Food Additives - Chemical & Natural

Introduction to food intolerance

Our food has changed drastically over the last 30 years, and so have food-related problems.

Additives are now used in healthy foods such as bread, butter, yoghurt, juice or muesli bars as well as in junk food. Reactions to food additives are related to dose, so the more you eat, the more likely you are to be affected. A British survey in 2007 found that:

· most consumers underestimate how many additives they eat

· the average consumer eats 20 additives per day (19 if foods are home-cooked)

· most consumers don't know which foods contain additives.

Effects of food additives can include:

· irritability, restlessness, difficulty falling asleep

· mood swings, anxiety, depression, panic attacks

· inattention, difficulty concentrating or debilitating fatigue

· speech delay, learning difficulties

· eczema, urticaria and other itchy skin rashes; angioedema or swelling of the lips etc often associated with rashes

· reflux, colic, stomach aches, bloating, and other irritable bowel symptoms including constipation and/or diarrhoea, sneaky poos, sticky poos, bedwetting

· headaches or migraines

· frequent colds, flu, bronchitis, tonsillitis, sinusitis; stuffy or runny nose, constant throat clearing, cough or asthma

· joint pain, arthritis, heart palpitations, racing heartbeat

Natural food chemicals

Some natural chemicals called salicylates can cause the same problems as additives if consumed in large doses or by sensitive people. For problems serious enough to see a doctor, or conditions with a diagnosis such as ADHD, eczema etc it is best to find out more about salicylates, as well as other natural food chemicals called amines and glutamates.

These natural food chemicals are increasing in our food supply, due to increased availability of out-of-season fruit and vegetables, concentrated natural chemicals in processed foods, and added flavours. Foods high in salicylates include strawberries, kiwifruit, avocadoes, sultanas and other dried fruits, citrus, pineapple, broccoli, pizza toppings, tomato sauce, olive oil and tea. Cheese and chocolate are particularly high in amines. Salicylate sensitivity can be triggered or worsened by medications such as aspirin and other NSAIDs (non steroidal anti-inflammatory drugs) such as Nurofen and lotions e.g. anti-arthritis, salicylate-containing teething gel.

People rarely realise that they are affected by salicylates or amines unless they eat a very large dose in a short time (e.g. salicylates at Christmas or amines at Easter) or until they reduce their intake. This is because these food chemicals are eaten so frequently that the effects fluctuate and can build up very slowly. One mother wrote:

'I cut back my five-year-old daughter's intake of fruit to about a quarter of what she normally had. Within days we saw dramatic changes. Her behaviour evened out … she was more sensible and obliging, less aggressive and defiant - and altogether much more pleasant to live with.'

Flavours and fragrances such as fruit or mint (e.g. in toothpaste) are another source of salicylates. Since the 1970s, increasingly large doses have been added to products. In the UK, recent studies of new mothers found more headaches and depression in mothers and more asthma, diarrhoea, vomiting and ear infections in babies with increasing use of air fresheners and/or aerosols.

A smaller number of people are sensitive to dairy foods and/or wheat or gluten.

http://www.fedupwithfoodadditives.info/factsheets/Factintroduction.htm