Eating poison what you did not know?

The article below is not intended to cause panic does not mean that you're going to die from eating something that is listed, but is a warning to pay attention to what we eat, everything in excess is bad.

What is Mono Sodium Glutamate?

Is a food additive which is used almost half a century ago, which is obtained through a fermentation process of some products such as sugar cane or some cereal, then it undergoes a refining process is obtained wherein Mono sodium glutamate in its purest form.

This substance has been discarded in various countries such as U.S. or Canada, the latest discovery of this "flavor enhancer" is making stem cells, themselves, stem cells, which cause your body to keep you refreshed and allow live longer. To which we, this additive makes no less than fat cells. In short it makes a person obese if you think you are eating very healthy. It does this even eat little and you exercise, your body is already intoxicated.

An example of this is Mexico, which has become the country's number 1 in obesity in the world, and that's where they eat tons of this additive.

Continuing with any more information, not only at the level of obesity is bad this product because other causes collateral damage is excessive intake of sodium in the body, which the vast majority know which hurts both hypertension as the retention. The problem is that we consume too much without realizing the fact, as it is in many products, in different proportions, in products labeled "healthy" and is very, very easy to exceed the limit allowed without control over what we eat.

Rat fed normally left, right rat fed daily with Mono Sodium Glutamate, right rat died 3 days after cardiac arrest.

Natural

GMS is found naturally in tomatoes, mushrooms, some vegetables, such as broccoli, kombu seaweed and milk. It is also found in some fermented foods or tanned, such as cans of tomato paste and some cheeses, is a salt that occurs when mesclar glutamic acid and salt. In this way unprocessed natural and essential part of the protein, L-glutamic acid is harmless to humans.

Why is it toxic?

Glutamic acid is one of the amino acids that make up proteins. In nature, the glutamic acid is bound to other amino acids by binding peptides. When a person eats a protein substance, these bonds break slowly in the digestive process. When ingested pure MSG, glutamate makes a quick impact. This free glutamate is deflected because there are no links to slow the peptides. The rapid increase of glutamic acid in the body causes rapidly absorbed, thus increasing the normal level of blood glutamate in the eight to ten times the usual amount. A flavor enhancer differs from a condiment that can enhance existing flavors without adding its own flavor. Therefore, the MSG appears to increase the sensitivity of the taste buds and sensory receptors in the mouth and stimulates shock, basically an oral aphrodisiac. It also acts on the intestinal muscles, blood vessels and brain.

A recent concern has arisen about the observations glutamate from where it acts as excitatory neurotransmitter in the brain. A neurotransmitter is a substance that stimulates cell activity of the brain.

What is the effect?

The effect is a flavor enhancer, highlight the flavor of a particular food 30 times or more without altering it with his own, sausages contain it, instant soups, frozen pizzas and packaged almost anything, the reason is worst use raw materials for processing, flavor enhancer do the rest.

What foods contain MSG or E-621?

Snacks soups and various brands 

Maruchan

Chicken flavor cubes

Ketchup (some of them)

The investigation began in Asia

In Chinese restaurants or Japanese discovered that some customers began to suffer various disorders that affect their health and that later became known as the Chinese restaurant syndrome consisting of headache, eye irritation, blurred vision, tachycardia excessive sweating, generalized itching, diarrhea and asthma, among other symptoms.

Medical studies find you that MSG or also known by many as AJINOMOTO

 had a toxic effect on nerve cells and favoring obesity and infertility. That is, the innocent soups can cause asthma and obesity.

Investigating more

Another thing worse was discovered later, by heating the soup, as is customary in the polyethylene container in the microwave, plastic packaging and release a substance called dioxin (causes cancer). The food industry has discovered how easy, fast and inexpensive to take a good step cancer and make you obese.

Why are there more obese people in the XXI century?

Because food pre packaged foods and additives was much more healthy market was at the table, obesity has always existed and are attributed to many factors, but it has always been the most viable diet misguided.

Because you keep fat if you eat healthy, you play sports and you kill yourself in the gym, may be due to your daily intake of MSG in not knowing which is filling you with fat cells.

Did you know?

Mono sodium glutamate was used in infant formula for children but their use was banned, for obvious reasons is a known toxin yet even permitted food use, just not for newborns or infants who drink milk.

A new study, conducted at the University of Hirosaki in Japan led by Hiroshi Ohguro, relates the Mono sodium glutamate consumption with possible loss of long-term vision, which can lead explains retinal lesions and an increase in cases of glaucoma.

