“I had bugs for lunch” Willie Scott
Posted on 06/02/2013 5:56:07 AM PDT by davemac.439
The chicken rice with NO CHICKEN and bacon bits made with crushed INSECTS: How dozens of so-called meat flavoured products don't contain a scrap of it Pot Noodle, Uncle Ben’s and Schwartz are some of the brands faking their meat content to entice consumers
Major food companies are 'hoodwinking' shoppers by naming products after ingredients that aren't even in the packet, an investigation has found.
(Excerpt) Read more at dailymail.co.uk ...
“I had bugs for lunch” Willie Scott
meh. Carmine has always meant “crushed insects” and people have been eating it for years.
Unless you have a carmine allergy, I don’t see the problem. Humans are omnivores.
I love a nice bug every now and then.
Heh, I love stories like this. I don’t know anyone with any sense who really expects an instant noodle snack to have real meat. I knew about the soy protien/yeast extract thing since I was 8 or 9, which was many moons ago.
As for the insect dye...that’s probably cochineal. Peruvians have been dyeing fabrics with it for centuries. As a food colorant, it’s no more dangerous than any other food dye. It’s very stable and holds up well to temperature changes.
Or it could be squashed cockroaches. I never claimed to be a food scientist, LOL. :-)
>> One popular product even achieves its meaty appearance by colouring their food with crushed insects.<<
I presume the article is referring to red dye #40?
A lot of people in Humbolt County are going to be disappointed in the “Pot Noodles”.
And the “Finings” used to clear Beer are made from crushed beetles and gelatine used to be made from cows hooves ( although there is now a vegetarian alternative).
I’m sure there lots more of icky things that we don’t want to think about that are part of what we eat without knowing..
LOL LOL
And in Essex!
Frankenfoods.
I read somewhere awhile back that Pringles are only 40% potato. Imagine a potato chip that has actual potato as less than half its content
Here is something that is listed as “Natural Flavoring”
http://en.wikipedia.org/wiki/Castoreum
Vanilla anyone?
EEEEWWWW!
YOU MEAN Pringles actual contains potato? Of any amout, Now that is a shock!!!!
Specifically, female cochineals. Europeans also used it as a dye, and as a coloring agent for food and beverages.
I just started reading the landmark 1820 British tome "A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy", by Fredrick Accum (from Gutenberg.org)
Slow going, because of both the prose and antiquated terms. About a quarter of the unfamiliar words aren't recognized by my ereader's wimpy dictionary.
From other readings, it wasn't until 1860 that British Parliament finally got around to passing a decent food act.
Red lead was a popular additive. And brick dust. And alum was used to salvage spoiled flour...
Even the equivalent of ipecac syrup wasn't below being adulterated.
To be fair, vegetable starches (corn, tapioca, potato) were added to to make products better, in addition to cheating the consumer.
Quote:en.wikipedia.org/wiki/Castoreum
In the United States, castoreum is considered to be a GRAS food additive by the Food and Drug Administration.[9] It is often referenced simply as a “natural flavoring” in products’ lists of ingredients. While it is mainly used in both foods and beverages as part of an artificial vanilla flavor,[10] it is less commonly used as a part of a raspberry or strawberry flavoring.[11] The annual industry consumption is very low, around 300 pounds,[12] whereas vanillin is over 2.6 million pounds annually.[13]
End Quote
Who finds out these things? Who thought, “I wonder what this North American Beaver’s castor sacs and anal gland secretions taste like!!!!!
It was this book that led to the creation of the Co-Operative movement in Britain, who started milling and selling their own flour, to the members of their co-Operative.
I’ve had a lurking suspicion that what’s called beef in canned and frozen foods hasn’t been for several years now. Fast food, too. Once hamburger was ground chuck, then it was adulterated with organ meats, then a sort of rendered sludge to eke every last penny out of it. Down to sludge? Sludge is sludge. Who’s to say what it actually is any longer if it’s unidentifiable? Same with reconstituted chicken shapes. If I buy a sandwich from a fast food outlet it’s going to be identifiable as a chicken breast. I no longer trust it otherwise. It’s gradually getting down to the point, and back to the point actually, that you’ll know where your food came from personally, in order to know what you’re actually eating.
Who finds out these things? Who thought, “I wonder what this North American Beaver’s castor sacs and anal gland secretions taste like!!!!!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
I’ll give you one guess.
See if you can find anything of Jamie Oliver’s program “School Dinners”.
Where he tries to improve the meals served British school children.
There’s a bit where he demonstrates what the food industry use in things like “Turkey Twislers”, and recreates the pink slime they use made from “Mechanically separated meat and chemicals.
It was gross.
Years ago, I went to an ancient Egyptian exhibit. As part of life, it mentioned tooth wear from the omnipresent sand and grit "naturally" finding its way into flour/meal.
I'm thinking the "Egyptian gods of nature and harvest" weren't involved as much as the academics like to believe.
Necessity. At worst, I suppose it's the last step before a Donner Party.
Or, for instance, a cold snap destroying the grapefruit crop drove "food" companies to perfumers to create artificial flavorings.
Or, somebody was told to find a use and/or cheaper way to disposed of waste products.
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