Our Food Is Full of These 5 Chemicals
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- čas přidán 18. 08. 2015
- You can try to eat a clean diet, but it would be very hard to avoid these chemicals. These 5 key chemicals are used to make our food taste the way it’s supposed to taste, look the way we expect it to look, and generally survive the journey to our tables intact. Join Michael Aranda for a dive into food production in this new episode of SciShow!
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Sources:
articles.chicagotribune.com/19...
www.fda.gov/Food/IngredientsPa...
www.webmd.com/diet/the-truth-a...
cspinet.org/reports/chemcuisin...
cspinet.org/new/201405071.html
www.cnn.com/HEALTH/indepth.foo...
web.archive.org/web/2006081813...
www.livestrong.com/article/288...
www.britannica.com/science/emu...
www.webmd.com/diet/the-truth-a...
www.ncbi.nlm.nih.gov/pmc/artic...
red dye #5
pubchem.ncbi.nlm.nih.gov/compo...
www.tfl.com/web/files/eubanazo...
www.livescience.com/35905-red-...
www.ddwcolor.com/colorant/caro...
xanthan gum
www.accessdata.fda.gov/scripts...
www.fda.gov/ucm/groups/fdagov-...
www.ift.org/knowledge-center/r...
www.foodadditivesworld.com/sta...
carrageenan
www.fao.org/docrep/006/y4765e/...
citric acid
kitchenscience.sci-toys.com/ox...
recipes.howstuffworks.com/10-i...
pubs.acs.org/cen/science/8045/...
www.efsa.europa.eu/en/efsajour...
www.drugs.com/inactive/citric-...
foodreference.about.com/od/Foo...
www.fgsc.net/asilomar/citric.html
sodium benzoate
www.fao.org/docrep/V5030e/V503...
www.fda.gov/Food/FoodborneIlln...
I was expecting an "everything is chemicals!" rant from Hank, but this was good, too.
Matthew Prorok Such a rant was probably needed again, considering all the people in this comment section complaining about chemicals in food.
And every chemical is just forces
@@KummFart ?
i guess im randomly asking but does any of you know of a method to get back into an instagram account?
I stupidly lost the account password. I appreciate any tricks you can offer me.
@Devon Alfredo instablaster =)
These long, meaty episodes are really nice.
I agree, but please never use those two words together ;D
SubscribeToSyndicate Thank you, internet :D !
SubscribeToSyndicate Why every not - short, stringy - not my cup of tea. Definitely prefer the long meaty variety ;)
Karreth I see you like your things long and meaty.
Karreth That's what she said.
Please explain why Grape flavor doesn't taste anything like grape
There's an interesting story behind that, which includes a fun tale about a time when Ben and Jerry's made a genuine grape flavored ice cream. I hope they do a video on it.
as I remember, Formula 50, the vitamin water flavor sponsored by 50 Cent, tasted exactly like grapes. It was and still is my favorite flavor.
Andy Castaneda Because it's way cheaper than actual grapes.
culwin Are you sure about that or are you just saying it because it's how you feel?
Andy Castaneda
I'm sure about it. Extracting flavors from fruit is expensive.
I enjoyed the lack of fear-mongering in this video.
Same
anybody who's worried about bacterial excrement can never drink beer or wine... or even vodka, for that matter.
ThoperSought Or any other food.
Happy Garden Of Life
true
*****
true, but I think people know that. maybe I'm wrong, but I think most people don't realize it about alcohol.
But I thought that most alcohol was produced by Yeast, which are not bacteria, and anyone who thinks that they are, needs to read a basic high school biology textbook.
Sara3346
_"... thought that most alcohol was produced by Yeast..."_
yes, that's true.
_"... which are not bacteria, ..."_
also true, but pedantic and not really relevant. the point isn't whether yeast are bacteria or not, it's that people feel icky about microbes.
_"... anyone who thinks that they are, needs to read a basic high school biology textbook."_
is your goal here to be insulting?
