Grow Your Own Magazine

Have you ever wondered when the E numbers were in your food.

This will tell you what each E number actually is.


E508 Potassium chloride, just another way of hiding the salt content of food or am I just cynical?

__________________
Kindest regards, David.

http://pigletsplots.blogspot.com/
updated - Sunday 19th at 2100hrs

your not cynical your spot on as most people dont know what e508 is just look on kids ready meals next time your in a supermarket.

__________________
why not email me for recipe ideas they are all welcome email at thecookingwizard@yahoo.co.uk

On the positive side, at least a E number tells you that a food additive has been looked at and tested by someone who ought to have some idea, and found to be safe and acceptable.

On the negative side, it suggests that the plant in which it was made is not of the type that has ever seen soil (or am I talking about hydroponics there?)

KK

E numbers scare and confuse me If only I could avoid them ......

__________________
Life may not be the party we hoped for but since we're here we might as well dance

i think thats hydro ponics where most tomtoes are grown thats why there taste less.

__________________
why not email me for recipe ideas they are all welcome email at thecookingwizard@yahoo.co.uk

In this case yes.

Its the sodium in sodium chloride (common salt) that mainly causes health problems. When you use something like 'Lo-salt' there is less percent total NaCl and the rest of the salt is potassium chloride.

Here's an interesting link to sodium & salt and health topics. We've been trying to cut down our 'salt' (sodium) intake but its everywhere in processed foods!

Ask the Dietitian - by Joanne Larsen MS RD LD - Salt & Sodium

Couldn't belive that a tin of organic spaghetti in sauce from the Co-op had 4g of salt in it!!! Why? Totally un-necessary....

__________________
Manda.

"Wouldn't it be nice
For maybe an hour
To not have a care."

we avoid E numbers and also check each meal etc.......i like the fact that they put on fat content ono the label.

i agree blue planet i use low salt at home and sea salt at work as this does enhance the flavour of the food and then thers everything in moderation but 4g in a tin of food is quite alot !!!!1

__________________
why not email me for recipe ideas they are all welcome email at thecookingwizard@yahoo.co.uk

Yes Wizard sea salt is best, I use it for cooking but only when preparing meat etc.....lovely with roasted tomatoes, basil, chicken topped with bacon and cheese.

swap the salt when cooking broccoli with chopped anchovies and chillie instant salt and pepper chuck some fresh garlic in as well and wow omega 3 as well yum lol

__________________
why not email me for recipe ideas they are all welcome email at thecookingwizard@yahoo.co.uk

Got any other tips on avoiding sodium chloride SBP? What foods are good and bad?

I would have thought I'd have quite a good idea of this, but the spaghetti suggests otherwise!

__________________
Resistance is fertile

Ahh Paul W thats spag in tommy sauce, not dried pasta. That link I put up to 'salt & sodium' has a piece towards the bottom talking about levels of sodium in certain veggies - celery is quite high...also there's sodium in baking powder.

So I'm a bit concerned here, we were trying to cut down on sodium intake thru using less 'ordinary' NaCl/salt (sea salt or otherwise, they've got sodium in them). But it seems I might have to look a bit deeper into it, although there's a bit in that link that suggests low calcium and potassium might be a problem as well as high sodium.

The OH gets nervous as middle-age passes, there's a history of strokes in the family, so low sodium is a start on the healthy living bit! Whatever next, exercise?

__________________
Manda.

"Wouldn't it be nice
For maybe an hour
To not have a care."

o bu**** just boiled my pasta over to much time on here lol. the only way to make sure that there are no additives in your food is to grow it yourself or buy organic which as you well know can be very expensive so i say cook it all your self and then you know what goes in it .all foods are good in moderation

__________________
why not email me for recipe ideas they are all welcome email at thecookingwizard@yahoo.co.uk

you still need sodium in your diet for one it stops cramp just not as much as they put in prosessed food .

__________________
why not email me for recipe ideas they are all welcome email at thecookingwizard@yahoo.co.uk

Yes you do need sodium in your diet - but enough can be gotten from unprocessed foods apparently. (Oh and the tin of spag in tommy sauce was organic - but still 4g of salt! That kind of 'organic' isn't good for you! )

__________________
Manda.

"Wouldn't it be nice
For maybe an hour
To not have a care."

this up to the govenment to label food more clearly al though there are steps to do this they should write them in plain english instead of hideing them under stupid names and there prehaps wouldnt be a weight problem in this country .

__________________
why not email me for recipe ideas they are all welcome email at thecookingwizard@yahoo.co.uk

I prefer a little salt on my chips.. but E553b talc??

Really don't buy ready meals myself...most of them taste of little else but the salt.
Neighbour came back from one of his bargain hunts last night with a jaw dropping £1.79 tub of Tesco Celery fruit and nut salad(for 10p!) one might have thought a fairly healthy lunch option but the 300g tub when multiplied from the per 100g info on the front contains 39% of RDA salt and 138% of the fat allowance and 36% of the sugar.

E621 msg is useful to know.... Infact it's a very useful list to have thanks PGW.

Just off to eat a Crumpet (another of his 10pence buys!)..that has 20% of my salt RDA...I guess that's before I smother it in salted butter!!...see you at cardiology folks

__________________
Advertising is the rattling of a stick in a swill bucket. George Orwell
Paul

Interesting - I was just talking to someone about this today.
Of course, not all E numbers are bad for you.
I personally don't mind a bit of Citric Acid, Ascorbic Acid, Carbon Dioxide.
Best thing is just to avoid processed foods.

__________________
http://www.greenlung.blogspot.com
http://www.myspace.com/rolandfrompoland

Hi
I use the last of my celery, when it's past its best to make celery salt. If you dry it and grind it up to powder you can then mix with an equal amount of salt to get a half and half mixture.
Sue

Salt isnt a bad thing, its in most veg and we need it, we have never added salt to cooking or at the table, the only exception is a pinch on a boiled egg, and we have never had any problems concerning too little salt.
we dont tend to eat processed food (the occational sausage is about all)
their really is no need to add salt to a healthy diet, however if we are on holiday and not eating properly and sweating in the sun a lot we will add a little salt to keep the balance.

__________________
Yo an' Bob
Walk lightly on the earth
take only what you need
give all you can
and your produce will be bountifull

Hello
Going back to this 'organic' tin of spag in sauce - why bother with this rubbish surely we all have that 15 minutes it takes to make our own.
organic means organic, not crap free.

I stopped adding salt to food many years ago (just go a bit mad with the pepper now!)
I can safely say that when I eat a boiled egg I can actually taste the salt in the egg white, even though I haven't added any!

__________________
My Majesty made for him a garden anew in order
to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

We don't add salt in cooking - I use a lot of lemon juice - for example, in cooking rice, in soups. However,our daughter sometimes sufers from low blood pressure and has to add a bit.

__________________
Earth laughs in flowers. Ralph Waldo Emerson

www.vegheaven.blogspot.com

Updated November 30th - Mr Stinky's Excellent Adventure (and a Christmas Cake)

If you have a recipe for 'spaghetti in tommy sauce on toast' that takes the same time to make (and tastes the same) as opening the tin, I'll be impressed.

We don't eat very many processed foods but the odd tin of spag or beans on toast is hardly a 'food crime'. I prefer the organic versions because there are less additives, but obviously it doesn't necessarily make them healthier for you.

__________________
Manda.

"Wouldn't it be nice
For maybe an hour
To not have a care."