6 Of Your Favorite Foods (That Have Horrible Secrets)

We don’t mean to exaggerate our suit, but some might say that meat is literally crucial to human survival. That’s why, over hour, we’ve learned to stop feeing random berries in the forest and pay attention to what exactly we’re putting into our food holes. But while we expressed the view that our eateries, grocery store, and farmers are being honest about what they’re selling, the horrific true is that what they’re genuinely feeding us are lies . Damn lies.

And sometimes mold.


Wineries Are Spiking Wines With Wood Chips And Grape Juice

Good wine, the kind that doesn’t come in containers with a mascot on it, can get expensive. It’s made from the finest of grapes, and is then turn left ferment in coffins made of rich oak. That’s why wines with a deep colour and a slightly wooden savour are a surefire sign of quality. Except that wineries help find a much more efficient route of making their wine its oaken flavor: They simply put lumber in the wine.

Greece and Grapes “I’m getting suggestions of shattered chair and old deck.”

Turns out that those barrels you visualized on the tour of your local winery may have only been for show. Wooden casks are now being replaced with steel vats, but to keep the wine’s expensive oaken taste, it gets mixed with “barrel alternatives.” That’s a fancy term for wood staves, chips, and even shavings thrown into a vat along with the wine. Why? Because applying shavings shaves a dollar off the cost of a bottle( on their purpose, of course , not ours ), up until all those splinter-related lawsuits presumably start pouring in.

Carol Franzia/ Bronco Wine Yes, this one has a very nice garden hose bouquet.

But that’s not the only route wineries are cutting corners. A plenty of wine is built employing something called “Mega Purple, “ which sounds like the main rascal in a coloring-themed manga. It’s a grape concentrate, or slurry, which big wine labels add to underwhelming red wine to intensify the flavor and coloring and sometimes even to mask spoilage. It’s estimated that over 25 million bottles get spiked with Mega Purple on a yearly basis. Many wineries rely so heavily on it that they have their own reverse-osmosis machines which let them make their own concentrates by extracting the booze from their shitty wines to pump up slightly less shitty wine. Yummy.

Andy Perdue/ Great Northwest Wine The flavor of hundreds of thousands of$ 3 wines.

And then there’s the migrant labor. California’s famous Napa Valley is heavily dependent on migrant laborers, to the extent that The New York Times wrote that “nearly every drop” of the wine depends on them. And lest you think they’re being treated well, that’s not how migrant labor projects. Vineyards overwork their laborers, and often cheat them out of most of their paychecks through exorbitant living expenditures, inducing it so that a typical worker might only earn $10 for ten hours of backbreaking work. It seems that from battleground to cellar, something other than grapes is being squeezed.


A Third Of All Fish Is Intentionally Mislabeled

Like most humen( except for those people who compulsively eat pennies ), we’re very special about the things we eat. As a result, “mystery meat” is regarded as less of a gourmet experience and more of a post-apocalyptic necessity. But in seafood restaurants, one out of three times, what you spade on your fork might not be what you pointed at on the menu at all.

As we’ve mentioned before, the food industry has a long history of falsely labeling things to attract picky customers. However, when it comes to selling fish, mislabeling has become an epidemic. According to an investigation by Oceana, which tested 1,200 samples from supermarkets and restaurants across 21 states, it was discovered that 33 percent of fish were mislabeled. In South California, that number rose to an astonishing 52 percentage, meaning there were more phony fish than the real McCod. Nowhere but LA could even their fish be mostly fake.

Yoon S. Byun/ The Boston Globe One always lies about being tuna, the other ever tells the truth. You may ask no questions.

The fish most likely to be counterfeit was ruby-red snapper. Of the 120 samples they tested, merely seven were in truth cherry-red snapper, constructing them the rarest fish to spot, second only to the Loch ness monster. White tuna also belongs on a milk container, as 84 percentage of its samples turned out to be escolar, which can cause nasty digestive problems. Other usually mislabeled fish include halibut, grouper, cod, and Chilean sea bass. And it turns out that sushi restaurants likewise rest their sashimi on a couch of lies, because 74 percent of the samples from such venues were mislabeled, attaining your local gas station actually the safest place to eat sushi.

