But I’m eating something healthy when I eat seaweed.
Here’s a good example of how to turn healthy into dirt.
Brown algae 79 % (wakame), dried mushrooms (Judas ears), sugar, sesame seeds, thickener (E 406), sesame oil refined, table salt enriched with E 535, rice vinegar refined, soy sauce (with wheat & sugar), chilli sauce (with soy, wheat, sugar), colouring agents (E 141, E 100), chilli.
Sodium ferrocyanide is an increasingly common release agent which is used in table salt or in salts in general as a so-called “anti-caking agent” or “release agent”. Sodium ferrocyanide with the abbreviation E 535 improves the free-flowing properties of the salt and makes it much heavier and less likely to clump. In the past, two substances that are considered absolutely harmless – and even base-forming – were much more often used as release agents in salt. These were magnesium carbonate and calcium carbonate. Both substances work equally well to improve or guarantee the flowability of salt.
What is sodium ferrocyanide?
Sodium ferrocyanide essentially consists of the elements sodium and iron. As the name suggests, sodium ferrocyanide naturally also contains cyanide, which in itself would be absolutely deadly. However, the binding of cyanide to the iron contained in the substance neutralizes this toxic effect. Sodium ferrocyanide has so far only been approved for table salt and “foodstuffs” similar to table salt. This only applies to stricter limit quantities that the manufacturers must not exceed.
Why is sodium ferrocyanide harmful?
Sodium ferrocyanide accumulates in the kidneys. Why didn’t they stick with magnesium carbonate and calcium carbonate? Because “the system” needs sick people.
Is the wheat soy sauce, which we can buy in the store, not fermented and thus the hybrid wheat is not harmless. And isn’t sesame oil as well as rice vinegar (including sugar) standard in Asian cooking?
Basically: 1. 95% of all wheat soy sauces are not fermented. This soy sauce is made from GMO glyphosate-gluten-gliadin hybrid wheat flour – and it’s certainly not fermented. This cheap soy sauce contains water, sugar, dye, alcohol, wheat flour (not the whole grain) and is pure filth. And 2. No, this unhealthy soy sauce is definitely not used in traditional Asian cuisine. But only in the unhealthy modern Asian kitchens, which do not claim to provide healthy food. 3. Rice vinegar (Genmai-Su) is also not traditionally made with sugar. 4. Refined sesame oil, which is used here, is just as bad.
What is the taste of seaweed?
Seaweed has the 5th taste – umami. They taste of the sea, sometimes a little earthy. If you wash them well, they are almost neutral. I always use the algae water for cooking. Why should I throw away the valuable dissolved minerals? Above all, algae are virtually unbeatable as a source of minerals: In addition to zinc and vitamins A, C, E and B12, algae provide us with iodine in particular. It is important for a healthy hormone metabolism and, last but not least, also for the slim line.