Document week at ORF: glutamate, health and the day of liberation

Document week at ORF: glutamate, health and the day of liberation

Peggau, Österreich - On April 30, 2025, the focus is on the program of ORF III, which indicates important topics with a variety of documentary and discussions. A special focus is on the upcoming Monday on May 5, which begins at 8:15 p.m. with the documentary "Maggi-Manie-The Business with the Wort". This program deals with the often used convenience products, fillers and flavor enhancers. Filmmaker Julian Gräfe will shed light on the ingredients of Maggi products and their health effects from 9:05 p.m. After that, at 9:55 p.m., ORF III shows the film "Salt - The Healthy Push?", Which deals with exotic salts and its health benefits. The health aspects of industrially produced foods will be discussed in the program "Fast Food - The Great Food" from 10:45 p.m. In addition, a conversation between Siegfried Meryn and allergist Stefan Wöhrl on pollen allergies that affect around 1.5 million Austrians will be seen as part of “Meryn on Monday” from 6.45 p.m. On May 7, "Meryn's consulting room" deals with the topic "Belly feelings - health begins in the intestine?" At 10:45 p.m., followed by the discussion about microbiom research and its importance for diseases at 11:35 p.m.

Day of liberation and history document

on May 8, the day of liberation, several new productions are broadcast. At 8.35 a.m. it starts with "Project Marble-the KZ outer warehouse in Peggau". Other Docu-Mental content address the time after the Second World War and the challenges that Austria was opposed to 1945.

The program series "Austria - The whole story" continues on May 10 with the consequences "The manipulation of the masses" and "perpetrators and victims". On May 11th, Mother's Day, a film evening will take place with numerous feature films about family and mother rolls. Details on the full program are available at tv.orf.at/orf3

health risks through glutamate

In connection with the documentary about flavor enhancers, glutamate is discussed, which is often used in ready meals and Asian dishes. Experts warn that glutamate is considered a nerve poison that brings health risks, including sweating, rapid heartbeat and rashes. Some studies suggest that a high glutama recording can contribute to the development of diseases such as Alzheimer's and Parkinson's. Up to 1.7 million tons of glutamate are used in food production every year. In addition, it is assumed that artificial glutamate can stimulate the appetite and thus promote obesity. In animals, studies show that high concentrations lead to feed addiction and brain changes

Although there are also scientists who question the harmful effects of glutamate, the topic remains controversial and is discussed in numerous scientific discussions. Unanswered consumers often do not know that glutamate can be hidden in food and e-numbers in food. Diseases such as the "China-Restaurant syndrome", which describes symptoms such as weakness and headache after enjoying glutamative dishes, attract special attention. In large studies, however, no clear connection between symptoms and glutamate consumption could be determined, which indicates the complexity of this topic.