Tag: chili

I love hot foods but I cannot eat chili fruit like what Bicolanos are doing. I can’t resist buying this Oishi Prawn Crackers. I often eat this spicy flavor cracker. Why? Because it is chili flavor, the flavor blend is perfect for my tongue.

This cracker has quite long ingredient listing. Some of them are unfamiliar so I did some web surfing. Here are the results:

Hydrolyzed Soy Protein — The extraction process of hydrolysis involves boiling in a vat of acid (e.g., sulfuric acid) and then neutralizing the solution with a caustic soda. The resultant sludge is scraped off the top and allowed to dry. In addition to soy protein it contains free-form excitotoxic amino acids (e.g., MSG) and other potentially harmful chemicals including cancer-causing chemicals in many cases. A newer method of hydrolysis involves the use of bacteria by itself or in addition to the chemical processes described above. There is a possibility that genetically-manipulated bacteria may be used. [http://www.soyinfo.com/soydefs.shtml]

Sodium diacetate — Sodium diacetate is a fungicide and a bactericide registered to control mold and bacteria in foods. Sodium diacetate is a mixture of sodium acetate and acetic acid. It is a white, hygroscopic, crystalline solid having an odor of acetic acid (commonly known as vinegar).  Sodium diacetate is approved as a GRAS (Generally Recognized As Safe) substance for miscellaneous and all-purpose usage in cheese spread, butter, and bread. Since 2000, the Federal Register 21 CFR 184.1754 permits the use of sodium diacetate in Meat and  Poultry Products. [SODIUM DIACETATE – Technical Information, Canadian Meat Council]

Disodium guanylate — also known as sodium 5′-guanylate and disodium 5′-guanylate, is a natural disodium salt of the flavor enhancer guanosine monophosphate (GMP). Disodium guanylate is a food additive with the E number E627.[1] It is commonly used in conjunction with glutamic acid (monosodium glutamate, MSG).

As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5′-ribonucleotides.

Disodium guanylate is produced from dried fish or dried seaweed and is often added to instant noodles, potato chips and other snacks, savoury rice, tinned vegetables, cured meats, and packaged soup. [http://en.wikipedia.org/wiki/Disodium_guanylate]

Tartrazine — It appears to cause the most allergic and intolerance reactions of all the azo dyes, particularly among asthmatics and those with an aspirin intolerance. Symptoms from tartrazine sensitivity can occur by either ingestion or cutaneous exposure to a substance containing tartrazine.

A variety of immunologic responses have been attributed to tartrazine ingestion, including anxiety, migraines, clinical depression, blurred vision, itching, general weakness, heatwaves, feeling of suffocation, purple skin patches, and sleep disturbance.

Certain people who are exposed to the dye experience symptoms of tartrazine sensitivity even at extremely small doses, some for periods up to 72 hours after exposure. In children, asthma attacks and hives have been claimed, as well as supposed links to thyroid tumors, chromosomal damage, and hyperactivity.

It is the commonly used color all over the world, mainly for yellow, but can also be used with Brilliant Blue FCF (FD&C Blue 1, E133) or Green S (E142) to produce various green shades. [http://en.wikipedia.org/wiki/Tartrazine]

FD&C Red Dye #40 — Also commonly called Red 40, is widely used in the foods and drugs that we consume; often we don’t give much thought to the fact that much of what we consume is artificially colored. [http://www.red40.com/]

Tertiary Butylhydroquinone, or TBHQ — Consuming high doses (between 1 and 4 grams) of TBHQ can cause nausea, delirium, collapse, tinnitus (ringing in the ears), and vomiting. There are also suggestions that it may lead to hyperactivity in children as well as asthma, rhinitis and dermatitis. It may also further aggravate ADHD symptoms and cause restlessness. Long term, high doses of TBHQ in laboratory animals have shown a tendency for them to develop cancerous precursors in their stomachs, as well as cause DNA damage to them. It is also suggested that it may be responsible for affecting estrogen levels in women. [http://www.naturalnews.com/031318_TBHQ_food_preservatives.html]

Vitamin A Palmitate — It is an artificial form of Vitamin A. It should be consumed in moderation. Intake should not exceed the Daily Tolerable Upper Levels set by Unite States Institute of Medicine or it should be based n Recommended Dietary Allowances.

• 0–3 years: 600 µg or 2000 IU
• 4–8 years: 900 µg or 3000 IU
• 9–13 years: 1700 µg or 5665 IU
• 14–18 years: 2800 µg or 9335 IU
• 19+ years: 3000 µg or 10,000 IU

Overdosed will result to Hypervitaminosis A. The liver stored retenoids will reach its maximum limit and might cause birth defects, liver problems, reduced bone mineral density resulting to osteoporosis, coarse bone growths, skin discoloration, hair loss, too much skin dryness/peeling, angular cheilitis and intracranial hypertension.

BHA/BHT – butylated hydroxyanisole and butylated hydroxytoluene respectively. I still remember seeing this chemical antioxidant in laboratory. These two have hazard warning sign – harmful if ingested.

MSG or monosodium glutamate — After a very long years of research, this flavor enhancer is not yet proven dangerous.