Artificial and synthetic food. Artificial food: a new approach. we are what we eat

In this article, we will talk about what synthetic food is and what harm it does to the human body.

All of us, to one degree or another, eat synthetic food, that is, food that is impregnated with chemicals and can be stored on supermarket shelves from several months to several years.

And this is considered normal in our time, but it is not natural.

Synthetic food harms the human body, and the more we eat it, the more we harm ourselves.

Why this happens, we will understand below.

Expiration date as a benchmark for product quality

We have already forgotten when milk turned sour in a couple of days in the refrigerator, how beer disappeared in a week, how bread quickly began to stale. It was all in the distant past, when we still had to eat more or less quality food products without any chemicals. This applies to people who lived under the USSR, while the rest of those born after do not even know what it was.

In the USSR, there was practically no synthetic food. Almost everything was natural and high quality. Everything was done in accordance with GOST and was strictly controlled by the state, the slightest deviation from GOST was threatened with a criminal case.

In addition, under the USSR, everything was controlled by the state, which was interested in the nation being healthy. Under the USSR, people lived longer, were healthier, led an active lifestyle. There were an order of magnitude fewer problems such as obesity and other types of diseases than in modern Russia.

This is due to the fact that now private traders are engaged in production, interested only in the profits of the company, and they are not interested in the health of the nation, but only in money. And if you need to add chemicals to products in order to reduce the cost of the product, then they will do it, and they will also add chemicals so that the product is stored longer, so that it is easier to sell.

So it turns out that almost all the food in the supermarket does not bring any benefit to humans. There was practically nothing left of food that was not treated with chemistry. Even the bread we eat is made from flour that has been made from poisonous grains. Grain is specially sprayed in elevators so that it can be stored longer and that it repels pests. But if even pests are not fools to eat such things, then who are we?

Therefore, know that the less the product is stored, the more natural it is and the less chemicals it contains. Or so. The sooner it disappears, the better.

we are what we eat

The more we eat synthetic food, the less healthy we will be. If you often get sick, then ask yourself what do you eat? Do you smoke? Do you drink? Everything is simple. You either harm your body or you don't.

Do you eat more natural and fresh vegetables, herbs, fruits. Do you drink real pure water? Or you drink a lot of tea or coffee, constantly eat synthetic food with dyes and nuts, drink cola, eat chips, eat fried and fatty foods.

Quite simply, your diet determines your health. Either you watch what goes into your mouth and choose only what is good for you, or you follow your habits and addictions and eat synthetic food.

You can also ask all questions in the comments, which are located immediately below this article.

Even if you do not have any questions, you are a dear reader, you can leave a positive review under this article in the comments, if you liked it, I, as the author, will be immensely grateful to you.

In today's world, food has become too important. Eating has become leisure and entertainment. There is nothing wrong with that, as long as we are able to enjoy food. But rules and regulations must be observed if you want to be energetic and maintain health, especially since artificial food began to prevail over the natural.

synthetic food

Artificial food has many advantages in terms of economic benefits, which is why it is present in large quantities on store shelves. It does not deteriorate for years, causes addiction, smells delicious, tastes good, automated and inexpensive production, you can create any taste, eliminates the feeling of hunger. For buyers, there is also a benefit: low cost, tasty, you can buy it everywhere. Not food, but a fairy tale. But the topic of health is completely bypassed. Therefore, the choice is yours.

The tempo rhythm of the big city dictates its own rules and there is practically no time left to eat, you have to throw in anything. Artificial food is a great help in this. Chocolate bar, soda, hamburger, chips are wonderfully filling, tasty and inexpensive. You can chew on the go or while driving. Very comfortably. Seems to be some pluses. But this is only the tip of the iceberg, which hides health problems in the future.

Moreover, some products seem to be natural, fast food belongs to them, but this is a semi-finished product, which means that there is nothing natural there. Take for example a hamburger, like bread, a cutlet, some vegetables and sauce. But let's take a deeper look at what bread, cutlet, sauce consist of, what kind of vegetables, how long they have been stored, where they are cooked and in what oil. It seems like meticulousness, but you put such food into yourself, and new cells will be created from it.

Now let's talk about the main substances used in artificial food.

Flavor enhancers

The most famous flavor enhancer is monosodium glutamate E621, which can be found everywhere. In small doses, it has no harmful effect. Its insidious action lies in the appearance of dependence on products, along with sugar and salt.

Flavors

Some are natural and some are artificial. Flavors that are identical to natural are obtained by chemical means, so they can hardly be called natural. They add aroma and taste to the product. Essential oils are natural fragrances.

