Food additives: which are most likely to cause sensitivities?

The food additivesFood additives are anything we add to food to preserve it, give it a nice colour or improve its taste. You know, all the ingredients that start with the letter E! They're everywhere: in sweets, soft drinks, ready meals... and even in some foods we think are 'natural'. But sometimes, our body reacts badly to these substances. Why is this?

The most common problem additives

There are thousands of them, but here are a few examples of additives to which our bodies sometimes react badly:

• Glutamate (E621) It is used to enhance flavour and can cause headaches or a feeling of oppression.
• Artificial colourings (E102, E110, E129, etc.) Some are suspected of aggravating hyperactivity in children.
• Preservatives (E200 to E299) They keep food fresh for longer, but can also irritate the stomach.

Why are some people sensitive to certain additives?

Not everyone reacts in the same way to additives. Some tolerate them very well, while others develop reactions such as headaches, rashes or digestive problems. But what's interesting is that it's not necessarily the additive itself that's dangerousbut rather the way our body interprets it. Basically, it's as if our body made a mistake and saw a 'danger' where none existed.

Toxic or not?

Of the panel of some 400 different additives used in the food industryThere is absolutely everything, from the most innocuous like the E300, ascorbic acidwhich is nothing more than vitamin Cto some really nasty things that are suspected carcinogens.

The complexity arises from the fact that there is no direct link between the toxicity of an additive and its ability to provoke a sensitivity reaction.. In fact, this reactivity is generated solely by the specific interpretation that your body has programmed at a given moment, most often as a result of an emotional shock, at any age.

The toxicity of a substance is therefore in no way linked to its ability to make a better allergen.. It's perfectly possible to be allergic to strawberries, apples or pollen, which are in no way toxic. So either logic applies to everything, or it doesn't apply to anything!

In the search for additives that cause sensitivity reactions, priority will therefore be given to those that are most commonly used rather than the most toxic.

Can we really "deprogram" an allergen?

The good news is that it is possible to help the body calm down in the face of these substances! The Lumen Care Method has developed an original approach based on the energy and memory of water. The idea is simple:

• A 'fingerprint' of the additive in question is created under vibratory form.
• This print is placed in a encoded water capsule.
• By wearing this capsule as a pendant, the body gradually receives the information and learns to stop overreacting.

A natural, drug-free approach

This method is based on principles inspired by water memory and radionicsa practice that works with theRemote energy. This would allow the body to "relearn" how to recognise certain substances as harmless and stop excessive reactions.

And does it work?

Many people with food sensitivities say they have found comfort thanks to this approach. Therapists are also training in this method to help even more people.

Want to live better with food additives? Discover the Food Additives Complex the Lumen Care Method and rebalance your sensitivity naturally. lumen-care.com/sensitivities-intolerances/melange-epices-et-additifs/

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