1- Food processing techniques.

a- What is food processing?

b- Benefits vs. Drawbacks

2- Additives
a- What are additives?

3- Acidulant
a- What are acidulants?
b- Eg: Phosphoric Acid
a. Where can we find Acidulants?
b. Health damage?

4- Artificial sweetener
a- What are Artificial Sweetener
b- Eg: Aspartame
a. Where can we find aspartame?
b. Health damages?

5- Flavor enhancers (Diego)

a- What are flavors enhancer?
b- Eg: Glutamate
a. Where can we find Glutamate?
b. Health damage?
Pasteurization - It aims to reduce the number of viable pathogens so they are unlikely to cause
disease (assuming the pasteurized product is stored as indicated and is consumed before its
expiration date.
Although acrylamide has known toxic effects on the nervous system and on fertility, a June 2002
report by the Food and Agriculture Organization of the United Nations and the World Health
Organization concluded the intake level required to observe neuropathy (0.5 mg/kg body
weight/day) was 500 times higher than the average dietary intake of acrylamide (1 g/kg body
weight/day). For effects on fertility, the level is 2,000 times higher than the average intake.From
this, they concluded acrylamide levels in food were safe in terms of neuropathy, but raised
concerns over human carcinogenicity based on known carcinogenicity in laboratory animals..
Phenylketonuria (PKU) is an autosomal recessive metabolic genetic disorder characterized by a
mutation in the gene for the hepatic enzymephenylalanine hydroxylase (PAH), rendering it
nonfunctional.[1]:541 This enzyme is necessary to metabolize the amino acid phenylalanine (Phe)
to the amino acid tyrosine. When PAH activity is reduced, phenylalanine accumulates and is
converted into phenylpyruvate (also known as phenylketone), which can be detected in
the urine.[2]

In spite of the detrimental effects of MSG, the FDA approves of MSG in our food products based
on its naturally occurring ingredient. Because glutamate is also found in nature, MSG is a safe
food additive. Many manufacturers rename the monosodium glutamate ingredient to euphemistic
terms such as, malt extract, corn syrup, cornstarch, or hydrolyzed anything.

So why do food companies and restaurants add MSG to foods in spite of the problems it causes?
MSG fools your brain into believing you are consuming nutritious and tasty food, stimulates
appetite, and reduces costs for the food processors. Glutamate triggers the umami taste sensation
and leads you to believe the food in your mouth is high in protein and nutritious. For example,
simply adding MSG to a bowl of noodle soup immediately adds a savory taste to it, bringing the
misconception that the soup is truly delicious. MSG stimulates appetite by inducing insulin release
so that glucose is taken up, despite not having consumed anything with carbohydrates (sugars). As
a result of high insulin concentrations, your blood sugar level drops and you end up being hungry
again only hours later. Because MSG gives the impression of tasty and savory food, it allows food
processors to put in less of the real food. For example, fast-food restaurants have mastered this
technique in their beef patties for their burgers. Adding MSG to the beef patties gives the same
meaty, savory taste as real beef. Therefore, fast-food processors have no need to use a 100% beef
patty, and thus are able to reduce costs. MSG is practically the most profitable ingredient in the
food industry stimulating palability so that consumers eat more or come back for more while
cutting costs in their food products all at the same time.

excitatory neurotransmitter, causes over stimulation in the brain prolonging the migraine attacks