Latest / Be Amazed / Things You Eat That Are a Lie

Transcript

Things You Eat That Are a Lie · Be Amazed

• 0:00
  [SPEAKER_00]: food.
• 0:01
  [SPEAKER_00]: It's one of those things we literally can't live without.
• 0:05
  [SPEAKER_00]: But not everything you put in your mouth is what you think it is.
• 0:10
  [SPEAKER_00]: From common misconceptions and misunderstandings to companies that have cleverly misled consumers for years, it's time to take a look at some of the things you eat that are a lie.
• 0:34
  [SPEAKER_00]: What's your favorite nut?
• 0:36
  [SPEAKER_00]: Personally, I'm a fan of the peanut, mainly in butter form.
• 0:41
  [SPEAKER_00]: But did you know there's actually no butter in peanut butter?
• 0:45
  [SPEAKER_00]: Wait, you all knew that already?
• 0:47
  [SPEAKER_00]: Okay, well, I didn't know it's just made from ground dry roasted peanuts, though different varieties and sugar salts and oils to modify the texture and flavor.
• 0:57
  [SPEAKER_00]: But did you know there's also no nuts in peanut butter?
• 1:01
  [SPEAKER_00]: That's right, despite the name peanuts aren't actually nuts.
• 1:05
  [SPEAKER_00]: They're technically the seeds of a lagoon crab like chickpeas, soybeans, and peas.
• 1:10
  [SPEAKER_00]: Hence the name peanuts, and they're not the only imposter in the nut butter world.
• 1:16
  [SPEAKER_00]: How many of you like cashew nut or almond nut butter?
• 1:20
  [SPEAKER_00]: Yep, you guessed it, neither of those are nuts either.
• 1:24
  [SPEAKER_00]: Both of these are the fruit seeds of their respective plants, meaning they're technically droops, not nuts.
• 1:31
  [SPEAKER_00]: So what are real nuts, I hear you cry?
• 1:34
  [SPEAKER_00]: Botanically speaking, nuts are a particular kind of dry fruit that has a single seed, a hard shell, and a protective husk, like acorns, chestnuts, hazelnuts, and,
• 1:45
  [SPEAKER_00]: Wait a hot second back up there, that's our fruits.
• 1:48
  [SPEAKER_00]: Oh my god, I don't know which way is up anymore.
• 1:51
  [SPEAKER_00]: And if you've ever been to Dairy Queen, the American fast food chain specializing in ice cream.
• 1:56
  [SPEAKER_00]: You'll know their soft serve is second and none.
• 1:59
  [SPEAKER_00]: The iconic shape this ice cream comes out in really adds to the flavor.
• 2:04
  [SPEAKER_00]: Except this is an ice cream.
• 2:07
  [SPEAKER_00]: Yeah, I know I said the Dairy Queen specializes in ice cream, but legally, their song serve is a nice cream.
• 2:14
  [SPEAKER_00]: For it to be ice cream according to the Food and Drug Administration or FDA, a product must have at least a 10% butter-fat content.
• 2:24
  [SPEAKER_00]: Dairy Queen's officer has only 5% which makes it a milk.
• 2:29
  [SPEAKER_00]: So while it looks like ice cream legally, they can't call it that, and so settled on the ambiguous sounding self-serving stead.
• 2:37
  [SPEAKER_00]: Certainly sounds better than ice milk, that's for sure.
• 2:40
  [SPEAKER_00]: Ooh, I love milkshakes, so tasty and refreshing.
• 2:46
  [SPEAKER_00]: And in my opinion, nowhere does better milkshakes than McDonald's.
• 2:51
  [SPEAKER_00]: At least I thought they did milkshakes because if you hop over it, any American McDonald's fast food franchise its milkshakes are just called shakes.
• 3:02
  [SPEAKER_00]: No milk mentioned at any point, but over in the UK they are called milkshakes.
• 3:08
  [SPEAKER_00]: So what's the deal of America?
• 3:10
  [SPEAKER_00]: It turns out it's all to do with state milk regulations.
• 3:15
  [SPEAKER_00]: And Connecticut rule state of milkshake must contain at least 3.25% milk fat.
• 3:21
  [SPEAKER_00]: And Dakota that's 2% while New York has a totally different classification system separating dairy shakes and freezer-made milkshakes.
• 3:30
  [SPEAKER_00]: That's complicated.
• 3:32
  [SPEAKER_00]: So to keep it simple, McDonald's called their American milkshakes, which do technically contain milk from the soft serve ice cream they used to make them... Shakes.
• 3:42
  [SPEAKER_00]: I'll just avoid any legal trouble.
• 3:45
  [SPEAKER_00]: Well, that's one way to shake things up.
