Most commercial soup bases and sauces have artificial meat like flavors that mimic those we used to get from natural, gelatin rich broth. These kinds of shortcuts mean that consumers are shortchanged.


When the homemade stocks were pushed out by the cheap substitutes, an important of minerals disappeared from the American diet.


The thickening effects of gelatin could be mimicked with emulsifiers, but, of course, its health benefits were lost. And gelatin is a very healthy thing to have in your diet. It helps you digest proteins properly and is supportive and digestive health overall.


ARTIFICIAL FLAVORINGS, HYDROLYZED PROTEIN and MSG


Research on gelatin and natural broths came to an end in the 1950s when food companies discovered how to induce maillard reactions (the process of creating flavor compounds by mixing reduced sugars and amino acids under increased temperatures) and produce meat like flavors in the laboratory. In a General Foods Company report issued in 1947, chemists predicted that almost all natural flavors would soon be chemically synthesized.


Following the Second World War, American food companies discovered monosodium glutamate, a food ingredient the Japanese had invented in 1908 to enhance food flavors, including meat like flavors.


Humans actually have receptors on the tongue for glutamate - it is the protein in food that the human body recognizes as meat – but the glutamate in MSG has a different configuration, which cannot be assimilated properly by the body. Any protein can be hydrolyzed (broken down into its component amino acids) to produce a base containing MSG. When the industry learned how to synthesize the flavor of meat in the laboratory, using inexpensive proteins from grain and legumes, the door was opened to a flood of new products, including bullion cubes, dehydrated soup mixes, sauce mixes, TV dinners, and condiments with a meaty base3.


The fast food industry could not exist without MSG and artificial meat flavors that beguile the consumer into eating bland and tasteless food.


The sauces in many commercially processed foods are basically MSG, water, thickeners, emulsifiers and caramel coloring.


Your tongue is tricked into thinking that it is getting something nutritious, when it is getting nothing at all except some very toxic substances.


Even dressings, Worcestershire sauce, rice mixes, flavored tofu, bullion cubes, imitation garlic and onions, and many other food products with a meat like taste have MSG in them.


Almost all canned soups and stews contain MSG, and the hydrolyzed protein bases often contain MSG in very large amounts.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98