March 1980 Texas Adoptee Looking For Birthparents

I am a Texas adoptee who was born the week of spring 1980 at Polly Ryan Medical Center in Richmond, Texas. I believe that one or both of my birthparents were in the military, and both worked in restaurants. Birthmother was born in 1957 with two sisters 1960 and 1961. My birthparents were married in February 1979, and were married for six months. I had seizures at birth as well. I had a closed adoption with now Spaulding For Children based in Houston, Texas. My birthfather was born in 1958. Over the past few years I have had adoptee angels working to filter through public records looking for a possible connection. I have had names checked as if I knew who they were, then I could receive my original birth certificate from the state. The names that I have right now that have not been checked are as follows:

Birthmother: Darlene Kay (Bennett) Peters
Birthfather: Douglas R. Whitehead

They should still be somewhere near Richmond, Texas today!

Any help would be greatly appreciated. Thank you

Followers

Other Additives That Are Out There

>> Friday, January 9, 2009

And the additives just keep going. I wanted to share some more of them with you, they are commonly used and could present some problems with a chemically sensitive person. Again, these are taken from the book "Why Can't My Child Behave?" by Jane Hersey.

Acetic acid (pHcontrol)
Acetone peroxide (maturing and bleaching)
Adipic acid (pH control)
Agar agar (thickener)
Alginic acid (anti-foaming agent)
Alpha tocopherol (antioxidant, nutrient)
Amalases (dough conditioners)
Ammonium bicarbonate (alkali)
Ammonium phosphate (leavening)
Ammonium sulfate (leavening)
Annatto extract (coloring)
Ascorbic acid( nutrient, antioxidant, preservative)
Benzoyl peroxide (maturing and bleaching, dough conditioner)
Beta-apo8' carotenal (coloring)
Beta carotene (coloring)
Calcium alginate (stabilizer, thickener, texturizer)
Calcium bromate (maturing and bleaching, dough conditioner)
Calcium carbonate (neutralizer, alkali)
Calcium chloride (firming agent)
Calcium citrate (buffer, dough conditioner)
Calcium disodium EDTA (antioxidant)
Calcium hexametaphosphate (sequestrant, texturizer, emulsifier)
Calcium hydroxide (firming agent)
Calcium lactate (preservative, buffer, yeast food)
Calcium oxide (yeast food, dough conditioner)
Calcium peroxide (bleach)
Calcium phosphate (leavening, bleach dough conditioner, texturizer)
Calcium silicate (anti-caking)
Calcium stearate (anti-caking)
Calcium stearoly-2-lactylate (emulsifier, stabilizer, dough conditioner)
Calcium sulfate (plaster of Paris) (maturing and dough conditioner)
Canthaxanthin (coloring)
Caramel (coloring)
Carboxymethyl cellulose (thickener)
Carbon dioxide (propellant, carbonation)
Carob bean gum ( stabilizer, thickener, texturizer)
Carotene (coloring)
Carrageenan (emulsifier, stabilizer, thickener, texturizer)
Casein (milk protein) GFCF no no
Cellulose (stabilizer, thickener, texturizer)
Chlorine (bleach)
Chlorophyll (coloring)
Citric acid (preservative antioxidant, pH control)
Cochineal (coloring)
Dehydrated beets (coloring)
Dextrin (crystallization inhibitor, thickener, antifoaming)
Diglycerides (emulsifiers)
Dimethylpolysiloxane (antifoaming)
Dioctyl sodium sulfosuccinate, DSS (stabilizer, emulsifier)
EDTA (ethylenediamine-tetraacetic acid) (antioxidant)
Erythorbic acid (antioxidant)
Ethoxylated mono- and diglycerides (dough conditioners)
Ethyl cellulose (binder, filler)
Ethyl formate (mold inhibitor)
Ferrous gluconate (flavor enhancer, sequestrant, buffer)
Fumaric acid ( acidifier)
Gelatin ( stabilizer, thickener, texturizer)
Glycerine (humectant)
Grape skin extract (coloring)
Guar gum (stabilizer, thickener, texturizer)
