Telepsha

Recently, on our television, programs have become very popular, in which journalists and invited guests are engaged in the study of food, their composition, utility and harmfulness. They give us, consumers, tips on what you can eat and what not, tell how to deal with violations of our consumer rights.

A rare transfer of this kind takes place without an invitation to an eminent expert in food industries, depending on the status of the channel, it can be either employees of one of the many test centers or nutritionists from the advertised clinics. The most prestigious programs invite specialists from Moscow State University of Food Production - the largest industry university in Europe.

If you believe the information available on the network [1] , the current rector of Moscow State University Dmitry Zhelev is a man worthy in every sense. During his short career, he managed to become a doctor of medical sciences, a doctor of economic sciences, to work as a speaker of the Stavropol Duma, he visited the director of one and the rector of another institute in cavalries, is an academician of the two academies (Russian Municipal Academy and the Academy of Safety and Law and Academy), an active member of the United Russia party, even awarded the ranks of the title “wired in 2010 year "for work in the field of nanotechnology.

Frequent guest on TV, including in the “control purchase” on ORT. In his free from leadership by the university and the development of food science, time explains the worried consumers what we still eat. The very name of the transfer among food manufacturers has long been abusive-not for the fact that it sheds light on someone’s secrets, but for a lie, which in the daily mode, they have a target audience from blue screens.

The recording of the program of August 24, 2011 is available on the website of the ORT channel [2, 3] . We will try, as far as possible, to reproduce and comment on the statements of Dmitry Zhelev.

" Products that take health"

So the rector of Moscow State University calls absolutely all quick -cook products, regardless of their manufacturer and composition. He collected their components on the table and promises to reveal the secrets of cooking. Let's see.

D.E.: "All these products are made of the same ingredients, just in different proportions."

The number of ingredients used in any food industry industry is huge, no less than the houses used in cooking.

D.E. He begins to cook noodles, listing the composition of the product, cook, literally simply mixing the ingredients.

People who are familiar with cooking should know that it is impossible to cook any dish, just mixing the ingredients in accordance with the recipe. Just as from one piece of meat you can make fried, boiled or barbecue, and in industry - the technology, sequence and content of the stages of cooking are important. Should the rector of the University of Food Production understand this?

D.E. “Wheat flour. Usually they take the flour of overdue, low quality. ”

If the flour is overdue and poor quality at the university, this does not give the right to lie about all manufacturers at once. Readers, do you really believe that most manufacturers are like that? That the quality control departments do not work at all, that technology is unscrupulous people who are only concerned about money? There is a feeling that the host of the heading did not see a single food production in his life at all.

D.E.: The host adds palm oil to flour. “It does not dissolve in the human body and causes ... (listing a standard list of diseases).”

Any person who is a little familiar with digestive mechanisms, a description of the process of “dissolution” of oil in the body should alert. Suppose there was a confusion in terms, instead of “digested” the word “dissolves” is used by illiteracy. How then can the “dissolution” of palm oil differ from the “dissolution” of cream or pork fat? It is not clear on what facts Dmitry Svylev builds his evidence base of the harmfulness of this oil.

Palm fat is really widely used in the food industry, this is one of the highest quality and harmless fats approved for use around the world. If the rector knows any special information about the harm-why not provide them to the Ministry of Health, they will probably believe the chief food of Russia and measures will be taken.

D.E.: Yeast extract. This is far from yeast, but what is it, the manufacturer does not indicate [with a satisfied expression on the face adds them to a bowl with flour and oil].

Yes, this is not yeast, not quite yeast. This is an autolysate of yeast, i.e. The contents of yeast cells treated with their own enzymes, in composition - is almost pure, hydrolyzed protein. In the food industry is used to enhance the meat flavor of products, for example, in broth cubes. Usually this is not added to the dough, but added to bags with spices. It is a pity that the Rector of MSUPP does not know about this, which is openly stated throughout the country.

D.E.: Further chemical additives go: emulsifiers, thickeners.

Chemistry is the whole world around us. All living and inanimate nature is chemistry. If the presenter had in mind “synthetic emulsifiers and thickeners”, then he is wrong, because most thickeners and emulsifiers have a very natural origin, but what exactly was discussed in the program - we were not told.

The host of the heading adds a dye to the resulting mixture, pronouncing a sacramental phrase: "Yellow dye can cause allergies."

The name of the dye was not informed of us. To declare the harmfulness of the dye on the basis of only its color is a clear overkill.

In general, the yellow dye in all these noodles and soups, as a rule, is quite natural beta-carotene, vitamin's provitamin, the E160A food supplement, allowed even the “KGB among the foods”-the American FDA, which, with bread, let it be forbidden to prohibit something for harm to health.

D.E. It begins to make the dough from the collected components.

I saw how this is done in industrial production. I know for sure that he will not succeed. It turned out that no one was sculpting noodles. Show the finished noodles in the package. But how! If you show how they make products at any factory, show us to the end. What is the problem?

D.E. It goes to the composition of the bag in which the taste supplement is located. Adds glutamate sodium, noting its harmfulness.

About the harm of glutamate sodium can be discussed endlessly, it is difficult to do within the framework of the allotted signs. True, however, the fact that sodium glutamate is the most harmless of the existing nutritional supplements, and in order to harm health, it must be eaten in the amount of 20% of the total diet. But not even this next stupidity is outraged, it is outraged that the glutamate of sodium in televerse looks like a gray dust similar to ash, although this is actually a pretty white crystalline powder. Maybe the rector of MSUPP has never seen a glutamate of sodium?

D.E.: Kurini flavor, which causes a scourge of our time - allergies.

For a reader far from the topic of food additives, I will explain. The flavor is a mixture of fragrant substances. All fragrant substances are small molecules with a molecular weight of not more than 200. Their number in the flavor is minimal, usually from 0.001 to 20 g per ton of the product - much less than all other components. In the same proportion, the same substances are found in ordinary, natural food. Allergenic components in the composition of flavorings are unacceptable and not used.

I would like to ask the rector of Moscow State University: do you generally know what allergies are? Flavor? No? Not surprised.

If you do not have an allergy to chicken, and there will be no flavor either. If you have an allergy to chicken - an allergy to the flavor, most likely, will not be. Because her (allergies, not chicken) is caused by not fragrant substances from the flavor.

D.E.: Instead of meat, there is a soy texture. This is not meat, but a genetically modified product.

Well, what is the "exposing" program without GMOs? But, firstly, this is not necessarily soy. In most cases, dried meat is really used. Secondly, far from all soy is um. Thirdly, GM-Soa does not differ from the usual one in terms of harmfulness. And finally, the terrible letters of GMO are not a product, it is a good, advanced method of obtaining new organisms. However, this is a separate large topic.

In conclusion, we are demonstrated by a bag of dried vegetables - "the only natural product in this dish."

But what about flour, palm oil, yeast extract, soy? Since when did it cease to be natural? Although what is the difference ...

1. Www.mgupp.ru/nash-universitet/rektor (information about the rector on the university website)

2. 1tv.ru/sprojects_edition/si5716/f10293 (completely)

3. YouTube.com/watch?v=SS6EKZ1I4FO .

4. Http://flavorchemist.livejournal.com (author's blog)