Thread: We are being sold #%*! food
6/16/2013 2:54am, #1
We are being sold #%*! food
I flew from Munich to the good ol' USA and they served us pizza. Small yummy pizzas and I looked at the ingredients listed on the box. It was very simple, something like flour, water, tomatoes, cheese, olive oil, garlic, yeast and some spices. I wondered why the pizza back in the USA would have an ingredient list a bit longer, and one that would read like this:
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), TOMATOES (WATER, TOMATO PASTE), CHEESE BLEND (LOW MOISTURE PART SKIM MOZZARELLA CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], MOZZARELLA CHEESE SUBSTITUTE [WATER, VEGETABLE OIL (CORN OIL AND/OR SOY OIL), CHEESE SOLIDS, MODIFIED FOOD STARCH, NONFAT DRY MILK, WHEAT GLUTEN, SWEET WHEY, SALT, MAGNESIUM OXIDE, FERRIC ORTHOPHOSPHATE, VITAMIN A PALMITATE, NIACINAMIDE, ZINC OXIDE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), CYANOCOBALAMIN]), WATER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, ENZYMES, SALT, ANNATTO [COLOR]), CONTAINS 2% OR LESS OF: YEAST, VEGETABLE SHORTENING (PALM OIL, NATURAL FLAVOR, SOY LECITHIN), SMOKE-FLAVORED PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES AND SMOKE FLAVORING), SUGAR, VEGETABLE OIL (SOYBEAN, COTTONSEED, CORN, AND/OR CANOLA OIL), PARMESAN CHEESE (PASTEURIZED CULTURED PART-SKIM MILK, SALT, ENZYMES), MODIFIED FOOD STARCH, SALT, SEA SALT, MALTODEXTRIN, ALUMINUM PHOSPHATE, DATEM, PAPRIKA, SODIUM STEAROHYL LACTATE, ISOLATED CARROT PRODUCT, SPICE, DOUGH CONDITIONER (WHEAT STARCH, L-CYSTEINE HYDROCHLORIDE, AMMONIUM SULFATE), GARLIC, CITRIC ACID, ONION, ASCORBIC ACID.
Now Kraft Mac and Cheese is wearing warning labels in Europe. http://foodbabe.com/2013/06/06/victo...warning-label/
and this graphic shows why
What has led our country to eating such crap?
Last edited by jnp; 6/16/2013 9:15am at . Reason: Removed expletive from thread title."Preparing mentally, the most important thing is, if you aren't doing it for the love of it, then don't do it." - Benny Urquidez
6/16/2013 3:02am, #2
‘Salt Sugar Fat’ by Michael Moss is a book that address this really well
Essentially because its profitable here and we don't regulate ****.
6/16/2013 3:19am, #3
This guy's book Cooked is also good
there are a bunch of hour+ long interviews with him. That look at this issue.
6/16/2013 3:29am, #4
6/16/2013 6:37am, #5
- Join Date
- Nov 2007
6/16/2013 7:33am, #6
I make Annie's organic Mac and cheese for my kids. The reason these companies make crap food is because people buy it. Simple as that. Buy simple ingredients and learn how to cook people. Eat healthy. Thanks Pat.
6/16/2013 10:23am, #7
- Join Date
- Aug 2007
Ever since I played the first "The Walking Dead"-Videogame, where a rural family resorts to cannibalism although there is a fertile forest just in front of them, I knew there was something utterly wrong with american diet.
Last edited by nils; 6/16/2013 10:34am at .
6/16/2013 10:48am, #8
- Join Date
- Feb 2007
Interesting one this. I regularly visit the US (as well as other parts of Europe) and although this is perhaps a bit of a generalisation but I think that Europeans and Americans view food, how they eat it, buy it and relate to it in a totally different way.
One thing I noticed that last couple of times whilst I was in the States is the way in which premade foods are eaten in much larger quantities than in Europe. The amount of space given over to premade food is much higher than in the UK and far more say than say France.
You walk into a supermarket in Europe and most of the time you will first of all be walking through the fresh fruit/veg area followed by meats etc. I don't see that in most (although not all supermarkets in the US).
It doesn't mean that people in Europe don't eat premade food (they do and some of it is as crap as the cheesy pasta mentioned) but people are far more likely to eat freshly prepared homemade food. Depending on where you go in Europe that can be a higher proportion of meals.
I get the impression that a lot of folk in the US view food as fuel rather than and end in itself to be enjoyed.
I also get the impression that there is higher regulation of the quality of food in Europe than say the US - look at the list of ingrediants above in the cheesy pasta as an example.
I'm afraid that if you do want to change the quality of food in the US then it's a cultural change that you need to make. It will probably mean less cheap food, potentially more time preparing it but you would be eating less crap.
It all depends on if folk on the US are prepared to do this.
6/16/2013 11:34am, #9
Originally Posted by scipio
- Join Date
- Jan 2010
- Southeast WI
6/16/2013 12:26pm, #10
I didn't watch any of the videos, so maybe this was covered, but could this partially due to stricter rules to disclose all ingredients in the US? Processed food on my side of the pond can be fairly nasty, so I can't imagine it being that much worse over there. Over here things get referenced as E-numbers, which can make the list much shorter than using the full name.
Also, this thread is giving me a big nostalgia buzz for the first time I went to the States. I have really vivid memories of all the food packaging being covered in weird ingredient names and bold declarations that it did contain bizarre chemicals I had never heard of.