Flavor Substitutes

Flavor molecules of a certain product are collected chemically and used as additives. Flavor substitutes also include sweeteners.

Dyes

There are natural and artificial colors. Natural dyes include beet or charcoal dye. Artificial dyes are pure chemistry, although they are called food.

preservatives

These are substances that extend the shelf life of the product. Natural include salt, honey, smoke, alcohol, vinegar, smoke, seasonings. Artificial preservatives are not fully understood, are not dangerous in small quantities, but are best avoided.

Margarine

Used as a substitute for butter. Consists of various modified vegetable oils and animal fats with the addition of salt, sugar, emulsifiers and flavors. Most of it is made up of trans fats. A dangerous product that can hardly be called natural.

Milk fat substitute

Consists of vegetable oils, mainly from palm. Similar to margarine but contains no trans fats. Increases the shelf life and reduces the cost of the product. It has not been fully studied, but is used everywhere.

Emulsifiers

They give density, viscosity and uniformity to the product. In most cases, synthetic emulsifiers are used.

Synthetic food mainly consists of such substances, adding flour or potato starch you can get a wonderful lunch or dinner.

Synthetic and artificial food Synthetic and artificial food products - products, as a rule, of high protein value, created by new technological methods based on individual nutrients (proteins or their constituent amino acids, carbohydrates, fats, vitamins, microelements, etc.); in appearance, taste and smell, they usually imitate natural food products.

Synthetic food products (SFP) are products derived from chemically synthesized food substances. Artificial food products (IPP) are products rich in complete protein, obtained on the basis of natural food substances by preparing a mixture of solutions or dispersions of these substances with food gelling agents and giving them a certain structure (structuring) and form of specific food products.

For the production of IPP, proteins are used from two main sources: * proteins isolated from non-traditional natural food raw materials, the reserves of which are quite large in the world, vegetable (soy beans, peanuts, sunflower seeds, cotton, sesame, rapeseed, as well as cake and meal from seeds these crops, peas, wheat gluten, green leaves and other green parts of plants) and animals (milk casein, low-value fish, krill and other marine organisms); * proteins synthesized by microorganisms, in particular different types of yeast.

In the USSR, extensive research on the problem of protein PPIs began in the 6070s. on the initiative of Academician A.N. Nesmeyanov, at the Institute of Organoelement Compounds (INEOS) of the USSR Academy of Sciences, they developed in three main directions: the development of cost-effective methods for obtaining isolated proteins, as well as individual amino acids and their mixtures from plant, animal, and microbial raw materials; creation of structuring methods from proteins and their complexes with IPP polysaccharides, imitating the structure and appearance of traditional food products; study of natural food odors and artificial recreation of their compositions.

Protein granular caviar is prepared on the basis of the high-value milk protein casein, an aqueous solution of which is introduced together with a structure-forming agent (for example, gelatin) into chilled vegetable oil, resulting in the formation of "caviar". Separated from the oil, the eggs are washed, tanned with tea extract to obtain an elastic shell, dyed, then treated in solutions of acidic polysaccharides to form a second shell, salt is added, a composition of substances that provide taste and smell, and a delicious protein product is obtained, almost indistinguishable from natural granular caviar.

Artificial meat, suitable for all types of cooking, is obtained by extrusion (forcing through forming devices) and wet spinning of the protein to turn it into fibers, which are then collected into bundles, washed, impregnated with a gluing mass (jelly former), pressed and cut into pieces.

In the USA, Japan, Great Britain, a new industry has emerged that produces a wide variety of IPPs (fried, aspic, ground and other meats of various types, meat broths, cutlets, sausages, sausages and other meat products, bread, pasta and cereals, milk, cream, cheeses , sweets, berries, drinks, ice cream, etc.). Fried potatoes, vermicelli, rice, ground beef and other non-meat products are obtained from mixtures of proteins with natural nutrients and gelling agents (alginates, pectins, starch). Tasting of artificial caviar - A.N. Nesmeyanov

Functional additives for boiled sausages, frankfurters and wieners from poultry meat, produced according to STB Improve emulsification of fats, water binding, structure of the finished product, color of minced meat; prevent oxidation, increase the shelf life and reduce the cost of the finished product by increasing the yield.

Artificial sweeteners - also called no-calorie sweeteners - are extremely sweet synthetic substances used in place of other sugars in food and cooking because they contain no calories. Saccharin is currently made from a purified substance found in coal tar. Saccharin is 300 times sweeter than sugar, but slightly bitter and has a metallic taste. It is not digested by the digestive tract and is quickly excreted from the body in the urine. As a result, it does not add calories to the diet.

