This year, the global food market revenue stands at around 9.36 trillion US dollars. For comparison, Germany's entire economy is valued at "just" $4.4 trillion. What's more, it's estimated that the figure should continuously increase between 2023 and 2028 by 38.46 percent and reach $12.97 trillion.
But big money brings tough competition, and businesses may try all sorts of tactics to get an edge.
Interested in the practices of this sector, Reddit user Lilyxrx made a post on the platform, asking everyone, "What's a secret the food industry doesn't want you to know?" Turns out, many more wanted to know, too. As of now, the post has 4.6K upvotes and 3.5K comments. Here are some of the most interesting ones.
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Beekeeper checking in - there is no such thing as organic honey. I do not treat my bees with chemicals, but I have no idea where they get their nectar. A bee can fly up to three miles from a hive to get nectar. It is virtually impossible to guarantee they have not gotten nectar from a chemically treated source.
Or found a can or cup containing soda. Now that it is winter they visit convenience store trash cans.
Mmmm.... Trash can honey....taste the flavor
Load More Replies...All honeybees are? Maybe not if you feed them sugar water in the hive, and have it locket up, but then you are not so nice person!
Load More Replies...I've heard if you grow certain flowers in abundance close to the hive the honey will take on flavors from those flowers..like lavender honey?
Yes, but there's still a mix. The varying flavours result naturally with different seasonal flowers and crops, too. We buy honey direct from a beekeeper and buy months' worth at a time, and he gives us a selection made at different times. The colours and flavours are quite distinct.
Load More Replies...I beg to differ. There are actually honey producers here in Canada who have attestations from all farmers up to 3 miles (5 Km) from their hives stating that those farmers do not use chemicals on their crops.
Honeybees are naturally averse to most heavily-treated plants, but the CFIA has some pretty stringent guidelines in terms of what can be certified as "organic" (and they're SUPER d!x when it comes to honey - I mean, it's only one of the most important and useful natural compounds on the planet, so why not bury it under mountains of unnecessary regulations that make it less accessible???) 💩
Load More Replies...Also not true. Some hives are in forests, where no chemicals are used. (Yes, there are forests larger than 12 sq. kilometres in Europe!)
Always read where the honey is from. Some are imported and mixed, others are quite local.
It depends on where you live and what the rules are for a verified organic label.
In my country getting a verified organic label is dreadfully difficult. They (the "certifiers") do come every now and then to get samples of the product AND the surroundings, and they will suspend or expel a farmer if they find what shouldn't be there. For honey, the beehives must be located in very isolated areas, and there must be a certain number of different plants in the surroundings.
Load More Replies...This isn't necessarily true. Some people take their bees up to the mountains for rare flowers that have never been treated with any pesticides anywhere close by, I mean within dozens and dozens of miles in any direction. But yes, it's true bees are not treated with pesticides as it would kill them.
Actually yes, there is organic honey. I get mine from Lev Haolam from Israel. The honey farmers move the actual bee hives from first one flowering orchard in the spring, like cherry blossoms, then to apple orchards, then move them to peach orchards, them to raspberry fields. No chemicals in any of the products. Thankfully the farmers are far enough away from the fighting and the main company Lev Haolam has farmers, craftspeople, artists, chocolatiers, bakers, all sorts that by being a member we help those suffering in Israel. The honey is amazing and organic. Just have to know where to get it. Their olive oil is beyond perfect also.
The American FDA takes food additive safety claims from corporations at face value. If a corporation has done internal testing and says it’s safe the FDA approves it. In the EU, Canada, Australia, New Zealand etc if a corporation wants to get an additive approved, the governments have their own food labs. They will take your testing procedures/results and then do their own testing to see if they think your additives are safe, and then approve or deny accordingly. Same goes for medicines in farm animals. Canada won’t allow BGH (bovine growth hormone) as it shows up in the milk. America gets angry because they can’t sell dairy to Canada and the EU but we have rules banning widespread use of Antibiotics and hormones in farm animals. If you are ever travelling outside of America, pick up some food products off the shelf that look like the American brands and read the ingredients list. It’s probably half as long. I’ll let you work out that obesity epidemic cause for yourselves.
Basically during the 80s, testing was outsourced to the producers of the products being tested. Same thing happened in the pharmaceutical industry. Regan's big push for deregulation at work.
That's not really accurate about pharmaceuticals. Clinical trials are very often performed by third-party agencies, known as CROs, but all are subject to exactly the same rules and scrutiny from the FDA regardless of who's doing them. The FDA themselves have never been involved in performing any sort of testing.
Load More Replies...In the USA a company has to declare that an additive is not unsafe, in the EU independent lab research has to scientifically prove that an additive is safe.
And the 'proof' accepted can be really, shockingly minimal.
Load More Replies...Just like how virtually EVERYTHING in America is made with high fructose corn syrup in lieu of sugar… but the corn industry and corn lobby says it’s fine, so it’s fine!
The FDA is a huge problem in america. One of the most corrupt and dangerous agencies in the country (and that's saying something). They have made it literally illegal to talk about dangerous or posinous food and drinks to warn the public It's probably even illegal for me even to say this, because it's illegal for anyone to inform the public about the fdas policies and/or failures in their field. It's illegal to try and sue and hold them accountable. It's illegal to inform anyone if you were sick or harmed by food the fda knew was dangerous and allowed the public to consume. Even if there's still a threat to the public because the fda refuses to recall or warn people. America is a joke.
I'm really happy about living inside the EU. I feel sorry for people living in the US. :-(
Food in Ireland, when we visited, was vastly superior in quality and taste to that of the USA.
Load More Replies...This is not completely true. European food standard agencies do have their own labs, but don't test if additives are safe to use in food. That is very extensive and expensive research. Usually, the producer of said additive will hire a for profit lab to do the research, and present that research to EFSA. EFSA scientists will then review that research and come to a reccomodation. Also, antibiotics are used extensively and are often part of animal feed. Meat isn't allow to contain antibiotic residue, so normally they switch to antibiotic free feed a week before the animal is slaughtered. Hormones are a big no-no, though.
I don't know why America is butt hurt Canada won't buy their milk. We're doing just fine with our locally sourced milk. That's not to say it's healthier, we just prefer to support our own farmers up here, anyways. Americans should be happy to do the same with their dairy farmers.
"I don't know why America is butt hurt ... won't buy..." The answer is baked into the question: money 😝
Load More Replies...The obesity epidemic is not helped by the fact that every gas station is a temple of addictive junk food and the diabetes monster.
Stop blaming food for you and your parents' choices.
Load More Replies...That’s exactly what I implied when talking about the so called American « Wagyu » beef. It may be a similar breed but the cows are full of hormones, antibiotics or steroids, all completely banned in Japan or the EU. A chemical and sanitary catastrophe.
Last time I checked the US was only 17th in obesity in the world.
We managed to get in touch with the author of the post, and they were kind enough to have a little chat with us about it.
"I own a TikTok account where I repost questions from 'Ask Reddit' and the replies they receive, so I thought I might as well create my own thread," Lilyxrx told Bored Panda about its origins.
Five Guys- not really a secret but everything was fresh as could be, we did not have a freezer at all only the fridge. Every morning the burgers were rolled into balls and weighed to make sure all were the same. Bread made fresh from local factories. Potatoes straight from Idaho or Washington. Freshly cut and washed 3 times to remove the starch before being cooked. All veggies were labled by date for freshness. Honestly probably one of the cleanest places ive worked at.
Also at the register every single person would ask why it was so expensive but proceeded to buy it anyway. As if I could change the price for them.
It's nice to hear this. Used to go occasionally to a store east of Dallas. Was really, really good. Last one I went to southwest of Dallas was awful and dirty. So much salt on everything. It was just a bad store/management. After reading this I'll try it again giving the chance.
Just make sure you don't go to the one on the southwest of Dallas. I've heard it's terrible. I'd be surprised if it's still open. Cheers
Load More Replies...I've been to hundreds of restaurants all over the country and I've never had better french fries than Five Guys, anywhere.
To Aaron's point, I've eaten at Five Guys in a dozen states and even many more cities -- and not once disappointed...
Load More Replies...I know a woman who works there and she's pretty well paid too. It might be considered expensive fast food but they are decent people to work for, I understand.
And it's still unhealthy as hell. I've never seen a place that puts that much salt on fries. And when I picked up there for door dash, I had to line my hot bag with plastic because all the salty grease soaked through the bags. Disgusting food.
Still overpriced garbage. I will never understand the love for five guys. I've eaten at at least ten of them over the years at people's request and it's the same greasy wet mediocre slop at every one. The fries are good if you remember to order them extra well done otherwise they're floppy and greasy.
Huh, never heard this complaint before. Maybe you happen to like yours extra extra crispy?
Load More Replies...Washing potatoes to “remove the starch”? What? Perhaps from the outside, but there’s a LOT more to a potato than the outsides.
They're making BANK windfall record profits right now under the guise of "inflation" and "supply issues".
Who and when is this going ti stop? Answer: Not any time soon. Too many powerful people are getting paid!
When the first guillotine is set up in the street they*might* reconsider it.
Load More Replies...Corporate concentration (most of food production, transportation, and sales is owned by only a few parent companies) and huge money spent lobbying government to deregulate and look the other way. Mega corporations are not here to benefit workers, consumers, or the democratic public.
oligarchies - who are they - the billionaires and companies who are buying off politicians energy companies who are denying climate change
Probably because they can't use the 'it will take 3 days for your cheque to clear,' which was their way of sitting on millions for 3 days and earning interest on it. Now money clears way faster, so they find another way of milking us. They're not fooling anyone with half a brain cell
After going through the discussion their post has ignited, the Redditor has noticed that one theme definitely stood out from the rest. "From what I can see, it seems that the food industry is more unsanitary than we think," they said.
