whole foods...
for example: kraft cheese is made in a chem lab apparently. i came to this conclusion by looking at the ingredients. real cheese conisite of some enzyms and some milk and mayb 1-3 other ingredients. kraft chees has a list of ingredients so long that it's tall as the packaging. just look at the difference between tilamook and kraft the next time you go to the store.
i want the pizza made out of real food. nothing that's been degerminated or anything else. and nothing made of chemical subsitutes. i want real food. the kind that would have existed even a couple hundred years ago.... not something that modern chemistry has brought into being.
another example: real lard vs partially hydroginated vegetable oil.... or whatever it's called. i'd rather have the real lard.
Those ingredients you see are mandated by the government, and they are the scientific terms for additives such as citrus acid (juice from a fruit) or salt (sodium chloride) that aid in the preservation of the material. For things to last a long time on the shelf, they need additives to stop the growth of harmful bacteria. Look at all the many people and posts here about how everyone is trying to figure out how to make pepper or garlic infused oils at home.
It can’t be done. Homemade oils have a shelf life of 7 – 14 days if stored in the fridge, shorter if not. To do it commercially, you need access to microbial inhibitors and acidifiers (all things with big names) to keep from making a big ole batch of botulism…..and those additives have a big fancy scientific name. Then again, so does everything we eat! Check this:
I’m thinking for lunch I’m going to have a bowl of lactuca sativa with solanum lycopersicum, and strips of meleagris ocellata prepared in an aqueous sodium chloride solution prior to the intiation of a conductive thermal energy transfer. All of which will be topped with piper nigrum, sodium chloride, and an emulsification of impure dilute acetic acid and lipids.
Uh.....salad with lettuce, tomato, grilled turkey, salt, pepper and a vinaigrette!
By using the scientific names for ordinary items, it sounds freaky, but that is only if you aren’t versed in the lingo.
that's funny.... i'm eating some cheese now that was made of milk, pepper, salt and enzymes. those preservatives aren't necessary. they just make stuff last longer so the company can waste less.
I would have to assume that's something you paid a pretty penny for and is fairly local to you from its starting point. Not everyone lives near a dairy and not those preservatives aren't so the company can waste less, it's so people don't get sick from eating spoiled food like they did at the turn of the last century.that's funny.... i'm eating some cheese now that was made of milk, pepper, salt and enzymes. those preservatives aren't necessary. they just make stuff last longer so the company can waste less.
MERTON said:that's funny.... i'm eating some cheese now that was made of milk, pepper, salt and enzymes. those preservatives aren't necessary. they just make stuff last longer so the company can waste less.
that's funny.... i'm eating some cheese now that was made of milk, pepper, salt and enzymes. those preservatives aren't necessary. they just make stuff last longer so the company can waste less.
it needs to be somewhat healthy and not made with any unwhole grains or unwhole other foods. i'm looking to get a healthy 3,000 calories for about $2 ($3 at most). is this possible?