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absurd marketing bullshittery
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free_electron:

--- Quote from: Gyro on May 24, 2022, 12:57:08 pm ---In short, anything that can cause medical 'damage' should be included. Consistency in labelling is definitely an issue, although in the UK, lobbying of government and manufacturers has lead to the widespread adoption of the 'crossed grain' symbol for instance.

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that would be the perfect way of doing it. a simple symbol in a fixed position on packaging. informative, targeting the audience it is for and to the point.


--- Quote ---but lots of people irritate me - I've reached that age!
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i've joined that club recently...


--- Quote ---The first time I saw it on US tv, I was truly shocked!
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you should see some of them. for depression,  "happy pills" ... And the ads in magazines. Once you are over 50 your doctor becomes your dealer. Have some lipitor , we'll throw in a bunch of others too.


--- Quote ---. Gluten is a completely man-made problem. Primitive wheat type grains, eg. Sorghum, were naturally virtually gluten free. It's many generations of selective breeding that have resulted in increasing gluten levels, first in hand baking, and then a massive increase with industrial scale food production, where manufacturers have demanded higher and higher gluten levels in their Wheat supplies. Wheat is (was?) cheap, it's the gluten which is the aptly named 'glue' that makes it possible to manufactur the 'nice' soft uniform supermarket sliced loaf, likewise cakes, pastry etc. It's a dirt cheap binder and thickener. Without it things just crumble, can't be machine sliced etc. If they can't use gluten then they have to resort to more expensive alternatives like pure corn starch, Xanthan gum etc. to achieve the same effect - it costs them more. Gluten levels are now so high that even people without an actual medical condition may actually be starting to suffer the magazine article 'bloating' etc. I don't know.

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Well , there is a story going around about the french baguettes The french had baguettes for hundreds of years (and regular round loaves of bread). When the US came to liberate france after ww2 they brought massive amounts of american white flour.
the french tried making their usual bread and it didn't really work well. they are used to a more coarse flour. (pain gris : grey bread) This american white fine flour just did not produce what they were used to so they altered the process and ended up with what is now seen as a baguette. The french have different styles of baguettes. Flutes, batards , batons, ficelles , pistolets...  When i grew up we were living like 10kilometres from the french border. every saturday morning , early : drive into france to the boulangerie and get a bunch of freshly baked stuff...
breakfast was croissants .. plain , chocolate, curled ones with raisins ... lunch was baguette jampbon-fromage.. ( the Boucherie : butchers) was right nextdoor to the boulangerie... tasty french boiled ham ... pate ... and the cheese shop was across the street ...  every couple of weeks we drove a bit deeper ( like 20 more km) to go to Auchan : a big french supermarket. to buy wine and other things. They had an electronics section where there was an amstrad computer. with BASIC in FRENCH !  every keyword was translated in french !  POUR x = 1 VERS 10. IMPR (short for imprimez , print ) .. that's all i remember ... it was a brown machine with a casette on the right side of the keyboard..

free_electron:

--- Quote from: Stray Electron on May 24, 2022, 01:04:47 pm --- Yeap, just about all grated cheese is dusted with flour to prevent the strands from sticking together.  That's just one of the many products that you won't expect to find gluten but you do.  I dare any of you to look through the list of ingredients in your regular food purchases and see how many contain gluten! In my experience probably well over 80%.  It's RARE that any soup doesn't have gluten and even things like the roasted chicken and sliced meats sold in the delicatessen have been injected with water containing gluten in order to make them weigh more and thus more profitable.  Go read the list of ingredients!

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question : are we talking gluten or glutenin ? as i understand it gluten forms when you add water to flour and knead it. it is the kneading that forms the molecular strands.

on the topic of cheese. i saw a recipe the other day to make home made mozzarella ..  I Was curious, so i watched it.
You take milk, butter or margarine, salt, corn starch, make a paste , add some store bought mozzarella , roll it in a ball , refrigerate. now you have home made mozzarella  :palm: no you don't . you made crap.

https://fb.watch/dcJ22gdjYd/


wraper:

--- Quote from: Ranayna on May 24, 2022, 01:52:41 pm ---But, and that is the interesting thing: I am totally fine with MSG.
But since there is a lot of FUD going around regarding MSG, many manufacturers replaced MSG with yeast extract.
I dread any product that claims "New improved recipe" or "No artificial flavor enhancers". Almost all of these have introduced yeast extract.

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Dreaded MSG is naturally contained in many if not most of the products, including yeast. So yeast extract is a way how to put a lot of MSG which is not chemically clean into a product without ever mentioning MSG. A similar thing happens with shampoo. If you read something like Sodium Coco Sulfate, It means a dirty version of  namely sodium lauryl (SLS) and sodium laureth (SLES) sulfates where it's way less controlled what's actually there. But sounds way more natural.
CatalinaWOW:
Sometimes you wish there was some bullshittery.  Here in the US, the ingredient list runs from highest percentage to lowest percentage though the actual percentage is not required (allows for trade secrets on recipes).  The wife bought into one of those diet programs where they provide the food.  One day I idly looked at the can which contained tuna salad and the first ingredient on the the list was titanium dioxide.  No wonder folks lose weight on such diets.
Ranayna:
That was the same in the EU for a long time. Only recently the percentage of "prominent" ingredients has to be included.
Your tuna salad would have to list the amount of tuna, for example.

When looking at nutritional tables on US products, i find it ridiculous that the manufacturers are allowed to round down. Crap like that results in "sugarfree" Tic Tacs, that are actually 90% or more sugar.  :palm:
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