General Knowledge

Good health tips to be safe your 

life........

Does lemon help you better absorb the iron in food?

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It is important to have a good amount ofiron in your body. This is because ironis what takes the oxygen to your organs and muscles, and without it, you can easily become anemic. Iron is found in many foods, including red meats, poultry, dried fruits, fish, nuts, green leafy veggies, and seeds. Oftentimes, eating these iron-rich foods in combination with other foods will help you absorb the iron much easier. Beware that there also some foods out there that will hinder your iron absorption. In short, yes, lemon can help you absorb iron better. Putting a little lemon juice in your bean salad with cucumbers and tomatoes is not only delicious, but is an excellent way to get more iron in your diet. Other great foods to aid in your iron absorption include citrus fruits. Eating a good spinach salad with some mandarin oranges is great; also a nice glass of orange juice with a bowl of iron fortified cereal will make a great healthy breakfast. Vegetables such as green peppers and tomatoes will also help. Stir fry is a favorite in our house, and this combination of peppers, onions, and broccoli with steak or chicken is a great way to increase your iron intake. Spaghetti with a good tomato-based meat sauce will give you a large amount of iron absorption. So try out some of these food combinations and improve your iron intake today.

5 ways to relax

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Many people use medications as a way to relax, but this can be dangerous. Finding a good, natural way to relaxcan not only improve your quality of life, but can also help you lower yourstress and deal with health andemotional problems. Finding a good way to relax will help you slow your breathing and heart rate, lower tension, and even help with chronic pain. There are five great ways torelax, the first being autogenic relaxation, which involves body awareness and visual imagery. This is done by choosing a calming word or phrase and repeating it silently to relax. Next, visualization requires you to think of calming and peaceful images. Third,progressive relaxation is a technique that relaxes the groups of the muscles. This is a two step process, and involves first laying on a flat surface, and then starting at the head, tensing the muscles for five seconds, and then relaxing them for thirty seconds. Continue this throughout the body until you make it to the toes. The fourth technique is to take a breathing break. Taking a 5-10 minute break to sit in a comfortable chair and taking a couple of deep breaths and then exhaling is a great way to relax. Lastly, exercise is one of the best ways to help you clear your mind and body. Finding natural ways to relax, and staying away from prescription drugs, will not only help you feel better, but will help you life a much healthier life as well.

What is soy?

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Many of us have heard of soy, be it soy milk or soy sauce. But do we really know what soy is? Soy is a very versatile bean that can be added to many foods. These can includebreads, cereals, and meats. They also make a great substitute for meats and are used in vegetarian products, including burgers and hot dogs. Soy foods are a great source of protein and are full of amino acids. Both of these can help you lower your blood cholesterol, as well as reduce your risk of some cancers.Soy has also been connected with lower rates of heart disease, fewer menopausal symptoms, and even healthier bones. Soy also contains fiber, omega-3 fatty acids, and B vitamins, and is also low in saturated fats. Soy is great for those people who have diabetes because it helps to slow your digestion and absorption, both of which will help to regulate the rising and falling of your blood sugars. Getting more soy into your diet can greatly increase your overall health, and this can be an easy supplement. Some ideas to get more soy in your diet include: sprinkling soy powder on your cereal, using soy powder in your smoothies, adding tofu to your soups, or replacing ground meats in your foods with crumbled soy burgers. Adding more soy to your diet will greatly increase your overall health, so go out there and live a healthier life now.

CUBA MAKES ASTHMA DRUG FROM BANANA PEELS

         Havana which has made many medical feats for a small country has manufactured a very effective drug for asthma Cuba’s Prensa Latina News Service reported.                                  A pharmaceutical Lab has demonstrated “a highly effective” meeical product made from banana peel the Cuban news agency has reported.    

           Jorge Luis Martinez and Yudit Rodriguez, executives from the Pharmaceutical Biological Laboratory — or Labiofam — presented the products to the Vietnamese pharmaceutical industry at the Institute of Medicinal Materials in Vietnam capital Hanoi.‘The medical products “stirred up interest and admiration among Vietnamese scientists and researchers”, the report said.After a meticulous process comprising laboratory study, tests of medicinal properties and health registration strictly according to international regulations, the products have been launched in the market, Rodriguez said.A medicine named “Asmacan” is a bronchodilator and expectorant, and is very effective for asthma patients. 