• 3:48
  [SPEAKER_00]: What's your favorite sweet food flavor?
• 3:51
  [SPEAKER_00]: For me, it's blueberry.
• 3:53
  [SPEAKER_00]: Blueberry pancakes, blueberry muffins, blueberry cereal, but a picture of a blueberry on the box.
• 4:00
  [SPEAKER_00]: Oh, by it.
• 4:01
  [SPEAKER_00]: Oh, at least I used to buy it until I learned what I'm about to tell you now.
• 4:06
  [SPEAKER_00]: Back in 2011, an investigation into fruit flavors revealed that despite using pictures of fresh fruit on some processed food packaging, no real fruit was listed in the ingredients or found in the product at all.
• 4:21
  [SPEAKER_00]: Jiffy Blueberry Muffin Mix, for example.
• 4:23
  [SPEAKER_00]: Leverly states it has blueberry flavored bits, but there's no blueberry listed in their ingredients.
• 4:31
  [SPEAKER_00]: Quaker's blueberries and cream porridge mix also doesn't mention blueberry, or any fruit for that matter in the ingredients.
• 4:39
  [SPEAKER_00]: Just some vague sounding, natural inartificial flavorings.
• 4:44
  [SPEAKER_00]: And Kellogg's blueberry muffin mini wheat cereal, which boasts a bowl having a
• 4:48
  [SPEAKER_00]: The delicious flavors of blueberry has never seen a blueberry in its life, let alone contains any.
• 4:56
  [SPEAKER_00]: So, what are the little blue bits you find in these products that you're led to believe are blueberries?
• 5:02
  [SPEAKER_00]: This, importantly, they're just lumps of sugar, starches, and food dye.
• 5:07
  [SPEAKER_00]: So read the ingredients list carefully on anything with blueberries on the packet to, ironically, avoid feeling blue about your purchase.
• 5:17
  [SPEAKER_00]: Ah, salmon, king of the fish.
• 5:20
  [SPEAKER_00]: In terms of taste at least, the distinctive pink hue of its flesh looks incredibly appetizing when cooked, smoked, or even when eaten raw.
• 5:29
  [SPEAKER_00]: It's so distinctive, it's even got a colored name after it, salmon, pink.
• 5:35
  [SPEAKER_00]: So, would now be a bad time to mention that Sammon isn't actually pink?
• 5:40
  [SPEAKER_00]: Okay, Wild Sammon is, but that's because their diet includes Astazanthan, a reddish compound found in Krill and Shrimp.
• 5:50
  [SPEAKER_00]: But Farm Sammon, the kind that's bred and raised to be sold in Eaton on a
• 5:57
  [SPEAKER_00]: This cable can include things like the oil and flesh of smaller fish, corn, gluten, ground up feathers, soybeans, chicken fat, genetically engineered yeast.
• 6:09
  [SPEAKER_00]: No expensive grill or shrimp, that's for sure.
• 6:12
  [SPEAKER_00]: As such, farm salmon flesh is gray.
• 6:16
  [SPEAKER_00]: Farmers add synthetic astasanthin, which can make up to 20% of the food's price to the
• 6:25
  [SPEAKER_00]: Though it's nothing compared to the vibrant red of wild salmon, apparently that people only want pink salmon, even if there's something fishy about it.
• 6:37
  [SPEAKER_00]: There's nothing like making a big juicy burger, and then laying a slice of American cheese on top of that patty.
• 6:46
  [SPEAKER_00]: For many people, the glistening
• 6:54
  [SPEAKER_00]: But as good as it tastes, the classic craft American single, ain't cheese.
• 7:00
  [SPEAKER_00]: In America, in order for a product to be legally clashed as a cheese by the FDA, a food product has to be made of more than half cheese, which is pressed curds of milk.
• 7:12
  [SPEAKER_00]: Bloodcraft singles are less than 51% cheese, which is why you'll see on the package they're called a pasteurized prepared cheese product.
• 7:22
  [SPEAKER_00]: So if less than half is cheese, what's the rest?
• 7:27
  [SPEAKER_00]: The ingredients list a lot of milk products like skim milk, milk fat, and milk protein concentrates.
• 7:34
  [SPEAKER_00]: That doesn't sound too bad, right?
• 7:37
  [SPEAKER_00]: However, milk protein concentrates are not an ingredient that can be used in products that purport to be cheese food, according to the FDA.
• 7:46
  [SPEAKER_00]: This caused craft an issue back in 2002 when they were calling their single's pasteurized prepared cheese food in the FDA found out.
• 7:55
  [SPEAKER_00]: They told them they could not classcraft singles as a cheese food, and so craft-oriented and renamed them as a cheese prudot.
