The US probably has some of the best food in the world available, as well as some of the worst quality food you can find in western markets.
the bread aisle at most grocery stores is genuinely a waste of time. a lot of regional chains have their own bakeries, i know Publix has an excellent bakery, but the mass produced stuff is appalling and I don't understand how adults retain a taste for it.
Because it's basically cake and the carb dopamine hit has unconsciously conditioned them, exactly as desired.
The manufactured food industry has spent countless billions into R&D at making their products as irresistable as possible with the goal of selling as much product as possible. Seemingly nobody in those boardrooms ever considered that the result would be a mass obesity crisis.
They're all uniform, pre-sliced loaves. Even when the bread is different the size, shape, and the thickness of the slices always stay the same. These are such desirable qualities that most of the people
who by mass produced bread don't even think about taste.
I don't mind people thinking American cheese is weird as long as everybody knows that it also comes in a block and not just those individually wrapped fluorescent yellow slices.
Well, yes, that's grocery stores. American Capitalism has basically secured that 90% of what you get in grocery stores... Isn't fresh.
A lot of consumers keep up this pretension that it is but I'm sorry, your muffins and bagels were frozen, your tomatoes were sped-ripened, and your sliced turkey breast is loaded with salt and preservatives. That's why you're able to get your muffins for a buck, and your turkey breast for $7-$10 for a pound. You're delusional if you think it's "fresh" when you only see a minimum wage, 5 team staff handling all of it, and equally delusional to think that the last muffin in the case is trash because "it must not be fresh," or that it's any worse at the end of the day than when the store first opened.
A fresh muffin will cost you at least $3. Fresh turkey breast will expire very quickly. Fresh produce will make you go broke.
If anybody is interested, chlorination is one of many ways to kill bacteria, salmonella and campylobacter.
"In 2014, an investigation by the respected independent US non-profit organisation, Consumer Reports, found that 97 per cent of 300 chicken breasts it tested from across America contained harmful bacteria including Salmonella, campylobacter and E.Coli."
Read more here:
https://www.independent.co.uk/news/business/news/is-chlorinated-chicken-bad-for-our-health-and-the-environment-a7860866.html
I think it is more the EU being a bit cautious at the moment due to studying it again, but they have said 'it can cause cancer'
Any decent company will offer different thickness slices even for the same bread. I know that Warburtons and Hovis in the UK do, Kingsmill probably do as well but nowhere around me sells Kingsmill. Going off the Warburtons range below, medium would be your average slice, toastie would be a good thick slice and super toastie would be E X T R A T H I C C
Most bakeries in supermarkets and probably local ones too only slice in one thickness because to change it, it would mean having to dismantle their slicers and realign the blades, and it just isn't worth the effort, nor the cost of buying a second slicer (commercial bakery machinery is not cheap)
https://files.facepunch.com/forum/upload/221276/b88e700d-c517-4209-961c-1ba3fa75f0a4/2-warburtons.jpg
Does anyone want to explain to me why the bleaching process is bad for the consumer? The treatment easily eliminates surface bacteria and chlorine byproducts are easy to remove.
A more valid point of criticism is the difference in quality that warrants the treatment in the first place - chickens raised in the US have significantly higher rates of salmonella pre-treatment.
Basically what you said. Allowing chlorination leads to companies relying on it rather than enforce proper health standards to cut cost, resulting in overall lower quality. There's no point in allowing that process, proper quality meat doesn't require it in the first place.
Its mainly because factory farms are profitable. Our weird cleaning habits are actually fairly modern to keep up demand and keep meats super cheap which is bad for the environment, bad for small buisnesses and bad for workers because it eliminates a semi-natural barrier of purchase, it also removes the additional costs for labor and it also destroys any chance of competition.
Big secret; most stores in your local area have the same chicken for instance. The amount of meat needed often falls on one specific factory farm that will supply an entire region rather than coming from local places.
Hysteria, chlorine isn't bad for you in these amounts and you drink it every day tap water and whenever you're in a pool you ingest a lot of it while also being submerged in it.
Besides, run it under your chlorinated tap water and it'll be fine if anyone is worried.
I would bet when you cook chicken it also removes a lot of the chlorine, and the salmonella Lmao.
Just dont eat raw chicken folks
Strictly speaking the second it got mixed with vegetable oil it couldn't legally be called "cheese", it has to be called something like a "cheese product" or similar because it's not pure cheese. In the same way that a mug of hot chocolate isn't just chocolate.
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