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Three culinary herbs with unhealthy side effects

  1. We all love food that tastes good and therefore like to use all kinds of spices and herbs in the kitchen. Unfortunately, we also know that not all additions to our meal are equally healthy. This way you better not get too much of salt. But there are also seasonings that less known can be bad for us.


  1. A commonly used seasoning that is very unhealthy is the oriental spice ve-tsin. It is often added to Chinese and Indonesian dishes and has a strong, salty flavor. The chemical name of ve-tsin is monosodium glutamate. The European Food Safety Authority has given monosodium glutamate an E number (E621), which means it believes it is safe to use. It is therefore in many processed foods that you can buy in the supermarket. As an ingredient it is given various names by the manufacturer, such as: calcium caseinate, glutamic acid, hydrogenated proteins or yeast extract. The European Commission has not established an acceptable daily intake for E621.


  1. Cinnamon is obtained from the bark of the cinnamon tree or the cassia tree and is often used as a seasoning in sweet dishes. The ingredient that provides the typical taste of cinnamon is coumarin. The cinnamon we buy in the store is usually actually cassia which is cheaper than the real Ceylon cinnamon. Cassia naturally contains a lot of coumarin, Ceylon cinnamon almost not. One kilo of cassia contains about 4.5 grams of coumarin.


  1. Nutmeg comes from the nutmeg, the kernel of the fruit of the mace tree. By finely grating the nut, a powder is obtained with a sharp aroma that comes from myristicin. This substance has an antidepressant and hallucinogenic effect. In high doses it can cause stomach cramps, vomiting and shaking. One kilogram of fresh nutmeg contains about 2 to 13 grams of myristicin.

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