And they're probably right. Unsafe food containing harmful bacteria, viruses, parasites, or chemical substances can cause more than 200 different diseases, ranging from diarrhea to cancer. The World Health Organization (WHO) estimates that around 600 million – almost 1 in 10 people – fall ill after eating contaminated food each year, resulting in 420,000 deaths and 33 million healthy life years (DALYs).
Chef here. It’s salt and fat. If you have a question about anything it’s salt and fat.
Might also be MSG, onions, garlic, or pepper. Apparently many home cooks don't understand proper seasoning techniques...
Chef here, too, and salt and fat are not always the answer to a "question about anything" culinary. That doesn't state anything other than yeah, things taste good with flavor.
Agree 100%. I was not satisfied by taste of my cooking in the past. After culinary courses I learned, that I was just eating more healthy all the time
There are loads of great seasonings, herbs and spices that improve flavor without being unhealthy. Adding masses of salt and butter is the lazy way out.
Load More Replies...Most restaurant food is waaayyy too salty. I think chefs who rely on salt to add flavor usually become tongue blind. The more salt you eat, the more you want. Same with sugar. It's an American thing, hence our obesity problem.
Contrary to Gordon Ramsay, there is no "I" in "Chef".
Load More Replies...
Cows make milk not because they are cows but because they are mothers
That's what "cow" means. If she's not a mother she's a hiefer. We have no name for that species in English, so we use the descriptor "cow"
We do have a name for that species in English. It's cattle. That covers both sexes of all ages.
Load More Replies...Hmm...not sure why you and LazierPanda are being downvoted - those babies become 'veal' and after 3 years the milking cows become 'beef'.
Load More Replies...I was like 14 years old when I finally got that. It took a late documentary on TV (as background while surfing the web) to tell me. I already had s*x ed, but for some reason I always thought Cows were an exception. That they just continuously gave milk.
Most cows keep producing as long as you keep milking them, baby or not. Also mothers with calf are usually taken out of the milking rotation. This statement is correct however presented in a very misleading fashion :/
How strange is it that humans find their own milk disgusting (unless they are babies) and rather prefer to drink the mothermilk of an animal?
We are the only species that drinks the milk of another species. Cows and especially calves suffer greatly because of it. It's really simple, easy and affordable to make our own plant-based milk from oats. Animal suffering is rampant and largely ignored; sadly, that says a lot about humans.
However, as we can see from this list, not all parts of the industry are working as they should (and there are plenty of things we regular folks don't know about) even though we all depend on it.
Lilyxrx believes that we often end up in the dark because of greedy businessmen and corporations, as industry leaders would rather chase money and cover up their questionable conduct instead of doing everything by the book.
Sadly, there are plenty of examples that support their words. And we don't need to look that far back to find something. On the night of October 4, Homeland Security and FBI agents teamed up for a raid on Gerber's Poultry in Ohio, United States, and found over two dozen children (mostly said to be from Guatemala) who were illegally employed in meat processing and sanitation.
Hopefully, with time and effort, the industry becomes more transparent.
The reason restaurant food tastes better than what you make at home is probably because it was drowned in butter or oil.
Also MSG is in nearly everything. Totally safe and delicious. And it definitely isn’t what is giving you a migraine. The fact you ate 4000 calories and 3 times your daily salt intake is probably what gave you the headache.
The reason restaurant food tastes better than what I make at home is because I didn't have to cook it.
Restaurant food tastes better to me because I don't have to clean up afterwards.
Load More Replies...Migraine is not the same as headache. If you've never had one I get that may be your only frame of reference. But, saying Migraine = headache is pretty similar to saying appendicitis = stomach ache
THANK YOU!!! I wish they would stop calling migraines a headache. The headache is just ONE of the symptoms of the attack. Then there's the nausea, vomiting, sensitivity to light, dizziness, cold sweat... I even get a fever.
Load More Replies...The kind of people who get precious about MSG aren’t the ones eating 4,000 calories and you know it.
I know that there us MSG in pretty much everything. And that's fine. Those amounts usually make little difference and are last on the ingredient list. But, some people do have a sensitivity to MSG. Me. Not in the small quantities. But, it makes the inside of my mouth go numb and makes my heart skip beats. No headaches. There has to be a quantity of it though. It's not an allergy, just a sensitivity .
I make my own non-dairy "cheese" dips and "cream cheese" spreads. MSG is what gives it that final cheese-like savour. Unfortunately you will never find a successfully selling dairy alternative with MSG on the lable; ironically, ALL dairy based cheeses have MSG in them, and it doesn't have to be labled because it's not an additive, but developes naturally during the cheese-making process. I don't doubt there are people out there medically allergic to MSG, but if someone claims to be allergic and then gleefully digs into a caprese salad? Nah, love.
Anything cooked or fermented with sugars and protein in it contains MSG so literally everything. It's created naturally when you apply heat to sugar and protein. It's also created naturally in your stomach when you eat something raw with sugar and protein in it. I doubt there are (living) people out there medically allergic to MSG because they literally couldn't eat anything. It's like being allergic to water.
Load More Replies...Some individuals do have a sensitivity to it, but a lot of the distrust for MSG stems from misinformation + the post WW2 anti-Asian sentiment. MSG is used widely in Chinese-American cuisine. It's generally naturally derived from things like mushrooms. It's also a sodium, so if it's giving you a headache, make sure you aren't dehydrated to begin with :P
I hate that MSG gets a bad rap, only a teeny tiny portion of the entire world's population has a sensitivity to it, like any other ingredient. It's been villanized for decades now. It is a perfectly safe ingredient and not adding it truly does affect the taste of the food. I guarantee that for most people who claim to have issues with it that if they didn't know the MSG was in their food, they'd eat it and never mention any kind of negative issue. Restaurant food also is seasoned at every step, if home cooks saw how much salt is really used they would be shocked.
I actually prefer home cooking to any restaurant. Our homemade hamburgers? Nothing compares. My son makes homemade pizza and it's outstanding. Roasts, nachos, pasta, chili, soups, etc., can't get anything as good at a restaurant. I don't even like to go out for coffee because I prefer my coffee at home.
Unless it’s a health conscious food joint you’re eating at, the food we serve is designed for maximum taste. It’s either dense with fat and sugar, or fat and salt . E.g. Those mashed potatoes you like? Made with cream, butter, and salt. The quiche? made on cream, not milk. Etc, etc.
It is amazing just how much salt, fat and sugar enhance flavors. Try making a cheese sauce with cornstarch and only a pinch of salt instead of butter and flour and you'll find out really fast just how much of the "cheesy" flavor of that sauce is from the fat and salt in the butter!
Add mustard and nutmeg and the cheesy taste "pops" back out.
Load More Replies...That's not an industry secret, that's just cooking. I love the way they say "Those mashed potatoes you like?" like they're about to drop a bombshell that they're made with heavy cream, butter and salt. That's how good mashed potatoes are made anywhere.
Not everywhere. I know looooots of people who cook rubbish and expect it to taste well. Skimmed milk is water, not milk. Sunflower seed oil is not butter. Salt is salt, yes, you need it. You also need real eggs, not that pasteurised s**t, and so on. The number of people who have been brainwashed into thinking they have to eat tasteless garbage is incredibly high.
Load More Replies...Yes. The best mashed potatoes have milk, sour cream and butter. And you "mash" them with a hand mixer.
I've simplified them even more with potatoes, salt, and butter and they were still a hit. To think Europeans a few hundred years ago resisted these things at first.
Load More Replies...in a nice restaurant it's taste. In a fast food place its cost. So organic food or prime meat cuts are never considered.
Quiche taste better and gets fluffier with cream then milk. People have been making it with cream since it was first invented. Mash potatoes who does not add butter,milk/cream, sour cream or cheese? Also fat is not the problem its High phosphorus corn syrup! That's in everything also love how no one talks about the 1,500 calories Starbucks coffee.
If you're worried about the added cream, fat, salt or sugar, then go to restaurants that don't use them. Or cook at home.
At least up until the pandemic hit, there is a 100% chance that you've eaten at a restaurant where 1 or 2 of the people directly handling your food were legitimately sick enough that they should have stayed home, but they had to come in to work anyway because they couldn't get their shift covered and they can't get a doctor's note without insurance or the money for a copay.
Not the case in Germany. Sick leave is mandatory and allowing sick workers in can get your restaurant closed quickly by the health department. They are very strict and allow anonymous reports. Also sick leave is always paid
Ya know, Germany has really become a solid example to follow in many different arenas. I suppose they learned their lesson after single handedly ruining the 20th century for the world. Good on you for the turnaround, Germany 🇩🇪
Load More Replies...I had incredible insurance and easily could get a doctor's note - was still expected to run my store. Corporate doesn't care about anything but numbers.
Load More Replies...In which country? Not every country has working conditions that are this inhumane.
Clinics should not be charging for sick notes. I think that's a scam. Most clinics in my city charge $20-$30 for sick notes in cash. One clinic I decided to try, the doctor looked at me like I had 3 heads when I asked him how much he charged for a sick note. He said he never charges money and doesn't know any reputable clinic that does. Now I'm thinking most of the walk in clinics in my city are shams. Too bad he wasn't taking on new patients.
I was working at a fast food place and I had a really bad cough one time, runny nose, and was sneezing like crazy. Called in to work and they said, "You have to come in we need you". I responded, "I'm just calling to let you know I am not going to work today, I didn't call to ask you for permission." I didn't get written up or fired. It's crazy how little they care about their customers.
Worked in kitchen at Perkins with bilateral pneumonia until I passed out on the line. Was more worried about the 2 days off work than about my health in the emergency room. They didn't know how I was still upright for that long and brought dozen + students through to see my xray and listen to my lungs
This is still 100% true even in offices. I had a VP that loved to bully people to try to make them come into the office.
