The purpose of this site is to collect lab research by medical doctors about herbs that are proven to treat illnesses and counter the false attacks on herbs by the medical industry and false claims by alternative medicine. I let the science tell the facts.
 
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Food Additives in alphabetical order Date Written 2007
Author Joe Holmes Date Revised  

Ascorbic acid (good) "Ascorbic acid is an organic acid with antioxidant properties. Its appearance is white to light yellow crystals or powder. It is water soluble. The L-enantiomer of ascorbic acid is commonly known as vitamin C. Wikipedia
Corn starch - modified: (ok ?) It is regular corn starch chemically modified so that it does not lump up when used as a thickening. "we scientist modified starch by doing some cross-linking of chains of starch or non-crosslinking to remove chains. This will allow the starch to be more functional in your food. Now we have starch that is called instant starch or it will gel in cold water, no more lunping. You see modified food starch in many food products to make the food product behave better after it has been frozen or refrigeratored." MadSci
"Modified food starches have been in use for more than half a century and no health problems have been associated w/ it's use or even hinted at w/ it's use...
I'm a certified Family Food Education volunteer with the Extension Service and teach food preservation, cooking, safety and nutrition classes." Yahoo Answers
Chicory root extract: (good) "An Ames test and a 28-day sub-chronic toxicity study in...rats...to evaluate the safety of a chicory root extract being investigated as a therapeutic for inflammation...There were no treatment-related toxic effects..." Science Direct
Dextrrin
Folic Acid
Hydrolyzed Vegatable Protein
Maltoextrin
Monosodium Glutamate
Niacin Ferrous Sulfate
Riboflavin
Sodium Phosphate
Soy Leecthin
Thiamin Hydrochloride
Thiamin Monontrate
Xanthan Gum
Yeast: Autolyzed yeast or autolyzed yeast extract consists of concentrations of yeast cells that are allowed to die and break up, so that the yeasts' digestive enzymes break their proteins down into simpler compounds.Yeast autolysates are used in Vegemite (Australia), Marmite, Promite, Oxo (South Africa, United Kingdom, and Republic of Ireland), and Cenovis (Switzerland). Bovril (The United Kingdom and Republic of Ireland) switched from beef extract to yeast extract for 2005 and most of 2006, but later switched back. Autolyzed yeast extract is also the primary source of monosodium glutamate for the food industry... Hydrolyzed yeast or hydrolyzed yeast extract is another widely used food additive, used for flavouring purposes...The general method for making yeast extract for food products such as Vegemite and Marmite on a commercial scale is to add salt to a suspension of yeast making the solution hypertonic, which leads to the cells shrivelling up; this triggers autolysis, in which the yeast self-destructs. The dying yeast cells are then heated to complete their breakdown, after which the husks (yeast with thick cell walls which wouldn't do the texture much good) are separated. Wikipedia

 

   
   
   
   
   
   
   

 

 
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