E220 Sulfur dioxide
Sulfur additives are toxic and in America the FDA has banned their use in raw fruits and vegetables. The side effects include bronchitis, especially for those who are prone to asthma, hypertension (low blood pressure), tingling or anaphylactic shock. It also destroys vitamin B1 and E. Not recommended for consumption by children. The International Labor Organization in America recommends avoiding E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma or cardiovascular disease.
Can be found in: beer, soft drinks, dried fruit, juices, liqueurs, wine, vinegar and potato products."
E924 Potassium bromate
An addition that is used to increase the volume in white flour, bread and rolls, and is known to cause cancer in animals. Even small amounts in bread can cause problems in people. Can be found in: bread products.
In 1990 in America banned after an eight-year discussion about the use in food and cosmetics. However, this dye is still sold as long as supplies last! It has been proven that it caused thyroid cancer and chromosomal damage in experimental animals, and it possibly also upsets the cranial nerve transmission.
To be found in: fruit cocktails, maraschino cherries, cherry pie mix, ice cream, sweets, bakery products and more.
Yellow (E110) and Yellow Tartrazine (E102)
Prohibited in Norway and Sweden. Increases the number of kidney and adrenal tumors in laboratory animals, can cause chromosomal damage.
Can be found in: American cheese, macaroni with cheese, sweets and soft drinks, lemonade and more.
Sodium sulfide (E221)
A preservative used in wine production and other processed foods. According to the FDA, one in 100 people is hypersensitive to sulfides in food. The majority of these people are asthmatic, suggesting that there is a link between asthma and sulphites. People who are hypersensitive to sulphite can get headaches, breathing problems and rash.
E251 Sodium nitrate / E251 Sodium nitrite
Sodium nitrate (or sodium nitrite) is used as a preservative and coloring and flavoring in bacon, ham, hot dogs, meats, corned beef, smoked fish and other processed meats. This ingredient, which sounds harmless, is in fact very carcinogenic as soon as it enters the human digestive system. There it forms various nitrosamine compounds that enter the bloodstream and cause major damage to various organs: in particular the liver and pancreas. Sodium nitrite is widely known as a poisonous ingredient, and the USDA even tried to ban this addition in the 1970's, but that was grounded in by food manufacturers who complained that they had no alternative to preserving prepackaged meat products. Why is the industry still using it? The answer is simple: because of this chemical, meat becomes bright red. It is actually a color enhancer, which makes old, dead meat look fresh and vibrant.
Can be found in: hot dogs, bacon, ham, luncheon meat, meats, corned beef, smoked fish and other types of processed meats.