Does your dinner menu look like this:

Monosodium Glutamate ( soups)

Antibiotics (fish and poultry)

Sulfur dioxide (Meats)

methylcellulose ( ice cream)

Sodium Alginate ( jellies)

Maybe you need to look closer.

Antibiotics are used to retard spoilage of fish, meat and poultry. It is supposedly destroyed during the cooking process. they keepthe food by preventing bacteria and fungi from growing.

Antioxidants prevent the spoilage of the fat and protects the taste by inhibiting the formation of dangerous peroxides. They preserve the content of the fat and polyunsaturated fatty acids and fat soluble vitamins.

Research done in the 60's proved that mice who were fed generous doses of antioxidants tended to live longer.

Coloring (dyes)

Many foods lose their natural color during processing, there by discouraging appetites and customers. As synthetic foods take the palce of an origianl product , then artificial colors are added to enhance the taste. The dyes used do not have any nutritional value.

Products made with artificial flavors also have to artificial colors to make them real.

Emulsifiers

These are used in bakery products and margarine. They prevent the separation of oil and water. Other emulsifiers are known as plasticizers and anti spattering agents.

Flavoring Agents

Fruit and fruit juice products may conatin: Tartaric acid, Citric acid, or Lactic acid.

Ascetic acid is used in pickles, salads and relishes.

Carbonic acid is what gives beverages , effervescence.

The Inorganic Salts , which are also emulsifiers are ,potasium carbonate, magnesium carbonate and phosphatides.

Improving Chemicals

These are nitrates that are used in glazing and impriving the shine in confectionery and bakery products. Nitrates are also used to improve the taste and consistency of some foods.

Jelling Agents

Jellies and gelatin type products use the following : Pectin, Sodium Alginate, Agar, Vegetable gums, and Vegetable starches.

Monosodium glutamate

Many adults are highly sensitive to MSG. They have been blamed for headaches, oppression, anxiety and even some gastro intestinal discomfort.

Baby food manufacturers quit using MSG, long ago.

Preservatives

The nutritional value of preservatives lies in the fact that it helps make a greater abundance of food available to consumers.

Some of the preservatives used are : Benzoic acid,Sulfur dioxide, Sulfates, Boric acid, Borax, and Hydrogen peroxide.

Stabilizers

These are used in ice creams and ice cream products. The main ones are Agar, Vegetable Agaroid, Sodium Alginate, Methylcellulose and Sodium caseinate.

It may be a good idea to start reading labels ,if you haven't done so already. You may find the cause of that sudden headache or other mysterious complaint.

Working with your doctor is the best thing to do. But in the meantime you can be thinking about whether your problem started when you began using a new product.