T e st Re sults

Pl ease f in d y ou r TEST RESUL TS REPOR T w it h in t h is docu m en t . W e w ou l d ask y ou t o r ead al l of t h er e por t f ir st of al l t o h el p y ou u n der st an d t h e r esu l t s f u l l y .

Wit h in t h is r epor t y ou w il l f in d t h e f ol l ow in g:

F o o d I n t o l e r a n c e s

N o n - F o o d I n t o l e r a n c e s

N u t r i t i o n a l D e f i c i e n c i e s

M e t a l s T o x i c i t y

G u t B i o m e

H o r m o n e I m b a l a n c e

D i g e s t i v e H e a l t h & M e t a b o l i s m A n a l y s i s

T o h el p y ou u n der st an d y ou r r epor t , t h e h eader s in each sect ion w il l ex pl ain h ow y ou r sam pl e h as been t est ed. Al l of t h e it em s l ist ed in y ou r r epor t w il l h av e an ex pl an at ion of f u r t h er det ail s on w h er e t h e it em s ar e f ou n d, or t h e com posit ion s. Pl ease n ot e t h at if y ou h av e n o r esu l t s in t h e Gu t Biom e or Hor m on e I m bal an ce sect ion s, it ’s becau se y ou r body is sh ow in g n o an om al ies h er e.

At t h e en d of y ou r r epor t , w e h av e su ggest ed a f u l l pl an of act ion on r em ov in g t h e f ood an d n on - f ood it em s f r om y ou r diet , as w el l as h ow y ou can ch an ge t h e f oods y ou eat t o giv e y ou r body w h at is n eeded.

Kin d R egar ds,

Test R esul t s F o o d I n t o l e r a n c e s

Th e s e a r e t h e i t e m s wh i c h y o u r s a m p l e h a s s h o wn y o u wi l l p o t e n t i a l l y h a v e a r e a c t i o n t o , a n d t h e r e f o r e a r e a f o o d i n t o l e r a n c e . T o f u r t h e r h e l p y o u u n d e r s t a n d t h e s e i t e m s , e a c h f o o d i t e m wi l l h a v e a n e x p l a n a t i o n n e x t t o i t t o s h o w y o u wh e r e i t c a n b e f o u n d . A l l i t e m s wh i c h a r e l i s t e d i n y o u r r e p o r t h a v e a n i n t o l e r a n c e l e v e l o f o v e r 8 5 % a s y o u wi l l s e e f r o m t h e p e r c e n t a g e l e v e l s l i s t e d o n t h e r i g h t - h a n d s i d e . Th e r e a s o n we o n l y r e p o r t i t e m s a b o v e t h i s t h r e s h o l d i s b e c a u s e 8 5 % i s t h e p o i n t a t wh i c h y o u wo u l d e x p e c t t o s t a r t e x p e r i e n c i n g s y m p t o m s o f a n i n t o l e r a n c e .

A c a i B e r r y 31% A su per f ood t h at can be eat en w h ol e or j u iced A l e 99% A t y pe of beer - u su al l y sw eet er in t ast e an d br ew ed w it h ou t h ops. A l m o n d 61% An edibl e n u t , ov al in sh ape w it h a w oody sh el l . O f t en u sed in cookin g / bakin g A l m o n d m i l k 38% Al m on d m il k is a dair y - f r ee al t er n at iv e t o m il k m ade f r om al m on d seeds. A n c h o v y 0% A sm al l f ish . Pr eser v ed in sal t an d oil . A p p l e J u i c e 60% Ju ice m ade by squ eez in g t h e f r u it . A p p l e s 61% A f r u it - n u m er ou s dif f er en t species. Col ou r s ar e u su al l y gr een an d r ed. A p r i c o t s 24% A j u icy , sof t f r u it . O f t en or an ge- y el l ow in col ou r . A r t i c h o k e ( C o o k e d ) 98% A v ar iet y of t h ist l e, cu l t iv at ed f or eat in g A s c o r b i c a c i d ( V i t a m i n C ) Ascor bic acid al so kn ow n as Vit am in C, essen t ial f or gr ow t h , h eal t h y t eet h , gu m s, bon es, skin an d 22% bl ood v essel s an d aidin g t h e absor pt ion of ir on , is f ou n d n at u r al l y in m an y f r esh f r u it s an d v eget abl es. S ign s of def icien cy - Easy br u isin g, dr y skin , sl ow m et abol ism A s p a r a g u s 7% T h e y ou n g sh oot s of an Eu r asian pl an t . Eat en as a v eget abl e. A u b e r g i n e 54% Pu r pl e egg sh aped f r u it ( Al so kn ow n as an Eggpl an t ) . O f t en eat en as a v eget abl e. A v o c a d o 82% A pear sh aped f r u it , w it h r ou gh skin an d oil y edibl e f l esh . O f t en eat en in sal ads, dips an d cookin g. B a c o n 38% A m eat pr odu ced f r om t h e pig B a n a n a 22% A l on g, cu r v ed f r u it w it h edibl e f l esh an d y el l ow skin . B a r l e y 72% A m aj or cu l t iv at ed cer eal gr ain . O f t en in beer . B a s i l 18% An ar om at ic h er b f r om t h e m in t f am il y . B a y L e a f 19% A dr ied h er b t h at is of t en u sed in cookin g. B e a n s p r o u t s 75% Com m on v eget abl e in gr edien t - u sed in East er n Asian cu isin e B e e f T h e f l esh of a cow , bu l l or ox . 19%

B e e r 49% An al coh ol ic dr in k m ade f r om y east - f er m en t ed m al t f l av ou r ed w it h h ops B e e t s ( b e e t r o o t ) 12% A dar k r ed, r ou n ded v eget abl e B i l b e r r i e s ( R a w) 40% Ver y sm al l , al m ost bl ack ber r ies. B l a c k B e a n s 44% Sm al l , sh in y v ar iet y of t h e com m on bean . B l a c k e y e d p e a s Bl ack ey ed peas ar e cr eam y bean s w it h a bl ack m ar k. T h is is t h e poin t t h at t h e bean w as at t ach ed 12% t o t h e pod. B l a c k b e r r i e s ( C o o k e d ) 61% Edibl e sof t f r u it . O f t en pu r pl e- bl ack B l u e b e r r i e s 0% Bl u eber r y is a sm al l , sw eet ber r y t h at in gr ow s in cl u st er s. B l u e b e r r y 62% A sm al l sw eet f r u it . O f t en bl u e or bl ack in col ou r . B o r o n 15%

B r a zi l n u t 90% A l ar ge, t h r ee- sided S ou t h Am er ican n u t B r e a d - R y e 25% Br ead m ade w it h f l ou r f r om t h e r y e gr ain . B r o a d b e a n 84% Lar ge, f l at edibl e gr een bean . Eat en w it h ou t t h e pod. B r o c c o l i 0% Br occol i is a v ar iet y of cabbage w h ich h as h eads of gr een f l ow er bu ds. B r o wn b r e a d 29% A t y pe of br ead, m ade u sin g w h ol e w h eat f l ou r . B r u s s e l s s p r o u t 58% Sm al l , com pact bu d of t h e cabbage f am il y . Eat en as a v eget abl e. B u c k wh e a t 54% Der iv ed f r om t h e seeds of a f l ow er in g pl an t . B u l g a r wh e a t Bu l gar is a cer eal f ood m ade f r om w h il e w h eat . I t is par t ial l y boil ed an d t h en dr ied an d is u sed of t en 15% in v eget ar ian an d v egan dish es. B u t t e r 10% A dair y pr odu ct , m ade w it h t h e n at u r al f at f ou n d in m il k ( m il k f at ) B u t t e r m i l k 84% Bu t t er m il k is t h e l iqu id l ef t beh in d af t er ch u r n in g bu t t er ou t of cr eam . B u t t e r n u t 0% Bu t t er n u t is a pear - sh aped squ ash w it h a y el l ow ish skin an d an or an ge f l esh . B u t t o n m u s h r o o m 85% T h e m ost com m on t y pe of m u sh r oom C a b b a g e - G r e e n 74% Com m on v eget abl e. T h is t y pe bein g gr een in col ou r C a n o l a o i l 14% Can ol a oil is a v eget abl e oil t h at is der iv ed f r om r apeseed. C a n t a l o u p e Can t al ou pe is a v ar iet y of m el on w it h an or an ge f l esh an d bu m py skin . 13%

