Download e-book for iPad: An A-Z Guide to Food Additives: Never Eat What You Can't by Deanna M Minich PhD CN

By Deanna M Minich PhD CN

Cochineal extract, diacetyl, teriary butylhydroquinone, BHA, HFCS, MSG--it's not only realizing tips on how to pronounce what is on your meals, it truly is figuring out what it does and the way it may impact you that concerns such a lot. yet with such a lot of processed meals at the grocery store cabinets and ingredients displaying up within the impossible meals, that is definitely a tall order. An A-Z consultant to nutrition ingredients may also help shoppers stay away from bad nutrients ingredients and exhibit them which ingredients do no damage and will also be nutritious. Designed to slot in a handbag or pocket, this little booklet will function an "additive translator" whilst navigating in the course of the landmine box of additions or constituents that could reason allergies like complications, fatigue, and respiring problems or those who reason bloating or make one hyperactive. integrated are defense rankings to three hundred parts and reference charts of such ingredients as those who may well almost certainly reason melanoma or allergy symptoms or that are meant to be restricted for sodium-sensitive contributors. there's additionally crucial nutrients recommendation, tricks on what to seem for while analyzing these unreadable factor labels, or even pointers on paying for clean produce with a view to steer clear of pesticides.* the common American consumes approximately a hundred and fifty kilos of foodstuff ingredients in step with year.* protection scores on over three hundred parts -- all in keeping with the newest clinical evidence.* Formatted for simple reference and sufficiently small to hold alongside to the grocery store.

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Extra resources for An A-Z Guide to Food Additives: Never Eat What You Can't Pronounce

Sample text

Potent antioxidant, used throughout the body, especially in the central nervous system. May cause allergic reactions in individuals sensitive to fish or algae. Avoid if allergic. Rating: A+ Baking soda (bicarbonate of soda, sodium bicarbonate, sodium hydrogen carbonate). Anti-caking, buffer, leavening agent, stabilizer. Fine, white, alkaline powder that combines with acidic ingredients or additives (lemon juice, cream of tartar, phosphates) to produce carbon dioxide gas, causing a food product to rise.

White, crystalline sweetener discovered in 1967, used in foods in the United States since 1988. 130–200 times sweeter than sugar; often blended with other artificial sweeteners to give a more true sugar taste. Heat stable and contributes no calories. According to FDA guidelines, it is a generalpurpose sweetener to be added to all foods except meats. Found in thousands of foods, typically in soft drinks and other beverages, instant coffee and tea, gelatin and pudding desserts, syrups, baked goods, chewing gum.

Natural, widely occurring, sour-tasting acid from plants and animals. Made by fermenting sugars and can be extracted from citrus fruits (especially lemons and limes) and berries. Gives flavor to beverages (typically soft drinks and fruit juices), ice cream, and candy. Helps to adjust pH balance of fruit-containing products (juices, jellies, jams), desserts, dressings, canned and frozen vegetables, and dairy and fruit products. Can assist in preventing fats from sticking together, as in ice cream.

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