"Xanthum gum might sound like a bubble gum that you have chewed during algebra class" - these guys are so creative 😂
I love these food science-centered episodes! Really great that you don't just talk about the US but also include the European side a bit :)
To quote Hank Green: "Everything is Chemicals!"
What about noble gases? They aren't usually in any chemical bonds
@@mastaw that's cool... But dangerous
And very cool
Maybe -200°c
Thank you! Another objective approach to a subject that shouldn't be controversial that I can send to people who freak out over hoaxes they hear on Facebook.
This may have been by far one of the most informative SciShow videos I've seen so far...and I've watched nearly all of them. Thank you so much for the info!
Maybe its me but "Generally Recognized As Safe" doesn't sound that safe :D
***** Semantics.
+Inorganic Vegan probably true
***** Science doesn't deal in absolutes. So, it's not going to be labeled as "Safe", because if you eat a whole bunch of anything, it'll harm you.
***** What would you like them to say instead? In large quantities, drinking water can kill you. We're living in a time where we can generally expect to live to be 70-80 and to get there we eat lots of foods that contain a few synthetic chemicals and a fuck ton of naturally occurring ones. In the words of Hank Green, "EVERYTHING IS CHEMICALS" and most things that we put in our bodies, including things like apples and tomatoes, are "Generally Recognized as Safe."
***** Also G-R-A-S means weed in German. (Weed as in Marihuana)
Now, I need a song about chemicals in food.
*****
Petroleum byproducts and seaweed
Are the chemical additives in our feed
lalalalalalala...
***** Here you are: open.spotify.com/track/3uA1VtcHJBXKr00Bq5zgnL
***** sung to the spongebob theme
"oh who eats lots of chemicals and blames autism on vaccines?
...dumb uneducated idiots..."
the rest just writes itself
phil tripe "who listens to actors and not scientists"....."dumb uneducated idiots"
***** Anime profile picture? what anime it that?
I love how objective this was. Other sources use this subject as click bait and frame it as if food companies have been lying to us about the food they produce. I actually like knowing that most beef and pork are filled with additives. If a burger is barely even meat at all, then that just means It took less livestock to produce it. If you think about it, in order to match our average consumption with 100% all meat, pigs and cows would need to be stacked on over of each other just to have the space to raise and slaughter them, in some farms they already are.
Yes I know what you mean! It's refreshing coming here after the cracked video (not anything against cracked I like a lot of their stuff) which was just kinda scaremongering haha
***** I couldn't agree more. They kind of let you come and leave with your own biases intact without making you pressured into taking their own. It's actually a really delightful learning experience which i'm sure a lot of educated biased people like myself really appreciate. I love this channel.
***** Tone down the nutjob, kthx.
***** "Other sources use this subject as click bait ". Many a SciShow video is clickbait though. Just look at the title "5 things you didn't know were in your food", is just as bad as "10 tips on choosing bikini tops", "7.5 ways to get rich quickly", "be the best at COD in 3 minutes". Clickbait will be clickbait, even if the video is good.
***** Well I suppose that would depend on your definition "click bait". Generally I wouldn't consider the title alone to be a form of click bait, provided it was actually relevant to the subject (as in, a title deliberately worded to spark interest in the video, would NOT be click bait imo, but one that was say, trivially related or notably exaggerated would be). The reason I wouldn't consider any those examples you stated as click bait as they merely intend to spark interest, which I wouldn't consider a bad thing. If I saw "10 tips on choosing bikini tops", and the video did exactly that then I see no reason to call it click bait. But of course this is like I said, a matter of opinion.
5 chemicals that are in everything you eat:
Water
Glucose
NaCl
Done..
C6H12O6 is my friend.
hydric acid is very dangerous, it can cause burns, it may contribute to cancer, it can poison you, etc
carbon
I am a chemist in the cosmetics and skin/hair care industry. All 5 of these are used in all of your shampoo, conditioners, lotions, and creams. Just for those who are intrested. Getting my degree I never heard of any of these. Now that I am working, they are in everything and every industry. Universities need to be teaching us better so we understand more about these chemicals before working with them and putting them in every consumable.
I don't get why some people think that anything that is natural is good and anything artificial is bad.
