Ich bin immer wieder erstaunt, mit welchem Mitteln die Lebensmittelindustrie arbeitet und komme immer mehr dazu, wirklich nur noch "Natur" zu essen.

"....Another Reason to Avoid Bread

….“ And here is the kicker: Most „gluten-free“-baked products are also treated with transglutaminase to make them fluffier and more appealing. Transglutaminase is also used to bind together ground meat and seafood (fake crabmeat is one example), which is why it's often referred to as meat glue. Unfortunately, transglutaminase can pass the blood-brain barrier and act as a neurotransmitter disruptor, making it extremely harmful and often responsible for the condition known as gluten ataxia, which is similar to Parkinsons's. Nonetheless, transglutaminase is FDA approved and does not need to appear on product labels....“

Gerade die "zusammengepappten" Riesenshrimps habe ich mir ab und zu geholt. Die bleiben jetzt im Regal stehen. Ist ja wirklich ekelig.

--
For entertainment purposes only.