I am keeping a running list which grows daily and when shopping for groceries I am wicked on label reading. I even bring a magnifier with me to read the smaller print!
Also since I only use Sea Salt I refrain from purchasing items with sodium in them if possible. Seems they put sodium and sugar in almost everything. I really hate that.
Personally, I do not purchase white sugar. I will not have it in my home. I will not use Nutrasweet or any product containing Aspartame or similar product either. IF I purchase sugar at all I will get the organic, natural sugar. In my tea I use local honey.
A lot has changed in the way of what foods I eat since I was diagnosed with Fibro. More fresh fruits and veggies along with lots more water. I do cheat now and then with ice cream. My comfort food:)
To date the allergy list reads:
NATAMYCIN
NITRITES
NITRATES
SULFITE AGENTS
MONOSODIUM GLUTAMATE "aka" MSG
*NOTE: MSG is also under many other names in the ingredient list....
The term 'natural flavour' is now used by the food industry when using glutamic acid is MSG without the sodium salt attached
United States
Monosodium glutamate (MSG) is one of several forms of glutamic acid found in foods, in large part because glutamic acid, being an amino acid, is pervasive in nature. Glutamic acid and its salts can also be present in a wide variety of other additives, including hydrolyzed vegetable proteins, autolyzed yeast, hydrolyzed yeast, yeast extract, soy extracts, and protein isolate, which must be labeled with these common and usual names. Since 1998, MSG cannot be included in the term "spices and flavorings". The food additives disodium inosinate and disodium guanylate, which are ribonucleotides, are usually used in synergy with monosodium glutamate-containing ingredients. However, the term 'natural flavor' is now used by the food industry when using glutamic acid (MSG without the sodium salt attached). Due to lack of FDA regulation, it is impossible to determine what percentage of 'natural flavor' is actually glutamic acid.
MSG, Nitrates/Nitrites ~ for me they put me into a migraine from hell. I have no clue what a headache is. Nausea, extreme sensitivity to light, sounds and odours as well as vomiting.
Sulfate Agents are another common preservative. In being highly allergic to Sulfa drugs this is one to avoid for me.
In the past, sulfites were added to fresh foods in restaurants and grocery stores to prevent browning. An increase in reactions led the Food and Drug Administration (FDA) to ban the use of sulfites in fresh foods in 1986, particularly on fresh lettuce in salad bars. The FDA now requires that any food containing more than 10 parts per million (ppm) concentration of sulfites to be declared on the label. Foods that contain less than 10 ppm of sulfites have not been shown to cause symptoms, even in people allergic to sulfites.
Please visit the website for the complete list and more information
Greater than 100 ppm of sulfites (very high levels, strict avoidance advised in people with sulfite allergy)
dried fruits (excluding dark raisins and prunes)
bottled lemon juice (non-frozen)
bottled lime juice (non-frozen)
wine
molasses
sauerkraut (and its juice)
grape juices (white, white sparkling, pink sparkling, red sparkling)
pickled cocktail onions
Between 50 and 99.9 ppm of sulfites (moderate to high levels of sulfite, avoidance advised in people with sulfite allergy)
dried potatoes
wine vinegar
gravies/sauces
fruit toppings
Maraschino cherries
Peace, Love and Light
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