Propaganda.
LarsaXL Because people want to feel important. And if eating unsustainably and with a holier-than-thou attitude strokes their egos, then so be it.
LarsaXL Idea Channel actually did an interesting video on it a while back. It's worth a watch.
LarsaXL I don't think some people think anything that is natural is good. But some things that are artificial are definitely bad. The artificial stuff is mostly unnecessary, and companies use it because it's cheaper, and it generally is less nutritional and doesn't taste as good. But it depends on the "stuff" you're talking about.
***** Of course, eating sustainably and eating "naturally" are, in many cases, the opposite. The only way to "eat sustainably" in this day and age is if you keep your own animals in your back yard, and only kill and store/eat what you need, and have a super high-efficiency methane/CO2 recapture system that fuels your house/car. I mean, if not for these chemicals, how much of the food in supermarkets would stay edible? They probably wouldn't even survive the transport process. Think about how much waste THAT would be.
I remember back in high school that I once scared my mom into abstaining from fruits and veggies for about three days, by telling her that all the greens she was eating had a dangerous chemical called "dihydrogen monoxide" (she thought it was related to carbon monoxide) that companies put in her salads and stuff.
I got yelled at after the whole thing was done and over with, due to the fact that my mom actually looked up what "dihydrogen monoxide" was.
It was all worth it, in the name of science.
You lie
I had a teacher have the class sign a paper banning dihydrogen monoxide, which had a list of all the terrible things it can do to you, and everyone except the most educated person signed (Wasnt me, I signed too). She then said we banned water, and how we are always being manipulated by someone, phrasing or language, and to try to be educated on all matters. The funny thing was that she was the language teacher, but I'm grateful for that lesson.
@@Joey-rs7uq you are lying too. None of that ever happened.
@@Joey-rs7uq my middle school phsy science teacher did this to us. My Spanish teacher (he used to teach crit think and has bad adhd so we tend to get off topic) tried to do it to us again and me and 2 other didn't fall for it.
I get that sum addictves arent bad but what about bha or tbhq
Why doesnt he talk about these
I'm so glad to see you guys finally discussing this topic. Though you skipped over the flavorings and how they are produced as well as how they are labeled, but I hope you return to that sooner than later. Food chemistry is a very important concept for people to understand since it has a direct influence on basically all of our lives. I look forward to seeing much more on this topic.
Never knew that most of stabilisers are actually made out of harmless things like seaweed and bacteria. Always thought produsers used some aggressive acids or indigestible powders, that are cheep to make, but will destroy your intestines in a while. I feel kinda more safe now.
"Why is no one talking about the mouth feel?" lol
Great episode! This was one of those things I always wanted to know, but never thought of looking up.
i'm daily horrified by how little known the chemistry of everybody's food is by everybody.
this was so useful... i notice whenever I read the ingredients of the foods in my house.Bread,anything that is packaged and look remotely man-made, or it's been manufactured in a factory )there is always some long complicating chemical names. i'd always wanted to google all the chemicals to made sure they are safe for consumption (although I did doubt the government will sell food that aren't safe) , i was too lazy. this 10 mins just covered everything I was unsure of.
Fascinating episode. As a child I was severely allergic to a lot of food colourings and preservatives, making me very hyperactive. After many tests from doctors and the diligence of my parents we were able to work out what foods to avoid, and as doctors predicted, I grew out of it as I got older. Sodium benzoate was one of the worst additives for me. It would make me attack people in a rage and in high enough quantities I would have seizures. It seems weird to me that it is still in peoples food.
how does an allergy cause hyperactivity?
Isnt an allergy just your immune system reacting negatively to something and issuing an immune response against that thing? Is hyperactivity even a possible negative immune response? Ive never heard of that before.
@@eragon78 I've never really understood the mechanics of it. It stopped affecting me around age 7, so I was never old enough to have it properly explained to me. Now I'm old enough to understand it is no longer an issue, so I've never felt the need to find out specifics. I assume the term 'allergy' was used to help me understand it as a child. In reality reaction is probably a more accurate term. From speaking to my parents about it, I understand that the preservatives present in a lot of foods in the 90s caused an interaction that affected my brainwaves, amplifying my hyperactivity.
