jelly crystals, soft drinks, blackcurrant products, cereal, orange skins, cosmetics


Food Green S (E 142) Colouring (green) Hyperactivity, asthma, skin rashes Baked goods, candy, cereals, confections, frozen desserts, mint-flavoured jelly


Erythrosine, FD &C Red No.3 (E127) (coal tar dye), banned in Norway Colouring (bluish pink) Interference with the brain's neurotransmitters, breast cancer, cancer, hyperactivity, skin rash, hyperthyroidism, gene damage, asthma, light sensitivity, learning difficulties, benign tumours Sweets, canned red cherries, snack food, scotch eggs, canned fruit cocktail, cereal, gelatine based desserts and more


Tartrazine,FD &C Yellow No.5 (E102), (coal tar dye &azo dye), banned in Norway &Finland Colouring (yellow) Hyperactivity, thyroid tumours,, aggression, headache, migraine, nettle rash, hay fever,, asthma, tingling of the mouth, insomnia, confusion,itching, blurred vision, swelling of lips &tongue, cancer, teratogen Confectionery, sweet corn, soft drinks, Marzipan, canned peas, cheese crackers, mint sauce, fruit juice cordial, jam, pickles, cereal, packaged soup, lollies, snack food


Sunset Yellow FCF, FD &C Yellow No. 6 (E110), (coal tar dye)banned from foods in the UK, Norway &Finland Colouring (yellow) Allergic reactions in aspirin sensitive people, nettle rash, gastric upset, swelling of the skin, asthma, hyperactivity, hives, cancer, hay-fever, abdominal pain Fruit juice cordial, hot chocolate mix, cereal, Marzipan, ice cream, packet soup, canned fish, confectionery, drink powders, snack food, carbonated beverages


Mono-sodium L Glutamate MSG,(E621), (synthetic manufactured product, may be GE) Flavour enhancer, Additive Asthma, hyperactivity,depression, irritability, mood changes, chest pain, nausea, numbness, migraine, headache, infertility, convulsions, abdominal discomfort Packet soup, soy sauce, flavoured noodles, meats, malt extract, quick soup, gelatine, maltodextrin,bouillon cubes, hot dogs, salad, stews dressings...also in soap, shampoo, cosmetics


Dis-odium Guanylate (E627)(isolated from sardines or yeast extract, often used with MSG) Flavour enhancer, Additive Asthmatics &aspirin sensitive people should avoid, gout, hyperactivity, prohibited in or on foods for infants Foods with added artificial flavouring


Nitrates & Nitrites, Potassium Nitrate (E294), Sodium Nitrate (E250),Sodium Nitrate (E251), Potassium Nitrate (E252) Antimicrobial Preservatives,

Colour fixative May form tiny amounts of nitrosamines, known as cancer causing chemicals.

Ascorbic or erythorbic acids may counteract negative effects to a degree. Bacon, Bologna, corned beef, ham ,hot dogs, luncheon meats, smoked fish &other processed meats, cosmetics


Hydrogenated Fats -

trans-fatty acids

 Fat Substitute Increase LDL blood cholesterol, increases  the risk of coronary heart disease Margarine, crackers, cookies, snack foods, fried foods, restaurant foods, vegetable shortening, chips


Propylene Glycol, Propan 1,2 – Diol (E1520) Humectant, Solvent, De-foaming agent Kidney damage, liver abnormalities, dermatitis, neurotoxicity, CNS depression, dry skin, on NIH hazards list Baked goods, ice cream emulsifiers, confectionery, icing, chocolate products, toppings


Brown HT (E155), (coal tar dye) Colouring (brown) Allergic reactions in asthmatics &aspirin sensitive people, hyperactivity, cancer Chocolate cake mix, chocolate biscuits


MSG & Aspartame

Glutamic acid is the third most used flavour booster, after salt and pepper. The most commonly used form is mono-sodium glutamate (MSG). While It is classified as a food additive it can have drug-like effects on some people.

Some foods have naturally occurring protein-bound glutamate – such as mushrooms, tomatoes or aged cheese and seaweed. Chemical glutamate are food additives used to improve pleasant tastes and to lessen unpleasant ones, especially in the pre-packaged food industry. So what's the problem?

Both the natural and chemical additive glutamate are absorbed in the intestines, but the natural (protein-bound) is absorbed more slowly. The chemical form is absorbed more quickly,  resulting in a spite of glutamate in the blood.


Glutamates are common neurotransmitters in the brain, reponsible of the movement of chemical signals from one neuron to the next.

If the bloodstream carries high levels of glutamate it could lead to misfiring neurons, resulting in psychological and physical problems.


Evidence is indicating that ADHD and the emotional problems that come with it, may be caused to some extend by consuming glutamate additives because eliminating MSG from their diets has resulted in remarkable improvements.


Research links MSG to these problems:



MSG could also be found in these foods:



Aspartame


Aspartame accounts for over 75% of adverse reactions to food additives reported to the FDA. Glutamate and aspartame are a common 'combo' found in school lunches and fast foods served with soft drinks containing aspartame (aspartate). Together these 2 additives are synergistic, therefore increasing the free radical load and potential harmful effects on the nervous system. Glutamate and aspartame are also suspected to contribute to the development of neuro-degenerative diseases such as Alzheimer's, Parkinson's and Lou Gehrig's disease (ALS).


Soft Drinks


Soft drinks such as Coke, Pepsi or other brands usually contain one or more chemicals that are harmful to our health such as


Caffeine – added to stimulate sales. It depletes, destroys or prevents the body's ability to properly utilise many nutrients such as glucosamine, Omega 3 fatty acids, B1, B3, Biotin, Vitamin K, inositol, calcium, potassium, iron, zinc. Obviously the age, weight, diet and state of health are determining how caffeine can affect a person – should it even be part of a kid's diet?


