intolerant to food additives
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Are you wondering if you could be intolerant to food additives?

Many people suspect that food additives aren’t good for them. Have you wondered if your symptoms could be related to being intolerant to food additives?

Food additives are used to modify or stabilise the structure, taste, aroma, colour and shelf-life of foods. Acidifying agents, preservatives, aromas and colouring agents have long been suspected to cause food intolerances and allergic-type symptoms.  A delayed food allergy may cause symptoms such as:

  • Diarrhea
  • Constipation
  • Stomach discomfort
  • Bloating
  • Nausea or vomiting
  • Headaches or migraines
  • Asthma
  • Skin reactions

In the European Union, food additives are stated on food packaging as E numbers (a code with which the approved substances are numbered and labeled). This system is also used in Australia, New Zealand and by the FAO (Food and Agriculture Organization of the United Nations). With the FAO, these numbers are designated as INS numbers (International Numbering System). Food additives may only be used if they have been explicitly approved, deemed to be technically necessary and harmless to health. Food additives must always be stated in the list of food ingredients with their so-called “class names” and the reason for their use must be apparent from the label (e.g. flavour enhancer or preservative). Additionally, either the name of the substance or the ‘E number’ must be stated. For example, in a sauce this may be written as: “Thickening agent E412” or “Thickening agent guar gum”

An overview of the most important food additives:

E100 and above: Coloring agents
E200 and above: Preservatives
E300 and above: Antioxidant and acidifying agents
E400 and above: Thickening and moisturizing agents
E500 and above: Acidifying agents
E600 and above: Flavor enhancers
E900 and above: Sweeteners etc.

What food additives and preservatives does the ImuPro test cover?

Sorbic acid (E200) and Benzoic acid (E211):

  • Soft drinks
  • Fruit juices
  • Pickles
  • Jams and jellies
  • Salad dressings
  • Cheese
  • Margarine

Agar-agar (E406):

  • Desserts (such as jellies and custards)
  • Beverages (such as fruit juices and coconut water)
  • Confectionery (such as gummies and marshmallows)
  • Dairy products (such as yogurts)

Carrageenan (E407):

  • Dairy products (such as ice cream, creamers, and milk)
  • Deli meats
  • Baby formula
  • Nut milk

Guar flour (E412):

  • Baked goods
  • Dairy products (such as ice cream and cheese)
  • Meat products (such as sausages and burgers)
  • Beverages (such as fruit juices and flavored water)

Pectin (E440):

  • Jams and jellies
  • Fruit fillings
  • Beverages (such as fruit juices and flavored water)
  • Dairy products (such as yogurts)

Tragacanth (E413):

  • Confectionery (such as candies and marshmallows)
  • Ice cream
  • Salad dressings

Xanthan gum (E415):

  • Salad dressings
  • Sauces
  • Baked goods
  • Dairy products (such as ice cream and yogurt)

What about MSG and aspartame?

Monosodium glutamate (MSG) is a flavour enhancer commonly used in fast food and Asian cuisines. It is well known to cause a variety of reactions because it contains glutamate, which acts stimulates the nervous system. Aspartame is used as a common artificial sweetener and sugar alternative. Because these additives are both single amino acids, they are not able to be tested. IgG testing is conducted against whole proteins. Many people are sensitive to these additives.

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