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November 17, 2011. Margarine is a chemical solid marketed as an alternative to butter. Aside from its synthetic origin, margarine tastes awful. Read this article ». What’s in a McRib? Ingredients and a brief history. November 17, 2011. On the surface, it may seem that McDonald’s executives have no clue what to do with the McRib. HOW AND WHY IS FLOUR BLEACHED? & EATING REAL FOOD Exposure to atmosphere oxidizes the carotenoid xanthophylls and, over a month or two, turns flour to a consistent white color. Aging doesn’t just affect the color of the flour—it also improves it. Aged flour is better for baking. Harold McGee, author of On Food and Cooking, explains this effect quite well: Aging has importantpractical results.
EDTA: A PRESERVATIVE IN YOUR MAYONNAISE & EATING REAL FOOD EDTA has many useful attributes that food scientists love, but to date its most important role is as a preservative. EDTA is remarkably efficient at stabilizing mixtures of fats and oils, retaining consistency for long periods of time and extending shelf life. As you’ve seen in natural products, sauces and mixtures with oil tendto separate.
MONOGLYCERIDES AND DIGLYCERIDES & EATING REAL FOOD Monoglycerides and diglycerides. Glycerides are the constituent molecule present in animal fats and vegetable oil. Triglycerides account for 99% of glycerides; monoglycerides and diglycerides make up just 1%. The only difference between the molecules is in the number of fatty acid chains attached (you can infer the numbers from thesuffixes).
POLYSORBATE 80: ARE YOU EATING THIS MYSTERIOUS INGREDIENT Polysorbate 80 is basically an organic compound of acids and alcohols (esters) of a combined molecules (copolymer) of glycerin (a sweet syrupy alcohol) and a polyhydric alcohol (a radical attached to a petroleum product). A radical is an atom that contains 1 or more unpaired electrons causing it to be highly reactive in most cases. MICHIGAN RESIDENTS CAN NOW SELL FOOD THEY MAKE AT HOME Michigan’s governor, Jennifer Granholm, signed legislation today that will allow citizens to sell some food products they make in their own kitchen. These cottage foods are typically ‘non-dangerous’ items such as baked goods, james, and jellies.. Previously, home cooks had to find a certified commercial kitchen and pay a licensing fee to sell their products. CARAMEL COLOR: WHAT THE HECK IS IT? & EATING REAL FOOD Generally, yes. Caramel color is derived from natural sources (sugar or corn). But so are compounds like high fructose corn syrup. Certainly, the form of sugar used in creating the caramel color will be a refined product. It’s natural, but about two steps away from a natural state of existence. WHAT’S IN HIDDEN VALLEY’S RANCH DRESSING? & EATING REAL FOOD Here’s what’s in Hidden Valley’s ranch dressing: Vegetable oil, egg yolk, sugar, salt, buttermilk, spices, garlic, onion, vinegar, phosphoric acid, xanthan gum, modified food starch, MSG, artificial flavors, disodium phosphate, sorbic acid, calcium disodium EDTA, disodium inosinate and disodium guanylate. Reading through the list,you
DID BREYERS JUST WRECK THEIR ICE CREAM LINE? & EATING REAL Breyers has always been that slightly-more-expensive ice cream at the grocery store that you always stock up on when it’s discounted. As a lover of natural food, I loved Breyers for printing all-natural on their label and, by golly, actually using all-natural ingredients.. Even Breyers is not immune to the pressure of making money, and evidently somewhere between their parent conglomerate CHIPOTLE’S FLOUR TORTILLAS AND TRANS FAT & EATING REAL FOOD With less than 0.5g per serving, it’s a very tiny portion of trans fat. Technically, Chipotle is allowed to advertise that their tortillas have “zero trans fat”. But they didn’t here, and they should be commended for that. While I eat at Chipotle much less frequently than I used to, it’s nice to know that a chain restaurantactually
EATING REAL FOOD: A BLOG ABOUT NATURAL, ORGANIC, ANDEATING REAL FOOD A BLOG ABOUT NATURAL AND HEALTHY EATINGRECIPESARCHIVEPOP TARTSUBSCRIBE&196
November 17, 2011. Margarine is a chemical solid marketed as an alternative to butter. Aside from its synthetic origin, margarine tastes awful. Read this article ». What’s in a McRib? Ingredients and a brief history. November 17, 2011. On the surface, it may seem that McDonald’s executives have no clue what to do with the McRib. HOW AND WHY IS FLOUR BLEACHED? & EATING REAL FOOD Exposure to atmosphere oxidizes the carotenoid xanthophylls and, over a month or two, turns flour to a consistent white color. Aging doesn’t just affect the color of the flour—it also improves it. Aged flour is better for baking. Harold McGee, author of On Food and Cooking, explains this effect quite well: Aging has importantpractical results.
