Indispensable! 10 January 25 70

Food has evolved since World War II, especially with the introduction of food additives. There are now over 9000 different. Their functions are to preserve, color, to sweeten, enhance the taste of food '
We have very little perspective on the use of these substances. There are still doubts about the safety of additives, it is the object of the book Corinne Gouget "Food additives: Danger." It is a guide in pocket format, which includes the major additives. It will allow you to know What are the E320, E101 and other and identify the risks associated with certain additives.
Currently fashionable among manufacturers is to put the additive in full. For example potassium nitrite instead of E249, which is reassuring for the consumer to see a long list of E100, E200.

The book classifies additives by number and has a double entrance, one can also find an additive by his full name, which is very convenient. Inside the additives are classified according to a color code: green, orange, red respectively harmless, uncertain and avoid.
The cover features three additives to avoid according to author two sweeteners aspartame (E951) and acesulfame K (E950) and flavor enhancer monosodium glutamate widespread (E621). Some scientists consider them to be neurotoxic, that is to say, it is harmful to the nervous system and brain. You find these additives in lights sodas and packets of chips for flavor enhancer E621. Aspartame is authorized for consumption in France. The French Agency for Food Safety (AFSAA) and the European Food Safety Authority (EFSA) do not consider dangerous. In other countries such as Japan and Australia this additive is prohibited.

In summary, it is a very useful book for those who want to choose and know what they eat, especially recommended for pregnant women and infants. It is cheap and easily transportable to take her on shopping.