For any oil, syrup etc. I buy I just look and see if it says something like “100% olive oil” or if it says “a blend of oils with a picture of an olive on the label”. I don’t understand how people get “tricked” by these things. It’s like the mockbuster thread. It confuses me that people can get confused.
I know everyone is talking about diet here but could the use of muscles be a factor, due to haemoglobin or something? I’d guess they have to move a lot more than usual to get to spawning sites. The only reason I ask is that it has an effect on land animals and is part of the reason why chicken breast is so pale compared to the breasts of birds that do plenty of flying.
Soak them in vodka with lots of sugar for a few months, though, and they’ll go pretty white. Also you’ll get a seriously delicious liqueur.
Actually, salmon farming can be quite detrimental to the ocean areas it is conducted in, and has also impacted wild populations. You can purchase wild-caught salmon from well regulated, sustainable fisheries - in other words, you wouldn’t be “raping” the oceans if you consumed it.
Anyone freaking out over the pink slime better not be eating anything with gelatin in it, or sausage. The name is off-putting, but so long as it isn’t contaminated it’s no worse than a lot of other food products.
This is a pet peeve of mine. There really is American cheese. Honestly. You look for “pasteurized processed cheese” on the label. Or ask for that at the deli. If it says “cheese food” it is not cheese, it’s something you feed to your pet cheese.
Kraft Singles, for example, is that cheese food thing - best for melting onto cheese burgers, but not real cheese. Kraft Deluxe Singles are actual cheese. Another clue is that if each slice needs to be individually wrapped it’s not cheese. If the slices retain their identity lying bare on top of each other it’s cheese.
Part of the confusion is that the fake cheese is considerably cheaper than the real stuff, so people are familiar with the fake crap from far too many low-cost cheeseburgers and such. The packaging is also somewhat similar, which also leads to confusion. The cheese food/product is better for melting down into cheese sauce (basically, that’s what Velveeta is for in my opinion) but if you’re making a cheese sandwich or adding cheese to a cold sandwich I’d recommend the actual cheese.
Granted, even genuine American Cheese isn’t some amazing artisinal product but it really is cheese, in flavor a bland, mild cheddar.
Bottom line, read the label. Processed cheese is still cheese. Cheese product, cheese food, etc. are not real cheese, although they are usually cheese-flavored.
No, in many cases, our labels are misleading - sometimes deliberately. There are different standards for different kinds of foods, and some labeling rules are state, not federal. Sometimes it’s the fault of the reader (or non-reader) but not always.
But the label lies. That’s the problem. There’s a good book on the subject called Extra Virginity that goes into it (I haven’t read it, but a few months ago the author was on NPR.)
Now, granted, the author might be making everything up, but it seems like he really does know his stuff and did his research. From what he’s found, most large manufacturers (like Bertolli,) are lying to you. The bottle will say 100% Extra Virgin Olive Oil, first cold press, blah blah blah but it won’t be. If you’re lucky, it will at least be 100% olive oil, though unlikely to be true extra virgin. But some brands don’t even use 100% olive oil, It will be mixed with cheaper oils like canola or safflower, and maybe even dyed or had flavors added.
When it comes to labeling as “100% Olive Oil,” though, I would presume and hope that label is illegal if there’s anything other than olive oil in it. It may still be happening, but I would hope it’s not legal.
The “virginity” labeling is confusing, yes, but that’s about quality, not purity.
Well misleading and lying labels are different things. If it lies it’s probably illegal and, OK, I would get fooled by that. If it’s “olive oil” that has some other oil mixed in but the label makes no mention of it, that would definitely be illegal. But if it says “MAPLE flavour SYRUP”, which is normally what seems to catch people out, then it’s just a case of looking a bit closer. There are certain things like oils, syrups and fruit “juice” that are most likely to have unwanted extra ingredients in them so you just have to get used to that and pay extra attention to those things.
:mad: Yeah, Breyers was on sale, so it was simply less expensive as opposed to expensive. I get my first spoonful and gah, it was the consistency of air-injected Cool Whip. I can’t stand that ‘frozen dairy dessert’ crap, it has an entirely different texture and feel. Ice cream is supposed to be dense, not have tiny air pockets. And it sure as hell shouldn’t melt into a froth.
Who is going to enforce that law? The olive oil police?
I have in my hand a two liter bottle of Bertolli Extra Virgin Olive Oil. On the shoulder of the bottle, near the use by date, are the codes for the country of origin; Italy, Greece, Spain and Tunisia, all in one bottle. Acoording to the label, Bertolli also sources oil from Morocco, Chile, Argentina and Australia. Oil brokers buy and sell huge tankers of the stuff, which is comingled and eventually sold to a bottler.
How is an enforcement body supposed to keep track of it all, and how would they know if some cheap vegetable oil was added?
It’s confusing because most of the references I find will say “salmon get their coloration from crustaceons, shrimp etc. just like flamingos and this coloring is important for things like spawning.”
So, they imply the spawning colors are caused by their diet but it seems they’re confusing skin coloration (which in fish can be all over the place) with the inner flesh color.
Not only that, but a group of scale insects are used to make lac, which is used as a dye and also traditionally in things the shellac. Nowadays I believe it’s from other sources. This really shouldn’t bother people unless they’re strong vegans/vegetarians. In the sense that eating the highly processed extracts of insects should not be worse than gelatin.
There are state food labeling laws but this isn’t a very accurate statement. Food labeling is governed by the FDA. The current method of listing the Nutrion Facts and the ingredient contents is mandated by the Nutrition Legislation and Enforcement Act of 1990. The NLEA specifically forbids states from creating different food labeling laws without permission from the FDA (a state may enact state-based legislation identical to NLEA). Food labeling is one of our more comprehensively applied national schemes.
The FDA defines foodstuffs, including terms such as “cheese” and “ice cream” as well as marketing terms which suggest healthfulness such as “lite” or “low fat” or “reduced sodium.”
I was told that marigolds are what gets fed to chickens, too.
Why did anyone bother to change the color of cheddar, though? My understanding of red velvet cake is that the red color was to mask the pallid greyness of a cake made with cocoa rather than chocolate. That makes sense, but what’s wrong with milk colored cheese?
I knew about wasabi and cinnamon, but I’m surprised about cantaloupe!
