12 Secrets the Food Industry Doesn’t Want You to Know
Browsing the store shelves, we usually take what catches our eye. But is it really the right thing to do? Pretty looks don’t guarantee good taste or health benefits.
Bright Side shares some recommendations that will help you choose only healthy and natural foods.
When buying hard cheese, pay attention to its color, holes, and texture: it should be uniform and without a white crust; the holes should be evenly distributed on the whole chunk; if the cheese doesn’t restore its shape after you squeeze it a little bit, it’s better not to take it.
Fresh meat is pink, not bright red or even brown. Note the fat streaks: they should be glistening and very light. Good meat will also return to its original shape and not stick to your hands.
Opt for coffee with an average price: the cheap one won’t be good, while the expensive one’s taste is the same. Good ground coffee is never stored in plastic jars, only in glass or metal ones. Look at the "best before" date too — it shouldn’t be more than 18 months.
Natural honey is transparent and of a uniform color. Quality honey is very sweet and has a specific fragrance. Rub a drop of it between your fingers: if it’s easily absorbed by your skin, it’s fine.
Always read the contents of ice cream. Berry flavored ones are rarely natural, so it’s better to choose those containing only nuts, candied fruit, or gumdrops. Popsicles, on the other hand, are never made of anything natural.
First and foremost, pay attention to the contents of chocolate. The shorter the list, the better your bar is. Quality chocolate must contain cocoa, while any derivatives are a sign of an artificial product. In addition, it’s better to pick a bar that has cocoa oil in it, not vegetable oil.
A fresh fish has bright eyes; clouded and bulging eyes are indicative of an old fish. The gills should be bright red or, rarely, light pink (in cases when blood was drained through the gills). When you take the fish in your hands, its tail should hang freely.
Fresh bread shouldn’t be tough, so always touch it at the store. Note that plastic bags let the bread stay fresh for longer, but it will lose its taste in just a couple of hours in such a package.
Picking good carrots is easy: just take the one that is less bright, has no spots, and is small.
Two or three sections in a bell pepper indicate that it’s a little bitter and has fewer seeds. If there are four sections, it will be sweet with lots of seeds. Also, pay attention to the lower part of the pepper where it bulges.
Look at the border between the white and green parts of the scallion: if it’s distinct, the product is good; if it is gradual, the scallion will be too tough.
It is no secret that gelatin is made by boiling the skin, tendons, ligaments, and/or bones of pigs and cows with water.
As a good alternative in your cooking, you should use agar-agar — it is vegan and keeps your food solid at room temperature.