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Old 12-12-2007, 01:32 PM   #11
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Although the terms "flavoring" or "flavorant" in common language denote the combined chemical sensations of taste and smell, the same terms are usually used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Due to the high cost or unavailability of natural flavor extracts, most commercial flavorants are nature-identical, which means that they are the chemical equivalent of natural flavors but chemically synthesized rather than being extracted from the source materials.
These chemicals are made in a lab. They're are not from real plants.
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Old 12-12-2007, 02:03 PM   #12
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Originally Posted by StefiG View Post
"Although the terms "flavoring" or "flavorant" in common language denote the combined chemical sensations of taste and smell, the same terms are usually used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Due to the high cost or unavailability of natural flavor extracts, most commercial flavorants are nature-identical, which means that they are the chemical equivalent of natural flavors but chemically synthesized rather than being extracted from the source materials."

These chemicals are made in a lab. They're are not from real plants.
You said "added spices" were not good; that's what I was asking about.

"Nature-identical" above means identical to the natural substance. Even though they're made in a lab, they are chemically identical - there is no difference. What's wrong with that?
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Old 12-12-2007, 02:32 PM   #13
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Originally Posted by StefiG View Post
If it's just the natural juices or broth, that's fine. But if says it has added spices, that's not good.

The "broth," so-called, is what most people find objectionable. That's where the sodium and chemicals are.

I'm not sure what could be wrong with spices, unless they are spices that you, personally, don't like the taste of.

All you really need to do is read the labels carefully.
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Old 12-12-2007, 08:42 PM   #14
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Strefi - you seem to have several issues going on ... and are mixing a few of them up to be something else - misconceptions.

1) I don't know why you are bashing KFC other than it doesn't "smell" or "taste" the same as it used to ... that is thanks to the "Food Police" that have forced all such purveyors of fast food to change their cooking oils to reduce trans and saturated fats. The french fries from a major Fast Food place are now just so-so fries because they had to drop the major flavor contribution in the oil for their fries ... beef suet.

2) Yes - you do have a choice in what you get in your chicken/turkey that you buy from the market - turn the bird over and read the nutrition information on the label. If it is anything but 100% chicken/turkey - it must be listed on the label ... by law. If you're really curious about it - you can go out to the FDA website and find the regulations.

3) Added herbs/spices does not mean artifical "flavorings" or "flavorants" - if they are not natural herbs and/or spices or extracts from them - if they are chemistry lab concoctions they will be preceeded by the word "artificial". You can go out to the FDA website and find the regulations for this, too.

4) Brining/injecting ... arrgh .. here is how it works ... the reason for the high sodium content is so that osmotic pressure will draw fluid into the cells to keep the meat moister during cooking ... first the cells draw in the salt until they contain as much salt as the solution surrounding them ... then they draw in water until the salt/water ratio is equal - and along with the salt and water they also draw in the other "flavorings" in the brine (sugar, herbs, spices, etc.) until the osmotic pressures within the cells is equal to that outside the cells. Injecting with a brine, or soaking in a brine, works the same way. When the muscle fibers are heated (cooked) they shrink in two ways - in diameter and in length - by loading them with extra moisture before cooking ... they remain moister after cooking because although they lose the same amount of moisture - they had more mositure to start with - so they have more residual moister in the end.
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Old 12-12-2007, 10:27 PM   #15
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I am with you I do not like some one playing Dr Jekel and Hyde with my food I buy free range Chickens at the farmers mkt. and freeze a bunch for winter use, In a pinch I will buy Certified Kosher chicken and turkey either one has been rated best over the comercial brands. Tysons & etc.
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