C a r a m b o l a 51% St ar f r u it . C a r a wa y 68% Seeds f r om a pl an t in t h e par sl ey f am il y . U sed in cookin g/ oil s/ seeds. C a r r o t 50% O r an ge col ou r ed, t aper in g r oot v eget abl e C a s h e w n u t 62% Edibl e kidn ey sh aped n u t . R ich in oil an d pr ot ein C a u l i f l o we r 96% Edibl e v ar iet y of cabbage. H as a l ar ge w h it e h ead an d gr een l eav es. C a u l i f l o we r ( c o o k e d ) 44% T h e f l ow er h ead of t h e cau l if l ow er eat en as a v eget abl e C a y e n n e P e p p e r 6% M oder at el y h ot ch il i pepper u sed t o f l av or dish es. C e l e r y 51% Veget abl e u sed in sal ads/ cookin g. C h a m p a g n e 0% A spar kl in g w in e m ade w it h gr apes f r om t h e Ch am pagn e r egion of Fr an ce. C h e d d a r 32% A r el at iv el y h ar d ch eese t h at can dif f er in t ast e an d t ex t u r e. C h e r r i e s 0% A sm al l st on e f r u it , u su al l y r ed in col ou r . C h e s t n u t 82% Edibl e, h ar d, br ow n n u t . O f t en eat en r oast ed. C h e s t n u t M u s h r o o m 32% Sim il ar t o t h e bu t t on m u sh r oom , bu t h av e a br ow n t op an d m or e f l av ou r f u l . C h i a s e e d Ch ia seeds ar e t in y bl ack seeds t h at ar e t aken f r om t h e H ispan ica pl an t w h ich is a m em ber of t h e 50% m in t f am il y . C h i c k e n 11% M ost com m on t y pe of pou l t r y . C h i c k p e a 42% Cu l t iv at ed l egu m e. H igh in pr ot ein . C h i m i c h u r r i S a u c e 29% U n cooked sau ce u sed f or gr il l ed m eat . C i l a n t r o 76% H er b u sed in cookin g. C i n n a m o n 0% Ar om at ic spice. U sed in cookin g/ bakin g C l o v e 18% U sed in I n dian an d M ex ican dish es. C o c o n u t 11% Lar ge seed w it h edibl e f l esh . U sed in cookin g/ j u ices/ f l av ou r in gs. C o c o n u t o i l 67% An edibl e oil ex t r act ed f r om t h e cocon u t C o c o n u t W a t e r 0% T h e cl ear l iqu id in side cocon u t s. C o d 78% A l ar ge edibl e m ar in e f ish . C o d l i v e r o i l Cod l iv er oil is a diet ar y su ppl em en t der iv ed f r om l iv er of cod f ish . As w it h m ost f ish oil s, it con t ain s 98% t h e om ega- 3 f at t y acids, eicosapen t aen oic acid an d docosah ex aen oic acid. C o f f e e 81% Popu l ar h ot bev er age m ade f r om gr ou n d cof f ee bean s. C o l a 84% A br ow n car bon at ed dr in k t h at is f l av ou r ed w it h an ex t r act of col a n u t s, or w it h a sim il ar f l av ou r in g. C o r i a n d e r 7% An ar om at ic cu l in ar y h er b. C o r n 0% Al so kn ow n as m aiz e, a cer eal gr ain C o r n f l a k e s A br eakf ast cer eal m ade w it h t oast ed f l akes of cor n . T h is does n ot in cl u de al l m aiz e/ cor n pr odu ct s, 43% it is t h e cer eal on l y . C o r n f l o u r 66% St ar ch der iv ed f r om t h e cor n gr ain . C o r n s t a r c h 100% Cor n st ar ch ( AKA cor n f l ou r ) is a f in el y gr ou n d m aiz e f l ou r an d can be u se as a t h icken er f or sau ces. C r a b 69% A cr u st acean w it h edibl e f l esh . C r a n b e r r i e s 59% Ver y sm al l , r ed col ou r ed f r u it . C r a n b e r r y j u i c e 16% Ju ice m ade by squ eez in g t h e f r u it C r a y f i s h 20% Fr esh w at er cr u st acean r esem bl in g a sm al l l obst er . C r e a m 76% Cr eam is a dair y pr odu ct com posed of t h e h igh er - bu t t er f at l ay er skim m ed f r om t h e t op of m il k. C r e s s 52% Fast gr ow in g, edibl e h er b C u c u m b e r 0% Cu cu m ber is a l on g f r u it w it h w at er y f l esh an d gr een skin . I t is com m on l y f ou n d in sal ads. D a t e s 68% A sm al l r ou n d edibl e f r u it . D o u b a n J i a n g 11% Spicy , sal t y past e m ade f r om f er m en t ed br oad bean s, soy bean s, sal t , r ice, an d v ar iou s spices. D u c k 60% A w at er bir d, kn ow n f or it s sh or t l egs an d w ebbed f eet . E 1 0 0 C u r c u m i n 43% Food col ou r , w h ose col ou r r an ges f r om y el l ow t o r ed, depen din g on pH ( acidit y ) . E 1 0 1 R i b o f l a v i n 0% Y el l ow f ood col ou r in g. U sed in v ar iou s pr odu ct s. E 1 0 2 T a r t r a zi n e 5% Y el l ow f ood col ou r in g. E 1 0 4 Q u i n o l i n e y e l l o w A sy n t h et ic 'coal t ar ' dy e v ar y in g in col ou r bet w een a du l l y el l ow an d gr een ish - y el l ow . Fou n d in ices, 0% scot ch eggs an d sm oked h addock. E 1 1 0 S u n s e t y e l l o w F C F . A sy n t h et ic 'coal t ar ' an d y el l ow dy e u sed in f er m en t ed f oods w h ich m u st be h eat t r eat ed. O r an ge 82% squ ash , or an ge j el l y , m ar z ipan , S w iss r ol l , apr icot j am , cit r u s m ar m al ade, l em on cu r d. E 1 1 0 5 L y s o zy m e Pr eser v at iv e; it degr ades t h e cel l w al l of bact er ia. Ly soz y m e act s as a n at u r al pr eser v at iv e. U sed t o pr ev en t spoil age of f ood by in h ibit in g or pr ev en t in g t h e gr ow t h of bact er ia, f u n gi an d ot h er 5% m icr oor gan ism s. I t is m ain l y u sed in t h e ch eese in du st r y in t h e m at u r at ion of Eu r opean ch eeses, by pr ev en t in g t h e gr ow t h of Cl ost r idiu m t y r obu t y r icu m spor es w h ich cau se bu t y r ic acid f er m en t at ion . E 1 2 0 C o c h i n e a l , c a r m i n i c a c i d , c a r m i n e R ed col ou r in g m ade f r om t h e beet l e. Fou n d in al coh ol ic dr in ks, baker y pr odu ct s an d t oppin gs, 23% biscu it s, desser t s, dr in ks, icin gs, pie f il l in gs. E 1 2 0 0 P o l y d e x t r o s e 56% T h icken in g agen t an d f il l in g agen t . Bin ds w at er an d pr ot ect s again st f r eez e dam age. E 1 2 2 C a r m o i s i n e R ed f ood col ou r - in bl an cm an ge, m ar z ipan , S w iss r ol l , j am s an d pr eser v es, sw eet s, br ow n sau ce, 62% f l av ou r ed y ogu r t s, packet sou ps, j el l ies. E 1 2 3 A m a r a n t h 34% Food addit iv e der iv ed f r om t h e h er baceou s pl an t E 1 2 4 P o n c e a u 4 R 52% R ed f ood col ou r . E 1 2 7 E r y t h r o s i n e A ch er r y - pin k/ r ed sy n t h et ic coal t ar dy e f ou n d in cockt ail , gl acé an d t in n ed ch er r ies, can n ed f r u it , 72% sw eet s, dr essed cr ab, sal m on spr ead an d packet t r if l e m ix . E 1 2 8 R o t 2 G 0% R ed f ood col ou r . R est r ict ed u se in con f ect ion er y an d m eat pr odu ct s. E 1 2 9 A l l u r a r e d A C 16% R ed f ood col ou r . R est r ict ed u se in con f ect ion er y an d m eat pr odu ct s. E 1 3 1 P a t e n t b l u e V 29% Bl u e f ood col ou r in g. E 1 3 2 I n d i g o C a r m i n e 79% Bl u e f ood col ou r . E 1 3 3 B r i l l i a n t b l u e F C F 86% Bl u e f ood col ou r in g. I ce cr eam an d a f ew ot h er f ood pr odu ct s, bu t m ost l y in cosm et ics. E 1 4 0 C h l o r o p h y l l s a n d c h l o r o p h y l l i n s 24% G r een f ood col ou r . E 1 4 0 4 O x i d i e r t e s t a r c h 41% T h icken in g agen t an d st abil iser E 1 4 1 C h l o r o p h y l l s G r een f ood col ou r . T y pical pr odu ct s t h at in cl u de Ch l or oph y l l 's ar e pr eser v ed gr een f r u it s an d 0% v eget abl es, par sl ey sau ce m ix es, sou ps, ice cr eam , sw eet s, ch eese, ch ew in g gu m . E 1 4 1 0 M o n o s t a r c h p h o s p h a t e ( m o d i f i e d s t a r c h ) T h icken in g agen t an d st abil iser in m an y pr odu ct s. U sed in baby f ood, j el l y t y pe sw eet s, w in e gu m s, 2% bat t er m ix es - w ide r an ge of f oods. E 1 4 1 2 D i - s t a r c h p h o s p h a t e ( m o d i f i e d s t a r c h ) T h icken in g agen t in m an y pr odu ct s. U sed in baby f ood, j el l y t y pe sw eet s, w in e gu m s, bat t er m ix es - 74% w ide r an ge of f oods. E 1 4 1 3 P h o s p h a t i s e d d i - s t a r c h p . ( m o d i f i e d s t a r c h ) T h icken in g agen t in m an y pr odu ct s. U sed in baby f ood, j el l y t y pe sw eet s, w in e gu m s, bat t er m ix es - 64% w ide r an ge of f oods. E 1 4 1 4 A c e t y l i s e d d i - s t a r c h p h o s p h a t e ( m o d i f i e d s t a r c h ) 90% T h icken in g agen t in m an y pr odu ct s E 1 4 2 G r e e n A gr een sy n t h et ic coal t ar dy e f ou n d in desser t s, gr av y gr an u l es, ice cr eam , m in t sau ce, sw eet s, 61% packet br eadcr u m bs, cake m ix es an d t in n ed peas. E 1 4 2 0 A c e t y l i s e d s t a r c h ( m o d i f i e d s t a r c h ) 1% T h icken in g agen t in m an y pr odu ct s E 1 4 2 2 A c e t y l i s e d d i - s t a r c h a d i p a t e ( m o d i f i e d s t a r c h ) 15% T h icken in g agen t in m an y pr odu ct s E 1 4 4 0 H y d r o x y p r o p y l s t a r c h ( m o d i f i e d s t a r c h ) T h icken in g agen t in m an y pr odu ct s 0% E 1 4 4 2 H y d r o x y p r o p y l d i - s t a r c h p h o s p h a t e ( m o d i f i e d s t a r c h ) T h icken in g agen t in m an y pr odu ct s. U sed in baby f ood, j el l y t y pe sw eet s, w in e gu m s, iced l ol l ies, 64% con f ect ion ar y , y ogu r t s, egg w h it e m ix , f r u it f l av ou r ed f il l in gs, bat t er m ix es - w ide r an ge of f oods. E 1 4 5 0 S t a r c h s o d i u m o c t e n y l s u c c i n a t e ( m o d i f i e d s t a r c h ) T h icken in g agen t in m an y pr odu ct s. U sed in baby f ood, j el l y t y pe sw eet s, w in e gu m s, iced l ol l ies, 87% con f ect ion ar y , y ogu r t s, egg w h it e m ix , f r u it f l av ou r ed f il l in gs, bat t er m ix es - w ide r an ge of f oods. E 1 5 0 b S u l p h i t e l y e C a r a m e l Br ow n t o bl ack in col ou r . I n br ow n br ead, bu n s, ch ocol at e, biscu it s, br an dy , ch ocol at e f l av ou r ed f l ou r 0% based con f ect ion er y , coat in gs, decor at ion s, f il l in gs an d t oppin gs, cr isps, f ish spr eads, f r oz en desser t s, pickl es, sau ces an d dr essin gs, col a dr in ks, sw eet s, v in egar , w h isky E 1 5 0 c A m m o n i a c C a r a m e l 17% Br ow n t o bl ack col ou r in g - f ou n d in br ow n f ood it em s. E 1 5 0 C a r a m e l 87% Br ow n t o bl ack in col ou r . Fou n d in br ow n f oods. E 1 5 0 d A m m o n i u m s u l p h i t e C a r a m e l 15% Br ow n t o bl ack in col ou r . Fou n d in br ow n f oods. E 1 5 0 5 T r i e t h y l c i t r a t e Fl av ou r com pon en t in m an y pr odu ct s; is u sed as a w h ippin g aid, t h icken er , v eget abl e gu m f or 92% f l av ou r ed an d spor t s dr in ks, egg w h it e l iqu id or dr ied. E 1 5 1 B r i l l i a n t b l a c k B N , b l a c k P N U sed in decor at ion s an d coat in gs, desser t s, f ish past e, f l av ou r ed m il k dr in ks, ice cr eam , m u st ar d, 44% r ed f r u it j am s, sau ces, sav ou r y sn acks, sof t dr in ks, sou ps an d sw eet s. E 1 5 1 8 G l y c e r i n e t r i a c e t a t e ( T r i a c e t i n ) 62% I t is u sed as a sol v en t f or f l av ou r s; it al so h as som e an t i- f u n gal act iv it y . E 1 5 3 V e g e t a b l e c a r b o n 47% Bl ack col ou r . M an y pr odu ct s, bu t l im it ed u se du e t o in sol u bil it y in w at er . E 1 5 4 B r o wn F K 58% Br ow n f ood col ou r in g. R est r ict ed u se - in som e f ish pr odu ct s. E 1 5 5 B r o wn T y pical pr odu ct s w h ich in cl u de Br ow n H T ar e f oods w h er e a ch ocol at e col ou r is r equ ir ed, e. g. 87% cakes an d biscu it s an d f ood m ix es. E 1 6 0 a C a r o t e n e ( m i x e d c a r o t e n e , B e t a - C a r o t e n e ) 14% Dar k r ed col ou r f l av ou r . E 1 6 0 b A n n a t t o , B i x i n , N o r b i x i n 0% Food col ou r w h ose col ou r r an ges f r om r ed t o br ow n depen din g on t h e sol v en t u sed f or ex t r act ion . E 1 6 0 c C a p s a n t h i n , C a p s o r u b i n U sed w idel y in pou l t r y f eed t o deepen t h e col ou r of egg y ol ks it can al so be f ou n d in ch eese sl ices 20% an d ch icken pies. E 1 6 0 e B e t a - ( C a r o t i n o i d ) 22% Dar k r ed f ood col ou r . E 1 6 0 f E t h y l e s t e r o f e n o i c b e t a - a p o - 8 ‘ – C a r o t a c i d 81% E 1 6 0 L y c o p e n e 55% Dar k r ed f ood col ou r in g. E 1 6 1 b L u t e i n 93% Y el l ow f ood col ou r in g. R ar el y u sed. I f u sed on l y in sou ps an d al coh ol ic bev er ages. E 1 6 1 g C a n t h a x a n t h i n 5% O r an ge f ood col ou r . S l igh t l y sol u bl e in w at er . Widel y u sed, al so in t an n in g pil l s. E 1 6 2 B e e t r o o t r e d ( b e t a n i n ) 12% A w idel y u sed r ed f ood pigm en t E 1 6 3 A n t h o c y a n i n s Fou n d in bl ack ch er r y y ogu r t , dair y pr odu ct s, gl acé ch er r ies, ice cr eam , j el l ies, pickl es, sof t dr in ks, 42% t om at o, car r ot or v eget abl e sou ps an d sw eet s. E 1 7 0 C a l c i u m c a r b o n a t e Wh it e col ou r f or su r f ace coat in g; an t i- cakin g agen t , f il l in g agen t ( ph ar m aceu t ical s) , st abil iser in 35% can n ed f r u it . E 1 7 1 T i t a n i u m d i o x i d e 99% Wh it e col ou r f or su r f ace coat in g, u sed t o separ at e l ay er s in pr odu ct s; w h it en in g agen t in t oot h past e. E 1 7 2 I r o n o x i d e s , i r o n h y d r o x i d e s 27% Can be f ou n d in cake an d desser t m ix es, m eat past e, sal m on an d sh r im p past e. E 1 7 3 A l u m i n i u m As a f ood addit iv e it is u sed sol el y f or ex t er n al decor at ion of su gar - coat ed f l ou r con f ect ion er y , in 78% cake decor at ion s an d t o giv e a sil v er y f in ish t o pil l s an d t abl et s. E 1 7 4 S i l v e r 24% Sil v er gr ey col ou r . O n l y u sed f or su r f ace coat in g. R ar el y u sed. E 1 7 5 G o l d 59% G ol den col ou r . O n l y u sed f or su r f ace coat in g. E 1 8 0 L i t h o l r u b i n e 98% R ed col ou r . O n l y u sed f or su r f ace coat in g of ch eese. E 2 0 0 S o r b i c a c i d 0% Fou n d in can died peel , cider , desser t sau ces, f il l in gs an d t oppin gs, f er m en t ed m il ks, f r oz en piz z as. E 2 0 2 P o t a s s i u m s o r b a t e , s o r b i c a c i d I t can be f ou n d in can died peel , ch eese, cider , con cen t r at ed f r u it j u ice, desser t sau ces, dr ied 78% apr icot s, f il l in gs an d t oppin gs, f er m en t ed m il ks, f r oz en piz z as. E 2 0 3 C a l c i u m c o r b a t , s o r b i c a c i d I t can be f ou n d in can died peel , ch eese, cider , con cen t r at ed f r u it j u ice, desser t sau ces, dr ied 90% apr icot s, f il l in gs an d t oppin gs, f er m en t ed m il ks, f r oz en piz z as, f r u it sal ads, gel at in capsu l es, m ar gar in e, pr ocessed ch eese spr eads. E 2 1 0 B e n zo i c a c i d Can be f ou n d in beer , cof f ee essen ce, desser t sau ces, sof t dr in ks, f l av ou r in g sy r u ps, f r u it j u ice, pu l p 77% an d pu r ée, j am , m ar gar in e, m ar in at ed h er r in g E 2 1 1 S o d i u m b e n zo a t e , b e n zo i c a c i d Fou n d in bar becu e sau ce, cav iar , ch eesecake m ix , f r u it pies, m ar gar in e, pickl ed cu cu m ber s, 15% pin eappl e j u ice, pr aw n s, pr eser v es, sal ad dr essin g, soy a sau ce, sw eet s an d t abl e ol iv es. E 2 1 3 C a l c i u m b e n zo a t e , b e n zo i c a c i d U sed as a pr eser v at iv e, bot h an t ibact er ial an d an t if u n gal . Can be f ou n d in con cen t r at ed pin eappl e 66% j u ice. E 2 1 4 E t h y l - p a r a - h y d r o x y b e n zo a t e ( P H B - E s t e r ) Pr eser v at iv e f ou n d in sof t dr in ks, con dim en t s, baked goods, ch eese, ice cr eam s, al coh ol ic dr in ks, 47% r el ish es, m ar gar in e, sal ad dr essin gs, m edicin es an d ot h er pr odu ct s. E 2 1 5 S o d i u m e t h y l - p a r a - h y d r o x y b e n zo a t e ( P H B - E s t e r ) 55% I t is u sed as an an t if u n gal pr eser v at iv e. E 2 1 7 S o d i u m p r o p y l - p a r a - h y d r o x y b e n zo a t e ( P H B - E s t e r ) 0% Pr eser v at iv e E 2 1 8 M e t h y l - p a r a - h y d r o x b e n zo a t e ( P H B - E s t e r ) 10% Pr eser v at iv e. E 2 1 9 S o d i u m m e t h y l - p a r a - h y d r o x y b e n zo a t e ( P H B - E s t e r ) 66% Pr eser v at iv e E 2 2 0 S u l p h u r d i o x i d e 16% T y pical l y f ou n d in beer s, sof t dr in ks, dr ied f r u it , j u ices, cor dial s, w in e, v in egar , an d pot at o pr odu ct s. E 2 2 1 S o d i u m s u l p h i t e ( S u l p h u r d i o x i d e ) 47% U sed as a decon t am in at in g agen t in f r esh or an ge j u ice, an d du r in g su gar r ef in in g. E 2 2 2 S o d i u m h y d r o g e n s u l p h i t e ( S u l p h u r d i o x i d e ) Pr eser v at iv e. M ay cau se an al l er gic r eact ion in som e peopl e, especial l y ast h m at ics. Dest r oy s 12% v it am in s B1 an d E. T y pical pr odu ct s in cl u des beer , w in e, f r u it j u ices an d sau ces, f r oz en sh el l f ish . E 2 2 3 S o d i u m m e t a b i s u l p h i t e ( S u l p h u r d i o x i d e ) Pr eser v at iv e. T y pical pr odu ct s ar e beer , w in e, f r u it an d dil u t in g j u ices an d sau ces, f r oz en sh el l f ish , 85% j am s, pickl es. E 2 2 4 P o t a s s i u m m e t a b i s u l p h i t e ( S u l p h u r d i o x i d e ) 0% Pr eser v at iv e. E 2 2 6 C a l c i u m s u l p h i t e ( S u l p h u r d i o x i d e ) 17% Pr eser v at iv e. M ay cau se ast h m a. A gast r ic ir r it an t . Dest r oy s v it am in s B an d E. E 2 2 7 C a l c i u m h y d r o g e n s u l p h i t e ( S u l p h u r d i o x i d e ) 13% Pr eser v at iv e. E 2 2 8 P o t a s s i u m h y d r o g e n s u l p h i t e ( S u l p h u r d i o x i d e ) 0% Pr eser v at iv e. E 2 3 3 T h i a b e n d a zo l e Ban n ed in som e cou n t r ies, it is t y pical l y appl ied t o cit r u s f r u it s, appl es, pear s, pot at oes, ban an as, 9% m u sh r oom s, m eat , an d m il k . E 2 3 4 N i s i n N isin is a n at u r al an t im icr obial agen t , der iv ed f r om con t r ol l ed f er m en t at ion of t h e n at u r al l y occu r r in g 31% bact er ia S t r ept ococcu s l act is, f ou n d in m il k. E 2 3 9 H e x a m e t h y l e n e - t e t r a m i n e U sed as a pr eser v at iv e again st f u n gi in f ood pr odu ct s su ch as Cav iar , ch eese, h er r in g an d 7% pr eser v ed f ish . E 2 4 2 D i m e t h y l d i c a r b o n a t e 21% U sed in w in e, car bon at ed dr in ks an d f l av ou r ed w at er s. E 2 4 9 P o t a s s i u m n i t r i t e 94% A col ou r f ix in g an d cu r in g agen t f or m eat . E 2 5 0 S o d i u m n i t r i t e 69% U sed f or cu r in g( pr eser v in g) m eat an d f ish pr odu ct s E 2 5 1 S o d i u m n i t r a t e 23% Sodiu m n it r at e is a sal t u sed ex t en siv el y as a pr eser v at iv e an d col ou r f ix at iv e of pr ocessed m eat s E 2 5 2 P o t a s s i u m n i t r a t e 24% U sed in t h e pr eser v at ion of m eat pr odu ct s, E 2 6 0 A c e t i c a c i d I t can be f ou n d in beer , br ead, ch eese, ch u t n ey , h or ser adish cr eam , pickl es, sal ad cr eam , br ow n 16% sau ce, f r u it sau ce, m in t sau ce an d j el l y E 2 6 1 P o t a s s i u m a c e t a t e , s a l t o f a c e t i c a c i d 10% T y pical l y f ou n d in su ch pr odu ct s as sau ces an d pickl es. E 2 6 2 S o d i u m a c e t a t e , s a l t o f a c e t i c a c i d T y pical u se in f ood pr odu ct s in cl u de bou il l on 's. U sed as a pr eser v at iv e in l iqu or ice, as a pickl in g 87% agen t an d as a f l av ou r - en h an cin g addit iv e in m eat an d pou l t r y . A f r equ en t u se is t o im par t a sal t an d v in egar f l av ou r t o pot at o cr isps. E 2 6 3 C a l c i u m a c e t a t e , s a l t o f a c e t i c a c i d U sed t o m ake acet ic acid ( v in egar ) , t o con t r ol t h e acidit y of f ood du r in g pr ocessin g, as a t h icken in g 53% agen t in cake m ix es, packet desser t s an d pu ddin gs E 2 7 0 L a c t i c a c i d Fou n d in m an y dif f er en t pr odu ct s; f er m en t ed m il k pr odu ct s su ch as sou r m il k, ch eese, an d bu t t er m il k. Al so u sed in car bon at ed dr in ks, j am s, j el l ies, sof t m ar gar in e, m ar m al ade, in f an t m il ks 49% an d cer eal s, pickl ed r ed cabbage, sal ad dr essin gs, sw eet s, t ar t ar e sau ce an d m an y t in n ed pr odu ct s, su ch as baby f oods, m acker el , pear s, sar din es, st r aw ber r ies an d t om at oes. E 2 8 0 P r o p i o n i c a c i d 73% Com m on l y u sed in br ead an d f l ou r pr odu ct s. E 2 8 1 S o d i u m p r o p i o n a t e , p r o p i o n i c a c i d T y pical pr odu ct s ar e f l ou r pr odu ct s, w h er e it is u sed as a m ou l d in h ibit or , an d a m ean s of r edu cin g 31% t h e y east con t en t of br ead. E 2 8 2 C a l c i u m p r o p i o n a t e , p r o p i o n i c a c i d T y pical pr odu ct s ar e f l ou r pr odu ct s, w h er e it is u sed as a m ou l d in h ibit or , an d a m ean s of r edu cin g 15% t h e y east con t en t of br ead. E 2 8 3 P o t a s s i u m p r o p i o n a t e , p r o p i o n i c a c i d T y pical pr odu ct s ar e f l ou r pr odu ct s, w h er e it is u sed as a m ou l d in h ibit or , an d a m ean s of r edu cin g 52% t h e y east con t en t of br ead. E 2 9 6 M a l i c a c i d T y pical pr odu ct s in cl u de n on al coh ol ic bev er ages, ch ew in g gu m , gel at in s, pu ddin gs, an d f il l in gs, 52% h ar d an d sof t sw eet s, j am s an d j el l ies, pr ocessed f r u it s an d f r u it j u ices. E 2 9 7 F u m a r i c a c i d 94% T y pical pr odu ct s in cl u de br ead, f r u it dr in ks, pie f il l in gs, pou l t r y , w in e, j am s, j el l y . E 3 0 1 S o d i u m L - a s c o r b a t e ( A s c o r b i c a c i d ) 18% T y pical pr odu ct s in cl u de br ead, f r u it dr in ks, pie f il l in gs, pou l t r y , w in e, j am s, j el l y . E 3 0 2 C a l c i u m L - a s c o r b a t e ( A s c o r b i c a c i d ) U sed as an an t iox idan t , a col ou r pr eser v at iv e an d as a v it am in su ppl em en t . I t can be f ou n d in 45% bou il l on s, con som m és, scot ch eggs an d ot h er f ood pr odu ct s. E 3 0 4 A s c o r b y l p a l m i t a t e / A s c o r b y l s t e a r a t e I t can be f ou n d in baby f or m u l a, ch icken st ock cu bes, por k pies, sau sages, scot ch eggs an d t in n ed 12% baby f ood. E 3 0 6 N a t u r a l t o c o p h e r o l s An an t iox idan t f or pol y u n sat u r at ed f at t y acids in t issu e f at s an d is u sed in m eat pies, deser t 71% t oppin gs an d v eget abl e oil s as w el l as a v it am in su ppl em en t . E 3 0 7 A l p h a - t o c o p h e r o l ( T o c o p h e r o l ) 59% An an t iox idan t an d is u sed in por k pies an d sau sages as w el l as a v it am in su ppl em en t . E 3 0 8 G a m m a - t o c o p h e r o l ( T o c o p h e r o l ) E308 is an an t iox idan t an d is u sed in por k pies an d sau sages as w el l as a v it am in su ppl em en t , 20% al so w h ol e gr ain cer eal s. E 3 0 9 D e l t a - t o c o p h e r o l ( T o c o p h e r o l ) Fou n d in m ost f oods, it is abu n dan t in , w h ol e gr ain cer eal s, cor n an d cot t on seed oil s, egg y ol ks, 61% m eat an d m il k. E 3 1 0 P r o p y l g a l l a t e ( G a l l a t e ) 0% U sed in oil s, m ar gar in e, l ar d an d sal ad dr essin gs, som et im es u sed in packagin g. E 3 1 1 O c t y l g a l l a t e ( G a l l a t e ) 3% A f ood addit iv e - U sed in oil s, m ar gar in e, l ar d an d sal ad dr essin gs. E 3 1 2 D o d e c y l g a l l a t e ( G a l l a t e ) 79% U sed in oil s an d f at s, m ar gar in e, sou ps. E 3 1 5 I s o a s c o r b i c a c i d U sed in dair y - based dr in ks, pr ocessed ch eeses, f at spr eads, pr ocessed f r u it , can n ed v eget abl es, 88% cer eal s, sw eet en er s, v in egar s, an d m u st ar ds. E 3 1 6 S o d i u m i s o a s c o r b a t e 88% An an t i- ox idan t u sed in m eat s, pou l t r y , an d sof t dr in ks. E 3 2 0 B u t y l a t e d h y d r o x y a n i s o l e ( B H A ) 18% An t i- ox idan t in f at s an d f at t y pr odu ct s t o pr ev en t r an cidit y . E 3 2 1 B u t y l a t e d h y d r o x y t o l u e n e U sed in v eget abl e oil s, sh or t en in g, l ar d, f at , m ar gar in e, car bon at ed dr in ks, ch eese spr eads, 77% ch ew in g gu m , ice cr eam , dr y br eakf ast cer eal . E 3 2 5 S o d i u m l a c t a t e ( s a l t s f r o m l a c t i c a c i d ) 51% Fou n d in ch eese, con f ect ion er y , ice cr eam , f r u it j el l ies, sou ps, can n ed f r u it s. E 3 2 6 P o t a s s i u m l a c t a t e ( s a l t s f r o m l a c t i c a c i d ) 64% Fou n d in ch eese, con f ect ion er y , ice cr eam , f r u it j el l ies, sou ps, can n ed f r u it s. E 3 2 7 C a l c i u m l a c t a t e ( s a l t s f r o m l a c t i c a c i d ) 8% Can be f ou n d in cr eam , ch eese, ice- cr eam , sou p, bakin g pow der . E 3 3 0 C i t r i c a c i d I t is f ood acid. I t is u sed in biscu it s, can n ed f ish , ch eese an d pr ocessed ch eese pr odu ct s, in f an t 15% f or m u l as, cake an d sou p m ix es, r y e br ead, sof t dr in ks, f er m en t ed m eat pr odu ct s. E 3 3 1 M o n o s o d i u m c i t r a t e , D i s o d i u m , T r i s o d i u m . Lar ge con cen t r at ion s ar e f ou n d in cit r u s f r u it s, kiw i, st r aw ber r ies an d m an y ot h er f r u it s. 5%