• 8:04
  [SPEAKER_00]: Just so we're clear, not only are craft singles not technically a cheese, they're not even technically a food!
• 8:11
  [SPEAKER_00]: No wonder my mother always told me they were made of plastic.
• 8:15
  [SPEAKER_00]: Orange carrots are technically the anomalies.
• 8:18
  [SPEAKER_00]: Back some 5,000 years ago, wild carrots were white or yellow, as most plant roots and root vegetables are.
• 8:25
  [SPEAKER_00]: As people on the Persian Plateau began to cultivate them though, different colored mutations and variants began to emerge and purple carrots became the norm.
• 8:35
  [SPEAKER_00]: Domestic carrots were then cultivated and the yellow began to mutate more orange variants, which farmers selectively planted.
• 8:42
  [SPEAKER_00]: There's a rumor that this selectivity was done to honor Dutch hero William Aborne's, but there are no historical records to support this.
• 8:52
  [SPEAKER_00]: Nevertheless, it turns out carrots aren't just orange.
• 8:56
  [SPEAKER_00]: Aren't you glad I told you that?
• 8:57
  [SPEAKER_00]: Ah, the truth hurts.
• 9:00
  [SPEAKER_00]: Can't food doesn't last forever.
• 9:03
  [SPEAKER_00]: They all has an expiration date.
• 9:05
  [SPEAKER_00]: The fresh cakes you buy from Walmart weren't baked on site.
• 9:09
  [SPEAKER_00]: They arrive at the store frozen and are thought out.
• 9:12
  [SPEAKER_00]: And if you're one of those people that love the taste of your pungent, precious, travel infused oil?
• 9:18
  [SPEAKER_00]: No you don't.
• 9:19
  [SPEAKER_00]: Not really.
• 9:21
  [SPEAKER_00]: The travel loyal that fancy folk claim makes their travel fries, travel burgers, and travel pizza taste a thousand times better, isn't made with travels.
• 9:31
  [SPEAKER_00]: Travels are the edible spores that grow on an underground fungus near the roots of certain oak trees.
• 9:39
  [SPEAKER_00]: Because they grow underground, farmers use specially trained pigs and dogs to sniff them out.
• 9:45
  [SPEAKER_00]: This is a time-consuming labor-intensive process that means a single ounce of fresh black travels sells for at least $70.
• 9:54
  [SPEAKER_00]: So what exactly is in the $30 bottle of travel oil you just bought?
• 10:00
  [SPEAKER_00]: Definitely not an ounce of travels, that's for sure.
• 10:03
  [SPEAKER_00]: In fact, it's 2.4 Dithiapentane.
• 10:07
  [SPEAKER_00]: Bit of a mouthful, but you can find it on the ingredients list under artificial
• 10:15
  [SPEAKER_00]: It's an aromatic molecule that gives troubles their distinctive smell and companies have no problem creating it in a lab, mixing it into oil, and calling the resulting product, shruffle oil.
• 10:28
  [SPEAKER_00]: The flavor is a close approximation and overpowers any trace of real troubles in the oil, if it even includes it in the first place.
• 10:37
  [SPEAKER_00]: So the next time you hear someone claiming they just love the taste of travel oil, ask them how their dithaia pen-tain tastes.
• 10:46
  [SPEAKER_00]: Ah, it's time for controversial take.
• 10:49
  [SPEAKER_00]: Ah, take if you will.
• 10:50
  [SPEAKER_00]: A take that may get me canceled.
• 10:53
  [SPEAKER_00]: But here I go.
• 10:54
  [SPEAKER_00]: Ah, salad is bullshit.
• 10:58
  [SPEAKER_00]: There, I said it.
• 10:59
  [SPEAKER_00]: If there are any salad fans, sorry, not sorry.
• 11:02
  [SPEAKER_00]: A bunch of leaves and veggies in a bowl is not a meal.
• 11:07
  [SPEAKER_00]: not even the endless amount of stock images of women laughing at their basic assailants can convince me otherwise.
• 11:15
  [SPEAKER_00]: Seriously, why are there so many?
• 11:18
  [SPEAKER_00]: Anyway, you know what can turn me around on a salad?
• 11:21
  [SPEAKER_00]: Bacon bits.
• 11:23
  [SPEAKER_00]: These little crunchy nuggets of bacon flavor can make me a fan of just about any food they're sprinkled on.
• 11:30
  [SPEAKER_00]: Salad, potatoes, soup, and it's funny how the taste of meat makes trying to eat vegetables more appetizing to me.
• 11:38
  [SPEAKER_00]: But you know what's fun here?
• 11:39
  [SPEAKER_00]: The fact that many processed bacon bits, crumbles, pieces, salts, rub, flavors, whatever you want to call them, aren't vegan.
