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

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Christophe
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by Christophe » 12/02/11, 08:30

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


Although I have never tasted it, I have always considered molecular cuisine as a culinary scam, a taste fake, a gastronomic fraud... !! The use of molecules with "shady" effects confirms that it is also unhealthy and bad for health ... CQFD!

Brief stop at matrix cuisine ...
But what does Jean Pierre do? : Mrgreen:

I remind you of the broadcast of Arte Thema Thousand Billion Flavors whose debate was very interesting: https://www.econologie.com/forums/macdo-une- ... 10305.html
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by Christophe » 12/02/11, 08:48

Composition of the big mac bread found by swift here:
https://www.econologie.com/forums/fast-food- ... t9967.html

The little "bread" (called Big Mac® Bun):
Only the indications in italics are the author's notes.

· Enriched flour (refined wheat flour, malted barley flour, niacin, iron (“reduced iron”), thiamine, mononitrate, riboflavin, folic acid, enzymes)
Water
· High fructose corn syrup
Sugar
· Partially hydrogenated soybean oil and / or soybean oil
The roll also contains 2% (at most) of the following ingredients:
· Salt
Calcium sulfate (E516)
· Calcium carbonate (E170) white coloring
Wheat gluten
· Ammonium sulfate (E517) stabilizer
· Ammonium chloride (E510) Dirty more than salt
Lactylated sodium stearyl, (E481 (i)) Emulsifier, stabilizer
· Mixed acetic and tartaric esters of mono- and diglycerides of fatty acids (E472 (f)) DATEM * (Diacetyl Tartaric (Acid) Ester of Monoglyceride)
Ascorbic acid * (E300)
Azodicarbonamide * (E927)
· Mono- and diglycerides * (E471)
· Ethoxy mono- and di-glycerides (E488) *
Monocalcic orthophosphate * (E341 (i))
Enzymes *
Guar gum (E412) *
· Calcium peroxide (E930) *
· soy flour*
· Calcium propionate (E282) * (preservative)
Sodium propionate (E281) (preservative)
· Soy lecithin
· Sesame seeds
* Bread maker


Source: http://www.agoravox.fr/tribune-libre/ar ... -mac-68211

We poison them long after meals, and afterwards we are still surprised to have "crazy" children? https://www.econologie.com/forums/alimentati ... 10399.html

Review for those who have not seen it: https://www.econologie.com/additifs-alim ... -4330.html
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by green » 12/02/11, 13:06

I just followed a link with some explanations on fluorine, and well the sparkling mineral water that I drink every day for years contains more than reasons.
Well, one less customer.
Now I know what to look for on the label of a water bottle.
Goods.
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by dedeleco » 12/02/11, 13:26

Is it the big mac in France or the USA ???
Not the same.
Otherwise it is very good taste to create an addiction and more in the standards !!
With the curators no bacteria or mold will eat it for you !!!! unlike organic which can be full of carcinogenic molds !!!!!!!!!!!!!!!!

Folic acid and sesame are very good for health !!!

A little soap does not hurt health by washing out the intestine !!

Calcium carbonate saves you heartburn !!

And it is not colored with this beautiful dark red violet dye E127 which filled the medication given to my beautiful pregnant daughter against heartburn, dye banned in the USA, because of causing overactive kids epidemic !!!!
This harmless drug is still on sale in France !!
And this child is not lymphatic at least !!

So the big mac is much better than some ordinary drugs !!

Compare between English and French !!
http://en.wikipedia.org/wiki/Erythrosine
http://fr.wikipedia.org/wiki/%C3%89rythrosine

It is also used for color food (E127 [2]), for tinting microscopic preparations and drugs.


However, Allura Red AC is banned in many European countries because it is an azo dye, despite the fact that it has fewer known health risks than erythrosine. [Citation needed]

As a result of efforts begun in the 1970s, in 1990 the US FDA had instituted a partial ban on erythrosine, citing research that high doses have been found to cause cancer in rats. [5] In June of 2008, the Center for Science in the Public Interest (CSPI) petitioned the FDA for a complete ban on erythrosine in the United States.


http://www.food-info.net/fr/e/e127.htm
A increased hyperactivity has been reported in a few cases, in addition to its possible link to mutability. Erythrosine also causes an increase in photo sensitivity in people who are sensitive to sunlight.


And you have this in a lot of drugs and not in big macs !!!!

So carefully check the drugs even in their dyes if they are banned outside of France !!
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by swift2540 » 13/02/11, 23:16

@Dedeleco:
Is it the big mac in France or the USA ???

It is in France, because the site is a .fr
http://www.agoravox.fr/tribune-libre/article/les-secrets-du-big-mac-68211

Otherwise yes there is really an interest in watching what we eat:
E927b Urea
E252 Saltpeter
E905a, d, e, f, g Mineral oils (refined) = engine oil
E527 Ammonium hydroxide = Diluted household ammonia.
E150c, E239, E470 (i), E510,… Other ammonia derivatives, several dozen to date.
E1403, E1404, E1451,… Modified starches treated with the active ingredient in bleach (sodium hypochlorite).
E240 Formol or Formaldehyde = Preservative for corpses of animals and humans…
E102, E107, E131, E155,… Dyes (around twenty) made with tar and derivatives.
E929 Acetone peroxide = Unstable and very dangerous explosive, well known in some terrorist circles.
E1520 Propylene glycol = Anti-freeze for cars and planes, disco fumes, etc.
Remember, the airports closed this winter because they were short. And you dare to eat it : Shock: : Evil: :!:
E513 sulfuric acid It is the acid of car batteries
E516 Calcium sulphates also called anhydrous gypsum or anhydrous lime sulphate. This is plaster, right ???
source: http://mangersain.medicalistes.org/additifs.php
Anyway, I eat organic, I know why.
For others, good appetite anyway : Cheesy: : Cry: : Cheesy:
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by dedeleco » 14/02/11, 02:51

Even organic, we tolerate 5 to 10% of non organic with these junk food.
In the organic pig sausage, always saltpetre !! (or nitrate)
Organic chicken is entitled to 10% non-organic food, and a maximum of 2 antibiotic doses per year, etc.
Organic wine is entitled on the vine always to Bordeaux porridge or copper sulphate !! (impossible to do without)
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by Obamot » 14/02/11, 09:24

Christophe wrote:
dedeleco wrote:Thank you Oli 80, we learn about gourmet cuisine every day !!!!


Although I have never tasted it, I have always considered molecular cuisine as a culinary scam, a taste fake, a gastronomic fraud... !! The use of molecules with "shady" effects confirms that it is also unhealthy and bad for health... CQFD!

Brief stop at matrix cuisine ...
But what does Jean Pierre do? : Mrgreen:

I remind you of the broadcast of Arte Thema Thousand Billion Flavors whose debate was very interesting: https://www.econologie.com/forums/macdo-une- ... 10305.html
This is also my opinion, but their name is very misleading => All cuisine is "molecular"! In cooking, the first distinctions that must be made are:
- detect if the food is adulterated therefore devitalized (and it is so as long as the treatment is aggressive for the living).
- to ensure a food intake with controlled acidity (ie minimum).
- to choose a non bolstered food bowl, but with a choice of freely agreed and diverse foods (fruit + vegetables not pre-cooked if possible ...).
- make it a fun-friendly moment ... instead of cooking like a chemical / pharmaceutical laboratory;) or using other drugs ...

Yaka stick the label "organic" to "molecular cuisine" and it will sell! : Cheesy: ok I -> []
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