E 3 3 2 M o n o p o t a s s i u m c i t r a t e , T r i p o t a s s i u m . Fou n d in a w ide r an ge of pr odu ct s, especial l y f or sodiu m - f r ee ( sal t - f r ee) pr odu ct s. T y pical pr odu ct s 45% in cl u de gel at in e pr odu ct s, ice cr eam , w in e, car bon at ed bev er ages, sw eet s, j am s, ev apor at ed an d con den sed m il k, t in n ed v eget abl es, m il k pow der , pr ocessed ch eeses. E 3 3 3 M o n o c a l c i u m c i t r a t e , D i c a l c i u m , T r i c a l c i u m . T y pical pr odu ct s in cl u de gel at in e pr odu ct s, ice cr eam , w in e, car bon at ed bev er ages, sw eet s, j am s, 64% ev apor at ed an d con den sed m il k, t in n ed v eget abl es, m il k pow der , pr ocessed ch eeses. E 3 3 4 t a r t a r i c a c i d ( L + ) , t a r t a r i c a c i d 69% Fou n d in m an y pr odu ct s, m ain l y con f ect ion er y , sof t dr in ks, w in e, an d m ar m al ade. E 3 3 5 M o n o s o d i u m t a r t r a t e , D i s o d i u m t a r t r a t e 61% I n m an y pr odu ct s, m ain l y con f ect ion er y , m ar m al ade an d sau sages. E 3 3 6 M o n o p o t a s s i u m t a r t r a t e , D i p o t a s s i u m t a r t r a t e 31% Fou n d in m an y pr odu ct s, m ain l y con f ect ion er y an d baker y pr odu ct s. E 3 3 7 S o d i u m p o t a s s i u m t a r t r a t e ( s a l t s f r o m t a r t a r i c a c i d ) 11% I n m an y pr odu ct s, m ain l y m eat an d ch eese pr odu ct s. E 3 3 8 O r t h o p h o s p h o r i c a c i d , P h o s p h o r i c a c i d 40% Fou n d in m an y pr odu ct s, m ain l y col a, m eat an d ch eese pr odu ct s. E 3 3 9 M o n o s o d i u m p h o s p h a t e , D i s o d i u m , T r i s o d i u m I t is added t o pow der ed m il k t o pr ev en t gel at ion . T y pical pr odu ct s in cl u de pr ocessed m eat 6% pr odu ct s, pr ocessed ch eese pr odu ct s, pow der ed m il k. E 3 4 0 M o n o p o t a s s i u m p h o s p h a t e . I t pr ev en t s desiccat ion an d is u sed as an acid st abil iser in pow der . T y pical pr odu ct s in cl u de sau ce 13% an d desser t m ix es, j el l y pr odu ct s, cooked an d ot h er cu r ed m eat s, m il k an d cr eam pow der s, dr in kin g ch ocol at e. E 3 4 1 M o n o c a l c i u m p h o s p h a t e , D i c a l c i u m , T r i c a l c i u m . 44% I n m an y dif f er en t pr odu ct s, m ain l y baker y pr odu ct s. E 3 5 0 S o d i u m m a l a t e , s o d i u m h y d r o g e n m a l a t e 48% T h is f ood addit iv e is u sed as a bu f f er an d f l av ou r in g in sof t dr in ks, con f ect ion er y an d ot h er f oods E 3 5 1 P o t a s s i u m m a l a t e ( s a l t s f r o m m a l i c a c i d ) 80% Pot assiu m m al at e is u sed as a bu f f er an d f l av ou r in g. I ce cr eam , f r ied pr odu ct s. E 3 5 2 C a l c i u m m a l a t e 98% U sed as a t h icken er an d f l av ou r in g. Fou n d in I ce cr eam , f r ied pr odu ct s, m ar m al ade, et c. E 3 5 3 M e t a t a r t a r i c a c i d 77% Fou n d in w in e, f r u it j u ices. E 3 5 4 C a l c i u m t a r t r a t e ( s a l t s f r o m m a l i c a c i d ) 96% Fou n d in f ish an d f r u it pr eser v es, seaw eed pr odu ct s, ph ar m aceu t ical s. E 3 5 5 A d i p i c a c i d 38% U sed in m ain l y con f ect ion er y , m ar m al ade an d sau sages. E 3 5 6 S o d i u m a d i p a t e 80% Sodiu m sal t of adipic acid, a n at u r al acid pr esen t in beet s an d su gar can e ( j u ice) . E 3 5 7 P o t a s s i u m a d i p a t e 40% Pot assiu m sal t of adipic acid, a n at u r al acid pr esen t in beet s an d su gar can e ( j u ice) . E 3 6 3 S u c c i n i c a c i d I t is a f l av ou r en h an cer an d acidit y r egu l at or . I t is u sed in pow der ed dr in ks, pu ddin gs an d sou ps, 94% con f ect ion er y , baker y pr odu ct s, et c. E 3 8 0 T r i a m m o n i u m c i t r a t e ( s a l t s f r o m c i t r i c a c i d ) 44% Fou n d in ch ocol at e con f ect ion er y , ch eese spr eads. E 4 0 0 A l g i n i c a c i d , A l g i n a t e 51% T h icken in g agen t an d em u l sif ier . E 4 0 1 S o d i u m a l g i n a t e , A l g i n a t e 93% T h icken in g agen t an d st abil iser in m an y pr odu ct s E 4 0 2 P o t a s s i u m a l g i n a t e , A l g i n a t e 56% M an y dif f er en t pr odu ct s, m ain l y f or l ow - sal t / sodiu m pr odu ct s. E 4 0 3 A m m o n i u m a l g i n a t e , A l g i n a t e 0% Sof t dr in ks, f ood col ou r s, icin gs, et c. E 4 0 4 C a l c i u m a l g i n a t e , A l g i n a t e 65% I ce cr eam an d f r oz en baker y pr odu ct s. E 4 0 5 P r o p y l e n e g l y c o l a l g i n a t e , A l g i n a t e 89% I ce cr eam , con f ect ion er y , dr essin gs, et c. E 4 0 6 A g a r 44% T h icken in g agen t an d st abil iser in m an y pr odu ct s E 4 0 7 a E u c h e u m a a l g a e , t r e a t e d 15% A t y pe of r ed seaw eed. Can be u sed as a t h icken in g agen t in cosm et ics an d som e f oods. E 4 0 7 C a r r a g e e n a n 34% T h icken in g agen t , st abil iser an d em u l sif ier in m an y dif f er en t pr odu ct s E 4 1 0 L o c u s t b e a n g u m , c a r o b g u m 23% T h icken in g agen t , st abil iser an d em u l sif ier . E 4 1 2 G u a r g u m 5% T h icken in g agen t in m an y pr odu ct s E 4 1 4 G u m a r a b i c 96% Addit iv e u sed in sof t dr in ks an d gu m m y sw eet s su ch as m ar sh m al l ow , M &M 's an d gu m dr ops. E 4 1 5 X a n t h a n g u m 41% T h icken in g agen t , st abil iser an d em u l sif ier in m an y dif f er en t pr odu ct s E 4 1 7 T a r a m e a l 0% T h icken in g agen t in m an y pr odu ct s E 4 1 8 G e l l a n e 46% Dair y pr odu ct s, dr essin gs, j u ices, et c. E 4 2 0 S o r b i t , S o r b i t s y r u p 24% M an y baker y an d con f ect ion er y pr odu ct s. E 4 2 1 M a n n i t e 7% An t i- cakin g agen t , l ow - cal or ie sw eet en er , bu l kin g agen t , et c. E 4 2 2 G l y c e r i n e 25% Baker y an d con f ect ion er y pr odu ct s. E 4 3 2 P o l y o x y e t h y l e n e - s o r b i t a n - m o n o l a u r a t e ( P o l y s o r b a t e 2 0 ) Widel y u sed as an em u l sif ier or sol u bil iser in a v ar iet y of f oods in cl u din g baker y pr odu ct s. Can be 70% f ou n d in cosm et ics al so. E 4 3 3 P o l y o x y e t h y l e n e - s o r b i t a n - m o n o - o l e a t e ( P o l y s o r b a t e 8 0 ) Var iou s pu r poses su ch as t o disper se f l av ou r s an d col ou r s, t o m ake essen t ial oil s an d v it am in s 42% sol u bl e an d t o im pr ov e v ol u m e an d t ex t u r e in baker y pr odu ct s. E 4 3 4 P o l y o x y e t h y l e n e - s o r b i t a n - m o n o p a l m i t a t e ( P o l y s o r b a t e 4 0 ) 33% Fou n d in desser t s, su gar con f ect ion er y . E 4 3 5 P o l y o x y e t h y l e n e - s o r b i t a n - m o n o s t e a r a t e ( P o l y s o r b a t e 6 0 ) Var iou s pu r poses su ch as t o disper se f l av ou r s an d col ou r s, t o m ake essen t ial oil s an d v it am in s 11% sol u bl e an d t o im pr ov e v ol u m e an d t ex t u r e in baker y pr odu ct s. E 4 3 6 P o l y o x y e t h y l e n e - s o r b i t a n - t r i s t e a r a t e ( P o l y s o r b a t e 6 5 ) I t is com m on l y u sed in cake f il l in gs, cake m ix es, cakes, f r oz en cu st ar d, f r oz en desser t s, ice cr eam , 88% an d cr eam su bst it u t es f or cof f ee. E 4 4 0 P e c t i n , a m i d a t e d p e c t i n 79% U ses in cl u de con f ect ion er y , h igh - su gar j el l ies, j am s, pr eser v es, m ar m al ades an d acid m il k dr in ks. E 4 4 2 A m m o n i u m p h o s p h a t i d e s 26% Fou n d in cocoa an d ch ocol at e pr odu ct s. I t is t h e em u l sif ier f ou n d in Cadbu r y 's Dair y M il k ch ocol at e. E 4 4 4 S u c r o s e - a c e t a t e - i s o b u t y r a t e A sy n t h et ic com pou n d der iv ed f r om can e su gar . S t abil iz es t h e em u l sion s of f l av ou r in g oil s u sed in 27% n on - al coh ol ic f l av ou r ed cl ou dy dr in ks.

