2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The modern boza is not what it used to be. In the past boza underwent a long period of fermentation, while today the effect is achieved by a chemical reaction. It is full of additives, E's and chemicals, some of which are dangerous to health.
It took only 40 years for modern industry to absorb boza production. What is sold in pastry shops and confectioneries today is something that only reminds us of our taste buds for a favorite drink.
In order to achieve the taste of the classic boza, fermentation is needed. It is a biotechnological product in which there are no additives. In the boza we drink today, a number of substances have been added to replace this process.
Its taste is achieved chemically. The added substances successfully deceive us that we drink a natural, fermented drink.
In general, in modern production there is almost no boza that can be produced in an original way. Today, the only natural thing in boza is wheat. The production process has nothing to do with breastfeeding.
Up to four types of artificial sweeteners are found in one drink. In addition to the chemical compounds that achieve the taste of fermented rye and natural sugar, manufacturers often add E's. The most common are stabilizers that do not allow the drink to spoil.
Bozata, offered in stores, is easy and fast to produce. Unlike the fermentation process, which takes a long time and maintains the leaven, the modern way is accelerated at the expense of quality.
Most of the chemical ingredients in it are banned or strongly denied in various parts of the world. More and more research is finding shocking side effects after consuming a chemical drink labeled boza.
The most commonly used harmful substances are E 950 (acesulfame), E 951 (aspartame), E 952 (cyclamate) and many others. The cocktail always ends with the addition of E 954, known as saccharin. Since 1989, the California Health Service has declared the supplement carcinogenic.
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