Tuesday, August 01, 2006
Excerpt
"A big problem was that the canning, freezing and dehydrating kinda killed the taste. They also kill the smell and the color. So a billion-dollar industry sprang up to make processed food not taste like cardboard. Mostly they do that by injecting chemicals. A simple example is methyl anthranilate, which is used as a metal corrosion inhibitor in jet engine lubricants and also to make grape Kool-Aid taste like grape. Amyl acetate (also used as a paint and lacquer solvent) tastes like banana. But the formulas are usually much, much more complicated than that. To simulate an old-fashioned strawberry milkshake, the "artificial strawberry flavor" in a Burger King shake contains forty-six chemicals. None of which is strawberry." - Don't Eat This Book by Morgan Spurlock
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