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| absurd marketing bullshittery |
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| Zero999:
--- Quote from: nightfire on May 24, 2022, 12:43:43 am --- --- Quote from: MikeK on May 23, 2022, 11:46:03 pm --- --- Quote from: SiliconWizard on May 23, 2022, 05:36:34 pm ---Of course one of the most common is added sugar in just about everything. Do people naturally expect significant amounts of sugar in salty food? Yet it's there. But the list is endless. --- End quote --- One thing I never expected to have sugar added was packaged bacon. Totally surprised me when I saw it recently. (I don't think I've looked at the ingredients before). So I bought the one without sugar added and guess what?....It tastes like bacon! I'm wondering if the sugar is added to balance the salty taste. --- End quote --- Sugar is a natural taste intensifier, and can help (by drawing some water) with drying bacon. Yes, bad world, as sugar is not considered something you have (legally) to declare for its taste intensifying abilities, so a producer could claim that it is "free of artificial intensifiers" --- End quote --- Sugar is often added to meats to enhance browning, as it caramelises when cooked.I used to work at a supermarket where they sold, rotisserie basted chicken, which had sugar added to the marinade. It was only a little bit. Not enough to cause a problem to a diabetic. |
| PlainName:
--- Quote from: free_electron on May 24, 2022, 04:45:36 am --- --- Quote from: TimFox on May 24, 2022, 03:01:08 am ---Was that actually a package of cheese, or "pasteurized process cheese food" or other industrial product? --- End quote --- it was some goat cheese with blueberries. can't find the wrapper. --- End quote --- I might be thick but I would assume that didn't contain milk or milk products. Sure, it would contain goat milk, but that's not 'milk' as we generally know it. |
| Stray Electron:
--- Quote from: free_electron on May 23, 2022, 05:08:49 am ---I was munching on a bag of chips. Ingredients : Potato , safflower oil , salt. In big bold lettering on the front of the package : Gluten free Of course it's gluten free. it doesn't contain any wheat or other grains that contain glutenin. :palm: They might as well put things like "Does not contain elephants" or "Comes without steering wheel" what's next ? A bag of salad that says "Vegan friendly" ? A bag of rice that says "No cows inside" ? post your marketing bullshittery gripes below. i'm curious to see what other bullshittery is out there. --- End quote --- A "Gluten Free" label isn't bullshittery. It says that the product doesn't contain ANY gluten, not even trace amounts. Unlike products that are made in the same facility as gluten containing products and that can contain traces of gluten because of cross contamination. My wife is allergic to gluten and can't have even trace amounts of it. One of her BIG complaints is that, in most places, she can't even eat the french fries. Even though FFs are nothing but potatoes fried in oil, she can't eat them because most places use the same oil and and fryers to cook breaded items such as breaded chicken fingers. And yes, eating FFs cooking in oil that has been used to cook any breaded product WILL make her sick. Ask me how I know! Her FFs MUST be cooked in a fryer and in oil that hasn't been used to cook any breaded food product. But surprisingly few restaurants are willing to have or use two different fryers. Eating "Gluten Free" is a fad by some people but for many people it's a medical necessity. I'm happy to say that many restaurants are becoming aware of that and if you tell them that you want something gluten free then they will ask if you have a gluten allergy and if you tell them "yes" then they will write it on the order instead of just verbally telling the cooks and food prep people so they will take more caution not to cross contaminate the food. You would be surprised at how many times we're ordered simple things like salads and we find pieces of bread, meat, pasta and other vegetables in it that shouldn't be there and that fell in while the kitchen was preparing another dish. |
| Zero999:
--- Quote from: Stray Electron on May 24, 2022, 12:12:27 pm --- --- Quote from: free_electron on May 23, 2022, 05:08:49 am ---I was munching on a bag of chips. Ingredients : Potato , safflower oil , salt. In big bold lettering on the front of the package : Gluten free Of course it's gluten free. it doesn't contain any wheat or other grains that contain glutenin. :palm: They might as well put things like "Does not contain elephants" or "Comes without steering wheel" what's next ? A bag of salad that says "Vegan friendly" ? A bag of rice that says "No cows inside" ? post your marketing bullshittery gripes below. i'm curious to see what other bullshittery is out there. --- End quote --- A "Gluten Free" label isn't bullshittery. It says that the product doesn't contain ANY gluten, not even trace amounts. Unlike products that are made in the same facility as gluten containing products and that can contain traces of gluten because of cross contamination. My wife is allergic to gluten and can't have even trace amounts of it. One of her BIG complaints is that, in most places, she can't even eat the french fries. Even though FFs are nothing but potatoes fried in oil, she can't eat them because most places use the same oil and and fryers to cook breaded items such as breaded chicken fingers. And yes, eating FFs cooking in oil that has been used to cook any breaded product WILL make her sick. Ask me how I know! Her FFs MUST be cooked in a fryer and in oil that hasn't been used to cook any breaded food product. But surprisingly few restaurants are willing to have or use two different fryers. Eating "Gluten Free" is a fad by some people but for many people it's a medical necessity. I'm happy to say that many restaurants are becoming aware of that and if you tell them that you want something gluten free then they will ask if you have a gluten allergy and if you tell them "yes" then they will write it on the order instead of just verbally telling the cooks and food prep people so they will take more caution not to cross contaminate the food. You would be surprised at how many times we're ordered simple things like salads and we find pieces of bread, meat, pasta and other vegetables in it that shouldn't be there and that fell in while the kitchen was preparing another dish. --- End quote --- It's a minefield. Food allergies: peanut, wheat/gluten, milk, egg etc. are becoming increasingly common. The problem is, avoiding cross-contamination adds extra cost and it's virtually impossible to eliminate the smallest risk. There's the dilemma of catering for everyone, including those with allergies and charge higher prices, or the majority and charge less. |
| Stray Electron:
--- Quote from: Zero999 on May 23, 2022, 08:31:33 am --- --- Quote from: wraper on May 23, 2022, 08:28:39 am --- --- Quote from: Zero999 on May 23, 2022, 08:13:45 am ---Having clear food labeling laws helps. --- End quote --- However if you are gluten intolerant, you'd prefer a clear statement that it's gluten free, rather that reading a long list of contents and miss something that may be grain derived. It's completely different from "Vegan" and sorts of which are not related to health risks. --- End quote --- If you stick with plain, ready salted crisps, you'll be fine. If a trace is an issue, due to cross contamination, then you have an allergy, not an intolerance. --- End quote --- Wrong! Gluten intolerance isn't an allergy, it's a medical condition where gluten can and will eventually destroy the villi in the intestines. Without the villi, then you can't absorb the necessary annuitants and you will develop a wide range of symptoms (see below). If it was an allergy then merely touching it on the skin would immediately produce a reaction and at that point most people would know that they had a problem, but an intolerance is much more subtle and takes much longer to recognize and historically by the time that anyone recognized it the damage was already done. And yes, there are a small number of people that do have a true gluten allergy but there are many more that aren't allergy but still can't tolerate eating it. People, including me, use the term allergy for simplicity but it's more complicated than that and if you're going to discuss it or make decisions about your diet or anyone else's diet and food needs then you need to understand the difference. If people with a gluten intolerance continue to eat gluten then they eventually develop Celiac Disease. But technically by the time that it's considered "Celiac Disease" the villi are completely destroyed and the damage is already done and is irreversible. They found the intolerance in my wife before she had full blown Celiac but every time that she eats anything containing gluten she has all of the symptoms described below. Even trace amounts of gluten will cause most of the symptoms listed below. Celiac Disease. <https://www.healthline.com/nutrition/signs-you-are-gluten-intolerant> |
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