@@whatchasayinppl well, I highly doubt it interacted with your brainwaves. That doesnt really happen with anything we consume.
Instead, if its effecting your behavior, its likely messing with either your hormonal levels which are responsible for controlling mood and behavior, or it can directly be blocking certain synapses in your brain like some drugs do, which can also have an effect on your behavior. But they wont interfere with brainwaves or anything.
But yea, those kinda responses arent "allergic" responses. Stuff you ingest can definitely cause them, but its not because of an allergic reaction, as those have entirely different mechanics.
Now, as for whether or not it does mess with brain chemistry, yea, its possible, idk. Certain molecules and compounds can effect brain chemistry and have an effect on behavior, which is how any mental drugs and stuff work. So its definitely plausible some of those things may have some effects. But if that is the case, you would expect to see those effects be more widespread, but its sometimes really hard to measure that stuff properly due to the difficulty of dietary studies on the larger population.
Its also possible you were just hyperactive in general, and parents or doctors may have wrongfully associated it with something unrelated. This actually happens more than youd expect.
Its how the whole rumor of "Sugar makes kids hyperactive" thing started, when that actually isnt true at all. Kids are just normally hyperactive, and a lot of parents wrongfully assumed it was highly sugary foods when in reality it was just kids being hyperactive cuz kids are generally just hyperactive. The link was probably especially noted since high sugary foods are often associated with like, parties and stuff where kids go to have fun. Like if you have a kid at a birthday party with cookies and cake, theyre going to be very hyperactive not because of the sugar, but just because being at a birthday party with friends and playing is going to make them more active and stimulated. But many people often wrongfully associated that with the sugar which doesnt actually cause hyperactivity. its just a myth.
That would also explain why you grew out of it as you got older, because just growing older tends to mellow people out from compared to when they were kids. Completely unrelated to the foods you were eating.
So it very likely could have been something like that too. But yea, without further studies its hard to always make any claims on the specifics for this kinda stuff.
And even when a suggested link occurs, it can sometimes be very difficult to actually prove that its a real effect, vs just a placebo or something.
Lot of words to justify junk in food. Benzoates are harmful, as is MSG, as is carrageenan, as are artificial sweeteners like aspartame and sucralose. Read non-industry/corporate research and listen to your body. You're using semantics to tell people not to listen to their bodies. Not a good look.
Artificial grape flavor does taste like grapes. Specifically; it tastes like Concord Grapes, which taste like no other kind of grapes.
It's kind of like how banana flavor is based on a specific (now extinct) species of banana.
Oh, cool
The warm, fuzzy feeling I got in the pit of my stomach while watching this video! Organic chemistry/chemistry is EVERYTHING!
No, light is not chemistry.
Something overlooked a lot, the most common food preservatives are actually Salt (Sodium Carbonate) and Sugar (Sucrose). Also, both are considered flavor enhancers.
Never loved my 99% whole food/non processed diet more
*stares suspiciously at the softdrink in my hand....*
Welp! I know that I dont feel hungry anymore!
Nezara
*continues drinking his coke even as he types this comment*
panze
Master of Mundus Holy shit, on my screen right now it says you posted that 8 seconds ago. That's probably when I opened the window, but shit man.
Nezara "it's notable that these have now been reformulated" ;)
Richard Reformulated does not necessarily mean they have had the toxic part removed. Reformulated simply means "made different".
Nezara What it means is that the formula was changed to satisfy FDA's requirements.
If that were not the case, the products would not be on the market still.
I’d really like to see a video that’s all about Ramen. How the noodles are made, what it’s all made of, and the health risks it poses. I’m not sure if there currently is a video on that, but it’d be interesting.
I love whoever writes your scripts, they are just great, and can be quite funny and smart. I been watching your videos for a while now but just now thought to mention this. Great writing! Educational and entertaining!