This is 100% true. Worked at a restaurant once where a girl was puking in the bathroom but manager would no let her leave, one was laying out on a bench on the entrance hall because she was so sick, customers saw her, wouldnt let her leave, because he kept thinking we would get a rush after the game, we got not rush, I felt so bad her for
Everything on the Mexican menu uses the same ingredients. Just built it different and give it a different name
Tortillas
Cheese
Salsa
Beans
Rice
Meat
Tacos, burrito, chilaquiles, tostada, chimichanga
It's all the same thing!
* written by a Mexican cook
Not /just/ any old fat - the best places use good old lard
Load More Replies...Simple Italian food too, That's why pizzerias are profitable. Been in an Italian restaurant with 30+ dishes menu, not more than 15 ingredients.
My husband thought I was making up chilaquiles because he said it sounded like a word I just made up because I like saying it. I mean he's not wrong, I do like saying it, it's a very fun word 🤣 then again he also thought I made up starfruit so jokes on him and the chef boyardee lasanga in a can is good eats palette he had when he met me 10 years ago
And you can tell if the food is good by the number of work trucks parked near the store.
The amount of sugar that goes into costco bakery products is absurd, especially the apple pie. That being said; Costco does not f**k around when it comes to food safety. Every area that is responsible for producing food is most likely cleaner than a white room for producing computer parts. There are virtually zero roaches, we found one in the bakery once and shut it down until the exterminator did his thing that very night. Someone returned a package of dinner rolls because their child had bit into one and a sharp piece of metal was in it, within less than 2 minutes every manager in the building was doing an investigation that led all the way up to the regional manager and his boss for several hours and determined that it had come off of a piece of machinery before it reached our location. We throw away rotisserie chickens if they have left (even for a few minutes) the shelf and someone tries to put it back.
I would expect all grocers should do this, but bringing up issues with Safeway/Sobes, Real Canadian SuperStore, Walmart, it's shocking how little care some stores have of food safety and their customer's well-being.
I know for a fact that my local Wal-Mart throws out cart-fulls of food every day because of careless customers that pick something up and then leave it on a shelf somewhere. If it's dairy, frozen, meat, deli, produce, or bakery, it gets tossed.
Load More Replies...The amount of sugar that goes into most of any store bought dessert is absurd. But then it's called an indulgent for a reason. I love Costco's baked goods. They used to sell foccacia that was decent.
I actually hate extremely sweet deserts as they have no real flavor, only sweetness. That said, I've not had Costco's baked goods so I've no idea if they hot that point for me.
Load More Replies...Well done, costco. But it still hurts me deeply when I read of how much food is wasted in America. Especially when an animal lost its life to provide it. Hopefully someday people who do this will be publicly shamed.
I have a servsafe mangers degree (food handling & safety) the instructor that was teaching the class actually used Costco as an example of a food seller that takes food handling & safety seriously and actually goes above & beyond to ensure that everything is as safe as they can control. Surprisingly she also praised IHOP and said it's the only place she'd ever order bacon from.
No business in food handling or hospitality can ever be 100% bug free. The finest Parisian hotels get bedbugs. 3 Michelin starred restaurants have roaches hitchhike in on food deliveries. The important thing is how these are handled.
Load More Replies...Unfortunately, Costco sells millions of dollars worth of factory-farmed chickens and eggs. The egregious cruelty at poultry farms should be recorded, prosecuted, and then shown to the world.
Costco rotisserie chickens are THE BEST!!! Amazing how many meals you can get out of one. Another company that watches their supply chain carefully.
Dragon fruit isn’t an exotic Asian fruit. It’s a cactus fruit, and as such are native to the Americas and can even be grown in the US.
I really, really, really, really, REALLY, want to try Dragon Fruit
It tastes like if you were eating a kiwi while you have Covid--it tastes like nothing and disappointment.
Load More Replies...Truth. My friend's dad grows them. I have the right plants, I'm just too lazy to go out there at night when they're flowering to pollinate them.
If you did pollinate them, would you have to wear a bee suit while you do it? I'm not an expert on such things but that seems right.
Load More Replies...It's NON American cactus type fruit. The America's are not the only continents on the world with cactus or cactus fruits -so yes, it's a Exotic Asian cactus fruit.
Some are sweet and delicious, others quite bland. BUTT all will clean out your colon so don't eat a lot at a time unless you're constipated
My husband loves Dragon fruit. I don't know if he was aware of the cactus part or not.
well thats nice if you're in the US but it (probably) still doesnt grow here in Europe, so for me its exotic.
The trick to good fried rice is old rice. It has to dry out for a bit in the fridge.
So many uninformed rice commenters. It's OVERNIGHT rice, not old rice. It should ALWAYS be covered and kept in the fridge overnight. And it should literally just be overnight, not two days or three days rice. It's entirely possible to do things properly and safely if you're not a moron about it. Also those packets of precooked rice are a decent substitute and fried rice comes out the same as with overnight rice.
While growing up we would store leftover fried rice in the oven for the next day, before the internet life was all about living dangerously. :p I know some people in Japan who just leave cooked rice in the unplugged rice cooker until they need it.
Im always reheating rice Never thought I could make a good fried rice til I learned the ingredients other than the basics Scallions ( lil green onions) black bean sauce mixed with hosin sauce Worcestershire sauce and a lil water Throw in the rice to give it that brown color flavor then toss in cooked eggs meat and bean sprouts..well that's how I do it and it turns out pretty good
If you need to make fried rice without waiting for a night cook it (in a rice cooker, much easier & faster) with less water (around 4:1 rice & water ratio, by volume). When it's cooked don't open the lid and wait around 15-30 minutes to let the rice fully cooked in the steam, then stir them so they don't stick, don't forget to wipe water under the lid. If it's still to wet just spread them on the counter and wait untill they stop steaming.
One day old...we would laue it as thinl6as possible o a baking tray, covered with al linen teatowel, and put in the fridge over night to cool down and dry. I used the microwave rice that is sold now in a pouch, it make great fried rice
Many of the cooks making your food are high and/or drunk.
I never worked with a drunk cook. High AF, yes. But never drunk. Managers don't care about high but drunk is another story because of the specific impairments of each.
Drunk cook is not good. Especially with a grill or deep fryer? Or anything in a kitchen really.
Load More Replies...But there was another BP posts about assumptions people make about your job and a chef complained that people always asked him if he did drugs.
Seems like the solution is to be like me and not give them any attention about it one way or the other.
Load More Replies...Anthony Bourdain's memoir 'Kitchen Confidential' will answer many many questions.
Can confirm. Had to pick a few up off the floor over the years.
Well, not every job I've had was a chapter in "Kitchen Confidential" but I can't argue anything here haha. Yes, chefs and cooks get down at work and so does the guy that bags your groceries, so does the woman that dry cleans your suits, so does the kid that gives you your McNuggets, so does your mom and dad when you're not around. If your meal was ever f'd up by an intoxicated cook then I'm sorry but there's not much you can do about it but complain.
It's not exactly a secret, but it's not common knowledge either. Except for infant formula, dates are not an indicator of the product’s safety and are not required by Federal law. Phrases like "Best by [ date ]" or "Sell by" or "Use by" aren't regulated or required, and they are not (outside of baby formula) a statement of safety. Manufacturers would rather have you throw out product, wasting it, and buying more, than stockpiling. So they put "best by" or "use by" dates even on non-perishible items like *salt*.
Not a thing in the UK, as we use shelf life testing to determine the dates. A best before date means exactly that, it tastes best before that date, it can still be perfectly safe to eat. Use by should be stuck to, it's usually on things like meat and dairy. Using modern packaging means that bacterial growth is over safe levels when it passes. I'm a Quality manager for a food company.
I always check for quality before I toss it out. Sometimes, the food goes bad before the date. Sometimes it's still good for a long time after. Depends on how well you store it.
This one that I have watched happen over my lifetime where people started believing in these dates. I remember when we were growing up, milk "good or bad/spoiled?" smell it or taste a bit and see if it is sour. And "bad" didn't mean throw it out, it meant use if for a different purpose. And yeah, having worthless dates on products is a US thing.
I remember scraping the mold off of bread and chopping the moldy bits off of carrots etc
Load More Replies...Actually, they are legally required. That doesn't make them true numbers, those crackers might still taste fine next month, I'm just pointing out that they are required by law in the us.
The EU has very strict regulations about food and safety. And has regulated consumer rights. It is not the industry or manufactor who decides which text and date. Just a few products don´t need it, sugar, honey, salt, high alcohol.
the organic industry is a f*****g scam.
there are levels to this s**t, and yes, you can purchase food that is grown and/or sourced more ethically than other options, but don't kid yourself. it was most likely still grown on a factory farm, and chemicals were used, etc. etc. just different chemicals.
and a lot of it comes from china. no s**t.
That doesn't count in every country though. In Europe the labels are strictly controlled and it has to fit the criteria that you can read up in the legal regulations.
I bought some chicken last week from Tescos that was organic, it was over double the price per kg, and it said on the label that the chickens are allowed to roam outside, and I was surprised that the taste was worth every penny.
Load More Replies...No so in Australia. The process for becoming a "Certified Organic" product is quite stringent.
I don't think that's true. Local people are just as likely to be willing to cheat for a profit as people far away, and smaller operations are less likely to be properly regulated. There are other reasons to shop local where you can, of course.
Load More Replies...When the information is relevant to the US, you should say so. We all know the food situation in the US is horrible!!! Not so in other countries -- yes, other countries do exist, and have higher standards for food production. A friend of mine who produces "organic olive oil" was telling me that a day's collection of olives from his olive trees had to be sold as normal (non-organic) olive oil, because the Ministry of Agriculture AND the organisation overlooking the production of organic foods in Europe, let him know on the same day of olive-collection that that particular batch would not be certified as organic! WHY? Because the collection was monitored with drones, and there was a suspicion that the workers harvested olives from a nearby field which was not certified as organic (in addition to his certified trees)! So, relax with your "revelations" for teenagers!
It helps to buy brands that actually take care in sourcing and only get local product suppliers who they can actually audit. Supply chain is extremely important with food!
