The multitude of additives used in industrial food can result in cross-reactions. That is to say that the accumulation of foods containing different additives increases the risk of health problems.

Some additives appear to be harmless when consumed individually. On the other hand, combined with others, they can be harmful. In some cases, their toxicity could be increased tenfold.

British researchers (study conducted in 2007) found that the combination of certain preservatives such as benzoates (E210 to E213) with certain synthetic dyes increased behavioral problems in hyperactive children. These additives combined could go so far as to cause attention deficit disorder in these same children.

Another study conducted at the University of Buenos Aires in 1998 explains that in the presence of nitrites and nitrates (E249 to E252), sorbates (preservatives E200 to E203) disrupt the enzymatic system and may lead to the formation of substances that may alter cellular DNA (mutagens).

It is absolutely necessary to proscribe these associations in pregnant women in order to avoid congenital malformations

Other scientists have shown that sorbates interact with sulfites (E220 to E228) to form mutagenic compounds.

In 2005, another team of British scientists published the results of a three-year study. After studying the isolated effects of aspartame (E951) glutamate monosodium (E621) and two dyes, quinoline yellow (E104) and brilliant blue (E133), they set out to study the effect of crossing these molecules together.

The first finding shows that each of these additives is a potent inhibitor of nerve cell growth.

More alarmingly, their combinations greatly increase their toxicity on nerve cells.

* In his book "La pollution alimentaire et ses conséquences sur notre santé" (Food pollution and its consequences on our health), Dr. Louis De Brouwer publishes a long list of more than 250 chemical derivatives for which the evidence of cancerogenicity would be amply sufficient to have them banned. Benzenes and all benzoic derivatives are among them. He explains that more than 1500 chemical substances likely to induce cancer have been identified (at the date of publication of the book 1997). Some are mutagenic, others carcinogenic or both. Among the mutagenic substances, coal tar and its derivatives (benzene carbides, phenols, aniline, ammonia, pyridine bases and sulfur products) are particularly involved. Some tar derivatives: benzene or benzol, toluene, xylene and xylidine, phenols, naphthalene... by now the list has certainly grown.

Even if at low doses taken alone, these molecules seem harmless, after a few years their accumulation can give rise to the "cocktail effect". This can be the cause of serious and chronic diseases, diseases for which it will be difficult to make the link with this poisoning at low temperature.

It is important to take into account the ADI (Acceptable Daily Intake), but all these data are provided as if we were consuming only one food; this is rarely the case. Indeed, a single food contains several additives. In addition, each of us has our own sensitivity threshold. There are very few studies on the ingestion of multiple additives together, but much more recent research shows that additives, including flavor enhancers, are dangerous because of their cumulative effect.

All this without taking into account other factors of pollution and intoxication such as additives containing heavy metals likealuminum which is cumulative with that of the vaccinesThese include those containing mercury or nickel, which are increased by fillings or air pollution, etc.