I have Celiac disease, so most of my baking involves a bit of xanthan gum, and it amazes me that practically nobody knows what it is! Xanthan gum is a lifesaver for me, because when it’s in gluten free baked goods, the stickiness of it mimics gluten.
This gotta be one of the most informative videos I've seen on this matter, thanks for these clarifications!
it's all in the hands
How does MSG work?
Liam Worsley You mean the taste of umami?
i don't know
Liam Worsley czcams.com/video/KCGmlffJu6k/video.html Here's a news from earlier in the year about umami and MSG's role in enhancing umami flavor.
Liam Worsley
I'll do my best.
MSG stands for monosodium glutamate. It is composed of glutamate, a common amino acid, and sodium. Glutamate enhances the savoriness of meat products and savory is the basic taste generally referred to as umami.
SciShow okay, thanks haha!
One of the best, most informative and objective CZcams videos ever!
Exceptional episode, thank you!
1:46 Goddamnit Michael Aranda, now I want nachos!
I'm starting a band called 'My Chemical Taco'. Anyone with me?
Sorry I'm joining "My Chemical Nugget" or "21 Burgers" or "30 seconds from diabetes"
30 seconds from diabetes!!!! 🤘🔥💀👌
Nope, I am joining "The Bacteria Boys" or "My Chlorinated Chicken" or "30 seconds from Cardiac Arrest".
You should make more videos on this. It is really fascinating.
Great to see an unbiased view on this topic.
"People don't usually want to ... chew on jerky that's hard as a rock."
SPEAK FOR YOURSELF!
Yep.
Lasts longer that way
Lasts longer and isnt that the whole reason for jerky in the first place?
So wait a minute. After the citric acid in canned foods has bonded with metal ions, don't we still end up ingesting that same citric acid while eating the food? What's stopping the citric acid from saturating the food once it's absorbed metal ions?
Well, chlorine is a poison. On the other hand, sodium chloride isn't.
It is healthy and safe and your questions are unwarranted.
If you continue with them, people will think you’re dumb. You don’t want that, do you?
Wow, this was really awesome. Thx SciShow!
As far as I know, the most common red food dye here in Belgium, Europe is not red dye #40, but a natural product extracted from a certain kind of plant lice. I don't know which E-number belongs to it though.
That was a very entertaining and informative video. Well done, SciShow. Moreover, is it me or has this video made you really appreciate and respect all the complex chemistry that is involved in your every day groceries that you never even take second to think about, let alone appreciate.
Sorry but red cabbage is not actually red. It's purple, let's be honest.
The color varies a lot depending on the pH; that’s why a lot of kids’ science kits have you extract the stuff as an indicator.
Red sounds better thats why
@@KnakuanaRka yeah, the classic experiment in school laboratory. We did it early in chemistry class.
Ah, that brings back the school memories that were actually good.
Making elementary chlorine gas via electrolysis, making hydrogen, producing aspirin. We even learned how to distill alcohol from wine and how important it is to keep track of temperature. My teachers were so cool!
„But only take a little zip, we’re still at school and it’s a taste test!“
Now that I think about it in retrospective, I am realising that I made moonshine in school at the age of 15. xD
Im pretty sure it's EUFSJK... I'm colorblind
One of the more fascinating episodes for me in a while!
Thanks!! Loads of interesting information.
Tell us the dangers of Dihydrogen Monoxide and how it is in everything we eat!
We've heard it before
your hair game is on point b0ss
What a great episode, really well done and subjective.
Best episode love Michael!!
Chemicals are literally in everything, seeing as water is classified as a chemical.
I'm sure he already knows this.
I wonder if it's the stabilizer that made me sick when I ate peanut butter. When i was a child I loved peanut butter but knew it would make me sick, even though I'm not allergic to peanuts. On a whim when I got older I tried "natural" peanut butter, AKA when they just crush the hell out of peanuts and there's nothing else in there (except salt I think) Anyways, stomach problems no longer occur and I can eat all the peanut butter I want now, I just gotta stir it a little beforehand :)
Danelle Larsen No, I've never had a bad reaction to anything with soy in it.