This additive, besides being harmful is addictive, developing a voracious appetite, so much so that in some cases are used in foods for older people with anorexia. (Remember the phrase you can not eat just one)

Bush in 2005 passed a controversial law called the law of the cheeseburger which protects the food industry of possible civil suits for obesity, even if discovered some addictive chemical in their products all this looking to end the many demands Obesity civilians in the country of USA.

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¡INCREDIBLE!!!.. Peruvian gives solution to the global energy crisis

Sixto Fernando Ramos, a blind peruvian engineer of 63 years, rose to fame this week in his country after receiving an international award for creating a system that could solve the global energy problem by multiplying the force generated by a engine as many times as they want.

With the "force multiplier system", an invention he devised 15 years ago, as it lost vision, this humble engineer won the bronze medal in the category of mechanical and industrial processes of the fortieth edition of the International Exhibition of Inventions held in Geneva (Switzerland) last week.
Ramos told Efe that his system is "capable of moving a boat with the engine of a car" and is based on two parallel axles whose centers are connected to the end of filming a bar connecting the two, in turn, contains in the middle two shootings "descéntricos" varying its center of gravity.
This allows the application of movement on one axis, the other rotates in reverse and "return the force times the first, which also generates an external force that can magnify" if you connect other side to repeat the same action .
"It's that simple. You create an action and reaction. The force transgressest the other axis, then multiply, and so continuously, "Ramos said simply.
The system is exponential because "an engine of a horse can be multiplied by twenty, and then, for forty to have 800 horses," since it depends on variables such as wheelbase, mass, diameter, eccentricity and direction, that "the greater, the greater the increased strength."
Its simplicity is in classical mechanics, with the lever of Archimedes and the parallels of Tales: "It varies the gravity of a body to fall and the force of falling increases with a lever for transmission to the other axis. It's like Kung Fu. Using the opponent's strength to overcome it, "he said.
Ramos conceived the idea 15 years ago, when the disguised hydraulic pump and the other engineers in his company were unable to understand its operation to remove it.

But its applications go beyond a water pump, a car or a tractor, and that "could be applied to power plants, hydroelectric or wind mills" that would increase their power to make "the madness of power the wind mill move to other mills. "
"This can reduce the cost of desalinating or purifying water," added the engineer, who said that "you can save the planet if we all only because ideas change the world."
"With the beginning of the multiplier benefit all developing countries have cheaper energy and advanced energy would solve their problems because they are dedicated to optimizing the fuel, but had forgotten to optimize the mechanics, where there is a link that escapes "he said.
Ramos confirmed that a university in Germany, which in 2011 scheduled to close its nuclear plants, has been interested in your project, but said he first wants to develop in Peru "because there is not profit but service."
The blind engineer was late to Geneva for the jury to review his invention, which was behind a robotic hand and a marble cutter, but the interest among the participants convinced the judges to award the bronze medal.

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Picarones (Pumpkin and Sweet Potato Doughnuts)

Picarones are a dessert in the form of rings made with ground wheat flour mixed with squash and sweet potato and sometimes bathed in chancaca. Are a traditional dish of peruvian cuisine and Chilean and other places in South America that, unlike other desserts, not accompanies the lunch but that is consumed as a snack in the middle of the afternoon.

Ingredients:

• 1 pound uncooked pumpkin, or 3/4 cup canned pumpkin
• 1 pound sweet potatoes
• 3 Cinnamon sticks
• 2 teaspoons whole anise seed
• 1 teaspoon whole cloves
• 1 tablespoon instant yeast
• 1 tablespoon sugar
• 2 eggs
• 1/4 cup Pisco or other brandy
• 3 cups flour
• 1 quart vegetable oil
• 1/4 cup molasses
• 1 1/2 cups light brown sugar
• 1 orange
• 2 limes
• 1/2 cup water

1. Fill a large pot with water, and bring to a boil. Add 2 cinnamon sticks, 2 teaspoons anise seed, and 1 teaspoon cloves to the water. 

2. Peel the sweet potatoes, and cut into large chunks. Cut the fresh pumpkin (if you are not using canned) in large chunks as well.

3. Add the sweet potatoes and fresh pumpkin to the boiling water and cook until soft. You will need to remove the pumpkin first, as it will cook faster. Strain and reserve 1/2 cup of the cooking water and let cool.

4. When the pumpkin and potatoes are cool enough to handle, mash them or run them through a food mill. Let cool. You will need 3/4 cup sweet potato purée and 3/4 cup pumpkin purée. 

In the bowl of a standing mixer, dissolve the yeast and sugar in the 1/2 cup of cooled (slightly warm, not hot) reserved cooking water. Let rest for 5 minutes.