E 4 4 5 G l y c e r i n e e s t e r o f r o o t r e s i n / c o l o p h o n e s t e r 64% An em u l sif ier an d st abil iser u sed in t h e sof t dr in ks in du st r y . E 4 5 0 D i p h o s p h a t e , P h o s p h a t e Fou n d in m an y dif f er en t pr odu ct s. Var iou s diph osph at es ar e u sed as em u l sif ier s, st abil iser s, 40% acidit y r egu l at or s, r aisin g agen t s, sequ est r an t s, an d w at er r et en t ion agen t s in f ood pr ocessin g. E 4 5 1 T r i p h o s p h a t e , P h o s p h a t e 51% Em u l sif ier f ou n d in n u m er ou s pr odu ct s. U sed in h am an d pr ocessed m eat s E 4 5 2 P o l y p h o s p h a t e 39% I n m an y pr odu ct s. E 4 5 2 P o l y p h o s p h a t e O r igin : S al t s of sodiu m / pot assiu m / cal ciu m / am m on iu m w it h ph osph at es. Al l ar e pr odu ced sy n t h et ical l y f r om t h e r espect iv e car bon at es an d ph osph or ic acid. Fu n ct ion & ch ar act er ist ics: 0% Sequ est r an t s ( m et al bin der s) , st abil iser an d em u l sif ier s. Al so u sed t o r et ain w at er du r in g pr ocessin g an d st or age. E 4 6 0 C e l l u l o s e , m i c r o c r y s t a l l i n e c e l l u l o s e , c e l l u l o s e p o wd e r Fou n d in sau ces, sou ps, br eads, biscu it s an d cakes, f r oz en desser t s, m ar gar in e, spr eads, j am s, 96% ch ocol at e, qu ick- set t in g deser t s an d m il k sh akes. E 4 6 1 M e t h y l c e l l u l o s e Fou n d in st er il ised, past eu r ised an d U H T cr eam , l ow - cal or ie cr eam an d past eu r ised l ow - f at cr eam , 27% l ax at iv es, su n cr eam s an d am on gst ot h er t h in gs, w al l paper past e. E 4 6 3 H y d r o x y p r o p y l c e l l u l o s e 0% Fou n d in st er il ised, past eu r ised an d U H T cr eam , l ow - cal or ie cr eam an d past eu r ised l ow - f at cr eam . E 4 6 4 H y d r o x y p r o p y l m e t h y l c e l l u l o s e M ain l y u sed as a t h icken in g agen t in m an y dif f er en t pr odu ct s. I t is f ou n d in st er il ised, past eu r ised 50% an d U H T cr eam , l ow - cal or ie cr eam an d past eu r ised l ow - f at cr eam , baker y pr odu ct s an d in r edu ced f at pr odu ct s an d in ph ar m aceu t ical s. E 4 6 5 E t h y l m e t h y l c e l l u l o s e I t is f ou n d in st er il ised, past eu r ised an d U H T cr eam , l ow - cal or ie cr eam an d past eu r ised l ow - f at 0% cr eam , baker y pr odu ct s an d in r edu ced f at pr odu ct s. Al so u sed as a t obacco addit iv e. E 4 6 6 C a r b o x y m e t h y l c e l l u l o s e , s o d i u m c a r b o x y m e t h y l c U sed in dr in k f l av ou r in gs, cor dial s, f l av ou r ed t oppin gs, br eakf ast cer eal s, sn ack bar s, in f an t 72% f or m u l a, f r oz en cakes an d m an y ot h er pr odu ct s. E 4 7 0 b M a g n e s i u m s a l t s o f e d i b l e f a t t y a c i d s U sed in cake m ix es an d ov en r eady ch ips. Al so u sed ex t en siv el y in br ead an d w h eat based baker y 53% goods, w h ich giv e t h e h om e baked t ast e. E 4 7 1 M o n o - a n d d i g l y c e r i d e I t is u sed in cake m ix es an d ov en r eady ch ips. For u se in baked goods, in cl u din g ex t en siv e u se in 48% br ead an d al l t y pes of dair y f oods, m ar gar in e an d ice cr eam . Al so u sed ex t en siv el y in br ead an d w h eat based baker y goods, w h ich giv e t h e h om e baked t ast e. E 4 7 2 a A c e t i c a c i d e s t e r s o f m o n o a n d d i g l y c e r i d e s I m pr ov es aer at ion pr oper t ies of h igh f at r ecipes an d pr odu ces a st abl e f oam in w h ipped pr odu ct s 37% by col l ect in g t oget h er t h e f at gl obu l es. E 4 7 2 b L a c t i c a c i d e s t e r s o f m o n o a n d d i g l y c e r i d e s 84% U sed as a st abil iser - Fou n d in t h in gs su ch as m ou sse deser t s, T r if l e an d som e y ogh u r t s E 4 7 2 c C i t r i c a c i d e s t e r s o f m o n o a n d d i g l y c e r i d e s 66% Per m it t ed f or u se in in f an t f or m u l a an d f ol l ow - on m il k an d ot h er f oods f or in f an t s an d y ou n g ch il dr en . E 4 7 2 d T a r t a r i c a c i d e s t e r s o f m o n o a n d d i g l y c e r i d e s 84% U sed in h igh f at br ead, edibl e f at s, w h ipped f at s an d m eat pr odu ct s. E 4 7 2 e M o n o - a n d d i a c e t y l t a r t a r i c a c i d e s t e r s I t is u sed in cr u st y br eads, su ch as r y e br ead w it h a spr in gy , ch ew y t ex t u r e, as w el l as biscu it s, 6% cof f ee w h it en er s, ice cr eam , an d sal ad dr essin gs. E 4 7 2 M i x e d a c e t i c a n d t a r t a r i c a c i d e s t e r s 0% Fou n d in pr ocessed br ead an d som e ot h er pr odu ct s. E 4 7 3 S u c r o s e e s t e r s U sed t o st abil ise m ar gar in e, m ay on n aise, sou ps an d dair y desser t s. M odif y sw el l ed st ar ch in 0% n oodl es an d baked goods. E 4 7 4 S u c r o g l y c e r i d e s 37% U sed as an em u l sif ier , st abil iser an d t h icken er - f ou n d in m an y dif f er en t pr odu ct s. E 4 7 5 P o l y g l y c e r o l e s t e r s o f f a t t y a c i d s Ex t en siv el y u sed in icin gs, t oppin gs an d cake m ix es, ice cr eam , ot h er desser t s, baker y an d past r y 97% pr odu ct s. E 4 7 6 P o l y g l y c e r o l p o l y r i c i n o l e a t e 3% M ain l y u sed in icin gs, t oppin gs an d in cake m ix es. E 4 7 7 P r o p a n e - 1 , 2 - d i o l e s t e r s o f f a t t y a c i d s U sed in baker y pr odu ct s in cakes an d w h ipped t oppin gs as em u l sif ier s an d aer at in g agen t s, sof t 6% dr in ks, ice- cr eam , an d pr ocessed m eat s. E 4 7 9 T h e r m o - o x i d i s e d s o y a o i l 91% Fou n d in m ar gar in e an d sim il ar f at em u l sion s f or f r y in g pu r poses. E 4 8 1 S o d i u m s t e a r o y l - 2 - l a c t y l a t e 60% Em u l sif ier an d st abil iser . Fou n d in baker y pr odu ct s, ch ew in g gu m , pu ddin gs an d gr av y . E 4 8 2 C a l c i u m s t e a r y o l - 2 - l a c t y l a t U sed as a con dit ion er in deh y dr at ed pot at oes ( in st an t m ash ed pot at oes) an d h el ps t o pr ev en t 92% st al in g in br ead. E 4 8 3 S t e a r y l t a r t r a t e 73% U sed as a dou gh st r en gt h en in g agen t . E 4 9 2 S o r b i t a n t r i s t e a r a t e Food addit iv e f ou n d in m an y dif f er en t pr odu ct s, e. g. in oil t oppin gs, cake m ix es, an d in 61% com pou n ded ch ocol at e. E 4 9 3 S o r b i t a n m o n o l a u r a t e 4% Fou n d in m an y pr odu ct s. E 4 9 4 S o r b i t a n m o n o - o l e a t e 45% Em u l sif ier an d st abil iser - f ou n d in n u m er ou s dif f er en t pr odu ct s. E 4 9 5 S o r b i t a n m o n o p a l m i t a t e 32% Fou n d in m an y pr odu ct s. E 9 4 1 N i t r o g e n 48% Pr opel l an t in spr ay can s. E 9 5 0 A c e s u l f a m e K , A c e s u l f a m e 46% Ar t if icial sw eet en er . E 9 5 1 A s p a r t a m e 51% Ar t if icial sw eet en er E 9 5 2 C y c l a m a t e , C y c l o h e x a n e s u l p h a m i d e a c i d 85% Sodiu m cy cl am at e is an ar t if icial sw eet en er . E 9 5 3 I s o m a l t Sw eet en er f ou n d in boil ed sw eet s, t of f ee, l ol l ipops, f u dge, w af er s, cou gh dr ops, t h r oat l oz en ges, 65% an d a w ide v ar iet y of ot h er pr odu ct s. E 9 5 4 S a c c h a r i n 62% M ost w idel y u sed su gar su bst it u t e E 9 5 7 T h a u m a t i n 76% T h au m at in is a l ow - cal or ie sw eet en er an d f l av ou r m odif ier E 9 5 9 N e o h e s p e r i d i n D C 8% Ar t if icial sw eet en er E 9 6 5 M a l t i t e , M a l t i t e s y r u p 93% M al t it ol is a su gar al coh ol ( a pol y ol ) u sed as a su gar su bst it u t e. E 9 6 6 L a c t i t e 92% Low - cal or ie sw eet en er . E 9 6 7 X y l i t o l Low - cal or ie sw eet en er . 66% E 3 2 2 L e c i t h i n ( E 3 2 2 ) 45% Em u l sif ier an d st abil iser of w at er - oil / f at m ix t u r es. U sed t o sof t en ch ocol at e. E 4 7 0 S o d i u m , p o t a s s i u m a n d c a l c i u m s a l t s 0% U sed in cake m ix es an d ov en r eady ch ips. E a r l G r e y T e a 35% A t ea f l av ou r ed w it h oil of ber gam ot E d a m a m e b e a n s 70% T h e im m at u r e soy a bean - u su al l y st eam ed in pod an d eat en dir ect l y f r om t h e pod. E e l 39% Edibl e sl en der f ish . E g g 86% T h e w h ol e egg - in cl u din g w h it e an d y ol k. E n d i v e 0% Edibl e, bit t er pl an t u sed in sal ads. F a r r o 7% Far r o is an an cien t w h ol egr ain t h at is der iv ed f r om w h eat . F e n n e l F r e s h 39% Ar om at ic f l av ou r f u l h er b of t en u sed in cookin g. F e r m e n t e d B l a c k B e a n s 28% Fer m en t ed an d sal t ed bl ack soy bean . F i g 15% Fr esh or dr ied - sof t , sw eet dar k f r u it . F i s h S a u c e 29% Con dim en t m ade f r om f ish coat ed in sal t an d f er m en t ed F i v e S p i c e 60% Spice m ix t u r e of f iv e or m or e spices u sed in cookin g. F l a x s e e d 45% Al so kn ow n as l in seed – u sed in oil s an d bakin g. G a r l i c 0% Pu n gen t bu l b, u sed in cookin g an d m edicin es. G a r l i c ( c o o k e d ) 28% Pu n gen t bu l b, u sed in cookin g an d m edicin es. G i n 27% Liqu or m ade f r om t h e j u n iper ber r y . G i n g e r H ot , f r agr an t spice. U sed as a f l av ou r in g m ain l y bu t can be f ou n d ch opped, pow der ed, pr eser v ed or 55% can died. G l u t e n 72% G l u t en . Pr esen t in w h eat , r y e, an d bar l ey . G l y c i n e 14% I t is t h e sim pl est possibl e am in o acid. G o a t 14% A dom est icat ed an im al . T h e f l esh of t h is an im al can be eat en . G o a t 's M i l k 0% M il k f r om t h e an im al . G o o s e 78% A species of du ck. T h e f l esh of t h e bir d is w idel y eat en . G o o s e b e r r i e s ( r a w) Sm al l an d f ir m bu t som et im es r ibbed an d t r an sl u cen t , gooseber r ies ar e a u n iqu e l it t l e pl an t - based 72% f ood gr ow in g on r el at iv el y sm al l , t h or n y bu sh es G r a i n s 47%

G r a n a r y B r e a d 37% A t y pe of br ead m ade w it h m al t ed w h eat f l akes - t h is giv es t h e br ead a n ot iceabl e t ex t u r e G r a p e f r u i t ( P i n k ) 31% Lar ge, r ou n d cit r u s f r u it w it h edibl e f l esh . G u a v a 76% A com m on t r opical f r u it . H a l i b u t 18% N or t h er n m ar in e f ish , eat en w or l dw ide. H a r e 5% Al so kn ow n as j ackr abbit s. A l ar ger an im al w it h in t h e r abbit f am il y . H a ze l n u t s 98% Sm al l , br ow n edibl e n u t f r om t h e h az el t r ee. H e m p M i l k 36% H em p is a dair y - f r ee al t er n at iv e t o m il k m ade f r om h em p seeds H e m p s e e d 78% H em p seeds ar e sm al l , br ow n seeds t aken f r om t h e Can n abis S at iv a pl an t . H o n e y 71% Sw eet , st icky l iqu id m ade f r om n ect ar r egu r git at ed by bees. H o p s 16% A st abil isin g agen t in Beer , al so u sed in som e deodor an t s, u sed in h er bal r em edies. H o r s e 77% Fl esh f r om a h or se. H o r s e r a d i s h 20% R oot v eget abl e u sed as a spice, m ost com m on l y u sed as a sau ce I c e b e r g l e t t u c e 100% A t y pe of l et t u ce I r o n ( F e r r . ) 33%

J a s m i n e T e a 23% A t ea t h ou gh t t o h el p boost t h e im m u n e sy st em K a l e 44% A n u t r ien t den se m em ber of t h e cabbage f am il y K a m u t 46% Kam u t is a gr ain t h at w as discov er ed in t h e an cien t Egy pt ian t om bs. K a r a y a g u m ( E 4 1 6 ) 89% T h icken in g agen t , st abil iser an d em u l sif ier . K i wi s 58% Edibl e f r u it w it h h air y skin an d gr een f l esh . L a c t o s e 30% T h is in dicat es in t ol er an ce t o l act ose f ou n d w it h in dair y m il k. L a g e r 5% T y pe of beer u su al l y pal e an d gol den in col ou r . L a m b 43% Fl esh of a y ou n g sh eep. L a m b 's l i v e r 22% T h e l iv er of t h e an im al . Widel y eat en . L e e k 37% Edibl e pl an t , eat en as a v eget abl e. L e m o n a d e A v ar iet y of sw eet en ed dr in k, ch ar act er ised by it s l em on f l av ou r . T h is does N O T m ean t h at y ou 84% n eed t o av oid l em on s, as y ou ar e in t ol er an t t o t h e addit iv es u sed w h en m akin g l em on ade. L e m o n s 0% Y el l ow cit r u s f r u it w it h f r agr an t acidic j u ice. Edibl e f l esh . L e n t i l s 7% H igh pr ot ein pu l se. L i m e 98% H y br id cit r u s f r u it , w h ich is t y pical l y r ou n d an d gr een in col ou r . L i t h i u m 60%

L o b s t e r 84% Lar ge cr u st acean , f l esh eat en cooked. L y c h e e 100% Sm al l r ou n ded f r u it w it h sw eet w h it e scen t ed f l esh , a l ar ge cen t r al st on e, an d a t h in r ou gh skin . M a c a d a m i a N u t s 76% Edibl e n u t f r om t h e m acadam ia t r ee. M a c k e r e l 59% Fr equ en t l y eat en f ish . G r een ish - bl u e in col ou r . M a i ze 23% Al so kn ow n as cor n . A cer eal gr ain M a i ze 11% T h is is cor n . I t is u sed in pr odu ct s su ch as; cor n f l akes, pol en t a, t or t il l as. M a n g o 37% Fr u it w it h edibl e f l esh . O f t en eat en an d u sed in cookin g. M a p l e S y r u p M apl e sy r u p is a sy r u p u su al l y m ade f r om t h e x y l em sap of su gar m apl e, r ed m apl e, or bl ack m apl e 84% t r ees, al t h ou gh it can al so be m ade f r om ot h er m apl e species. M a r s h m a l l o w T e a 0% A t ea t h at is t h ou gh t t o h el p ease digest iv e com pl ain t s. M i l k Dair y M il k is a n u t r ien t - r ich , w h it e l iqu id f ood pr odu ced by t h e m am m ar y gl an ds of m am m al s. T h is 40% does in cl u de al l it em s t h at ar e m ade f r om m il k in cl u din g ch eese, y ogh u r t an d bu t t er . M i l k C h o c o l a t e 0% Pl ease av oid m il k ch ocol at e in par t icu l ar . Y ou ar e f in e w it h an y ot h er ch ocol at e ( dar k, w h it e) . M i s o 87% A t r adit ion al season in g m ade w it h f er m en t ed soy bean s M o l a s s e s 74% M ol asses, or bl ack t r eacl e, is a v iscou s by - pr odu ct of r ef in in g su gar can e or su gar beet s in t o su gar . M o zze r e l l a 99% A t y pe of ch eese, m ade f r om bu f f al o m il k M u l t i - M i n e r a l s 58%

