Iron powder cause cancer but are serious abuse

Contact sister (Ngoc HA, Hanoi) share: I go the market, seen on the same stalls, there's the chicken of gold from the mine ruộm, head to toe. But there are also chicken handsome. I never buy gold chicken unless cut fiber saw the fat in yellow then it's also tasty chicken. Chickens that in addition to the fat in the white gold, then be careful because maybe the chicken was soaked color works ".

The dish bún riêu cua good may have been the person who cooked for iron powder into the broth.

Search on the home of a friend of chicken slaughter sale available on the Office, Hanoi, see how a category of chicken are breaded.

The chicken was cut up more embedded in cold water then dip the boiling water about 80 degrees, chores, clean cut surgery. Next, people prepare a pot containing about 10 liters of water has a temperature of approximately 40 degrees with little iron powder by top of the chopsticks. Iron powder for to be stirred up for both. Then, the chicken is soaked for 5-10 minutes, then remove. At this chicken will turn from white to yellow, chicken skin stretch into bulging look very delicious.

After the chicken, quail, to bun Rieu also were using iron powder to create color. Mrs. h. Rieu cua on noodle seller Doi (Hanoi) each for iron powder into the bun Rieu to create color recounts: "you do not know, should also use iron powder on the cooking broth. Each of the 20 liter broth pot only for iron powder with water, corn seeds ¼ tablespoon yellow noodle Bowl, nursery will appealing. Now, she uses cashews, more expensive but not hurt, because I also eat rice vermicelli which ".

According to the results of the analysis of the biological Institute of technology and products of Villa, University-industry Ho Chi Minh City, "the iron powder" is a type of industrial chemical color 2.4 diamioazobenzene hydrochloride. This substance is used in the industrial production of the polymer, hair dye, the production of rubber (rubber antioxidant) ink ... and absolutely prohibited the use in foods.

Dr. Nguyen Duy Thịnh, former lecturer in bio-technology Institute of food technology (Polytechnic UNIVERSITY of Hanoi) said: With food colorants, the Ministry of health has provided, for use, additives on packaging always stating the chemical name, its chemical composition, technical features and physical properties , dosage, usage, ...

If using the coloring to dye, specifically the original substance so toxic azo, they are capable of clearing the benzene, can cause cancer, then light can cause allergies. With small children work absorbs too much can cause irritation, hyperactivity or daydreaming.=