                             This has been seen among patients in Cuba, the scientists said.Another medicine “Nutrisol” is a nutritional, restorative supplement used in the treatment of anaemia, anorexia and convalescence.Other medicines to treat specific types of anaemia are “Ferrical” and “Acitan”.        They provide a missing dietetic-fiber supplement, encourage more healthy processes, and are effective protectors of the gastric mucus.    A medicine called “Propolina” is a restorer in immunological disorders and is also and anti-parasite, anti-inflammatory, analgesic and anti-bacterial, all in one, they said.         Labiofarm has also created a line of products obtained from mango peel, known as “Vimang”. It can be used as a nutritional supplement for people subdued to high tensions such as pilots, high-performance athletes and divers.” 

 

 

FOOD INGREDIENT NUMBERS:
(E-numbers)

      E-Numbers represent specific food additives, used by the food industry in the manufacture of various food products. These E-Numbers have been formulated by the European Economic Community (EEC) and are universally adopted by the food industry worldwide.

   It is known that many E-numbers contain unlisted haraam ingredients in them. Generally additives derived from animals and insects.

   E-numbers are reference numbers used by the European Union to facilitate identification of food additives. All food additives used in the European Union are identified by an E-number. The "E" stands for "Europe" or "European Union". Normally each food additive is assigned a unique number, though occasionally, related additives are given an extension ("a", "b", or "i", "ii") to another E-number.

   The Commission of the European Union assigns e-numbers after the additive is cleared by the Scientific Committee on Food (SCF), the body responsible for the safety evaluation of food additives in the European Union. The convention for assigning E-numbers is:

100-199	food colors
200-299	preservatives
300-399	antioxidants, phosphates, and complexing agents
400-499	thickeners, gelling agents, phosphates, humectants, emulsifiers
500-599	salts and related compounds
600-699	flavor enhancers
700-899	not used for food additives (used for feed additives)
900-999	surface coating agents, gases, sweeteners
1000-1399	miscellaneous additive
1400-1499	starch derivatives

        

                     E-numbers are only used for substances added directly to food products, so contaminants, enzymes and processing aids, which may be classified as additives in the USA, are not included in the E-number system.

         There is an EU directive on food labeling which requires food additives to be listed in the product ingredients whenever they are added for technological purposes. This includes coloring, sweetening and favor enhancement as well as for preservation, thickening, emulsifying and the like. Ingredients must be listed in descending order of weight, which means that are generally found close to the end of the list of ingredients. However, substances used in the protection of plants and plant products, flavorings and substances added as nutrients (e.g., minerals, trace elements or vitamins) do not need to be included in the ingredient list. Because of this, some substances that are regulated as food additives in other countries may be exempt from the food additive definition in the EU.

Additives which are ALWAYS of animal origin, such as (HARAAM):

• E120 Cochineal : a red colour obtained from female insects
   
• E441 Gelatine : derived from the bones and/ or hides of cattle and/ or pigs
   
• E542 Edible Bone Phosphate : an extract from animal bones
   
• E904 Shellac : a resin from the lac insect
  
  Whilst some additives with a common code such as E47, can be either of animal or plant origin and this latter type needs to be investigated on a case-by-case basis per product/ manufacturer.