It could be in all your head. It is amazing what your thoughts can change abut your body. Tomato used to make me feel sick but I got over it.
This is a triumph of this channel. Such dense content!
This was more informative than everything I've read this month combined. Go Scishow!
what chemical makes my toilet explode when I eat taco bell
Dominic Lobban Probably the grease.
Dominic Lobban The better question is what chemical makes you like Taco Bell's bland crap?
Nobody actually likes taco bell.
Taco bell only makes money at after 2am when drunk people need some food to soak up the alcohol and everywhere else is closed
Dominic Lobban The correct solution is to never be drunk without a good source of food.
Also, food doesn't soak up alcohol, so eating won't help you once you're already drunk.
Just don't go for pizza while drunk. It will stab a bitch.
Dominic Lobban That's just your body punishing you for what you did to it.
Thank you, very informative. It may be of interest to some readers that Benzoates and Azo dyes are antagonists to my asthma. It is easy to avoid them, with a little research, and reduce the frequency of attacks.
Love you SciShow, you give us a lot of dopamine, now habbits, and later dependency
It's finally nice someone speak on the science in a summary format on the additives in food.
I love videos about chemistry! As a future chemical engineer, I think it's fantastic to educate more people on how chemistry actually works! Thanks!
I live in Europe and I remember that I bought Nerds from an “American food” shop once and my grandma made me look up all of the ingredients, there was the red dye, I found the hyperactivity thing, also it was written that it can cause cancer so she hid it from me 😂😂 I’m kinda happy tho that food ingredients are more restrictive in Europe, because I really think it affects obesity etc (here kids can’t buy junk food in school anymore for example)
Funny that you mention that grape-flavored stuff doesn't taste like grapes right as I'm drinking grape-flavored Crystal Light...never noticed that it tastes nothing like grapes until you said it!
holy wow, this is why I love watching SciShow
Azo bonds, not azidoazide azide
+Brayden Saul i hope not, that would be bad :)
that would be one HELL of a spicy meatball!
Simultaneously fascinating, and disturbing.
Why? It's not going to kill you. If it were we'd know about it
This was incredibly informative!
thank you for this video!!!
His hair looks edible.
Mmmmm keratins
+Fish Ed woah that is so silly like what/????
+Fish Ed woah that is so silly like what/????
I found his hair distracting.
Fun fact: The cell walls of most fungi are made of the same stuff. If you eat too many Mushrooms at once you can get problems because they are hard to digest.
I used to be allergic to red dye. I couldn't eat most candy types because it contained it.
Used heavly in breakfast cereals also. My daughter was allergic to it.
One of the most informative episodes I've seen in a while. c=
I tried this once using strawberries and papain as an enzyme to cut through the proteins around the DNA. It didn't work at all, though... temperature or the use of iodized salt may have been the issue.
The production of sodium benzoate should theoretically not be an issue, as the sodium hydroxide would be turned into water as the benzoic acid was converted to its conjugate base, benzoate. If HA is the benzoic acid, and A is benzoate,
HA + NaOH -> H2O + NaA
I don't know if the manufacturing processes would add toxicity (such as if there were an accidental excess of NaOH), but in theory, the process by which sodium benzoate is made shouldn't be a problem. I'd have to do some searching for a paper that indicates otherwise, unless someone can point me to one.
Geldarion Degana
I thought the video described the concern being with the potential of sodium benzoate to react with ascorbic acid to create benzene.
Geldarion Degana True, but that only takes care of what people would of assumed to be "unnatural". However like the video said, it was the production of benzene that was considered problematic. That reaction btw, couldn't be written with the format you wrote the previous one with (not meaningfully anyway, at least for determining what you'd want to determine). This is because it would be a multi step reaction dependent on a variety of factors (if you've not taken organic chem, that's basically the kind of reactions you'd deal with the whole class), and as such you'd need to look at all of that to make any meaningful judgements.
