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I hope that you found last weeks newsletter informative and that it makes it less "gibberish" to understand the food labels on the supermarket shelves. Not all additives are harmful. Let's explore some more of the commonly used additives. LECITHINS; Components of fat obtained from animal or vegetable foodstuffs. Most commercial lecithin is obtained from soya beans. Other sources are eggs (yolk) and leguminous seeds, including peanuts and maize. Lecithin is present in all living cells and is a significant constituent of nerve and brain tissues. Lecithin is nutritious and non-toxic and is used in products such as chocolates, powdered milk, soft margarine, sweets, yogurt whip, bakery products etc…. CITRIC ACID; Occurs naturally in citrus and other ripe fruits. Commercially it is prepared by the fermentation of molasses with fungal strains of ASPERGILLUS NIGER. Small amounts are also isolated from pineapple by-products and low-grade lemons. It is used to prevent discoloration of fruit, enhances the effectiveness of anti-oxidants, preservatives and help retain the vit C content. It is used in jams, wines and other fruit products, tinned vegetables, ice cream, cake mixes, cheeses etc… Citric acid taken in very large quantities may occasionally cause erosion of the teeth or a local irritant action. GUAR GUM; Is extracted from the seed of a plant belonging to the pea family, native to India and the drier tropics ( I did not include the botanical name, life is too short). It is used as a thickening agent, emulsion stabilizer and suspending agent. It acts as a dietary bulking agent, helps diabetics control blood sugar levels and has positive effects in reduction of blood cholesterol levels. Adverse effects only occur when used in excessively large quantities provoking nausea, flatulence and abdominal cramps. XANTHAN GUM; Produced by the fermentation of a carbohydrate such as corn sugar with a bacterium called XANTHOMONAS CAMPESTRIS in the presence of nitrogen and mineral nutrients. It is used as a stabilizer, thickener and emulsifier for water-soluble foods such as horseradish cream, frozen pizza, desert toppings, tinned cherry pie fillings, cake mixes, sponge puddings etc… No side effects known. PECTIN; Is a polysaccharide (sugar) present between the cell walls of plants, cementing them together. During the ripening of fruits, especially apples, plums, oranges and lemons pectin accumulates. It is used as an emulsifier and gelling agent in acid media, thickening agent, bodying agent and stabilizer. Pectin in big quantities may produce temporary flatulence or intestinal distention but is also known to reduce blood cholesterol levels. You will find pectin in products such as jams, jellies, puddings, ice creams, flavored yogurts etc… POTASSIUM CHLORIDE; Occurs naturally as a saline residue associated with rock salt and around volcanic vents. It is used as a gelling agent, salt substitute and dietary supplement. In large doses it can cause intestinal ulceration. Potassium salt may have a diuretic effect. Used as a salt substitute. CHLORINE; Is found in the earth's crust and in sea water, it is a greenish-yellow gas with a suffocating odor. It is an antibacterial and ant fungal preservative, bleaching agent and oxidizing agent. Chlorine is a powerful irritant, it is dangerous to inhale. It is used to bleach flours and destroys most of the flour's nutrients. Chlorine used in drinking water often contains carcinogenic carbon tetrachloride ( Remember to use your water purifier also for cooking ) At this rate, housewives need a degree in chemistry before feeding their families (sic)