• 11:48
  [SPEAKER_00]: No joke.
• 11:49
  [SPEAKER_00]: The American Family Favourite brand, McCormick's bacon pieces, advertises a great bacon flavor that the chips themselves are made from textured soy flour.
• 11:59
  [SPEAKER_00]: The flavor is completely artificial with no animal products in the bottle whatsoever.
• 12:05
  [SPEAKER_00]: J&D's bacon salt even has vegan printed on the top of it.
• 12:09
  [SPEAKER_00]: Mike's house, smoky bacon chips, kettle brands, maple bacon chips, and even 7-11's maple bacon chips are also vegan.
• 12:17
  [SPEAKER_00]: It turns out the sonti-smoky, savory bacon flavor can be created artificially in a way that doesn't include animal products and makes sense for some manufacturers bottom line.
• 12:28
  [SPEAKER_00]: But keep in mind, not all bacon-flavored items are vegan, so if there are any vegans who are centrally craving the taste of bacon, you should still double-check the ingredients list.
• 12:39
  [SPEAKER_00]: You don't want to get caught by the vegan police.
• 12:43
  [SPEAKER_00]: Speaking of the vegan police right now, veganism is a big business.
• 12:48
  [SPEAKER_00]: From soaring me, cost and social media vegan trends to more people being aware about the effects of their diet on the planet, there's been a huge uptake in people buying vegan alternative food products.
• 13:01
  [SPEAKER_00]: By 2028, it's expected that the vegan food market will be worth 31 billion dollars.
• 13:10
  [SPEAKER_00]: That's more than double what it is now, and the suits upstairs have taken notice with more meat, dairy, and vegan friendly alternatives than ever before lining grocery store shelves.
• 13:22
  [SPEAKER_00]: capitalism loves a trend.
• 13:24
  [SPEAKER_00]: The only problem is capitalism loves its bottom line more than the moral or ethical reasoning behind it.
• 13:32
  [SPEAKER_00]: How do I know that?
• 13:33
  [SPEAKER_00]: Because in July 2023 inspectors conducting routine examinations around the UK revealed that an absurd 90% of all products they assessed, they were marked as vegan, actually contain traces of animal products.
• 13:48
  [SPEAKER_00]: These included vegan alternatives for chocolate truffles, pizzas, burgers, muffins, ramps, and more.
• 13:56
  [SPEAKER_00]: How?
• 13:57
  [SPEAKER_00]: Well the factory's wear grocery store food is processed, packaged and made, often have hundreds of different products run through the same lines.
• 14:06
  [SPEAKER_00]: And because it would be really expensive to create a separate facility specifically for all the vegan stuff, the vegan products are often processed in the same facilities the non-vegan stuff is, leading to cross contamination.
• 14:21
  [SPEAKER_00]: You can almost understand.
• 14:24
  [SPEAKER_00]: What I can understand is how inspectors discovered a whole third of these vegan foods were actually just straight up made with animal products and had been misrepresented on the label.
• 14:35
  [SPEAKER_00]: A third.
• 14:37
  [SPEAKER_00]: Yeah, the vegans among us are probably battling some pretty severe trust issues we're right about now.
• 14:43
  [SPEAKER_00]: But here's what's worse.
• 14:44
  [SPEAKER_00]: These misleading labels can and have killed people.
• 14:48
  [SPEAKER_00]: Those would severe allergic reactions to things like milk proteins have consumed supposedly vegan products and not live to finish the rest of their sandwich.
• 14:59
  [SPEAKER_00]: I really wish that was a joke.
• 15:01
  [SPEAKER_00]: So whether or not your vegan, I think we can all agree that we all need to know exactly what's in our food.
• 15:08
  [SPEAKER_00]: Oh my god, put me in our boots and calm my care and because pumpkin season it's my absolute faith!
• 15:14
  [SPEAKER_00]: There's just something about these big orange, orange, vegetables.
• 15:20
  [SPEAKER_00]: No, that's not right, fruits, that doesn't feel right either.
• 15:24
  [SPEAKER_00]: What is a pumpkin, exactly?
• 15:25
  [SPEAKER_00]: Okay, well, botanically, a pumpkin is the fleshy ripened ovary of a plant that has the plant seeds enclosed within.
• 15:34
  [SPEAKER_00]: So technically, a pumpkin is a berry?
• 15:38
  [SPEAKER_00]: Okay, well, I guess that's not entirely surprising.
• 15:41
  [SPEAKER_00]: We do make pumpkin pie out of these big orange fruits, after all.
• 15:45
  [SPEAKER_00]: I mean, some of us have, unless you've period the pumpkin from one of these yourself, the answer is actually probably no, you haven't.
