The mystery numbers

Why are additives added to food?
The answer is simple: they last longer and look better,
it has more volume (so it looks more).

If you read juice, you are drinking the juice of the fruit. If it says fruit drink, then some part of the fruit is in your drink in some form. It could be the stalk, it could be the rind, it could be the whole fruit, but it's indiscriminate. We know the plum, slightly fermented. Now, that could be in it. You bought blood orange juice? What makes it so red? It's probably the beets in it. But you want blood oranges, not beets. When you want beetroot, you'll tell me.
The food industry's chemical kitchens work to sell what they think is edible, made from cheap materials, to consumers at the highest possible price. For example, they invented water that can be cut. After all, the vast majority of Parisian is water, which is binded with additives (gelling agents, bulking agents). So expensive is really just water. Moreover, it is not ordinary drinking water, but cheaper industrial water. Which no one would drink on its own. Only mixed into something. For example, in Paris.
We don't really want a man or a woman as soon as we meet them on the street. All dressed up, perfumed, with make-up on. Because it can be a disappointment when the naked truth is finally revealed.
When a creature of flesh is destroyed, it immediately starts to rot, to decompose. We all know that. But if we harvest a plant (vegetable, fruit, grain), it remains living matter. After all, potatoes, onions and the like that have been stored for the winter continue to grow when they are harvested, and even produce a crop in the autumn when they are planted in the spring, so they are also capable of reproduction. If you bury a pig slaughtered for Christmas in the spring, it will not give you piglets in the autumn. That's why we call plant food living. This food still has life in it, which it can pass on to anyone who eats it. But try planting a chicken in the garden! In the autumn, when we dig it up, we're in for a big surprise. We will experience the difference between living and non-living matter. (Important! A fruit or vegetable is truly alive until it has been processed in some way. Cooking, frying, slicing, mixing with other substances changes the life it carries. The more processed it is, the less life it contains or the shorter the time it exists. This is why, for example, prepared food should be eaten as soon as possible. So only prepare enough to be consumed in one sitting.)

So on the one hand, additives are there to maintain the appearance of life. They make long-dead meat look fresh. And the customer is the first to fall for the trick. Then the "product".
Food industry "scientists" have told additive approvers that these additives are so small in food that they cannot be harmful to the human body. And yet I know several people in 'good flesh', i.e. extremely overweight, who can easily eat half a kilo of red goods for breakfast. The latter is the meat industry's name for pork, sausages, crinoline and the like. And scientists think of much smaller portions when calculating the already harmful amounts of additives.
The tricks include the use of certain additives to mask the taste of some of the additives used in larger quantities. Sometimes by enhancing other flavours. This flavour enhancement is within the limits of tolerability and is therefore considered acceptable by consumers. Moreover, they are used to it, so they want it. Occasionally, the additives whose flavour is masked would not even fit on a small spoon. Scientists claim that mixing substances that are toxic on their own with other additives reduces their toxicity. But common sense tells us that once something is toxic, it stays toxic, you can mix it with anything. Because if the added substance disappears for some reason, is extracted, evaporates, then there is again the severely toxic additive on its own. Only then you can't taste it. But we experience its effects after a while, because our body can only get rid of it on its own for a while and only part of it. And our doctors are at first puzzled by the disease and then try to explain why. They rarely get to the real cause, but they tell us something.
Another oddity that has been submitted to the official bodies that issue the authorisations is that the physiological effects of the additives have been established through animal testing. We know that very few humans resemble animals. The differences in nutritional requirements of the body are quite large. So it's not very reassuring that white mice are willing to die from quite large amounts of potassium relative to their body weight. But one litre of a 'soft' drink contains enough of this substance to stop the heart during heart surgery.

food colourings

Source: the German ÖKO-TEST publishing house and the Győr Ecological Studio

E-102 (tatrazin)

Tatrazin: One of the most common additives that cause allergies. Its use has been restricted in Germany in recent years, but it has been reintroduced in various products with EU approval. It causes allergies, asthma and hives. Banned in Austria since 1984. Also banned in Switzerland.

E-104 (Quinoline yellow)

Quinoline yellow: Synthetic dye shown to be harmless to rats and mice. According to a short-term study on dogs by an EU expert committee, "no clear toxic effect can be demonstrated". There are no known adverse effects on humans. It is banned for use as a food colouring in the USA. It is suspected to cause allergies.

E-110 (orange-S)

Orange S: Probably causes allergies.

E-120 (carminic acid)

Carminic acid: may cause allergies.

E-122 (azorubin)

Azorubine: In animal studies to date, a wide variety of side effects have been observed at higher doses (blood, lung, lymphatic and pancreatic). It is thought to cause allergies.

