Tireless enemies, poisoning almost all of our food, got to salt. Yes, ordinary salt is now also turned into a serious poison. Therefore, we need to be doubly more careful when choosing products in stores …
Salt is a white death. With this phrase, we are frightened from childhood by everyone who is not lazy – both ignorant physicians and no less ignorant gurus from the “healthy” lifestyle, claiming the unconditional benefit of a salt-free diet.
But this diet can seriously damage your health. The fact is that, as soon as the salt ceases to enter the body in the required quantity, a malfunction occurs in the so-called. potassium-sodium pump. This is a special mechanism of cellular metabolism, in which the cell absorbs potassium and gives sodium, and which protects the vessels from constriction and spasms. In other words, salty foods in optimal amounts help prevent thrombosis, that is, salt reduces the risk of developing a heart attack. However, this applies to normal salt. I foresee the question: “Ah, what is abnormal?” Alas, there is.
Recently, my friend from Moscow told me that in Russia, the salt began to add the antisementator E-535/536. Dishes cooked with such salt have a hideous bitterish taste. After reading on the Internet about this supplement, the hair stood on end. In the product of the widest application, which people used for centuries without any “improvements” and “decorations”, naturally poisons are added! See for yourself.
E-535 is sodium ferrocyanide. Antifreezing agent, clarifier. Yellow crystals or crystalline powder. Obtained from the waste mass after cleaning gases at gas plants by chemical synthesis. As the name implies, the substance contains cyanide compounds.
E536 is potassium ferrocyanide. A derivative of potassium cyanide or else potassium cyanide, a known instantaneous poison. Potassium ferrocyanide is registered as food additive E-536, which prevents caking and clumping of products. Toxic. In its production, additional cyanides are formed, including hydrocyanic acid (depending on the method of preparation of E-536).
The attack on people’s health does not stop for a minute. 10 years ago, we conducted our own investigations into “advanced technologies” designed to destroy the health of as many people as possible. See the section of the site “Advisor” “Chemistry and Life”. However, today this pernicious practice only grows. We are looking for ever new ways of adding poisons to all normal products and inventing new, artificial ones that, at least, do not bring any benefit, and in most cases harm.
We suggest that you familiarize yourself with several more facts of food counterfeiting. Taken from here.
How the food industry forges products
The food industry, in all likelihood, will never tire of surprising us with ingenuity, especially when it comes to creating counterfeit products. Here are a few facts confirming this.
1. Sour cream – a fake
One of the most popular sour-milk products. Today, stores offer us sour cream of different fat, but they keep quiet about the fact that it has long ceased to be a real sour cream. We buy a substance that looks like it both externally and to taste. What do we really eat? Animal fat, replace vegetable, milk protein – with soy, and soybeans – genetically modified. Add a flavor additive – and on the shelves. Sour cream is very useful, it is very quickly absorbed by the body, but it concerns sour cream prepared in a classical way, i.e. exclusively from cream and sourdough. And this sour cream is difficult to find today on the shelves.
How to check the naturalness of the product? It’s very simple: you need to dissolve a teaspoon of sour cream in a glass of boiling water. The fake will fall out, and the present will completely dissolve.
2. Caviar – a fake
In Russia, caviar was introduced to the table more than 300 years ago. Peter the First held 50 special anglers who delivered caviar to the royal court.
Today this delicacy, rich in iodine, is not available to everyone due to the high price. Therefore, red and black caviar learned to forge. They make it from seaweed, and the taste of this caviar gives off gelatin. But even if the roe has the smell of fish, and the eggs are of the correct shape and have the required color, all this does not prove their naturalness. The natural caviar bursts when compressed and has a bitter taste, and the fake is simply chewed. In natural eggs, eggs should be whole, there should not be a lot of liquid. If there is less salt in the caviar, it may not survive until the end of the implementation period.
The shelf life of the caviar after the catch is three days, which is why the producers add preservatives for the extension of the term. The best caviar is packaged in cans from July to September, at this time spawning salmonids, and more likely that the manufacturer used a minimum of preservatives.
Checking the naturalness of caviar. If you throw a real egg in a tank with boiling water, the protein starts to fold, leaving a white loop in the water, and the egg itself remains unharmed. Artificial caviar in boiling water, after a while will lose shape and begin to dissolve.
3. Canned food
Problems that the buyer may face.
– the ratio of fish and sauce. If the manufacturer uses the sauce more than is necessary, it saves considerably;
– to the fish itself is often added volume magnifiers;
– Presence of preservatives (eg sorbic acid);
– if the cans are blocked incorrectly, tin can get inside and oxidize.
Preservatives. The use of preservatives began in ancient times. People have always wanted to extend the shelf life of products. Salt, honey, wine. Later replaced with wine vinegar and ethyl alcohol. Essential oils were also used to preserve food from spices. Everything would be fine if the natural preservatives were not replaced with synthetic preservatives. They stop the formation in the product, as well as harmful, and beneficial bacteria. Thanks to them, the shelf life of the product, color, smell increases. On the other hand, they can provoke stomach upsets, changes in blood pressure, even cancer.
4. Crab sticks
Judging by the name – a delicacy. But all consumers have long known that there are no crabs in crab sticks. But not many people know that basically there are no fish there. Judging by the inscriptions on the package, the composition of crab sticks includes starch, dyes, preservatives and surimi (fish minced meat). As it turns out, the fish does not have more than 10% of fish. After the analyzes, the experts could not find out exactly what the remaining 90% were for the substances. After the publication of the results of such a study in the press, sales of crab sticks fell several times. The saddest thing is that producers do not tell the whole truth about the composition of “not crab sticks”. The conclusion is simple: crab sticks are a product with unknown components, and it is not just not worth it, but it is absolutely not worth it.
