In a day, how much did you eat into the additive

Where is the secret of bread large? Why do master meat ball from not eating meatballs? Why become a dry red wine "horrible food"?

In a day, how much did you eat into the additive

Guiding expert: Jiangsu Bureau of technical supervision Center for food safety evaluation of forensic expert Mr. peace Chen

To eat for days, color, smell and taste good is people on the diet in pursuit of the ultimate goal. However, many people do not know, that pleasing, tender delicacy of aroma and pleasant and delightful slide, are extra to add a number of food additives. Did not know were they any such accounts a day, how many additives we will eat it?

There are nearly 40 in a piece of bread additives

First talk about breakfast, many families dominated by Western-style food such as bread, milk, butter. Did you know? Ordinary piece of bread from flour to the last baking success, use of food additives have nearly 40. Bread flour for making bread, flour Whitener, strong gluten, bread improvers and bread improvers alone contains more than 20 kinds of additives, it can make the outline stands full of bread, increasing production volume 20%~50%, and make the bread and noodle, sweet.

In addition, using the bread color pigment can make attractive, emulsifying agent helps to soft dough, bread leavening agent soft and tasty, potassium bromate may increase the toughness and flexibility of dough. Although this additive potassium bromate found carcinogenic, countries have banned the use, but has not died down on the market.

What is the secret weapon of low salt pickled vegetables?

A lot of people still eat traditional breakfast: a bowl of porridge, a boiled egg, a pack of small pickled vegetables.

Due to bad salt to eat much, so it would have gone to select low salt pickled vegetables. But traditional pickled vegetables are pickled with salt, salt, it is necessary to use additives to keep the taste. A brand of low salt pickled vegetables displayed on the packaging: ingredients for alcohol, seasoning (amino acids), PH adjustment agent, stevioside, saccharin, antioxidants, potassium sorbate, coloring agents, acid phosphate, thickening agent, polysaccharides, liquorice sth The number of surprise. These small pickled vegetables contain a wide range of chemical pigment belonging to azo compounds, widely used in beverages, jam, jelly, candied fruit, tea, wine and other food, is carcinogenic in nature, eat a lot of great harm to human body.

Meat ball master from not eating meat balls

Luncheon meeting many Office workers and students select supermarket or farms selling various flavors of meat balls and ham. Xuanwu District, Beijing a meat ball of farms and processing old master Wang says that they never eat meat in the House meatballs, ham, "because I really know that meat balls, ham is all about. ”

According to reports, meat balls of meat from bovine bone or minced pig bones tick down, can't eat, slimy water more, cannot be made into meat, meat is also very light. The first step in making meatballs, is in the meat, add price cheap chicken. Next, join the soybean protein, soft taste, the soy protein also known as "artificial meat". At the same time, in order to increase the taste better, added a large number of chemical condiments. The entire process twenty or thirty kinds of additives are used, where this is called meat balls, is "additive of ball shape"!

Dry red wine became "horrible food"?

During dinner, drink a glass of red wine, can ease both day's fatigue, and create a family atmosphere.

But you did drink wine is really made from grapes?

True dry red wine, water, spices, alcohol is not to add any additives, such as, the direct use of brewing of pure grape juice. The dry red wine can be sold on the market today, the vast majority are using "dye" blending out, there is no "red grape". In order to achieve the bright red grape Ze, add a--amaranth chemical synthesis of azo compounds, it is a pigment, has been shown to have carcinogenic effects.

In addition, can make a fragrant broth of "soup Po", there is no element of any meat, it's main components are: large bone extracts, meat meal by enzymatic hydrolysis, amino acids, sugars, salt, flavor agent, spices.

It seems that we see "color" and the smell of "Xiang", materials to "taste", is only an illusion, and you like to calculate, one day how many additives are installed in the stomach? The original version see the family health report of April 2, 2009