E-123 (AmarantH)

Amaranth: A synthetic substance that is a relatively common allergen. In animal studies it has caused carcinogenic and mutagenic effects. Banned in the USA since 1976.

E-124 (Neukockin, Ponszó 4R)

Neukockin, Ponszó 4R: Probably causes allergies. Banned in the USA.

E-127 (Erythrosine)

Erythrosine: a synthetic substance in animal studies indicating that erythrosine inhibits the normal functioning of the nervous system. It has been suggested that it may cause increased behavioural disturbances in hyperactive children. Animal studies have strongly suggested that it may affect the thyroid hormone (as indicated in some cases by cancer-like lesions). Possible allergenicity

E-129 (Allura red)

Allura red: Red azo dye has been shown to cause behavioural problems (hyperactivity) in animal studies. Its relation to metabolism is unclear.

E-150c és E150d

Caramel (ammonium) and Caramel (ammonium sulphite): In animal studies, at higher doses, it induced convulsions and reduced white blood cell counts (altered blood counts, which may indicate carcinogenicity). In Austria, it is only permitted for colouring brown beer.

E-151 (Brillant black BN)

Brilliant black BN: Probably causes allergies. In Austria only permitted for colouring caviar.

E-154 (Brown FK)

Brown FK: Animal studies have suggested liver and heart damage. Simultaneously, almost all organs were discoloured (presumably by an unknown metabolite derived from E154). Banned in the USA.

E-155 (Brown HTK)

Brown HTK: The actual colouring agent contains about 20 percent unidentified additional additives. Some of these are deposited in the kidneys and lymphatic vessels.

E-160b (Annatto, bixin, norbixin)

Annatto, bixin, norbixin: It is thought to cause allergies.

E-161g (Kantaxantin)

Kantaxantin: It occurs naturally in crabs. Its orange food colouring variant is produced synthetically. Although E161g is banned in fish feed, it is used to 'colour' trout. It is also added to poultry feed as an additive (to adjust the 'natural' colour of egg yolks or to pigment chicken skin). The 'beauty industry' used to use it in tablets as a tanning agent, but its use had to be banned because of its eye-causing effects. According to the World Health Organisation (WHO), Cantaxanthin causes liver damage.

E-171 (Titán-dioxid)

Titán-dioxid: White coloured mineral additive. It is mainly used to dye sweets and dragees white. As it has hardly been tested, its side effects are not known.

E-174 (silver)

Silver: It is known as a colouring agent for sweets, but is also used to disinfect drinking water. Animal studies have shown thought-provoking effects on the immune system and blocking the function of several enzymes.

E-180 (Litolrubin BK)

Litolrubin BK: Red azo paint. Long-term experiments in rats and mice have shown increased mortality. It has a wide variety of side effects on the kidney, thyroid, spleen and immune system. It is currently only authorised for use as a cheese coating.
Ceres yellow GRN (no number) Ceres red G (no number): Azo dyes. Possible allergenicity

preservatives

Source: the German ÖKO-TEST publishing house and the Győr Ecological Studio

The role of preservatives is to increase the shelf life of food by delaying spoilage caused by mould or bacteria. However, contrary to popular belief, preservatives also promote the production of mycotoxins (toxins produced by moulds). Preservatives do not always have to be labelled: especially when they are added to the food with (other) additives. Preservatives are used to preserve fish products, fruit juices, soft drinks, bread, bakery products, salads, margarine, salad dressings, wine, dried fruit, etc.

E-201 (Sodium sorbate)

Sodium sorbate: E201, unlike the other sorbing salts, has been shown to be a teratogenic (developmental) agent.

E210, E211, E212, E213

Benzoic acid, sodium benzoate, potassium benzoate, calcium benzoate: Traces of benzoic acid are present in many foods as a natural component (e.g. in dairy products, fruit, honey). However, when added as a preservative, it may still cause side effects. Benzoic acid and its salts are banned in dog and cat food. As little as 5 parts per thousand can be fatal to cats. E210-213 is a relatively common cause of allergies (asthma, hives) in humans. In the presence of L-ascorbic acid (E300), benzoic acid forms benzene.
It is suspected to be a hepatotoxic agent. They may cause allergies (asthma, hives) in sensitive people, especially those allergic to aspirin.

Translated with www.DeepL.com/Translator (free version)

E-214, E215, E-216, E-217, E-218, e-219

E214 Etil-(p-hydroxybenzoate), E215 Nátrium-etil-(p-hydroxybenzoate), E216 Propil-(p-hydroxybenzoate), E217 Nátrium-propil-(p-hydroxybenzoate), E218 Metil-(p-hydroxybenzoate), E219 Nátrium-metil (p-hidroxi.benzoát): PHB esters cause allergic reactions with above average frequency. Their antispasmodic properties are more than 100 times higher than those of sodium benzoate (E211). They give food a metallic aftertaste. They can cause allergic symptoms in sensitive people.

