"Quality Mark" - a show about "Not the quality standards of quality"
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Want to comment on the recently published transfer to Inter TV channel - "Quality Mark" from 04.19.1911. Of course, it is good that there are transfers that "open people's eyes" to what products they actually buy.
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Particularly remember the transfer of 19 April 2011, about "Ukrainian sausage." In the early transfer of speaker told us that the presence of sausage such chemicals as listed below, it is normal: "Phosphates", "Ascorbic Acid", "sodium nitrite." Host says that "Phosphates", quoting a leading "link fluid to produce no change form, referred to as "sodium nitrite" is "preservative and power of color, since the meat is dirty gray, and it alienates customers," and "ascorbic acid ensures the stability of paint, thanks to her for a cut sausage does not change the color of several hours. It is also said about the fact that almost all the raw material used in the sausage imported.
Now we reveal some of the subtleties that vigilant "experts" from the transfer of "Quality Mark" did not dare to tell ordinary citizens. The transfer is not cooperating with the producers, advertisers, although excerpts from the text above suggest otherwise, as dictated by a technologist sausage production is said))
The main problem of the transfer to my vzlyad that it does not reach the level of popular science. We see on the screen countless shows and is one of them. So to shed some light on the "normality" of the component in the sausage, namely:
"Phosphates"
When adding phosphates in sausage you can add to it as much water as will enable the shell sausage. Special syringes sold to nakalyvaniya sausage with water. Thus, in addition, that all phosphates cause such undesirable effects as hyperactivity in children, we still try to sell water instead of meat. Leading us to say "not to change the form, for it is clear however, what form should have the right sausage and how it can change shape if the manufacturers do not add these phosphates? Do sausages lose weight times two??
"Sodium nitrite"
E250 - sodium nitrite - a dye, flavoring and preservative that is used to dry meat preservation and stabilization of its red color. E250 is permitted for use in Russia, Ukraine, but banned in the EU!
Sodium nitrite and sodium nitrate, the main sources of increased excitability of the nervous system in children! They can cause severe poisoning or even death as acting from the gut into the bloodstream, they bind to hemoglobin, and hamper the flow of oxygen into the blood. This causes hypoxia-oxygen deprivation of the body!
In order to not have this stuff, many believe, would eat a piece of sausage might not be bright unnatural red. That is, the dye in the sausage - it is the norm and talk about it in the program as a fact for granted! The transfer does not advocate of high standards, which are tezhe EU standards, for example, while about our "primitive" standards in which poisons to take it - no problem!
"Ascorbic Acid"
E300 ascorbic acid protects the color of meat in a pink or red color, which instead of natural smoked, just podkrashivayutsya in the desired color from oxidation.
Rely primarily on themselves, draw information from different sources, and transfer of think of no more than a show with a shell of the dye, but with the tasteless content! |
