As I turn on the television, I see another TV segment on how the rate of Asthma in children is increasing and the TV journalist is perplexed as to the cause.
Meanwhile, I asked myself if it's the sulphites that permeate the processed food we serve to our children.
This includes preservatives 220-228.
Or the fact that children's behavior is increasingly becoming more belligerent which from recent research may be traced back, not to parental discipline, but to the calcium propionate (282) that is so prevalent in the bread our kids so innocently eat.
Colors such as 102, 104, 107, 110, 122, 123, 124, 127, 128, 129, 132, 133, 142, 151, 155 and 106b the potential of affecting 5 to 10% of children, yet most US and Australian/NZ food manufacturers allow this.
The EU has recently placed a limit on certain colors, as a direct finding for the effects of children of kindergarten age.
Why risk it.
Other additives to avoid are the dreaded flavor enhancers, MSG 620, 621 and the ribonucleotides (627,631,635) which have been shown to produce rashes or itchiness as well as the usual effects of additives.
By combining riboncleotides with MSG, the effects can be greater.
So what is the solution if you have children that appear to have a food intolerance? I would recommend speaking with a physician/dietitian about an elimination diet where by a diet that eliminates potential sources.
Another tip, read the labels and check out the link below for food additives to watch out for, as the full truth on the effects of food additives is still in its infancy and why take an unnecessary risk on the unknown.