E-220, E-221, E-222, E-223, E-224, E-226, E-227, E-228

E220 Sulphur dioxide, E221 Sodium sulphite, E222 Sodium hydrogen sulphite, E223 Sodium metabisulphite, E224 Potassium metabisulphite, E226 Calcium sulphite, E227 Calcium hydrogen sulphite, E228 Potassium hydrogen sulphite: Sulphur dioxide and sulphuric acid salts (sulphites) are not only preservatives but also beautifiers. It is one of the most commonly used, oldest additives. In food, sulphites break down vitamin B1. They can cause headaches, nausea or asthma attacks in people sensitive to sulphites. There have also been deaths from anaphylactic shock (the most severe allergic reaction).
It is mainly used to preserve white wines, sparkling wines, dried fruits and jams. It can cause unpredictable reactions: nausea, headache, diarrhoea in some people - in worse cases metabolic or nervous system disorders. Sulphur dioxide is suspected to be carcinogenic (as it can promote cancer in combination with other substances).

E-230, E-231, E-232

Biphenyl, o-phenylphenol, Sodium o-phenylphenolate: a fungicidal agent in citrus fruits, most often used in combination. In fact, they are considered pesticides. In animal studies, they have been shown to promote bladder cancer (mainly combinations of E232 and E233). The additive E230 has already caused several deaths in food production plants. Caution! When peeling citrus fruits, some of the additive may be transferred to the flesh of the fruit with your finger. Since sometimes the wrapping paper of oranges, lemons, etc. is soaked with these substances to protect it from moisture, do not let your child play with this paper!

E-233 (Tiabendazol)

Tiabendazol: Protective substance against mould fungus in bananas. It is also a medicine, which is used as a pesticide. Experiments with mice have shown kidney damage and developmental abnormalities. Precise toxicological studies on E230-234 are still lacking. Until then, beware of treated citrus fruit and banana peels!

E-235 (Natamicin)

Natamicin:It is a proven antibiotic (fungicide) that is easy for the body to treat: for venereal diseases, athlete's foot and thrush. Until now, it was only available on prescription or with cheese products in shops. It is planned to be authorised in the EU as a preservative in dry sausage and salami products. There are fears that widespread use in the food industry could increase the resistance of pathogens to it, reducing the potential for natramycin to be used as a medicine.

E-239 (Hexametilén-tetramin)

Hexametilén-tetramin: It is an all-purpose agent, also used as a remedy for gout and urinary tract infections. It is converted to formaldehyde. Its use as a preservative has so far only been authorised for Provolone cheeses.

E-242 (Dimetil-dikarbonát)

Dimethyldicarbonate: a so-called cold-absorbing substance, mainly used in soft drinks and canned tea. Dimethyldicarbonate dissolves immediately after addition, while it enters into all sorts of side reactions with the microbes to be neutralised and other substances in the food. Among other things, traces of methyl carbamate are formed (carbamate is also used as a pesticide).

E-249 (Potassium nitrite), E-250 (Sodium nitrite), E-251 (Potassium nitrate), E-252 (Potassium nitrate)

Potassium nitrite, Sodium nitrite, Potassium nitrate: The serious environmental health hazards of nitrates and nitrites (in relation to fertilisation) are discussed daily. Despite this, the nitrate content of the brine used to cure hams, for example, is 10 times the maximum permitted in drinking water. Nitrite is used to colour meat products (stuffing) and to increase the shelf life of sausages and salami. In addition, nitrates (E251, E252) are used for the preservation of hard, slicable cheeses and for the ageing of speciality fish products. In the body, nitrates can be converted into nitrites, which can react with other food ingredients in the stomach and intestines. This can contribute to the formation of carcinogenic nitrosamines.
Nitrates are a constant danger, especially for young children. They inhibit the uptake of oxygen by red blood cells, which can trigger cyanosis (a so-called blue disease).

E-280 (Propionic Acids), E-281 (Sodium Propionate), E-282 (Sodium Propionate), E-283 (Potassium Propionate)

Propionic Acids, Sodium Propionate, Calcium Propionate, Potassium Propionate: Propionic acid is a natural constituent of various foods. Propionic acid is a natural product of natural foods. In rats, it has caused cancer-like lesions in the forestomach. Some experts say that it is harmless to us, as humans do not have foregut. It was banned in Germany in 1988, but has been authorised by the EU for certain types of bread.

