Jami Dulaney Md Plant Based Wellness

Welcome! and Thank you for listening.  This podcast features author and chemist Mel Weinstein.  After working in industry for many years he became fascinated with processed food ingredients.  He shared that every ingredient in food has a purpose.  Most are to provide shelf life, texture, and stability.  As time has passed more of these ingredients are derived from a chemical reaction versus plant source extraction.  Certain ingredients are listed just by acronyms that stand for long chemical names that would take up too much space and possibly raise suspicion.  TBHQ-Tert-butylhydroquinone-prolonged or high exposures can cause DNA damage or tumors. Datem-diacetyl tartaric acid-food emulsifier for springy texture BHA-butylated hydroxyanisole-it is a chemically derived antioxidant that can become rancid over time. BHT-butylated hydroxytoluene-chemically derived antioxidant or shelf stabilizer. Mel’s interest was so peaked that he dedicated over a year to research the additives at three fast food restaurants: Tac