Food- Organic? GMO or NO GMO?
By VC413 on August 27, 2014
Now to science of food. Remember we learned in high school that everything can be broken down to particles, atoms, etc. (I beg for forgiveness from those more knowledgeable than me in chemistry and biology, I can't remember everything) There are some bloggers out there who have large amounts of followers who claim if you can't pronounce it don't buy it or eat it. Well, let's just clarify a few things that have complex scientific names but are perfectly safe...
Cyanocobalamin (Vitamin B12)
Tris-(9-octadecenoyl) trigyceryl mixed esters (Olive oil)
4-Hydroxy-3-methoxybenzaldehyde (Vanilla) (2E)-3-phenylprop-2-enal (Cinnamon)
I found these terms on this blog post. Not a medical blog but I just wanted to point out the chemical compounds.
Also, sodium bicarbonate is baking soda. Just want to throw that out there as well. People are discussing other additives such as caramel color. I looked at my jar of Organic Better than Boullion (Beef) and found that it has caramel color. I have no idea what level. But I decided until a medical journal and or FDA has announced this absolutely dangerous and should not be consumed in anyway then I feel happy with my organic boullion option that also does not contain MSG.
I hope some of this information is helpful. We all want to be healthy. We all want to eat a little more clean. We should make decisions based on what works best for us and not what mainstream media posts.
Thanks for reading!