• 15:54
  [SPEAKER_00]: Most recipes for pumpkin pie call for a can of the pure-aid stuff.
• 15:59
  [SPEAKER_00]: Now Americans know exactly what these cans look like, they probably have a canlift over from Thanksgiving last year.
• 16:06
  [SPEAKER_00]: Now they all say pumpkin on the label and pumpkin in the ingredients, but these cans are actually full of squash.
• 16:15
  [SPEAKER_00]: Squash are botanically speaking fruits that are part of the same family as pumpkins.
• 16:20
  [SPEAKER_00]: But while all pumpkins are technically squash, not all squash are technically pumpkins.
• 16:27
  [SPEAKER_00]: However, the FDA refuses to draw a hard line between the two, which is handy for pumpkin puree sellers.
• 16:34
  [SPEAKER_00]: Because the flesh of the big orange jacklander pumpkins contain a lot of water, stringy fibers, and have a low natural sweetness,
• 16:42
  [SPEAKER_00]: That's not great for Pi.
• 16:44
  [SPEAKER_00]: It's cousin on the other hand, which is the comparatively boring beige Dickinson's squash has all the qualities producers want that the orange guys don't have.
• 16:54
  [SPEAKER_00]: As a result, 85% of the canned quote unquote pumpkin sold in the United States is actually the old Dickinson's squash.
• 17:04
  [SPEAKER_00]: I don't know what that pumpkin pie is ruin forever.
• 17:07
  [SPEAKER_00]: What's your favorite type of chocolate?
• 17:10
  [SPEAKER_00]: I'm a milk chocolate fan myself, but I'm also partial to some smooth, dark chocolate and sweet white chocolate, too.
• 17:18
  [SPEAKER_00]: But why does it taste so good or garaless of its color?
• 17:22
  [SPEAKER_00]: Well that's all down to how it's made.
• 17:25
  [SPEAKER_00]: To make chocolate, cocoa beans are fermented, dried, roasted, and then ground down.
• 17:31
  [SPEAKER_00]: Crushing the beans separates out the cocoa solids which provide the chocolate its flavor from the cocoa butter which is responsible for its silkyness and texture.
• 17:41
  [SPEAKER_00]: As you've guessed our chocolate contains more cocoa solids, whereas white chocolate, actually white chocolate doesn't contain any cocoa solids.
• 17:49
  [SPEAKER_00]: It's made by combining the cocoa butter with milk solids instead.
• 17:54
  [SPEAKER_00]: So considering cocoa solids are what gives chocolate its flavor, technically this means white chocolate isn't really chocolate.
• 18:02
  [SPEAKER_00]: Most major chocolate tears don't consider it a real chocolate at all.
• 18:06
  [SPEAKER_00]: In fact, without the milk solids, it's not even white.
• 18:10
  [SPEAKER_00]: Cocoa butter is actually yellow.
• 18:12
  [SPEAKER_00]: So the higher quality of white chocolate you get, that's the stuff with more cocoa butter and unless sugar and flavorings, the more yellow it looks.
• 18:20
  [SPEAKER_00]: Still it tastes pretty great, so even if it isn't real chocolate, it's still real to me.
• 18:25
  [SPEAKER_00]: Damn it!
• 18:26
  [SPEAKER_00]: The most acclaimed chocolate tiers can be found in Switzerland, Belgium, Italy, France, the UK,
• 18:32
  [SPEAKER_00]: in the United States.
• 18:34
  [SPEAKER_00]: But what's labeled as chocolate in America, shockingly?
• 18:38
  [SPEAKER_00]: isn't over the pond.
• 18:40
  [SPEAKER_00]: In Europe, the general rule is food claiming to be chocolate must contain more than 20% cocoa solids.
• 18:47
  [SPEAKER_00]: This is why a standard Dutch bar like Tony's Chaco Lonely has 32% cocoa solids, an Italian company for raro's chocolates like Kinder, all have milk chocolate that contains a minimum of 32% cocoa solids.
• 19:01
  [SPEAKER_00]: But in contrast, an American Hershey's bar only has 11%.
• 19:06
  [SPEAKER_00]: Because in the U.S. the Coco Solid minimum for a food to be classed as a chocolate is only 10%.
• 19:12
  [SPEAKER_00]: So in Europe the American stuff technically ain't chocolate, but that's not the only thing Europeans like to complain about.
• 19:21
  [SPEAKER_00]: According to them, American Hershey's candy tastes like puke, and I hate to say it, but they're not wrong.
• 19:28
  [SPEAKER_00]: Hershey's chocolate has a distinctly sour flavor compared to its European counterparts, here eyes to be because of the presence of buteric acid which comes from the milk that's used.
