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What you need to know about "liquid smoke" or about the carcinogens in smoked meat
How to make “liquid smoke”?Natural “liquid smoke” is produced by stage and filtering ordinary wood smoke. According to developers, sawdust of deciduous trees with certain moisture content burned at a predetermined temperature, then the smoke particles is passed through the collector water is purified from harmful impurities – tar, tar, carcinogens, which are insoluble in water and completely removed from the smoke.
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As evidenced by the experts, smoke fluid are different in composition. The most common combination of components: from 11 to 92 percent water, from 0.2 to 2.9 per cent phenols, from 2.9 to 9.5 percent acid, from 2.6 to 4.6 percent carbonyl compounds.
“Liquid smoke” is imported sometimes legally, but often illegally. Parties often do not specify the composition or name of substance: liquid and powders for “quick smoked” pass through customs as a food additive. On packing should any room or mysterious Latin abbreviations.
According to Derzhspozhyvstandard, “liquid smoke” is prohibited for use as a strong carcinogen, in many countries of the world. In the European countries have adopted standards for the use of various additives authorized for use.
Some manufacturers may exceed the recommended concentration of “liquid smoke”, the processing of stale meat or fish, to drown out the bad taste.
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Pseudococaine exposed chicken legs and wings, mackerel, small fish such as capelin. Look soaked in “liquid smoke” products as well as smoked — not be distinguished, and the smell of smoke. Manufacturers add this team in the shell and beef sausages — the product is actually boiled, and the smell and flavor is like smoked.
Harmful “liquid smoke”? Opinion of experts :
ALEXANDER BIRD, chief doctor of Oncology dispensary of Kramatorsk: “the Meats can be consumed occasionally”
— Is it true that smoked products are the result of prolonged exposure to smoke carcinogenic?
— Of course, the carcinogens in smoked meat are available. Especially those that are not produced in a natural way smoked in the smoke of natural wood, and using various chemical, fluids like “liquid smoke” in which to dip the meat. These meats are especially harmful to the body, and there are now on the shelves of the majority. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: //www.povarenok.ru/articles/show/2739/%20www.1tv.ru/documentary/print/fi=6222&sn=117
Fifty seven million three hundred forty seven thousand seven hundred fifty nine
As evidenced by the experts, smoke fluid are different in composition. The most common combination of components: from 11 to 92 percent water, from 0.2 to 2.9 per cent phenols, from 2.9 to 9.5 percent acid, from 2.6 to 4.6 percent carbonyl compounds.
“Liquid smoke” is imported sometimes legally, but often illegally. Parties often do not specify the composition or name of substance: liquid and powders for “quick smoked” pass through customs as a food additive. On packing should any room or mysterious Latin abbreviations.
According to Derzhspozhyvstandard, “liquid smoke” is prohibited for use as a strong carcinogen, in many countries of the world. In the European countries have adopted standards for the use of various additives authorized for use.
Some manufacturers may exceed the recommended concentration of “liquid smoke”, the processing of stale meat or fish, to drown out the bad taste.
Fifty eight million two hundred twenty two thousand three hundred ninety nine
Pseudococaine exposed chicken legs and wings, mackerel, small fish such as capelin. Look soaked in “liquid smoke” products as well as smoked — not be distinguished, and the smell of smoke. Manufacturers add this team in the shell and beef sausages — the product is actually boiled, and the smell and flavor is like smoked.
Harmful “liquid smoke”? Opinion of experts :
ALEXANDER BIRD, chief doctor of Oncology dispensary of Kramatorsk: “the Meats can be consumed occasionally”
— Is it true that smoked products are the result of prolonged exposure to smoke carcinogenic?
— Of course, the carcinogens in smoked meat are available. Especially those that are not produced in a natural way smoked in the smoke of natural wood, and using various chemical, fluids like “liquid smoke” in which to dip the meat. These meats are especially harmful to the body, and there are now on the shelves of the majority. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: //www.povarenok.ru/articles/show/2739/%20www.1tv.ru/documentary/print/fi=6222&sn=117
