E for AdditivesThe award-winning million copy seller, now available as an ebook. The book shows you how to tell the difference between the additives you need in food and wine and those you don’t (after all, by no means the majority of additives are bad for you).
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Contents
Golden Eggs and PinkFleshed Fish | |
Hyperactivity in Children | |
An Introduction to the Safety Assessment Toxicity of Additives by R D | |
References | |
Useful Addresses | |
Other editions - View all
Common terms and phrases
A.D.I. Typical Products added adverse effects agent alginate aluminium Ammonium amounts animal antioxidant artificial beer body weight bread Brown cake Calcium Caramel carbonate cause cells cent cheese chemical citrate colour Committee concentrations confectionery consideration consumed contain daily dessert diet dioxide drinks Effects A.D.I. Typical effects are known Effects No adverse Emulsifiers especially esters extract fatty acids fish flavour flour food additives Frozen fruit Function Effects A.D.I. glucose hydrogen increase ingredients intake Jams labelling levels limited manufacturers meat milk mineral natural normal nutrient occurring oxide Packet permitted phosphate Potassium powders prefix Prepared present preservative problems Processed Quinoline yellow rats recommends reduce Regulations reports salt sauce sensitive Sodium sodium salt soft drinks sorbitan Source Function Effects specified stabilizer studies substances sugar sulphites sulphur Sweets Synthetic tests Tinned toxic vegetables vitamin wine yellow