Why The U.S. Government Decides The Color Of Our Food - Cheddar Explains
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- čas přidán 17. 02. 2021
- Unlike candy or cereal, we assume that the color of natural foods are a result of the environment. But some aren’t actually the color we assume. That’s because the government plays a key role in determining the colors of your food!. And for that, we can thank the margarine wars of the late 19th century.
Further reading:
Public Choice at the Dawn of the Special Interest State: The Story of Butter and Margarine - www.jstor.org/stable/3480530?...
The Rise of Synthetic Colors in the American Food Industry - www.academia.edu/30440637/The...
On The Psychological Impact Of Food Colour - flavourjournal.biomedcentral....
Smithsonian Magazine
www.smithsonianmag.com/innova...
Time
time.com/4790794/farmed-salmo...
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I lived in North America for a few years and was genuinely shocked at how many people thought cheese was naturally orange.
Some cheeses are,but those in packs are def not
@@Paco1337 well thats not really real cheese anyway haha
I’ll have you know I have plucked fresh blocks of cheese from the cheese tree in my yard every summer and they are indeed bright orange.
I bet some people think the same of Trump
Lol, I'm from Asia and I think most cheeses are in milky white colour. I perceive darker coloured cheeses as "processed cheese". 😂
When you're a kid in America you assume all the foods you eat are naturally that color and the issue is nobody ever really tells you its not unless you go out of your way to find out
so true. its honestly heartbreaking
As a kid, the adults could never be trusted and I still don't trust them now.
@@wandererwest4832 Even as a child you never trusted the system lol smart cookie
Yeah.... I learned the hard way. A college friend was allergic to anything "red or orange" in the us due to food dye allergies.... That poor friend. Couldn't even eat strawberries due to chance of dye.
Every single food ended up being either a lie or poison or both
I used to work at a seafood market whilst going to school. I remember customers frequently wanting the farm raised salmon over the wild and they would always site the color of the fish in their decision making. I would tell them that there was dye in the farm raised and the wild was perfectly fresh. Most customers wouldn’t believe me and would swear up and down to me that my stock of wild caught Salmon was bad… after a while I simply stopped mentioning this to the customers because it generally seemed to result in me looking like an untrustworthy employee
People are simply stupid.
The sign or label says color added with the farm raised salmon, at least in San Diego where I live.
I feel you, people be brainwashed
People are really close minded now
To a hungry brain, more color looks tasty off the bat that is unless you know the effects of dyes.
My dad told me a story how when he was young his older brother would always eat the tapioca pudding he made for himself. He would spend all day making it and when he went to go get it out of the fridge, it would be gone. So he put green dye in it. Welp, apparently his older brother would never eat green things. And it worked. He was able to keep and enjoy his tapioca, just because of the green color. It tasted the same but the color made it so his annoying older brother wouldn't touch it. Lol. Color does matter I guess. 😀
I think it's more like his older brother being an arse for eating things that aren't his.
i can taste the difference in dyed foods and non dyed foods
No you can't lol
@@baitpolice2487 Per the blue steak experiment, it's perfectly possible that he thinks he can because he is being lied to by his brain.
Alternatively, he means food that are naturally a color versus those that are died that color (orange, salmon examples) and... given that the food are actually different in some ways, that is plausible.
@@justanoman6497Wow I've never heard of that experiment, very interesting, thank you for educating me :>
"You probably picture pickles as neon bright yellow"
Me, a non-American:What?... What!?
I was thinking that too
I’m in America, and yes our pickles are dyed yellow and all of them are. Edit: Well there closer to greenish yellow sorry or a pale green
As a European, I picture pickles as either dark-green or olive green.
Never knew they're dyed yellow in the US.
But salmon is pink pretty much everywhere.
@@leaflet3507 no they aren't wtf.
@@leaflet3507 you can easily go to almost any super market in the US and find plenty of pickles that dont have dye in them and that arent yellow.
If I saw those neon yellow pickles in a store in my country I'd think they're radioactive or something
Yeah, they look nothing like that in Euro land. They have to be crunchy though
Right? It's scary.
IKR
If you see something neon yellow, it’s probably poisonous ☠️ 🤣
1980🇺🇸🎂
I will never forget how confusing it was when my father told me the story about his mother having him mix the dye packet into the margarine when they got it home. It took him years before he thought to ask "why do we have to dye the margarine?"
WOW, that’s deep.
I am 34 and I had no idea that our food colors are messed with, and what's even more disheartening is that they mess with our food from the farms. This makes my desire to grow my own food a must. Thank you for covering this topic.
i want pink margarine, blue meat, green fries and grey salmon
Green eggs and ham
It might help me lose weight.
Grey salmon... dude, no.
Use food coloring
Pink chicken is the best
I think our younger generation would prefer to just have the food the way it comes and save a few cents on the dye and health risks.
I dont think they would. They are the iphone generation. Look at that fancy packaging. And the food dyes have zero health risk.
I think they would tell you this but I don't think they would actually purchase it over our current food. Not only is the youth super materialistic they also have had a mostly care free life in which bruised foods or mouldy cheese etc... are seen as harmful. The use of skip the dish and other apps with ridiculous costs show this imo. I'm 30 but I see people constantly buying name brand and using these apps. It amazes me because the same people (rightfully) complain about the cost of housing. Meanwhile here I am being frugal to offset it.
