FLAVOUR ENHANCERS

Flavour Enhancers are chemical substances added to commercially produced foods in order to enhance existing flavour and make foods more appealing.

MSG  is a widely used Flavour Enhancer – please see A-Z Directory MSG Glutamates 

There are also several others that can cause problems: 

The guanylates and inosinates have been linked to asthma, gout and hyperactivity.

The ribonucleotides have been linked with itchy skin rashes.

The following list is a guide only:

FLAVOUR ENHANCER GROUP	NATURAL SOURCES	ADDED SOURCES
627-629 Guanylates   631-633 Inosinates   634-635 Ribonucleotides	Fish (especially sardines) Yeast and yeast extracts	Cured meats Instant Noodles Low sodium or salt products Packet soup Party pies Potato crisps Snack foods Savoury rice Tinned vegetables
636 Maltol 637 Ethyl Maltol	Larch tree bark Pine needles Chicory wood Roasted Malt	Baked goods (breads & cakes) Chocolate substitute Ice cream Jam Soft Drinks
640 Glycine	Gelatine	Bread & baked goods
947 Thaumatin	Katemefe Fruit	Chewing gum Confectionary & Lollies Dairy & non dairy desserts Soft drinks Table-top sweeteners

This information is provided as part of the Canary Bird Kinesiology A–Z Sensitivity Directory.

For broader patterns and symptom experiences, visit the Symptoms page or return to the full A–Z Directory.