Why Some Ingredients Are Banned in Europe but Not the US

It’s a common charge against food ingredients (and some other substances, like pesticides): this chemical is obviously dangerous because it’s banned elsewhere. Why don’t we follow the Europeans’ lead?

Source: Why Some Ingredients Are Banned in Europe but Not the US

Wait until you get to California.  Just about everything is labeled as being in violation of prop65.  Kids, don’t eat your light switches.

Not So Appetising Now, Eh?

I’m trying to be healthier, so far after I eat this brick of cheese, I’ll have a spoonful of grease-soaked vegetables.

As funny as the alt-text is, that could be construed as part of the Mediterranean diet.  Which has consistently been demonstrated as healthy eating…

Stop Worrying About “Chemicals” in Your Food

They didn’t mention that the banana we know is not the original.

It’s true that big corporations are concerned with profit, and I would no more ask you to trust them than I would ask you to trust your neighborhood naturopath, who is, after all, also concerned with profit.

It seems reasonable to me, however, to question sources that throw around words like ‘chemicals’ or ‘toxins’ or ‘natural’ or ‘organic’ without clear definitions, let alone research that suggests that the concerns they have are valid.

What I read in this article is that the idea that ‘chemicals’ are bad is silly, because the complexity of a name is unrelated to how dangerous the thing is. And that seems like a good message.

Cake Chemists: See the Results When Missing Ingredients

What happens if you miss a vital ingredient out of a cake? Why is the egg so important? What does baking powder actually do? Join Nerys and David of the Live Science Team as they investigate the chemistry of cakes & show you a tasty experiment to try in your own laboratory/kitchen!

See the Youtube video (3:54 minutes).  The recipe they use is in the video details, so you can repeat their experiment.

This for That: Cooking & Baking Substitutes

Direct link to infographic.

Some stuff seems OK – it breaks out the component ingredients for things that are frequently bought as a combination, like poultry seasoning. The rest, though? They are not even close and would produce an entirely different thing in a lot of cases.  But then, that’s typically the challenge when trying to “veganize” and/or make a recipe gluten free for example.

…or you could just buy the actual ingredients 😉