Column 52 | Dioxin-free food

ANSWER

First of all, one should remain calm in the face of all the hysteria being spread in the media. It would not be the first time that the flood of information from the media with bad news and negative headlines turned out to be more or less groundless. It was no different with the supposed flu epidemic, when the media recommended that people get vaccinated. It was not so long ago that the vaccines produced had to be destroyed or sold off at very low prices because there was no longer any demand for them.

Dioxin is a fat-soluble poison, which means that it only accumulates in fatty foods. Dioxin-contaminated eggs contain it because of their yolk. Fatty meat, such as pork, can also be affected. As a bodybuilder, I naturally have a high protein requirement, but I try to meet this with the help of several different types of protein, such as milk, cottage cheese, protein powder, egg whites and low-fat poultry. From this perspective, the dioxin problem is not all that significant.

And like most bodybuilders, I use saturated animal fats sparingly. Fatty meat (pork, for example) is taboo for me anyway, and I only eat egg yolks in moderation (I usually eat a few egg whites and just one or two yolks a day). Because of this, I see the risk of dioxin poisoning as close to zero.

On the other hand, I get most of the protein I need from three to four protein shakes a day. Multi-component proteins are ideal for such an additive and high-quality protein supply, such as: PROTEIN 96 particularly good because the protein it contains is quickly absorbed by the body and ensures a long-lasting supply. Since the egg protein (albumin) contained in PROTEIN 96 is obtained exclusively from egg white and not from egg yolk, there is no danger here either.