Top 3 Disgusting Ingredients You’ve Probably Eaten Today

1. The First Approval Of Viruses As A Food Additive

The Food and Drug Administration approved, six years ago, a cocktail of bacteria-killing viruses to prevent listeriosis.  There are about 1600 cases of listeriosis, with 410 deaths per year in the United States.

The special viruses (bacteriophages) are sprayed on poultry products and ready-to-eat meat just before they are packaged.  What will happen when listeria develops resistance to the bacteriophages over time? 

These viral additives are used to fight potential infections from poor quality meat.  Why expose millions of individuals to unnecessary risk for the benefit of so few? What food safety authorities should really do is raise the standards and improve the quality of our food supply. What’s your opinion on the latest food additive?

2. Insect Filth, Mold, Rodent Filth, Maggots

The US Food and Drug Administration condones a certain percentage of natural contaminants in the food supply chain.  Here’s how many of these yummy-nummies to expect in your food:

All spice, ground: average of 30 or more insect fragments / 10g; 1 or more rodent hairs / 10g

Berries: average mold count is 60% or more; average of 4 or more larvae per 500 g; 10 or more whole insects or equivalent per 500 g.

Frozen broccoli: 60 or more aphids and/or thrips and/or mites per 100 g.

Chocolate: 60 or more insect fragments per 100 grams; 1 or more rodent hairs per 100 grams; (when six 100-gram subsamples are examined)

Macaroni and noodle products: 225 insect fragments or more / 225g

Canned and dried mushrooms: 20 or more maggots of any size / 100g; 75 mites / 100g

Peanut butter: 30 or more insect fragments / 100g; 1 or more rodent hairs / 100g

Tomato juice: 10 or more fly eggs / 100g; 5 or more fly eggs and 1 or more maggots / 100g; average mold count in 6 subsamples is 24%.

Tomato paste: 30 or more fly eggs / 100g; 15 or more fly eggs and 1 or more maggots / 100g; 2 or more maggots /100g in a minimum of 12 subsamples.

Source

Some products may have natural contaminants, others not.  Unfortunately, the European Union does not regulate the amount of filth or mold in food; it has explicitly exempted the above listed “ingredients” from regulation.

Don’t misunderstand me, entomophagy is not gross.  The benefits of eating insects are overwhelming, but there’s a very big difference between eating processed remnants of bugs and rats, and consuming healthy & edible insects that are rich in proteins, minerals and vitamins.

3. Cellulose

Cellulose comes in a variety of forms – powdered cellulose (E460ii), microcrystalline cellulose (MCC or E460i) or cellulose gum – each with a specific use.  The odorless and tasteless powdered cellulose is sourced from either bamboo or cotton-based plant material.  Often labeled as high-fiber or reduced fat, the “miracle” ingredient may be used in the following foods: cheese, yogurt, ice cream, processed fruits, vegetables, cereals, pre-cooked pasta, and bakery wares. 

Dan Inman, director of R&D at J. Rettenmaier USA, said that manufacturers add cellulose to their products because it acts as an extender, reducing breakage and providing structure.  Food producers from all over the world save almost 30% in ingredient costs by going for cellulose as a filler or thickener.  Powdered cellulose can replace as much as 50% of the fat in some biscuits, cakes and cookies.

Sara Lee, Taco Bell, Jack in the Box, Pizza Hut, Wendy’s, Dole, KFC, Nestle and Kraft Foods are some of the many brands that put wood in our food.  Safe or not, it’s disturbingly unnatural to have cellulose in aliments. No wonder food doesn’t taste anymore as it used to.