• 19:40
  [SPEAKER_00]: Now all milk contains this acid, but American milk undergoes light policies to make
• 19:51
  [SPEAKER_00]: It has a tangy, accurate aftertaste and is the same stuff that gives vomit its signature smell.
• 19:59
  [SPEAKER_00]: So it has fewer cocoa solids and more vomit acid, but I still kind of like it.
• 20:04
  [SPEAKER_00]: A drizzle of olive oil makes just about everything tastes better.
• 20:08
  [SPEAKER_00]: but what is olive oil?
• 20:11
  [SPEAKER_00]: Simply put, it's the juice pressed from olives.
• 20:14
  [SPEAKER_00]: That's it!
• 20:14
  [SPEAKER_00]: No chemicals, no extracts, no further processing.
• 20:18
  [SPEAKER_00]: At this level of purity, it's classified as extra virgin, the highest quality.
• 20:23
  [SPEAKER_00]: And most expensive olive oil there is.
• 20:26
  [SPEAKER_00]: The status is so revered, it has to pass a lab analysis and sensory test set by, I can't believe this is real.
• 20:35
  [SPEAKER_00]: The International Olive Council!
• 20:38
  [SPEAKER_00]: These guys are based in Madrid, but between the oil leaving Madrid and arriving in the production country to be bottled and sold, there's plenty of room for deception.
• 20:48
  [SPEAKER_00]: at best olive oil from other places is planted in.
• 20:52
  [SPEAKER_00]: At worst, soybean or seed oil is used to bulk up the oil's volume while diluting its quality to the point where it could barely be called olive oil.
• 21:02
  [SPEAKER_00]: Back in 2016, it was reported that around 80% of the olive oil available to consumers was so badly diluted it was considered fake.
• 21:11
  [SPEAKER_00]: So it's more than likely that the bottle of olive oil you have sitting in your kitchen claiming innocently to be extra virgin is probably extra per misqueous.
• 21:22
  [SPEAKER_00]: No greater budget meal exists on this plane of existence than good old Pestopasta.
• 21:29
  [SPEAKER_00]: Cook pasta, train pasta, add liberal amount of cheap storebub pesto, stir, and heaven.
• 21:37
  [SPEAKER_00]: I can hear the Italian contingent shrieking at me for using storebub pesto.
• 21:43
  [SPEAKER_00]: After all this ground basil Parmesan cheese pine nuts olive oil and garlic sauce is a cornerstone of authentic Italian cuisine.
• 21:51
  [SPEAKER_00]: The store bought stuff can't do the real deal justice, especially if it's been bought in the UK.
• 21:57
  [SPEAKER_00]: Why the UK?
• 21:58
  [SPEAKER_00]: While back in 2018, an investigation into supermarket owned brand Pesto found that instead of those previously listed traditional ingredients, these grocery stores were using cheaper alternatives.
• 22:12
  [SPEAKER_00]: Some flower oil, not flower, potato flakes, and even bamboo fibers were being used to make their sauces.
• 22:20
  [SPEAKER_00]: Eurasia!
• 22:21
  [SPEAKER_00]: That's a tie-in for heresy!
• 22:23
  [SPEAKER_00]: Ultimately, because it doesn't stick to, you know, the ingredients?
• 22:27
  [SPEAKER_00]: This is not what any Italian would call Pesto.
• 22:31
  [SPEAKER_00]: They'd call it an abomination.
• 22:33
  [SPEAKER_00]: Are you one of those people who buys eggs labeled cage-free and imagines that chickens all happily strutting about and lush green fields living their best lives?
• 22:42
  [SPEAKER_00]: popping out eggs without a care in the world.
• 22:45
  [SPEAKER_00]: Certainly, it's a world apart from the battery farm, some poor chickens are confined to, isn't it?
• 22:50
  [SPEAKER_00]: Where they're all cruelly cooped up, never let out, and only get released when they stop producing eggs or die.
• 22:57
  [SPEAKER_00]: Yeah, well.
• 22:57
  [SPEAKER_00]: Actually, no.
• 22:59
  [SPEAKER_00]: While K-3 does mean no Kages, it doesn't mean outdoor freedom.
• 23:04
  [SPEAKER_00]: In the U.S. Regulation state, each K-3 bird must get at least one square foot or 144 square inches of ground space.
• 23:13
  [SPEAKER_00]: This is space enough to walk, lay their eggs in nests and flap their wings without hitting other birds.
• 23:18
  [SPEAKER_00]: and sounds reasonable until you learn battery-raised birds have 67 square inches of space.
• 23:24
  [SPEAKER_00]: So, what K-tree really means is just over double the absolute minimum amount of space, and the space itself is usually in large crammed and door coops.
• 23:36
  [SPEAKER_00]: No grass, no outdoors, no, well, nothing I imagine when I think K-tree, that's for sure.