@@thebookwasbetter3650 O.M.G your so right
Lol not me. Depends of the food. Like I don’t think I would eat salmon if it weren’t pink
@@thebookwasbetter3650 they do have health risk! People are diagnosed to be allergic to food coloring.
As a farmer I get it. I’ve spent a 1/4 of my life abroad in 22 countries and came home to (once) Good old America…bought some land and called it ‘Oleo Acres’ (it’s my cheaper spread!). Now I raise vegetables and lamb. I sell to people who simply refuse to participate in the chemical and dye fiascos called food at the supermarket. If I ever did any of that nonsense to any of my food I would be run out of the valley…at least broke within a year. People know what they want and if you off them the best they will gladly pay for it even if they have to short themselves on expensive clothing, eating out, vacations or nicer cars. Food is one of those things that people not only need but know what is good for them and what is not.
Must be nice to be able to afford that kind of food.
@@-8_8- he wrote that he's growing the food himself. Did you not read the comment before replying? Lol
@@turdburglar88 i think hes just frustrated, because in order to eat real food you have to have decent money
O
@@habababa1312 only in America lol
Now “can’t believe it’s not butter” makes sense!!! 😂
The thing takes long to melt. Imagine how it is in your arteries. Heart healthy? Yeah right!
I always wondered why Salmon was the only seafood that wasn't grey or bland colored. Even shrimp are naturally grey before you cook em.
Wild salmon get the natural pink colour from their diet.
Farmed salmon is another thing
Tuna isn't gray, it has very deep red color.
Acipenser, beluga, sterlet have slightly pinkish color.
really? I've always associated prawns as orange, though grey does exist too but not as commonly found.
many shrimp species have different colour when they are raw. there are orange, red, and some are even slightly blue! same goes for lobster.
trouts are also orange/pink.
go to a real seafood market insteae of supermarkets to buy stuff, you will find so many more interesting things to eat.
Only the large farmed shrimp are grey to my knowledge, most smaller varieties have color
Am I the only one who sees Salmon as orange?
Yes. I understand when people don't feel like "pink" is a perfect description of the color (which is why people say things are "salmon" colored, it's its own color in a way), but never heard anyone say it looks orange. That's messed up.
@@1BeGe nah it totally looks orange
Atlantic salmon and Pacific salmon have different colors. They're not even the same genus. Also, the Atlantic salmon you're eating is farm-raised. as such, it's going to be given as his anthon in part to make up for the lack of the naturally occurring assesanthin which should be in its diet but isn't because it's farm-raised.
That's because salmon is pink/salmon coloured once cooked not smoked or raw.
@@charmedx3219 Well that's just wrong. I've taken salmon straight from the water, to the table and put it under the knife myself and it's definitely "salmon" colored meat.
I've also noticed the difference, coming from Italy, where the quality of food is extraordinary, that every food in the US is so unnatural.
Few examples I remember are:
- ice cream flavors which had clearly artificial colors
- Fanta which was more fluorescent orange compared to the European counterpart
- Orange cheese
- cereals
You're from Italy and you've never seen orange cheese? They make some in England and France. The US just followed.
@@-8_8- No my friend, they do make a lot of cheese, but certainly not orange.
@@patrick594 they make Red Leicester in Leicestershire which has an orange appearance actually
@@patrick594 I was a cheese monger my dude. You're absolutely wrong on this. Your ignorance of your neighbors is showing. Because our favorite cheddars, all English, were using annatto, we added it to 2/3 of our Cheddar and 3/4 of our American. Mimolette was also popular here for a while, I think because a person of international note really liked it. That's the part about Americans that scares me. Lafayette or someone like that loved it and it so that dry bland cheese gained popularity. Because he was popular. Smh.
What about Shropshire Blue? Devonshire red? Gloucester? Mimolette? Are they not orange enough? Do they not use enough annatto for you? Are they not old country enough?
Annatto cropped up in 17th century Europe as a way to make the cheese look like the cows had access to meadow grass. It's literally just a food coloring. Before access to latin america, they had other methods to achieve the same thing. Otherwise as the availability of the right grasses waxes and wanes you get different color cheese, and if you've ever met anyone shopping for food, you know people will just not buy something if it's not "perfect."
Blame england, blame France. The US just followed the old countries, as usual they followed the sketchy old country, but saying it's an American thing makes you look ignorant, because it's far from true.
Why annatto at that time? Access to latin america. Where it's still used as "achiote." I don't find it flavors anything, most people say it just adds a warmer color, others say it has had health benefits like vitamin e and anti oxidants. Idk about all that. I do know that Mimolette is French and the others I listed are English.
@@-8_8- Lol dude the guy before you already mentioned orange cheese. Your entire comment is pointless
Coloring can be used to conceal the real quality of the product. Some grocery stores recolor the meat to make it look appealing.
Watching this reminds me of that scene on Snow White, where the evil stepmother takes an ordinary apple, dips it into poison, then colored it bright red to make it more enticing to eat.