M u l t i - V i t a m i n s 96%

M u s h r o o m s 78% A f u n gi f r equ en t l y u sed in cookin g. M u s t a r d 0% H ot t ast in g y el l ow past e. Eat en an d u sed in cookin g. M u s t a r d ( g r e e n ) 22% Dar k l eaf y gr een v eget abl e. M u t t o n 16% Fl esh of a f u l l gr ow n sh eep. N e c t a r i n e s 65% a n ect ar in e bel on gs t o t h e peach f am il y an d h as a sm oot h y el l ow ish skin an d a f ir m f l esh . N u t m e g 32% A v er y com m on spice, r el at ed t o m ace. O a t m i l k 92% O at m il k is a v egan al t er n at iv e t o air y m il ks m ade pr e- soaked oat gr oat s. O a t s 5% Cer eal gr ain , gr ow n f or it 's seeds O a t s ( p o r r i d g e ) 25% Al so kn ow n as O at m eal in t h e U n it ed S t at es. Com m on l y eat en f or br eakf ast . O k r a 60% A v eget abl e al so kn ow n as l adies f in ger s. Par t of t h e m al l ow f am il y . O l i v e O i l 4% A l iqu id f at obt ain ed f r om ol iv es. O l i v e s ( B l a c k ) 47% Sm al l , edibl e f r u it . U sed f or oil s an d in cookin g. O l i v e s ( G r e e n ) 1% Sm al l , edibl e f r u it . U sed f or oil s an d in cookin g. O n i o n Pu n gen t v eget abl e. Ver y com m on l y u sed in cookin g. T h is in t ol er an ce does m ean ALL on ion s 0% sh ou l d be cu t ou t of y ou r diet . O o l o n g t e a 39% A t r adit ion al Ch in ese H er bal t ea, u sed by peopl e as a al t er n at iv e r em edy O r a n g e j u i c e 98% Ju ice m ade by squ eez in g t h e f r u it O r a n g e s 22% A cit r u s f r u it . R ou n d w it h or an ge skin an d edibl e f l esh . O v a l t i n e 74% A br an d of m il k f l av ou r in g pr odu ct m ade w it h m al t ex t r act . O x l i v e r 97% T h e l iv er of t h e an im al . Widel y eat en . O y s t e r 78% Edibl e m ol l u sc w it h r ou gh , h ar d sh el l . O y s t e r m u s h r o o m 53% A com m on l y eat en w il d m u sh r oom P a k C h o i 96% A t y pe of cabbage P a p a y a 33% T r opical f r u it w it h edibl e or an ge f l esh . P a p r i k a 92% R ed pow der ed spice u sed in cookin g. P a r m e s a n 36% A t y pe of ch eese P a r s l e y 3% Pl an t u sed as a cookin g h er b or gar n ish f or f ood. P a s s i o n f r u i t 1% A f r u it t h at is kn ow n t o be l ow in cal or ies an d h igh in n u t r ien t s P e a c h e s 51% R ou n d st on e f r u it w it h j u icy f l esh - t h is is t h e f r u it cooked. P e a n u t s 76% Ver y com m on l y eat en n u t . Eat en r aw , al so u sed in cookin g. P e a r s 49% A sw eet f r u it . P e a s 63% Sm al l , r ou n d an d gr een seed. Eat en as a v eget abl e. P e c a n n u t s 89% Edibl e, sm oot h br ow n n u t f r om t h e pecan t r ee. P e p p e r ( B l a c k ) Dr ied f r u it f r om t h e pepper v in e f am il y of Piper aceae. U sed w h ol e as pepper cor n s or gr ou n d an d 38% u sed in cookin g f or spice / f l av ou r . P e p p e r m i n t o i l 82% An essen t ial oil , kn ow n f or giv in g a cool f eel an d cal m in g ef f ect on t h e body P h e a s a n t 5% Fl esh f r om t h e bir d. A n at u r al , l ean , h ear t y m eat f r om t h is gam e bir d, t y pical l y eat en in Br it ain . P i g 's l i v e r 38% T h e l iv er of t h e an im al . Widel y eat en . P i n e N u t 27% T h e edibl e seed f r om v ar iou s pin e t r ees. P i n e a p p l e 60% Lar ge, j u icy f r u it w it h h ar d skin an d edibl e y el l ow f l esh . P i n e a p p l e j u i c e 52% Ju ice m ade by squ eez in g t h e f r u it P i s c o 29% Col or l ess or y el l ow ish - t o- am ber col or ed br an dy P l a i c e 87% Lar ge, f l at f ish . Widel y eat en . P l a n t a i n 56% A st ar ch y , u n sw eet v ar iet y of ban an a. Al so kn ow n as 't h e cookin g ban an a' P l u m s 85% O v al , f l esh y st on e f r u it . S m al l an d of t en r ed or pu r pl e in col ou r . P l u m s , d a m s o n s 56% Dar k bl u e skin , w it h a sou r t ast e. I n t h e pl u m f am il y . P o m e g r a n a t e j u i c e 78% Ju ice m ade by squ eez in g t h e f r u it P o m e g r a n a t e s 42% A m ediu m siz e f r u it t h at con t ain s m an y sm al l r ed seeds t h at can be eat en . P o p p y S e e d 49% Sm al l seed f r om t h e poppy f l ow er . O f t en u sed in cookin g an d bakin g. P o r k 98% Fl esh of a pig. P o r t o b e l l o M u s h r o o m 88% T h e l ar gest t y pe of m u sh r oom . P o t a t o e s 2% St ar ch y pl an t . Ver y com m on f ood. P r a wn s 75% A seaf ood w h ich r esem bl es a l ar ge sh r im p P r i n g l e s 59% Cr isps P r o s e c c o An I t al ian spar kl in g w in e. 44%

P r u n e s 53% A pr u n e is a dr ied pl u m . P r u n e s ( r a w) 0% A pr u n e is a dr ied pl u m . P u m p k i n 63% Lar ge or an ge f r u it . Fl esh u sed f or cookin g. P u m p k i n S e e d 78% T h e seed of a pu m pkin . Q u i n c e 33% Sim il ar t o t h e pear in appear an ce, u su al l y gol den - y el l ow w h en m at u r e. Q u i n o a 61% Cu l t iv at ed cr op w it h st ar ch y seeds. R a b b i t 48% Sm al l pl an t - eat in g an im al . R a d i s h 52% Pu n gen t t ast in g r oot . O f t en eat en r aw in sal ads. R a i s i n s 33% A par t ial l y dr ied gr ape. R a s p b e r r i e s 100% An edibl e sof t f r u it r el at ed t o t h e bl ackber r y , con sist in g of a cl u st er of r eddish - pin k dr u pel et s. R e d K i d n e y B e a n 44% Sm al l bean , deep r ed in col ou r . R e d W i n e 29% Win e m ade w it h r ed gr apes. R i c e - B r o wn 59% Sm al l br ow n gr ain s R i c e m i l k 49% R ice m il k is a gr ain m il k t h at is u n sw eet en ed an d m ade f r om r ice. R i c e v i n e g a r 52% R ice v in egar is a v in egar m ade f r om f er m en t ed r ice. R o c k e t ( A r u g u l a ) 86% Sal ad l eaf w it h a st r on g, pepper y f l av ou r . R o o i b o s t e a 0% A r ed t ea w it h a m il d, ar om at ic t ast e R o s e m a r y 0% A per en n ial h er b - u sed f or f l av ou r in g R u m R u m is a dist il l ed al coh ol ic bev er age m ade f r om su gar can e by pr odu ct s by a pr ocess of 6% f er m en t at ion an d dist il l at ion . R u n n e r b e a n s 10% Bean w it h l on g, f l at an d edibl e pods. R y e 96% A gr ass gr ow n ex t en siv el y as a gr ain , f oods con t ain in g r y e, in cl u de br ead an d cr acker s S a g e 32% Ar om at ic h er b u sed in cookin g. S a k e 0% Japan ese r ice w in e. S a l m o n 92% Lar ge, u su al l y pin k f ish . Ver y popu l ar f ood. S a l t A m in er al com m on l y u sed f or f l av ou r 33% S a m b u c a 0% I t al ian in or igin , an al coh ol ic dr in k w it h an in t en se an ise f l av ou r . S a r d i n e 47% Y ou n g pil ch ar d, w idel y eat en . S e s a m e O i l 72% Edibl e v eget abl e oil der iv ed f r om sesam e seeds. S e s a m e s e e d 0% O il r ich seeds f r om t h e sesam e pl an t . S e s a m e S e e d 70% O il - r ich seeds f r om sesam e pl an t . S h a o x i n g W i n e 76% Widel y u sed as bot h a bev er age an d a cookin g w in e in Ch in ese cu isin e. S h e e p 's M i l k 59% M il k f r om t h e S h eep. S h e l l f i s h 75% Som e cr u st acean s com m on l y eat en ar e sh r im p, l obst er s, cr ay f ish , an d cr abs. S h i t a k e m u s h r o o m 54% A t y pe of m u sh r oom h igh in v it am in B & D S h r i m p 95% Sm al l cr u st acean , of t en eat en . S i l i c o n 77%

S m o k e d h e r r i n g 34% Wh ol e f ish col d- sm oked S o l e 22% Edibl e f l at f ish . S o y s a u c e 100% A Ch in ese con dim en t m ade w it h soy bean s S o y a 56% I n cl u des al l pr odu ct s m ade w it h t h e soy a bean . S o y a B e a n 18% Bean of t h e soy a pl an t . Ver y h igh in pr ot ein . S p e l t 69% A t y pe of w h eat , al so kn ow n as din kel w h eat . S p i n a c h 28% A dar k gr een l eaf y v eget abl e t h at ’l l m ake y ou st r on ger ! S t a r A n i s e 88% A spice u sed in cookin g. S t e v i a 51% St ev ia is a su gar su bst it u t e t h at is u sed t o sw eet en bev er ages m ade f r om st ev iol gl y cosides. S t i l t o n 44% A bl u e- v ein ed ch eese kn ow n f or it s st r on g sm el l an d t ast e. S t r a wb e r r i e s 8% Edibl e, sw eet f r u it . R ed w it h seed st u dded skin . S u g a r 60% G r an u l at ed su gar . S u n f l o we r o i l 44% O il ex t r act ed by pr essin g t h e seeds of a su n f l ow er S we d e Lar ge, y el l ow f l esh ed r oot v eget abl e. 58%

S we e t P o t a t o 0% A t y pe of pot at o - sw eet in t ast e an d or an ge in col ou r S we e t b r e a d s 73% T h e cu l in ar y n am e f or t h e t h y m u s or t h e pan cr eas T a m r i n d 60% U sed as f l av ou r in g in cookin g T e a ( B l a c k ) 68% Bl ack t ea m ade f r om t h e t ea l eaf T e q u i l a 32% An al coh ol ic dr in k m ade f r om t h e bl u e agav e pl an t . T h y m e 0% An ar om at ic ev er gr een h er b T o m a t o 80% R ed f r u it . Eat en as a v eget abl e in sal ads an d u sed in cookin g. T o m a t o 44% R ed f r u it . Eat en as a v eget abl e in sal ads an d u sed in cookin g. T u n a 99% A com m on l y eat en t y pe of f ish . a su b gr ou p of t h e m acker el f am il y T u r m e r i c 54% Ar om at ic pow der u sed in cookin g. T u r n i p 67% A r oot v eget abl e, pu r pl e an d w h it e in col ou r . V a n i l l a 9% Su bst an ce f r om v an il l a pods, of t en u sed as f l av ou r in g. V e a l 71% Fl esh of a baby cal f . V e n i s o n 43% Fl esh f r om a deer . V e r m o u t h 71% Ar om at iz ed, f or t if ied w in e f l av or ed w it h v ar iou s bot an ical s. V i t a m i n A Sou r ces - Apr icot , Br occol i, Br u ssel s spr ou t s, Bu t t er n u t squ ash , Can t al ou pe m el on , Car r ot s, Ch il l i 39% pepper s & dar k l eaf y gr een s S ign s of def icien cy - Poor n igh t v ision , Cl ou dy , dr y ey es, T h ick skin an d r ash es V i t a m i n A 1 A f or m of v it am in A f ou n d in f ish l iv er oil s. T h e v it am in is n eeded f or h eal t h y v ision an d skin 14% epit h el iu m . V i t a m i n A 2 38% An al t er n at iv e f or m of v it am in A f ou n d in t h e t issu es of f r esh w at er f ish V i t a m i n B 1 Sou r ces - Aspar agu s, su n f l ow er seeds, gr een peas, f l ax seeds, Br u ssel spr ou t s, spin ach , cabbage, 75% au ber gin e, r om ain e l et t u ce, n av y bean s, bl ack bean s, bar l ey , l en t il s S ign s of def icien cy - H eadach e, N au sea, Fat igu e, I r r it abil it y V i t a m i n B 1 3 Vit am in B13 is f ou n d in m il k, dair y pr odu ct s, l iv er , y east , r oot s an d pl an t s. Vit am in B13 h as a 47% ben ef icial ef f ect on l iv er f u n ct ion an d im pr ov es it s per f or m an ce. V i t a m i n B 1 7 67% Vit am in B17 is f ou n d in Apr icot seeds, pr u n es, pear s, peach es, ch er r ies, appl es an d n u t s. V i t a m i n B 2 ( R i b o f l a v i n ) Sou r ces - S pin ach , cr im in i m u sh r oom s, aspar agu s, sea v eget abl es, eggs, cow s m il k, br occol i, 36% sw iss ch ar d, gr een bean s, kal e, bel l pepper s, soy bean s S ign s of def icien cy - S l ow m et abol ism , M ou t h or l ip sor es, S kin in f l am m at ion , S or e t h r oat V i t a m i n B 3 ( N i a c i n ) Sou r ces - T u n a, ch icken , t u r key , sal m on , l am b, beef , aspar agu s, t om at o, bel l pepper s, sar din es, 14% sh r im p, br ow n r ice, sw eet pot at o, su n f l ow er seeds, bar l ey , gr een peas S ign s of def icien cy - I n digest ion , Fat igu e, Vom it in g, Depr ession V i t a m i n B - c o m p l e x R ef er r ed t o as v it am in B com pl ex , t h e eigh t B v it am in s — pl ay an im por t an t r ol e in keepin g ou r 22% bodies r u n n in g l ike w el l - oil ed m ach in es. T h ese essen t ial n u t r ien t s h el p con v er t ou r f ood in t o f u el , al l ow in g u s t o st ay en er giz ed t h r ou gh ou t t h e day . V i t a m i n B - C o m p l e x R ef er r ed t o as v it am in B com pl ex , t h e eigh t B v it am in s — pl ay an im por t an t r ol e in keepin g ou r 32% bodies r u n n in g l ike w el l - oil ed m ach in es. T h ese essen t ial n u t r ien t s h el p con v er t ou r f ood in t o f u el , al l ow in g u s t o st ay en er giz ed t h r ou gh ou t t h e day . V i t a m i n D 1 8%

V i t a m i n D 2 21% Vit am in D2 is pr odu ced by pl an t s. V i t a m i n D 3 41% Vit am in D3 is pr odu ced by an im al - sou r ced f oods. V i t a m i n D 4 0%

V i t a m i n F Vit am in F, Per h aps al so kn ow n as l in ol eic acid, an om ega- 6 essen t ial f at t y acid is f ou n d in oil , n u t s 51% an d seeds an d an im al pr odu ct s. I t aids br ain f u n ct ion , n or m al gr ow t h , skin an d h air r egen er at ion , bon e h eal t h , an d m et abol ic f u n ct ion . V i t a m i n G 46%

V i t a m i n H ( B i o t i n ) Sou r ces - Al m on ds, Ar t ich oke, Av ocado, Ban an a, Bl ack ey ed peas, Br az il n u t s, O n ion , Pean u t s, 74% Pecan s, R aspber r ies, S oy , S t r aw ber r ies, S w eet pot at o S ign s of def icien cy - H air l oss, Dr y scal y skin , Cr ackin g in cor n er of t h e m ou t h V i t a m i n K 1 96%

