Tag: food intolerances

Food processing techniques can add unlisted chemicals to food

Posted on 18 September 2011 in Blog by L. Schneider
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Food manufactures may use food processing techniques which add chemicals to foods that are not listed on the label. A recent innovation in food packaging is ‘modified atmosphere packaging’ or MAP.

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Soy milks not all soy good

Posted on 18 September 2011 in Blog by L. Schneider
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Soy milk has been heavily promoted to us as a health food, and a suitable alternative to cow’s milk, especially for those who are lactose intolerant. There are now many brands available on the market and some are better than others.

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Food additive allergies on the rise

Posted on 18 July 2011 in Blog by L. Schneider
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Food additive allergies are an ever-increasing health concern. The average Australian consumes around five kilograms of food additives a year.

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Food intolerance is dose related in children.

Posted on 18 July 2011 in Blog by L. Schneider
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Food intolerances in children are a growing concern for many parents. There is no doubt that when we compare the incidence of food related allergies and intolerances now to thirty years ago, that something very fundamental has changed in what we eat.

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Reading food labels 101

Posted on 18 July 2011 in Blog by L. Schneider
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Reading food labels can be a satisfying experience! Every now and again, I come across an item that has no questionable additives or chemicals in it and I give a quiet hip hooray. Food manufacturers are changing their approach to food technology as we, as consumers, raise our voices about what we can and can’t […]

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The harmful additive loophole

Posted on 18 July 2011 in Blog by L. Schneider
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According to Australian product labeling requirements, if an additive amounts to less than 5% of the product, the manufacturer does not need to list it on the ingredients list. This, of course, can be very misleading to consumers who understandably assume that because an additive is not listed, a product is free from it.

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Food Additive of the Week E621 – MSG (Monosodium Glutamate)

Posted on 18 July 2011 in Blog by L. Schneider
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Although traditional Asian cuisine had often used seaweed extract, which contains high concentrations of glutamic acid, it was not until 1907 that MSG was isolated by Kikunae Ikeda. MSG was subsequently patented by Ajinomoto Corporation of Japan in 1909.

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Asthma, hyperactivity and the food colours which cause them

Recent research in the UK points to six artificial food colours which are linked to asthma and hyperactivity in children. Those artificial food additives are: sunset yellow (E110) quinoline yellow (E104) carmoisine (E122) allura red (E129) tartrazine (E102) ponceau 4R (E 124) Some of these food colours are now banned in the USA. In the […]

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Allergic to amaranth even though it sounds natural

Posted on 18 July 2011 in Blog by L. Schneider
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Allergies to red food colouring are not uncommon, but when the name of the colour shown on the label is ‘amaranth’ (E123) it is easy to think this might be one of the more acceptable food colouring alternatives. As a grain, amaranth is touted as one of the superfoods of the decade. High in protein […]

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