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15 Gross Items in foods
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My sis in law (she is a food scientist) relayed me this reply when I asked her about this link.
I trust her because she is high up in the industry. She also only feeds her family REAL food.
Wow, you posted this a long time ago, sorry! So, after reading it, yes for the most part it's true, but they do make it sound much worse for these 15 things than many of them actually are....and there are really way more than 15! Here's my 2 cents....so, they complain that there are bugs in mushrooms, as all vegetables have on them...and in the same article they complain that we are treating food with chemicals to kill bugs and pathogens. About the Mellow Yellow...yes, many emulsifiers (like BVO) are not really good for us and maybe should not be used, but it allows us to make and sell cheap food in the US that sits on the shelf for years without going bad. The FDA justifies allowing it by limiting the legal amount to millionths of a %. If you eat too much of that processed food then it will do bad things to your body. Titanium dioxide is used in paint, but it's not bad...it just makes eveything it's in turn super white....again processed foods, like ranch dressing, marshmallow fluff etc. As far as using animal "stuff" in food, yeah, we're humans, we're carnavores (for the most part) that's what we do. Maybe gross to think that we eat bugs because they color stuff red, but humans have been doing that since the beginning of time....the replacement will be a chemical that is GMO and noone will like it either. There's thought to be a link between red#4 and hyperactivity in children, but there's never been a study that could proove it...and anyway what's really good for you that needs to be dyed red anyway? It's used in junkfood and overall the problem would apply more to all preservatives and dyes found in processed foods. I'd prefer the "crushed bugs" to the total chemically produced or genetically modified fake colors, personally. As far as the "slime" goes. All that is, is LBT, or lean beef trimmings. Of course it's pink because that's the natural color of the bovine muscle. They separate the meat from the fat to blend back to the correct ratio and control the finished product. A portion of the lean beef is processed very fine and treated with a puff of ammonia gas which reacts with the water in the meat and converts to ammonium hydroxide. Ammonium hydroxide is not like household ammonia at all ...it's actually naturall occuring in a lot of stuff like cheese, caramel, chocoalte, gelatin. It's not bad at all and not even listed on the ingredient statement becuase it's just beef. clean beef. Speaking of gelatin, it's made from collagen from animal skin and bones, but who's saying gelatin is gross? Fresh veggies aren't that great either because they must go through a kill step to make them safe to eat....either with an acid, chemical wash or a hot water bath. All in all, the only way to avoid it is to grow food in your back yard, eat farm raised local meat and cook at home. Nearly everything you get at restaurants is processed to avoid spoiling, well, AND in processed foods. Look on the ingredient deck of anything in your fridge that doesn't go bad in 1 week (or so) It likely has potassium sorbate and sodium bezoate, or EDTA - all preservatives that are way worse for us than ammonium hydroxide or even beaver secretions. And even when you don't eat it, it has to go somewhere when people do eat the crap, so, it goes into the earth and water that we drink. It's just what it's become is the way I see it! Sorry for the book, but I didn't know how to answer in short :)You know what ol' Jack Burton always says at a time like this?
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Would love to have her in the PAW Kitchen. She could take some dust, dirt and water and bake it and make it taste like Emeril made it. Girl has the skills and they pay the bills....:)You know what ol' Jack Burton always says at a time like this?
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