The main additives you need to be aware of are:

• Glycerol / Glycerin / Glycerine (E422) - haraam if obtained from pork or non-halal meat sources.
• Emulsifiers (E470 to E483) - haraam if obtained from pork or non-halal sources.
• Edible Bone Phosphate (E542) - haraam if obtained from pork or non-halal meat sources.                                               

 

     Below, 3 E number tables. The Red table denotes the most dangerous, the Amber for medium risk and Green for the least harmful

RED Table - MOST DANGEROUS:

Name	E Number	How it is used	What you should know
Allura Red AC	E129	Widely used as food colouring, in snacks, sauces, preserves, soups, wine, cider etc.	Avoid if you suffer from asthma, rhinitis (including hay fever) and urticaria (an allergic rash also known as hives
Amaranth	E123	Food colour used in wine, spirits, fish roe	Banned in the US. Avoid if you suffer from asthma, rhinitis, urticaria and other allergies.
Aspartame Click here for more info	E951	Widely used as a sweetener in drinks, snacks, sweets, alcohol, desserts and 'diet' foods	Aspartame may affect people with PKU (phenylketonuria) Recent reports show the possibility of headaches, blindness and seizures with long-term, high-dose aspartame
Benzoic Acid	E210	Widely used preservative in many foods including drinks, low-sugar products, cereals and meat products	Can temporarily inhibit the function of digestive enzymes and may deplete glycine levels. Should be avoided by those with allergic conditions such as hay fever, hives and asthma.
Brilliant Black BN	E151	Widely used in drinks, sauces, snacks, wines, cheese etc	People who suffer from allergic conditions, asthma, rhinitis, urticaria, etc. should avoid this substance
Butylated Hydroxy-anisole (BHA)	E320	Very widely used as a preservative, particularly in fat containing foods, confectionary, meats	The International Agency For Research on Cancer says that BHA is possibly carcinogenic to humans. BHA also interacts with nitrates to form chemicals known to be mutagenic (cause changes in the DNA cells)
Calcium Benzoate	E213	Preservatives in many foods including drinks, low-sugar products, cereals, meat products	Can temporarily inhibit the function of digestive enzymes and may deplete glycine and amino levels. Should be avoided by those with allergic conditions such as hay fever, hives and asthma
Calcium Sulphite	E226	Very widely used, mainly as a preservative in a vast array of foods - from burgers to biscuits, from frozen mushrooms to horseradish pulp	In the US sulphites are banned from many foods, including meat, because they make old products look fresh. They can cause bronchial problems, flushing, low blood pressure, tingling, and anaphylactic shock. The International Labour Organisation (ILO) says avoid them if you suffer from bronchial asthma, cardiovascular or respiratory problems and emphysema.
Monosodium Glutamate (MSG)	E621	Widely used as a flavour enhancer	Those sensitive to monosodium glutamate have felt symptoms including pressure on the head, seizures, chest pains, headache, nausea, burning sensations and tightness of face. Many baby food producers have stopped adding this substance
