E number guide

Along with Aspartame (E951), Mono-sodium glutamate (or MSG for short) is one of the more famous E numbers on the list. It’s got a bad reputation and people know it. Although they may not actually know why. You can often tell when something shouldn’t be in food when it is illegal for manufacturers to put it in foods meant for babies or young children.

MSG is the savoury food world’s equivalent of sugar or artificial sweeteners. It convinces the taste buds that food tastes better that it actually does, therefore you’re going to eat more of the foods. So you’ll find it in all sorts of foods, some where you might not have expected it as it can appear on the label as hydrolyzed vegetable protein, hydrolyzed yeast, soy extract, and even the unhelpful listing of “natural flavourings”. Another pointer towards the possibility of MSG being present under a different name is the use of any of the additives E626 to E635 (as a quick guide look for the words guanylate or inosinate) as these can be used for their synergistic effects with MSG. For instance a 50/50 mixture of MSG and E626 (Guanylic acid) produces a flavour enhancer 100 times more potent than the same amount of MSG alone.

When dissolved into water or even saliva, MSG dissociates into free sodium and glutamate ions (glutamate is the anionic form of glutamic acid). Too much of this, it is suspected, can cause excessive brain receptor cell activation which may lead to a whole host of nerulogical problems such as Alzheimers, Parkinsons and Huntingdons. Although there is a lot of conflicting research out there.

Further reading:

• E621 - Monosodium glutamate
• UK Food Guide
• WikiPedia

Lanolin (E913) is used in food products as a glazing agent. It also goes by the names of “wool wax”, “wool fat”, or “wool grease”. Yum, sounds appetising! Cosmetic and ointment makers like it because it is readily absorbed into the skin and you’ve probably smeared into your lips already today or used it to cure your babies nappy rash. Outside of the world of products for humans it is used to prevent rust and sailors traditionally use it on ship parts to prevent barnacles sticking.

The Wikipedia entry for it claims that in its medical form is it hypoallegenic, which means safe for people vunerable to allergic reactions. But I’m sure that it is the Lanolin in wool jumpers that cause them to itch so much. So if it does that to the outside of your body, what effect will it have inside?

I’ve not found any research to show adverse health reactions to Lanolin, but Vegans need to be aware that Vitamin fortified margarines often use lanolin as a source of Vitamin D3.

• E913 - Lanolin
• Wikipedia
• Veganmania

Aspartame (E951) used as a sweetener in many products, even non-diet ones such as Lemonade. Of all the additives there are it also comes across as one of the scariest due to the list of things it is supposed to be responsible for. It is an intense sweetener, 200 times sweeter than sugar, that is synthesised from aspartic acid and phenylalanine.

You’ll probably recognise it for sale in as Canderel and Nutrasweet. But pretty much any food product out there labled as low-sugar, low-carb, low-fat, diet or lite will contain it.

It was originally banned as it was thought to be carcinogenic, but it somehow managed to find it’s way back onto our shelves. Indeed the UK Food Guide website says that “despite US FDA approval as a ‘safe’ additive, aspartame is one of the most dangerous substances ever to be foisted upon an unsuspecting public.” They go on to state that “reactions have included: headaches/migraines, dizziness, seizures, nausea, muscle spasm, weight gain, rashes, depression, fatigue, irritability, tachycardia, vision problems, breathing difficulties, anxiety attacks, vertigo, tinitus, memory loss and joint pain.”

The more you read into aspartame, the worse it gets. Personally I’d say steer clear of it as much as you can.

Further reading:

• E951 - Aspartame
• Bryngollie
• UK Food Guide

WILD (that’s the company name) has launch a natural colouring under the name of Kiwi Green. Natural because it is made from plant extracts of stinging nettle and spinach. The website Food Ingredients First says that:

Tailored for several product requirements Kiwi Green is available in numerous color nuances and formulations. It is suitable for coloring candy, cereals, ice cream as well as dairy products, fat fillings and coatings. The neutral taste of this plant extract allows for its use in the coloring of sensitive products.

You may only see it listed as “coloring extract from plants” and it may be listed without an E number. In the states it can currently only be used with certain applications. I’ve read nothing to suggest it could be bad for you. But I’ll keep my eyes open.

I’ve added this interview to emphasise the harm that can be done by Aspartame (E951). Aspartame is a sweetener used in far far to many of our food items these days and has a scary number of reported effects to everyone.

Dr. Janet Starr Hull, PhD., CN

This aspartame interview was granted on 8/30/03 with Rebecca Kang from Singapore:

Interview

Q: How often does an average person happen to consume products with aspartame?

