by
verdungal on Allergy
Monday, April 19 2010
Color Additives are exempt from Certification. are commonly referred to as "natural" additives. They are obtained from plants, animals or mineral sources. Because of their "natural" origin we tend to forget that they may be as dangerous as any synthetic food-coloring agent , like carmine or cochineal which are added to your strawberry Yoplait... Read more
by
verdungal on Allergy
Monday, April 19 2010
Color additives for foods into two categories, natural and artificial.
Artificial Color Additives which are used in food industry: to offset colour loss due to exposure to light, air, temperature extremes, moisture and storage conditions; to correct natural variations in colour; to enhance colours that occur naturally , and to provide... Read more
by
verdungal on Allergy
Thursday, April 15 2010
Carrageenan is a food additive which has caused a lot of controversy and confusion, It is in a lot of brands of soy milk, and I wanted to get the facts after reading a magazine article stating there was a concern of ulcers; possibly cancer; suppresses immunity; inflammatory bowel disease and allergies.
Carrageenan is a gelatin-type substance... Read more
by
verdungal on Allergy
Saturday, April 03 2010
People who suffer with celiac disease, the proteins gluten and casein are not completely digested, leaving small protein fragments called peptides. Certain of the peptides derived from gluten and casein get through the intestinal wall into the blood stream, and are carried to the brain, where they have opioid activity--that is, they act like... Read more
by
verdungal on Allergy
Tuesday, March 30 2010
Natural flavour sounds healthy, but is it?
The chemical wizardry behind natural flavours added to the processed food adds back the flavour that was taken away during the processing and storing of the foods. The long list of chemicals that make up the flavours is hidden behind the words "natural" flavours.
As long as the chemicals... Read more
