Eeeeeeek!

The "DREADED E NUMBER" <- Danger!!! Or is it?

The word on the street, is that food manufacturers are adding things!! into our food to make it last longer, taste better, resist germs..... just to name a few. BUT, without an index of what these numbers mean, we have no idea about what we are putting into our engines.

There are lots of resources that will assist online, so I am going to do some research to find out what are the bad ones, and what can be considered harmless.

E100-199 are basically all "colours" of the rainbow!
E200-299 Preservatives. Cause you can never have enough of these bad boys...
E300–399 Antioxidants & acidity regulators. What about alkaline regulators!!!
E400–499 Thickeners, stabilisers & emulsifiers. Ewwwwww!
E500–599 pH regulators & anti-caking agents. Cake's nemesis, anti-cake!
E600–699 Flavour enhancers. We use crap ingredients, and add these so you will eat our food.
E700–799 Antibiotics. What, no narcotics?
E900–999 Miscellaneous. They hide the dangerous killer ones here :-)
E1100–1599 Additional chemicals. Like napalm and agent orange... they go in here.

How about E941? Well, it's nitrogen! So pretty harmless. It's used in packets of lettuce, to stop it oxidising.

Same goes for:
E938 Argon
E939 Helium
E942 Nitrous oxide
E948 Oxygen
E949 Hydrogen

What about these ones then?
E1442 Hydroxy propyl distarch phosphate. I am sure that it is needed.
E1202 Polyvinylpolypyrrolidone. Goes very well with grapefruit!
E433 Polyoxyethylene sorbitan mono-oleate. Oh yummy!

Anyway, take a moment and do a little research yourself... get acquainted with the exact chemicals that you are polluting your body with!

This is fascinating stuff, I will keep researching and share with you any extra juicy bits (E416).