CHEMISTRY: WEEK 5
RED VEGETABLES/ FRUITS:
- Red cabbage
- Cherries
- Strawberries
ORANGE VEGETABLES:
- Carrots
- Orange bell pepper
PURPLE VEGETABLES:
- Red cabbage
GREEN VEGETABLES:
- Scallions
- Okra
- Parsley
- Napa cabbage
- Celery
- Cilantro
YELLOW VEGETABLES/ FRUITS:
- Bananas
- Lemons
- Ginger
- Tumeric
WHITE VEGETABLES:
Today's discussion on MSG was an interesting look into the food industry's use of synthetic additives to increase sales. The savory flavor of MSG has been a successful key ingredient in creating the perfect addiction. It's the kind of flavor that has the consumer going back for more. We've all experienced how hard it is to stop eating a bag of chips that is laden with MSG. You'd be surprised how much of this flavor additive is actually used in the food industry. We can still find it in seemingly more "natural" products masquerading under such aliases as hydrolyzed yeast extract or whey protein. Although MSG has been deemed safe for consumption, it might be a good idea to moderate consumption of this synthetic additive since adverse side effects such as nausea, headache and fatigue have been documented by people sensitive to chemical products.
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