Only in the land of the free. I like that I can keep using this comment over and over again for this thread.
In Canada, the producers go through reams and reams of paperwork to be certified "organic". After that, they pay the government huge sums of money to put the "organic" label on their product. In the meantime their neighbour uses the same fields, and the same natural fertilisers but has not paint the government for the "privilege" of charging double to the public.
I'm a trucker who hauls mostly refrigerated freight. I pick up at a lot of slaughterhouses. You really, really don't want to know what those places are like; let alone the conditions at feedlots or CAFOs.
Eating meat is not morally wrong. Animal cruelty is morally wrong. Don't think you're so high and mighty that eating meat is beneath you as a species. Anthropologists tell us our brains evolved to be so large specifically after we starting cooking and eating meat. Make no mistake, your cat would have no problem eating your meaty corpse if you suddenly died alone in your apartment and the catnip was gone.
To each their own. I agree there's no intrinsic morality associated with eating meat, but I also think we need to respect the choices other people make when it comes to food. I choose to eat meat, my vegetarian friend does not, but we don't shame each other for it. What you put in your stomach is nobody's GD business. Excepts cannibals. Cannibals are bad.
Load More Replies...I've seen clips of what happens in a slaughterhouse. It's an animal's Holocaust. I'm not even being funny about that. The animals are still alive being hung upside down, cows throats getting slit wide open with blood gushing everywhere. Animals are screaming. At my previous job, I had to call up some slaughterhouses. Whether it was the receptionist, the manager or whatever higher up they had, speaking to them was unlike any other business. You could hear the suppressed pain and trauma in their voices and they were always reluctant to speak to me because they thought, being in their industry, I wouldn't want to speak to them. If they did, they got irrationally defensive about what they did without being asked. It was weird.
Eating meat should come with the understanding that a life has been taken for you to nourish your body and senses. Eat meat, but eat less meat. And buy quality reared and humanely slaughtered animals. Of course if followed this would mean the the average person could hardly ever eat meat as it’s so bloody expensive.
Something like that happened in Czech Republic. A few months ago, they find out that employees of one slaughterhouse mistreated animals. As far as I know, the verdict has not yet been given, but they're going to prison.
Thank you for informing people that America's meat industry is a slaughterhouse that could be a horror movie. Go veg!
I have had friends that judged me for hunting when I was a kid bc it was "animal cruelty" yet they don't like when I ask them how to make sure their steaks were from humanely slaughtered cows. People who grew up in the city typically ignore the sources of their food vs people like me who grew up in rural areas and now the smell of a bust slaughter house
It’s the people who work at places like the you need to beware of too.
A lot of them are just undocumented immigrants who can't get decent work though.
Load More Replies...Meatpacking used to be a heavily union industry, now the unions are busted, many workers are undocumented, poorly paid, and often injured. It's just wrong.
It's horrific. Animals are stuffed until they're obese so they can sell for more $ per pound. They're strung up and hung to bleed out before they're even dead. The treatment they receive throughout their short lives is just awful. I will never again eat an animal.
Which is exactly why I don't eat meat. Who knows what it's been contaminated with. Usually the cow's own s***.
The "natural flavors" are just big jugs of glycerin with hyper concentrated flavoring in it. Banana flavoring is fairly flammable.
Source: Worked in food manufacturing
Can confirm. My degree is in Food Science. Green Apple = actylaldehyde. Butter? That's dyacyl ketone. Dimethyl Sulfide tastes like corn. And yeah I have heard that about banana flavoring but I can't remember the name of it.
In Germany there are three levels of flavourings, one is artificial flavour generated in a lab, then there's natural flavour that comes from a natural source, but not necessarily the thing it's supposed to taste like, for example strawberry flavour comes from tree bark, which is natural but not real strawberries, and a third category that can only be labelled if it comes from the actual fruit it advises, but I don't know how to translate the labelling.
Load More Replies...That's the American definition of "naturally flavored", it doesn't apply everywhere.
Then what is the legal definition from your country. I know we are doing it wrong, everyone says so. Few people ever give a good solid source showing why they do it better. If your going to bash without offering any kind of help to the solution you're no different than our politicians
Load More Replies...Funny thing about the banana flavor: Everyone loves it, but complains because it doesn't taste like real bananas. This is because the bananas it tastes like went extinct almost 50 years ago due to a virulent fungal disease. But the candies wouldn't taste the same if they didn't use the original chemical flavoring for bananas.
Load More Replies...The flavouring isn't always accurate to what it's labelled as. Blueberry candy canes taste more like butterfly pea tea. Grape I swear tastes more like hibiscus than grape. In fact, in the labs grape refers to the colour, not a flavour.
"However, if you dig in to this tale a little it soon becomes clear that there is little or no verifiable source that artificial banana is based on Gros Michel." https://www.bbc.com/future/article/20140829-the-secrets-of-fake-flavours For all the people in the comments rambling about the extinct banana that flavoring is based off (that isn't even extinct because people still cultivate it on a small scale).
Trucker here with a hazmat license, food flavoring is highly flammable. Picked up a load of peach flavor it had red flammable stickers all over it. That stuff is poison to your body. That being said I freaking love peach rings!!
Not only banana flavouring. Source: I work in shipping and don't try to think of all those containers with food additives declared as dangerous cargo when buying certain products. My favourite however is caffeine, that falls in the category of poisonous (class 6.1 for those curious ones).
When you give back a pack of ketchup to the restaurant because you didn’t use it, they thank you and smile and then they throw it out because you’re probably a weirdo who injected bleach into the ketchup pack.
Same with napkins. If you grab a huge pile of napkins and leave them all in a neat pile on your table, they get thrown away. It’s a safety and hygiene thing. Take just what you need.
Or if you accidentally took more, take it home and use later
Load More Replies...Make sure you rotate! Ever used a old packet of Ketchup? It tastes like old vinegar!
Load More Replies...I always take some french fries (in napkin) as apology to my dog. Not much and she is a big girt, not much harm made.
Since COVID they no longer even take back mis-prepared food. They just make an entire new set for you and let you decide what to do with the first one. Friends at work get a LOT of cheeseburgers from me when the restaurants forget to take the cheese off, even when I said NO cheese.
We take stuff back sometimes. But not always. And when we do it goes straight into the waste buckets.
Load More Replies...I usually ask for *one* ketchup packet at the drive-thru Instead, I get one handful of packets. So wasteful
We've got a cookie jar full of extra sauce packets (mostly Taco Bell). Considering my partner and I both use a minimum of two packets on each item, they are definitely handing out way too much sauce. This happens even if we specify "four packets" when we order.
Load More Replies...I used to work in a sliced bread factory. The amount of bread that gets thrown in the trash for being just a little overcooked after a mechanical failure is astonishing. I always thought they should give it to homeless shelters something like that
In the food factories where I worked, food waste was sold to pig farms, but maybe pig farms don't want bread.
Interestingly, that's were all the leftover Las Vegas buffet food goes and has been for some time. Doesn't sound like they mind bread. https://www.farmprogress.com/management/farmer-feeds-hogs-from-finest-vegas-buffets
Load More Replies...Many grocery stores already do. Food banks and charities are buried under day old bread, day old in store bakery cakes, and rice. What food banks and charities really need donated is proteins and vegetables.
A bakery I worked at put the old/"bad" baked goods out back for anyone to take. Mostly people took it to feed animals but I ran into several folks back there who were just hungry. - I would tell them to put it back and then give them the stuff baked that day at closing that hadn't sold. It was cleaner, and fresher, and sometimes I heated it real quick so they could enjoy a hot croissant/similar. They could still have whatever they wanted from the back, but when people were eating it, I wanted them to have the best I could give away for free. - Yes, this was allowed and encouraged. There was no stealing.
Around here, food banks and soup kitchens can't use any food outside of its sell-by dates, or stuff that is 'not good enough'
1/3rd of global food production, ends up in the trash every single year. At a value of over $1,000,000,000,000. Issues like the bread are one cause, but produce is tossed because it's "ugly" or people assume that the "sell by/best by/ expires on" dates actually mean anything. In the U.S it works out to 1.4 pounds of food waste, per person, per day, with a significant amount of it being meat.
I worked for a bread company, all that bread and bad batches get bought by a feed processor and fed to pigs or what not.
A lot of the processed cheese and cream cheese is all the same recipe we just switch the labels and packaging for the different brands we run. Source: I work in a cheese factory in a company that services 75% of America's domestic market
Visiting France, I expected the wonderful bread. But the cheese was a divine revelation!! (From US)
Load More Replies...Is this why "cheddar' is orange in the US? I've never understood that. West Country Cheddar is geographically protected in the UK so has to come from the counties surrounding Cheddar. Seriously if you want good cheese don't eat the processed sh*t.
I think it's just annatto coloring that comes from tree seeds. I think they started using it so the cheese would look more consistent throughout the year (as opposed to looking different or wonky as the cow's diet changed). And I think they first started doing that in England, not the US.
Load More Replies...This is why I stick with Tillamook. I've seen the inside of their factory, I actually know how they process their cheese, butter, etc.
We actually have a LOT of good cheese - look up Rogue Creamery in Oregon … 3 time winner of best mold cheese in world - and Tillamook cheese (and ice cream) is excellent -
Load More Replies...This picture is from french store, nothing like the kind of chees you are talking about.
We literally have almost all of those cheeses. The processes might be different due to the United States, restricting the use of raw milk but I could go to the Mariano’s (Kroger group) or Whole Foods two blocks away and take a picture of multiple cheese displays that won’t look very different from that.
Load More Replies...It's almost all adjuncted with leftover stuff that can't be sold as real cheese. The leftover bits of cheddar are bleached and reprocessed. When I learned this, while studying for my Food Science degree, I swore off of processed cheese.
SO happy I don't need to eat processed/ cream chees and an enjoy the real thing. I live in cheese heaven. The downside is that this is stopping me from becoming vegan.