EDTA: A PRESERVATIVE IN YOUR MAYONNAISE & EATING REAL FOOD EDTA has many useful attributes that food scientists love, but to date its most important role is as a preservative. EDTA is remarkably efficient at stabilizing mixtures of fats and oils, retaining consistency for long periods of time and extending shelf life. As you’ve seen in natural products, sauces and mixtures with oil tendto separate.
MONOGLYCERIDES AND DIGLYCERIDES & EATING REAL FOOD Monoglycerides and diglycerides. Glycerides are the constituent molecule present in animal fats and vegetable oil. Triglycerides account for 99% of glycerides; monoglycerides and diglycerides make up just 1%. The only difference between the molecules is in the number of fatty acid chains attached (you can infer the numbers from thesuffixes).
POLYSORBATE 80: ARE YOU EATING THIS MYSTERIOUS INGREDIENT Polysorbate 80 is basically an organic compound of acids and alcohols (esters) of a combined molecules (copolymer) of glycerin (a sweet syrupy alcohol) and a polyhydric alcohol (a radical attached to a petroleum product). A radical is an atom that contains 1 or more unpaired electrons causing it to be highly reactive in most cases. MICHIGAN RESIDENTS CAN NOW SELL FOOD THEY MAKE AT HOME Michigan’s governor, Jennifer Granholm, signed legislation today that will allow citizens to sell some food products they make in their own kitchen. These cottage foods are typically ‘non-dangerous’ items such as baked goods, james, and jellies.. Previously, home cooks had to find a certified commercial kitchen and pay a licensing fee to sell their products. CARAMEL COLOR: WHAT THE HECK IS IT? & EATING REAL FOOD Generally, yes. Caramel color is derived from natural sources (sugar or corn). But so are compounds like high fructose corn syrup. Certainly, the form of sugar used in creating the caramel color will be a refined product. It’s natural, but about two steps away from a natural state of existence. WHAT’S IN HIDDEN VALLEY’S RANCH DRESSING? & EATING REAL FOOD Here’s what’s in Hidden Valley’s ranch dressing: Vegetable oil, egg yolk, sugar, salt, buttermilk, spices, garlic, onion, vinegar, phosphoric acid, xanthan gum, modified food starch, MSG, artificial flavors, disodium phosphate, sorbic acid, calcium disodium EDTA, disodium inosinate and disodium guanylate. Reading through the list,you
DID BREYERS JUST WRECK THEIR ICE CREAM LINE? & EATING REAL Breyers has always been that slightly-more-expensive ice cream at the grocery store that you always stock up on when it’s discounted. As a lover of natural food, I loved Breyers for printing all-natural on their label and, by golly, actually using all-natural ingredients.. Even Breyers is not immune to the pressure of making money, and evidently somewhere between their parent conglomerate CHIPOTLE’S FLOUR TORTILLAS AND TRANS FAT & EATING REAL FOOD With less than 0.5g per serving, it’s a very tiny portion of trans fat. Technically, Chipotle is allowed to advertise that their tortillas have “zero trans fat”. But they didn’t here, and they should be commended for that. While I eat at Chipotle much less frequently than I used to, it’s nice to know that a chain restaurantactually
ARCHIVE & EATING REAL FOOD Absolutely everything. Did Breyers Just Wreck Their Ice Cream Line? What’s in McDonald’s Big Mac Sauce? Is Kobe Beef Food’s Biggest Scam? What the heck is in Budweiser and Bud Light Chelada!? HOW ORGANIC SPICES ARE DIFFERENT FROM Conclusion. Organic spices are different than your run-of-the-mill spices for three major reasons: Use organically (free of chemical pesticides and fertilizers) grown crops as raw material. Tend to use fair-trade certified crop importation, making sure the farmer is paid a just wage for his effort. Sterilized by way of steam, which is more WHAT’S IN HIDDEN VALLEY’S RANCH DRESSING? & EATING REAL FOOD Here’s what’s in Hidden Valley’s ranch dressing: Vegetable oil, egg yolk, sugar, salt, buttermilk, spices, garlic, onion, vinegar, phosphoric acid, xanthan gum, modified food starch, MSG, artificial flavors, disodium phosphate, sorbic acid, calcium disodium EDTA, disodium inosinate and disodium guanylate. Reading through the list,you
