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PostPosted: Thu Mar 13, 2008 11:40 pm 
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Joined: Thu Mar 08, 2007 8:50 pm
Posts: 52
I do not know the precise chemical (natural or petro) that I cannot tolerate. But it's being added to everything these days; from meats to canned good.

It smells like a salt product used for brining (best I can describe). When I smell it, my tongue starts to burn and throat. From there my arms and legs become extremely weak. It takes hours to overcome it. This is from smelling it and not eating it. I've learned to dump it as soon as I smell it. I dumped my Thanksgiving turkey. Sigh.....:cry:

Anyone know of a new additive being used (might be from the sea) that is being added to all the meats? Before this past November I never had such a reaction to any food.

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Allergic to shellfish, penicillin, blackflies, fire ants, harsh chemicals in shampoos; hot foods; molds; did I say fire ants...hehe


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PostPosted: Fri Mar 14, 2008 10:08 am 
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Joined: Tue Nov 29, 2005 4:04 pm
Posts: 2044
Location: Gatineau, Quebec
Sorry - I have not heard of anything.

Have you been in contact with any groups that specialize in chemical and/or environmental sensitivies? I don't have many contacts, but you could try this group to see if they could put you in touch with someone near where you live:

http://www.aeha.ca/

Best of luck.

K.

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Karen, proud Mom of
- DS1 (12 yrs): allergic to cashews, pistachios, Brazil nuts, potatoes, some legumes, some fish, pumpkin seeds; OAS
- DS2 (1o yrs): ana. to dairy, eggs, peanuts; asthma


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PostPosted: Tue Apr 15, 2008 9:50 pm 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6455
Location: Ottawa
Quote:
Anyone know of a new additive being used (might be from the sea) that is being added to all the meats?


I don't know of anything new. It might depend on where you live (Canada/USA).

Canada:
http://www.inspection.gc.ca/english/fss ... shtml#14.2

Quote:
Phosphate Salts: The maximum level of phosphate salts that can be added to meat products is 0.5% of total added phosphate, calculated as sodium phosphate, dibasic. The addition of phosphate salts refers to the addition directly into the meat ingredient(s) by means of injection, pumping, massaging, tumbling, marination or mixing [B.14.021, B.22.012].


or in the USA
http://www.fsis.usda.gov/Fact_Sheets/Ad ... /index.asp

Quote:
Are Any Additives Exempt from the Approval Process?
The Food Additives Amendment exempted two groups of food additives from FDA's testing and approval process. One is the list of substances known as "generally recognized as safe" (GRAS). This group includes a variety of substances, from commonly used flavorings and spices to phosphates and carrageenan. These substances are considered harmless under prescribed conditions of use. Past extensive use of these substances has produced no known harmful effects. The other group of additives known as "substances with prior sanction" was approved by USDA and FDA for use in foods prior to the passage of the 1958 Food Additives Amendment. Examples of these types of substances include potassium nitrite and sodium nitrite. Additives can be removed from the lists if tests indicate the substances are not safe for human consumption.

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Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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