So for those of us who would like to know what sea monster we’re shoveling down our throats, here’s a helpful map 😛 TAGEND

Oceana And the side of prawns you ordered are spray-painted cockroaches.

As you can tell, lots of these hidden fish don’t sound too tasty, and they’re also nowhere near as valuable as the listed fish. But even if they were as good( they aren’t ), not a lot of people would pay the same for some slickback, toothfish, or weakfish … or giltheaded seabream, which sounds like one of Jethro Tull’s lesser albums. We’re most worried about the Asian “catfish, ” but that’s since we are don’t believe in feeing meat that comes with a garnish of quotation marks.


Farmers Marketplace And Farm-To-Table Restaurants Are Full Of Frauds

Tired of the faceless franchise eateries serving over-salted slop? The depressingly lighted chain supermarkets selling you genetically modified, hormone-injected, battery-farmed zucchinis? Well then it’s time to put one across your horn-rimmed glasses and plaid shirt and brain on over to those quaint farmers marketplaces and farm-to-table eateries for some wholesome, unmolested meat. Except that the ethical side of food production isn’t all that ethical either, having been infiltrated by frauds and con artist. Who knew you couldn’t trust some random dude in overalls?

In California, farmers market cheaters are running rampant. Plenty of the state is farmland, so it’s easy to presume most of your meat is coming straight from the field. However, when the NBCLA did an undercover investigations conducted by farmers marketplaces in the area, they discovered that many of them were apparently selling makes they hadn’t cultivated themselves.

See, in order to sell at a farmers marketplace, you actually have to be a farmer — a verified one, with a pitchfork and everything. But when the NBCLA drove to the “farms, ” all they found were a bunch of weeds/ dirt battlegrounds. So unless these farmers were all part of some wizardly hippie collective magicking up their render out of thin air, it’s safe to accept they were selling you the same stuff you could find at a Walmart at half the cost. Fake farmers are popping up around the country, some of them so brazen that they’ll specifically label their food pesticide-free while having no idea whether that’s true or not. How would they know? They’re not really farmers.

The same kind of chicanery goes on at farm-to-table eateries. A series of uncovers in The Tampa Bay Times exposed the myriad styles your favorite locally sourced hipster eating collective could be lying to you, from frozen food masquerading as fresh and buying pre-made bowls, to fish mislabeling and food recognized as “organic” or “non-GMO” which is now being the exact opposite. As the owner of the famous Chino Farms noted: “Chefs will come, write down notes, leave without buying anything, and then say they’re serving our food at their restaurants.” They hypocrisy is so intense that one restaurant even had a “F ** k Monsanto Salad” on its menu( along with truffle fries ), but when a reporter confronted the cook about where he got his create, he shrugged and said, “It’s really hard to find non-GMO produce.” But it’s so, so simple to lie.


Lots Of Craft Whiskey Labels Don’t Even Make Their Own Alcohol

Whiskey is the drink that transgresses through all social impediments — and we don’t only mean that it’ll build you get naked in public. The brown stuff is famous for its variety in taste, each brand having its own distinct flavor profile. There’s a whiskey out there for everyone, almost literally these days. With the growing popularity of small-scale batches, hundreds of artisanal whiskeys are bringing their subtly unique flavor to the masses. Well , not all that unique, truly, as most American small-scale batches all come from the same giant vats in Indiana.

Eagle Country Online Your typical seven-story startup.

While craft whiskeys like to pretend they’re all wholesome small and medium-sized companies distilling hooch from an ancient household recipe, the sad fact that this is often a marketing stunt. To cut corners, many of these new artisanal labels buy their alcohol wholesale from a single factory distillery in Indiana. MGP( formerly Seagrams) mass makes all kinds of alcohol( including “food grade industrial alcohol” ), and is known for its low cost and consistency in savor — the same consistency that then get poured into dozens of differently labeled bottles, each boasting of their “individual and unique” savour. So if you ever would like to know how you were able to buy 15 -year-aged rye from a company that only started in June, there’s your answer.

