E numbers are codes for substances which can be used as food additives for use within the European Union and Switzerland (the "E" stands for "Europe"). They are commonly found on food labels throughout the European Union. Safety assessment and approval are the responsibility of the European Food Safety Authority.

Having a single unified list for food additives was first agreed upon in 1962 with colors. In 1964, the directives for preservatives were added, 1970 for antioxidants and 1974 for the emulsifiers, stabilizers, thickeners and gelling agents.

It is extremely wise to avoid eating food with harmful food additives - E Numbers in them. Not all E Numbers are bad for you. The following list is based on information from the Ministries of Health of the United States, France, UK, Norway, Sweden, Denmark, Russia & Italy.

Numbering scheme

The numbering scheme follows that of the International Numbering System (INS) as determined by the Codex Alimentarius committee, though only a subset of the INS additives are approved for use in the European Union as food additives. E numbers are also encountered on food labeling in other jurisdictions, including the Cooperation Council for the Arab States of the Gulf, Australia, New Zealand and Israel. They are increasingly, though still rarely, found on North American packaging, especially in Canada on imported European products.
                                                                                                 
The application is organised in 3 categories:

- List of Dangerous E

- Top Offenders to Avoid (based on US classification)

- List of E from animal and plant origin (to help vegans and vegetarians to find safe products in accordance with their diet)

Disclaimer: We compiled this application from different sources (some listed below) for our personal use.

The content is not intended to constitute professional advice nor it does include all information about every additive. If you find this Food Additive List helpful, you are welcome to download it for your personal use.

http://www.fda.gov/Food/IngredientsPackagingLabeling/default.htm

http://en.wikipedia.org/wiki/List_of_food_additives

http://www.fda.gov/ForIndustry/ColorAdditives/ColorAdditiveInventories/ucm106626.htm

http://curezone.org/foods/enumbers.asp

http://journals.tubitak.gov.tr/biology/issues/biy-13-37-3/biy-37-3-3-1204-24.pdf


This information is considered accurate and reliable as of the date appearing above and is presented in good faith. Because use conditions and applicable laws may differ from one location to another and may change with time, Recipient is responsible for determining whether the information in this document is appropriate for recipient’s use

Headaches caused by diet and food

According to some studies, what we eat and when we eat it can play a significant role in headache. Different causes of diet-related headache include:

• fluctuations in blood-sugar levels, which can lead to spasm of the arteries in the head 
• caffeine withdrawal, commonly caused by regular and excessive consumption of coffee or tea
• food additives, such as MSG (monosodium glutamate)
• naturally occurring chemicals in foods, such as amines (e.g. tyramine).

Aged Cheese

The trouble with aged cheese is that it's high in tyramine, a substance that forms from the breakdown of protein in certain foods. The longer a food ages, the greater the tyramine content is. For people with a sensitivity to tyramine, The Cleveland Clinic warns against the following types of cheese:

• Blue cheeses
• Brie
• Cheddar
• Stilton
• Feta
• Gorgonzola
• Mozzarella
• Muenster
• Parmesan
• Swiss
• Processed cheese

Other foods high in tyramine include processed meats, pickles, onions, olives, certain types of beans, raisins, nuts, avocados, canned soups, and red wine.

Doctors concede it can be difficult to avoid all of these foods. Nestor Galvez-Jimenez, MD, a neurologist with The Cleveland Clinic Florida, says some of his tyramine-sensitive patients prefer to take their chances. "They want to drink wine even if they know it will give them a headache. In that case, I recommend a preventive dose of medication before dinner." He stresses that patients should discuss this idea with their doctors before trying it.

Avoid Certain Additives

Certain food additives, including nitrites and some food colorings, are also common headache triggers. Like tyramine, these additives may increase blood flow to the brain causing headaches in some people."We don't understand exactly why this happens," Galvez-Jimenez tells WebMD, "but it has to do with changes in blood vessels."

Unlike classic migraines which affects are also triggered by a substance and are felt on one side of the head, headaches induced by additives or other substances are usually sensed on both sides of the head:

• Occur within a specific time after substance intake
• Disappears when a substance is eliminated or within a specific time thereafter

Monosodium glutamate-induced headaches, previously known as Chinese restaurant syndrome, occur within an hour after ingestion of MSG and can cause at least two of the following:

• Pressure in the chest or face
• Burning sensation in the chest, neck, or shoulders
• Dizziness
• Abdominal discomfort

Experts continue to debate the effects of MSG, an additive found in soy sauce, Chinese foods and many packaged foods. "MSG is a big one," says Galvez-Jimenez.

"Reasons" to Enhance the Flavor

Because MSG is a flavor enhancer for foods, many competitors in the food industry use lower quality foods and just add it in because of its cheap price.  This allows the manufacturer to have a large gain in the economy.  There is a large investment in MSG that leads food giants and glutamate manufacturers to get together to finance medical research studies to prove the safety of the additive to the consumer.  Obviously, the research done in these studies funded by the manufacturer will prove the safety of MSG.  The FDA’s Advisory Board consists of food industry reps as opposed to an unbiased group.  It would only seem natural that the board accepts these research studies. When doctors look at these reports, they see that they are industry funded and don’t take into consideration that MSG could be causing their patients pain.

MSG – A Hidden Additive

MSG can be difficult to pinpoint in many foods because it can be "hidden". Food processing companies disguise it with many names (permitted by the Food and Drug Administration). Sufferers try to avoid foods with MSG on the label, completely unaware of the additional names that MSG goes by.  Patients also believe that their symptoms are due to an allergic reaction to the product, which isn’t the case.  They are experiencing signs of toxic poisoning, and anyone who intakes MSG in a sufficient quantity can experience this as well.

Where is the MSG Hiding?

The following are a few products that ALWAYS contain MSG:

• Hydrolyzed Vegetable Protein (HVP)
• Sodium or Calcium Caseinate
• Autolyzed Yeast, Yeast Extract
• Yeast Food, Yeast Nutrient
• Textured Protein
• Glutamic Acid
• Monopotassium Glutamate
• Gelatin
• Rice Syrup or Brown Rice Syrup

The following products may contain MSG or create MSG during processing:

• Natural Flavors, flavoring, flavors, natural "anything" flavor
• Bouillon or Stock
• Broth (chicken, beef, any kind)
• Carrageenan
• Whey protein, whey protein concentrate, whey protein isolate
• Soy sauce, soy protein isolate, soy protein concentrate
• Malt Extract or Flavoring, Malted Barley
• Maltodextrin
• Anything Protein fortified
• Anything Fermented
• Anything Ultra Pasteurized
• Anything Enzyme-modified

sources: Better Health, WebMD

Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners:

key words: food, "natural" food, flavour enhancer, flavor enhancer, MSG