Gum arabic (stabilizer, thickener, texturizer)
Gum tragacanth (stabilizer, thickener)
Heptylparaben (preservative)
Hydrogen peroxide (maturing/bleaching, dough conditioner)
Hydronated oil (emulsifier)
Inver sugar (sweetener)
Iodine (nutrient)
Iron-ammonium citrate (anti-caking)
Iron oxide (coloring)
Isopropyl citrate (sequestrant, acidifier)
Lactic acid (pH control, preservative)
Lactose/milk sugar (sweetener)
Lactyllic stearate (dough conditioner)
Lecithin (emulsifier)
Locust bean gum (stabilizer, thickener, texturizer)
Magnesium carbonate (alkali, anticaking)
Magnesium chloride ( firming, color retention)
Magnesium hydroxide ( alkali)
Magnesium silicate (anti-caking)
Malic acid (acidifier)
Mannitol (sweetner, anti-caking, stabilizer, thickener, texturizer)
Methylparaben (preservative)
Methyl silicone (antifoaming)
Modified food starch (stabilizer, thickener, texturizer)
Monoglycerides (emulsifier)
Monosodium phosphate(emulsifier, humectant)
Niacinamide (nutrient)
Papain (tenderizer)
Paprika ( and oleoresin) (flavor, coloring
Partially hydrogenated oil (emulsifier)
Pectin (stabilizer, thickener, texturizer)
Phosphates, Phosphoric acid (pH control)
Polysorbates (emulsifiers)
Potassium alginate (stabilizer, thickener, texturizer)
Potassium bicarbonate (leavening)
Potassium bromate ( maturing/bleaching, dough conditioner)
Potassium iodide (nutrient)
Potassium propionate,sorbate (preservative)
Propionic acid (preservative)
Propyl gallate (antioxidant)
Propylene glycol (stabilizer, thickener, texturizer, humectant)
Propylparaben ( preservative)
Riboflavin (nutrient, coloring)
Saffron (coloring)
Silicon dioxide (anti-caking)
Sodium acetate (pH control)
Sodium acid pyrophosphate (buffer, leavening)
Sodium alginate (stabilizer, thickener, texturizer)
Sodium aluminum sulfate (leavening)
Sodium ascorbate (antioxidant preservative)
Sodium bicarbonate (leavening)
Sodium carbonate (neutralizer)
Sodium citrate (pH control)
Sodium erythrobate (preservative)
Sodium hexametaphosphate (emulsifier, stabilizer, thickener)
Sodium metaphosphate ( dough conditioner)
Sodium potassium tartrate (emulsifier, acidifier)
Sodium propionate (mold inhibitor)
Sodium pyrophosphate (thickener, emulsifier)
Sodium sorbate ( preservative)
Sodium stearyl fumarate (maturing/bleaching, dough conditioner)
Sorbic acid (preservative)
Sorbitan monosterate (emulsifier)
Sorbitol (humectant, sweetner)
Soy isolates (filler)
Stearic acid (fatty acid)
Stearoyls (dough conditioner, emulsifiers)
Sucrose- table sugar, brown sugar (sweetner)
Sulfuric acid (acidifier, buffer)
Tartaric acid (pH control)
Thiamine (nutrient)
Thiamine hydrochloride, mononitrite (nutrient)
Titanium dioxide (coloring)
Tocopherols (vitamin E) (nutrient, antioxidant)
Targacanth gum (stabilizer, thickener, texturizer)
Tricalcium phosphate (anti-caking)
Tumeric (oleoresin) (flavoring, coloring)
Vanilla (flavoring)
Vitamin C (ascorbic acid) (nutrient, preservative, antioxidant)
Vitamin E (tocopherols) (nutrient, antioxidant)
Xanthan gum (thickener, stabilizer)
Xylitol (sweetner)
Yellow prussiate of soda (anti-caking)

Remember, not everything I have listed here for you will affect you or a child, but it is a possibility for any of them without the three list. The first two are the most important lists. Some have problems with natural salicylates from fruits and vegetables. I will list them as well...

Fruits
Orange
Strawberries
Tangerine
Raspberries
Cherries
Nectarine
peach
Apricot nectar
Apple
Plum
Grapes
Cranberry sauce
Apple juice
Raisins
Grape juice

Vegetables
Chili pepper,raw
Sweet red pepper
Jalapeno peppers
Tomatoes
Green Pepper
Cucumber or Pickle


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