Which is funny, because I personally think green apples look much more appetizing than red ones, lol.
@@ThePC007 I like the yellow ones and the brown ones
@@primo4915 What?
@GHOZTLY THE GOD OF SUFFERING bruh I was talking about apples too, we have brown apples in Portugal
@i am sunbody that's dope
It’s ridiculous how much food we throw away because it doesn’t look perfect, even though it’s perfectly fine.
@@James_318 i think he meant manufacturers
Those "non perfect" foods are generally sorted out and used in processed or frozen foods. Take the oranges for example, if you are making orange juice you wouldn't care what color the peel was. Its usually only an issue when the food is displayed on a shelf and the consumer has to make a snap judgment on what to buy.
We do? 🤨
Thats why brands such as OddBox in the U.K. are so important!
What is this “we” it’s the people who sort the shit that think costumers won’t want it
As someone from a equatorial country, all my childhood I saw green and yellow oranges, never an orange one, then I had the chance to buy an orange one thinking it would taste better, it didn’t it was actually drier and with less flavour, then I thought people don’t eat those, they just buy because they look pretty.
Nope that’s the only color our oranges have in the USA. You know how stupid kids would look at you in the USA if you said oranges aren’t organge. It’s like a normalized thing here almost like the lgbtq things
I moved from the US to Canada and the first time I had food from the States after not having it for a bit I got sooooo violently sick because I forgot the dye and chemical restrictions are different. Both use dye and additives but the US really loves their chemicals. I can't even eat American candy without getting sick now 😅
Me when I lie
@@blahbl1090 I'm Canadian and usually can't stand US candy that is a version of our own. Even our Rockets (your Smarties) taste significantly different. You can taste a muted artificial "flat" flavour in majority of American candy aftertaste. That's the dye. M&Ms in Canada have a subtly different flavour then the USA, and there is a reason people go for our version of Smarties, you can't taste the dyes despite more candy-chocolate crunch over M&Ms. Eat the red ones last.
Another thing is that we actually use sugar for a lot of our sweets, even if it is refined, over HF Corn Syrup. Our pop/soda tastes different than yours, including Coca Cola, Pepsi, Sprite, and majority of Root Beers. Especially A&W Root Beer in Canada, shit hits WAY different than the states.
"Our brains alter the taste of food depending on our perception of color"
But like, doesn't this mean that the government influenced that perception? If they hadn't colored it, we would just know the food's normal appearance
Right like if steak was naturally blue i don’t think anyone would have puked lol It’s insane how they twist things to create a “need” that creates a “job” and therefore a “profit”. That’s really all it is.
Once u take the blindfold off and u learn that everything we were taught and brainwashed to believe is an illusion…. Life becoming suicidally depressing
I agree with you! Also, notice that people stopped buying natural foods because they had become more expensive, preventing consumers from giving more of their money to the government. In order to encourage US citizens to spend their money, the government created artificial alternatives meant to mimic the appearance of the natural foods we once knew. Over time, younger generations were only exposed to artificial foods, thus losing their knowledge of how natural foods change in certain temperatures and environments. Rather than tell us an Orange is green, they dye the oranges all year round. The salmon is actually pink in nature, only grey in farms because the salmon is not on a natural diet.
@@sevenrue4754 No, it simply becomes anger. Wake up.
Yeah so they go and die the meat the most outrageous color they can in the fries like come on man dye the steak blue in the fries f****** green like that's even anywhere near realistic for real what a what a false test that was I mean seriously I mean look at the picture of the apples like I've seen fresh red apples they're not seriously that bad they're like they have yellowing and green on them and some red this is just a lie for our government to put f****** poisonous chemicals in our body and control the population cuz those chemicals alter your mood it's just all b******* man so is this f****** video like I've ate fresh salmon and it's honestly not even that much worse than what fresh salmon is pink but it's not pink like that it's just a little darker like a little bit more grayish tone to it like this this is all b******* for our government to do whatever the f*** they want
The US government, as it *presently functions,* serves corporate interests and does not seek to promote general welfare of the population.
And as you see, that has always been the case.
@@elenapopovic2527 in America or world?
@@usedtoberyanpoopnownormal8822 I would say world, but I don't know enough about the world to definitively make that statement.
@@elenapopovic2527 oh ok
My impression is that corporations in America are much better at brainwashing consumers into wanting crappy stuff than elsewhere in the world. Not just regarding food products.
"We're from the Government and we're here to help."
Some of the most chilling words ever spoken; the purveyors of death, disease, and dysfunction.
-VGQ
Growing up on a farm, can confirm most of these grow naturally like this now (like how broccoli is man made) they are more common every year. Especially the veggies.
Wdym man made, like selective breeding?
Now, this sounded odd to me- I'm originally from Ecuador. That's as "equatorial" as can get. Our ripe oranges are not green! They do turn yellow, and some varieties are indeed orange. I've been to other warm countries like Spain and southern Italy, famous for their oranges. Those aren't green once they ripe either! I even tasted some delicious bright red orange juice from Sicily. No artificial coloring added as far as I know.
In India, it's orange too.
I am looking for the days that we see right is right, and all of our foods are not processed. Oh, wait, that is my eutopian, idealistic, ever hopeful desires coming to the surface.