MECHANICALLY SEPARATED CHICKEN & EATING REAL FOOD Mechanically separated poultry is a paste-like and batter-like poultry product produced by forcing bones, with attached edible tissue, through a sieve or similar device under high pressure to separate bone from the edible tissue. Mechanically separated poultry has been used in poultry products since the late 1960’s. PANERA BREAD’S CINNAMON ROLLS & EATING REAL FOOD Panera Bread, which portrays itself as an upstanding bakery and purveyor of high-quality foods, is no different. Standard ingredients in cinnamon rolls: Flour, sugar, yeast, brown sugar, eggs, cinnamon, butter, salt, vanilla. Sure, there are at least 9 ingredients in a standard cinnamon roll recipe, but I bet you can picture what each onelooks
CARAMEL COLOR: WHAT THE HECK IS IT? & EATING REAL FOOD Generally, yes. Caramel color is derived from natural sources (sugar or corn). But so are compounds like high fructose corn syrup. Certainly, the form of sugar used in creating the caramel color will be a refined product. It’s natural, but about two steps away from a natural state of existence. LIQUID MARGARINE IS DISGUSTING & EATING REAL FOOD Liquid margarine is disgusting. While researching the McRib, I noticed the ingredients in liquid margarine. Margarine is a chemical solid marketed as an alternative to butter. Aside from its synthetic origin, margarine tastes awful. Seriously, one of the least satisfying tastes ever. But it has three things going for it: Less fat, lower price DECONSTRUCTING A CHEETO & EATING REAL FOOD Artificial color and artificial flavor are the only ingredients standing in the way of Cheetos gaining all-natural status. Partially hydrogenated soybean oil is iffy (and trans-fatty), but not unreasonable. And they use real cheddar cheese! Artificial junk is a deal breaker for me, but for a high-markup snack this could have beena lot worse.
XANTHAN GUM: IT’S (PROBABLY) IN YOUR SALAD DRESSING Xanthan gum takes its name from Xanthomonas campestris, the bacteria used in the additive’s fermentation. Take some sugar (glucose or sucrose), mix with Xanthomonas, clean it up, and boom! You’ve got xanthan gum. In American food products, the sugar used to create xanthan gum is typically corn syrup or a derivative of corn syrup. WHO PUT ALUMINUM IN MY BAKING POWDER? & EATING REAL FOOD Most commercial baking powder is double-acting, meaning that it works both as it is added to a recipe and again when it is heated. Double-acting is where sodium aluminum sulfate comes in; it is an acid used during the heating side of the expansion reaction. It just so happens that sodium aluminum sulfate is an easy compound to work with,which
EATING REAL FOOD: A BLOG ABOUT NATURAL, ORGANIC, ANDEATING REAL FOOD A BLOG ABOUT NATURAL AND HEALTHY EATINGRECIPESARCHIVEPOP TARTSUBSCRIBE&196
Even Breyers is not immune to the pressure of making money, and evidently somewhere between their parent conglomerate (Unilever) and their production line, HOW AND WHY IS FLOUR BLEACHED? & EATING REAL FOOD Why is flour bleached? Contrary to popular belief, freshly milled flour is light yellow—not white. The grain takes it color from xanthophylls naturally present in wheat. EDTA: A PRESERVATIVE IN YOUR MAYONNAISE & EATING REAL FOOD What does the acronym EDTA mean? EDTA stands for ethylenediaminetetraacetic acid. Is EDTA natural? No. EDTA is purely a chemical, synthesized from ethylenediamine and other agents. POLYSORBATE 80: ARE YOU EATING THIS MYSTERIOUS INGREDIENT What is Polysorbate 80 doing in my food? Polysorbate 80 is typically used an emulsifier, allowing a food manufacturer to blend oil and water without separation. MONOGLYCERIDES AND DIGLYCERIDES & EATING REAL FOOD Glycerides are the constituent molecule present in animal fats and vegetable oil. Triglycerides account for 99% of glycerides; monoglycerides and diglycerides make up just 1%. MICHIGAN RESIDENTS CAN NOW