5. Add the eggs, salt, cooled sweet potato purée, cooled pumpkin purée, and the Pisco and mix with the dough hook attachment until well mixed. 

6. Add the flour gradually, and mix with the dough hook until smooth, about 5 minutes. The dough should be stretchy and smooth, but sticky. If it is very liquid, you can add up to 1/2 cup more flour. 

7. Cover and let rise in a warm place until doubled in bulk, or about 2 hours.

8. Juice the orange and limes and reserve juice. Place the molasses, sugar, orange rind, lime rinds, orange juice, lime juice, 1 cinnamon stick, 1 teaspoon cloves, and 1/2 cup water in a large saucepan and bring to a boil, stirring. 

9. Lower heat and simmer for 15 minutes, or until mixture thickens slightly. The consistency should be similar to pancake syrup, and it will thicken more as it cools. Strain to remove the orange and lime rind and spices. 

10. When the dough has risen, heat the oil in a pot to 350. 

11. Wet your fingers in salted water. Form the doughnuts by grabbing a small handful of dough and stretching it into a ring around around a couple of fingers, then tossing the dough quickly into the oil. Cook briefly, 20 seconds or so, and then flip the doughnuts using the handle of a long wooden spoon.

12. Cook the doughnuts in the oil until they are golden brown (about 30 seconds longer), then remove them to a paper towel lined plate.

13. Serve immediately, drizzled with the warm syrup.

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Chupe de camarones

If you want to spend a culinary adventure traveling to Peru i would recommend "the chupe de camarones", is an exquisite dish , unique and highly nutritious, origin of Arequipa, considered by many as one of the highlights of the peruvian cuisine.

•  2 lbs shrimp , with shells and heads
•   4 cups water (more if necessary)
•   2 tablespoons olive oil
•   1/2 small red onion , finely chopped
•   1 garlic clove , finely chopped
•   1 tablespoon aji panca chili paste (can substitute tomato paste if necessary)
•   1 teaspoon aji amarillo chili paste
•   1 cup peas , either fresh or frozen
•   1/4 cup long-grain white rice
•  1 -2 ear of corn , cut into 1 1/2-inch chunks
•   1 lb russet potato , peeled and cut into 1 1/2-inch chunks
•   1 teaspoon salt (to taste)
•   1/4-1/2 cup queso fresco , cut into 1/2-inch dice
•   1 cup evaporated milk
•   1 tablespoon fresh oregano , chopped
•   3 eggs

NOTE: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets. You may be able to find the cheese at a well-stocked grocery store as well.

Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.

While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.

Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups.

Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.

Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink).

Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).

When eggs are cooked, soup is finished.

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Mazamorra Morada

The purple pudding is a dessert typical of Peru's cuisine made ​​from purple cornstarch concentrate. This dessert is prepared specially for the month of October,which marks the month of the Lord of Miracles.

Purple porridge consumption is widespread, existing outlets on the street that selllots of these and other traditional desserts of Peruvian cuisine, such as rice pudding, rice Zambito, pumpkin porridge and shampoos.

Ingredients

Cook the corn kernels with purple cobs in water with cinnamon, clove, pineapplehusks, quince and apple, until the purple corn kernels are open, about thirty minutes.

Strain, add the sugar, dried fruit, pineapple and return to low heat to cook for thirtyminutes. Add the sweet potato flour dissolved in cold water, pineapple and stir for15 minutes. Finally add the lemon juice and cook five minutes stirring constantly. Serve cold, sprinkle cinnamon.

Tip

If you mix the rice with milk porridge dwelling will have a delicious dessert that Peruvians call the classic

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Arroz con leche

Why in Peru things are more rich and sweet?, It will be because we put the heart of everything we do so with love I bring a dessert recipe rich and delicious, the rice pudding.

Ingredients:

• 1 cup rice
• 5 cups water
• 1 cinnamon stick
• 1 can condensed milk
• 1 can evaporated milk
• 1 tsp butter
• 1 tsp vanilla
• 2 tbsp sugar
• ½ cup raisins
• ground cinnamon

Cook the rice bowl with 5 cups water and cinnamon stick to normal fire, oncecooked rice 2 incorporate the milk stirring the mixture well, add also the butter andremaining ingredients, then reduce heat and let for 20 minutes, stirring all times toprevent sticking, once ready to empty your large serving bowl and serve TeresaIzquierdo sprinkling ground cinnamon.

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Salchipapa

This dish is usually very rich and nutritious food to prepare, prepare throughout Latin America, but in Peru receives special affection because it is an easy dish,simple and quick to prepare, goes with everything and is very popular with children .

