I was wondering two things at half past two (about twenty minutes ago as I write this, about one hour and ten minutes ago as I post it) this morning. What to eat and what to post. So I decided to combine the two.
My victim was a packet of Batchelors Beef flavour Savoury Rice. As I was making it, I was wondering about all the so-called “food scares” we have every so often when the media gets bored. My idea was to list out every ingredient listed on the packet and see what, exactly, they are.
As printed:
Rice, Dried Peas (4%), Flavourings (contain Celery, Milk, Soya), Dried Carrot (2.5%), Dried Onion, Salt, Sugar, Dried Red Pepper (1%), Hydrogenated Vegetable Oil, Flavour Enhancers (E621, E635, E627), Onion Powder, Colour (Ammonia Caramel (contains Wheat)), Garlic Powder, Black Pepper Extract and Herb Extract.
Rice, dried peas, celery and milk are obvious. The first one worth mentioning is soya. This is a derivative of soy which is a veritable cocktail of poison! Our Western obsession with soy is obvious: It’s cheap, available in huge quantities and very easy to produce. Soy and its products contain enzyme inhibitors which block protein digestion by blocking the enzymes responsible for breaking down proteins into amino acids (the ‘building material’ of most body tissue). We have haemagluttin which causes blood clots, hinders oxygen transport in the blood and stunts growth. Soy contains numerous phytates which make minerals unavailable to the body during digestion, remarkably insidious since the best way to avoid severe mineral deficiency with phytates and phytic acid around is to eat lots of meat. Last, but by far not least, phytoestrogens, chemicals which mimic the female sex hormone. Soy, in any of its forms, is bad news. It has been linked to Asians (especially Chinese) having far higher rates of cancer along the digestive tract than anyone else in the world and with the relatively recent rise in the same cancers among Westerners. Soy-based infant formula is banned in many countries and linked to numerous growth defects, especially in girls (probably due to the phytoestrogens). Dr. Fitzpatrick’s ‘Truth About Soy’ website has more information.
Next up we have dried carrot and dried onion. Carrot, when dried, is virtually tasteless and is used for colour and texture. Onion when dried becomes quite a potent spice, so is used for flavouring.
Salt needs no introduction, it’s an essential mineral with a distinctive taste. It also helps food cook better. Sugar is just for taste and is a dimer of fructose and glucose in its most common form, sucrose. Note that “salts” in a chemical context is not what we usually think of as salt. A salt is the product made when an acid is neutralised. Sodium salts are common in food because sodium is only harmful in huge excess (and is actually necessary for life) and the alternative is using the acid directly (e.g. monosodium glutamate instead of glutamic acid) which is typically not possible since the acid would be in liquid form, the salt in solid.
Dried red peppers are common in this sort of thing, being largely for colour, but also quite a potent spice in their own right.
Hydrogenated vegetable oil is the next big one. Oils are long chain carbon molecules (long chain organics) with various chemical groups. The ones we’re interested in are double bonds (the alkene group) between two carbon atoms. As the molecule cannot rotate around that bond, it’s fixed into shape. This prevents it from getting up close with other molecules, so lowers the melting point. What we do is then react them in a huge reaction vessel with hydrogen and a catalyst, typically nickel, to crack open the double bond into a single bond by adding hydrogen across it. This means the molecule is more free to rotate and can stack well with its fellow molecules, if it can get closer to another molecule, it can solidify more easily (London dispersion forces are stronger) and so the melting point rises: Perfect when you want something closer to the consistency of butter and less like, well, vegetable oil. Now, the big problem there is that we get an amount of some quite nasty stuff in there: Trans-fats. Trans-fats aren’t found in nature and the body’s digestive system doesn’t recognise them as something it can use to make your belly bigger. They’re being more and more linked to all kinds of chronic illnesses and some places have already banned their use while others are considering it.
The flavourings are next, E621, E635 and E627. If anything, european standards mean that manufacturers have to be consistent in their labelling. Starting with E621, we have monosodium glutamate, the sodium salt of glutamic acid, a natural amino acid. The sodium is, of course, removed and the amino acid restored. It has a distinctive taste but was with a health scare some years ago. Even now, some manufacturers advertise “MSG-Free!” as though it were a good thing. MSG is found in nature and quite plentiful (especially in Asian foodstuffs), it is present in high quantities in yeast, soy and many spices. The health scare? Investigation after investigation found utterly no evidence to support any harmful activity by glutamate or glutamic acid, noted its high natural presence and that the human body produces it itself and that amounts which could cause harm in laboratory tests (on rats) were massively high doses involving chemically pure MSG. The verdict? Enjoy the stuff, it tastes nice and indeed the taste itself, umami, is very difficult to obtain any other way because our tongues contain specific receptors for glutamate - It’s something that we’ve evolved to be able to detect and almost everyone finds the taste to be pleasant. Nature wants us to eat this stuff.
E635 refer to guanylic and inosinic acid or their sodium salts in mixed proportions. They’re used as flavour enhancers. They don’t have a flavour themselves but enhance many others, meaning less salt (salt being common salt, sodium chloride) and flavourings are needed. Finally, E627 is guanylic acid alone and used exactly as E635 is (it’s partly the same chemical!) as a flavour enhancer.
That brings us to onion powder, made by pulverising dried onions. It is a very potent flavour but otherwise unremarkable.
Under that is our colour, ammonia caramel, also known as E150c, baker’s caramel or beer caramel. Caramel has no known toxicity and, as an extensively used ingredient, has undergone exhaustive trials and study. It is used as a colour in this case, to stain the rice slightly brown (this is a “beef-flavour” after all).
Finally, we have garlic powder (another very powerful flavouring), black pepper extract (usually simply crushed in water, the dissolvable stuff dissolved, then dried out of the water and added to the food) and herb extract which isn’t specified; This means it legally doesn’t have to be so no known studies have found any cause for concern.
And there we have it. The extensive list of ingredients which make a common modern convenience food everything it is. Flavourings to emulate beef (which typically fail), flavour enhancers to make the taste stronger, vegetables and spices to add texture and colour, a colouring, a bunch of cheap soy and the ever-present hydrogenated vegetable oil, possibly to prevent the rice from clumping.