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原帖由 leefs 於 2010-7-26 15:54 發表
你所提及嘅成份資料我找唔到有注明，
同時你提供嘅Butylated Hydroxyanisole字眼，
網上及維基係搜尋唔到的，
而搜尋90壓縮乾糧就有大量食品制造商廣告，
看來未有淘汰！
皇上, 你第二幅相果D成份有提到呢隻野, 果隻"丁基乜乜醚"就係Butylated Hydroxyanisole (BHA). 呢樣係抗氧化劑, 用來穩定油份內的自由基. 其作用及化學反應跟維他命E一樣, 但就平N倍, 但好似會致癌. 所以而家好多野都改為加VITAMIN E, 其實佢只是用來穩定產品的質素, 並非為我們健康著想為前提. WIKIPEDIA有提這東西.
Antioxidant Properties
Since 1947, BHA has been added to edible fats and fat-containing foods for its antioxidant properties as it prevents food from becoming rancid and developing objectionable odors.[4] Like butylated hydroxytoluene (BHT), the conjugated aromatic ring of BHA is able to stabilize free radicals, sequestering them. By acting as free radical scavengers, further free radical reactions are prevented.
[edit] CarcinogenicitySome controversy surrounds the use of BHA in foods. The US National Institutes of Health report that BHA is reasonably anticipated to be a human carcinogen based on evidence of carcinogenicity in experimental animals. In particular, when administered as part of their diet, BHA causes papillomas and squamous cell carcinomas of the forestomach in rats and Syrian Golden hamsters.[5] That said, when examining human population statistics, the usual low intake levels of BHA shows no significant association with an increased risk of cancer.[6] Furthermore, the acceptable daily intake (ADI) of BHA and a similar preservative, butylated hydroxytoluene BHT, is exceeded by only a small fraction of the population.[7] |
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發表於 2010-7-26 15:28:56
發表於 2010-7-26 15:38:00
樓主
發表於 2010-7-26 16:07:10
中國人是不怕死的!