In Brazil, they're mostly green in fact. I had never seen an orange orange before going to Canada.
@@sohopedeco Is that so! How very interesting. I'm currently based in Buenos Aires, and all the oranges at the local market come from the north. Northeastern producers from misiones and corrientes, close to the border with Brazil, account for the largest share of that market (no green ripe oranges there) So I wonder: perhaps they are different varieties altogether? Anyways thanks for the input
I imagine that oranges are machine picked and some percentage are partially orange or green which wouldn't make the grocery shelves but by dying those you could deliver to shops for higher price instead of processing them for juice.
As someone from the Caribbean, I can attest to the fact that orange oranges do not exist here. However, I have had the orange variant and I can say with certainty that ripe green oranges are sweeter.
I am also from the Caribbean and where I’m from oranges are yellow
I am from Pakistan and we have orange 🍊 s . I have seen them on trees
And the sweet potatoes Americans eat are not the same we eat in the Caribbean
As someone from Spain, our oranges are orange. And I've seen them from the tree. Some are even red
In ivory Coast its the same. Very green lol
Tip: don’t get your pickles from the shelves
Get it from the deli with the refrigerated items. Those are usually the more fresh pickles and they aren’t colored. OR make your own pickles :)
I remember my grandmother a long time ago telling me how she used to as child dye the margarine herself and now I know exactly why thank you
Have to say to my European eyes, those yellow pickles looked weird, unnatural and unappetising.
I totaly agree
I have a built-in distaste for artificially dyed food... pure vomitous.
Just like all pickles
@@michaelkelly7379 Most people I know that hate pickles have only ever had the ones that are over-sweetened and full of dye. The others just never realized that some of the food they already liked were pickled.
Here in europe there are only green ones, how the hell did americans come up with yellow😂
Wow I really feel like public schools have let us down if we have to learn this kind of info from CZcams.
Because it’s useless information. Schools are training you for jobs not life.
@@jayus2033My school didn't train me for a job. My college and job did.
@@TDBanimefan The schedule gets you used to a job schedule though, preparing you for a 9 to 5.
And what use will this be
@@shuandoyle7871 well considering half the shit we learn in school is useless i think this wouldve been ok to fit in a social studies class somewhere
im not gunna lie tho it is more of a fun fact buts it is always good to know more about the world
Yellow apples are my favorite kind of apple. Also yeah as the years gone by I try harder to avoid food dyes. Which for me I have to be careful of it. Me and my Brother are allergic to Red 40. We get a serious stomach ache and could vomit. Which it's really gross when you find out what it's made of.
I didn't know this. thanks for the Knowledge
As someone who has a history of sensitivity to food dyes, I am quite irritated that our government allows this deceptive adulterating of our food. Dying things like jello and frosting is one thing, but supposedly whole foods like pickes, oranges and salmon is setting people up for health issues that they can't reasonably prevent, especially where ingredients are not even listed. I can't help but wonder how much pain I have personally suffered because of such policies.
There's a reason there are so many food allergies amongst people in the US. I never heard about food allergies before I saw them on US TV shows. The fact is that long term exposure to chemicals actually makes you more reactive to said chemicals.
@@fangdog29 chronic vs acute : chronic > acute
Do you really think they they care!!!
@@fangdog29 Per natural selection, when you are able to mitigate the *effect* but not the solve the cause of a condition, it will just become more common over time--because those who would have died does not. I feel at least part of the reason why allergy is so common in the US is because it is doing a pretty good job of handling it. In a lot of parts of the world, having an allergy to a common food item might still just be a death sentence or at least cause severe damage that diminishes the prospect of being eligible for marriage and thus reproduce.
@@justanoman6497 having a nut allergy is not a good thing by any measure. There is a reason nuts have featured extensively in human nutrition - they are energy, and filled with good fats that support health. The loss of gut biome diversity in the US is a well recorded phenomenon. I suggest you look it up.
Sugar-enriched flour, partially hydrogenated vegetable oil, polysorbate 60, and Yellow Dye No. 5 - everything a growing boy needs!
Welcome the party, pal.
Sounds like a line from the Simpsons
Roll that into a joint and smoke it.
That is a good rhetorical question at the end. Great video ending!
I'm pretty sure that if I was eating a steak and you revealed that it was blue, I would still eat it. I already know I have no problem with green eggs and ham.
Cheddar is best served pink 😌
Natural color
OMG this wins
Vermont's Cheddar is Authentic & Naturally Colored by the fact that it's a milk product.
It varies with the seasons.
@@BJCMXY But it shouldn't be filled with annato.
*orange* is not a colour for cheddar.
Lol
My mother used to decide the colour of our food.....when cooked, usually black.
Hilarious
bahahhahahahahahahahaha, same here
lmaooooooooooooo
😆
Wow great video. Liked and subscribed.
This is pretty interesting, I will watch this video again later
They forgot to include whole wheat breads and multigrain breads! I can't say on behalf of other nations, but in India, Whole wheat bread actually is not 100% wheat because then the bread will not be same as normal bread. They add brown colouring to make it look more "healthy". You can check the ingredient list if you doubt me. 😂
Same in the US
wow, i guess i have been eating regular bread this whole time and not wheat, can't really eat anything that is not dyed or chemicaled in the US
@@Reioloshi You can, you just might not like it and it will be more expensive. I think Ezekiel bread is probably the healthiest whole grain bread you can find.