E-284 (Boric acids), E-285 (Nátrium-tetraborát -borax)

Boric Acids, Sodium Tetraborate (borax): approved by the EU as a preservative for caviar (previously banned there). Borates are known to be highly toxic and accumulate in the body. There is no known antidote for poisoning!

E-925 (Chlorine), E-926 (Chlorine dioxide)

Chlorine, Chlorine dioxide: Used to chlorinate (dechlorinate) drinking water. Chlorine can form chloroform, which is inhaled in the shower or absorbed through the skin. Chlorinated water can also adversely affect thyroid function. Weighing up the benefits of chlorine - drinking water that is hygienically safe or the side effects - requires individual consideration. Preservatives are all harmful to health!

antioxidAnts

Source: the German ÖKO-TEST publishing house and the Győr Ecological Studio

Antioxidants delay the spoilage of foods (e.g. rancidity of fats, browning of fruit) and are found in bagged soups, snacks, margarines, mayonnaise, chewing gum, baked goods, ice cream.

E-310 (Propyl Galate)

Propyl Galate: Can cause life-threatening poisoning in infants. Although it is banned in baby foods, it is allowed in children's foods such as marzipan, nougat and snacks. It causes allergies and its derivative E311 is banned in Austria.

E-320 (butylhydroxyanisole)

butylhydroxyanisole: causes allergies (shown to be carcinogenic in animal studies) and is only approved for use in some products, such as chewing gum.

Stock repair,-
modifying substances

Source: the German ÖKO-TEST publishing house and the Győr Ecological Studio

They help to preserve and shape the right stock of food. They are essential for "light" products. They prevent the deposition of cocoa particles in milk. They are a favourite in jams, cheeses and meats.

E-407 (Corrageenan)

Corrageenan (pearl gum): harmful to health

E-412 (Guar gum)

Guar gum (guar resin): obtained from the seeds of the poisonous guar (weed plant), which contain various harmful substances. May cause allergies

E-413 (Tragacanth honey)

Tragacanth honey: may cause allergies

E-466 (Carboxymethyl-cellulose)

(Carboxymethyl)-cellulose: may cause allergies

emulsifiers

Source: the German ÖKO-TEST publishing house and the Győr Ecological Studio

They allow the mixing of several phases (e.g. water and fat) and stabilise the consistency of the mixture. This is especially important for semi-finished and finished foods, instant products.

E-471 (Fatty acids)

Fatty acids: not harmful to health. Acidity regulators. They add a pleasant sour taste to food and preserve it. Used in potato products, bakery products, spreadable cheeses and caffeinated drinks such as cola.

E-450, E-451, E-452 (Diphosphates)

Diphosphates: among the most controversial additives.

Aromatic substances

Source: the German ÖKO-TEST publishing house and the Győr Ecological Studio

E-510 Ammonium chloride (sal ammoniacs)

Ammonium chloride (sal ammoniacs): harmful to health

E-620 (Gutamic acid)

Gutamic acid: these flavour enhancers trigger the so-called "Chinese restaurant effect" (pressure in the temples and back and headaches) in some people. Their appetite stimulant effect leads to obesity. They can cause rapid heartbeat.

E-621 (Sodium gluconate)

Sodium gluconate: harmful to health

E-622 (Potassium gutamate)

Potassium gutamate: harmful to health

E-623 (Calcium diglutamate)

Calcium diglutamate: harmful to health

E-624 (Ammonium glutamate)

Ammonium glutamate: harmful to health

E-625 (Magnesium diglutamate)

Magnesium diglutamate: harmful to health

E-951 (Aspartame)

Aspartame (sweetener): may cause headaches, drowsiness, memory loss, visual disturbances, nausea, allergic reactions in sensitive people.

lift the veil!

the numbers "e", or what they feed you...

food colourings

preservatives

antioxidants

Emulsifiers

Why are additives added to food?
The answer is simple: they last longer and look better,
it has more volume (so it looks more).

food colourings

preservatives

antioxidAnts

Stock repair,-
modifying substances

emulsifiers

Aromatic substances

​lift the veil!

​the numbers "e", or what they feed you...

​food colourings

​preservatives

​antioxidants

​Emulsifiers

​Why are additives added to food? The answer is simple: they last longer and look better, it has more volume (so it looks more).

​food colourings

​preservatives

antioxidAnts

​Stock repair,- modifying substances

​emulsifiers

​Aromatic substances

lift the veil!

the numbers "e", or what they feed you...

food colourings

preservatives

antioxidants

Emulsifiers

Why are additives added to food?
The answer is simple: they last longer and look better,
it has more volume (so it looks more).

food colourings

preservatives

Stock repair,-
modifying substances

emulsifiers

Aromatic substances