Worked in a factory once where they make beef stew. The cheapest line of products where actually the healthiest as they contained far less fat and sugar then the most expensive line. But basically just the same
King crab and Maine lobster prices that restaurants pay are cheaper than they have been since even before the pandemic, yet we still charge more than ever before
Prices are based on "what the market will bear", if people think everything should be costing more because of inflation, then the restaurants will certainly take advantage of this and charge more.
Yup! There's nothing free about the "Free" Market
Load More Replies...And humans will continue to pay for them until they no longer exist anywhere in the ocean. Humans suck.
Having smaller versions of these as pets, seeing this makes me sad...
Ooooh! If this is true, I’m going to the butcher tomorrow to get me some Mane lobster! I use it as a vehicle to get butter into me. (Most things I eat are to get butter into me. 🤫 Can’t remember the last time I saw “[item] is the same price it usta be,” so this is wicked awesome!
Pringles (and baked Lays/similar) are made of rehydrated and compressed rejected/excess parts of potatoes that go into regular chips. I learned that from my dietician at work and thought that was odd. I still like them over regular chips.
The thing to understand is that "rejected" in this case doesn't mean "tastes bad" or "less healthy" or something like that. For instance, lots of potato chips are made without the skins. Instead of throwing them out this would be one use for them. It could also just be a blemish that a customer might reject but is perfectly fine.
They definitely taste like the way they are made. sorry but I don't like them.
Yeah, I thought this was going to be an unpopular take but I agree with you - I much prefer the kettle-cooked variety
Load More Replies...Does anyone eat Pringles thinking they are health food? They're delicious, so if they make them from scraps, who cares?
Yeah they chop it up real fine and then extrude it from a machine. They are "baked" in a tunnel microwave in seconds.
SOMEWHAT misleading. Pringles is not composed of eyes, green layers, brown spots (which can be carcinogenic), moldy spots, or even peels. But when all those Lay chips (at least the non-broken one) are so big and round, you have to realize that the smaller front and end slices of those big potatoes and all those smaller potatoes are going somewhere.
They're made of potato flakes. The same thing that instant mashed potatoes are made of. Why do people think they have to write it in such a way to make seem like it's the most horrible thing in the world? By the "reject" measure, pretty much all canned vegetables are made from the rejects simply because they're not pretty enough to sell whole on the shelf.
the inside of ice machines are covered in mold unless cleaned regularly. in the many different restaurants I worked in, exactly 1 cleaned the inside of their ice machine on a regular basis.
"SLIME in the ice machine!" -Marvin Zindler, Eye Witness News (Houston, Texas in the '80s.)
That's MAAR-VIN ZIIIIIINNNND-LERRRR, IIIIIII-WITNESS NEWS! Rest in peace, Marvin. Heaven's kitchen is clean. No cockroaches.
Load More Replies...Typically a chain restaurant has cleaning lists and inspections to insure this gets done regularly, your local family restaurant does not
Great example of why people may be real big on the "mom and pop places are the best!".... sorry, I don't trust mom and pop as much as I do chain restaurants because they're monitored at a much higher level.
Load More Replies...My husband worked at chick fil a for a few months after losing his real job during the pandemic, he said that it was the most efficient, well run place he has ever worked out of all the jobs he has had in his life . They actually scheduled enough people for shifts, they'd have someone whose only job during shift was placing napkins & condiments in the bags. You didn't have to find your own cover if you had to call our sick or for an emergency & they didn't guilt you. He also was amazed at how clean everything was. He's managed quite a few places but he loved the way they managed their stores. If it wasn't for the fact we moved about 5 months after he started working there and he needed to make his usual wage, he never would have left. They actually started him during training at $18 which is more than some "real" jobs pay. (Working in fast food is absolutely a real job & I admire anyone who can handle it, I only used that phrase because so many people don't see it as a real job)
Like you don't see it as a real job? "My husband worked at chick fil a for a few months after losing his REAL JOB." What a horrible wife you are!
Load More Replies...I own a commercial ice machine. I'm not good about remembering to clean it. And then when I do remember, I never find mold or anything. It takes many years of not cleaning, and also a broken AC to get humidity high enough for that. So when I do find it at a restaurant, I am shocked. Usually it's the soda machine that ends up with mold. I know a few city inspectors, and you do not want to know about those soda machines... Personally, I still use them unless I actually know about a problem.
The restaurant I worked in had regular cleaning days, on Sunday night all the salt and pepper shakers were emptied and washed and refilled. Mondays were the ice machine cleaning, completely emptied all ice machines and cleaned them. And this was a small family run business, but it was cleaner then most corporate restaurants. The only time the corporate restaurants were cleaned was when someone from corporate was coming in.
I worked at Sonic drive in that was cleaned at least daily. (It was my job to do it.)
It might depend on country. In Australia, food handling / restaurant requirements are very strict.
We have a lady at my job for whom.one of her responsibilities is to clean the ice machine every Sunday. She takes it all apart and everything.
Well - I work at Dominos, and we are kept afloat by the people who don't coupon and pay full menu price. You people are the unsung heroes of labor.
Lol I'm pretty sure that's a picture of a Little Caesar's pizza, not Domino's
Dominos pizza quality is not worth paying full price for. If you want to pay full price for a pizza go to a proper pizza restaurant.
I always enjoy the fact that in my country, the progressive pizza chain that spends part of its profits on stuff for sick kids has the best pizza, while with Dominos it’s like “are they greedy douches who tried to import tipping culture here? Yes. But does their pizza taste bad? Also yes.”
Load More Replies...Well, then how do coupons work in terms of the business side? Can't blame the customers.
As a general rule, if a business is talking about customers the way charities talk about their donors, either the business is dead in the water or the bosses are bullshïtting to divert attention away from what’s really sucking up the money. With Dominos, all signs point to it being the latter.
Load More Replies...Or, and I mean this with respect, you haven't tried actual good pizza. I used to live in Houston and my favorite was dominos, then I moved to Mexico. Around the same time, a guy who worked for a few pizza places in the states also moved near me, well, his pizzas are amazing! The 1st time I went to Houston again, I ordered dominos ai thought I missed it...it was meh...at most.
Load More Replies...I won't order dominoes again. I was 15 blocks from the store but I got a pizza that was lukewarm at best. The next time I got it delivered it was badly over spiced with oregano I couldn't eat it! There's a lot better pizza out there. The prices seem to have really increased too.
That all vodka is nothing more than pure grain alcohol cut to proof with water. Source: was lab tech in an alcohol plant. We made everything from Walgreens vodka to Smirnoff vodka. The only difference was the bottle and label.
I saw a show where drinkers swore up & down that they'd only drink Grey goose or another top shelf vodka like it, that it was the best, they could absolutely, 100% tell the difference between top shelf expensive grey goose/other top shelf vodka and the cheap stuff. Every single one of them chose the smirnoff & 1 other even cheaper brand I can't recall the name of as the top shelf/Grey goose. It just proves that price & marketing are what people are paying for, just a name. But if you want quality and great taste, it's often the less expensive and less fancy brands that have it.
Doesn't it really tell you that the show more likely found people who don't drink vodka. As a former heavy drinker I can assure you a vodka drinker can tell by smell in a mixed drink. And if drank with cranberry you can tell the amount of vodka by color. My go to was Monopolowa. Polish vodka made from.potatoes. Grain vodkas are hell on your digestive system. Cheap vodka has an almost moonshine like bitterness and it smells like isopropyl alcohol. It should only ever be used to make jello shots. Also not a fan of Grey Goose. Smirnoff is better than GG in tonic and Smirnoff isn't that good.
Load More Replies...Yeah, we do this at my work in our QA lab. We use cheap bottom shelf vodka to clean glassware.
Yeah, anyone who knows anything about distilling would know this is BS, that isnt how it works. Plus Smirnoff exclusivly makes in house only for themselves. This is 100% BS
You buy a bottle you used to drink in high school for $5 and tell me that taste is anywhere near an expensive brand.
Load More Replies...As a Russian born, no self respecting Russian, living in North America, would even TOUCH Smirnoff, or even Absolute. And a no name brand, forget it...you only buy that for either medicinal or cooking purposes.
Diet, not exercise, is the main factor in determining weight gain/loss
The body is extremely efficient, it requires a LOT of exercise to burn of even a modest number of calories. On the other hand, exercise is needed for all around good health.
A single 62g Snickers bar has 303 calories. A 200 pound person needs to walk for about an hour to burn that off. It's a LOT faster to just not eat the Snickers bar.
Load More Replies...That differs from person to person. It's a lot more complicated than this. It's true for weight gain, but you can't just starve off weight. The body tries everything to prevent bigger weight loss, and dieting might let you loose weight, but the body tries every to gain it back and you'll often gain more weight as soon as you start eating normal calorie intakes that wouldn't make another person gain weight because the body goes into energy saving mode during the diet since biologically a rapid weight loss is interpreted as a starving period and the body tries to gain the weight back for the next one. You can't lose weight indefinitely just by starving. You need to change your eating habits slowly and exercise a lot to burn more energy. Losing more than 150-500g a month is unhealthy and will trigger a hunger metabolism and prevent a sustainable weight loss.
Not entirely true, all depends on the person, but mostly move more eat less, anything else is a scam.
So if you don't believe in hormones, what is causing Ozempic (a hormone)to work so well?
Load More Replies...It's such a complex matter, and everyone has their own struggles with this. This is like saying if you sit on the couch all day, but watch how you eat you're going to just lose weight. You may lose some of weight, but that doesn't mean you're going to be gaining muscle strength and improving your cardiovascular system. Plus, weight isn't always a sign someone is obese, alone. It's normal to gain weight when exercising because you're gaining muscle mass, and losing some fat. Muscle is heavier than fat.
Weight alone shouldn't be a sign of health. Someone who is 100 kg may be an outstanding athlete or an obese person. I usually use my clothes to see if I'm good, I have a pair of jeans that I check each season if they still fit.
