Some people have adverse reactions to MSG CRS Chinese Restaurant Syndrome Chest

Some people have adverse reactions to msg crs chinese

This preview shows page 53 - 55 out of 148 pages.

Some people have adverse reactions to MSG CRS (Chinese Restaurant Syndrome) Chest pain Pain in the left arm Sweating Symptoms similar to the ones preluding heart attack Also known as Kwok’s Disease Some restaurants use seaweed instead of MSG (MSG-free labeled) MSG something to worry about? Many foods contain glutamic acid Cheese, tomatoes, eggs etc These foods mix with salt to produce MSG MSG now is made from bacteria that produce glutamic acid Adverse reactions are not allergic (does not involve immune system Blind-study participants hardly show reactions to MSG Sensitive individuals may have asthma attacks triggered Taste #6 recently introduced: kokumi It's a fullness like in the case of cheese The same company that makes MSG has developed a flavor additive similar to MSG, which gives the kokumi taste Supposedly Pinot Noir from Oregon, has a kokumi taste. Butterball turkey does not contain butter ( margarine instead) Made from palm/ palm kernel oil ( more saturated than butter) Salt is also included in the turkey Salt Used as a preservative as well Historically thought “ spontaneous generation” was possible Organisms spontaneously appeared on food Ex. Maggots on meat Louis Pasteur figured that this is not possible Experiment proves that organisms need to exist in the food in order for organisms to grow on the food Salt is used to kill off microorganisms using osmosis Sugar can also be used with the same principle (osmosis) Ketchup from health food store Ripe tomatoes, corn syrup (not necessarily healthier than sugar), apple cider vinegar, sea salt & spices Emphasizes no preservatives? (No need for preservatives anyway because it’s 30% sugar!!)
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Regular store Fresh ripe tomatoes, sugar, vinegar, salt, onions & spices Smoking also prolongs shelf-life: kills/prevents growth of bacteria Many chemical additives used to prevent food poisoning Canada: 6.8 mill.cases/year, 40 deaths in 2008 US: 48mill/year, 3000 deaths/year Many nasty bacteria infest our food Salmonella in chicken Listeria in cheese E. Coli (esp. E. Coli 0157:H7) in beef Found in the gut of cattle Also found in organic (so organic doesn’t = 100% safe) Food poisoning affects much larger numbers because large companies now distribute throughout the country, whereas in the past, small farms distributed to nearby cities/villages Why are numbers of food poisoning so high still? Better reporting to doctors More meat consumption Increased lifespan Increased travelling Why food poisoning is concerning: Industrial farming Animals grow up in crowded conditions Much more likely to develop infection Antibiotics in animal feed 70% of all antibiotics by weight are used in animal feed Used as preventative measure for such crowded conditions, & for faster growth This is concerning not because the antibiotic residues will be left in the meat, but because of resistivity The animals may have bacteria that developed immunity to these antibiotics If humans consume these infected meats, the antibiotics prescribed may not be effective Food Inc. highlights it really well Sodium phosphates STP: sodium tripolyphosphate
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