5. Smoked fish
It is mainly done with the help of liquid smoke – the strongest carcinogen, banned in many countries of the world. The manufacturer claims that the main component of such a liquid is the extract from ordinary smoke. And the recipe of production is kept secret. Quickly soak fish now is not a problem, neither smokehouse nor cherry sawdust is needed.
Recipe. All is very simple, for half a liter of water, two tablespoons of salt and 50 grams. liquid smoke. We dip the fish, and leave it in the refrigerator for two days. Everything – smoked fish is ready.
And what about the heat treatment that should kill botulism, cholera, salmonella, staphylococcus and all sorts of worms? We are offered to buy this whole bunch of probabilities with the fish. It would be fair to call it not a smoked fish, but a “Russian-roulade” fish. The conclusion is one, you want to live, just do not eat “ruskouletochnuyu” fish.
To distinguish it from real smoked is also not difficult. In this smoked fish, on the cut meat has a yellowish tint, and in the area of the stomach, fat of the same color is collected. Painted fish in the section has the color of a simple herring and there is practically no fat release. Therefore, when buying a smoked fish, ask the seller to cut it. And pay attention to the date of smoking, as if improperly stored, the likelihood of the appearance of harmful bacteria is greatly increased.
When buying shrimp, we actually buy water. They are frozen immediately after the catch: the shrimps glaze with ice so that they do not break. The amount of ice in shrimps is not specified by the producers, because there are simply no norms for its quantity. These manufacturers increase the weight percent by 10-40. The packaging also shows the caliber of shrimp, the essence of it – the amount of shrimp per kilogram. But this is true only for unpurified shrimp. These norms are violated by almost all manufacturers. Marine coastal plankton can accumulate in itself heavy metals.
For a long time, we learned how to breed shrimp in the coastal zone. Shrimp, grown on a piece, contain antibiotics that are added to the water so that the crustaceans do not ache. Excess antibiotics in the body causes allergic reactions, dysbacteriosis, kills the microflora in the body. Most often, they use levomycetin, which is very slowly excreted from the human body. Unfortunately, as long as we do not have laws that regulate the presence of growth stimulants or antibiotics in shrimp.
On the eye, the presence of antibiotics in shrimps can not be detected. Therefore, when buying, look for “Atlantic” shrimp, that is, caught in the sea, there is much less antibiotic in them.
Conclusion: shrimps have a very high probability of antibiotics, so it is advisable to limit the use of shrimp up to several times a month. Especially if the shrimp producer is doubtful.
7. Most of honey, soy sauce and spices in shops – fake
Most honey market participants around the world are buying honey of doubtful quality in China. In Chinese honey, pollen is usually filtered out – this is done to disguise its origin. Consequently, the resulting substance with honey can not be properly named.
Soy sauce is also mostly fake, although it would seem that the soybean itself is raw materials. The whole point here is that the production process of this soy sauce is too long and time consuming. Therefore, many enterprising manufacturers decided to reorient themselves to the “early” imitation, which is being prepared in three days, and stored incomparably longer.
But worst of all, perhaps, is the situation with saffron. This is an expensive treat, not for nothing that it is called the “king of spices”. For a kilo of this saffron will have to shell out about twenty thousand dollars. This is impressive, considering that most manufacturers claiming to sell spices exclusively “top quality”, in fact, each pack of saffron percent ten or so. The rest is worthless crushed plants.
8. Using a special glue from meat scraps, you can make one big and mouth-watering steak
The substance that glues pieces of meat is called “transglutaminase” or simply “meat glue”. This enzyme allows fashionable chefs to give already prepared meat dish or crab chops some fancy shape. Much less harmless is another use of transglutaminase. In large meat production, there are always a lot of pieces and scraps that are suitable, perhaps, for animal feed. And thanks to transglutaminase, thrifty entrepreneurs can glue any wastes of meat production into one and avoid financial losses. And the simple consumer to distinguish such a mosaic from an ordinary piece of meat is very difficult.
9. Salmon is painted in pink
The real color of salmon (trout, salmon), which lies on the shelves of our stores – is pale gray. Now it is mainly grown artificially – on farms where this unfortunate fish is deprived of natural food and lives in such cramped conditions that it is practically unable to move. To give the fish a beautiful pink color, the producers, as you might guess, stuff it with special coloring preparations. These salmon pills make even different shades – for the different tastes of the owners of fish farms. Today, 95% of Atlantic salmon are grown on farms, and almost all of them are dyed.
10. The Italian Mafia is engaged in fake olive oil
Oddly, this sounds, but the falsification of olive oil is one of the most profitable types of “activity” of the Italian mafia. The income from olive oil is comparable to that of drug trafficking. For ordinary consumers, this means that most of the olive oil on the market is either heavily diluted with cheaper raw materials, or is a complete imitation.
The oil that is now sold under the guise of high-quality olive oil, at least 80% – a mixture of cheap vegetable oils from Tunisia, Morocco, Greece and Spain. No particular benefit from such a product, of course, no. At least not more than from ordinary sunflower oil. Surprisingly, people are so used to the taste of a fake that now a real pure product is often mistaken for a fake. ”
What to do?
First, you need to carefully read the composition of the products you buy. If the product contains a long list of E-Shek, do not buy it (see the list of “Food Ingredients” on the “Advisor” website, which lists the chemical ingredients used in the food industry.) Study it and take it with you when you go to the grocery store) .
Secondly, try to independently produce products of everyday demand. For example, you yourself bake bread in a bread maker, cook yogurt, sour cream and yogurt in yogurt.
Thirdly, to look for reliable producers or, if possible, to organize the control or production of harmless foodstuffs themselves. Since the situation today is such that the drowning people are really in the hands of the drowning themselves, and there is no one to shift responsibility for their own health and safety.