Photo created by Dids, from Pexels
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Prof. Dr. Eng. Nastasia Belc, general director of the Institute of Food Bioresources, spoke at the Academy of Health, a show moderated by Professor Irinel Popescu, about the meat additives we consume.
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In order for the industry to be profitable, producers put certain substances in meat to maintain water. On this subject, Prof. Dr. Eng. Nastasia Belc spoke at the Academy of Health, a show broadcast on DC News and DC News TV.
“We have to be careful with red meat and overprocessed meat. Everything that is processed is less loaded with nutrients available to the body. The meat industry wants to be profitable. Take imported meat, and the animals are raised very quickly. A pig gets fat in a maximum of two to three months.
When an animal grows so fast, it no longer has the structure of proteins, lipids, carbohydrates, etc. and accumulates a lot of water in this short time. By accumulating a lot of water, when the meat is processed, the water tends to leave the structure. If it leaves the structure and is lost, there are losses in the production process and the efficiency of the production process decreases. And then some manufacturers want to keep it. How do I do this? I put polyphosphates. They, in a certain concentration, do nothing, but what else do we eat – meat or something else? ”, Said Prof. Dr. Eng. Nastasia Belc.
https://www.youtube.com/watch?v=ApLa4BDWhxY
What are polyphosphates
Polyphosphates are broken down in food or the digestive system into phosphates and these groups are better absorbed than phosphates naturally present in food. A large amount of phosphates in the body can cause serious adverse effects, especially in people with kidney disease.
They are used in food because they can maintain the taste for a longer period, retain water and prevent their discoloration.
Depending on the type of product, the method of preparation and storage, polyphosphates are used as stabilizers, catalysts or emulsifiers.
Thus, the main foods / products in which these additives are found are: pickles, meat products (especially fish), cheeses and various frozen products (especially fish), concentrated soups, instant tea, drinks dedicated to athletes, etc.
Unlike phosphates found naturally in food, those resulting from the breakdown of sodium tripolyphosphate E 451 (i) are much better absorbed and visibly influence the amount of phosphates in the blood.
The main effects of an increased level of phosphates in the blood are endothelial dysfunction, vascular calcification, altered phosphate metabolism, accelerated aging (aging of the skin, atrophy of muscles, etc.).
These effects have also been observed in healthy people, not only in those suffering from kidney and cardiovascular diseases. Acceleration of aging has been observed in animal studies.
Sodium triphosphate is also a source of sodium.
Not allowed in foods intended for children and infants.
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