Load More Replies...Exercise is great for overall health and a feeling of wellness, but it plays only a minor role in weight loss.
Yeah actually you can. Plenty of science recently showing zero performance difference for athletes eating Mediterranean diet vs. fast food. Calories are calories. Long term cancer and heart heath risk aside, a 4 hour bike ride is going to burn the same 2400 calories wether they are 4 Big Macs or 12 vegan Avocado toasts.
Load More Replies...I once heard someone say that any book about weight loss either boils down to "eat less, exercise more," or the book is a fad and you shouldn't listen to it. Therefore, just eat less and exercise more. Drop to 1500 calories, make sure it's all balanced, and include an hour a week of cardio and you'll lose weight. The best part is that after a week, your body adjusts and you stop feeling hungry.
So if this is true why does Ozempic ( a hormone) work to get people to lose weight?
Load More Replies...Calorie counting has always been the most effective (and also tedious) method of losing weight. Speak with a doctor and maybe a dietician to find out what your basal metabolic rate (minimum number of calories required to sustain your body functions) is and find a reasonable and safe number of calories above that which would still be a deficit. Portion control, ensuring adequate vitamin/mineral intake, and adequate hydration will result in weight loss.
Agreed.... but watch how many people are bitching about how that's not "technically" true, or they're somehow the exception.
Load More Replies...I was watching a TV program on microbes recently. It has been discovered that obese people have a completely different gut flora to normal weight people. Which leaves open the possibility that obesity is a transmissible disease. Transmitted through the food we eat, like typhoid.
I wonder if all the preservatives put in food work against weight loss.
Starch is a preservative. I can account for a time my now ex would put in a bunch of starch in the spaghetti sauce to thicken it instead of flour. I gained 20lbs in a short amount of time.
Load More Replies...
Buffalo wings are not made of buffalo, they're made of chicken.
Buffalo don't even have wings.
I believe they are called Buffalo Wings because they were first popularized in Buffalo, New York.
Buffalonian here. You are correct. They were first made and coined as such at The Anchor Bar in the late 50s
Load More Replies...Well the ones we harvest fish fingers from don't have them anymore haha poor fish
Load More Replies...Buffalo buffalo buffalo buffalo buffalo buffalo. That's the longest sentence in English that can be made with only one repeated word. It means that buffalo (the animal) who bully other buffalo in the Buffalo area, are also bullied by other buffalo. Now you too know this useless fact!
Well, If pigs could fly, I'd imagine their wings would be awesome!!
Are there people who actually believe buffalo wings are from buffalos??
Shrimps is bugs.
I remember watching a show that compared lobsters to a sea version of cockroaches. Yum, tasty ocean cockroaches dipped in butter.
Load More Replies...Seafood in a seafood restaurant is just a euphemism for "bait". Now excuse me while I eat my escargot.
Protein is protein and you can eat anything with enough butter and garlic.
Load More Replies...Shrimps are crustaceans, and insects are a subgroup of Pancrustacea, so can be considered crustaceans, but a different subgroup of crustaceans than shrimp. But bugs are a subgroup of insects. So no, shrimp are not bugs.
The secret is that they can tell us all their secrets and we still eat it because we are lazy, short-term-thinking f***s.
Or maybe because not every one has the space, money or other resources to do something about it.
this is even funnier if you know me cause I DO have short-term memory loss, i only remember the last day a year ago, anything in the last hour or 2 days ago i forget! lol
Load More Replies...Reminds me of the guy who told a class of elementary school kids how chicken wings are made. Once finished he asked if they would still eat it and they ALL raised their hands for yes. The guy was destroyed!
I grew up in poverty. You don't have a lot of options in that state. I am now financially very well off. I have the option of having high quality food in my house and do... I don't eat fast food and barely ever even dine out because the quality is lacking. Being poor is a bigger factor than laziness or thinking short-term.
Yup. Moreover, given that blaming individuals tends to be a right wing thing, there’s a non-negligible chance that the OP is taking swipes at the poor about the state of the world and then voting for the exact people who are making things worse.
Load More Replies...Most of the secrets just aren't bad enough to care, and at the end of the day it is YOUR CHOICE what you shove into your gob.
If that’s the delusion you’ve chosen I’ll leave you to it and go talk to the adults who are doing the kind of work that will actually make a difference.
Load More Replies...When you order "Shrimp fried rice" there isn't actually a shrimp frying the rice.
wait..... what if the person that DID fry it was short? would it be True then? {looks at 4'11 husband}
Load More Replies...When I found out that it took 3 sheep to make a sweater I was astonished. I never knew sheep could knit.
Subway- if it’s 12 inches or 11 inches, you’re getting the same amount of bread. Sometimes we’re just too lazy to stretch the bread
No, it is all the same, they are portioned out in advance and all heck breaks out if someone adds more to a sandwich.
Load More Replies...You are aware that stretching the bread to an advertising length could also be considered fraud, yes? Luckily I live in a country where stuff has to be measured by weight for exactly this reason. No mangling the numbers with that one
Fraud is claiming that you're selling a "foot-long" sub and actually selling one that's 11 3/4" instead of 12". Unless you're making claims about width or an "unstretched sub" it's 100% legal and honest to stretch the dough to get a roll that's 12" long. Once you bake it you can't stretch it by 9% unless perhaps it's Wonder Bread.
Load More Replies...I used to eat there a lot, but haven't been since Jared was caught. The executives knew about him, and did nothing. They were approached by a franchisee who thought something was off and were told that he was getting better now because he married a teacher. How many children suffered because Subway was making lots of money of Jared and they didn't want to turn him in.
I'm absolutely sure you meant to include a cite of a reliable reference but simply forgot, and will be fixing that right away.
Load More Replies...Alot of cooking is just the reheating of prep and Chef Mike (the microwave) gets used alot more than you think.
for UK readers this is just like"wetherspoons"....the steaks are fresh cooked though but mostly everything thing is pinged
especially fast food. I assure you if your food comes with grill marks 80% chance it was heated in the microwave.
This is only true of restaurants. Many of the cooks I know won’t do this ever.
The reason orange juice tastes consistently the same year round, even though it's a crop harvested once a year, is because citrus oils and citrus flavor are added back to different batches and blended all together. Similar to how whiskey is blended from multiple barrels to make it consistent. The difference is that even though extra stuff is added back into the OJ, it doesn't need to be labeled because the flavors contain all ingredients from oranges (FTNF-from the named fruit) so the FDA doesn't mandate labeling additional ingredients.
A Grove near my house used to make their own fresh squeezed and sell it by the gallon. They stopped when prices rose and they couldn't sell it as well. But back when it was$8/gallon, that was the nectar of the gods!
The last orange juice I bought claimed 99% fresh orange juice. It was revolting. As bad as aircraft orange juice.
Bottled orange juice isn't squeezed from oranges and bottled... Technically, it's taken apart and put back together with some added flavor enhancers.
Not true in the UK I think, but I wouldn't buy it anyway. When you juice fruit and veg at home you get all the fresh enzymes, and you can see how quickly it separates and discolours. Processed juices are treated to keep them looking fresh, but the process kills the nutrients so it's really just another sugary drink by the time you consume it.
I want the oj equivalent of single malt. Oh, and i want it fresh, as in it was squeezed less than a month ago.
Then buy your own oranges and juice them yourself
Load More Replies...Olive Garden makes all their necessary pastas for the whole day from 8-10am every morning. Partially cooked. So when an order comes through, they grab a serving of the needed pasta style and flash cook them in hot water. Also, it’s just the brand, Barilla.
This is pretty common practice in the food industry, particularly in high-volume kitchens. It just takes too long to make everything fresh each time.
They eat Barilla in Italy, absolutely nothing wrong with it. And the reason chef's par cook some things is customers would complain about the wait time if things were all cooked from scratch. It's called preparation and all restaurants do it.
Every place that sells pasta does this. Pre-cook to al dente and then dump it into an ice bath, strain it, and then portion it out by weight. When an order comes in you grab a portion, dump it into a basket and put it in boiling water for 2 minutes, then add it to whatever dish you're preparing
Ooh I got one. Lots of manufacturing places nowadays are trying to push for "less than daily" sanitation. You heard that right. They want to use these machines all day long, not clean them overnight, and start up like normal the next day. Currently working in a place that just started this practice. USDA is on board with it, they only care that the product tests well for culture counts before it's shipped off. So when you have stuff in your fridge and it seems to expire faster than it used to it's probably because you got some 2 day old room temperature product mixed in with the fresh stuff.
The only places I've worked that do this are wineries. Wine is a very inherently antimicrobial product so you can get away with running the same equipment without a clean. Especially since the next run is only about four hours out.
Not a fan of USDA for many reasons, not just the food industry policies that they seem to rewrite for each business so it fits the owners needs. USDA also oversees puppy mills and allows them to continue to run even though the dogs are all abused, neglected and are living in horrid conditions all the time.
I've got a wok I haven't cleaned for about 15 years, does that count?
When I worked at a mass production bakery the chocolate for the chocolate covered doughnuts came in giant frozen blocks of 4x4 peices and contained no actual chocolate what so over. When unfrozen it was like some sort of nasty smelling paraffin wax that I would break up with a hammer and place into a melter that would then pour over the doughnuts.
Not allowed to call it chocolate in the UK, it's a chocolate flavour coating.
No what you broke up was probably REAL Cocoa, real cocoa is not sweet and in fact does smell not great.
You can buy it in the grocery store, it's good for dipping cake balls or cake pops.
Farm animals lead absolutely terrible lives.
There are exceptions- my chickens run free outside in the country and are only locked up at night for their own protection. They give me eggs and I give them food-- they are not food-- they are never butchered.
Free range means the chickens are let out to run around.