The difference here is that other countries are added to the fried eggs with potatoes mesclen and sausage (if special prepared or better).

Just as the addition of exquisite Peruvian sauces, such as aji ocopa, chili potatoto huancaina, salsa golf, etc..

Ingredients

• 8 large white potatoes.
• 3 Sausages (special or prepared may be chorizo).
• 5 to 3 Eggs.
• salt and enough oil to fry the potatoes and the rest.
• add a small salad of lettuce if desired and finely chopped tomato with a hint oflemon and salt (optional).

Wash well and cut into large strips white potatoes, fries are fried once, or toachieve a medium color orange add eggs and washed, then fry in a pan differentsausages (if you want you can fry with potatoes and eggs but are not quitecooked)

Remove and drain excess oil with paper towels or absorbent paper towel, serveon a plate accompanied by rich sauces Peruvian this gives a great flavor.

This is my favorite food. yummi :P

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Escabeche de Pollo

Peruvian cuisine is characterized by the use of chicken because it is an easy birdbreeding, as well as the speed and convenience with which you can cook a greatmeal without having many hours in advance

Ingridients

• 6 chicken
•  2 large onions cut into thick slices
•  4 tablespoons vinegar
•  1 cup dry white wine
•  1 tablespoon ground chili
•  Oregano, salt and pepper
•  2 Fresh sliced ​​peppers
•  1/2 cup oil
•  Olives, Hard-boiled eggs and lettuce

Boil the chicken with salt, pepper and water in a saucepan heat the oil, onions,fresh chili, red pepper, oregano, salt, pepper and cook a few minutes toincorporate the wine and vinegar, then add the dams chicken, once ready the sauce, pour the preparation into a bowl and garnish with lettuce leaves, egg and olives.

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Pisco Sour

Ingredients:

•               7 ½ oz (or 3 parts) Peruvian Pisco

•               2 ½ oz (1 part) key lime juice

•               2 ½ oz (1 part) sugar syrup

•               1 egg white

•               Angostura bitter

Pour the Pisco, key lime juice and syrup on a jar blender with enough ice to double the volume.

Blend on high. Add one egg white and blend again.

Serve. Pour a drop of Angostura bitter on each glass.

Tip: to make the sugar syrup just put ½ cup of sugar in a pot with 3 tbs of water, bring to a slow boil (always stirring), and cook until all the sugar has dissolved. Let the syrup cool before mixing with the Pisco and lime juice.

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Tamalitos de Pollo (Estilo de mi abuelita)

The Tamalitos Huanuqueños and Peruvian tamales are a totally different variety to the Mexican.

Ingredients

• 1 kilo of corn or white corn
• 1 kilo of chicken cut-up (meat only)
• 1 cube chicken substance
• 15 pitted black olives
• 3 onions (purple) cut into cubes
• 3 hard boiled eggs
• 3 cloves garlic, minced
• 1 red pepper seeded and deveined
• pepper, salt and cumin to taste
• Panca 10 Sheets Large

Grate or grind the corn, and book

In a skillet or pot, heat 2 tablespoons oil, add onion, and garlic powder.

Once golden onion, add the chicken pieces and let sear for 2 minutes over medium heat

Add the chicken cube and substance diluted in water so that the chicken isfinished cooking

In a saucepan heat the remaining butter, add the corn scratched, and stir for a few minutes

Add to prepare the first dressing (chicken, onions, peppers and garlic) and cook for over 10 to 15 minutes, until dough forms the corn, stirring constantly.

Proceed to assemble the tamales, using your hands placed on a portion of the dough prepared: olives and a piece of boiled egg, add more tamale dough and close the panca

Once ready our tamales, cooked in water within 1 hour over medium heat.

Remove from pan, serve tamales on a plate and enjoy warm

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Papa Rellena (Peruvian Fast Food)

Ingredients:

• 1 kilo of white potato
• 250 g of ground meat (chicken, beef, mutton)
• half cup of flour
• 1 egg
• 2 boiled eggs
• Oil (necessary)
• 1 onion, chopped 
• 2 cloves garlic, minced
• 3 jar olives chopped
• 100 g of raisins, salt.

Boil scrubbed potatoes in salted water, peel and still hot roll in the presser, oncewarm with 1 egg and knead sal.en a saucepan heat the oil (2 tablespoons) and frythe onion, garlic, brown, add the meat, cook 10 minutes, add the raisins andchopped olives. With the pope pressed to form a large roll and cut into portions with floured hands take a portion and roll into the hollow of the hand, fill with a spoonful of the meat, put a piece of boiled egg and oval giving close . then pass itin beaten egg and flour and fry in abundant oil well caliente.voltear gently to brownevenly. serve with salsa criolla (onion Larguita, lemon, pepper, oil, salt, vinegar and pepper.