+CyberizedFuture obviously there are more factors with the benzene reaction. I was talking specifically about the production. I wasn't discounting what he said, just that the first part wasn't a concern. Should've been more complete in my comment. I enjoy learning about all of this biochem, because I am a quantum dynamics guy; I don't really do experiments. The last time I thought about organic was when I took it as an undergrad, and I forgot as much as I could to make room for P Chem haha.
Geldarion Degana I was under the impression they minimized the concern associated with it being produced by a reaction with NaOH because it lacks credible evidence or indication of harm. They instead chose to discuss the egitimate concerns (potential to react and produce benzene).
Are you finding this unscientific? My impression was that it is an appropriate way to discuss all the pertinent sides of the the relevant science without lending credibility to pseudoscientific ideas which are unwilling to examine themselves.
Geldarion Degana
Lol I feel ya I'm a physics major with a minor chem, still an undergrad though. I didn't the impression that you discounted it though, just that you seemed to miss that part of the video. Also I wasn't sure what chem you actually had, thus I spoke generally anyways.
I love this civilization! Can I buy my lab-made synthetic beef already?
Awesome episode. learned a ton!
As I study food technology in the Netherlands I have to say this is all true.
Another red dye that is used in the 4 European countries he talked about is derived from red bugs (lice) that live on cactus species in Spain and Mexico
Chemicals That Are in (Almost) Everything You Eat:
1. some form of carbon
2. H2O
Carbon? If we are talking about chemicals and not elements this is not true. It's sometimes used as black dye, but that's rare. Exept if you are a melanotarian. (only eat black things)
@@jannikheidemann3805 True. Although I think he was talking about organic compounds, which *contain* carbon, but technically speaking aren't "forms of carbon".
* Obligatory comment about how the rest of the world is more advanced than the United States *
I DID GOOD DO I GET A COOKIE?
Jesse Crandle Yep. Even Somalia is more advanced than the US. There might be firefights every day, but at least those blazing guns are *_natural_*! Yee haw!
***** Jordan, we all know that just because the United States wants PROOF that something is bad for you before it's illegal that that means the USA is completely back asswards. The 12 year olds in the CZcams comments KNOW that Europe is far superior because it's ban first ask questions later.
Jesse Crandle
*fails at bold text*
Master of Mundus Master of Mundus... you must be British. I'm really falling behind on my slang though, I thought it was *minge*, not mundus. ;)
Jesse Crandle HaHA! Oh I congratulate you on your sense of humor. I'm American actually, as you may be able to tell from my spelling.
I must admit that I am surprised I got that one, even though all of my favorite youtubers are British. That's a bit too much slang for most people to understand, around here people would probably think you mispronounce mange.
Great share. Very impressive.
Excellent!
My parents both have blue eyes. Why are mine green? Is green more recessive than blue or something?
R Jones Perhaps one of your parents have a gene for green eyes. If not, get a DNA test with your dad...
Did you go to school?
yes
R Jones Disclaimer: This is based on very little research, I could easily be wrong
From what I found, Green eyes are dominant over blue, however since there are a lot of genes that go into eye color, it is often more complicated than that.
I found two possible reasons:
-Blue eyes is caused when melanin production in your eyes doesn't work, most commonly from mutated blue-eyed genes, but can be for other reasons. One of your parents could have a green-eyed gene that doesn't show due to something else malfunctioning.
-Recombination. If your mother has the mutation at the front-end of the gene, and your father has it at the back-end, the mutated parts could be swapped onto the same gene, causing the other one to be mutation-free.
Or you're just adopted.
Sources:
genetics.thetech.org/ask/ask29
www.athro.com/evo/gen/inherit1.html
i know what chemical is in most everything i eat
H2O,
I really appreciate the way this video frames the topic it covers. The information is provided in a simple, factual format, and there doesn't seem to be any condemnation for viewers regardless of whether they are for or against additives being in foods. Personally, I'm somewhere in the middle - I think some food additives are fine, but others I'm wary of - so I think it's important to do research and be informed of precisely what you're putting in your body. This video taught me a couple new things; I always assumed the citric acid in food came from citrus!
TheOwlMonster It doesn't really matter where the citric acid comes from, since it's chemically identical. So, the cheapest method that can produce a lot is the best.