• 23:41
  [SPEAKER_00]: Now I'm about to make yet another very controversial statement.
• 23:46
  [SPEAKER_00]: How take time, food is gender neutral.
• 23:49
  [SPEAKER_00]: Yep, food isn't made for any one gender in particular.
• 23:52
  [SPEAKER_00]: Food is just food.
• 23:55
  [SPEAKER_00]: Food advertising on the other hand.
• 23:57
  [SPEAKER_00]: Oh boy.
• 23:58
  [SPEAKER_00]: According to the people behind most marketing campaigns, only women eat yogurt and only men eat meat.
• 24:05
  [SPEAKER_00]: A prime example of this is pot noodle.
• 24:07
  [SPEAKER_00]: A pretty standard instant noodle snack that historically marketed itself as just for men.
• 24:12
  [SPEAKER_00]: They've got beef and tomato.
• 24:15
  [SPEAKER_00]: Piri Piri Chicken, sticky rib and many other meaty combinations.
• 24:20
  [SPEAKER_00]: There's just one thing though, while they pride themselves on being a masculine, meaty mouthful.
• 24:25
  [SPEAKER_00]: Those three pot noodles are vegan.
• 24:28
  [SPEAKER_00]: Yeah, quite strange for a snack market it brilliantly after their meaty flavor isn't it?
• 24:33
  [SPEAKER_00]: They're even endorsed by Peter, the people for the ethical treatment of animals.
• 24:38
  [SPEAKER_00]: That's how vegan friendly they are.
• 24:40
  [SPEAKER_00]: Want to know what's weirder?
• 24:42
  [SPEAKER_00]: All pot noodles are vegetarian.
• 24:44
  [SPEAKER_00]: Chicken and mushroom, donar kebab, chicken quorumab, barbecue bull pork, totally safe for plant-fueled folk.
• 24:52
  [SPEAKER_00]: So for all their dirty media advertising, these snacks couldn't be kinder to animals and the environment if they tried.
• 24:59
  [SPEAKER_00]: I'd argue that's actually pretty manly.
• 25:02
  [SPEAKER_00]: Twinkies are a classic American snack cake with a golden sponge and white cream filling that had become world-famous thanks to their features and movies such as Ghostbusters and Zombielan.
• 25:14
  [SPEAKER_00]: But these cream cakes have been hiding a secret.
• 25:17
  [SPEAKER_00]: Well, not exactly hiding, they've printed it on the front of the box.
• 25:21
  [SPEAKER_00]: It says, Creamy.
• 25:24
  [SPEAKER_00]: Yeah, there ain't no real cream in this here, Cream Log.
• 25:27
  [SPEAKER_00]: Okay, well, to be fair, it's not exactly like Twinkies are renowned for their use of natural ingredients.
• 25:33
  [SPEAKER_00]: The main component of the little log is just straight up sugar, alongside police, flour, high-fruit dose corn syrup, chemical preservatives, and artificial flavors and colors that help give the spongy cake its signature texture and taste.
• 25:47
  [SPEAKER_00]: The cream itself, unsurprisingly,
• 25:49
  [SPEAKER_00]: More sugar that's been mixed with vegetable, own corn syrup, and silky low scum.
• 25:55
  [SPEAKER_00]: Combined, this gives the quote-unquote cream that's slick, shiny, almost fresh appearance long after it's been packaged.
• 26:04
  [SPEAKER_00]: Knowing it's not cream has me somewhat torn.
• 26:07
  [SPEAKER_00]: Is it still iconic?
• 26:08
  [SPEAKER_00]: Definitely.
• 26:10
  [SPEAKER_00]: Do I see Oh Twinkies as a diabetes flavored now?
• 26:13
  [SPEAKER_00]: Also, yeah, for sure.
• 26:15
  [SPEAKER_00]: Bernie Suzy fans, what are your thoughts on Shiro Maguro?
• 26:19
  [SPEAKER_00]: Not familiar?
• 26:20
  [SPEAKER_00]: Maybe you know it's English name, White Me tuna or White tuna.
• 26:26
  [SPEAKER_00]: I can see if you have you nodding now, it's got a mild claim flavor, very different to the reddish pink of blue-fent tuna.
• 26:33
  [SPEAKER_00]: White tuna comes from Albuquerque, a smaller species of tuna fish, and its meat is particularly popular across the USA.
• 26:41
  [SPEAKER_00]: However, a multi-year study by researchers published back in 2017 revealed sushi joints in the US that claimed to be serving White tuna.
• 26:49
  [SPEAKER_00]: weren't always being truthful.
