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“There is no doubt that the widespread consumption of antibiotic-laden meat is bad for us. Ample evidence fingers this massive drug use in our meat industries as a key contributor to one of the biggest health concerns of the modern era, the rise of drug-resistant bacteria, aka superbugs. This is not some future science fiction. It is killing people right now—lots of people. The CDC called antibiotic resistance one of the five greatest health threats facing the nation, and new drug-resistant”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“Not all Fake Foods are harmless, and many are disgusting. If”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“More than 80 percent of the antibiotics manufactured in this country—and 95 percent of the class considered “medically important” for treating humans—are not used to treat us, our pets, or to treat anything at all. They are food, fed directly to cattle, pigs, and poultry. In”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“A study of New York City seafood done by scientists at nonprofit marine conservation group Oceana found fraud in 58 percent of retail outlets and 39 percent of restaurants. The one especially scary finding that would have my father turning over in his grave was that every sushi restaurant from which samples were collected—100 percent of them—served fake fish. Obviously,”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“the seafood industry is rife with fraud, substitution, and adulteration. Imagine if half the time you pulled into a gas station you were filling your tank with dirty water instead of gasoline. That’s the story with seafood.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“the single most common substitute for the tuna is escolar, one of most dangerous seafood products you can buy.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“KOBE BEEF OUTSIDE JAPAN This is much trickier, and the only three places in the United States I consider reliable are the restaurants in the Wynn Las Vegas casino resort, 212 Steakhouse in New York City, and Hawaii’s Teppanyaki Ginza Sumikawa, the sole spots in this country certified by the Kobe Beef Association.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“you have to purchase blindly with no other clue besides where it was made, choose Chile or Australia. Neither practices the carryover of old oils common in Europe, and Australia has the strictest standards and is the only country using advanced tests to detect adulteration with refined oils.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“Gulf of Maine Research Institute’s Gulf of Maine Responsibly Harvested certification is excellent: not only do all products with this logo have third-party chain of custody verification that they came from the Gulf of Maine, processing must occur within the state. Most U.S. seafood is processed overseas, then reimported.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“GEOGRAPHICALLY INDICATED CHEESES There are more than 150 cheeses protected with GIs in the European, but the highest profile ones are Asiago, fontina, Gorgonzola, Grana Padano, Mozzarella di Bufala Campana, Parmigiano-Reggiano and Pecorino Romano (all from Italy); Comté, Roquefort, Munster, and Reblochon (France); feta (Greece); Gruyère (Switzerland); Stilton (United Kingdom); and manchego (Spain). Try to remember this short list and if you are buying any one of these cheeses, the real thing will only come from the respective nation. Feta, Muenster, and Gruyère are especially frequently copied elsewhere.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“From a health and environmental perspective, faking the country of origin may be a worse problem than species substitution. Much”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“if you are drinking a cup of herb tea as you read this, you might want to put it down for another hundred pages or so. Pour yourself a Scotch whisky instead, one of the few reliably Real Foods.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“All of the Kobe beef sold in this country, by chefs famous and anonymous, in ten-dollar sliders or three-hundred-dollar steaks, was fake, all of it, end of story. Every single restaurant and store purporting to sell Kobe beef—or any Japanese beef—was lying, including some of the country’s best-known chefs.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“Fake seafood is not a Florida problem or a Massachusetts problem or a New York City problem - it is an everywhere problem. Oceana took its study national in 2013 and found that mislabeling in violation of FDA regulations was often much worse in the biggest cities. A summary released with the report noted that "Oceana found seafood fraud everywhere it tested, including mislabeling rates of 52 percent in Southern California, 49 percent in Austin and Houston, 48 percent in Boston, 39 percent in New York City, 38 percent in Northern California and South Florida, 32 percent in Chicago, 26 percent in Washington, DC, and 18 percent in Seattle."...
Dr. Warner's most recent project for Oceana was a global "study of studies," in which she and her colleagues did a comprehensive analysis of fake fish studies conducted by many different entities in different countries, including sixty-seven peer-reviewed studies, seven government reports, and twenty-three news articles. The results are pages and pages of more disturbing fraud information, but she was able to sum up the results for me in two sentences: "All studies that have investigated seafood fraud have found it. The take-home message is that anytime someone looks for mislabeling and species substitution in the marketplace, anywhere, they find it.”
― Real Food / Fake Food: Why You Don’t Know What You’re Eating & What You Can Do About It
Dr. Warner's most recent project for Oceana was a global "study of studies," in which she and her colleagues did a comprehensive analysis of fake fish studies conducted by many different entities in different countries, including sixty-seven peer-reviewed studies, seven government reports, and twenty-three news articles. The results are pages and pages of more disturbing fraud information, but she was able to sum up the results for me in two sentences: "All studies that have investigated seafood fraud have found it. The take-home message is that anytime someone looks for mislabeling and species substitution in the marketplace, anywhere, they find it.”