What does "not 100% wheat" even mean? You know that maida and aata are both made from wheat no? It's just maida is finely grinded
@@ivamanral989 100% whole wheat, I meant. Now, you might say "maida and atta are almost the same!" So try making bread with whole wheat flour at home and you will see the difference.
Having picked oranges from my aunt's trees in Orlando in the 60's. They weren't just orange, but all colors
For real? Like what colors were they exactly?
@@MicahPotts green yellow ect
@@ronidude gotcha, thanks! 😊
I read that as "Having pickled oranges" in the middle of the pickle dye part of the video in my defense. I thought eww, grody.
Sigh
Well color me dyed. This video brightened my evening.
Happy to see this. I hate fake stuff. Artificial coloring in food has bothered me pretty much since I was a teenager.
I live in australia where use of coloring is not really used in fresh products. Our oranges are only occasionally orange but most of the time yellow.
I live in the tropics and the only fully yellow/orange oranges I've seen are imported ones at the supermarket.
The local variety is always green or green and yellow gradient.
Healthier, fresher and still very delicious
I believe there’s something else going on here, like variety or what the other guy said soil/climate conditions. The color orange only got named hundreds of years ago because oranges the fruit got so popular they finally considered orange a legit color. So there have been orange, oranges for a long ass time
Most of the oranges grown in the US ( florida, alabama etc ) are naturally orange. This might be why we prefer the orange coloration.
While in Ghana I saw green oranges for the first time and was shocked. The US food system is hazardous to our health
My obstetrician is going back to ghana after doing my c section next week. I wish she could bring me a green orange.
Depending on what food you eat, of course.
Yes African orange is green because it’s non GMO
You do realize that oranges aren’t dyed orange?
It won’t kill you, plus, you’re the one responsible for managing your own health.
I’d love ab example of adding chemicals to improve freshness w/o causing additional harm… Seems like it’s mostly for preservation (the bottom line) or for separating foods.
Great video!
Only one thing is missing here. Nowadays, Maragine is made out of vegetable oil. it may have started as beef fat, but thats no longer the case.
Its still dyed
the video said its vegetable oil now
@@user-fj4en7cq8d 'vegetable oil' is a marketing term. Vegetables generally don't contain oil. They mostly use industrially processed seed and bean oils. Not good for you
did you watch the whole video or nah
@@cassieoz1702 nut oils are not too bad for you. like peanut oil is fine, it's in peanut butter
5:08 that on the right is a "golden" apple, it simply doesn't get red
They're actually my favourite
do they give you absorption and regeneration when you eat them?
@@liemduongthanh8386 😂
On the far right, I think it's a Granny Smith actually.
One of my favorites. (Along with Gala & Honeycrisp)
I'm not a fan of red delicious _at all_
That was the entire point of the graphic. The standard for "fancy" has not kept up with apple varieties.
Except that it isn't true. If you actually look up the definition at the USDA website, it says nothing about red coloring. It just says that they should not be discolored for the variety of apple. Being too green could get a Red Delicious downgraded.
Taking nothing away from the video, I researched 'JC Wheatley 1970 food dye experiment', and not only was there scarcely any information at all about this experiment, but there is even speculation as to whether this experiment ever happened; and if it did happen, who actually conducted it. Really strange...
My grandma told me once that when she was a child margerine was sold with a small packet of dye that you were meant to mix in so it would be yellow. She actually examined this to me a while ago so it's strange to see it in this video. Really interesting stuff!
pickles in the EU, or at least my country, are not dyed. I'd freak out if I saw pickles like the ones you showed.
yeah I think for the most part they are a bit more conservative in the EU when it comes to food coloring/dying and I'm all for that
They don't have actually edible pickled cucumbers at all.
@@ayomlem EU has stricter regulations.
Yes in Europe they are not dyed and it's perfectly fine...
@@Breakfast_of_Champions we do have plenty of edible pickle
I bet all the colorblind people are freaking out right now Lol 😂😂
You're thinking of people who are completely color blind. Most people are color blind can still see some colors or most colors but see some of them improperly.
@@ronmaximilian6953 shut up smart arse
@@ronmaximilian6953 you unfunnied the joke
Apologies for educating people on a channel dedicated to bits of education
@Eti Bronx most colorblind people are red green blind. About 8% of men and under 1% of women are color blind
If they're reasonably safe first, more pleasant to consume second, not hiding defects in the products third and finally without disrupting food manufacture too much, then yeah, it sounds like an okay system
A few notes: The first margarine you speak of or 'oleomargarine' was not actually white. It was a pale yellow color similar to some butters.
Butter is not always deep yellow...most of it today has annatto coloring added and this began early on so that commercial butter could have a consistent color all year long. So, coloring was added to butter before it was added to margarine. In a way, butter is more to blame for this trend of coloring natural products rather than margarine.