V i t a m i n K 2 73% Vit am in K2 is f ou n d in an im al pr odu ct s an d f er m en t ed f oods. V i t a m i n P Sou r ces - Appl es, Cr an ber r ies, Bl ackber r ies, Lem on , Lim e, O r an ges, G r apef r u it , Peach es, Pl u m s, 13% Br occol i, Kal e, O n ion , R ed pepper , ch il l i pepper s, spin ach , cel er y , okr a, cin n am on , gr een t ea S ign s of def icien cy - Br u isin g, f r agil e capil iar ies, N ose bl eeds, Var icose v ein s V i t a m i n T 47%

V o d k a 67% A dist il l ed al coh ol ic bev er age. W a l n u t s 95% Edibl e seed eat en r aw or u sed in cookin g / bakin g. W a t e r c r e s s 67% A sal ad l eaf . W a t e r m e l o n 80% Edibl e v ar iet y of m el on w it h gr een skin an d r ed f l esh . W h e a t 61% A cer eal gr ain . W h e a t f l o u r 79% Wh eat f l ou r is a pow der m ade f r om t h e gr in din g of w h eat W h i s k y 87% A spir it dist il l ed f r om m al t ed gr ain , especial l y bar l ey or r y e. W h i t e p e p p e r 16% Spice m ade f r om w h it e pepper cor n s. W h i t e wi n e 68% Win e m ade w it h w h it e gr apes. W h i t e f i s h 31% Com m on n am e f or sev er al species of f ish - in cl u din g cod, h addock, h ake an d pol l ock. W i n k l e s 98% Sm al l edibl e sea sn ail . Y a m s Cu l t iv at ed f or t h e con su m pt ion of t h eir st ar ch y t u ber s in m an y t em per at e an d su bt r opical w or l d 25% r egion s Y e a s t 12% T y pe of f u n gu s u sed in m akin g al coh ol an d bakin g. Y t t r i u m ( Y ) 37% U sed in t h e r ed col ou r in g in t el ev ision t u bes N o n - F o o d I n t o l e r a n c e s Th e s e i t e m s a r e c l a s s e d a s No n - Fo o d It e m s , m e a n i n g t h e y a r e n o t t y p i c a l l y e d i b l e . Th e n o n - f o o d i t e m s c o u l d b e c a u s i n g a r e a c t i o n b y b e i n g c l o s e t o y o u r s k i n v i a i n h a l a t i o n .

A l l t h e i t e m s l i s t e d b e l o w a r e n o n - f o o d i t e m s y o u h a v e s h o wn a r e a c t i o n t o wh i c h i s c l a s s e d a s 8 5 %. A n y t h i n g u n d e r t h i s t h r e s h o l d wi l l NOT b e c a u s i n g i s s u e s t o y o u r h e a l t h a n d t h e r e f o r e n o r e a c t i o n s o r ‘ s y m p t o m s ’ .

A d e n i n e 29% A v it am in com pou n d f ou n d in t ea A l d e r ( A l n u s g l u t i n o s a ) 94% A t r ee of t h e beech gen u s. A m p i c i l l o y l 83% U sed in pen icil l in based dr u gs. A n i s a k i s 79% A par asit ic w or m f ou n d in f ish . A n t i m o n y 12% An al l oy u sed f or bat t er ies, l ow f r ict ion m et al s, t y pe m et al an d cabl e sh eat h in g A p p l e T r e e 22% T r ees t h at pr odu ce f r u it s. A r t e m i s i a S a l i n a 55% Fish f ood A s c a r i s A r ou n d w or m par asit e T h is does n ot in dicat e t h at t h e par asit e is in t h e body - it m ean s t h at if t h e 92% body w er e t o com e in t o con t act w it h it m or e pr on ou n ced sy m pt om s w ou l d be n ot iced. A s h ( F r a x i n u s e x c e l s i o r ) 0% Kn ow n as t h e ash , or Eu r opean ash or com m on ash t o dist in gu ish it f r om ot h er t y pes of ash A s p e n ( P o p u l u s t r e m u l a ) 8% T r ee n at iv e t o Eu r ope an d Asia A s p e r g i l l u s F u m i g a t u s Fu n gu s t h at is w idespr ead in n at u r e, t y pical l y f ou n d in soil an d decay in g or gan ic m at t er su ch as 58% com post h eaps. A s p e r g i l l u s N i g e r 6% Bl ack m ou l d t h at appear s on f r u it , v eget abl es an d n u t s. A s t e r 79% A t y pe of f l ow er . B a r i u m ( B a ) 77% A sof t m et al t h at is giv en t o pat ien t s su f f er in g w it h digest iv e disor der s "a bar iu m m eal " B a r l e y ( H o r d e u m v u l g a r e ) 37% A m aj or cu l t iv at ed cer eal gr ain . O f t en in beer . B e e 92% Bees ar e f l y in g in sect s cl osel y r el at ed t o w asps an d an t s, kn ow n f or t h eir r ol e in pol l in at ion . B e e c h ( F a g u s s i l v a t i c a ) A decidu ou s t r ee bel on gin g t o t h e beech f am il y . Kn ow n as com m on beech or Eu r opean beech 65% t r ee. B e r m u d a g r a s s 68% A cr eepin g gr ass f ou n d in w ar m er cl im at es B i r c h 59% A t h in l eav ed, h ar dw ood t r ee B l a c k b e r r y b u s h 93% T h is in t ol er an ce r ef er s t o t h e pol l en s an d spor es giv en f r om t h e pl an t B o r o n ( B o ) A t r ace m et al f ou n d in f ood su ppl em en t s 15% B o v i n e s 0% An an im al of t h e cat t l e gr ou p, w h ich al so in cl u des bu f f al oes an d bison . B r a s s i c a N a p u s ( R a p e s e e d ) 78% Pl an t h ar v est ed f or it s seeds. Y el l ow w h en f l ow er in g. B r o m i n e ( B r ) 33% U sed in sw im m in g pool s as an al t er n at iv e t o ch l or in e. B u c k wh e a t 61% T h is r ef er s t o t h e pol l en s an d spor es giv en f r om t h e pl an t B u d g e r i g a r s 51% Sm al l bir d, of t en kept as a pet B u t t e r c u p ( R a n u n c u l u s s p p . ) 71% Sm al l f l ow er w it h sh in y y el l ow pet al s. C a e s i u m ( C s ) 4% A r ar e w h it e m et al u sed in el ect r on ics C a l c i u m ( C a ) 35% An al kal in e ear t h m et al f ou n d in cem en t C a l l u n a 50% A t y pe of h eat h er pl an t C a n a r i e s 85% Sm al l species of bir d, m ost com m on l y y el l ow in col ou r . C a t s 20% Com m on h ou se pet C h a m o m i l e ( M a t r i c a r i a c h a m o m i l l a ) 57% Pl an t , of t en u sed f or m edicin al pu r poses. Ver y of t en u sed t o m ake a t ea. C h e r r y t r e e 44% T r ee w h ich pr odu ces t h e f r u it C h i c k e n F e a t h e r s 39% Feat h er s f r om t h e ch icken species of bir d. C h i l e P i n e ( M o n k e y P u zzl e ) 40% An ev er gr een t r ee C h r y s a n t h e m u m ( C . m o r i f o l i u m ) 27% A per en n ial pl an t . C l o v e r ( T r i o f o l i u m s p p . ) 99% A f l ow er u su al l y f ou n d in f iel ds an d dr y past u r es C o l o n i a l b e n t g r a s s ( A g r o s t i s t e n u i s ) 83% G r ass t h at gr ow s in m oist l an ds an d gr assl an ds. C u r r a n t b u s h 99% Pl an t w h ich pr odu ces sm al l cu r r an t s - bot h r ed an d bl ack D a h l i a ( D a h l i a h y b r i d a ) 10% Dah l ia is a gen u s of bu sh y , t u ber ou s, h er baceou s per en n ial pl an t s n at iv e t o M ex ico. D a n d e l i o n ( T a r a x u m d u p l i d e n s ) 28% A w eed of t h e daisy f l ow er . Kn ow n f or it s big, y el l ow f l ow er . D e a d n e t t l e 50% Fl ow er in g pl an t D e e r E p i t h e l i u m 58% Epit h el iu m is skin or cel l s. D o c k ( R u m e x a c e t o s a ) 49% Com m on gar den w eed. Al so kn ow n as sor r el or r u m ex . D o g s Com m on h ou seh ol d pet 59%

D o wn y b i r c h ( B e t u l a v e r r i c o ) 73% Dow n y bir ch is a decidu ou s br oadl eaf t r ee n at iv e t o t h e U K D u c k f e a t h e r s 87% Feat h er s f r om t h e bir d. D u s t 23% Con sist s of par t icl es f r om t h e at m osph er e an d en v ir on m en t , su ch as soil . E 1 2 0 1 P o l y v i n y l p y r r o l i d o n e 50% Fl av ou r s an d f r agr an ces, ph ar m aceu t ical s E 1 2 0 2 P o l y v i n y l p o l y p y r r o l i d o n e 53% Win e, beer , ph ar m aceu t ical s E 2 1 2 P o t a s s i u m b e n zo a t e , b e n zo i c a c i d U sed as a pr eser v at iv e, bot h an t ibact er ial an d an t i- f u n gal . Can be f ou n d in m ar gar in e, pickl ed 35% cu cu m ber s, pin eappl e j u ice an d t abl e ol iv es. E 2 1 6 P r o p y l - p a r a - h y d r o x y b e n zo a t e ( P H B E s t e r ) I t is a pr eser v at iv e t y pical l y f ou n d in m an y w at er - based cosm et ics, su ch as cr eam s, l ot ion s, 10% sh am poos an d bat h pr odu ct s. E 2 3 0 B i p h e n y l , D i p h e n y l 16% U sed f or agr icu l t u r al pu r poses ( an ar om at ic f u n gicide) , it is a skin an d ey e ir r it an t . E 2 3 1 O r t h o p h e n y l p h e n o l An t i f u n gal agen t u sed f or agr icu l t u r al pu r poses. Pr odu ct s su ch as pear s, car r ot s, peach es, pl u m s, 40% pr u n es, sw eet pot at oes, cit r u s f r u it s, pin eappl e, t om at oes, pepper s, ch er r ies, an d n ect ar in es ar e t y pical l y t r eat ed post h ar v est . E 2 3 2 S o d i u m o r t h o p h e n y l p h e n a t e , O r t h o p h e n y l p h e n o l 90% Pr eser v at iv e. E 2 3 5 N a t a m y c i n e N at am y cin ( Pim ar icin ) is an an t im y ot ic f ood addit iv e u sed t o pr ot ect ch eese f r om m ou l d an d y east 20% gr ow t h . E 2 8 4 B o r i c a c i d An acidit y r egu l at or . Bor ic acid is best kn ow n f or bein g an an t isept ic, it is al so u sed in cr eam s an d 83% oin t m en t s, in sect icides, l eat h er f in ish in g, pain t s. E 2 8 5 S o d i u m t e t r a b o r a t e , B o r i c a c i d 42% U ses in cl u din g as an added in gr edien t in w ash in g pow der , w at er sof t en er s an d soaps. E 2 9 0 C a r b o n d i o x i d e , c a r b o n i c a c i d 89% T y pical pr odu ct s in cl u de f iz z y dr in ks, car t on f r u it j u ice, w in e. E 3 8 5 C a l c i u m s o d i u m e t h y l e n e d i a m i n e t e t r a - a c e t a t e ( E D T A ) EDT A is u sed in can n ed sof t dr in k, t in n ed w h it e pot at oes, sal ad dr essin gs, egg pr odu ct s, 25% ol eom ar gar in e, pot at o sal ad, l im a bean s, m u sh r oom s, pecan pie f il l in g, san dw ich spr eads E 4 9 1 S o r b i t a n m o n o s t e a r a t e U sed in f in e baker y w ar es, an u sol pil e cr eam an d cr eam f or dr y an d sen sit iv e skin s. H as been 10% kn ow n t o cau se ir r it an t ef f ect s. E 9 3 9 H e l i u m 2% N at u r al in ser t gas in can n ed pr odu ct s. E 9 4 2 D i - n i t r o g e n m o n o x i d e M ost com m on u ses ar e in aer osol w h ipped cr eam can ist er s, cookin g spr ay s, an d as an in er t gas 8% u sed t o displ ace ox y gen , t o in h ibit bact er ial gr ow t h , w h en f il l in g packages of pot at o ch ips an d ot h er sim il ar sn ack f oods. E 9 4 8 O x y g e n 61% U sed in m odif ied at m osph er e packagin g as pr eser v at iv e. E 9 9 9 Q u i l l a j a e x t r a c t 29% Foam in g agen t . I t is u sed in t h e pr odu ct ion of f oam on n on - al coh ol ic bev er ages. E 4 1 3 T r a g a c a n t h 42% A n at u r al gu m , u sed in l eat h er w or k an d pain t s. E l d e r ( S a m b u c u s n i g r a ) 40% T h e pl an t t h at pr odu ces t h e el der ber r y . E l m ( U l m u s g l a b r a ) 0% T h e m ost com m on of t h e El m t r ee f am il y E u r o p e a n b e e c h 43% A r u n n in g t r ee bel on gin g t o t h e bir ch f am il y . E u r o p e a n l i m e ( T i l i a e u r o p e a ) 82% G en er al l y kn ow n as t h e com m on l im e ( Br it ish I sl es) or com m on l in den F a l s e a c a c i a ( R o b i n i a p s e u d a c a c i a ) 60% A species of t r ee F e s c u e s Fest u ca is a gen u s of f l ow er in g pl an t s bel on gin g t o t h e gr ass f am il y , Poaceae. T h ey ar e ev er gr een 9% or h er baceou s per en n ial t u f t ed gr asses. F i r e we e d / G r e a t wi l l o w h e r b ( E p i l o b i u m a n g u s t i f o l i u m ) Com m on l y kn ow n in N or t h Am er ica as f ir e- w eed, in som e par t s of Can ada as gr eat w il l ow h er b, 58% an d in Br it ain as r ose- bay w il l ow h er b F l o we r i n g p l a n t s T h e f l ow er in g pl an t s, al so kn ow n as An giosper m ae or M agn ol ioph y t a, ar e t h e m ost div er se gr ou p 34% of l an d pl an t s F o x E p i t h e l i u m 100% Epit h el iu m is skin or cel l s. F u n g u s 54% I n cl u din g m ou l ds, m u sh r oom s, an d t oadst ool s. G a l l i u m ( G a ) 60% U sed in m edical t h er m om et er s an d el ect r ical equ ipm en t G l a s k r a u t ( P a r i e t a r i a o f f i c i n a l i s ) 10% N o st in gin g pl an t . T h e pl an t gr ow s on r u bbish an d on w al l s, h en ce t h e n am e. G l a t t h a f e r 43% T al l f al se- oat gr ass, u su al l y f ou n d in m eadow s. G o a t s 91% Dom est icat ed an im al G o l d e n r o d ( S o l i d a g o v i r g a u r e a ) 39% Sol idago v ir gau r ea is an h er baceou s per en n ial pl an t of t h e f am il y Ast er aceae G o o s e f e a t h e r s 99% Feat h er s f r om t h is species of bir d. O f t en u sed in h ou seh ol d f u r n it u r e. G r a s s e s / H e r b s 54% Wil d gr asses f ou n d in n at u r e H a f n i u m ( H f ) 16% Ver y r ar e el em en t f ou n d in pl asm a w el din g equ ipm en t H a m s t e r s 54% Sm al l an im al , of t en kept as a pet . H a wt h o r n ( C r a t a e g u s s p p . ) 55% T r ees t h at pr odu ce sm al l w h it e- pin k f l ow er s an d r ed ber r ies H a ze l ( C o r y l u s a v e l l a n a ) 66% T h e com m on h az el t r ee H o p ( H u m u l u s l u p u l u s ) 77% A f l ow er in g pl an t - u sed f or beer pr odu ct ion H o r n b e a m ( C a r p i n u s b e t u l u s ) 6% A h ar dw ood t r ee H o r s e B o t F l y 0% T y pe of f l y w h ich v er y of t en cau ses ir r it at ion t o h or ses. H o r s e c h e s t n u t ( A e s c u l u s h i p p o c a s t a n u m ) Aescu l u s h ippocast an u m is a species of f l ow er in g pl an t in t h e soapber r y an d l y ch ee f am il y 0% Sapin daceae. H o r s e s 20% A l ar ge, f ou r - l egged m am m al . H o u s e d u s t m i t e 83% O n e of t h e biggest cau ses of al l er gies, l iv es in sof t f u r n ish in gs, m at t r esses, pil l ow s, car pet s et c. H y a c i n t h ( E n d y m i o n n o n s c r i p t u s ) 89% H y acin t h u s is a sm al l gen u s of bu l bou s, f r agr an t f l ow er in g pl an t s I n d i u m ( I n ) 45% Can be f ou n d in com m on el ect r ical com pon en t s I r i d i u m ( I r ) 0% T h e m ain u se of ir idiu m is as a h ar den in g agen t in pl at in u m al l oy s an d com pass bear in gs I r o n ( F e r r o u s ) ( F e ) 36% U sed in t h e con st r u ct ion in du st r y - t h e m ost com m on el em en t on ear t h J a c a r a n d a T r e e 53% Fl ow er in g t r ee n at iv e t o t r opical an d su bt r opical r egion s. J a p a n e s e C e d a r 23% A t r ee. J a p a n e s e M i l l e t 15% A gr ass. J a s m i n e ( P h i l a d e l p h u s s p p . ) 61% Pl an t w it h w h it e f l ow er s an d st r on g f r agr an ce J u n i p e r b u s h 25% T h e pl an t w h ich pr odu ces t h e j u n iper ber r y . Dist in ct iv e f r agr an ce u n l ike m ost bu sh es. K a m m g r a s ( C y n o s u r u s c r i s t a t u s ) 0% Al so kn ow n as cr est ed dog's t ail - ch ar act er ised by a seed h ead t h at is f l at on on e side K e n t u c k y b l u e g r a s s ( P o a p r a t e n s i s ) 31% Com m on , sm oot h m eadow gr ass. L a b u r n u m ( L a b u r n u m a n a g y r o i d e s ) Labu r n u m an agy r oides, t h e com m on l abu r n u m , gol den ch ain or gol den r ain , is a species in t h e 65% su bf am il y Faboideae, an d gen u s Labu r n u m . L a r c h A con if er ou s t r ee w it h bu n ch es of decidu ou s br igh t gr een n eedl es, f ou n d in cool r egion s of t h e 99% n or t h er n h em isph er e. I t is gr ow n f or it s t ou gh t im ber an d it s r esin ( w h ich y iel ds t u r pen t in e) . L i l a c ( S y r i n g a v u l g a r i s ) 21% A v iol et col ou r ed f l ow er L i n d e n T r e e 36% Al so kn ow n as l im e t r ee. L i t h i u m ( L i ) 43% Com m on l y f ou n d in h ou seh ol d bat t er y oper at ed equ ipm en t L u p i n e ( L u p i n u s p o l y p h y l l u s ) Lu pin u s pol y ph y l l u s is a species of l u pin e n at iv e t o w est er n N or t h Am er ica f r om sou t h er n Al aska 3% an d Br it ish Col u m bia east t o Q u ebec M a i ze ( Z e a m a y s ) 0% A pl an t - kn ow n al so as cor n . M a n g a n e s e ( M n ) 0% U sed in dr in ks can s M a n g r o v e 41% T r opical sh r u b or t r ee M a r g u e r i t e ( L e u c a n t h e m u m v u l g a r e ) 87% A t y pe of daisy f l ow er . Al so kn ow n as t h e O x ey e daisy . M e a d o w f e s c u e ( F e s t u c a p r a t e n s i s ) 0% T al l , l oosel y t u f f ed gr ass w it h l on g f l at l eav es. M e a d o w f o x t a i l ( A l o p e c u r u s p r a t . ) 60% A com m on t y pe of gr ass M e l d e ( A t r i p l e x s p p . ) 14% A bu sh t y pe pl an t . Al so kn ow n as sal t bu sh . M i c e 5% A sm al l r oden t , ch ar act er ised by sm al l poin t y n ose an d sm al l r ou n ded ear s. M i n k E p i t h e l i u m 79% Epit h el iu m is skin or cel l s. M i s t e l t o e Com m on n am e f or t h e pl an t w h ich pr odu ces sm al l w h it e ber r ies. T r adit ion al l y u sed t o decor at e t h e 83% h ou se du r in g t h e f est iv e per iod. M o l y b d e n u m ( M o ) 13% U su al l y m ix ed w it h ot h er al l oy s f or u se in m an y dif f er en t pr odu ct s. M o s q u i t o 66% Fl y in g in sect w h ich bit es h u m an s an d an im al s. M u g wo r t ( A r t e m i s i a v u l g a r i s ) 76% Ar om at ic pl an t . O ccasion al l y u sed in f ood an d beer . M u l b e r r y 15% Sm al l t r ee w h ich bear s dar k pu r pl e f r u it . N a r c i s s u s ( N a r c i s s u s s p p . ) 0% A gen u s of pr edom in an t l y spr in g per en n ial pl an t s. N e w B e l g i a n A s t e r 9% A species of daisy N i o b i u m ( N b ) 85% O f t en u sed in pipel in e con st r u ct ion . Al so f ou n d in j et en gin es an d h eat r esist an t equ ipm en t O a k ( Q u e r c u s r o b u r ) 38% Lar ge t r ee. N at iv e t o Eu r ope. O a t s ( A v e n a s a t i v a ) 66% T h e com m on oat - a cu l t iv at ed cer eal gr ain , al so kn ow n as gen er al oat s. O r c h a r d g r a s s ( D a c t y l i s g l o m e r a t a ) 61% Al so kn ow n as cocks f oot gr ass. O s m i u m ( O s ) 0% U sed in su r gical im pl an t s in cl u din g pacem aker s an d h ear t v al v e r epl acem en t s P a r r o t F e a t h e r s 43% Feat h er s f r om t h e par r ot species of bir d. P e a r t r e e 21% T y pe of t r ee w h ich pr odu ces t h e f r u it P e r e n n i a l r y e g r a s s ( L o l i u m p e r e n n e ) 12% Al so kn ow n as En gl ish r y egr ass. P i g e o n s 78% A sm al l species of bir d, kn ow n t o popu l at e u r ban ar eas. P i g we e d ( C h e n o p o d i u m a l b u m ) 71% A pl an t of t h e am ar an t h f am il y . P i n e ( P i n u s s p p . ) 23% A con if er t r ee P i n e , S c o t t i s h ( P i n u s s y l v e s t r i s ) 83% Species of pin e t r ee. al so kn ow n as S cot 's pin e P l a n e t r e e ( P l a t a n u s a c e r i f o l i a ) A t al l t r ee. Act u al l y a h y br id t r ee. 64%

