Food additives associated with heart symptoms The following - TopicsExpress



          

Food additives associated with heart symptoms The following additives have been associated with heart symptoms by our members and references are supplied where also mentioned in the medical literature: MSG (flavour enhancer 621)1,2,3,4 new flavour enhancers - disodium inosinate( 627, DSI or IMP); disodium guanylate (631, DSG or GMP); ribonucleotides (635, combination of IMP and GMP also called I&G) sulphite preservatives 220-228 propionate preservatives 280-283 including calcium propionate6 sodium benzoate (preservative 211) Additive reaction reports are generally regarded with suspicion by food regulators because food reactions are easy to misinterpret. Reader reports in this factsheet have been checked for accuracy. It seems possible that any of the food chemicals commonly linked to food intolerance reactions including natural chemicals like salicylates7,8 could also be linked to heart symptoms. See our factsheet Introduction to Food Intolerance. Food additives as a possible explanation for the increase in atrial fibrillation In Australia, hospital admissions due to atrial fibrillation more than tripled over the 15-year period from 1993 to 2008 and doctors do not know why9. There are reports in medical journals of a link between MSG and lone atrial fibrillation, supraventricular tachyarrhythmia, and ventricular tachycardia1,2,3. In the mid-1990s newer and stronger ribonucleotide flavour enhancers designed to boost the effects of MSG up to 15 times10 were introduced into our food supply. Of 27 Food Intolerance Network reader reports concerning food-induced heart symptoms, approximately: 60% reported reactions to MSG and other flavour enhancers 25% reported reactions to sulphites (of whom 3 also reacted to MSG) 11% reported reactions to calcium propionate (bread preservative 282) As well there was one report of a reaction (palpitations and severe arrhythmia in a 14 yo to sodium benzoate (211). In an internet forum specifically for people with atrial fibrillation, 10% listed MSG and 4% listed aspartame as triggers for their attacks (see AFIB Report). In view of the cost of both potentially unnecessary hospitalisations and human suffering, it would make sense for doctors to question their patients intake of food additives. Food regulators and additives The food industry is worth billions of dollars. It has been shown that government agencies often take on the values of the companies they are supposed to regulate and this has been shown to be the case with the US FDA (Food and Drug Administration)11. Food regulators have concluded that reports of serious symptoms such as atrial fibrillation, ventricular tachycardia and arrhythmias are not worth considering because they are single case reports that lacked confirmatory evidence linking the reactions to MSG content of foods12. People frequently ask how the government can allow such dangerous additives and how we can get them banned. Understand this: there is no-one in government protecting you. We cannot get additives banned. But you can refuse to buy – and spread the word. When manufacturers realise that consumers dont want to buy products with nasty additives they will first hide the additives (so you have to know how what to look for, see the section how to recognise MSG, below) and secondly, they may eventually remove the additives. In the meantime, dont eat out unless you know the ingredients in what you are eating. There are many delicious additive-free recipes in my Failsafe Cookbook. In 1986, emergency medical technicians were warned to consider whether they were dealing with MI (myocardial infarction, the medical name for heart attack) or MSG when the patients symptoms include sweating, numbness around the face and neck, chest pressure and burning sensations, palpitations, nausea and vomiting5. Since then, the Chinese Restaurant Syndrome - now officially called MSG symptom complex12 - has been discredited by the food industry in numerous articles targeting the medical profession13. However, some consumers continue to experience these symptoms. When reading any scientific article, remember that results can be influenced by the source of the funding13.
Posted on: Sun, 02 Feb 2014 12:15:14 +0000

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