Let’s go ahead and assume that wood pulp is a safe thing to consume, it
certainly seems to have no nutritional value whatsoever.
So why are
companies inserting it into food items? To mask inflation and earn more profits
most likely.
From a Quartz article quoted by Zero Hedge:
There may be more fiber in your food than you
realized. Burger King, McDonald’s and other fast food companies list in the
ingredients of several of their foods, microcrystalline cellulose (MCC) or
“powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.
The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread:
The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread:
The compound can now be found in buns, cheeses, sauces, cakes,
shakes, rolls, fries, onion rings, smoothies, meats—basically
everything.
The cost effectiveness of this filler has
pushed many chains to use progressively less chicken in their “chicken” and
cream in their “ice cream.”
Read more
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