We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Vitamin C or ascorbic acid is frequently associated with health and healthy living. Thanks to systematic advertising, there is a notion that it is enough to ingest a tablet of 100 or 200 mg or more, to eliminate a cold and improve immunity, however, what does the product you are buying contain?
A vitamin C tablet is thought to be like drinking orange juice. Few know that it is actually made by bacteria that transform corn glucose into ascorbic acid. The corn and glucose that are used are usually transgenic and even more so, to prepare it more economically and quickly, today genetically modified bacteria are used that replicate it.
If you think that a food or juice bottle with the phrase “contains antioxidants” is a consumer add-on, it is actually to make non-fresh foods look better in store windows. That is why it is distributed in flour, dairy, meats, sausages, juices, beers, wines and all kinds of processed foods.
In these processed foods, ascorbic acid or Vitamin C is useful for the manufacturer, so that with the days the product still looks appealing in color. They are prevented from rusting. It restores a rosier appearance to meats and sausages and helps "counteract the toxic effect of nitrosamines," says Compas GMO, in its guide to commercial Vitamin C.
Its use in the flours of almost all baking mixes is also promoted, for "dough processability, and porocity."
Even commercial vitamin C is used in canned fruits and vegetables, as well as deep-frozen potatoes, to prevent discoloration.
When you drink wine, beer and various fruit juices, if you have “stabilizers”, it is possible that it is ascorbic acid that is incorporated, produced in an environment of genetically modified organisms (GMOs).
When you consume products that contain eggs, butter and cereals, it is also possible that it is titled as "vitamin or food supplement, ACE-vitaminized products."
"When used as an additive, vitamin C is declared in the ingredient list with its chemical description as ascorbic acid," says GMO Cups.
The reality is that a single fruit, a glass of fresh citrus, or a plate of vegetables, preferably baked or steamed, already have the necessary dose and more than enough to eliminate free radicals from one's digestion, breathing and exercises.
However, the polluted environment in which we live requires increasing the dose, to eliminate free radicals that arrive through the air, water and unhealthy and not fresh foods, which many consume daily.
If you do not eat fresh fruits and vegetables, you will also have a lack of other vitamins and minerals necessary for the body, so perhaps that tablet you consume would not be of great help, and the expenditure that will be made on drugs in the future, could be greater than the one you invest now.
How is commercial vitamin C produced?
There are several authorized methods to produce Vitamin C:
Reichenstein process with transgenic glucose
The synthesis of ascorbic acid with the process called Reichenstein consists of six steps. One of these is the fermentation of glucose by Acetobacter microorganisms.
Acetobacter are "conventionally" bred, which means they are not genetically modified. However, glucose is obtained from cornstarch with the help of enzymes and generally comes from a genetically modified environment.
"Glucose or starch can be produced in part from genetically modified corn," says Compas GMO. He also explains that "the enzymes applied for the production of glucose are also made with the help of genetically modified microorganisms".
Synthesis by GMO recombined bacteria
In the United States, a faster process is used to obtain Ascorbic Acid with the transgenic technique, using Erwinia herbicola and Erwinia citreus organisms. "With this, the production process is reduced to two steps," adds the report.
“It is also now possible to directly produce vitamin C and ascorbic acid, respectively, with the help of genetically modified microorganisms. This procedure is supposed to be used in some Asian countries that supply large amounts of vitamin C to Europe, ”says Compas GMO.
A study published by the US National Library of Medicine describes that to obtain Vitamin C in a few steps a bacterium Corynebacterium is used to clone amino acids that are then introduced into an Erwinia citreus. The resulting organism, a recombinant mutant, "converts glucose to 2KLG, a compound that can be easily converted to L-ascorbate (vitamin C)."
With this method, in 72 hours of fermentation, a bacterial culture that receives 40 grams of glucose per liter, converts 49.4% into 2KLG.
Ascorbic Acid, L-300 and E300m are approved nomenclatures in the United States and the European Union where Vitamin C can be introduced as a regulator of acidity in food, an antioxidant to prevent its deterioration and colorants to make it look more beautiful.
Vitamin C in human health
Vitamin C is an antioxidant that protects cells against damage caused by free radical compounds. It helps to produce collagen, improves the absorption of vegetable iron and stimulates the proper functioning of the Immune System, which helps eliminate diseases.
If it is eaten with foods with a lot of free radicals, it does not make great sense to maintain a healthy body. If it is also a transgenic product, its consumption may be questioned by the scientific community and the population that disapproves of them.
The human being faces a free radical overload that must be eliminated. These are "present in the environment by cigarette smoke, air pollution and ultraviolet solar radiation," according to the National Institute of Health in the US. So why add those from processed foods?
In addition "all forms of radiation produce free radicals", highlights the Ninlab laboratory. "This includes radiation from computers, radios, television screens, microwaves, X-rays, radioactive fallout and food irradiation."
Doctors and pediatricians do not tire of recommending that you should not stop consuming fresh fruits and vegetables.
Vitamin C is easily obtained in oranges (70mg), grapefruits, papayas, currants, guava, kiwi, acerola, red and green peppers; as well as broccoli, Brussels sprouts, well-washed strawberries, conventional melon, baked potatoes, tomatoes, chard, spinach, turnip sprouts, coriander, green chives, basil, etc.
Its daily consumption can save you many future medical visits.
Cooking steamed and baked loses fewer vitamins than boiled, like fresh food, compared to that stored for days. Salads and raw fruits maintain a high recommended content.
Babies get a lot of their mother's vitamin C from breast milk, so they don't need supplements. On the other hand, cow's milk does not have it. When breastfeeding is stopped, the baby should be fed fresh nutrients rich in this vitamin.
The recommended vitamin C ranges between 40 and 50 mg daily average in babies; between 15 to 45 mg daily among children 1 to 13 years; 65 and 75 mg in female and male adolescents respectively; 75 and 90 mg in adult women and men; 85 mg in pregnant women and 115 to 120 mg in lactating mothers.
If you smoke, you must add 35 mg to the above values to calculate the total recommended amount of vitamin C you need each day.
By Anastasia Gubin
The Epoch Times