For example, were we to "delete" sulphites from our food shelves, we'd get rid of all dried fruit and a whole bunch of offshoot foods for an allergy that is quite rare
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Replying to @GidMK @leoniee54 and
I have to agree with L here Gid. We don’t/can’t maybe never will know everything about food, ingredients, micronutrients, additives. History tells us we’ve been wrong before (IBS & FODMAPS a go to example) - we need to listen more - listening is science too.
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Replying to @WeDietitians @leoniee54 and
We may never know everything about every food etc, but we can make pretty definitive statements about some of the products we're talking about here. Banning products because of anecdotally-reported symptoms is a pretty dark road to walk
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Replying to @GidMK @WeDietitians and
I also don't see how demonizing specific additives that we know are likely fine for the majority of the population will reduce processing or packaging. If anything, it'll just drive food producers to less healthy, untested options
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Replying to @GidMK @leoniee54 and
“Likely fine” - the modeling for safety is based on old, potentially irrelevant, intake data. Sure upper and lower limits, but rarely any consideration to consumption over a lifetime” or “during growth years for children” or “during pregnancy” .... Modeling is limited.
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Replying to @WeDietitians @leoniee54 and
Depends on the additive. MSG in particular has been tested in blinded RCTs as well as large modelling studies and a number of in vitro models.
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Replying to @GidMK @leoniee54 and
If someone walks in to my consult room and says “look, I know msg isn’t meant to be a thing but I find x y z happens when I eat it, help me identify msg in our supply” I am going to help them identify msg in our food supply. I’ll not roll eyes and quote Epi.
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Replying to @WeDietitians @leoniee54 and
Of course not. But there's an enormous difference between you recommending low-MSG foods to a patient and us talking about taking it off the shelves completely
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Replying to @GidMK @leoniee54 and
That’s fair too. Similarly, doesn’t discount having the discussion. ...and not extrapolating to doom and gloom for the food supply at the first entry. Deal?
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Replying to @WeDietitians @leoniee54 and
Lol fair enough. I do find it frustrating that every time "processed" food is discussed the conversation centres around additives that have very well-known safety profiles (i.e. sulphites and MSG) rather than real issues like high caloric content and low nutritional profile
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I know a whole bunch of people who were convinced by the MSG scare in the 90s that they were allergic, only to find out years later that actually it was something else in their diet after doing a proper exclusion/inclusion test. Ditto with sulphites
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