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| =Some things worth talking about= | | =Some things worth talking about= |
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| ===E numbers===
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| {{stub}}
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| '''E numbers just means it's tested'''
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| E numbers tend to mostly be things commonly used as food additives.
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| And that is a large part of ''why'' we tested it: to quantify how to use them safely.
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| They get short codes in the process, which is an easier shorthand to refer to the substance
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| and the tests. This is often easier more precise and/or easier than a fancier pseudonym and/or more chemical name ([https://en.wikipedia.org/wiki/International_Nomenclature_of_Cosmetic_Ingredients#Table_of_common_names things like INCI] may help both ways (e.g. water is aqua) but at least tend to standardize the names used somewhat).
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| Such naming can also make regulation a lot easier to do, including the health testing.
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| While regulations apply regardless of what name you use,
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| it ''can'' make it somewhat easier for you to recognize what's in there.
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| Some negative fearful snap judgment got ''all'' E numbers associated with unnatural and bad for you,
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| because it's largely just "the set of things we tested", it mostly isn't.
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| A good number of them are in fact nutrition you absolutely need, or are perfectly healthy, and/or perfectly natural.
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| Consider:
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| : E300 though E309 are vitamin C and E,
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| : E101 is vitamin B2 (used as coloring),
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| : E160c is pepper extract, mostly used for coloring
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| : E160a is carrot, as used for coloring
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| : E170 is calcium (basically),
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| : E948 is oxygen
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| Sure, there are also a few handfuls (out of hundreds) that I don't see having a place in my food, if I have any choice.
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| And that was part of the point: the testing let us know we don't want it, the name lets us check more easily.
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| And a few that you'll probably never see - there's rarely any silver (E174) or gold (E175) in food
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| but they're included for testing purposes, just so that you may know how safe they are when they ''are'' used in, say, cake decoration.
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| <!--
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| Half the E numbers are things like food coloring, preservatives, thickeners, regulators, anti-caking, flavouring.
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| The thing that settles the texture, look, and taste.
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| And chemically relatively boring. For a lot of those, it's more about moderation -- say, preservatives (E200 though E299) are useful in moderation against bacteria and mold, so good in context of eating stored foods, but not healthy in concentration.
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| And that's one thing E numbers help settle - E numbers means it has been studied how much of each is unhealthy, and often means there's some regulation or law about them.
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| But also things like antibiotics.
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| <!--
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| The ranges are ''roughly'':
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| : E1xx: food coloring (including natural ones)
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| : E2xx: preservatives
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| : E3xx: [[Antioxidants]], acidity regulators
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| : E4xx: thickeners, emulsifiers, stabilisers
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| : E5xx: Acidity regulators, anti-caking agents
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| : E6xx: flavour enhancers
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| : E7xx: antibiotics
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| : E9xx: glazing agents, gases, sweeteners
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| : E10xx~15xx: miscellaneous
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| -->
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| See also:
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| * http://en.wikipedia.org/wiki/E_number
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| [[Category:Cooking]]
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| ===Pesticides=== | | ===Pesticides=== |