P l a n t a i n ( P l a n t a g o m a j o r ) 67% Com m on pl an t . Kn ow n f or it s br oad, sh el l sh aped l eaf . P o l l e n I Pol l en is a f in e t o coar se pow der y su bst an ce com pr isin g pol l en gr ain s w h ich ar e m al e 88% m icr ogam et oph y t es of seed pl an t s P o l o n i u m ( P o ) 43% U n com m on . Can be f ou n d in ph ot ogr aph ic f il m s. P o p l a r ( P o p u l u s s p p . ) 5% Decidu ou s f l ow er in g t r ee P r i m r o s e ( P r i m u l u s ) 61% A w idel y spr ead w oodl an d f l ow er P r i v e t ( L i g u s t r u m s p p . ) 14% H eav il y scen t ed sh r u b w it h poison ou s bl ack ber r ies. P r o s o p i s s p p . Pr osopis is a gen u s of f l ow er in g pl an t s in t h e pea f am il y , Fabaceae. I t con t ain s ar ou n d 45 species 0% of spin y t r ees an d sh r u bs Q a c k g r a s s ( A g r o p y r o n r e p e n s ) 66% Ver y com m on per en n ial gr ass. Al so kn ow n as cou ch gr ass. R a b b i t s 90% Sm al l pl an t eat in g an im al . R a d i u m ( R a ) 43% Com m er cial l y sou r ced in t h e ar t of col ou r in g gl ass R a g we e d ( A m b r o s i a e l a t i o r ) 40% A pl an t . A m aj or cau se of h ay - f ev er . R a t s 44% R oden t , com m on l y kn ow n as a pest in u r ban en v ir on m en t s. R e d f e s c u e ( F e s t u c a r u b r a ) 29% Com m on , t al l gr ass - r ed in col ou r R i b wo r t ( P l a n t a g o l a n c e o l a t a ) 0% Com m on w eed al so kn ow n as Lam b's t on gu e. R o s e ( R o s a s p p . ) 42% A r ose is a w oody per en n ial f l ow er in g pl an t of t h e gen u s R osa R u b b e r T r e e 97% T h e r u bber t r ee or r u bber pl an t , is a t r ee bel on gin g t o t h e f am il y Eu ph or biaceae R u b i d i u m ( R b ) 0% Com m er cial l y u sed in f ir ew or ks R u t h e n i u m ( R u ) 68% U sed as a st r en gt h en in g agen t in el ect r ical equ ipm en t , can al so be f ou n d in som e j ew el l er y R y e A gr ass gr ow n ex t en siv el y as a gr ain . T h is in t ol er an ce r ef er s t o t h e pol l en s an d spor es giv en f r om 77% t h e pl an t S c a n d i u m ( S c ) 46% Fou n d com m er cial l y in basebal l bat s an d bicy cl es S c o t c h h e a t h e r ( C a l l u n a v u l g a r i s ) 78% An ev er gr een pl an t . S h r u b s 38% A t y pe of pl an t . S p e l t 43% A t y pe of w h eat , al so kn ow n as din kel w h eat . S p r u c e ( P i c e a a b i e s ) 0% A con if er ou s ev er gr een t r ee S t i n g i n g n e t t l e ( U r t i c a d i o i c a ) 12% A pl an t , t h at if t ou ch ed st in gs t h e skin . S t o r a g e M i t e 3% Lin ked t o h ou se du st m it e n or m al l y f ou n d in m or e agr icu l t u r al su r r ou n din gs. S t r a wb e r r y Edibl e, sw eet f r u it . R ed w it h seed st u dded skin . T h is in t ol er an ce r ef er s t o t h e st r aw ber r y pl an t an d 3% it s pol l en S we e t v e r n a l g r a s s ( A n t h o x a n t h u m o d o r a t u m ) 0% Sw eet scen t ed gr ass. G r ow n in m eadow s as h ay gr ass. T a l l o a t g r a s s ( A r r h e n a t e r i u m e l a t i u s ) 79% T al l gr ass f ou n d m eadow s T a m a r i s k ( M y r i c a s p . ) 5% Species of f l ow er in g pl an t . T a n s y r a g wo r t ( S e n e c i o j a c o b a e a ) 94% G r ow s in w oodl an ds an d dr y open pl aces, y el l ow f l ow er s. T a n t a l u m ( T a ) 10% T h is m et al is u sed in den t al an d su r gical equ ipm en t an d im pl an t s T h a l l i u m ( T h ) 97% U sed in t h e el ect r on ics an d gl ass in du st r y T h i s t l e Com m on n am e of a gr ou p of f l ow er in g pl an t s ch ar act er ised by l eav es w it h sh ar p pr ickl es on t h e 0% m ar gin s - u su al l y pu r pl e in col ou r . T i m o t h y g r a s s ( P h l e u m p r a t e n s e ) 11% A gr ass w idel y gr ow n in t h e U K, t h ou gh t t o be a t r igger of ast h m a. T r e s p e ( B r o m u s m o l l i s ) 72% T al l com m on gr ass. Kn ow n f or it s spiky an d seedy t op. T u l i p 38% T h e t u l ip is a Eu r asian an d N or t h Af r ican gen u s of per en n ial , bu l bou s pl an t s in t h e l il y f am il y T u m b l e we e d 75% A pl an t w h ich h abit u al l y br eaks aw ay f r om it s r oot s in t h e au t u m n . V e l v e t g r a s s ( H o l c u s l a n a t u s ) 87% A t al l gr ass. W a l l f l o we r ( C h e i r a n t h u s c h e i r i ) 93% A w idel y cu l t iv at ed f l ow er in g pl an t . W a l n u t t r e e 64% T h is in t ol er an ce r ef er s t o t h e pol l en s an d spor es giv en f r om t h e pl an t W a s p 22% A social in sect , kn ow n f or it s t en den cy t o st in g. T y pical l y bl ack an d y el l ow . W a t e r r e e d ( P h r a g m i t e s c o m m u n i s ) 0% A t al l gr ass f ou n d in r eed beds. W h e a t ( T r i t i c u m a e s t i v u m ) A cer eal gr ain , gr ow n in f iel ds. T h is in t ol er an ce r ef er s t o t h e pol l en an d spor es giv e of f f r om t h e 6% pl an t . T h e gr ain can st il l be eat en . W i l d o a t ( A v e n a f a t u a ) 95% A species of gr ass f r om t h e oat f am il y . W i l l o w 0% T y pe of t r ee. W o r m wo o d ( A r t e m i s i a a b s i n t h i u m ) 76% A pl an t an d h er b. U sed in absin t h e, al so u sed as a f l av ou r in g f or som e w in es an d spir it s. N u t r i t i o n a l D e f i c i e n c i e s Ev e r y t h i n g l i s t e d o n y o u r r e p o r t h a s a n u t r i t i o n a l d e f i c i e n c y wh i c h m e a n s t h a t a l l t h e i t e m s l i s t e d a r e d e f i c i e n t wi t h i n y o u r s y s t e m . Ho we v e r , we c a n a s s u r e y o u t h a t y o u r h a i r s a m p l e h a s b e e n t e s t e d a g a i n s t a l l 8 0 n u t r i e n t s . Y o u s h o u l d s i m p l y t r y a n d a d d i n o n e o r t wo o f t h e r e c o m m e n d e d f o o d i t e m s t o y o u r d i e t e a c h d a y . A l t h o u g h i t m a y b e e a s i e r t o u s e a v i t a m i n s u p p l e m e n t , i t i s a l wa y s b e t t e r t o g e t y o u r n u t r i e n t s f r o m a f r e s h s o u r c e , a s t h i s wi l l e n t e r y o u r b o d y m u c h f a s t e r . Th e n u t r i t i o n a l i n f o r m a t i o n f o u n d n e x t t o e a c h n u t r i e n t i s i m p o r t a n t , a s a we l l - b a l a n c e d d i e t a l o n g wi t h a h e a l t h y l i f e s t y l e c a n b o o s t t h e i m m u n e s y s t e m a n d a l s o r e d u c e y o u r i n t o l e r a n c e l e v e l s . Th e n u t r i e n t s t h a t h a v e b e e n h i g h l i g h t e d a s d e f i c i e n t i n y o u r s y s t e m c a n e a s i l y b e i m p r o v e d .

