12 Secrets Food Manufacturers Won’t Tell You – Food Industry

Did you know that more than half of the food products on store shelves contain inaccurate information about the composition and nutritional value? Manufacturers use small print, which you can’t make out without a magnifying glass, write blurry composition formulations and come up with another 1000 and 1 trick for you to choose their product. But we have good news – after reading our article it will be very difficult for you to deceive even the most cunning businessman.

Be Best Friends offers you to be critical of the banks and boxes that are on store shelves, and think carefully before buying. In the end, our health depends on it.

1. Behind the non-standard coloring or shape of eggs can be hiding diseases and poor bird nutrition

12 Secrets Food Manufacturers Won't Tell You - Food Industry
© pamperedchickenmama / Instagram   © Free-Images  

A faded shell indicates that the bird is old. Longitudinal grooves and wrinkles mean that the layer was sick with bronchitis, and rough specks indicate poor nutrition.

Free-range chicken meat and eggs are more expensive, but this inscription does not mean at all that the bird ran freely on the grass. Under the term “free-range” producers mean chickens in chicken coops. They are not locked in cramped cages, but they don’t even walk outdoors.

2. Lettuce is treated with a special substance so that you want to buy them

12 Secrets Food Manufacturers Won't Tell You - Food Industry
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The lettuce leaves from the store crunch more strongly than plucked from the garden. And all because manufacturers treat them with propylene glycol. This colorless liquid is a product of petrochemical processing. Propylene glycol retains moisture on the surface of the sheet, prevents it from rotting and gives crispness.

3. Large packs of coffee are not intended for home use, although they may be cheaper

12 Secrets Food Manufacturers Won't Tell You - Food Industry
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It is better to buy coffee in a small pack, because large packages are intended for restaurants and cafes. The secret is that coffee beans quickly lose their aroma. After two weeks, the coffee essentially turns into brown slurry.

4. Cookies without eggs and sugar are much more harmful than a natural piece of cake

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Vegan desserts without eggs, sugar, and butter claim to be healthy. Alas, this is not so. In order to make cookies or muffins without eggs, manufacturers add chemical substitutes to the dough: starch, gum, pectins and synthetic thickeners. Otherwise, the dessert will simply fall apart.

5. Previously, coconut oil was used as fuel, but now it is considered superfood.

12 Secrets Food Manufacturers Won't Tell You - Food Industry
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It’s all about competent advertising: it is believed that coconut oil lowers cholesterol. But this is not so – there is still no sensible research confirming this marketing tale. Perhaps the secret is that it is profitable to sell coconut oil – there are almost no production costs, but it costs even more than cream.

6. Chips are addictive due to a certain combination of tastes.

12 Secrets Food Manufacturers Won't Tell You - Food Industry
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The mathematician came up with the modern taste formula of chips and called it the “point of bliss.” This means that so much sugar, salt, fat and spices are added to the chips that there is no taste left in them. Such an explosive cocktail acts on pleasure zones in the brain and is addictive.

Manufacturers worked on the crunch – all store chips crunch at a certain volume. Scientists have found out what kind of sound customers like, and now they are fried chips to the correct condition.

7. Products labeled “gluten free” are only suitable for a small group of people, and harm others.

Gluten-free foods won’t make you slimmer or healthier. People who really don’t need gluten are few. Their body produces a violent reaction to unprocessed wheat: bread, cookies or pasta. And everyone else needs gluten – it improves brain function.

8. The dairy industry promotes skim milk, because it is beneficial to them, and not at all for your health

12 Secrets Food Manufacturers Won't Tell You - Food Industry
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The trick is that you can make good money on skim milk production: milk is sold to you, and milk fat is used for ice cream and other products. So from one liquid a wide range is obtained. In addition, as a result of processing, milk protein in low-fat products becomes an allergen and is almost not digested.

9. All fruit juices from the store contain as much sugar as harmful soda

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However, some drinks are still healthy, despite sugar. For example, blueberry and pomegranate juices benefit from the addition of glucose. True, doctors warn that drinking purchased juice should be done no more than once a week.

10. Add wood pulp or cotton pulp to the Parmigiano-Reggiano

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This is necessary so that the cheese does not stick together. Nutritionists say that there is nothing wrong with this supplement: our body simply does not digest this type of fiber.

11. Manufacturers add artificial fiber to food, which has an unpleasant “side effect”

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Fiber (English) – dietary fiber.

Dietary fiber is good for digestion, but only if it is of natural origin. The use of artificial fiber is fraught with bloating. If the package contains the ingredients inulin / maltodextrin / polydextrose, then the manufacturer decided to save and feed you synthetic dietary fiber.

12. Hydrogenated oil is more harmful than fat

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Hydrogenated vegetable oil is a true werewolf among vegetable oils. Once in your body, it does not behave as it should vegetable fat, but begins to clog vessels (like lard or bacon). Manufacturers love it for a low price and add it to crackers, corn flakes and convenience foods.

Bonus: a checklist of meaningless phrases that manufacturers use for you to buy their product

  • Easy. According to the buyer, a product with such a mark contains less calories, however, as a rule, it is simply diluted with water and thickeners are added. But such diluted products are more expensive.
  • Multigrain. Just bread, cookies, bread rolls were made not only from wheat, but added barley or spelled, which does not make the product magically useful.
  • Organic. Not a single official document has such a term, in fact, the manufacturer can put such a mark whenever he wants.
  • Low calorie. Products with reduced calories should be three times less nutritious than products with normal calories from the same manufacturer. Usually the difference is small, and the manufacturer simply glues another label on an almost identical product.
  • Enriched with vitamins. Vitamin D is often added to milk, but this does not make it more useful and it is impossible to use such milk to prevent vitamin deficiency.
  • Without trans fats. This phrase means that in one portion of the product contains less than 0.5 g of harmful fat. But the trick is that the product may still contain fats.

And how do you make purchases: carefully read the labels or throw in the basket everything that you like?

Preview Photo credit  pamperedchickenmama / InstagramFree-Images

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