Ebook: Navigating the Numbers : How to Find Them, Translate Code Numbers, and Minimise the Culprits

This ebook "Navigating the Numbers: the Handy Foodwatch Guide to Additives" by nutritionist Catherine Saxelby sheds light on additives, why they are used, where they come from and which ones should trigger your "Avoid" button.It explores the notion that cooking does similar things to processing - whether drying, salting, pickling, canning or freezing. does similar things to processing, whether drying, salting, pickling, canning or freezing. Adding salt or sugar or soy sauce at home does not make food healthier and "better" than bought foods.It outlines the 23 classes of additives and shows you how to find them on food labels. It lists those that are harmless or that you're probably already consuming such as citric acid 330 (found in lemons) or magnesium sulphate 518, better known as Epsom salts, that you add to a bath to soak in.It also lists those to steer clear of that have long been a problem such as the colours, preservatives and flavour enhancers. There's a handy list of the 18 suspicious additives for you to bookmark and keep when out shopping.