Friday, May 3, 2013

Dangerous things in our food


In scientific experiments that require fat mice and rats, these critters are given glutamate to become obese.This is very effective because in normal cases, mice and rats do not become obese easily as they have a good natural regulation of body weight. But when they got the glutamate swell up like balloons. This fact is very well known in scientific circles. Glutamate increases the production of insulin, a substance acts on the brain to increase appetite. Research has shown that people who use glutamate are at increased risk for obesity. 



Glutamate is extensively used in human food, which is used as a "flavor enhancer". Food industry added glutamate in all finished and semi-finished products, it is available in spice mixes and stock cubes. Located in meats, sausages, salami and sausages. The industry is always our goal to sell as much water and cheap starch and the less real resources. Because of its water diluted sausages and hams must cram mass chemical additives and flavor enhancers because otherwise tasteless so could not gouge consumers. The next time you reach for your favorite type of sausage, sausage or ham, read the declaration. Read what the percentage is in the meat frankfurters. All the rest is water, starch, chemicals and flavor enhancers. With the help of glutamate proteins get a more "meaty" flavor even if the product does not flesh. This is a great way to deceive the senses of taste and that's why the food industry is very wise adds glutamate wherever she can, because we thereby making you buy a lot more of their products or no taste.


Glutamate mind brain function and cause migraines, mood swings and even asthma. One quarter of the population responds to high doses of glutamate without understanding what it is. At very high doses of glutamate destroys nerve cells and retina. These problems are first referred to as "Chinese restaurant syndrome". People who often ate Chinese food after receiving dishes are symptoms such as headaches, asthma, mood swings, and a variety of other symptoms. In Chinese cuisine to add large amounts of glutamate as flavor enhancers  and because of the high amount due to a long period of time these disorders are first detected in regular users of Chinese restaurants.


When he discovered the connection between glutamate and health issues in the media began criticism of the food industry due to the uncontrolled movement of glutamate in all semi-finished and finished products.Constantly overdose glutamate led to a growing number of people with various symptoms of hypersensitivity. The study showed that 10-25% of the population reacts negatively to high levels of glutamate.


Boycott these products by consumers is increasing and intelligent producers in keeping with changes began to produce foodstuffs without glutamate and to stand out clearly on the package. Also, many restaurants have become "no glutamat" and more often we come across the label "NO MSG" in restaurants around the world. The best way to protect against glutamate is harmful to not buy industrial products that contain it. At first it is necessary to read the declaration carefully, but you will soon be experts in food and will be able to warn other customers not to buy all sorts of garbage. The safest is to buy pure uncontaminated foods and cook your own food, so we always know what we eat. In addition to all the wonderful types of natural spices and herbs really do not need some kind of artificial mixtures of spices such as Vegeta, and even if it is called Nature. Unfortunately our industry is still trying to cheat and declares a hidden glutamate hiding under other names.


On labels can stand glutamate, a flavor enhancer, E620-625, MSG (Monosodium glutamate) MSG (monosodium glutamate), yeast extract, hydrolyzed vegetable protein, hydrolyzed soy protein, soy protein, etc ... Read a detailed list of ingredients that they always or often contain glutamine, and so were many of them where the name of the glutamate - hidden!


Sources processed unbound glutamic acid


Everyone knows that some people, after eating food that contains monosodium glutamate, a reaction such as migraine, nervousness, stomach, head in confusion, diarrhea, irregularity of the heart, asthma, and / or mood swings. Many do not know that more than 40 different ingredients contain the chemical in monosodium glutamate (processed unbound glutamic acid), which is the cause of these reactions. The following list of ingredients that contain processed by unrelated glutamic acid, a complex of consumer reports of adverse reactions in the past 20 years, and from information obtained from manufacturers and food technologists.


Names of ingredients that always contain processed unbound glutamic acid:
glutamic acid (E 620), glutamate (E 620)
monosodium glutamate (E 621)
Monopotassium glutamate (E 622)
Calcium glutamate (E 623)
monoammonium glutamate (E 624)
magnesium glutamate (E 625)
sodium glutamate
yeast extract
anything "hydrolysed"
Any "hydrolyzed protein"
calcium caseinate, sodium caseinate
yeast, yeast ingredients
autolyzed yeast
gelatin
textured protein
monosodium glutamate trade names

* Glutamic acid found in unprocessed protein does not induce these reactions. To trigger a reaction, glutamic acid must be processed / manufactured or must come from fermented protein.

Names of ingredients that often contain or produce processed unbound glutamic acid:
carrageenan (E 407)
broth and foundation
cubes
whey protein, whey protein concentrate
Whey Protein Isolate
any "taste" or "flavor"
maltodextrin
citric acid (E 330)
anything "ultra-pasteurized"
barley malt
pectin (E 440)
protease
anything "enzyme modified"
anything that "contains the enzyme"
malt extract
soy sauce
extract of soy sauce
soy protein isolate, soy protein concentrate, soy protein isolate
anything "enhanced protein"
anything fermented
spices

Ingredients with MNGom enhance flavor (found in food that is always with MNGom)
disodium 5'-guanylate (E627)
Disodium 5'-inosinate (E631)
disodium 5'-ribonucleotide (E635)

The ingredients that are suspected to contain or create processed excess unbound glutamic acid, which serves as a trigger reaction MNGa in highly sensitive individuals
cornstarch
corn syrup
modified starch
lipolizirane milk fat
dextrose rice syrup, brown rice syrup
powdered milk reduced fat milk (eg, skim milk, 1% milk, 2% milk)
most lean or low fat products
anything enriched or fortified with vitamins


Make it a habit to read the declaration and do not buy products that have long lists of ingredients and the words you do not understand. 

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