E numbers

[wizard]

this up to the govenment to label food more clearly al though there are steps to do this they should write them in plain english instead of hideing them under stupid names and there prehaps wouldnt be a weight problem in this country .

[Paulottie]

I prefer a little salt on my chips.. but E553b talc??

Really don't buy ready meals myself...most of them taste of little else but the salt.
Neighbour came back from one of his bargain hunts last night with a jaw dropping £1.79 tub of Tesco Celery fruit and nut salad(for 10p!) one might have thought a fairly healthy lunch option but the 300g tub when multiplied from the per 100g info on the front contains 39% of RDA salt and 138% of the fat allowance and 36% of the sugar.

E621 msg is useful to know.... Infact it's a very useful list to have thanks PGW.

Just off to eat a Crumpet (another of his 10pence buys!)..that has 20% of my salt RDA...I guess that's before I smother it in salted butter!!...see you at cardiology folks

[greenlung]

Interesting - I was just talking to someone about this today.
Of course, not all E numbers are bad for you.
I personally don't mind a bit of Citric Acid, Ascorbic Acid, Carbon Dioxide.
Best thing is just to avoid processed foods.

[Sue]

Hi
I use the last of my celery, when it's past its best to make celery salt. If you dry it and grind it up to powder you can then mix with an equal amount of salt to get a half and half mixture.
Sue

[yoanbob]

Salt isnt a bad thing, its in most veg and we need it, we have never added salt to cooking or at the table, the only exception is a pinch on a boiled egg, and we have never had any problems concerning too little salt.
we dont tend to eat processed food (the occational sausage is about all)
their really is no need to add salt to a healthy diet, however if we are on holiday and not eating properly and sweating in the sun a lot we will add a little salt to keep the balance.

[mrs potato head]

Hello
Going back to this 'organic' tin of spag in sauce - why bother with this rubbish surely we all have that 15 minutes it takes to make our own.
organic means organic, not crap free.

[Snadger]

Salt isnt a bad thing, its in most veg and we need it, we have never added salt to cooking or at the table, the only exception is a pinch on a boiled egg, and we have never had any problems concerning too little salt.

I stopped adding salt to food many years ago (just go a bit mad with the pepper now!)
I can safely say that when I eat a boiled egg I can actually taste the salt in the egg white, even though I haven't added any!

[Flummery]

We don't add salt in cooking - I use a lot of lemon juice - for example, in cooking rice, in soups. However,our daughter sometimes sufers from low blood pressure and has to add a bit.

[smallblueplanet]

Hello
Going back to this 'organic' tin of spag in sauce - why bother with this rubbish surely we all have that 15 minutes it takes to make our own.
organic means organic, not crap free.

If you have a recipe for 'spaghetti in tommy sauce on toast' that takes the same time to make (and tastes the same) as opening the tin, I'll be impressed.

We don't eat very many processed foods but the odd tin of spag or beans on toast is hardly a 'food crime'. I prefer the organic versions because there are less additives, but obviously it doesn't necessarily make them healthier for you.

[mrs potato head]

If you have a recipe for 'spaghetti in tommy sauce on toast' that takes the same time to make (and tastes the same) as opening the tin, I'll be impressed.

We don't eat very many processed foods but the odd tin of spag or beans on toast is hardly a 'food crime'. I prefer the organic versions because there are less additives, but obviously it doesn't necessarily make them healthier for you.

i never applied it would taste the same or it was a food crime, personally i can't stand the stuff, but everyone is different.
organic doesn't means the end result as you say is more healthly, only that the original product is less tainted and tampered with. processed food is processed food why be suprised about the levels of salt sugar end preservatives. thats what i mean.

[valmarg]

And it you are really serious about avoiding 'E' numbers buy the book E is for additives by Maurice Hanssen, ISBN 0-7225-1150-7.

It gives the E number, Origin, Function, adverse effects (where there are any).

In some cases it's quite frightening.

valmarg

[mrs potato head]

And it you are really serious about avoiding 'E' numbers buy the book E is for additives by Maurice Hanssen, ISBN 0-7225-1150-7.

It gives the E number, Origin, Function, adverse effects (where there are any).

In some cases it's quite frightening.

valmarg

this book was a real revalation, i think it was last re edited in the late eighties, and i know laws and ingredience have had to change since, but still a proper eye opener.