SELL FOOD THEY MAKE AT HOME Michigan’s governor, Jennifer Granholm, signed legislation today that will allow citizens to sell some food products they make in their own kitchen. These cottage foods are typically ‘non-dangerous’ items such as baked goods, james, and jellies.. Previously, home cooks had to find a certified commercial kitchen and pay a licensing fee to sell their products. CHIPOTLE’S FLOUR TORTILLAS AND TRANS FAT & EATING REAL FOOD It should not come as a surprise to anyone that I am a big fan of Chipotle.Despite being a national company with a need for an industrial, oil-lubricated supply chain, the restaurant maintains a vision of “food with integrity”. WHAT’S IN HIDDEN VALLEY’S RANCH DRESSING? & EATING REAL FOOD Ranch dressing is abnormally popular among Midwesterners in the United States, so much so that someone named a book after the phenomenon. In my time here, I’ve seen ranch dressing used as: CARAMEL COLOR: WHAT THE HECK IS IT? & EATING REAL FOOD I’ve recently talked a little bit about Mexican Coca-Cola, which is sweetened with real sugar.A reader alerted me that my advocacy of Mexican Coke glossed over the ingredient known as “caramelcoloring”.
DID BREYERS JUST WRECK THEIR ICE CREAM LINE? & EATING REAL Breyers has always been that slightly-more-expensive ice cream at the grocery store that you always stock up on when it’s discounted. As a lover of natural food, I loved Breyers for printing all-natural on their label and, by golly, actually using all-natural ingredients.. Even Breyers is not immune to the pressure of making money, and evidently somewhere between their parent conglomerate EATING REAL FOOD: A BLOG ABOUT NATURAL, ORGANIC, ANDEATING REAL FOOD A BLOG ABOUT NATURAL AND HEALTHY EATINGRECIPESARCHIVEPOP TARTSUBSCRIBE&196
Even Breyers is not immune to the pressure of making money, and evidently somewhere between their parent conglomerate (Unilever) and their production line, HOW AND WHY IS FLOUR BLEACHED? & EATING REAL FOOD Why is flour bleached? Contrary to popular belief, freshly milled flour is light yellow—not white. The grain takes it color from xanthophylls naturally present in wheat. EDTA: A PRESERVATIVE IN YOUR MAYONNAISE & EATING REAL FOOD What does the acronym EDTA mean? EDTA stands for ethylenediaminetetraacetic acid. Is EDTA natural? No. EDTA is purely a chemical, synthesized from ethylenediamine and other agents. POLYSORBATE 80: ARE YOU EATING THIS MYSTERIOUS INGREDIENT What is Polysorbate 80 doing in my food? Polysorbate 80 is typically used an emulsifier, allowing a food manufacturer to blend oil and water without separation. MONOGLYCERIDES AND DIGLYCERIDES & EATING REAL FOOD Glycerides are the constituent molecule present in animal fats and vegetable oil. Triglycerides account for 99% of glycerides; monoglycerides and diglycerides make up just 1%. MICHIGAN RESIDENTS CAN NOW SELL FOOD THEY MAKE AT HOME Michigan’s governor, Jennifer Granholm, signed legislation today that will allow citizens to sell some food products they make in their own kitchen. These cottage foods are typically ‘non-dangerous’ items such as baked goods, james, and jellies.. Previously, home cooks had to find a certified commercial kitchen and pay a licensing fee to sell their products. CHIPOTLE’S FLOUR TORTILLAS AND TRANS FAT & EATING REAL FOOD It should not come as a surprise to anyone that I am a big fan of Chipotle.Despite being a national company with a need for an industrial, oil-lubricated supply chain, the restaurant maintains a vision of “food with integrity”. WHAT’S IN HIDDEN VALLEY’S RANCH DRESSING? & EATING REAL FOOD Ranch dressing is abnormally popular among Midwesterners in the United States, so much so that someone named a book after the phenomenon. In my time here, I’ve seen ranch dressing used as: CARAMEL COLOR: WHAT THE HECK IS IT? & EATING REAL FOOD I’ve recently talked a little bit about Mexican Coca-Cola, which is sweetened with real sugar.A reader alerted me that my advocacy of Mexican Coke glossed over the ingredient known as “caramelcoloring”.
