Egg dyes and creams are full of E's and allergens - this is what the latest checks of "Active Users" show. According to the study, for example, an average of 6 Es are used in one kozunak on the market. In 11 out of 16 checked kosunaka on the market, at least one of the main ingredients in the traditional recipe is missing. This is clear from a report on Nova TV
From this week until St. George's Day, active inspections of the market will also begin by the Food Agency. They will monitor the quality and origin of the lamb meat, eggs, dyes, sausages and fresh vegetables that we will put on the Easter table in a week.
"Eggs are almost everywhere replaced by egg melange, milk - either with whey or with palm oil - these are much cheaper options, and in this way manufacturers artificially lower prices," said Sergey Ivanov from "Active Users".
In his words, this is a "trick" on the part of the industry - turning a simple recipe into a product of industrial chemistry.
“The yellowish color is not from the yolks, but rather from coloring agents. The oil is replaced with palm oil," reports nutritionist Ipokratis Papadimatrakus. These are mainly emulsifiers, enzymes, antioxidants, acid regulators, preservatives and including colorants. They all aim to greatly increase shelf life. According to Dimitar Beshikov, who produces kozunaci in this small bakery in Sofia, the cheap product is either at the expense of the original recipe, or – at the expense of the rising time.
“The process itself is quite long and complicated. One 500g cake contains 2 eggs, 150g of sugar, 100ml of milk and the work of one person for 6 hours - there is no way that it will cost 1.50 - 2 BGN with normal products. There are also various chemicals inside that ease the leavening process. Fresh milk is replaced with whey and palm oil. Raw milk is replaced with dry milk. When you don't use eggs - the kozunak can't get a color - that's why it's necessary to add coloring, sugar is replaced with all sorts of E's", added Beshikov.
Substitutes for the traditional ingredients in kozunaks on the market are also found during their inspections by the Food Agency. From there they reassure that they are using E's that are regulated, and a large part of them were even of natural origin.
“We have not established prohibited Es - certain additives are put in that are permissible - like coloring, like sweeteners - it's not dangerous, it's not prohibited, it's not a violation - but every consumer should read what he buys so that he is convinced and knows what the food contains", said Dr. Alexandrina Borisova, BABH.
The most suitable were unpackaged kosunacs - from small bakeries - immediately after baking - there the risk of such additives is smaller.
“Research on several egg dyes showed that there were artificial colors in the sample – but these are allowed by European law. We mainly find 4 colorants - sunset yellow - E-110; tatrazine – E-102, azorubin – E-122 and brilliant blue – E-133. These are artificial colors that are allowed to be added to egg dyes. In this chromatogram, there is a dye E-110 - sunset yellow - which is one of those permitted by European legislation - there are no prohibited ones," reports Gergana from RZI Sofia.
In addition to artificial colors, allergens are also detected in the samples. Lactose, preservatives and gelatin are often present as additives in paints, it is clear from the packaging.
“Any egg dye is harmless to put into food that is eaten directly and there should be no concern for consumers that the egg once it has been peeled – and the color has been removed from the shell – will have problems for consumers", added Dr. Borisova.
However, according to nutritionists - although allowed - many of the colorings lead to problems for our he alth. They could increase asthma attacks, the effect of hyperactivity in children, skin allergies - dermatitis, even rhinitis and stuffy nose.
“All these technological additives are allowed, but the combination of these additives and the high consumption of such products is not good for he alth”, added Sergey Ivanov from Active Users
The most serious risks are hidden in the blue paint, according to the expert. Yellow and red dyes can also cause allergies and asthma.
"Be guided by the colors in nature - it is no coincidence that the blue color is very difficult to find in the plant world, and this turns out to be among the most dangerous and potentially risky colorants," advises nutritionist Papadimatrakus. We should be especially careful with e-mails with numbers from 102 to 145, warns the expert. That's why we have to monitor the E's on the labels and we can check how dangerous they are - in different applications in our phone.
Most of the dyes we buy are domestically produced. "All the dyes that are added to our products are allowed to be added to food - in fact, we consume them every day in some type of food that we use", says Vasilka Nonova - sales manager at a paint factory.
What anti-cancer foods should we include in our daily diet?
Users also report fake dyes that do not color the eggs well. Therefore, the eggs had to be washed and boiled well. We should be especially careful with the dyed eggs on the stand, which are available ready-made. Their shelf life is much shorter than that of fresh eggs.
In recent years, we also found frozen lamb from New Zealand or Australia at the stand, which was offered as fresh or Romanian, which the traders sold to us as Bulgarian. Now, however, native and imported meat will be marked with different colored stamps for the first time.
"As for lambs that are slaughtered in Bulgarian slaughterhouses, but are of origin from other countries - a red stamp is placed, and the agent that was looked after and slaughtered in Bulgaria - a stamp is placed - which is in blue ink”, explained Dr. Borisova from the BABH.
The inspectors recognize the old lamb with the naked eye. The meat should not be moist and sticky, smell like fresh meat. In case of pressure, to quickly restore the pressed surface. Livestock breeders promise that there will be enough Bulgarian lamb on the market this Easter.