As for the why, start-up distilleries often use the same excuse. They do it as “a means to develop a brand and help fund the next step” of distilling their own booze. But it’s easier and cheaper and lazier, and often they never stop. Some craftsmanship labels even go as far as to create “Potemkin distilleries” — shiny distilleries that produce nothing but the appearing of self-sufficiency while the label retains slinging their inexpensive mill liquor. Even some fairly large labels cut the same corners, such as Bulleit, George Dickel rye, and Angel’s Envy, while other so-called craftsmanship labels are in fact owned by bigger, more mass-produced companies looking to upsell their leftovers. Most of them don’t even modify their factory liquor before they pour it into their fancy bottles, which turn out to be the only things they put some endeavour into.

Knotter Bourbon At least these guys are upfront about it.

But if you really like MGP’s stuff( after all, you’ve likely already drunk loads of it without recognise ), at the least there’s one label that doesn’t “re fucking lying to” you. Knotter( as in “not our”) Bourbon markets its booze with the statement “We didn’t distill this bourbon. Nope , not a drop.” Now that’s the various kinds of straight-shootin’ integrity we like to see.


Licorice Causes All Sorts Of Medical Problems

Licorice is one of those divisive candies. Either you desire ’em, or you’ve feed the black ones. Its distinctive taste comes from the licorice root, a plant that shows nature is very easy to has become a very boring Willy Wonka. But as is the case with any plant life, new biological discoveries can change the behavior we look at them every day. And regrettably for licorice fans out there, licorice root is terrible for you.

Rik Schuiling/ TropCrop – TCS And not just terrible-tasting.

In 2001, Finnish researchers discovered that licorice root is a complicating factor in maternities, leading to premature birth — so best not use it as a teething tool either unless you crave your kid to stay under four feet. But the listing goes on. The root can also be a contributing factor in kidney disease, breast malignancies, and( obviously) diabetes. It can also interfere with medications such as blood thinners and insulin. It’s poison, is what we’re saying. Simply be safe and eat sugar straight out of the bag.

But don’t expresses concern about those little health niggles, as licorice can straight up kill you as well. Because it bolt with your potassium degree, the FDA has cautioned people over 40 that they can develop heart difficulties simply by eating two ounces of licorice candy daily for 2 week. The FDA even moved in so far as to say that everyone, regardless of their age or how healthy they find themselves, should be careful consuming licorice. Fortunately, the problem is usually reversible if you stop feeing the stuff. Great! It’s the cigarettes of sweets! Time for a whole new ad campaign.


The Best “Aged” Steaks Involve Mold

Aged steak is delicious. It’s so delicious that most of us never even question why on ground “aging” meat would be a good thing; it simply obviously is. And for those of you who would like to keep living with that ignorant bliss, best you stop reading here and move enjoy a juicy Matrix steak right now.

Christopher Thomond/ The Guardian Bon appetit.

For the rest of you intrepid explorers … we don’t has been able to sugar-coat this for you, so we’re just going to show you what your $80 dry-aged steak looks like 15 minutes before you set it in your mouth.

Men’s Health Bad appetit.

The somewhat-revolting fact is that steak gets aged by controlled rotting — like cheese, only made from the disintegrating carcass of a dead animal. Dry-aging beef, the old-school way of doing it, is to be undertaken by placing the meat in an environment where the cook controls the temperature, humidity, and ventilation. This process causes the meat to dry in a manner that is to increases its flavor while the beef slowly decompositions and becomes more tender. Meanwhile, the outer layer of the beef rapidly transforms into a horrific crust of mold, which is then cut off right before you eat it, which entails hobos eating out of the dumpster and people paying a few hundred dollars for a steak do have something in common after all.

Unfortunately, this fungus feast for steak admirers is merely getting worse, as gourmet eateries are starting a crazy arms race about it, trying to out-age each other like they’re bitter competitors who wound up in the same retirement home. 55 -day steak, 100 -day steak, 180 -day steak … soon, you’ll have an aged steak that’s age-old enough to drive. The current win believe that there is the Dallas Chop House in Texas( where else) which served a 459 -day steak. If they’d aged it any longer, it’ll look about as appetizing as a zombie from The Walking Dead right before it makes your plate.

Serious Eats Are we sure “aged” isn’t naturopath for “roadkill? “

So while the food industry is constantly lying to you about where and how your favorite eatings come into being, we guess the moral here is that sometimes, we should be grateful for the lies.

Dry-aging steak at home is actually still kind of a neat process to watch, try it yourself and assure .

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