― Real Food / Fake Food: Why You Don’t Know What You’re Eating & What You Can Do About It
“the average imported fish travels 5,475 miles before reaching a diner—”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“Japan has a lot of really great beef, like Matsuzaka, but outside of Japan only Kobe is known,” said Troy Lee, an Australian who is the head chef at the Oak Door steakhouse at the Grand Hyatt Tokyo.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“It’s a feedlot just like cattle and they use antibiotics. Salmon and shrimp farming are by far the worst.” A 2004 study of hundreds of farmed salmon samples from five leading countries found most so polluted with dioxins and PCBs that the author suggested people not eat it more than once a month.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“Scotch Whisky Single Malt: This Scotch can only contain malted barley and water, must be the product of one distillery and aged in wood for at least three years. However, single malts can contain a mix of different distillations, casks, and years. This allows brands like a twelve-year-old Glenlivet to maintain consistency and always taste the same, no matter when it’s bottled. Single Grain: Like single malt, this Scotch is a product of one distillery but can be made from other grains and/or unmalted barley. It is used mainly for blending and rarely sold on its own, though it is becoming more popular as whisky connoisseurship increases. Blended Malt: This style, consisting of a mix of single malts from different distilleries, is not common. Blended Grain: This style uses a mix of single grains from different distilleries and is also not common. Blended Scotch: The most popular style in the world, including nondistillery names such as Johnnie Walker (red, black, and blue), Chivas Regal, Dewar’s, Ballantine’s, Cutty Sark, and so on. These are blends of single malts and grain whiskies from different distilleries, sometimes dozens. Vintage Year: While there are really no “vintages” in the sense of better or worse harvests, as with wine, bottles with a year on the label can only contain whiskies made in that year. This will usually taste different from the same distillery’s standard single malt—different but not necessarily better or as good.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“SHOPPING TIPS Most of the fakery surrounding the King of Cheese has to do with the misleading use of “Parmesan,” not Parmigiano-Reggiano, so when you see the full Italian name and it says “Made in Italy” and has the PDO seal, it is usually the real deal. The same is true of Prosciutto di Parma. However, the cheese is made in very large wheels that begin to deteriorate once cut, so it is important to buy from retailers with a lot of volume turnover who are constantly opening new wheels and storing it right. More than many other cheeses, it’s usually better to buy from a specialty cheese shop like Murray’s in New York—most cities have these. If you go mail order/online, you cannot beat Zingerman’s in Ann Arbor, Michigan, which buys whole wheels directly from”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“Brooklyn-born Grimaldi’s is one of New York’s most popular and iconic pizzerias, and there is usually a long line out the door at the flagship. It is famous for using coal-fired ovens, not typical for New York – style pizza, giving it a distinctive taste. Grimaldi’s has parlayed its successful original into a brand name known for both a particular style of pizza and excellence making it, and it has grown into a national chain, with nearly fifty restaurants in a dozen states. It’s not quite a McDonald’s or Chipotle in scope, but it is a significant food undertaking,”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“SHOP AT WHOLE FOODS”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“Until authorities take action, which may be never, seafood remains the single most confusing food to buy,”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“The country is justifiably famous for its tomatoes, especially the legendary San Marzano, grown in rich volcanic soil and so special it has been awarded a PDO”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“The most reliable pork and chicken label is “USDA Organic” (used mainly for meat and much different from the FDA’s version of organic), which requires a 100 percent organic diet, no antibiotics (ever), and bans feed made with synthetic pesticides. For poultry shoppers, Smart Chicken is a national brand owned by Tecumseh Poultry, founded in 1998 to fill the void in the quality chicken market. It comes in organic and regular versions, both of which are completely antibiotic and animal by-product free, using a 100 percent vegetarian or 100 percent organic vegetarian diet. I buy Smart Chicken regularly. For pork, the Niman Ranch brand is antibiotic free with a 100 percent vegetarian diet.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“Italy’s two greatest food towns are Parma and Bologna,”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“Bresse chicken, aka “the Queen of Poultry, the Poultry of Kings.” The first livestock of any kind to be granted AOC protection (1957), production of the famed Poulet de Bresse is so small and demand so high that very little leaves France. In the domestic market, it commands at least five times the price of other chickens. Under French law, each free-ranging bird must have more than one hundred square feet to itself, essentially a studio apartment in New York, along with lots of other rules. The pampered poultry has been praised by everyone from star chef Heston Blumenthal”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“Six hundred years after it became protected, there are still only seven producers allowed to make all of the real Roquefort cheese. Today, the mold can be manufactured in a laboratory, but under French law, only mold produced from the naturally occurring spore in these caves can be used, and there are many other requirements too. The milk can only come from three specific breeds of sheep, all of which have to be ranged in this area, where what they eat is natural and regulated. In addition, the time from milking to cheese making is tightly controlled. Every other step of the process, from maturation to cutting to packaging, must also occur here.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“California’s McEvoy Ranch makes high-quality real extra-virgin olive oil, available by mail order and at gourmet stores. McEvoy’s acclaimed oil maker, Deborah Rodgers, also recommends Australia’s Boulder Bend, sold under its Cobram Estate label in the United States. Cobram is Australia’s most-awarded olive oil, winning more than 150 medals in competitions. Their top-shelf ultrapremium collection is guaranteed milled within four hours of harvest and is sold online, as is Spain’s vaunted Oro Bailen.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
“For high-quality balsamic, look for the full name Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia.”
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
― Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It
