This is just the start of the 3-MCPD story, though. standards, but fail the European standards. I have seen them, though, but I’m only allowed to confirm they comfortably meet the U.S. The bad news is that despite my pleas that they be fully transparent, they wouldn’t let me share the results with you. I called Bragg to see where they fell, and the good news is that they are doing independent third-party analysis of their liquid aminos for 3-MCPD. standards are much laxer, though, allowing 50 times more-1,000 parts per billion. Since then, Europe introduced a regulatory limit of 20 parts per billion of 3-MCPD in hydrolyzed vegetable protein products like liquid aminos and soy sauce. But this was based on extraordinarily high contamination levels. What you do is take the lowest-observed-adverse-effect level in animal studies, which in this case was kidney damage, then add in some kind of fudge factor, and arrive at an estimated tolerable daily intake, which for 3-MCPD means that high level consumers of soy sauce may exceed the limit. What do you do, though, when there are no studies in humans? How do you set some kind of safety factor? Well, it’s not easy. They found flaccid testes in rats, which is what they were going for, but it caused neurological scars in monkeys. However, research funding was withdrawn after unacceptable side effects were observed in primates. In fact, there was a time in which it was considered as a potential male contraceptive because it could so affect sperm production. The concern is about detrimental effects on kidneys and fertility. But when I say toxic, we’re talking about toxic to mice and rats.Ĭhlorohydrins like 3-MCPD are considered a worldwide problem of food chemistry, but no clinical studies on humans have been reported so far. The problem is that when any residual fat is exposed to these conditions, it can form toxic compounds called chlorohydrins. This process requires high heat, high pressure, and hydrochloric acid to break apart the protein. That’s how they make cheap soy sauce and seasonings like Bragg’s liquid aminos. What does that mean? Proteins can be broken down into amino acids using a chemical process called hydrolysis, and free amino acids like glutamate can have taste-enhancing qualities. In 1978, chlorohydrins were found in protein hydrolysates. Intro: You may see the title of this video and be thinking…what is 3-MCPD? It’s a chlorohydrin, a compound found in items like Bragg’s liquid aminos and soy sauce. Greger may be referring, watch the above video. To see any graphs, charts, graphics, images, and quotes to which Dr. Below is an approximation of this video’s audio content.
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