Stop eating numbers and start eating food

        As I sit here I think how crazy it is how much our fruit, vegetables, meat and dairy has changed. An apple isn’t an apple anymore and it's really scary. I just finished work and I’m sitting behind my laptop researching different things so i can build my knowledge. 

        Food is my thing and I love to snack and for some reason I’m eating hommus and celery which is a little random but my inner Serbian comes out lol 

My hommus says dairy free and gluten free so i thought sweet I won't get a sore stomach. 

Out of curiosity i have a look at the ingredients and decided to type it into google to see what comes up and I copy and pasted what I found first

Chickpea (47%) 

Water

Canola oil 

Tahini paste 

Acidity regulator (575) = 

575 E575

Glucono delta-lactone

No known adverse effects in food. Food acid, artificial sweetener base, acidity regulator. Made from glucose.  Stops 'stone' formation during manufacture with milk and beer.  Found in gluten free food, processed meat, cheese.

Salt 

Food acids = 

1. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid. Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. Anticaking agents keep powders such as milk powder from caking or sticking.

Citric acid = 

Citric Acid Uses Around Your Home
For Cleaning & Stain Removal

Acetic acid = 

Acetic acid (ethanoic acid)

• Overview
• Health effects
• Environmental effects
• Sources of emissions
• References

Description

Acetic acid is used in a number of topical medical preparations, including the destruction of warts, in eardrops, as an expectorant, liniment and astringent. It is used in the manufacture of a number of chemical compounds, plastics, pharmaceuticals, dyes, insecticides, photographic chemicals, vitamins, antibiotics, cosmetics and hormones. It is used as an antimicrobial agent, latex coagulant and oil-well acidifier. It is used in textile printing, as a preservative in foods and as a solvent for gums, resins and volatile oils.

Garlic 

Preservative (202)  =

Introduction: Increasing use of sorbates (preservatives 200-203)

Until recently, sorbates didn't bother failsafers because they weren't in any foods we could eat. However, if you read labels regularly, you will have noticed that sorbate preservatives are creeping into all kinds of foods, mostly as sorbic acid (200) and potassium sorbate (202).

Adverse reactions to sorbets

Sorbates have been associated with asthma, eczema, contact dermatitis, eye irritation, nasal irritation and burning mouth syndrome (in medical journals, see below) and the full range of food intolerance reactions including irritable bowel symptoms and children's behaviour problems.

Firstly the fact I have to research what these number are are enough to give me the absolute shits..

Im so sick of all the sneakiness hiding behind numbers and food companies misleading people. Im not surprised with all the people I speak to that complain of or have suffered from 

Depression

Fatigue

Headaches

Migraines

Abdominal pains

Sugar cravings

Diarrhea

Migraines    

Have a look at all the junk added into our foods and we have 0 idea of the effects 

Dont even get me started on fast food companies 

 Read the labels everyone.. If you can't pronounce it of there are numbers put it back down