We stay in places and countries most people can only dream about, so while on the road we tell you what it’s like. If we’re not travelling for a while, we live like locals, observe our surroundings and check out the news. We also take the piss- A LOT...
“For every three or four ounces of milk, Chobani and other companies can produce only one ounce of creamy Greek yogurt. The rest becomes acid whey. It’s a thin, runny waste product that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers. That could turn a waterway into what one expert calls a ‘dead sea,’ destroying aquatic life over potentially large areas. Spills of cheese whey, a cousin of Greek yogurt whey, have killed tens of thousands of fish around the country in recent years.”
2. Not-from-concentrate orange juice is processed with “flavor packs” to artificially ensure that each bottle tastes exactly the same.
No matter what time of year it is and which oranges the juice came from, big beverage companies make their products perfectly consistent by mixing the juice with carefully calibrated, brand-specific orange flavorings. These mixtures are added to replace the natural flavors lost when juice is chemically stripped of oxygen (“deaerated”) so that it can be kept in storage tanks for more than a year (!) without oxidizing.
Because the added flavor is technically derived from orange oil and extract, it doesn’t need to be specifically listed in the ingredients. Read more here.
4. Most commercial milk is made by combining, heating, homogenizing, and repackaging the milk of hundreds of cows.
Milk gets separated by huge industrial centrifuges into components (fat, protein, and other solids and liquids). Those milk parts are then recombined in various proportions to make perfectly uniform whole, low-fat, and skim milks.
Read more about the process — and how raw milk (aka the kind that comes straight from cows) became a thing of the past — in this L.A. Times article.
6. Many canned soups are flavored with MSG, even when they claim they aren’t.
The additive gives soups a meat-like flavor that helps make up for canning-induced blandness and less salt (many brands have reduced their use of salt thanks to nutrition concerns about high sodium levels).
MSG isn’t necessarily bad for you, but soup makers sneakily get around admitting that they use it by referring to it as “naturally occurring” (because it’s refined from vegetable and yeast proteins) and listing it in the ingredients as “yeast extract” or “hydrolyzed protein.” An actual ad war broke out in 2008 because Campbell’s and Progresso were so worried that customers wouldn’t buy soup they knew contained MSG.