• 26:51
  [SPEAKER_00]: They discovered that a staggering 84% of the samples they took from a variety of restaurants saw Escalar, a type of oilfish that's cheaper compared to tuna, was being used in its place.
• 27:04
  [SPEAKER_00]: The pale white color similar texture and taste made this easy for restaurants to conceal from customers for years, despite Albuquer being the only fish legally marketable as white tuna in the USA.
• 27:17
  [SPEAKER_00]: Some of you may be thinking this ain't that much of a big deal, fish as fish, right?
• 27:22
  [SPEAKER_00]: Here's the thing.
• 27:23
  [SPEAKER_00]: Escalar can cause, let's say, some pretty unpleasant gastrointestinal issues due to its high oil content.
• 27:31
  [SPEAKER_00]: So, as you order the white tuna, be sure to clarify whether it's Albuquerque or Escalar, unless you want to spend more time in the bathroom than at your table.
• 27:40
  [SPEAKER_00]: Another thing many sushi lovers enjoy is the refreshingly spicy taste of Wasabi.
• 27:46
  [SPEAKER_00]: This great green paste is made from the root of Japanese horseradish, a plant known as Wasamiya Japanica or Utrema Japanakum.
• 27:55
  [SPEAKER_00]: Because it needs very specific conditions to grow, it's an incredibly difficult and expensive plant to cultivate.
• 28:02
  [SPEAKER_00]: As such, it can cost between $70 and $150 per pound when sold wholesale.
• 28:09
  [SPEAKER_00]: But in America, I've never been charged for Wasabi at a restaurant or head to buy extra Wasabi for a sushi box lunch to my knowledge, so how do people providing this make back that money?
• 28:20
  [SPEAKER_00]: The answer is they don't need to, because this isn't Wasabi.
• 28:25
  [SPEAKER_00]: Shockingly up to 90% of the Wasabi that Americans eat is fake.
• 28:30
  [SPEAKER_00]: It's even referred to as Western Wasabi in Japan.
• 28:34
  [SPEAKER_00]: Instead of using Japanese horses radish, this stuff is a mixture of powdered European horses radish, odd mustard, sweeteners, and green food coloring.
• 28:44
  [SPEAKER_00]: This is then pure red to give it that green-paste consistency, instead of the grated root consistency real wasabi has.
• 28:51
  [SPEAKER_00]: Good to know that wasabi I've been enjoying all these years has actually been flavored with lies.
• 28:57
  [SPEAKER_00]: There's something about biting into an apple that's just unparalleled.
• 29:02
  [SPEAKER_00]: The crisp texture, the sweet juice, the fresh taste.
• 29:08
  [SPEAKER_00]: Oh.
• 29:09
  [SPEAKER_00]: Except if you bought that apple from a grocery store, it might not be as fresh as you think.
• 29:14
  [SPEAKER_00]: Generally, apples are only harvested once a year in line with their natural growing cycle, from August to November.
• 29:20
  [SPEAKER_00]: That means if you're biting into an apple in May, then apple can actually be ten months old.
• 29:26
  [SPEAKER_00]: How?
• 29:27
  [SPEAKER_00]: Well, grocers refrigerate apples depending on how long they need them to last.
• 29:32
  [SPEAKER_00]: Apples sold before December going to refrigeration, whereas apples for sale past December are stored in a kind of stasis, a refrigerated low oxygen environment, until it's time to sell them.
• 29:45
  [SPEAKER_00]: This preserves them perfectly, but knowing these fruits might be almost a year old kind of puts me off them a little.
• 29:52
  [SPEAKER_00]: I'm a man who loves a dip, and a food with which to dip, and after extensive research I've undertaken myself I can safely say, there ain't no dipping food like baby carrots.
• 30:05
  [SPEAKER_00]: A doorplay tiny, crunchy, and tasty, it's a true wonder how they grew veggies this well-developed and small, except it turns out my naivety and insatiable need for dips has made a fool of me all these years.
• 30:20
  [SPEAKER_00]: While baby carrots are a type of carrot that's harvested before reaching maturity, they grow in inconsistent sizes and shapes and aren't usually what you buy when planting a dip fast.
• 30:32
  [SPEAKER_00]: Now we buy baby cut carrots.
• 30:35
  [SPEAKER_00]: These are just normal sized carrots cut down roughly into two inch pieces.
• 30:40
  [SPEAKER_00]: In the grand scheme of things, I know this isn't the end of the world, but why does it feel like such a betrayal?
• 30:47
  [SPEAKER_00]: Oh, baby tell me it ain't so.
• 30:49
  [SPEAKER_00]: Watch of these food lines give you the most trust issues, and what others do you know than I didn't cover here.
• 30:57
  [SPEAKER_00]: Thanks for listening to the podcast, we'll see you again next time you'll want to be amazed.