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Eating healthy?

Before you eat something sometimes it's best to check what it says about the label. Often it does not contain everything that the product contains but does not look bad!
foods such as vegetables grown with pesticides, chemical fertilizers, pollutants, handling, processing industries and agricultural off-season there are definitely good!
addition to pasta and bread handled with dyes and toxins used only to make them more "attractive", even the sweets are stuffed with everything and more. The worst is that these substances, which make PPIU tasty foods, they are not at all good for our body. What we can do is reduce the ingestion of food, "harassment". In the post below
you will find some of the substances to be avoided.

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CHEMICAL ADDITIVES
- from E100 to E180: dyes derived in part from oil and solvents containing traces of chemicals cause cancer;
- from E200 to E290 : preservative sorbic acid and sorbates are used on some of the cheese and crust are silicates, wax, paraffin, lime
- 's E243: it's a wax that you put on the nuts DIFFICULT TO REMOVE;
- preservative more toxic : benzoic acid and benzoates cause allergies and cancer;
- diphenyl (and derivatives) used in the skins of fruits are a risk to the liver and kidney;
- nitrites and nitrates : we find them in foods like celery, radishes and beets harmful to red blood cells;
- nitrosamines : cause cancer and are found in meat and in sausages cause cancer.

ANTIOXIDANTS
- from E300 to E 321
- ascorbic acid and ascorbates , high doses cause diarrhea, dental caries, kidney stones,
-tocopherol vitamin E synthetic, citric acid and citrate, in large doses cause skin blemishes and disorders kidney
- ie the phosphate phosphoric acid and digestive disturbances can steal calcium in the bones.
- The E320 321 BHT butylated hydroxytoluene and butylated hydroxytoluene, used as additives in oils and fats used in bakery and pastry to make crispy bread and cookies can destroy the vitamin D, causing allergies and elevate cholesterol in the blood.

- E 322 to E 483
- emulsifiers, stabilizers, thickeners
- gelling : use in desserts, ice cream, meat, canned cause mild digestive disorders
- alginates : derived from algae are slightly laxative
- 407 (carrageen) seems to cause cancer and ulcerative colitis
- polyphosphates (E450) : They are used in processed cheese, mayonnaise and ice cream, decalcified and neutralize some digestive enzymes and interfere with digestion, in some cases even causing bowel obstruction

- 470 to 483 (emulsifiers and surfactants), may cause digestive disorders and kidney stones.

Madalina Martin, Salemi Martina

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Pollutants What is malicious?

FLAVOURING
are simply listed as natural flavors, and often derived from petroleum , glutamic acid and glutamates found in stock cubes, in canned meat, sauces, and use a lot in Chinese restaurants and Japanese and Oriental, and cause pain and dizziness.

SWEETENERS
are all harmful, such as saccharin and cyclamate , the ' aspartame, the glycine, the glucose, fructose the the lactose, the sorbitol, mannitol the , the xylitol, l ' invertosio , the' isoglucose the maltose

DYES
one of the most common is the tartrazine

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What to look for the label?

DYES NOT HARMFUL: E100, E101, or vitamin B2, E 140, E 153, E160, E161, E162, E163, E 300, E 301-304, E306, E 307-309, E322, E 330, E 331-333, E 334, E-335-337.

NOT HARMFUL PRESERVATIVES: E 200, E 201-203, E 260, E 261-263, E 270, E 290.

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