A; Daily in the United States. Aspartame is put into so many different products, consumers are exposed to it without awareness much of the time. Aspartame is in many products NOT labeled sugar-free, such as gums, cereals, ice creams, yogurts, and medications. I also have clients who consume up to a 12 pack of diet colas daily. And keep in mind, that children are consuming more and more aspartame laced products at earlier and earlier ages, which means they will develop health problems at earlier and earlier ages. Henceforth, the onslaught of children’s disease syndromes - diabetes, ADD/ADHD, depression and behavioral disorders.
Read the rest of this entry »

Food Intolerance and Food Allergies can rule over a person’s life. This following article by Lucy-Ann Prideaux describes the difference between Food Intolerance and an Allergic reaction and describes ways to help. She doesn’t mention e number’ed additives specifically, but there is talk of tartrazine, sodium benzoate, aspartame as well as additives, colourings and preservatives in general.

Many people experience unpleasant reactions to foods they have eaten and suspect they have a “food allergy�. However, only 2–5% of adults and 2–8% of children are truly “allergic� to certain foods. The remainder of people may be experiencing food intolerance, or food sensitivity, rather than true food allergy.
Read the rest of this entry »

Xanthan gum (or Zanthan Gum) is an emulsifier, lubricant, suspending agent and thickener. Commonly used in gluten free food to improve the texture and consistancy and is often found in sauces, salad dressings and sometimes cosmetics. The pages of the London South Bank University say that: Xanthan gum (E415) is a microbial desiccation-resistant polymer prepared commercially by aerobic submerged fermentation from Xanthomonas campestris. It is naturally produced to stick the bacteria to the leaves of cabbage-like plants. It is relatively expensive by weight but becoming rather less so.

I can’t seem to find anywhere that suggests any allergic reaction with Xanthan Gum, although some places say to watch for GM versions of Xanthan Gum.

Further Reading:

• E415 - Xanthan gum
• UK Food Guide
• London South Bank University

From www.foodproductiondaily.com

Researchers in Ireland may have developed a naturally occurring enzyme preparation for baking, which increases loaf volume and crumb softness while also extending shelf life by three days.

I’m instantly suspicious of the phrase “developed a naturally occurring”. Is it naturally occuring or not? Does that make it better than a chemical (E-Number) or worse (GM foods). The word natural isn’t neccessarily to be trusted.

Anyways. The enzymes that are called hemicellulases, work on compounds found in wheat that inhibit the optimal development of dough. Hemicellulases act on arabinoxylans which are found naturally in layers of bran. These are large molecules that interfere physically with dough formation when water is added to flour.

Personally, we avoid wheat bread like the plague but I’m happy to see this working with Rye as well as wheat. It’s a long article so click on the link at the top of this posting to read it in full. More information of trying to manipulate the bread more. Apparently:

According to the scientists, the next step in their research will be to find a way to increase the amount of dietary fibre in bread while retaining crumb softness.

People really can’t be bothered to chew, can they?

This is the first in a random series (a false statement if I ever heard one). I’m looking beyond the technical and official sites to see what people are talking about on their websites in relation to e-numbers and additives.

I stumbled across this posting on a site called “hint of sarcasm” where the poster poses the question “Could 3/4 (maybe more depending on my mood) packets a day of brain haemorrhaging snacks lead to a slow, painful death for me?”.

I’d say yes, but then I would, I’m biased. But not only would the MSG content of your diet be bad, but so would the actual food content of them. Unfortunately when potato is fried it contains something called acrylamide, a chemical which is classified as a probable human carcinogen. So these damn tasty snacks get worse and worse I’m afraid!

As for the Monosodium Glutamate (E621) how much is safe? Well, I’ve tried to research that one and come up a blank. The manfacturers and food companies would have us believe it is perfectly safe, on the over hand there is an ocean of arguements to say otherwise. Personally, I try to avoid it totally.

A Welsh school in Ysgol Deganwy, Conwy has taken part in a year long trial to improve the diets of their students and observe the results. The headmaster, Dafydd Roberts, told the Daily Post newspaper that the educational psychologist working with the school “found 69% of children made significant increases - greater progress than you would expect over a one year period - in thinking skills, 50% in number, 33% in spelling and 30% in reading.”

He added that the staff noticed less afternoon lethagy and children were generally calmer “There was less hyperactivity, which led to improved concentration. Nearly half the parents who completed a questionnaire on the food project noticed a change for the better in their children’s behaviour.”

Thanks to this trial, e-numbers and a healthier style of diet is being applied all across Conwy country. Read the full story on the icNorthWales website.