And bugs, and antifreeze, and cardboard. Check it out:
Ingredient: Carmine. Also known as: Cochineal extract. Used for: red food coloring, often in juices, yogurts, and lipstick. Source: The crushed and squeezed bodies of beetles.
Ingredient: Cellulose. Also known as: Carboxymethylcellulose, CMC, cellulose gum, sodium carboxymethylcellulose. Used for: texture in breads and meat (or meat-like products), a binding and anticrystallization agent in store-bought frosting. Counts as dietary fiber in nutrition labeling. Source: wood and cotton lint. Next time there’s more people than food at the barbecue, just tear up the paper towels you drained the lettuce on, empty the dryer trap, and mix it all into the hamburger meat. I always knew there was some way to recycle that stuff!
Ingredient: Propylene glycol. Also known as: propylene glycol alginate. Used for: texture in dairy products and salad dressings, store-bought frostings (also helps to produce the water vapor in those electronic cigarettes I was talking about in an earlier post! Aggh!). Source: According to Dow, a manufacturer of propylene glycol, it is “a petroleum-based raw material.” It is very versatile, making it perfect for just about anything. More from Dow:
“Propylene glycol (PG) is a clear, colorless liquid with the consistency of syrup. It is practically odorless and tasteless. It is hygroscopic (attracts water), has low toxicity and outstanding stability, as well as high flash and boiling points, low vapor pressure and broad solvency. In addition, propylene glycol is an excellent solvent for many organic compounds and is completely water-soluble. These properties make PG ideal for a wide array of applications, such as:
- Antifreezes, Coolants and Aircraft Deicing Fluids
- Chemical Intermediates
- Cosmetics and Personal Care Products
- Flavors and Fragrances
- Heat Transfer Fluids
- Hydraulic Fluids
- Thermoset Plastic Formulations”
You know what? Here’s the link to Dow’s info page on propylene glycol: http://www.dow.com/propyleneglycol/about/ …they can say it better than I can. There may be different strains that they use for making antifreeze and ranch dressing, but I”m kind of freaked out about knowing that I’m eating something that is one molecule away from being antifreeze. It’s like that poop burger they supposedly made in Japan.
There may be a lot of processing that goes into removing the doodoo flavor, and there has since been some speculation that the “shit burger” was a hoax (although nothing I’ve seen has proven for a fact that the feces burger was not a real thing). But you can’t take that back. LOL at about 1:34…look at the label on the fridge. It’s right there. I’m sure that once this hits the market, they won’t be calling it Potty Patties or anything of the like…they might even label it as health food that’s low-fat, high in protein, and doesn’t require the slaughter of animals, and market it to vegetarians. I wonder what kind of scientific word they’ll come up with to put on the label to disguise the fact that it’s poop.
Here is a link to a handy-dandy list of food additives, where they come from, and what they’re used for, for sometime when you’re bored and reading the back of the Doritos bag. http://www.cspinet.org/reports/chemcuisine.htm
I got into this post on food additives today because I’ve been doing some research, and thought I’d share. Yesterday at the clinic, my pap was smeared, but the CRNP told me that I needed to go to a real doctor (really.) about my uterus, since the results of the PAP would take three weeks to come back (really?!). She could tell immediately, however, that I had a bacterial infection of the kidneys. I’ve had no symptoms other than some occasional dull pain that I thought had to do with normal menstrual happenings (not that I have any menstrual happenings that resemble normal). What caused the infection, then? “Some food additives,” she said, “can cause bacterial infections.” Awesome.
Also, apparently refined sugar is filtered through burnt cow bones, or “natural charcoal,” to remove the color. http://www.vrg.org/journal/vj2007issue4/vj2007issue4.pdf
So these are just a few of the things I’ve found out in the last day or so. It all just cements, for me, the notion that people should eat food that still resembles the form it came in originally.