DID BREYERS JUST WRECK THEIR ICE CREAM LINE? & EATING REAL Breyers has always been that slightly-more-expensive ice cream at the grocery store that you always stock up on when it’s discounted. As a lover of natural food, I loved Breyers for printing all-natural on their label and, by golly, actually using all-natural ingredients.. Even Breyers is not immune to the pressure of making money, and evidently somewhere between their parent conglomerate ARCHIVE & EATING REAL FOOD Absolutely everything. Did Breyers Just Wreck Their Ice Cream Line? What’s in McDonald’s Big Mac Sauce? Is Kobe Beef Food’s Biggest Scam? What the heck is in Budweiser and Bud Light Chelada!? WHAT’S IN HIDDEN VALLEY’S RANCH DRESSING? & EATING REAL FOOD Ranch dressing is abnormally popular among Midwesterners in the United States, so much so that someone named a book after the phenomenon. In my time here, I’ve seen ranch dressing used as: PANERA BREAD’S CINNAMON ROLLS & EATING REAL FOOD Large restaurant chains tend to rely on artificial ingredients to help preserve their product and create a universal taste. Panera Bread, which portrays itself as an upstanding bakery and purveyor of high-quality foods, is no different. DECONSTRUCTING A CHEETO & EATING REAL FOOD The Cheetos brand is owned by Frito-Lay. That’s the same company behind Doritos.. American kids know what Cheetos are, but giving the snack a close inspection is not as easy as you think. WHY IS CORN BAD? & EATING REAL FOOD I attended a wedding a few weeks ago. During the reception, while eating dinner, the conversation turned to food and a fellow guest issued me this challenge: Why is it bad to use corn as a raw material for foods and as a feed for farm animals? There’s a lot of corn in America, but very little is destined to end on your plate in a naturalform.
WHAT’S IN CRYSTAL LIGHT? & EATING REAL FOOD Crystal Light makes single-serve packets for flavoring water. It’s the same concept as Kool-Aid, except on a personal level. (Note that the Crystal Light and Kool-Aid brands are both owned by Kraft). LIQUID MARGARINE IS DISGUSTING & EATING REAL FOOD While researching the McRib, I noticed the ingredients in liquid margarine.. Margarine is a chemical solid marketed as an alternativeto butter. Aside
WHAT’S IN A TWIZZLER? & EATING REAL FOOD Twizzlers is a brand of candy made by Y&S Candies, a subsidiary of Hershey. A few decades ago, Twizzlers was licorice. The ingredients have changed, and the licorice foundation has melted away. WHAT THE HECK IS IN BUDWEISER AND BUD LIGHT CHELADA Before getting underway, I’d like to preface this post by saying that I have never tried Budweiser or Bud Light’s Chelada offerings, which are a canned mixture of WHO PUT ALUMINUM IN MY BAKING POWDER? & EATING REAL FOOD Head on over to your kitchen cabinet and yank out the baking powder, then find the ingredient listings. If you were not paying attention when you bought your box or can, there is a good chance you will see “sodium aluminum sulfate” listed. EATING REAL FOOD: A BLOG ABOUT NATURAL, ORGANIC, ANDEATING REAL FOOD A BLOG ABOUT NATURAL AND HEALTHY EATINGRECIPESARCHIVEPOP TARTSUBSCRIBE&196
November 17, 2011. Margarine is a chemical solid marketed as an alternative to butter. Aside from its synthetic origin, margarine tastes awful. Read this article ». What’s in a McRib? Ingredients and a brief history. November 17, 2011. On the surface, it may seem that McDonald’s executives have no clue what to do with the McRib. HOW AND WHY IS FLOUR BLEACHED? & EATING REAL FOOD Exposure to atmosphere oxidizes the carotenoid xanthophylls and, over a month or two, turns flour to a consistent white color. Aging doesn’t just affect the color of the flour—it also improves it. Aged flour is better for baking. Harold McGee, author of On Food and Cooking, explains this effect quite well: Aging has importantpractical results.
