| Perl Molson 2005-12-12, 1:02 am |
| E numbers are short form definitions for food additives and are usually
found on food labels throughout the European Union. The numbering
scheme follows that of the International Numbering System (INS) as
determined by the Codex Alimentarius committee. Only a subset of the
INS additives are approved for use in the European Union, giving rise
to the 'E' prefix.
The addition of E-numbered additives to food products has been an issue
of ongoing health concern for many years. Many such additives are
believed to be linked to disorders including allergies, neurological
disorders, bowel disorders, cancer, heart disease and arthritis. In
more recent years further concerns have been raised that many of these
additives may be of genetically modified (GM) origin. Some E-numbered
additives may also be considered to be unsuitable for halal, kosher,
vegetarian or vegan diets.
http://en.wikipedia.org/wiki/E-numbers
Contents [hide]
1 Classification by numeric range
2 Full list
2.1 E100-E199 (colours)
2.2 E200-E299 (preservatives)
2.3 E300-E399 (antioxidants, acidity regulators)
2.4 E400-E499 (thickeners, stabilizers, emulsifiers)
2.5 E500-E599 (acidity regulators, anti-caking agents)
2.6 E600-E699 (flavour enhancers)
2.7 E900-E999 (miscellaneous)
2.8 E1000-E1999 (additional chemicals)
2.9 Abbreviations used in this article
2.10 Notes
3 See also
4 External link
There is no doubt in my mind that, these above E numbers (click the
link to see details) have a great impact on the activity of herpes
simplex, in our body.
If you are predisposed to herpes outbreaks, you should consider these.
Perl von Molson
|