B i o t i n Biot in is n ecessar y f or cel l gr ow t h , t h e pr odu ct ion of f at t y acids, an d t h e m et abol ism of f at s an d 50% am in o acids. Biot in assist s in v ar iou s m et abol ic r eact ion s C a l c i u m Sou r ces - Dar k l eaf y gr een s, or an ges, br occol i, al m on ds, t of u . S ign s of def icien cy - dr y skin , t oot h l oss, dr y & spl it t in g h air . Body u se - I n addit ion t o bu il din g bon es, cal ciu m h el ps or bl ood cl ot , n er v es 99% sen d m essages an d m u scl es con t r act . Appr ox . 99% of t h e cal ciu m in ou r bodies is in ou r bon es an d t eet h C h o l i n e Ch ol in e is a v it am in - l ike com pou n d w it h im por t an t r ol es in n eu r ot r an sm it t er sy n t h esis, cel l m em br an e sign al l in g, l ipid t r an spor t an d m et h y l gr ou p m et abol ism . M or e im por t an t l y , it m ay h el p decr ease 66% in f l am m at ion in t h e body an d h ear t disease. S ou r ces - soy m il k, t of u , qu in oa, an d br occol i, H ear t s, Egg Y ol ks an d Fr esh M il k C h o l i n e Ch ol in e is a com pou n d l ike v it am in s. I t can h el p r edu ce in f l am m at ion in t h e body an d h ear t disease. 0% Sou r ce - S oy m il k, t of u , qu in oa, an d br occol i, H ear t s, Egg Y ol ks an d Fr esh M il k C h r o m i u m Sou r ces - Br ead, Br ow n r ice, M eat , Br occol i, M u sh r oom s, G r een bean s S ign s of def icien cy - An x iet y , l ow en er gy l ev el s, ch r on ic f at igu e, m u scl e w eakn ess, m ood sw in gs. Body u se - I t is an 29% essen t ial par t of m et abol ic pr ocesses t h at r egu l at e bl ood su gar an d h el ps in su l in t r an spor t gl u cose in t o cel l s, w h er e it can be u sed f or en er gy C o p p e r Sou r ces - S eaf ood, r aw kal e, m u sh r oom s, sesam e seeds, cash ew n u t s. S ign s of def icien cy - 20% Fat igu e, Ar t h r it is, O st eoar t h r it is. Copper is r espon sibl e f or pr odu cin g r ed bl ood cel l s, w h ich t r an spor t ox y gen t h r ou gh ou t t h e bl oodt r eam C o p p e r Sou r ces - S eaf ood, r aw kal e, m u sh r oom s, sesam e seeds, cash ew n u t s S ign s of def icien cy - 71% Fat igu e, Ar t h r it is, O st eoar t h r it is, Pal en ess, al w ay s col d G e r m a n i u m ( G e ) 29% U sed in t h e sem i con du ct or in du st r y , m ain l y el ect r on ics G l u t a m i n e Sou r ces - Pou l t r y , O r gan m eat – l iv er , kidn ey , h ear t , Eggs. S ign s of def icien cy - Weigh t l oss, Bow el 34% ch an ges, Low en er gy l ev el s. M in im ises br eakdow n of m u scl e an d im pr ov es pr ot ein m et abol ism I o d i n e 52%

I r o n Sou r ces - Dar k l eaf y gr een s, bean s, ol iv es, n av y bean s, kidn ey bean s, bl ack bean s, pin t o bean s, t of u , pu m pkin . S ign s of def icien cy - G en er al f at igu e, Weakn ess, Pal e skin , S h or t n ess of br eat h , 4% Diz z in ess. H aem ogl obin r epr esen t s abou t t w o- t h ir ds of t h e body 's ir on . I f y ou don 't h av e en ou gh ir on , y ou r body can 't m ake en ou gh h eal t h y ox y gen - car r y in g r ed bl ood cel l s. Lecithin Sources - Eggs, Soy beans, Kidney, Liver, Whole grains, Milk Signs of deficiency - Low energy 42% levels, Memory loss, Muscle aches, Nerve damage, Mood changes. Magnesium 54%

Manganese 27%

Melatonin Melatonin deficiency could lead to fatigue and lethargy. Sources - Red Meat, Grains, Root 36% Vegetables. Molybdenum 84%

Potassium 52% A mineral that your body needs to work properly. It is a type of electrolyte. Potassium Sources - avocado, spinach, sweet potatoes, yoghurt, white beans, banana, dried apricots, 68% mushrooms, almonds, beetroot, paranuts, broccoli, brown rice flakes - dry skin, weakness and fatigue, Potassium 28%

Selenium Sources - Tuna, shrimp, sardines, salmon, cod, asparagus, turkey, chicken, lamb, scallops, beef, barley, tofu, brown rice, sunflower seeds, sesame seeds. Signs of deficiency - Hair loss, 59% Discolouration fingernails. It is believed that selenium can benefit heart health once again, by its ability to fight inflammation, increase blood flow, reduce free radical oxidative stress, and help with antioxidant activity Silica Sources - Whole grain, pasta, brown rice, banana, mango, green beans, spinach, strawberries. A healthy level of Silica can improve collagen formations and skin elasticity. It can also improve the 1% health of hair and nails. Signs of deficiency - Dry skin, Brittle hair and finger nails, Weak teeth and gums Sodium Naturally occurring sodium is in foods such as celery, beets and milk. One of the health benefits of 66% sodium is the pivotal role it plays in enzyme operations and muscle contraction. It is very important for osmoregulation and fluid maintenance within the human body. Vitamin A Sources - Apricot, Broccoli, Brussels sprouts, Butternut squash, Cantaloupe melon, Carrots, Chilli 65% peppers & dark leafy greens Signs of deficiency - Poor night vision, Cloudy, dry eyes, Thick skin and rashes Vitamin B1 Sources -Spargel, sunflower seeds, green peas, linseed, rosé cabbage, spinach, cabbage, 17% eggplant, Roman lettuce, white beans, black beans, barley, lentils Symptoms - headache, nausea, fatigue, slightly irritated Vitamin B12 Helps maintain energy levels. Sources; eggs, cows milk., almond milk, coconut milk, fish and meat. 38% Symptoms - pale skin, tiredness, lethargy Vitamin B12 A form of vitamin found in animal products such as meat, fish, milk and eggs. Vitamin B12 is 38% essential for the formation of red blood cells and the development and normal functioning of the brain and nervous system. Vitamin B2 Sources - Spinach, crimini mushrooms, asparagus, sea vegetables, eggs, cows milk, broccoli, 95% swiss chard, green beans, kale, bell peppers, soy beans Signs of deficiency - Slow metabolism, Mouth or lip sores, Skin inflammation, Sore throat Vitamin B3 Sources - Tuna, chicken, turkey, salmon, lamb, beef, asparagus, tomato, bell peppers, sardines, 29% shrimp, brown rice, sweet potato, sunflower seeds, barley, green peas Signs of deficiency - Blotchy skin, Indigestion, Fatigue, Vomiting, Depression Vitamin B5 Sources - Cauliflower, sweet potato, broccoli, beet greens, asparagus, bell peppers, cucumber, celery, avocado, lentils, chicken, turkey, yogurt, salmon. Signs of deficiency - Acne or Blemished 80% skin, Fatigue, Depression, Irritability, Insomnia

Vitamin B5 Sources - Cauliflower, sweet potato, broccoli, beet greens, asparagus, bell peppers, cucumber, 11% celery, avocado, lentils, chicken, turkey, yogurt, salmon Signs of deficiency - Fatigue, Depression, Irritability, Insomnia, Stomach pains Vitamin B6 The richest sources of vitamin B6 include fish, beef liver and other organ meats, potatoes and other 33% starchy vegetables, and fruit (other than citrus) Plays an important role in converting food into energy and helping the body metabolise fats and proteins Vitamin B6 47% Vitamin B6 is widely distributed in foods in both its free and bound forms Vitamin C Sources - Papaya, bell peppers, broccoli, Brussel sprouts, strawberries, pineapple, orange, kiwi, cantaloupe, cauliflower, kale, cabbage, bok choy, grapefruit, parsley, raspberries, swiss chard. 2% Signs of deficiency - Tiredness, Weakness, Muscle and joint pains, Spots that look like red blue bruises on skin, Dry skin Vitamin C Sources - Papaya, bell peppers, broccoli, Brussel sprouts, strawberries, pineapple, orange, kiwi, 95% cantaloupe, cauliflower, kale, cabbage, bok choy, grapefruit, parsley, raspberries, swiss chard Signs of deficiency - Damaged Hair and Skin, Tiredness, Weakness, Muscle and joint pains Vitamin D Sources - Salmon, sardines, cows milk, tuna, eggs, shiitake mushrooms, mushrooms, sunflower 0% seeds, sweet potato, dates Signs of deficiency - Difficulty thinking clearly, Bone pain, Muscle weakness, Unexplained fatigue Vitamin E Sources - Almonds, Seeds, Spinach, Kale and Plant oils. Signs of deficiency - Muscle weakness, 41% lack of co-ordination Vitamin E Sources - Almonds, Seeds, Spinach, Kale and Plant oils Signs of deficiency - Brittle or loss of Hair, 19% Muscle weakness, lack of coordination Vitamin K Sources - Kale, spinach, parsley, broccoli, Brussel sprouts, romaine lettuce, asparagus, basil, 66% cabbage, celery, kiwi, leeks, coriander, sage, green beans, cauliflower, cucumber Signs of deficiency - Tooth decay, Weakened bones, Bleeding and bruising easiliy Z i n c 0% Metals Toxicity Results These are the heavy metals you have shown a sensitivity after being exposed to. The important thing to note i s that you do not need t o panic, there are a f e w simple steps t o take t o manage these results accordingly.

Firstly, look at areas where you could be exposing yourself to these metals. It could be in your work environment, as this is a place that you frequently attend. Secondly, you will also need to look at your diet and see i f there are a group o f foods that you consume regularly that contain high levels o f these particular metals.

If you find that when in close proximity of a particular metal that you begin to experience any symptoms (such as itchiness, swelling, nausea, headaches, etc.), then you will know that it is this particular metal that is causing you to react like this. The more severe the symptoms, the more action you will need to take to reduce your exposure to this metal. If no results are reported in this section of your test, then please do not worry, it means that we have not identified any deficiencies or intolerances in our analysis.

Aluminium (Al) 39% A light silvery metal used for cans, foils, kitchen utensils, window frames, beer kegs Aluminium (Al) 24% A light silvery metal used for cans, foils, kitchen utensils, window frames, beer kegs Arsenic (As) 62% A well known compound used for rat poisons and insecticides Beryllium (Be) 83% An alloy used for springs, electrical contacts, spot-welding electrodes Bismuth (Bi) 52% A brittle metal, usually mixed with other metals Cadmium (Cd) 32% A poisonous metal, can be used in re-chargeable batteries Chromium (Cr) It is a steely-grey, lustrous, hard and brittle metal which takes a high polish, resists tarnishing, and 0% has a high melting point. Cobalt (Co) 83% Cobalt are used to make high-speed and high temperature cutting tools and dyes - it is an alloy Copper (Cu) Because it is such a good conductor of electricity, copper is mostly used in electrical generators and 29% motors Gold (Au) In its purest form, it is a bright, slightly reddish yellow, dense, soft, malleable, and ductile metal. 0% Commonly found in jewellery Lead (Pb) Most important commercial use of lead is in the manufacture of lead-acid storage batteries and to 72% line roofs Magnesium (Mg) It is added to cattle feed and fertilisers. Magnesium hydroxide (milk of magnesia), sulfate (Epsom 17% salts), chloride and citrate are all used in medicine. Magnesium is an essential element in both plant and animal life. Mercury (Hg) 6% It is commonly used in batteries, fluorescent lights, felt production, thermometers and barometers Metal Control Element 95% - Internal Metal Control - This is used for testing consistency and has no impact on your results. Nickel (Ni) 29% An alloy, used for producing stainless steel. Palladium (Pd) 65% Mainly used in car exhaust manufacture, but can be found in dental fillings and jewellery. Platinum (Pt) 62% Platinum is used in jewellery, decoration and dental work Rhodium (Rh) 55% Hard and corrosive resistant, used on windings and electrodes Silver (Ag) 59% Used for jewellery and traditional silverware Tin (Sn) (from canned food) 48% Usually combined with steel or aluminium to create storage for food Titanium (Ti) 87% Titanium is as strong as steel but much less dense. Used as an alloying metal. Tungsten (W) 29% Used to make bullets and turbine blades Vanadium (V) 34% Used as an alloying metal and in manufacturing tools and engines Vanadium (V) 54% Vanadium is a trace mineral found in a wide variety of foods. Zinc (Zn) Used in alloys such as brass, nickel or silver. Zinc oxide is widely used in products such as paints, 52% rubber, cosmetics, pharmaceuticals, plastics and soaps. Zinc (Zn) Used in alloys such as brass, nickel or silver. Zinc oxide is widely used in products such as paints, 20% rubber, cosmetics, pharmaceuticals, plastics and soaps. Gut Biome Test

These are the good bacteria found within your gut microbiome. These bacteria can affect your health, minimise illness and the synthesis of vitamins depending on the different levels. Vitamins are not only obtained through foods, they are also produced in the gut by bacteria.

Any items on this list are found at 15% or under and it is recommended you increase the levels through consumption of the items listed, much like the nutritional deficiencies on the test above.

If no results are reported in this section of your test, then please do not worry, it means that we have not identified any deficiencies or intolerances in our analysis.

Acidophilus Bifidus Produces lactic acid and hydrogen peroxide. Reduces cholesterol prevents the growth of hostile 31% yeasts. Cleanses the bloodstream by removing toxins and boosting the immune system. Sources: Whole grains like oats and barley. Fermented foods like yoghurt and kimchi. Bacillus Coagulans Useful in the treatment of gastrointestinal disorders, such as diarrhoea. Sources: Fermented foods 87% like sauerkraut, kimchi and yoghurt. Bifidobacterium Bifidum Used to repair stomach ulcers and helps to stops constipation. Sources: Whole grains like oats and 3% barley. Fermented foods like yoghurt and kimchi. Lactobacillus Reuteri Strengthens the intestines and helps to fight inflammation. Sources: Milk products like yoghurt and 34% cheese. Streptococcus Thermophilus Helps to prevent diarrhoea by maintaining the health of the digestive system. Sources: Dairy 77% products like yoghurt. Hormonal Imbalance

Testing your hair sample can show any hormonal imbalances that are currently present in your body. Not everyone has an imbalance, so don’t worry if only a small number of results are presented here. These imbalances can be caused by a large number of factors including: stress, overactive/underactive thyroid, poor diet, being overweight, medication, food intolerances, chemotherapy, puberty, menstruation, pregnancy and menopause.

A n y items listed here are showing a n imbalance and can b e alleviated with natural remedies like: maintaining a healthy body weight, exercise and reducing stress.

If no results are reported in this section of your test, then please do not worry, it means that we have not identified any deficiencies or intolerances in our analysis.

Oestradiol This is a steroid hormone made from cholesterol and is the strongest of the three naturally produced 0% oestrogens. It is involved in the regulation of the oestrous and menstrual female reproductive cycles Thyroid Stimulating Hormone Thyroid stimulating hormone is produced by the pituitary gland. Its role is to regulate the production of 64% hormones by the thyroid gland. Triiodothyronine (T3) Triiodothyronine is a thyroid hormone that plays vital roles in the body's metabolic rate, heart and 86% digestive functions, muscle control, brain development and function, and the maintenance of bones. Digestive Health and Metabolism Analysis

Our bodies are very good at self-regulating the enzymes used in digestion; However, when we are sick or regularly surrounded by food and non-food intolerances, we can become unbalanced. This can affect our metabolism and our weight by causing us to store higher levels of fat or by storing fewer elements, which causes less absorption of vitamins and minerals.

We have tested your sample against a variety of enzymes and proteins to verify levels in your system. Everything shown below is currently unbalanced and will adversely affect your digestive health. Exercise, a healthy diet and living in an environment of reduced stress will help you self-regulate again.

If no results are reported in this section of your test, do not worry, it means that we have not identified deficiencies or intolerances in our analysis. Amylase Amylase breaks down carbohydrates (starches) into simpler sugars. Irregular levels can affect the 30% pancreas. Bile Salts Bile salts are increased during pregnancy, and other times of extreme body stress. It affects the liver 36% and irregular levels can cause bile acid concentrations. Enterokinase 81% Enterokinase is a sequence-specific protease found within the intestinal tract. Lipase 66% Lipase along with bile from the gallbladder, breaks down fats into glycerol and fatty acids. Pepsin Pepsin is the enzyme responsible for the digestion of protein. More specifically, pepsin is a protease 0% originating from pepsinogen secreted into gastric juice from chief cells. An imbalance can cause acid reflux. Trypsin & Chymotrypsin 42% These two are proteolytic enzymes. Their job is to digest protein in the small intestine. What do I do now?

Don't Panic!

Firstly, please do not panic after reading your report. Seeing your test results may initially seem daunting but you should not panic. There may be some items listed in your report that you have never eaten or come into contact with, but this is quite normal so do not worry.

There will be items on the list that you often eat or are exposed to on a regular basis. These are the items that you are going to need to focus on eliminating from your diet and environment.

Symptoms

Your symptoms can change depending on your diet and environment, meaning that an item that you have never had problems with before could suddenly be causing your symptoms.

This is because if you are eating something or have come into contact with it, your body will try to assimilate it. If your immune system is low or you have overindulged on certain food items, then your body will struggle to assimilate the food item and you will suffer from various symptoms. These intolerance symptoms include, (but are not limited to) bloating, headaches, and fatigue.

What should I do now?

The foods and items that have shown up as an intolerance need to be taken out of your diet. We recommend that you eliminate these items from your diet for the recommended period of four weeks to get the most benefit from your report. You should try and eliminate all of the listed items at the same time, and although we understand that this can be difficult if they are eaten on a regular basis. The sooner you eliminate them the sooner you will begin to feel better.

It is important that you follow the 4-week elimination diet because food intolerances do not show up immediately, and the symptoms can appear up to 72 hours after you have ingested the food.

Most of the time, an intolerance will disappear following the diet but there are occasions when your body simply does not w a n t t o accept something back into t h e system. This means that y o u m o s t likely developed a lifetime intolerance. Although this may seem difficult to deal with, it is something that you will get used to fairly quickly, especially if you are not suffering from associated symptoms anymore.

What about my pets?

If you have pets and have shown an intolerance to dog or cat hair, then do not despair. This simply means that you need to be more aware of where your pet goes in your home. Make sure you try and limit their access to bedrooms and keep them well-groomed to avoid excess hair and dander on your floors and soft furnishings.