Wasabi lovers, watch out!
Flo/Florence/Yoke
Subject: FW: Fake WASABI- for Sushi lover to take note
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>Fake WASABI- for Sushi lover to take note
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>Fake Wasabi-90% composed of chemicals which may endanger your health.
>Reporting from Research Center/Taipei, Taiwan
>The wasabi we find these days are found to contain many unknown ingredients.
>Due to the low supply and high cost of the real wasabi, even wasabi found in
>5-star hotels are found to be questionable.
>The fake wasabi contains high levels of metals. Though they are within safe
>levels of consumption, doctors have advised against consuming too much of
>them.
>As we were passing through a fish market, we came upon a very strong scent.
>We found a lady preparing the wasabi mixture for the raw fish. She told us
>that she uses "special wasabi powder" which costs only $50/bag and they can
>make up to several hundred bags of wasabi paste. We even found many
>restaurants using this special wasabi powder to make the wasabi paste. Why is
>the scent so strong and what does it really contain? We continued our
>investigations. The conclusion we came to was the fact that there were
>special ingredients placed in these "special wasabi powder" even though the
>label simply indicates "wasabi and permitted flavoring and coloring." Experts
>indicate that the type of wasabi found in Taiwan cannot be freeze-dried and
>made into powder, so it's very likely that these "special wasabi powder" have
>been made artificially.
>A chinese chemist Wu Jia Cheng says "the label only says what its basic
>ingredients are but will not say what it artificially contains." Our
>investigative reporters took the "special wasabi powder" to the lab for
>testings. Lab results show the powder contains copper, lead and chromium. So
>how are we going to differentiate the real from the fake wasabi? A little
>iodine tincture will do the trick.
>We found a biochemist who says that "After mixing the wasabi powder to make
>the paste, simply place a drop of iodine tincture onto the paste and wait 1-2
>mins. If you see the brown iodine tincture changing its color into a dark
>blue color, it indicates the presence of starch within the paste. And within
>this mixture is the addition of the ingredient "propenyl mustard oil" to make
>the fake wasabi."
>Fake wasabi gives a bright green appearance and a very strong pungent smell
>that will dissipate within 1/2 hr. Real wasabi is of a much lighter green. A
>toxicologist warned that long term consumption of this fake wasabi can lead to
>liver and kidney damages. We should avoid at all cost to protect our health.
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>哇沙米90%为化学製品，多食有害！
>调查中心╱台北报导
>现在的哇沙米，有很多是不明成分的化学合成物，因为真正的山葵产量少-价格高，甚至连5星级饭店都不保证用天然山葵，这种化学哇沙米部分含有重金属，虽然没有超过标准，但医师提醒不要多吃。
>走到传统渔市场，一阵呛味扑鼻而来，仔细一看，原来是卖生鱼片的摊位在调哇沙米，老闆娘说她用的是山葵粉，因为这种粉便宜又大碗，50元/包，就可以调成好几百小包，一般市场小吃店甚至餐厅都喜欢用山葵粉，只是用粉调出来的沾酱，为什麽味道特别浓呛？这裡头到底含有什麽成分？
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>记者一路追踪到食品行，结果店家给的答桉很惊人。业者表示：「我是怕说这会加化学的东西，加减都会，我们说实话，因为它这种东西有加工过，妳听得懂我的意思吗？」
>虽然外包装上标示裡头的内容物有山葵、香料以及合成色素，不过专家质疑，这根本就是化学合成的哇沙米，因为台湾的山葵是不可能冷冻乾燥做成粉。
>师大化学教授吴家诚指出：「它裡面的标示只标示出原料，并没有告诉我们实际上是什麽化学成分，它很可能用这些原料，当然实际上要掺一些这种化学的这个成分，才会得到它这种有哇沙米辛辣的那种味道。」
>记者拿[山葵][粉]去化验，结果检验出重金属成分有铜铅以及砷等，到底真假哇沙米要怎麽分辨？其实很简单，一滴碘酒就可以知道答桉。
>生化博士陈耀宽指出：「我们调和好之后，拿家裡用的碘酒滴一滴在上面，经过一两分钟，这个褐色的碘酒，如果变成[蓝黑色]的，表示它裡面有淀粉成分存在，那就是说它是用丙烯芥子油加上淀粉，溷合而成的假哇沙米。」
>化学合成哇沙米颜色鲜绿、味道浓呛，[纯天然的颜色比较澹]，半小时之后，香辣味就会消失，滴上碘酒也不容易变色。至于山葵粉中的重金属含量，长庚毒物科主任林杰樑强调，虽然重金属含量符合标准，但是肝肾不好的人，最好少碰，以免造成身体的负担。
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