I am a mother of one 7 year old “big” boy. As a mother I am very health-conscious and actively seek to provide the best for my family.

My interest in food additives began when members of my family and friends were diagnosed with food allergies and intolerances to several food additives along with other more common food groups. Personally I am sensitive to MSG and some artificial sweetenersA sugar substitute that tastes like sugar but with less food energy. Only a small amount is needed to create a sweetening effect. like aspartame. Having to personally cook and cater for family has made it quite a challenge but well worth the results.

I have a Science degree majoring in Biochemistry and Anatomy. I learned a lot about the physiology and biochemistry of the human body and how incredible our bodies are. From the digestive system, and endocrine system to the cardiovascular system as examples, our major body systems work in synergy to create a delicate balance.

I was very excited when we began the Foodditive project. It was something that came out of personal need and we thought that perhaps others could also benefit from the information. It's been a great journey learning about food additives and discussing this information with my co-workers and friends.

Who would have thought that the apple I was eating (or chocolate and hard candies for that matter) could be coated with an organic resin secreted by the female lac beetle? This waxUsed to provide a shiny appearance to foods or used as a protective coating to prevent spoilage or oxidation. and glazing agentProvide a protective coating or shiny appearance to foods. is called Shellac (E904). Shellac is a natural, organic resin that is secreted by the female lac beetle (Laccifera lacca) on trees found in India and Thailand. The secreted resin forms a cocoon where the insect incubates the eggs she lays. The cocoon and parts of the bark are scraped off, crushed, washed, filtered, and dried to form yellow/orange flakes, often bleached white for commercial use as a glazing agent. Shellac has a very high glossy finish that is great on thin coatings and used in hard candies and chocolate. It is also used as a wax on apples and other fruits, to make them look shinier and more appealing.

There is a huge amount of information out there, thanks to the internet, but it's been really hard to find consistent information. So many views and interpretations. Which one is right, wrong or misses the mark altogether? Is there a right or wrong? So many questions and so much confusion.

Having worked in clinical chemistry and endocrinology and in particular in clinical trials for a multinational pharmaceutical company I can tell you that the process for studying new drugs is a rigourous one. Every adverse event has to be reported in detail even if it's just a headache, nausea or vomiting. Every serious adverse event has to be reported immediately to the government regulatory body and actioned.

The strict rules are there for a reason - to protect us (the consumers) from harm. As tax payers and voters we rely on our governments for protection and that is what they are accountable for. Our governments will not go out of their way to approve and promote food additives that are bad for us. It's not in their self-interests and certainly most are safe if used within approved guidelines.

We have to look at this reasonably. We can't avoid food additives in our lives altogether but what we can do is limit the amount we have. Pick a product that has less food additives in it or is less processed altogether. We all lead busy lives working and trying to raise families that often requires us to take shortcuts .... picking up BBQ chicken and ready made salad on the way home from work, or popping a frozen ready-made meal into the microwave.

As consumers we have choices and whether you believe food additives are good or bad is up to you. Some people react violently to some additives while others do not have the same physiological response. Some additives are not good for you period, but others are safe and do serve their purpose effectively.

My take home message is READ THE FOOD LABELS. Don't just look at the kilojoules, fat and carbohydrate contents, READ the ingredients list. Find out what's in the food you eat.