Uses: Calcium Diglutamate is used as a flavour enhancer derived from the fermentation of molasses, salt substitute; adverse effects appear in some asthmatic people, should not be permitted in foods for infants and young children as it could damage the nervous system.
Typical products are canned vegetables, canned tuna, dressings, potato crisps, stock cubes and many frozen foods. To be avoided. It could kill nerve cells, resulting in diseases such as Huntington's, Alzheimer's and Parkinson's.
Pregnant women, children, hypoglycaemic, elderly and those with heart disease are at risk from reactions. Dangerous chemical additive. Should be avoided and totally banned.
Description: Calcium Diglutamate is the calcium salt from Glutamic Acid E620, a natural amino acid (building block of protein). Commercially prepared from molasses by bacterial fermentation.
Also prepared from vegetable protein, such as gluten, or soy protein. Less used and not as salty, low sodium salt substitute. Added to any savoury processed protein food.
In cigarettes and animal food. In over 10,000 foods in USA.
E623 Calcium Diglutamate
GLAZING AGENT/BREAD ENHANCER/PROPELLANT
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