Letters from the SCD support group:
Proteins (hydrolyzed)

Date: Fri, 06 Nov 1998 11:52:31 -0800
From: "Ben Montag" <bmontag@roadrunnersports.com>
To: SCD-list@longisland.com
Subject: Re: MSG

I think the group is getting confused between hydrolyzed proteins and
hydrogenized fat. In the food section of the San Diego Union-Tribune there
was a brief Q and A article on the subject. Here goes my transcription.
"Like other proteins, soy protein and casein, which is the major protein
found in milk, are made up of amino acids. When a protein is hydrolyzed, it
has been broken apart into fragments of one or more amino acids through the
use of enzymes or chemicals. The process involves the use of water molecules
(that's where the "hydro" comes from).
"We tend to find hydrolyzed proteins in processed foods because many of the
individual amino acids have an ability to enhance flavors. The vegetable
broth is also there to add flavor to the product.
"These ingredients are not unhealthful unless you happen to react negatively
to monosodium glutamate, or MSG. The breaking apart of the protein liberates
glutamic acid, an amino acid that is widely distributed in foods.
"You [the question part of this column] mentioned hydrolyzed fats, but I
believe you were referring to hydrogenated fats. Hydrogenation is a
different process, one in whiche hydrogen is forced into formerly
unsaturated oils to make them more saturated.
"The hydrogenation process is indeed unhealthful, as it creates aberrant
compounds, known as trans fatty acids, that are associated with a wide
variety of ailments, including heart disease and cancer."

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