List of food additives (E-codes) and effects (Health)

[usrffd]

Hello,

This link may be useful for anyone who likes to know what they are eating:

http://mangersain.medicalistes.org/additifs.php

Yours.

Twinpath.

[the boulle]

Good evening

I just looked at some packaging ...

I'm afraid!!!

we are poisoned every day ....

[Obamot]

... and more than we think:
http://ec.europa.eu/environment/chemicals/reach/reach_intro.htm

There are no less than 4000 new chemicals emerging every year on average (including the food industry). If we count over twenty years, it is not less than 80 chemical substances that have emerged and that we rub shoulders with in everyday life, without the industry being able to guarantee the consequences of cross-mixing between they ...

It is better to be very careful these days and protect yourself well when doing work ... do not buy or consume anything ... and protect yourself well and wash your hands before moving on to table ... for example.

Because even being very careful, no one is safe unless they live completely apart I suppose.

This is what led the EEC to develop the European REACH regulation, or it will now be the industrialists who will have to guarantee the innocence of their substances.

The big "problem" is that there will be no retroactive effect ...

[Christophe]

An amazing experience: https://www.econologie.com/additifs-alim ... -4330.html

[green]

I'm on the ass, there .....
I have been looking for a long time at the list of ingredients of the food I buy because I do not trust manufacturers (I worked in a cannery ...) But I did not think that the products used could have effects such as hyperactivity or insomnia and that a 2 week "weaning" could lessen these effects.

[oli 80]

Good evening, I just found this http://www.zdf.de/ZDFmediathek/beitrag/ ... der-Kritik

This is a report from the German ZDF chain, equivalent of a special correspondent, if you understand German you will see how far industrialists go in the food industry

have you ever eat meat with glue?
maybe without knowing it

[dedeleco]

I knew this for more than 3 and a half years, more exactly that we accused of dyes authorized in France to promote hyperactivity to the point of prohibiting some in the USA while they are authorized in France !!

I noticed it when I saw my beautiful daughter 4 months pregnant drinking un attractive red violet medicine, that harmless bicarbonate nevertheless for heartburn !!
Curious, suspicious about the not white color of this bicarbonate, I looked on the internet for the dye (E227 from memory which can fork) and I discovered a beautiful collection of horrors, as prohibited in the USA and Sweden but not in France due to hyperactivity epidemic !!

My beautiful daughter was quite disturbed by this accusing me of worrying her about trusting the pharmacists and doctors !!

The child is 3 years old this February, is not hyperactive, but nevertheless not at all lymphatic !!!!

[dedeleco]

Another involuntary additive in US drinking water is the hexavalent chromium carcinogen at 0,06 parts per billion or billionth, not much !!
http://www.ewg.org/chromium6-in-tap-water
http://static.ewg.org/pdf/Chrom-6-Cal-letter.pdf

A new cause for concern for the future in France ?????


http://fr.wikipedia.org/wiki/Chrome_hexavalent

http://en.wikipedia.org/wiki/Hexavalent_chromium

The comparison of French and English is staggering !!
Little advice in French !!

[dedeleco]

Nice transglutaminases used especially by the gastronomy to reconstitute beautiful good steaks !! !!

and the ministries who know nothing if I understand correctly !!!
and read in French:
http://fr.wikipedia.org/wiki/Transglutaminase
http://en.wikipedia.org/wiki/Transglutaminase
http://www.activatg.com/
http://forums.egullet.org/index.php?/to ... utaminase/

Good for clotting the blood and the rest !!

In the food industry, transglutaminase is used to bind proteins together. We can cite the imitation crab chair or fish cakes. It is produced by Streptoverticillium mobaraense [10] by fermentation in commercial quantities or extracted from animal blood [11], and is used in a large number of processes, including the production of reconstituted meat or fish. It can be used as a binding agent to improve the texture of protein-rich products such as le surimi or ham[12].

Transglutaminase is also used in Molecular gastronomy to combine new textures with existing tastes.

Transglutaminase can be used in the following applications [ref. necessary]:

* Improved textures of emulsified meat products such as sausages and hot dogs.
* Link different pieces of meat into a larger piece such as restructured steaks.
* Improved textures of poor quality meats (pale, soft, and exudative meat, characteristics attributed to stress and rapid postmortem drop in pH)
* Milk and yogurt manufacturing
* Firm noodle manufacturing

Beyond these main applications, transglutaminase is also used to create certain unusual products. British chef Heston Blumenthal is renowned for bringing "meat glue" to modern cuisine. Wylie Dufresne, chef of the avant-garde New York restaurant wd ~ 50 used the transglutaminase produced by Blumenthal and invented the "pasta" made with more than 95% shrimp[13].

In terms of qualitative assessment, thes consumers do not seem to differentiate between the use of thrombin and that of transglutaminase [1

Thank you Oli 80, we learn about gourmet cuisine every day !!!!

Antibodies against tissue transglutaminases are found in celiac disease and may play a role in the damage caused to the small intestine during a diet rich in gluten which characterizes this disease [3]. In dermatitis herpetiformis, in which changes in the small intestine are often seen in response to diets excluding gluten-containing cereal products, epidermal transglutaminase is the predominant antigen [5].

Recent research indicates that patients with neurological conditions such as Huntington's disease [6] and Parkinson's disease [7] may have abnormally high levels of tissue transglutaminase. This tissue transglutaminase could be involved in the formation of protein aggregates causing Huntington's disease, although this is not the essential element for the onset of this disease [3], [8].

Mutations in the keratinocyte transglutaminase are implicated in lamellar ichthyosis.

Transglutaminase is a revolutionary new way to improve existing food products or allow "out of the box" thinking in making new food products. It is a naturally occurring enzyme that acts to link proteins. Through this linking, Transglutaminase can do the following:

Cold bond meat pieces
Attach bacon to the surface of meat
Improve the texture of cheese
Reduce syneresis (water loss) in yogurt
Many other applications

Transglutaminase is a protein that is made by a fermentation process. Fermentations are widely known throughout the food industry and many well known foods and beverages are produced by fermentation. Various forms of transglutaminase are found in animals, plants and microbes. Transglutaminase from fermented sources tends to be easy to use in many different food systems.

Ajinomoto Co ... THE leader in transglutaminase

very good for health like the yogurts where we put it!
and it's not GMO meat yet !!

[Janic]

dedeleco hello

and the ministries who know nothing if I understand correctly !!!

They should not be taken for naive or mentally retarded, they have known all this for a very long time, but financial and industrial interests are more important than the life of a few people or the hyper activity of a few children. Except when things turn into a scandal (asbestos, pick, aspartame) and all of a sudden the politicians come out of their torpor and what they have not been able to resolve in 1 century, they can in a few days. "Weird, you said weird, how weird".