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There are two types of reality food shows on TV. The first features mouthwatering meals we wish we could eat right off our flat-screens. The second subjects us to gag-inducing footage of people wolfing down bull testicles, duck embryos, and puréed insects.
Is your kitchen more a) MasterChef or b) Fear Factor?
I'm sorry to say, the correct answer is probably B. Thanks to modern food processing techniques, manufacturers are allowing toxic and disease-promoting ingredients to find their way into our food, and in many cases, they've invented clever ways to keep them off the ingredient statement.
There are two types of reality food shows on TV. The first features mouthwatering meals we wish we could eat right off our flat-screens. The second subjects us to gag-inducing footage of people wolfing down bull testicles, duck embryos, and puréed insects.
Is your kitchen more a) MasterChef or b) Fear Factor?
I'm sorry to say, the correct answer is probably B. Thanks to modern food processing techniques, manufacturers are allowing toxic and disease-promoting ingredients to find their way into our food, and in many cases, they've invented clever ways to keep them off the ingredient statement.
Your post is pure plagairism...... Did you write this article???
Not plagarism, he's following the rules of the CD forums. John has been linking to news articles all over the CD forums for a long time by posting them in the appropriate forum. He can't quote the entire article as per the rules but he can put up the first paragraph or the summary from the article itself so people understand what the article is about and then have the rest linked to.
Your post is pure plagairism...... Did you write this article???
Not plagarism, he's following the rules of the CD forums. John has been linking to news articles all over the CD forums for a long time by posting them in the appropriate forum. He can't quote the entire article as per the rules but he can put up the first paragraph or the summary from the article itself so people understand what the article is about and then have the rest linked to.
The entire article was a pretty disturbing read of what is allowed in our food these days. Blech!
Not plagarism, he's following the rules of the CD forums. John has been linking to news articles all over the CD forums for a long time by posting them in the appropriate forum. He can't quote the entire article as per the rules but he can put up the first paragraph or the summary from the article itself so people understand what the article is about and then have the rest linked to.
The entire article was a pretty disturbing read of what is allowed in our food these days. Blech!
Betty Crocker Carrot Cake Mix, for example, is actually a carrot-free product, with “carrot flavored pieces” cooked up from corn syrup and artificial colors Yellow 6 and Red 40.
Betty Crocker Carrot Cake Mix, for example, is actually a carrot-free product, with “carrot flavored pieces” cooked up from corn syrup and artificial colors Yellow 6 and Red 40.
To continue with the "funny" theme, hamburgers at fast food joints are supposedly flavoured to resemble beef??? WHAT THE...???
I think some blueberry cakes, pastries etc are flavoured too, not blueberries at all.
Ewwwwwww!!! This reinforces my resolve to continue to cook "from scratch". This doesn't mean that I don't wonder what's really in that catsup, ground in with my flour, or what was crawling across those frozen vegetables before they were frozen & bagged. Ick!
The FDA establishes limits for bugs in all produce, not just canned mushrooms. Considering that mushrooms made the list, I have to wonder why tomato sauce/paste/juice was not included? They have standards for bug inclusion, too.
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