EDTA: A PRESERVATIVE IN YOUR MAYONNAISE & EATING REAL FOOD EDTA has many useful attributes that food scientists love, but to date its most important role is as a preservative. EDTA is remarkably efficient at stabilizing mixtures of fats and oils, retaining consistency for long periods of time and extending shelf life. As you’ve seen in natural products, sauces and mixtures with oil tendto separate.
MONOGLYCERIDES AND DIGLYCERIDES & EATING REAL FOOD Monoglycerides and diglycerides. Glycerides are the constituent molecule present in animal fats and vegetable oil. Triglycerides account for 99% of glycerides; monoglycerides and diglycerides make up just 1%. The only difference between the molecules is in the number of fatty acid chains attached (you can infer the numbers from thesuffixes).
POLYSORBATE 80: ARE YOU EATING THIS MYSTERIOUS INGREDIENT Polysorbate 80 is basically an organic compound of acids and alcohols (esters) of a combined molecules (copolymer) of glycerin (a sweet syrupy alcohol) and a polyhydric alcohol (a radical attached to a petroleum product). A radical is an atom that contains 1 or more unpaired electrons causing it to be highly reactive in most cases. CARAMEL COLOR: WHAT THE HECK IS IT? & EATING REAL FOOD Generally, yes. Caramel color is derived from natural sources (sugar or corn). But so are compounds like high fructose corn syrup. Certainly, the form of sugar used in creating the caramel color will be a refined product. It’s natural, but about two steps away from a natural state of existence. INGREDIENTS IN GREENIES CANINE/DOG DENTAL CHEWS & EATING Ingredients in Greenies Canine/Dog Dental Chews. Gelatin, wheat protein isolate, glycerin, pea protein, water, potato protein, sodium caseinate, natural poultry flavor, lecithin, minerals (dicalcium phosphate, potassium chloride, magnesium amino acid chelate, calcium carbonate, zinc sulfate, ferrous sulfate, copper sulfate, manganesesulfate
CHIPOTLE’S FLOUR TORTILLAS AND TRANS FAT & EATING REAL FOOD With less than 0.5g per serving, it’s a very tiny portion of trans fat. Technically, Chipotle is allowed to advertise that their tortillas have “zero trans fat”. But they didn’t here, and they should be commended for that. While I eat at Chipotle much less frequently than I used to, it’s nice to know that a chain restaurantactually
MICHIGAN RESIDENTS CAN NOW SELL FOOD THEY MAKE AT HOME Michigan’s governor, Jennifer Granholm, signed legislation today that will allow citizens to sell some food products they make in their own kitchen. These cottage foods are typically ‘non-dangerous’ items such as baked goods, james, and jellies.. Previously, home cooks had to find a certified commercial kitchen and pay a licensing fee to sell their products. WHAT THE HECK IS IN BUDWEISER AND BUD LIGHT CHELADACARBS IN BUD LIGHT CHELADABUD LIGHT CHELADABUDWEISER AND CLAMATO CHELADACHELADA BUD LIGHT BEERBUDWEISER AND CLAMATOBUD LIGHT CHELADA INGREDIENTS Water, tomato concentrate, high fructose corn syrup, monosodium glutamate, salt, citric acid, onion powder, celery seed, ascorbic acid, garlic powder, dried clam broth, spices, vinegar, natural flavors, red 40. Somewhat surprisingly, Mott’s is not using any artificial flavorings, though they are using artificial red dye toenhance the color
EATING REAL FOOD: A BLOG ABOUT NATURAL, ORGANIC, ANDEATING REAL FOOD A BLOG ABOUT NATURAL AND HEALTHY EATINGRECIPESARCHIVEPOP TARTSUBSCRIBE&196
November 17, 2011. Margarine is a chemical solid marketed as an alternative to butter. Aside from its synthetic origin, margarine tastes awful. Read this article ». What’s in a McRib? Ingredients and a brief history. November 17, 2011. On the surface, it may seem that McDonald’s executives have no clue what to do with the McRib. HOW AND WHY IS FLOUR BLEACHED? & EATING REAL FOOD Exposure to atmosphere oxidizes the carotenoid xanthophylls and, over a month or two, turns flour to a consistent white color. Aging doesn’t just affect the color of the flour—it also improves it. Aged flour is better for baking. Harold McGee, author of On Food and Cooking, explains this effect quite well: Aging has importantpractical results.