In Russia, five additives are banned that are approved for use in Europe. They should be remembered! E121 - citrus red dye-2, E123 - amaranth dye E240 - formaldehyde preservative, E924a - flour and bread improver, E924b - flour and bread improver.

Decree of the Government of the Russian Federation 917 in August 1998, which approved the "Concept of the state policy in the field of healthy nutrition of the population of the Russian Federation for the period up to 2005". According to this concept, the basis of the ongoing state policy is the development and implementation of comprehensive programs aimed at creating conditions that ensure the satisfaction of the needs of various population groups in a rational, healthy diet, taking into account their traditions, habits, economic situation and in accordance with the requirements of medical science. The adoption of this program was largely the result of the main violations in the nutritional status of the Russian population proved by many years of research by specialists from the Institute of Nutrition of the Russian Academy of Medical Sciences: Excessive consumption of animal fats Excessive consumption of sugar and salt Deficiency of polyunsaturated fatty acids Deficiency of complete animal proteins Deficiency of most vitamins Deficiency of mineral substances - calcium, iron, magnesium, potassium, phosphorus deficiency of trace elements - iodine, fluorine, selenium, zinc pronounced deficiency of dietary fiber (fiber) and starch.

Among the consequences of the identified violations of the nutritional status of the population of Russia can be attributed: · a progressive increase in the number of adults with reduced body weight and young children with reduced anthropometric indicators; Widespread of various forms of obesity (among people over 30 years old - in 55% of the population); · frequent identification among the population of persons with a reduced immune status, various forms of immunodeficiency, reduced resistance to infections; An increase in the frequency of such alimentary-dependent diseases as iron deficiency anemia, thyroid disease, caries, osteoporosis, arthritis; · an increase in the proportion of people with high risk factors for coronary heart disease, hypertension, diabetes mellitus, cerebral atherosclerosis, and cancer.

There is a worldwide, global document - CODEX Alimentarius, "Food Code", which regulates many aspects of nutrition. It was adopted in 1962 as a result of the combined efforts of the World Health Organization and the International Food and Agriculture Organization (FAO) and has since been revised and supplemented several times. Law "On the sanitary and epidemiological well-being of the population of the Russian Federation" (new version of the law was adopted by the State Duma in 1999). Subsequently, the Federal Law 29-FZ "On the Quality and Safety of Food Products", adopted by the State Duma in December 1999, began to play the same important role.

Now people often talk about “artificial food”. Although this term does not mean obtaining food by chemical reactions. It is about giving natural protein products, such as proteins from oilseeds, legumes and cereals, the taste and look of traditional products, including delicacies.

For example, in France, vegetable meat has long been produced from vegetable raw materials. The technology for its production is to isolate proteins from soybeans and form fibers from them, from which layers can then be made, similar in structure to meat. After the addition of fats and meat-flavoring components, these products can be used as substitutes for animal meat in the human diet.

In our country, at the Institute of Organoelement Compounds. A.N. Nesmeyanova has long dealt with the problems of taste and smell of food. At present, any smell can be synthesized here: onion, garlic, banana, pineapple, ham, meat broth, etc. Artificial products have been created at this Institute that can make a menu for a good dinner: black caviar, salmon, various aspic dishes, chicken soup, meat and fish broth, marmalade of various varieties, juices.

In the USA, for example, analogues of dairy pastes, desserts, cheeses, cottage cheese, fermented milk products are very popular. For whitening coffee, analogues of cream are widely used, as well as an ice cream substitute - “mellorin”, obtained on the basis of vegetable oils. An approximate whitening cream composition is: 0.8-1% soybean protein, 10% hydrogenated vegetable oil, 15% sugar syrup, about 1% food surfactants, some salts, and about 75% water.

“Artificial food” is cheaper, cooked or ready to eat. Its production allows solving the problems of some scarce products. Try to understand the essence of the chemical and biochemical processes occurring in the body with those substances that enter it with food; study information about the composition of each product, about the ratio of the main components. Especially choose the optimal diet.

And finally, pay attention to food packaging labels. It lists which nutritional supplements the foods you purchased contain.

Food additives contribute to the preservation of the product (preservatives), give it flavor (flavorings), the desired color (for example, the appetizing red color of ham and boiled sausages gives such an unfortunate sodium nitrate), etc. Some of them are produced from natural products - vegetables and fruits, sugar, vinegar, alcohol. But many food additives are the result of the work of chemists and are made from synthetic substances.