Ponceau4R, Cochineal Red A	E124	Widely used as a colouring	People who suffer from asthma, rhinitis, urticaria, may find their symptoms become worse following consumption or foods containing this colouring.
Potassium Benzoate	E212	Preservatives in many foods including drinks, low-sugar products, cereals, meat products	Can temporarily inhibit the function of digestive enzymes and may deplete glycine and amino levels. Should be avoided by those with allergic conditions such as hay fever, hives and asthma.
Potassium Nitrate	E249	Used as a preservative in cured meats and canned meat products	Three main health concerns; It can lower the oxygen-carrying capacity of the blood; it may combine with other substances to form nitrosamines, which are carcinogenic, and it may have an atrophying affect on the adrenal gland.
Propyl P-hydroxy-benzoate, Propyl-paraben, Paraben	E216	Preservative in Pates, cereals, snacks, meat products and confectionary	Parabens have been identified as the cause of chronic dermatitis in numerous instances.
Saccharin and its Na, K and Ca salts	E954	Very widely used sweetener, found in diet, and no added sugar products	The International Agency for Research on Cancer has concluded that Saccharin is possibly carcinogenic to humans
Sodium Metabisulphite	E223	Widely used as a preservative and antioxidant	May provoke life-threatening asthma - a woman developed severe asthma after eating a salad with a vinegar based dressing containing E223
Sodium Sulphite	E221	Preservative used in wine making and other food processes	Sulphites have been associated with triggering asthma attacks; most asthmatics are sensitive to sulphites on food.
Stannous Chloride (tin)	E512	Antioxidant and colour retention agent in canned and bottled foods, fruit juices	Acute poisoning has been reported from ingestion of fruit juices containing concentrations of tin greater than 250mg per litre. Causing nausea, vomiting, diarrhoea and headaches.
Sulphur Dioxide	E220	Very widely used preservative	Sulphur Dioxide reacts with a wide range of substances found in food, including various essential vitamins, minerals, enzymes and essential fatty acids. The most common adverse reaction to sulphites in bronchial problems, particularly those prone to asthma. Other adverse reactions may include hypotension (low blood pressure) flushing, tingling sensations and anaphylactic shock. The ILO says you should avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma or cardiovascular disease.
Sunset YellowFCF, Orange -Yellow S	E110	Widely used food colour	Some animal studies have indicated growth retardation and severe weight loss. People with asthma, rhinitis or urticaria should avoid this product.
Tartrazine	E102	Widely used yellow food colour	May cause allergic reactions in perhaps 15 per cent of the population. It may be a cause of asthmatic attacks and has been implicated in bouts of hyperactivity disorder in children. Those who suffer from asthma, rhinitis, urticaria may find symptoms worsen after consumption