Phosphoric acidleaches calcium from bones; if this goes on continously it may lead to weakened teeth, osteoporosis, kidney stones. Phosphoric acid in these soft drinks produces a pH level of 2.8, which is strong enough to dissolve metal nails in a few days. If you put your child's baby tooth in a glass of Coke or Pepsi you can watch them disappear over time – the acid will dissolve the enamel of the tooth.


Sugar – just one typical can of soft drink contains about 150 calories and contains about 10 teaspoons of sugar (that's the maximum amount of sugar a person should have each day. Excess sugar can lead to:


Aspartame – see above


Essential fatty acids


Essential fatty acids - What are these important nutrients ? How come there is a lack of supply in our 'modern' diet ? And what are the consequences to our health?


Fatty acids are the basic building blocks of which fats and oils are composed. Even though advertisements put fats into a 'bad' category (hence all the 'no' or 'low fat' craze) the body does need fat – but which is the 'good' and which isn't?


'Good' fats vs. 'bad' fats

Essential fatty acids (EFA's) are necessary for health and cannot be made by the body, therefore they must be supplied through your diet. From the EFAs linoleic acid (LA) and alpha-linolenic (ALA)  the body makes a whole range of other fatty acids. Studies have found that EFAs have positive effects on many disorders – among them  ADD and ADHD: Found in high concentrations in the brain, EFAs aid the transmission of nerve impulses and are needed for the normal development and functioning of the brain.


 A  deficiency of essential fatty acids, sometimes due to abnormalities of fatty acid metabolism, has been linked to an impaired ability to learn and to recall information.


 Long chain polyunsaturated fatty acids (LC-PUFAs) are a special group of fatty acids that are derived from EFAs. Research is increasingly proving the importance of these substances in brain and eye development. A study conducted by Dr. Eileen Birch at the Retina Foundation of the Southwest in Dallas says the LC-PUFAs DHA (docosahexaenoic acid) and AA (arachidonic acid), are critical during the first 4 months of life. Human breast milk is the best source of DHA, AA, and GLA. Infant formulas should supply adequate amounts of Omega 3 and Omega 6 LC-PUFAs.


EFAs are structural components within all the cells of our body and therefore impact how those cells function. For example they can effect the flexibility and fluidity of the cell membranes (according to Dr. Lipton the 'brain' of the cell) and thus modulate the behaviour of various membrane-bound proteins such as receptors, ion channels and enzymes. They are needed for rebuilding and producing new cells; they are also used by the body for the production of prostaglandins, hormon-like substances that act as chemical messengers and regulators of various body processes.


There are two basic categories of essential fatty acids, designated omega-3 and omega-6, based on their chemical structure.


Omega-3 EFAs, including alpha-linlenic and eicosapentaenoic acid (EPA), are found in fresh deep water fish, fish oil and vegetable oils (canola oil, flaxseed oil & walnut oil).


Omega-6 EFAs, including linoleic and gamma linolenic acids, are found in raw nuts, seeds, and legumes, and in unsaturated vegetable oils (borage oil, grape seed oil, primrose oil, sesame oil, and soy bean oil).


EFAs must be consumed in supplement or pure liquid form or raw seeds and nuts and not be subjected to heat, either in cooking or processing because heat destroys essential fatty acids and results in the creation of dangerous free radicals!

If oils are hydrogenated (processed to make the oil more solid, as in margarine), the linoleic acid is converted into trans-fatty acids, which are not beneficial to the body. Since the body does not utilise these (trans-) fatty acids in the same way as the natural form, it becomes deficient in the natural (cis-)form and all the fatty acids that are derived from them.


Problems with fatty acid metabolism


In recent years, abnormal fatty acid patterns have been measured in children with ADHD, eczema, asthma, migraine headaches, allergies, diabetes, premenstrual syndrome, multiple sclerosis and rheumatoid arthritis.


It is now known that the problem often results from a difficulty to convert dietary EFAs (LA and ALA) into long chain polyunsaturated fatty acids – (LC-PUFAs like AA and DHA)....in other words the body is not able to use the EFAs that are supplied in the diet and therefore the body is not able to maintain sufficient levels of the long chain polyunsaturated fatty acids derived from them.


Many health experts, such as Dr. R. Brenner, believe that our modern lifestyle plays a big part in the inability to convert dietary EFAs to LC-PUFAs: The typical modern lifestyle demands convenient foods – thus our diet is often high in saturated and processed fats while lacking various vitamins and minerals that are needed as as co-factors for the enzymes in the fatty acid metabolic pathway. For example, a lack of sufficient magnesium and zinc as well as too much trans-fatty acids and foods containing salicylates and certain additives plus stress can interfere with a proper fatty acid metabolic pathway.


If the body is unable to use the EFAs that are consumed efficiently, then it needs to be provided with the LC-PUFAs directly.


Research conducted by Dr. Stevens and Burgess has shown that people with ADHD who have the lowest levels of DHA and AA in their blood, show the most severe impulsiveness, anxiety, hyperactivity and misbehaviour. Studies conducted by Dr. Stordy with the Dyspraxia Foundation in the UK and research conducted by Dr. Alex Richardson have shown that EFAs indeed have an effect on brain function and that  the membranes within the brain cells of dyslexics are different from those without the condition.


To learn more I recommend the book:


Dr. Stordy: 'The Remarkable LCP Solution'  


Food Additives