Food Chemical Sensitivity: What it is and how to Cope with itAbstract: This book adresses the problems caused by the complex food additivies used to by food processors to retain freshness, maintan color and appeal, and enhance taste. The author discusses: methods to identify harmful food additives; chemicals which affect the fetus and newborn infants with immature kidney, liver, and nervous systems; flouridation; pesticide and herbicide residices; naturally occurring toxic chemicals; harmful effects of coffee, tea, alcolhol, and tobacco; and how to cope with food additives. |
Contents
Consumption of food additives | 1 |
3 | 21 |
Hyperactive behaviour and food additives 25 29 20 106 | 32 |
Copyright | |
16 other sections not shown
Other editions - View all
Common terms and phrases
activity adverse reactions aldrin aluminium animals antibiotics antioxidant artificial colours Ascorbic acid aspirin asthma Australia bacteria Banned behaviour benzoate blood Blue body brain Brilliant Blue FCF Britain caffeine Calcium carbon carcinogen cause cells cent cheese chlordane colouring agents compounds Cont'd dieldrin diet dietary distarch DL-forms doses drinks drugs dyes effects eggs enzymes erythrosine excreted exposure FD&C Feingold Figure flavours fluoride food additives food chemicals food colours free radical fresh fruit glutamate glutathione peroxidase Green herbicides hyperactive children increased ingestion Insecticide juice levels liver meat mercury metabisulphite metabolism metabolite methyl milk molecules naturally occurring oils organochlorine oxidative patients peroxides pesticides phosphate Potassium powder dry protein react residues Safety unknown salad salicylate salts sensitive Sodium starches studies substances sugar sulphite sulphur dioxide Sunset Yellow FCF superoxide symptoms tartrazine tissue Tomato toxic tyramine United urticaria vegetables vitamin vitamin E yeast Yellow 2G