I dadi per il brodo, i preparati granulari per brodo, i brodi pronti, ecc... sono composti per la maggior parte da glutammato. Ma cos'è questo glutammato? Un vero schifo, credetemi. Vi riporto di seguito un chiarissimo articolo preso da qui http://digilander.libero.it/naturalmenteit/glutammato___dadi_brodo.htm
Il glutammato di sodio è uno dei più comuni additivi dell’industria alimentare, tanto che presenzia nei dadi da brodo, nelle salse, nel scatolame, nei prodotti congelati (patatine fritte, verdura alla piastra, ..), nei salumi, in alcuni prodotti da forno, nei piatti già pronti (tortellini, first, ..), some snacks, in freeze-dried, mayonnaise, and in many other foods yet.
is used to give taste and flavor to foods that, due to intensive cultivation and processing stress, no longer have any.
When and how did the glutamate? In 1925 the owner of U.S. milling industry, not knowing how to dispose of the huge amount of waste water rich in glutamate resulting from the fermentation of molasses, stillage and also glucose and fructose (sugar beet), try to use those liquid waste to produce monosodium glutamate for the food industry.
Da allora non ci furono più problemi per lo smaltimento dei rifiuti: solo nel 1933 la Cina da sola consumava 193 tonnellate all’anno per i suoi alimenti.
Ci desta sorpresa (ma in fondo non tanta) scoprire che 20 anni fa fu dimostrato dal dott. John Olney (psichiatra dell’Università di Washington) che tale additivo causa danni al cervello in animali neonati, e può portare a malattie neurodegenerative.
Anche nel 1957 gli studi del dott. D.Newhouse e il dott. J.P.Lucas scoprirono che mangiare glutammati porta alla distruzione rapida ed irreversibile delle cellule della retina dell’occhio, danneggia i dendriti nel cervello, cause damage to the hypothalamus, promotes obesity, behavioral disorders, endocrine disorders, rickets, epilepsy and infertility. Not to forget symptoms such as headache, nausea, muscle twitching and painful digestive problems.
then entering into the merits of common stock cube, we find to be composed half of refined salt, and the remainder of monosodium glutamate, together with meat extract obtained by boiling meat can not be used otherwise (and the readers try to imagine what parts of the animal are used to obtain the "fragrant" extract).
bouillon cubes can be deemed for all Indeed, stimulant of the nervous system, and highly contraindicated in pregnancy and nutrition of children, not to mention people with kidney, liver, hypertension, etc..
We first one to say to those who bring benefit: no one.
conclusion, the book "headache" of Paul Pigott, ed. La Casa Verde, we are informed that in Italy enhancers taste substances are considered "natural" to all intents and purposes, and thus fall into the category of artificial additives, regulated by law. The law does not protect the consumer, as the non-compulsory declaration makes that we can not distinguish between treated and untreated products.
Alternative? Essentially two.
The first, use all natural / organic, as its rich taste. A free-range chicken (with a characteristic dark pink flesh and white as we have so far led to believe) has a taste that no dice can recreate.
Second, there are powders, organic nuts with vegetables freeze-dried, giving a stronger taste to our table. Although we can always re-inventing many of our dishes with a little 'fantasy along with herbs such as thyme, marjoram, basil, sage, rosemary, and the more you have, and so forth.
conclude the post leaving some links where you can find more information on the studies of Lucas and Newhouse doctors:
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