Margarine makers colored their margarine to make it look like the butters that were on the shelves which themselves would have been a range of pale white to yellow colors at different times of the year if not for coloring. But the margarines made from vegetable oil rather than beef tallow did have a pale yellow color to begin with. The butter industry got upset about all this coloring and called it fraud even though they themselves did it without even revealing it to the consumer.
"Salmon is pink"
Me: no, its orange
Its salmon pink
No they're blue
Salmon is salmon
Salmon is its own colour between orange and pink
@@murder1625 nah they are purple
I think I'm lucky in my country because we have all the food in their natural color
What country?
@@nonyabusiness7 malaysia?
I'm American and hadn't noticed how much food coloring we use until I started traveling. It kinda blew my mind that orange Fanta was yellow in the UK when it was bright orange back home (and heavily marketed using that color).
Tbf Fanta in the UK tastes like orange flavoured fizzy water
This was something I knew when I was just a child. When I asked my parents why does this cheese say yellow something something in whatever. That's when I found out that most foods have coloring in them. Just the same way we color your cake we also color you meat. And you also pay more for it to look fresh. Just in case people think it's a good idea to buy the black styrofoam sealed packet meat.
From I was a child, until now I'm a full grown man. Every orange 🍊in Jamaica ,on an orange tree is ORANGE. The green ones are not full term or ripe yet
Exactly i dont get it every orange tree I’ve seen had orange oranges
@@JaKingScomez in Brazil we have the green and the yellowish ones. Orange oranges are imported
@@joiceraiana and those oranges are fully ripe?
@@JaKingScomez yes, the "laranja pera" it never changes color it's always green, quite dark shade too, it's sweet tart. And some are a mix of green and light yellow, that one, that I don't know the name, it's a little bit sweeter, but it's color still mostly green even when ripe.
Im thinking its a different variety of "oranges".
We should really just start calling Green oranges, Greens.
I lived in central Florida nearby some of the Tropicana groves, I couldn't say for sure if they dye their oranges but I can verify that the ones growing in people's yards and in the wild were orange
I’m an Australian, and the first time I went to the US I was blown away by perceived normal food colour… nothing like what I was accustomed to. But which Country’s colour was natural? Or are both coloured to consumerism? I real eye opener
That is why it is so important to read labels, if available, to see what is exactly added to the food you buy. So many dyes and other crap you can't name.
It really does boggle my mind that people scream about "m-muh corrupt g-government!" when ALLLLL of this stuff is freely and easily accessible to read. Literally just a case of people not turning over a box of food and taking 5 minutes to educate themselves.
@@Professor_Utonium_ I think it's the fact that the government does not care about our well being. That we have to make sure our food that is sold in friendly grocery stores doesn't contain cancer #5. Or why not blame the producers of the food, instead of people who thought it was safe, because why would it be acceptable to feed people poison?
So read the label and get what? All that crap is pretty much in everything sold in the USA no matter what brand you look at lol... And I believe if an ingredient is under a certain amount it didn't even have to be listed on the label
This is why there are so many ingredients in my pack of peanuts.
Spoiler: every "natural" food indeed has dozens of chemicals... because everything is a chemical
Wtf peanuts are you buying? Mine literally have one ingredient and yes, they're from a major chain store.
Peanuts are not actually nuts
@@Sammysapphira that's now what they mean genius. Wow, what a useless piece of information.
I'd just like to mention that Astaxanthin is also the thing that turns WILD salmon pink, as well.
They get it naturally in their diet, it's added back into their diet in captivity.
When it comes to salmon you're partially right, farmed salmon can be red as long as it has some access to it's natural food.
As a european I am so happy that I can get "real" food everywhere and that it's pretty well regulated. With the food over there in the US you never know what you are actually eating
Yeah because McDonald’s and other fast food doesn’t exist in Europe right. If there’s one place you know what your getting gs it’s McDonald’s
You do realize Europe food industry does not revolve around Mcdonald and fast food only? At least our supermarket do not sell yellow bright pickles and other dyed food
@@pawmeh7284 our food industry doesn’t involve around McDonald’s ethier? I have no idea where you came from or what your talking about and I’ve never bought the yellow pickles here in the usa we have something called options
I never said anything along the lines of "unlike usa" because that wasn't the intention of my comment
The pickle thing was an example,,,
@@pawmeh7284 why are you quoting me on something I never said I never said “unlike the usa” can you read. Also the pickle was a bad example because like I said in the usa we have choices, I can’t speak for Europe because I never been there but I do know there’s fast food over there that’s a common fact, and judging from your dumb comments you never been to the usa of all u see if yellow pickles and think our food industry revolves around fast food and dyed food, when there’s plenty of organic food places like I said there’s choices here. Sooo bad example NEXT
Gov: Salmon is pink
Americans: Why?
Gov: Why not?
Americans: *Understandable, have a great day*
The government never said that salmon is pink. People are dumb and bought died salmon.
@@galaxywolf3192 Uhm no. Salmon flesh has always been red. Only the recent development with farmed salmon would have resulted in grey/white salmon because they don't get to eat the algae and plankton that causes the flesh of wild salmon to be red. So they add the same class of chemical, just from a different source.
@@user-lv6rn9cf8m damn finally a smart person in the comments
@@user-lv6rn9cf8m and the government played what role in dictating salmon color?