Load More Replies...There's a lot of exceptions. Every farm I've lived on, animals have a limited amount per paddock so they have more than enough space, shelter and water sources, and food delivered often enough to go along with what they graze. The only thing I could see argued as inhumane is transport or slaughter, and while transport can be cramped they're usually not in a truck for more than a couple hours, and any slaughtering is instant. I'm not sure what livestock laws are in these places, but they're relatively strict for most animals here
Indont think anyone is thinking of free ranger or small farms. It's mainly the huge ones that keep them in filth, mutated where normal function is impossible, and no method of the slaughter nor "small" time frame for the exposure to those horrible conditions make up for the atrocities of most of the food Americans eat.
Load More Replies...As a broad statement, this is completely false. I do agree that many of corporate food producers treat their animals horribly. But as far as the small farms go, most of them treat their critters decently. And I grew up in a place where everyone had a small farm. Animals produce better when treated right. The eggs are bigger, the meat is better, and there is no value in cruelty whatsoever.
... let's consider all of this true for the moment ... how much share do they make up, compared to the evil large corps? 1%, or even less?
Load More Replies...Factory farm animals lead absolutely terrible lives. I have lots of small (30-50 head) farms around me and get to see the herds out in the field grazing, napping and just wandering around my area . They seem to live a pretty decent life. The big factory farms are a completely different story.
I know one farmer, I'm pretty sure his animals have a good lives. His chickens, rabbits, sheep and even pigs can run free in fairly big places.
Factory farm animals. Most farm animals just live their lives. Anyone who says differently didn't spend their childhood on or around farms.
farmers get paid when produce reach a certain size/weight. Stressed, unhappy, unhealthy animals do not grow as fast.
This is why they're being doped with medication and hormones
Load More Replies...This might be received better if it said, "Factory-farmed animals lead absolutely terrible lives." The average farm animal is usually very loved and well cared for. Note, I said "average" and "usually." There are exceptions, sadly.
most meat you buy in stores is packed with water and additives that add taste so you won't notice that it's all water. most meat shrinks when you fry it, the more shrinkage the more water was in the product in the beginning.
I don't think this is true in Europe... We have regulations and rules about water content in meat and additives.
It's definitely common practice in the UK, Canada and several EU countries. It does have to be labeled whenever and wherever it happens. If your chicken says injected with brine, chicken broth, etc. it's been plumped. I also think it has to say how much, usually something like 'with up to 15% chicken broth to enhance flavor.'
Load More Replies...I don't like the frozen chicken breasts because they are definitely treated this way.
Oh that's why they're always tasteless and tough to chew.
Load More Replies...This is entirely not true in Australia. Source: I know the owners of one of the largest meat production companies here, and they're insanely proud of their product. The idea of adding water or additives is offensive to them.
Most packaged meats contain up to 25% added moisture. It looks like scum on the outside of the meat when you cook it.
In Spain, there is so much water in chicken and hamburger it is rediculous.
They do this to bacon. Goes into the skillet 8 inches long and comes out 4 cuz the water cooks out.
When I lived in the UK they added alot of cereal to their meats .. was yucky but had no choice as that is the way it was made..their so called Beef burgers tasted nothing like ours here in Canada..
common in frozen products in asia. frozen seafood especially. I never buy them. its bs
You technically can't get addicted to sugar, but sugar dependence is very real and can give you similar withdrawal symptoms to caffiene withdrawal. Your brain gets dopamine when you eat sugar, which means that most companies put as much sugar in their products as they can get away with so you feel good by eating them.
You can get "dependent" on absolutely anything on this earth. I know people addicted to sleep (18 hours of sleep a day), people dependent on ibuprofen, on salt, on social media, on another person, etc. There's no limit to it. The brain is wired to be dependent
Certain substances you consume can make your body develop receptors for it; you alreadyhave a few like dopamine. So because of these receptors on the cells, your body looks for substance to complete the process; they are a lock waiting for a key so they can do their thing. When those receptors don't receive their inputs, shït goes out of whack and you are left wanting and needing to satisfy that receptor. (This is clearly not the proper explanation but a rough breakdown)
While earning my Associates Degree, I took two semesters of American History. In that class I learned that not only was cotton king during slavery, but sugar was right in line with it. Sugar and enslavement of Africans and African Americans was just as horrible as cotton was. Cotton was a money producer and sugar was just as bad and still is. At least we know when we are buying cotton that has been turned into a product. Sugar is more treacherous, because it is in almost every food product packaged and sold in the USA. The wording on the package is manipulated so we aren't aware of this fact.
More sugar and fat in foods in the USA than in other countries? I haven't noticed myself but other people seem to say so.
We should be so lucky to get sugar in our food. Unless you are buying super-premium organic, you're getting high-fructose corn syrup in the US. IN EVERYTHING!
Load More Replies...Hogwash. Humans are born addicted to sugars (We need it for basic biological functions). What we CAN get addictedto /dependent on, is the dopamine hit from short-chain sugars, like Sucrose and Fructose.
Fancy restaurants' regular food tastes so good because it's DROWNED in butter and MSG. I dishwashed at a fancy seafood/steakhouse on the water and an average serving of asparagus had about a quarter stick of butter in it. People always asked what their "trick" with the asparagus was.
It doesn't hurt that restaurant chefs are better cooks than your average person based merely on quantify of meals that require a certain level of consistency. Meanwhile, I have no idea how much salt I add to my stew except it's a small pile in my palm.
Butter is quite expensive. I'm guessing this is why restaurant food is expensive.
This is why my family and friends love my cooking. I am not afraid to use butter and seasonings and yes I even have MSG to use in some of my dishes.
Butter has very few carbs and makes most everything taste better. Watch your cholesterol, though.
I've had delish asparagus with NO butter or fats of any type at a restaurant that was good. The secret was HOW they cooked it, they didn't over cook or undercook it. Overcooking losses much of the flavor and it's just blah. Undercooking makes it tough. If it's cooked correctly, it's not to tough, not mushy and tastes slightly sweet. Butter is good, but not needed if you cook asparagus right.
I realised this cooking vegetables. Good thing I'm on keto. I need the fat!
Mmmm, asparagus lightly fried in truffle oil until crispy...... sorry I do this at home.
I was a young lad working at Church's Fried Chicken during the summer, many years ago. The owner refused to throw out chicken that had already gone bad; to the point where you'd gag if you smell them. Apparently if you batter them bad boys up and deep fry them, the rancid smell goes away. His customers never knew they were eating spoiled chicken.
Spoilage is not the same as food poisoning but he's playing a very dangerous game. It's like freezer burn is safe to eat but it doesn't taste good. I wouldn't recommend drinking sour milk but it won't kill you. Chicken kept at safe temperatures is still subject to spoilage organisms like psudomonas, it's that bacteria that makes your fridge smell funky, but it's not toxic. Still though, GROSS.
Load More Replies...They have to get a proof or they have to come and catch them. A visit from health dep is easy to get ready for
Load More Replies...Thankfully the state I live in has strict food handling laws, even though I still live in the US everything must be dated in my state, kept clean and spoiled food can't be served
Back in the 70's my parents worked for a meat packing plant and pineapple juice was used for more than just tenderizing; use enough and it covers alot of spoilage. I heard some disgusting stories from them
I worked at a restaurant many, MANY years ago. The owner made us run chicken through the dishwasher, without detergent, to freshen up the chicken..... didn't eat there...
USA chicken processors rcently tried to sell chlorine-treated chicken in the UK , after Brexit from the EU. . EU food standards will not allow such a product.
Load More Replies...I hope that person dies of food poisoning, and no I don't feel bad at all for saying that. Someone who intentionally poisons other people is a POS person that not only deserves to, but needs to be taken off the board.
Had a lady tell me that she doesn’t eat ketchup. When I asked her why she said that she was once the safety manager at a Heinz factory. Her job was to test for contamination of the batches. She said an alarm would go off when the levels got too high, and she would have to go and test the batch with a test strip. She said that no matter what the strip showed she would turn off the alarm and tell them to continue. She said she watched all kinds of s**t go in the batch. Spiders, bugs, etc.
Has nothing to do with ketchup per se. There's no way you can avoid eating bugs or such things as mouse/rat hair. Doesn't matter where you get your food or ingredients. That's a simple fact of life.
Every single agency in the world, even the strictest has a percentage of allowed particulars in food. It's just not possible to make food without any outside thing coming in contact with it
Load More Replies...This post makes no sense. How would a system like that works? In order to detect bad food, you test it for the presence of certain bacteria. That involves taking a sample, putting it a media and environment that is perfect for the bacteria you testing for, letting it sit long enough to multiply (18-24 hrs is the standard) and then counting what you have. There is no sensor (or whatever) that is measuring if any of bacteria is present and then goes off.
Contamination doesn't always mean bacteria. Ketchup is highly acid (and high sugar in the US), which tends to keep bacteria down.
Load More Replies...There is so much vinegar in ketchup, it'll kill any germs.
In the US, the USDA allows rat hair, bugs, debris, etc, IF it's ground up too small for the consumer to see. We really don't have food safety laws here because corporations don't like regulations that eat into their profits.
That fancy dessert you bought at an expensive sitdown place was purchased frozen, warmed up, and sprinkled with chocolate to make it look like they made it themselves.
Wonder why so many people think this is a list of exceptions to much larger problems....?
Load More Replies...Definitely not always true. Restaurants buy desserts from local bakeries, hire pastry chef's and yes sometimes use frozen desserts but not always and not everything and everywhere.
This was true for baked desserts in the restaurants where I have worked but it's not all that strange--cooking and baking are different things and not every restaurant has the ability to have both. We also didn't make ice cream ourselves--that was purchased in 5 gallon tubs.
I worked at an eatery that was small - a truckstop. We made our own pies, cakes, etc., Not all places purchase frozen food and heat it up. The places that do, often don't last long.
Your local health dept is probably overworked and understaffed. You should take an active role in evaluating if the restaurant is up to your standards.
Excuse me, I need to see your kitchen, freezers, pantry and storage before being seated.
