Food additives ( E )

       Scientists have known for years and published studies which indicate that many food additives (E-numbers highlighted) cause hyperactivity syndrome in humans, allergic reactions, headaches, or metabolic disorders. Reactions accountable institutions in these findings are too slow and inadequate, and in the food industry such results is largely ignored. However, with pressure from the public and various organizations for the protection of consumers and the few responsible scientists, many harmful additives in food ended up in the graveyard of food additives.

Additives are, considering their actions, grouped into the following groups: dyes, preservatives, antioxidants, emulsifiers, stabilizers, thickeners, gelling agents, substances, acidity regulators, acid and alkali substances, anticoagulants, substances to achieve slipping, flavor enhancers, substance sweeteners, modified starches, polishing materials, a substance for treating flour, sequestrates, fasteners, substances to maintain foam, propellant gas, packaging gas, anti-foaming substances, auxiliary substances in the manufacturing process, enzyme preparations and flavor.

In order to protect consumers and to reduce health risks for each additive, acceptable daily intake of additives
is determined. "Acceptable Daily Intake" (ADI), is the dose which he believes that the consumer may, without prejudice to enter into the body for a lifetime. ADI is expressed in milligrams of an additive per kilogram of body weight, based on the results of experiments on animals in which the calculated amount of additives that do not impair the health of laboratory animals, the so-called "No Observed Adverse Effective Level" (NOAEL). These values ​​are converted into daily dose for humans (ADI), and they are usually reduced one hundred times. Its goal is to increase safety and reduce the risk of transmission of experimental results from animals to humans (differences in metabolism), special features in the metabolism of certain groups (pregnant women, children), and different eating habits of the population.

Today we in Bosnia and not overly protected from these products because most of them had to get out of Europe end so they ended with us in the Balkans. We are late at least 10 years in terms of production standards and the use of prohibited substances. Here we list those that are known to be carcinogenic and harmful and should be avoided.

Unfortunately, besides the "regularized" additives, food is soaked and other harmful substances that might occur during food preparation (roasting potatoes produced neurotoxin acrylamide at concentrations up to 8000 times higher than permissible), substances which imposes industrial agriculture (pesticides), or substances that migrate into food from plastic packaging (polychlorinated biphenyls, bisphenol-a,). The chemical arsenal, along with E-numbers, are changing the composition, but also the cost of food.

Therefore, the public has a right to any information and any warnings. By informing the public realizes the democratic principle of "right-to-know", a warning is supported by the European precautionary principle ("better safe-than-sorry).