@@user-lv6rn9cf8m I watched a program about the difference between farmed salmon and wild salmon . There is a lot of difference , farmed salmon need to be fed 'antibiotics' because of ticks or lice they gather with not being in flowing water .. and also feeding the fish a different food in captivity that a salmon won't find in flowing water .
All I know about this is that our oranges on our orange tree in Arizona don't taste ripe/sweet until after the new year in January, usually turning orange. They are sour and not ripe, same as Florida where I lived before. However this could be also be a matter of personal taste when you consider the hatch green chile and red chile from New Mexico. Just depends what you like in terms of ripeness.
many people don't know that whiskeys are often dyed to look the same color from one cask to the next, because they too actually have a lot of color variances because of the nature of that year's batch of barley and peat, as well as what color it is going to draw from the casks.
This makes me want to know what most food is truly suppose to look like. I often buy my fruit based on colors and my perception of what is “best”
Grow thyself to know thyself
Did you really think you could buy dark red apples and tomatoes and strawberries 12 months a year without them painting the fruit??
@@WKRP187 I honestly never thought about that
@@WKRP187 lol great point!!
I had an orange tree in my backyard in Tucson, AZ and the oranges ripened orange in the summer when it was over 100 degrees outside. There may be varieties that ripen while still green, but not all of them. Mine was the Valencia variety.
Most likely any dying of oranges grown in TX or FL is done because they are harvested before they are ripe so they can be shipped and not deteriorate. So they might be colored orange to make them look ripe when they aren't. Lots of commercial fruits are harvested before they are fully ripe, which is one of the reasons why they don't taste as good as those you grow yourself.
The comment section also seems to disagree with that part of the video. To me this lends support to your explanation.
On top of that, I have had my fair share of oranges in the southern US and all were bright orange. About 1/15 were firm, tart, and semisweet but I couldn't tell they were underripe until I peeled them.
Dyeing
Will there ever come a day when all food/drink is free of harmful additives. In this video you talk about food coloring. What about asking to have the high levels of added sodium and sugar out of food/drink. And let people have safer and healthier food/drink choices. I am beginning to see some positive changes though, let’s keep moving forward on that! It’s about going natural and correct marketing. I think the public like myself is ready for the challenge of healthy change. Thanks for sharing your video.
Love how recently from subway meant 4 years ago from publication on a 6 year old article
Buy high quality stuff straight from farmers if u can. Grassfed beef and pasture raised eggs will taste and look much different.
Stop eating beef, beef is a red meat which as heme naturally bad for blood and gut
I have always wondered why oranges were so bright orange in cartoons mean while those I found in my country(Colombia) were green.
Salva, the green ones are proper natural. i lived inn Kenia for 2 years , oranges were green . only clementines were orange. green oranges were sweetr. so yeah you've been eating real natural food .
great episode! this reminded me of an episode of netflix documentary series "Rotten"
60 seconds of information "condensed" into 10 minutes - good going!
That's interesting, my mother is Brazilian and my father American. I been living most of my life in Brazil and my father told me that in U.S just had one kind of banana and before coming to Brazil he didn't know that had such a variety, I got even more surprised that if a banana showed any kind of black spot you would throw it away when in reality even if it is cover completely in black spots it is still good and even better because sweater than before.
Why do compagnies color pickles to make them look like artificial trash? I associate pickles with dark green, not yellow. And why would you make your mozzarella white? Imagine using artificial coloring to make your food look worst. Although I agree I would never buy that gray salmon though, that one I understand.
You realize the "grey" salmon was done in post..... right?
@@jimurrata6785 You know that if they weren't fed astaxanthin they'd be grey, right? It's not that dark grey, but still not pink.
@@MichaelDavis-mk4me Yes, absolutely!
I just said that in another reply.
But go back and look at the split screen and you'll see what I'm saying.
As an Italian, I can tell you that mozzarella is white lol
@@giulia2458 yeah maby they 're using weird milk in the us who knows? But it may not even taste like real mozzarella but like the weird cheese there is on industrial pizzas
I'm heading back to France in a month, from the US, I'll have to keep keep eye out on these differences
Butter on cattle eating broadleaf plants in pasture is yellow all summer. In winter when fed dry grass hay, it's almost white.
I'd prefer if no dyes were in my food
non-toxic dye, you can literally eat it and not get poisoned. Fun for Dr Seuss kids. Never been poisoned in my life when I ate colored food.
I grew up on a farm in Hawaii we grew, among other things, oranges... I have never seen a green orange that was ripe (and I have eaten green oranges). Was it that Hawaii got cold enough to make the oranges change color, or that they grow a different variety in equatorial communities? you seem to HEAVILY imply the former without considering the later.
To another point, you seem to single out farmed salmon as being artificially dyed which is true, so are almost all meat products. If you only dip your toes in a subject and report without greater context it makes you sound disingenuous, even if you are correct. I know you needed to cut some things to tell a narrative, but, you could have cut the bit about the oranges as it was the weaker argument, and pointed out that almost all commercially produced beef and pork is dyed to sell better.
As I know that you folks will most likely never see or respond to this comment... I'll ask my fellow viewers, did you see anything else that they got wrong?
