Except that the claims about honey are untrue or at least vastly overblown. Unfortunately, t’s probably much too late to keep, “all the honey you buy isn’t really honey unless it comes from a farmer’s market,” from being repeated a billion times. More to the point of this thread, correcting the claim doesn’t get as many page views for your multi-page alarmist list.
As to salmon dye specifically, though farmed salmon is selectively colored it’s not like they’re pouring poison over your fish. In fact, the chemical included in their food is often the same as the main coloring agent for wild salmon. To me, it’s no different than adding vitamins to our cereal.
Oh, HELL yes! I was so pissed off the one time I accidentally grabbed this stuff and brought it home. It’s fat free milk thickened with corn starch - at least, those were the ingredients on my carton. There’s no WAY that should be allowed to have “half and half” on the label.
Interesting about the Kobe beef.
I’ve never ordered Kobe anything off of a menu because of the outrageous price. Now I’m glad I never indulged since I would feel like a total chump.
Have to say tho that it’s good business for small honey producers. My MIL has about 20 hives, and she’s selling totally out of honey every time she goes to a farmer’s market. It’s crazy.
As far as colored salmon - eh. I’m trying to retain some semblance of happiness that I’m not raping the oceans by eating wild stuff, so quit harshing my vibe over here. Honestly, I’ve eaten at Golden Corral and not died, so I figure the introduction of “factory produced krill equivalent” in my salmon isn’t going to kill me either.
It’s just like the pink slime stuff - I bet you (just like everyone else) ate ground beef happily when you didn’t know what was in there. Either think happy thoughts and enjoy your tasty food (generally my choice), or actually do some work, figure out what’s actually IN your food, and use that information on a day to day basis to regulate your diet without relying on a huge national expose to make you feel all outraged.
My mother used to make a “mock-apple” pie that was pretty good-she used graham crackers soaked in apple juice. As far as dying foods go-when I was a kid, all the pistacio nuts were dyed red. Your fingertips would be bright red.
They seemed to have stopped doing it.
I read where Perdue feeds their chicken flower petals-that make for a nice yellow chicken!
About the orange cheddar-it has always been dyed-either with marigold flowers or anatto (both are harmless vegetable colorings).
I was invited to stay for a spaghetti dinner at a friend’s place a few weeks ago. On the table was the familiar green shaker bottle … but it didn’t look quite right.
He might mean flamingos - unless they get certain things in their diet (it might be the krill that “dyes” salmon naturally), they lose their pink coloration. Captive flamingos need that supplemented into their diet to look like what you’d expect.
No. Stupid that people think salmon should be a certain color, but as long as the dye is harmless, big deal. It just means you were ignorant about salmon.
If you think about it, why doesn’t the fact that some salmon is red due to its diet not disgust you too? Why not? (And some wild salmon is died as well, btw).
Well, of course. You would never actually want to eat there. :rolleyes:
Like what?
How about real butter? Oh, wait, cholesterol is bad too.
Yet you tried it.
I welcome your thoughts and stories!
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I’ll still stick to some local honey, if for no other reason than it simply tastes better. But thankfully I don’t have to get it from a farmer’s market, most grocery stores here have decent sized local food sections. (I saw thankfully because fuck getting up early on a Saturday just to to not find parking, fight my way through the crowds, then realize too late that I have no cash on me and can’t actually buy anything.)
(Though actually, I can’t remember the last time I actually bought liquid honey…lately, all I’ve been buying is crystallized honey to spread on toast and such.)
I generally don’t support things like the EU’s regional designation laws since they’re so often applied to things like champagne and parmesan cheese… products that have been produced worldwide for so long that I don’t believe your average consumer is being deceived. But in the case of Kobe beef, I think that a lot of consumers honestly believe they’re getting special Japanese beef… or at least beef prepared in the same way, when they absolutely aren’t.
(And what’s up with “Kobe burgers”? The selling point of wagyu is the marbling. If you grind up the meat you just get fatty ground beef.)
Well, no, what that means is they’ve been deceived for a very long time is all.
But yeah, most consumers don’t expect those to be from those regions any more.
Yep. Another example is “Maryland crab cake.” It may refer to the style of crab cake, but often contains little or no crab meat from Chesapeake Bay blue crabs. Someone has started a certification program for that:
