Tag Food Contaminants

3-MCPD Risks in Processed Cooking Oils

Beyond the well-known issues with palm oil and the frequent adulteration of extra-virgin olive oil, there exists yet another compelling reason to steer clear of these products in your kitchen. Palm oil stands as the predominant vegetable oil utilized globally…

Sarah Jenkins

3-MCPD Chlorohydrin Risks in Bragg’s Liquid Aminos

Understanding Chlorohydrin 3-MCPD Contamination in Bragg’s Liquid Aminos Chlorohydrins, particularly 3-MCPD, represent a significant concern in hydrolyzed vegetable protein products as well as in refined cooking oils. These compounds emerge as unintended byproducts during specific manufacturing processes that involve intense…

Sarah Jenkins