Tag: ingredient labelling
Alcohol-free skin care good for your skin, good for health
Many skin care products use alcohol as a solvent to lift dirt and oils from the skin. Cleansers, fragrances, hairsprays and deodorants are common products containing this kind of ‘cosmetic’ alcohol, which is denatured and undrinkable. The side effects of denatured alcohol include birth defects, neurotoxicity and skin irritations and given that the skin is […]
Continue reading Alcohol-free skin care good for your skin, good for healthAsthma, 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 […]
Continue reading Asthma, hyperactivity and the food colours which cause themSafe cosmetics for use in pregnancy
Some cosmetics are harmful chemicals applied directly to the skin. Pregnancy is a time when many women make substantial changes to their diet to support the healthy development of their baby, but many do not consider that some cosmetics are also worth avoiding in the best interests of maternal and prenatal health.
Continue reading Safe cosmetics for use in pregnancyHow to remove additives one step at a time
Remove the allergy-inducing MSG from your diet and you may just find yourself removing a whole raft of other potentially toxic ingredients at the same time. The cheaper the product or the more bulk you are getting for your dollar then, generally speaking, the more likely that product will contain a range of additives you […]
Continue reading How to remove additives one step at a timePreserving water is a toxic challenge for cosmetic manufacturers
If one of the ingredients in your makeup item is water (and the chances of this are very high), then that product will need to also contain some sort of preservative. Water, in any form, will harbour a range of potentially dangerous bacterias without a preservative, or range of preservatives, to combat microbial growth and […]
Continue reading Preserving water is a toxic challenge for cosmetic manufacturersLabel reading – do your homework and start small
Label reading is often a fine print exercise. Have you ever squinted to try and decipher the tiny type used in many ingredient labels? Not easy in the bright lights of a big supermarket, with our attention being demanded by an array of other factors – including children.
Continue reading Label reading – do your homework and start smallAvoiding gluten in not-so-obvious foods
Although not technically a chemical additive to our foods, the rise of gluten intolerances and allergies is putting this ingredient under scrutiny in many peoples diets. One of the reasons offered as to why gluten has become such an digestive issue is that it lurks in so many products that we often don’t realise just […]
Continue reading Avoiding gluten in not-so-obvious foodsRemembering preservatives that trigger asthma
Asthma is listed as a potential side effect for preservatives in the range E200-E228 according to the Chemical Maze. I find this an easy fact to keep in mind when supermarket shopping and bypassing anything likely to cause wheezing is quickly passed over.
Continue reading Remembering preservatives that trigger asthmaToxicity of lipstick something to consider
A woman might eat as much as 3 kilograms of lipstick in a lifetime ‚Äì that’s the equivalent of 12 sticks of butter and about the average size of a newborn baby. Toxic effects in our bodies can build over time so it is worth considering the toxic load of everything we put in our […]
Continue reading Toxicity of lipstick something to considerBrown bread may be white bread in disguise
Did you know that many brands of brown bread are nothing more than the white bread you are trying to avoid? Both start with a grain of wheat, but we wrongfully assume that a brown bread grain is not subject to the same level of processing as its white counterpart.
Continue reading Brown bread may be white bread in disguise