Indian Science Cruiser

Jagadbandhu Chakrabarti ¹

Affiliations
1 Central Food Laboratory, Kolkata, IN

Abstract

Urea added to parched rice (Muri); poisonous colour added to flattened rice (chira) to look it much whiter, selling tea-leaves once again after extracting and adding colour to obtain so called closed liquor (truely the coloured water), Using Agina Moto (Mono-Sodium Glumate- MSG) in ‘chow-mein’ decorating betels and ‘Laddus’ with Aluminium foils (Tabak), mixing ‘Shial-Kanta’ (Argemone) thorny seeds to edible oils, fruits ripened with the aid of Carbide, Contaminated foods, edibles with fatal colours, rotten betel nuts to ‘Pan Masala’, Papaya Seeds to black peppers etc; are more or less common sights everywhere in the market.

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Jagadbandhu Chakrabarti ¹

Affiliations
1 Central Food Laboratory, IN

Abstract

The Codex Alimentarius lists Monosodium Glutamate (ref #621) as a flavor enhancer approved with no daily limit to be added to abroad range of food categories. (17th Report of JECFA 1974). Monosodium Glutamate is an amino acid that affects on almost every major system and organ in the body. Glutamate receptors trigger many different responses and can be over stimulated to cause cell death and other systemic problems. For thirty years, scientists and researchers have used MSG in their experiments to purposely create obese and pre-diabetic test subjects, trigger epileptic seizures, create ischemic strokes, and destroy cell tissues in vivo and in vitro.

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