·        
AMBER TABLE - MEDIUM RISK:

Name	E Number	How it is used	What you should know
Aluminium	E173	To clear tap water and as a food colour	High levels of aluminium have been linked with Alzheimer's and Osteoporosis
Annatto Bixin Norbixin	E160B	Food colour used in wide variety of foods including margarine, bakery, desserts, cheese, smoked fish, cereals and liqueurs	May provoke flare-ups of urticaria and angioneurotic oedema (an allergic reaction characterised by the sudden onset of swelling in the skin, and other areas) difficulty in breathing
Canthaxanthin	E161G	Food colouring in sausages	Main concern is tendency to form crystals in the retina of the eye. Long-term ingestion may cause liver damage.
Carbon Dioxide	E290	Used for fizz in beer and other drinks. It retards ripening in vegetables and fruit and inactivates moulds and bacteria	Exposure to carbon dioxide over long periods of time can be dangerous. Experimental evidence shows that carbon dioxide exposure might significantly reduce fertility
Cyclamic Acid And it's Na and Ca Salts	E952	Used widely as sweetener in 'Diet', energy-reduced and no-added-sugar products	Some skin conditions such as Pruritis, Dermographia, Urticaria and Angioneurotic oedema have been attributed to intake of Cyclamates.
Diphosphates, Disodium Diphosphate, SAPP	E450	Used as a leavening agent in doughnuts, biscuits, baking powder, cheese, canned potatoes and fish etc.	Excessive use may lead to imbalance of mineral levels, which could potentially lead to damage to bone density and osteoporosis.
Ferrous Gluconate	E579	Colouring for olives	Can kill children, especially between 12 and 24 months. As little as 2gm may cause death. However these levels could usually only be taken In the form of iron supplements.
Gelatine	None	Widely used as a thickening and gelling agent in jellies, confectionery, meat products.	There are concerns over gelatine in the wake of the BSE crisis as it is obtained from slaughterhouse by-products. These are usually obtained from pigs, but very occasionally from cattle
Glutamic Acid	E620	Widely used as a flavour enhancer and salt substitute. Particularly in condiments and seasonings	Researchers are concerned that glutamates could kill nerve cells which might be involved with degenerative diseases such as Alzheimer's, Parkinson's and Huntington's.
Hexa-methylene tetramine (Hexamine)	E239	Preservative used in cheese	May be combining formaldehyde and ammonia. Formaldehyde is considered carcinogenic and may provoke asthma, bronchitis, headaches and skin irritation.
Karaya Gum (Gum Sterculia)	E416	Used as an emulsifier in salad dressings, as a binder in meat products also in cheese and ices, liqueurs and chewing gum	It absorbs a large quantity of water and so acts as a laxative, which may produce abdominal discomfort. Occasional allergic reactions, i.e., urticaria, rhinitis, dermatitis and asthma, has been attributed to powered Karaya gum
Lactitol	E966	Widely used as a sweetener in energy-reduced, no-added-sugar and 'diet' products	May cause diarrhoea in very large (50g or more) doses. In animal studies there is evidence of some foetotoxicity (mutagenic damage to the foetus)
Litholrubine BK	E180	Used as a dye for cheese rind	Can affect those who suffer from asthma, rhinitis, urticaria and other allergic reactions.
Phosphoric Acid	E338	Widely used as a solvent, antioxidant and as a flavouring (mainly in soft drinks)	Excessive intake of phosphorus in food and drink may produce an imbalance of essential minerals leading to a loss of calcium from bone and calcification of soft tissues, especially the kidneys. The acceptable daily limit is 70mg. But it is quite likely that someone eating a typical western junk food diet could consume 500mg of phosphorus a day. At this level bone mineral content and density will decrease, making the onset of osteoporosis more likely.
Potassium Chloride	E508	Widely used as a seasoning and in yeast products	Large doses by mouth (although rare) can cause gastrointestinal irritation, weakness, circulation problems and vomiting. However, potassium chloride in a commercial dietary salt substitute produced a near-fatal poisoning in an eight-month-old infant.
Quillaia extractSaponin	E999	Foaming agent in soft drinks	Powdered Quillaia bark has highly local irritant and stimulatory properties. Unlikely to cause problems in drinks, but large doses severe toxic effects including liver damage, respiratory failure, convulsions and coma
Sodium aluminium phosphateAcidic	E541	Raising agent used in scones and sponge cakes	High levels of aluminium have been linked with Alzheimer's and Osteoporosis
Sodium, Monosodium, Disodium and Trisodium Citrates	E331	Controls acidity in carbonated drinks, evaporated milk and dry soup mixes	Excessive intake may upset the acid/alkaline balance and cause tetany (muscle spasms) or depress the heart
Sodium Phosphates; Monosodium, Disodium, Trisodium Phosphates	E339	Used in quick cook pasta and coffee whiteners	Excessive intake of phosphorus in food and drink may produce an imbalance of essential minerals leading to a loss of calcium from bone and calcification of soft tissues, especially the kidneys. The acceptable daily limit is 70mg. But it is quite likely that someone eating a typical western junk food diet could consume 500mg of phosphorus a day. At this level bone mineral content and density will decrease, making the onset of osteoporosis more likely.
Sodium Potassium Tartrate	E337	Used as an emulsifier in processed cheese	Should be avoided by people with cardiac failure, high blood pressure, damaged liver or kidneys as it can cause sodium and water retention.
Sorbitan Monostearate	E491	Widely used emulsifier	At high levels can cause liver and bile duct enlargement, growth retardation.
Succinic Acid	E363	Flavour enhancer in soups, desserts and drinks	Large doses may produce diarrhoea and vomiting.

