Chlorohydrin contaminates hydrolyzed vegetable protein products and refined oils.
In 1978, chlorohydrins were found in protein hydrolysteres. What does that mean? Proteins can be broken down into amino acids using a chemical process called hydrolysis, and free amino acids (such as glutamate) can have flavoring qualities. That is the most expensive method of soy sauce and soutings like bragg aminos like bragg aminos like minos. This process requires high heat, high pressure, and hydrochloric acid to break down the proteins. The problem is that when any remaining fats are exposed to these conditions, they can form toxic compounds called chlorohydrins, which are toxic at least to mice and rats.
Chlorohydrins such as 3-MCPD are considered a “Global Food Chemical Problem,” but no long-term clinical studies have been reported in Day. The concern is about harmful effects on the kidneys and organs. In fact, there was a time when 3-MCPD was considered as a potential contraceptive because it could affect sperm production, but research funding was withdrawn after “unacceptable side effects [were] seen in the prims. ” The researchers found flaccid testing in rats, that’s what they were going to do, but it caused scars on the stars’ shields.
What do you do when there are no lessons for people? How do you set up some kind of security feature? It’s not easy, but you can take the lowest results observed (loael) in animal studies, which is in this study, which is in this study, which is in this case, kidney damage, and then it comes to measuring daily tolerance (TDI). For 3-MCPD, this means that consumers of high levels of soy sauce are likely to exceed the limit. This was based on relatively high pollutant levels, however. Since that study, Europe introduced a regulatory limit of 20 parts per billion of 3-MCPD in hydrolyzed vegetable products such as liquid aminos and soy sauce. US standards are more laxer, however, setting the “lead level” at over 50, 1,000 parts per million.
I called Bragg to see where it fell, and the good news is that they did an independent, third-party analysis of its liquid aminos for 3-MCPD. The bad news is that, despite my pleas to be completely transparent, Bragg wouldn’t let me share the results with you. I have seen them, however, but I am only allowed to confirm that they meet US standards but fail to meet European standards.
This is just the beginning of the 3-MCPD story, however. A study in Italy tested the urine of each of 3-MCPD or its metabolites, and 100% of people turned out to be details, confirming that it is “full of food.” But 100% of people don’t use soy sauce or liquid aminos every day. Remember, the chemical results from the reaction with the remaining vegetable oils remain. When vegetable oil is refined, enriched and refined, those conditions lead to the formation of 3-MCPD.
Indeed, we have known for years that various foods are contaminated. What types of foods have these types of chemicals been found? Yes, if it’s fat and oil, then it’s fatty foods made from them: margarine, baked goods, cakes, deep-fried foods, fatty foods, and infant formula.
The limit of the US Food and Drug Administration of Soy Sauce is 1,000 PPB, but donuts can have more than 1,200 PPB, more than 1,500 PPB, French almost 3,000 PPB, as seen here and at 4:03 in my video Adverse effects of 3-MCPD on Bragg’s Liquid Aminos.
Most of us don’t have to worry about this problem, unless we are fried food consumers. For example, a person weighing 150 kilograms, who eats 116 grams of donuts, can exceed the European Food Safety Authority TDI, even if those donuts were the only source of exposure. That’s about two donuts, but the same amount of 3-MCPD can be found in just five French fries.
Doctor’s Note
Believe me, I begged Bragg’s people over and over. It’s curious to me that Bragg allowed me to mention when their 3-MCPD level was compared to the standards but didn’t say the number itself. At least do third party testing.
Learn more about this topic in my video 3-MCPD in refined cooking oil.
You can check again Friday Favorites: Side Effects of 3-MCPD in Bragg’s Liquid Aminos and Refined Cooking Oils.