On imported food products, such additives are marked with a three-digit number. You need to know what specific information the marking-index carries:

E 100-E 182 - dyes

E 200-E 299 - preservatives. Substances such as salt, sugar, vinegar are not included in this labeling group. Information about these preservatives is recorded on labels without alphanumeric indexing, separately.

E 300-E 399 - substances that slow down the processes of fermentation and oxidation in food (for example, rancidity of butter).

E 400-E 499 - stabilizers. These additives provide food products with a long-term preservation of the consistency inherent in each of them: the consistency of the famous “Bird's Milk” cake, marmalades, jelly, marshmallows, yogurts, etc., known to you.

E 500-E 599 emulsifiers. These substances make it possible to maintain the uniform distribution of the dispersed phase in the medium, to maintain, for example, such emulsions as nectars, vegetable oils, beer, and others in a homogeneous system, and to prevent the formation of sediments in them.

E 600-E 699 - flavorings, i.e. compounds that enhance the taste of food products (drinks, creams, sweets, dry juices)

E 900-E 999 - anti-flaming agents that do not allow flour, granulated sugar, salt, soda, citric acid, dough baking powder to cake, as well as substances that prevent the formation of foam in drinks.

Whatever anyone says, natural food is bad. Very bad. I don't see any reason why people even touch it. Well, you yourself know its shortcomings:
- expensive (especially in restaurants, especially in Moscow)
- spoils quickly
- not useful (and if you're not lucky, then dangerous)
- does not allow weight control
- You need to eat a lot to eat.
- has an indistinct taste
- causes mass hysteria (like cooking shows)
- ....
and I'm not even talking about how much money is pumped into agriculture, which is so expensive and so inefficient.

But for a long time there has been a normal, balanced artificial food that does not have all these disadvantages. Humanity should have switched over to it long ago. But since this has not yet happened, I will have to explain what's what. Maybe someone will listen and change their diet.

I think, in general, everyone understands what artificial food is: it’s like that, which did not grow in the beds, did not eat grass, which was made in the laboratory from beginning to end, adding what they wanted. But everyone wants to add different things: Coca-Cola manufacturers add all sorts of harmful filth, but there are also companies that, on the contrary, produce healthy food.
Such a company was the transnational company Abbott, which, in addition to medical equipment, produces artificial Glucerne food.

Glucerne is similar to a regular juice bag. But inside it is by no means water (as in Dobry juice, for example). Inside is a delicious balanced drink that contains all the nutrients the body needs. I drank a bag and at once got a bunch of vitamins and minerals that you can’t get with any hamburger. Here's what's in there:

This time.
Secondly, Glucerne was developed back in 1990 as a food for diabetics. Therefore, it has a low Glycemic Index, i.e. sugar level after its use rises very slowly. This is not only for diabetics, 90% of people are advised to consume foods with a low glycemic index.
But the most interesting thing is that due to the Slow Release technology (slowly digestible carbohydrates), after drinking one sachet there is a feeling of fullness, i.e. don't want to eat! Everyone knows that one of the reasons for overeating is the fact that the feeling of satiety when eating ordinary food comes too late, when we have already eaten more than the norm. Look at the graphs of "feelings of hunger" and remember yourself:


If we add to the absence of overeating that the bag contains only 206 kcal, and one bag replaces one meal, then we get a good diet: 618 kcal (with three meals a day) instead of 2000 or more. Of course, manufacturers do not recommend completely switching to Glucerne nutrition, but only talk about eating it instead of breakfast or lunch. But it seemed to me that this was from the "side effects - pregnancy" series and I decided to try to eat only her for several months. Every day I measured my weight on the Withings scale, which plots weight. And here's what happened:

I won't even comment. Let me just say that I am not a supporter of starvation and I can not stand it when my stomach grumbles. However, during these two months of using Glucerne, I really did not feel hunger and discomfort from emptiness in my stomach.

More from personal experience: it’s convenient to take with you on trips instead of a ton of groceries, it’s convenient to have a snack on the go, it’s cheap to have a snack in the center of Moscow.

And besides, it's delicious. There are three flavors: chocolate, vanilla, strawberry. Like a cocktail.

In total, we have: useful, balanced, dietary, practical, convenient, tasty, stylish trendy youth

What, one wonders, natural food can do this? And why is it needed at all, if you can buy a jar of "juice" and forget about shops, cooking, overeating?
People! Switch to normal, artificial food!
Well, or try to go, at least. Or just try.

For bores, I give a link to a more scientific description of the action of glucerne. For special bores I give a link to