·           GREEN - Least Harmful:  

Name	E Number	How it is used	What you should know
Acacia Gum,Gum Arabic	E414	Widely used as a thickening agent	Virtually non toxic, but can provoke asthma
Adipic Acid	E355	Flavouring and leavening agent in dessert mixes, drink powders and bakery	Humans can only metabolise small amounts of Adipic acid. It has been found to depress growth in rats.
Ammonium carbonates, Ammonium hydrogen carbonate, Ammonium bicarbonate	E503	Used as an acidity regulator and raising agent in baking powder	Considered safe in relatively small amounts (as in food additives) but consumption of large amounts (6-8g) increases excretion of essential minerals.
Beetroot Red, Betanin(e)	E162	Widely used as a colouring	Intake should be restricted for small children
Biphenyl (Diphenyl) (Phenyl Benzene)	E230	Used mainly as a preservative to prevent mould on citrus fruit	Workers impregnating fruit wrappings with Diphenyl have displayed symptoms which indicate central and peripheral nerve damage and liver injury
Calcium Ascorbate	E302	Widely used antioxidant	Large amounts might increase the formation of calcium oxalate stones in the kidneys
Calcium Carbonate	E170	Widely used as a colouring, particularly in confectionery	Can cause constipation. Large quantities (less likely in foods than medicinal doses) can result in haemorrhoids, kidney stones, confused behaviour, anorexia, abdominal pains and weak muscles.
Calcium Chloride	E509	Used as a firming agent in fruit	Solid particles can cause skin peeling, eye discharge ad nose bleeding. Doses in food however are unlikely to cause problems
Carbamide (Urea)	E927B	Texturiser in chewing gum	No harmful side effects. But you might like to know that Urea is a basic part of Urine!
Citric Acid	E330	Widely used as an antioxidant and flavouring	A natural, organic additive,Citric acid is considered a chemical, is made from a mold, and is widely used as a preservative not as an organic additive( although some call it that). It is also used as an anticoagulant in butter. frequent or excessive intake may cause erosion of teeth and gum irritation.
Cochineal, Carminic acid, Carmines	E120	Widely used as a red colouring	Safe, but you might like to know that Cochineal is obtained from the dried bodies of a female insect!
Gellan Gum	E418	Thickening and gelling agent, stabiliser	High intake may produce a laxative effect
Glycerol	E422	Used to make 'soft scoop' ice cream, to control crystallization in sweets and as a food emulsifier	Few adverse effects following intake of the amounts likely to be found in food. Larger amounts may cause mild headache, dizziness, nausea, vomiting, thirst and diarrhoea
Guar Gum	E412	Widely used to create 'mouth feel' (how good a product tastes in the mouth) and to stop ice cream melting	Main concern has been over-use as a slimming aid where the fear is it could swell in the oesophagus, causing rupture or choking obstructions.
Hydrochloric Acid	E507	Widely used in food processing	May be carcinogenic, if mixed with formaldehyde.
Locust Bean Gum	E410	Found in bakery, ice-cream, soft cheese and sausages	May contain tannins, which inhibit appetite and growth.
Mannitol	E421	Widely used as a sweetener in 'diet' and no-added-sugar products	Exerts a laxative effect (at doses of 10-20g) However, no serious adverse effects noted in clinical experiments
Methyl Cellulose	E461	Used to increase water absorption and retention and give mouth feel. Stops fried foods from absorbing oil	If used as a diet aid should always be taken with plenty of water to prevent blockages. If you have bowel problems you should check with your doctor before taking it as a diet aid.
Polydextrose	E1200	Widely used as a stabiliser, thickening and bulking agent	Produces a laxative effect at around 90g per day intake or more - unlikely to cause problems in amounts of food.
Potassium Adipate	E357	Flavouring agent in dessert mixes, drink powders, bakery	Humans can only metabolise small amounts of Adipic acid. Depresses growth in rats
Propionic Acid	E280	Used as a preservative, mainly in breads and bakery products	Unlikely to cause a problem in food. Exposure of workers to Propionic acid shows mild to moderate skin burns and mild eye redness.
Propyl Gallate	E310	Widely used antioxidant	Unlikely to be carcinogenic, although it may cause contact dermatitis in those regularly exposed to it (i.e. bakery workers) In animal studies, male rats developed proputial gland tumours in the pancreas
Silver	E174	Used for the external coating of confectionery	Unlikely to cause problems in the amounts found in food stuffs, but long-term use is known to have caused argyria (darkening of the eyes, nose, throat and skin) in one patient with resulting kidney damage.
Sodium Alginate	E401	Widely used as a thickening agent	The greatest danger from ingestion of large quantities is the possibility of intestinal obstruction. Unlikely to cause harm
Triphosphates, pentasodium and Pentapotassium Triphosphate	E451	Texturiser used mainly in egg-containing products. Tenderises tinned peas and beans. Maintains moisture in meat products.	Unlikely to cause problems in the amounts found in foodstuffs, but ingestion of large amounts (usually only through consuming detergents) can cause vomiting, diarrhoea, fall of blood pressure, slow pulse, cyanosis, tetany (muscle spasm).
Xylitol	E967	Widely used, mainly as a sweetener and to make foods taste fresh	There are no toxicity concerns, but stimulation of freshness could mislead consumers.