EDTA: A PRESERVATIVE IN YOUR MAYONNAISE & EATING REAL FOOD EDTA has many useful attributes that food scientists love, but to date its most important role is as a preservative. EDTA is remarkably efficient at stabilizing mixtures of fats and oils, retaining consistency for long periods of time and extending shelf life. As you’ve seen in natural products, sauces and mixtures with oil tendto separate.
MONOGLYCERIDES AND DIGLYCERIDES & EATING REAL FOOD Monoglycerides and diglycerides. Glycerides are the constituent molecule present in animal fats and vegetable oil. Triglycerides account for 99% of glycerides; monoglycerides and diglycerides make up just 1%. The only difference between the molecules is in the number of fatty acid chains attached (you can infer the numbers from thesuffixes).
POLYSORBATE 80: ARE YOU EATING THIS MYSTERIOUS INGREDIENT Polysorbate 80 is basically an organic compound of acids and alcohols (esters) of a combined molecules (copolymer) of glycerin (a sweet syrupy alcohol) and a polyhydric alcohol (a radical attached to a petroleum product). A radical is an atom that contains 1 or more unpaired electrons causing it to be highly reactive in most cases. CARAMEL COLOR: WHAT THE HECK IS IT? & EATING REAL FOOD Generally, yes. Caramel color is derived from natural sources (sugar or corn). But so are compounds like high fructose corn syrup. Certainly, the form of sugar used in creating the caramel color will be a refined product. It’s natural, but about two steps away from a natural state of existence. INGREDIENTS IN GREENIES CANINE/DOG DENTAL CHEWS & EATING Ingredients in Greenies Canine/Dog Dental Chews. Gelatin, wheat protein isolate, glycerin, pea protein, water, potato protein, sodium caseinate, natural poultry flavor, lecithin, minerals (dicalcium phosphate, potassium chloride, magnesium amino acid chelate, calcium carbonate, zinc sulfate, ferrous sulfate, copper sulfate, manganesesulfate
CHIPOTLE’S FLOUR TORTILLAS AND TRANS FAT & EATING REAL FOOD With less than 0.5g per serving, it’s a very tiny portion of trans fat. Technically, Chipotle is allowed to advertise that their tortillas have “zero trans fat”. But they didn’t here, and they should be commended for that. While I eat at Chipotle much less frequently than I used to, it’s nice to know that a chain restaurantactually
MICHIGAN RESIDENTS CAN NOW SELL FOOD THEY MAKE AT HOME Michigan’s governor, Jennifer Granholm, signed legislation today that will allow citizens to sell some food products they make in their own kitchen. These cottage foods are typically ‘non-dangerous’ items such as baked goods, james, and jellies.. Previously, home cooks had to find a certified commercial kitchen and pay a licensing fee to sell their products. WHAT THE HECK IS IN BUDWEISER AND BUD LIGHT CHELADACARBS IN BUD LIGHT CHELADABUD LIGHT CHELADABUDWEISER AND CLAMATO CHELADACHELADA BUD LIGHT BEERBUDWEISER AND CLAMATOBUD LIGHT CHELADA INGREDIENTS Water, tomato concentrate, high fructose corn syrup, monosodium glutamate, salt, citric acid, onion powder, celery seed, ascorbic acid, garlic powder, dried clam broth, spices, vinegar, natural flavors, red 40. Somewhat surprisingly, Mott’s is not using any artificial flavorings, though they are using artificial red dye toenhance the color
ARCHIVE & EATING REAL FOOD Absolutely everything. Did Breyers Just Wreck Their Ice Cream Line? What’s in McDonald’s Big Mac Sauce? Is Kobe Beef Food’s Biggest Scam? What the heck is in Budweiser and Bud Light Chelada!? MICHIGAN RESIDENTS CAN NOW SELL FOOD THEY MAKE AT HOME Michigan’s governor, Jennifer Granholm, signed legislation today that will allow citizens to sell some food products they make in their own kitchen. These cottage foods are typically ‘non-dangerous’ items such as baked goods, james, and jellies.. Previously, home cooks had to find a certified commercial kitchen and pay a licensing fee to sell their products. WHAT’S IN HIDDEN VALLEY’S RANCH DRESSING? & EATING REAL FOOD Here’s what’s in Hidden Valley’s ranch dressing: Vegetable oil, egg yolk, sugar, salt, buttermilk, spices, garlic, onion, vinegar, phosphoric acid, xanthan gum, modified food starch, MSG, artificial flavors, disodium phosphate, sorbic acid, calcium disodium EDTA, disodium inosinate and disodium guanylate. Reading through the list,you
LIQUID MARGARINE IS DISGUSTING & EATING REAL FOOD Liquid margarine is disgusting. While researching the McRib, I noticed the ingredients in liquid margarine. Margarine is a chemical solid marketed as an alternative to butter. Aside from its synthetic origin, margarine tastes awful. Seriously, one of the least satisfying tastes ever. But it has three things going for it: Less fat, lower price DECONSTRUCTING A CHEETO & EATING REAL FOOD Artificial color and artificial flavor are the only ingredients standing in the way of Cheetos gaining all-natural status. Partially hydrogenated soybean oil is iffy (and trans-fatty), but not unreasonable. And they use real cheddar cheese! Artificial junk is a deal breaker for me, but for a high-markup snack this could have beena lot worse.
