Salt, hydrolyzed vegetable protein, sugar, monosodium glutamate, dehydrated onion, maltodextrin, dextrin (with beef extract and partially hydrogenated soybean oil), caramel color, autolyzed yeast, corn oil, dry malt syrup, disodium insosinate, disodium guanylate, natural flavoring, not more than 2% silicon dioxide added as an anti-caking agent
Let’s take a look at the ingredients in this ‘food’:
Salt – table salt is ‘refined’ at 1200 degrees F. and has 82 of its 84 minerals removed.
Hydrolyzed vegetable protein- usually made from soy, which is toxic to humans unless in fermented form, plus could be come from a GMO crop.
Monosodium glutamate (MSG) - glutamic acid that has been freed from protein through a manufacturing process. It is the processed free glutamic acid that MSG-sensitive people react to.
Maltodextrin - is a moderately sweet polysaccharide used as a food additive. It is produced from cornstarch and is usually found as a creamy white hygroscopic powder.
Dextrin (with beef extract and partially hydrogenated soybean oil) Hydrogenated: Partial hydrogenation increases the shelf life and flavor stability of foods containing trans fats. These benefits for food manufactures come at a high cost to the consumer's health. A benefit of trans fats for food manufacturers is the ability to design trans fat content so that fat will melt at body temperature, but not at room temperature. Partially hydrogenated vegetable oils are much less expensive than the fats traditionally favored by bakers, such as butter or lard
Caramel Color - caramel color is a colloid, a mixture in which solid particles are suspended in water and is an emulsifying agent as well. In chocolate milk, the muddy color of caramel is darkened by the addition of FD&C Red #40 to give what the industry refers to as a "Dutch" chocolate shade. Blues and yellows are sometimes used to give a more brown color. Caramel color is added to baked goods, to poultry, to milk to give an "eggnog" color, to malt vinegars, canned meats, syrups, and soups, stews, and gravies.
Autolyzed yeast - "Glutamic acid" is the common or usual name given to 100 per cent pure free glutamic acid. "Monosodium glutamate" is the common or usual name given to a mixture of 78% processed free glutamic acid (MSG) and 22% salt and moisture (which is supposed to include not more than 1% contaminants). "Autolyzed yeast," "calcium caseinate," "yeast food," "yeast extract," and "hydrolyzed soy protein," are examples of names of ingredients that contain lesser percentages of processed free glutamic acid (MSG) than monosodium glutamate contains
Corn Oil - may be from GMO crops
Disodium insosinate - Among the ingredients listed here, hydrolyzed vegetable protein, yeast extract, autolyzed yeast extract, and gelatin always contain MSG. Disodium insosinate and disodium guanylate are expensive additives which work synergistically with MSG, and have little or no flavor-enhancing capabilities of their own.
Disodium guanylate - Disodium guanylate is a flavor enhancer derived from dried fish or dried seaweed. It is a by-product of disodium insosinate
Silicon dioxide - Silica is also used as a food additive, primarily as a flow agent in powdered foods, or to absorb water. The chemical stability of silicon dioxide and its electrical insulation properties are a major reason why silicon is the dominant material for semiconductor devices.
Could you tell that this is a popular diet beef broth? I couldn’t. Where’s the beef? Actually, where’s the food?
