Eliminating allergens from my diet seemed easy at first. But that all changed with a trip to the grocery store. There was sugar, corn, wheat, soy and/or gluten in everything! My spare time was spent reading labels and yet I was still making mistakes. Some things were obvious no-no’s, but others seemed okay until I tried them. I generally paid a heavy price for not understanding the mysterious language of ingredients.
Food manufacturers are extremely skillful at hiding potential allergens behind unusual, relatively innocent-sounding names, like hydrolyzed vegetable protein (HVP). We tend to overlook the “hydrolyzed” and focus on the “vegetable protein,” which sounds like a good thing. Well, it’s not, especially if you’re allergic to MSG, soy, corn, or wheat. In fact, whenever you see the word hydrolyzed connected to the words “vegetable, plant, or whey,” beware.
Hydrolyzed proteins are created using a chemical process called acid hydrolysis, which breaks down the protein into amino acids. These hydrolyzed proteins are used as flavor enhancers in everything from soups to hot dogs and pose a real threat to people like me.
Alan Schwartz, Rem...
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