When did our culinary atmosphere here in the United States start accepting chemical cocktails AKA faux foods - foodstuffs -inferior food as staples of everyday life? Go into any convenience store and you can get chips. What does one expect? Some fried potatoes with salt? Oh no, they have to have at least twenty ingredients. Go to the nearest fast food "restaurant" (which are everywhere) and order some "chicken" - if it has under thirty ingredients and is at least 70 % actual chicken, we'll... give the person who found that some sort of award! The chains add what they want to whatever it seems, as long as they can decrease the time from "kitchen" to patron, increase mouth-feel or "addictiveness" - sweets/fats.
I'm bothered by the cornucopia of chemical cocktails that surround us here in America. They're found everywhere. I'm talking about the ones that are labeled as "food." We are surrounded by fast "food" restaurants. Also, supermarkets are overflowing with boxed this and that. You want something freshly made? Why not head over to the deli counter? There, they will have salads and dishes full of every possible chemical preservative and "taste enhancer" possible. Around Christmas time I was trying to find some licorice candy for my dad. A lady wouldn't buy some certain candy because it was manufactured in China. I have no bias against the country - I've even been there and eat Asian market foods imported from there too. I wondered, though, if she's aware that many of the preservatives/chemicals found throughout the grocery store/convenience store/wherever are manufactured over there? Those chemicals/derived substances are put in thousands upon thousands of products that are the "food" here in the USA. That same "food" is fed/administered to us, human beings.
What ever happened to simple, honest, whole foods? Did they even exist in wide spread society? I'm 21. I think they were supposed to have existed in my great-grandmother's days. Is this true, or just a chimera?
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