MECHANICALLY SEPARATED CHICKEN & EATING REAL FOOD Mechanically separated poultry is a paste-like and batter-like poultry product produced by forcing bones, with attached edible tissue, through a sieve or similar device under high pressure to separate bone from the edible tissue. Mechanically separated poultry has been used in poultry products since the late 1960’s. WHY IS CORN BAD? & EATING REAL FOOD Farmers receive more money for corn so that’s what they grow. (The corn you’re thinking of is the sweet variety. Most farmed corn is not the kind you’d eat.) Corn drains nutrients from soil, particularly nitrogen. Traditional farms use cover crops or rotation to restore fertility. Conventional farms use fertilizer — lots andlots of
DID BREYERS JUST WRECK THEIR ICE CREAM LINE? & EATING REAL Breyers has always been that slightly-more-expensive ice cream at the grocery store that you always stock up on when it’s discounted. As a lover of natural food, I loved Breyers for printing all-natural on their label and, by golly, actually using all-natural ingredients.. Even Breyers is not immune to the pressure of making money, and evidently somewhere between their parent conglomerate CINNAMON ROLL & EATING REAL FOOD Large restaurant chains tend to rely on artificial ingredients to help preserve their product and create a universal taste. Panera Bread, which portrays itself as an upstanding bakery and purveyor of high-quality foods, is no different. WHO PUT ALUMINUM IN MY BAKING POWDER? & EATING REAL FOOD Most commercial baking powder is double-acting, meaning that it works both as it is added to a recipe and again when it is heated. Double-acting is where sodium aluminum sulfate comes in; it is an acid used during the heating side of the expansion reaction. It just so happens that sodium aluminum sulfate is an easy compound to work with,which
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DID BREYERS JUST WRECK THEIR ICE CREAM LINE?July 1, 2012
Even Breyers is not immune to the pressure of making money, and evidently somewhere between their parent conglomerate (Unilever) and their production line, they have massively overhauled their formula. Read this article » WHAT’S IN MCDONALD’S BIG MAC SAUCE?May 5, 2012
Before I swore off McDonald’s, Big Mac was my time-crunch meal of choice. Years later, my mouth waters as I fondly recall the relative perfection of that sandwich. Read this article » IS KOBE BEEF FOOD’S BIGGEST SCAM?May 4, 2012
An update on “Kobe Beef” found in the United States Read this article » WHAT THE HECK IS IN BUDWEISER AND BUD LIGHT CHELADA!?April 1, 2012
Though I love a good beer, a good tomato and a good clam, I’ve never particularly enjoyed their combined taste in beverage form. Read this article » SWEETENERS: AN OVERVIEWMarch 31, 2012
Stop for a moment and think about the last few things you ate or drank. Were any of them sweet? How did that sweetness come to be? Read this article » PALEO’S SWEET TOOTH: CAVEMAN COOKIESJanuary 31, 2012
Can a cookie get any more natural than this? Read this article » LIQUID MARGARINE IS DISGUSTINGNovember 17, 2011
Margarine is a chemical solid marketed as an alternative to butter. Aside from its synthetic origin, margarine tastes awful. Read this article » WHAT’S IN A MCRIB? INGREDIENTS AND A BRIEF HISTORYNovember 17, 2011
On the surface, it may seem that McDonald’s executives have no clue what to do with the McRib. I think they’ve marketed this sandwichperfectly.
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