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Pachamanca Huanuqueña

This dish is the most representative of my country and sacred land of the Incas, who worshiped the Pachamama or Mother Earth and her tribute to cook their food in it.

This dish hails from the highlands of Peru and where I come from my beautiful land of eternal spring Huanuco is a very special way.

First you open a hole in the ground which should be approximately 1 meter depending on how much meat is used.

Step I

We make a hole in the ground regularly, usually two feet in diameter and sixteen inches deep, for a barbecue for ten to fifteen people. We put a few clean stones in the background as a first layer. Then, heat the stones in a fire at high temperature for at least one hour. You should stock up on plenty of firewood in order to maintain the heat to high. It is common that some stones burst due to heat. Very important is the correct choice of stones. Experts select them and get the banks of rivers (Huallaga) or the sea. The best are rounded and smooth, those who have survived the blows of the waves of the river of life ...

Step II

After prolonged heating of the stones. The stones and the food is placed in layers in the pit. Add a first layer of hot stones and then we take the potatoes, potatoes and geese. A few hot stones placed on top, and as a second layer add the meat-goat, lamb, pork, chicken or guinea pig pre-seasoned with ground red pepper sauce, paico, salt, pepper and mackerel. Cast over meat chopped chilli. We put a new layer of hot stones and covered them with a few of corn husks and banana leaves. We cover the entire mound made with banana leaves and place them on a cotton cloth thick as possible. Quickly seal the casting barbecue on earth she removed from the hole. Finally, we express the barbecue with a woolen poncho or blanket. It has been said wait!

Step III

After two or three hours, we proceed to uncover the barbecue. Do not open before. Return to heat the stones without damaging the food would be impossible.We must be very careful when opening and removing the food, to prevent them from getting dirty with soil and ash. Put all the meat and other foods separate sources and put them on a large table, along with jars of chicha, wine and beer.Do not wait and savor a delicious barbecue Huanuco.

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Arroz con Pollo

5 fillets of chicken or duck
1 cup white beer
1 cup dark beer
70 100 ml. vegetable oil
1 tsp. cumin
2 tsp. black pepper
180 grms. Aji fresh yellow liquid
140 grms. Liquefied dry chili
250 grms. Small onion (Brunnoisse)
300 to 400 grams. coriander liquefied
Lt. Chicken Broth ¾
1 kg rice
100 grams. carrots

         100 grams. Alverjitas

• 1 Units. pepper

• One day before the steaks marinate chicken or duck in beer.

• The next day put the oil in a saucepan and heat, seal and remove dams.

• In the same oil fry the garlic slowly and add the cumin and pepper, add followed bythe 2 types of peppers, move a little and cover. Allow to cook the chili uncoveringevery so often to move.

• Add the cilantro and onion at the same time and proceed as above until the cream is separated from the oil when this happens add the duck or chicken soupand beer where Marimo. Bring to a boil and measure the liquid so that it is only1,250 lt., Is there when you add the rice and cook for 40 min. while you finishcooking the chicken fillets that separate the juice and reduce until thickened.

• When the rice is done add the cooked pasta and carrot arverjita and finally thepeppers.

Recommendations:

The rice should be very moist Place above the dam and salsa. Do not cook the carrots and "arverjitas" within the same preparation, water them apart. 

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Papa a la Huancaina

1 kg potatoes.
For the sauce:
400 GRMS cheese.
1 can evaporated milk
1 package crackers boy
2 yellow pepper
2 cloves garlic
¼ onion
Oil c / n.

Decoration and add:

• Boiled eggs 04 (halved)
• olive 08
• Lettuce leaves (well washed)

•  Boil the potatoes, peel and split them into slices when cool
•  Fry some previously seeded pepper, the garlic and onion, let cool.
•  To prepare the sauce, pour into blender chili, garlic and onion, a bit of buckingcheese, crackers and milk, blending start keeping a thick mixture, graduallyadding up to finish the rest of the ingredients.
• To serve: put leaf lettuce, potato slices, sauce and garnish with egg and olives.

TIPS:

• That the Pope did not stain the pot in which parboiled, boiled with half a slice oflemon.
• For the potatoes taste better, add salt when boiling.
• For hard-boiled eggs with yellow yolks and prevent it from acquiring a blackish color, cook as follows:
•  Boil water, when it boils, add the eggs, from the moment that they begin to boilcount 10 minutes, remove from heat, pour the hot water and cold water immediately check them, just peel them cool.

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