So refreshing to see an informed comment section for once! I agree with you, this video feels "half-baked." Great topic, but flawed, incomplete coverage.
@@ajrobbins368 The way to help the uninformed is to teach... I'm just sad that I only got one comment with this...
Truth is a progress... we all need to work for it. My goal is to inform at least one person every time I post something. I hope you do the same.
@@styxdragoncharon4003 I agree with you. I comment on CZcams videos for two reasons.
1. To commemorate my favorite moments. It's about me and the content.
2. To exchange information. Sometimes I'm the one learning, sometimes I inform others.
@@ajrobbins368 that at least makes 2 of us :D
Well you did get 29 likes, so it didn't go completely unnoticed.
I live in Louisiana, and idk what species of "Orange" were talking about, but we grew Satsumas for years, and they started off green, and then they would turn orange. And the green color did mean it wasn't ripe yet, but that is also when I picked them bc they were more tart, when u waited for them to be orange they would be super sweet.
It's interesting how much of a competition there was over the color of butter vs margarine
As somebody who lives on east coast, I am glad I contact local fishers for fish.
The Margarine Wars are right up there with the Emu Wars for silliest-sounding war name.
And the War of Captain Jenkin’s Ear
Isn't the Cola wars up there too? Since it led to New Coke and the dumping of cola
He said it tastes like butter too ? I don't mean to be a stereotype, but I'm French and offended.
Don't forget the Cod War.
Chicken war.
In the 1940s margarine came in a big, soft plastic pouch with a blob of dye on one side. It was very pretty, like a red jewel pressed into it. My Mom let us kids knead the bags of margarine to mix the dye in -- it was one way of keeping us happy in the baby carriage while she grocery shopped.
@ 7:53 the video makes the claim that farmed salmon are "naturally" grey
This needs to be corrected because there is nothing natural about farmed Salmon.
This video: “pickles are yellow, right”?
Me: (an european) “no, they are dark green”!
This video: “they are actually dark green”
Me: 🤦
The same I’m British and like pickles and well they are dark-green LOL
*A European... not "An" European. The Y sound....
@@PhyrexianFleshgorger okay
Must be nice to have cancerous and dangerous dyes and chemicals banned in your food lmao
I’m an American and I’ve never faking seen yellow pickles. What tf are you Europeans crying about?
Yeah, I actually wondered about those pickles especially since clearly some restaurants pickle their own pickles and it wouldn't look yellow. Also once I realized what pickling was, I didn't really get what could turn pickles yellow.
The green orange is a specific type of orange called cam sành or king orange. It's a hybrid citrus fruit from Vietnam. It's still has an orange color inside.
I grew up in Florida and had two orange trees. Sometimes you’ll see a green one but, for the most part, they are orange on the tree once ripe.
The “grey salmon” is completely photoshopped.
Same with the gray pickles. The natural color is a brownish green, not gray.
It's not for some devious reason: they probably just can't get "undyed" salmon. Maybe a research lab would have some, but even then most of them are fed a "wild" diet or the industry standard diet (with astaxanthin).
@@johnstonefield1935 I mean it is though. It wouldn’t actually be unnaturally grey looking like that. They’re trying to get your attention by misrepresenting it. They have no idea what it would actually look like so they choose an extreme unnatural looking color to get more views.
Source?
@@gktjkytjktyjtyjtyjkf Is it unnaturally grey? I've never seen consumer grade undyed fish as thick as we get salmon fillets. The closest I can think of are shark steaks (still dyed by diet) which can appear to be brown/grey even before the factory processing, factory freezing, and store thawing salmon goes through?
You're probably more right though, they probably just replaced all the red/pink with grey and took judicious liberty with guessing how dark it would be. As opposed to just making it look similar to other translucent/light grey fish.
Edit: They've also chosen the brightest colored salmon I've ever seen in my life for their "normal" examples.
Those radioactive looking pickles are an American thing and I hate the fact that all pickles in America have added sugar after the fermentation process* 🤢
well of course they have sugar, thats the process of pickling something, how else would you make them.
You know that pickles need sugar to get fermented, right?
There are multiple ways and ingredients to pickle stuff and they don't always need sugar. I have Eastern European pickles in my refrigerator right now. They have no sugar whatsoever.
@@MaximusMongoose Well you should enjoy those and leave everyone else the hell alone. I love sweet pickles.
@@samuelhulin180 you enjoyed those radioactive looking yellow dye number 5 high fructose corn syrup artificial pickles 🤣
I live in Germany and was super outweirded when I tasted Hawaiian Punch for the first time. The drink being bright red and the taste being tropical just didn't mix well for me as I am used to a different "color coding". Drinks with a tropical flavor are usually colored in a warm orange over here, so finding out that it tasted not like red fruits but tropical ones was quite surprising and unexpected.
Another thing is probably mustard. Super outweirded me when I saw American bright yellow mustard for the first time. In Germany it's usually a natural beige color while yellow mustard is hard to come by and is referred to as "American mustard" due to its color.
Being a chef a hard core gardener and fisher this is my truth my love and hate relationship with my craft I do my best to keep my food that I consume and cater as natural as possible but at work I have no control uugh