"Plasticiser", "black water", "science bread"...you may not know about these terms but you may have consumed them without even knowing it. They might well be "legitimate" to be added to the food we buy and consumed. But our body is designed and built to eat real food, not food additives, in order to function normally. The advancement of modern science is breaking new grounds every day. New technology is no doubt creating a brighter future for our next generation. Food science helps prolong the shelf life of many foods so that in this global market, we can enjoy them from around the world. Food additives enhance the texture, color, taste and shelf life of many processed foods. Technology even can create fake food that tastes, looks and smells exactly like real food.
In this video produced by RTHK (Radio Television Hong Kong), food additives that are commonly used in making drinks, breads and soy sauce in Hong Kong are investigated. I believe they are not only used in Hong Kong but throughout the international food industry. Plasticiser and clouding agents in tapioca milk tea, dough improvers and conditioners in bread, black water to make fake wheat bread, hydrogenated shortening loaded with trans fat to replace butter, carcinogen (1-Chloro-3-hydroxypropane) to shorten the fermentation in making soy sauce from 100 days to 1 week....it sounds so scary!
Knowledge is power and being ignorant can sometimes cost not just money but our precious health.
The video is in Cantonese with Chinese subtitles.
"塑化劑"、"黑水"、"科學包"....你可能不知道它們是什麼東西,但很有可能你已經食過這些所謂食物了。它們可能是合法地添加在我們買到的食物內,但我們的身體結構不是為這些添加劑而創造的,我們是須要食真正的食物才能維持健康生長。現代科技發達,一日千里,為我們建立更美好的明天,無從置疑,食品科學發展迅速,使我們可以品嚐世界各地的美食,科技可以令食物的保鮮期延長,無論色香味都可以改善,更可以製造出比真食物更有色香味的假食物。
這條短片是由香港電台拍攝製做,關於多種食物內的添加劑。它雖然是主要針對香港,但我想這是行內的普遍行為。波霸奶茶及其他飲料內的塑化、起雲劑；麵包改良劑；充滿反式脂肪的氫化酥油取代牛油；用黑水做假全麥包；用三氯丙醇去縮短做醬油發酵的一百日到一星期....令人毛骨悚然!
知識是力量,無知令人損失金錢事少,傷害健康事大。
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感謝 Phoebe提供以上資料
Phoebe的網誌: http://www.morethanbread.net/
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konjac
