What are the food additives and natural chemicals considered suspect in Australia, UK, USA, and Canadian research? Artificial colours, flavours, preservatives, some added natural colours, as well as naturally occurring salicylates, amines and monosodium glutamate. Many researchers exclude perfumes. Here I want to share some findings about added colours and flavours from over 20 years of practice in this area.<\/p>\n

The detail is presented in my thesis and in my book \u201cAre you food sensitive?\u201d I developed what I call the \u201cdiet detective approach\u201d. Families excluded all suspect foods to give a baseline diet on which most symptoms resolved. Then I found single foods which they trialed. These foods were allowed except for one ingredient. So we know that it was that ingredient that caused the reaction.<\/p>\n

You can see from the following that both added natural and artificial colours and flavours are among suspect items.<\/p>\n

NATURAL FLAVOURS<\/p>\n

Premium natural jelly (a mild product) is often tolerated by age 7, but needs 50% dilution in under 5’s;\u00a0 natural flavoured unpreserved lemonade is often not tolerated in under 5 year olds, or in those with eczema. Natural vanilla icecream was not tolerated in 25% of my research group; natural flavoured uncoloured soft drinks (flavour strength equals usual soft drinks) need dilution before they are tolerated.<\/p>\n

Natural flavoured lollies were mild flavoured when first released. Tolerance is decreasing as the flavour is increasing. Natural strong smoke flavours in ham and bacon are suspect. Mild flavoured ham and bacon from major supermarkets are better tolerated than speciality smoked bacon. Bacon bone which absorbs more flavours was noted as suspect in the early 1980’s.<\/p>\n

ARTIFICIAL FLAVOURS<\/p>\n

Low dose artificial flavour in caramels, white marshmallows or coconut macaroons are usually tolerated in over 5 year olds. Artificial vanillin in icecream is as well tolerated as natural vanilla icecream. The amount of artificial flavour in fruit juice drinks is poorly tolerated, as are white milk bottle lollies which contain no colour or preservative. Some families have reported that Pepsi cola produces much less reaction than Coca cola. Coca cola is the \u201creal thing\u201d for producing reactions! Artifically flavoured and coloured chewable antibiotics cause reactions, as does Panadol paediatric syrup. Flavours are usually added in ten time the dose of colour in foods, but they are 15 times the dose of colour in paediatric syrups.<\/p>\n

NATURAL COLOURS<\/p>\n

Where Natural colour is added but not visible, such as in natural Icecream cones, it is usually tolerated. Where the amount is visible, as in\u00a0 margarines it does cause reactions over time.<\/p>\n

ARTIFICIAL COLOURS<\/p>\n

Where artificial colour is added but not visible, such as in home brand sponge cakes, it causes reactions. The dose of artificial colour in the capsules for some medicines appear tolerated in over 10 year olds. Added colour in finger or face paint or playdough when it is visible on the skin after use, is often reported causing reactions in the high users, who are often preschoolers.\u00a0 Bakers yellow artificial colour in products such as croissants cause reactions..<\/p>\n

PRESERVATIVES<\/p>\n

Benzoate in canned natural Schweppes lemonade causes reactions. Sulphites in dried pears are not often reported as a problem in those with ADD, eczema or migraine. However one third of the research group reported reactions to sulphite in natural lemon cordial. Other workers do report reactions to sulphites in asthma and hay fever. Nitrates in home cooked pickled pork and corned beef are low risk. Half of the research sample reacted to bacon and ham. (Smoke flavours and production of amines in aged products contributed to reactions.) Propionates in breads were a problem to 30%.\u00a0 MSG in Soy Sauce was reported a problem in 65%. The lower amine chicken noodle soup is better tolerated. Foods which contain sorbates, gallates and nisin, in the doses currently used, are not reported as causing reactions.<\/p>\n

It is important to remember the two old adages: \u201cThere are no poisonous substances<\/strong>, only poisonous doses\u201d<\/strong>, and \u201cOne man\u2019s meat is another man\u201ds poison<\/strong>\u201d. The first is important as stresses the issue of dose. The second is important as it acknowledges that additives that are no problem to most people may be \u201cpoison\u201d to some individuals. It is also important as it accepts that a small dose that may be no problem to most people may be a problem to some susceptible individuals.<\/p>\n

Natural chemicals, especially those in spice, fruit and aged foods, also cause reactions. The examples quoted here are documented to show the various additives which cause reactions. Over years the results of what families reported as causing reactions is presented as the Diet Detective Method of diet investigation in the book \u201cAre You Food Sensitive?\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

What are the food additives and natural chemicals considered suspect in Australia, UK, USA, and Canadian research? Artificial colours, flavours, preservatives, some added natural colours, as well as naturally occurring salicylates, amines and monosodium glutamate. Many researchers exclude perfumes. Here I want to share some findings about added colours and flavours from over 20 years 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