The entire USDA (United States Dept of Agriculture) is understaffed. They don't even have enough investigators to monitor slaughterhouses.
This is why the DOH has a link where you can report the restaurant.
I was a police officer. Found the back door of our local Mexican restaurant open one night. Went directly into the kitchen. Ewww. Took me a while to eat there again. But their food was just so damned good.
German chocolate cake isn’t from Germany.
It's German's chocolate cake. Dude who made it had the last name of German.
Load More Replies...It's named after the inventor whose name was Samuel German. It was originally named German's cake. Funny that this is one of the few famous food items that was litterally invented in the US and is constantly attributed to a different country while usually it's the other way round.
While bewildered Germans tell people that it is not any kind of German cake.
Load More Replies...Baker's German's Sweet Chocolate Baking Bar: German's sweet baking chocolate is just that: sweeter baking chocolate that is sweeter than both semi-sweet and bittersweet chocolate. This chocolate was invented by Samuel German, who wanted to save bakers a step by combining the sugar with the chocolate.
German here: I have ever wondered what makes a chocolate cake german. We are not famous for chocolate, that are the swiss people.
It is from my kitchen on special occasions and made with love, anger and hatred; that's s how the flavor shines 🥰
The apples you are buying from the produce department are anywhere from 9-14 months old.
The apples get grainy during storage. If you ever get one fresh from the tree you'll be amazed.
Load More Replies...Me, a New Englander, just now realizing that not everyone takes yearly trips to the apple orchard and has walked through their cold storage. Also, wait until you find out about potatoes, carrots, onions, garlic...
They're waaayyy older than that. Apples can be stored for years, given the right preservative gasses and facilities. Remember Mount St Helens? There was no shortage of Washington apples after the eruption.
Most fruits are harvested green and placed in cold low oxygen environment to halt/slow ripening and prevent rot, to allow for shipping all across the country. When they arrive where they are going they are warmed up and treated with a ripening agent. Stored right apples can stay ripe for years, just look up some stories of barrel submergon cold storage.
That's not true at all. Some apples store well others do not (some last 2-3 weeks after picking and then turn to starch). Up to 9 months. Over 12 months is not true at all.
Organic means nothing. Same with all natural. They are marketing terms.
Legislation in Australia says otherwise. Legally mandated standards that are government enforced.
US, UK, and EU certified organic products are equivalent and can be sold as such in each other's countries. USDA organic standards are just as strict as elsewhere in the world. There are some minor differences, but they are largely the same and it is usually financially smart for international vendors to make their products acceptable for import int several countries at the same time. (Source: https://www.ams.usda.gov/services/organic-certification/international-trade/european-union#:~:text=The%20U.S.%20has%20an%20equivalence,as%20organic%20in%20both%20countries.)
See my other comment relevant to "organic". First and foremost, whoever wrote this comment does not know what "organic" means when it applies to food products. Second, in his ignorance, he failed to search for "Organic food in Europe", where he would see the various organisations entrusted with the application of the rules. In short, just a stupid sentence which does not mean anything!
In AUSTRALIA the regulations to carry the label "Certified Organic" are quite stringent.
A lot of people are anti-gmo, but if it weren't for genetically modifying food, you wouldn't have corn on the cob or bananas or a bunch of other foods that were "created" by selectively breeding crops over decades or longer.
Selective breeding is the point here though. I have zero problem with taking a cow and crossing with another breed of cow for better characteristics. You still have a cow at the end of it. But splicing in genes from a different species to achieve a goal just doesn't sit right.
Load More Replies...In the USA the FDA has requirements that must be met in order to claim your product is organic. Among these rules are prohibitions on genetic engineering, ionizing radiation, and certain chemical fertilizers and pesticides, including sewage sludge.
The word "organic" is regulated; the word "natural" is not. In the US, anyway.
Not true in Canada either. It can take years and years of air and soil testing to have a farm designated organic. My BILs cherry farm. It took almost 8 years.
Castorium is from a beaver's b******e, and it is used to make artificial raspberry flavor. (ETA) It can also used for strawberry and vanilla
It isn't, technically, the beaver's b******e. It's the beaver's scent gland which is located near the beaver's b******e. If anyone's ever had a dog that needed its a**l glands expressed at the vet - same thing. No less gross, though.
My first thought is, what the heck was the first guy thay got a beavers bu*****e gland, expressed it and thought, "I'm gonna make this into fake raspberry flavoring, actually doing?!?
Load More Replies...Iirc it's not used that much any more - not for any ethical reasons or anything, it's just expensive compared to newer alternatives.
Right?! How many beavers would it take to make enough castoreum to enhance the flavor all the LaCroix out there? It is way cheaper to get it from raspberries and other fruits. Castoreum is mostly used in perfumery.
Load More Replies...Oh that's an easy one. "$20 if you lick the beavers butt carl" "hold ma beer Bo and you best pay up"
Load More Replies...If you've eaten artificially flavoured vanilla anything, it's castorium. I also think it's a perverted, sadistic practice. Why violate a beaver when there's actual vanilla beans?
Most artificial flavors are made from petroleum or wood pulp. Yes beaver glands have the same chemicals but there are simply not enough beavers to meet the demand. Have you ever seen a high intensity beaver farm?
Lips and eyelids, a**s and sphincter, hotdogs are made from everything but the OINK.
Every packaged and processed item you purchase is actively being worked on to be made cheaper, less nutritious or less flavorful. It’s the curse of “continuous improvement”. All it’s doing is making what once was a decent quality food item way worse for you and more expensive.
This is stupid. Manufacturers do try to make products cheaper to produce, yes, but no one is "actively" working to make foods less nutritious and flavourful (except in edge cases perhaps such as making some strongly flavoured products milder to appeal to a wither consumer base). Where that happens, it's a side-effect of trying to achieve product efficiencies. Which leaves us with the claim that making a product cheaper makes it more expensive. Which is nonsense.
It may not be intentional but measuring, rationing and stretching all the flavours to cut costs will have that result and constantly trying to produce more from less is a constant pressure.
Load More Replies...For fresh fruit and vegetables even more so. The thrust of continuous improvement for fruit and vegetables is almost always increased shelf life. At the expense of flavour and to a lesser extent nutrition.
Really? Because there are a lot of producers working very hard to bring more flavourful varieties to market. Yes, if you want a kilo of carrots for 39p then they're not going to be the tastiest thing in the world, but what can you expect when you're paying less by weight than you would pay for literal water?
Load More Replies...Yep - it's due to GREED. The more fake stuff is added, the more money is saved.
I totally agree.. Most today would not know the difference between excellent quality and shoddy quality... that is except us baby boomers. We grew up with the "good stuff" and not the cheap imitation they sell today.. Not much tastes good these days... Everything from vegetables to canned goods has been changed to make it cheaper to make so the companies can get more money..
They actively try to make it "ultra potable", their words usually with addition of fat salt and sugar, all thing we are genetically predisposed to desire. Thank big tobacco, they bough Kraft and some of the other bag names in the late 70's early 80's. If it is or is not nutritious no big deal to them as long as we would cross a swollen river to buy some.
What nonsense. Yes foods sometimes get less of some quality when another quality is more of a priority If they wanna make apples be bigger and that means they are less flavourful that's a thing that happens Likewise if the priority is to make apples that are more flavourful and that means they are smaller that's also a thing that happens Ppl are generally working to make foods as cheap and flavourful and nutritious as possible, because that's what ppl generally want If one is in conflict with another it might suffer, if a product being more flavourful means it needs to be less nutritious that happens yes, but no one goes out of their way to make food less nutritious or less flabrouful for no reason
I WANT SOURCES for all this information, not an unknown, possibly biased person reporting an outlier situation they heard of secondhand.
Makes me feel sad for America, most of this sounds like it's from there. I know nowhere is perfect, but the UK and EU from my experience is better when it comes to food, additives etc
Yep, makes me really rethink what I eat when I visit the states!
Load More Replies...Most stuff in Lydl and Aldi is the same recipie as the most popular brands but with the reduction of the most expensive ingredients.
Very America-centric.. MOST countries have regulations and government intervention.. and would never get away with such gross negligence
Many of these are just plain stupid jokes and shouldn't have been included in the first place. "Shrimp fried rice isn't fried by shrimp." I'm pretty sure that nobody with a functioning brain has ever thought it was.
This is what happens when you eliminate consumer protection. I'd be surprised if any of these s****y things happen in Europe. GOP the enemy of the people.
5 guys washed the starch out of potatoes? Do they also wash the starch out of bread. Sorry you can't wash starch out of a potato. It is a starch. Some of these are just ignorant. Shrimp fried rice not made by shrimp ie.
I imagine it's similar to washing the starch off rice... You can rinse the outside surface though.
Load More Replies...I WANT SOURCES for all this information, not an unknown, possibly biased person reporting an outlier situation they heard of secondhand.
Makes me feel sad for America, most of this sounds like it's from there. I know nowhere is perfect, but the UK and EU from my experience is better when it comes to food, additives etc
Yep, makes me really rethink what I eat when I visit the states!
Load More Replies...Most stuff in Lydl and Aldi is the same recipie as the most popular brands but with the reduction of the most expensive ingredients.
Very America-centric.. MOST countries have regulations and government intervention.. and would never get away with such gross negligence
Many of these are just plain stupid jokes and shouldn't have been included in the first place. "Shrimp fried rice isn't fried by shrimp." I'm pretty sure that nobody with a functioning brain has ever thought it was.
This is what happens when you eliminate consumer protection. I'd be surprised if any of these s****y things happen in Europe. GOP the enemy of the people.
5 guys washed the starch out of potatoes? Do they also wash the starch out of bread. Sorry you can't wash starch out of a potato. It is a starch. Some of these are just ignorant. Shrimp fried rice not made by shrimp ie.
I imagine it's similar to washing the starch off rice... You can rinse the outside surface though.
Load More Replies...
