Food chemicals?

Food Chemicals?

Have you wondered about those chemical ingredients on the side of the package or container telling you what the ingredients were used to make the final product?
These chemicals were designed to increase shelf life and to make things taste better. Taste better but is it good for our bodies?
My questions is this. If you make a great product that is delicious, then the demand for the product will always be there. I figure if you make a natural product with natural ingredients then make a certain amount, if it all sells out then then great, so decentralize the manufacturing operation. Food producers will gauge their markets and produce what is necessary using the freshest ingredients, all natural with no preservatives or additives.. Perfect example is Wegman's, all the manufacturing is done on premises. Yes, they carry other brands of goods but when it comes to bakery goods, breads, Danish and cakes, all made fresh.
All meats are vacuum sealed to maintain freshness. Wegman's has mastered the art of reducing waste by calculating precisely the time the product will expire by using that product in other foods or slicing it up prepared for salads or meals.
They probably reduce their throw aways by 75%.
Most other supermarkets purchase fruit salads from other companies and rarely do they use their terminated goods and package it themselves, I would venture a guess of less than 5%..
So, Chef Woo Can says, if you can't even pronounce the ingredients then its bad for you. Do you ever wonder what these chemicals can do to your body, notice, there are no reports made to the public about the dangers of these chemicals?
Case in point, Monosodium glutamate. A popular additive used t make food taste good Asian restaurants got the bad press that its used so much in Asian restaurants. Yes, a little bit enhances the flavor of the dish but was used too much it created allergenic reaction from breaking out in hives, to coughing to wheezing to headaches etc..... This happened some years ago but its still a flavor enhancer called "Accent." It has never been banned and I guess its still being used. How you say, well food manufacturers want to maximize their profits, so they purchase the cheapest ingredients and as you know these ingredients have no flavor, then they add flavor and highlight these flavors by adding "accent" to make it taste good. Of course, they want you to come back and buy more. Repeat buying is so important to these food manufacturers.
So, if you can't pronounce it, be kind of skeptical that it might not be exactly good for you. BUT, what can you do, your in a rush, you don't know how to cook and your hungry, Hmmm, its never too late to learn to cook healthy!
By Chef Woo Can at www.chefwoocan.com
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