On topic: If that article is to be trusted, sad story. Too bad people aren't sensible enough to allow other options.
(The example with the retention-flags. If that idiot professor didn't ruin it, perhaps all libraries could do something like that. I *think* libraries here do it similar to that - put old books in a grab basket and let people rummage through it. Of course, we're not talking about 100k of books.)
Quote:
Originally Posted by xg4bx
cracked has a shocking amount of fascinating and informative articles on science and history. last week they had one about how the food industry is filling food with wood pulp.
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Please tell me you're being sarcastic?
I saw that article too and started to read it - about halfway I decided the author is a loon who doesn't know anything.
I doubt that processed food in America is that much different from here.
As has been said on the comments there - the so-called "wood pulp" is actually cellulose - and that is neither harmful nor useless.
It may be questionable if it's used instead of real stuff, but I don't think you can prove that.
I remember reading - perhaps it was on that site too - that someone wondered why there is SUGAR in a can of lentil soup.
If that question would have been in a different context, I'd have applauded it, because the question itself is worthy of thought.
But as it was, it was merely a display of ignorance and paranoia.
(i.e. sugar is in there because it makes the food taste better. Blame our currupted taste buds, if you want. But that sugar and salt are often used to improve taste isn't new. Salt is in chocolate too, for that same reason, not because the big bad companies want to poison us.)
WRT to paranoia: Traces of food additive E160a have been found in pre-prepared carrot salad! Quite often accompanied by additive E260!
The former can cause skin coloration, while the latter is inflamable.
Horrible, isn't it?
Too bad beta-carotine and acetic acid are always in carrots and vinegar...
Here's another good ammonia-related incident: E503(ii). When heated, it "converts" to ammonia, water and CO2.
That's what is often used in gingerbread, as leavening agent.
Of course, in ye olde days they wouldn't have used that, they'd used all-natural "salts of hartshorn".
(Too bad the main ingredient in salts of hartshorn IS the stuff also called E503.)