I'm not suggesting it does matter where it comes from. Like you said, the acid is identical to what you would get from fruit. I had just never considered they they would get it from anywhere else because citrus seemed like the obvious source.
TheOwlMonster
Seems like that would be a waste of fruit juice, because you'd have to chemically isolate the citric acid and then throw away the rest of the juice.
Silverizael
Yes, I understand that, and after watching the video and hearing the explanation it makes perfect sense. I simply hadn't considered the difficulty of extraction previously, not to mention I didn't know that citric acid is a waste product of a breed of fungus.
TheOwlMonster
Bacteria and fungi are used for a lot of different chemical productions. E. coli especially can be used to make a lot of things, since we understand its whole genome and know the exact part we need to replace to make it produce other products. Like how putting in the genes for insulin cause it to make insulin, which is primarily how insulin is made nowadays.
Excellent video!
I will never eat again.
What is "mouth-feel"? Is it just a stupid way of saying "texture"?
Mostly. It also has some to do with how the food comes apart. It doesn't do much good to have the general texture right if it changes in certain circumstances. Like, imagine ice cream that was smooth and creamy, but when you bit it it became hard and crumbly. Ick.
Or if the icecream coated your tongue with slime when it melted in your mouth, which might be easier to imagine.
For other examples further removed from texture, think about drinks: For me, the difference between sugar and HFCS sodas is in mouthfeel -- the HFCS soda 'tastes sticky' but sticky isn't a taste. Red wine and overly-strong tea can make your mouth feel dry.
Creamy and lukewarm is the best mouth-feel
Why aren't we talking about it?
Loved this video. Informative indeed!
Nice video and very informative! I will make sure to always buy Australian foods from now on!
I can't pronounce 4/5 chemicals listed. Therefore, they must be banned.
XBP200 preach
More than half of my weekly food is natural :)
Advantages of living in Northern Europe
Define "natural"
This guy has the most soothing voice
The honest only reason why I looked this video up is because I'm trying to stay away from additives that agitate the stomach. I have stomach acid issues, and certain foods aggravate it and I still don't understand its trigger.
never a good idea to put any specific ingredient in everything IMO... never know what we might discover is dangerous in the future and variety/moderation helps reduce any potential unknown risks...
You can spend your whole life paralyzed by an infinity of hypotheticals.
dat hair.....
For Xanthan Gum. 4:07 You have a Bob's Red Mill bag. That fact scrambles my brain to pudding.
Pudding that's definitely made with whole wheat flour.
Yuka is a great app that identifies additives and preservatives in any food with a barcode and points you to studies that have been done to determine what health risks they pose!
When he said seaweed, i thought he said semen
No that's just wishful thinking on your part.
All these food additives we have... in increasing amounts to make our fake food seem real... and yet we're more obese than ever. Maybe we should go back to real food?
Mrs. Waldrop And how is any of it "fake food" exactly?
Silverizael I mean, simply, that we should be eating fresher foods rather than those "fake foods" that need preservatives and fillers and chemicals in order to look and taste "right". Sure, they are edible and in a philosophical sort of way they are 'real' but are they actually safe? There is so much obesity even though we're eating less fats and exercising more so something else is the cause and I'm wondering if it isn't all the various additives. (Particularly the synthetic kind).
Mrs. Waldrop
You do know why we use preservatives, right? To preserve things? So that people can eat food all around the world?
I'm not going to have a fight with you about this .-. Just saying an opinion. Have fun being condescending to someone else.
Mrs. Waldrop
Yeah, sure, "fake" food makes you fat, "real" food doesn't... In which world do you live? Btw. there's no fake and real food. And processed food does not need preservatives, it would just be quite useless if it would spoil within hours or days as raw food does.
My wife is horribly allergic to sodium (and potassium) benzoate. The only reason that we keep it in the US is because it’s cheap. Lots of countries don’t allow it. Like when she lived in Australia she didn’t have to worry about it because it was banned
Damn! I didn't know about any of this! Really makes you think over of the food you buy...