Treating food with chemicals usually it's not good. Also you simply don't know what exactly are they doing.
Like ultra processed american bread is not so good comparing with european wholegrain sourdough bread.
Like ultra processed american bread is not so good comparing with european wholegrain sourdough bread.
Bread, the example they used, is a particularly stark example where Americans are subjected to stuff that is rightly banned in most of the rest of the world.
When you grow a tomato, you use pesticides and herbicides. When you grow meat, you use drugs on the animals and then you also wash the meat in bleach to kill bacteria.
Why are these chemicals less harmful than, say, citric acid used in "processed" minced garlic to preserve it?
That wasn't the point they were making. They made a purely pedantic point about the meaning of the word 'chemicals' in this context.
> Why are these chemicals less harmful than, say, citric acid used in "processed" minced garlic to preserve it?
I never said they are.
Besides which, I pay a premium for organic for that very reason. Glyphosate residue is a serious problem. And then there's all the agricultural runoff, biosphere contamination, chemical interactions, etc.
Less 'chemicals' is generally better; safer and healthier. It's super weird that people take issue with this simple statement, whether for pedantic reasons or through false equivalancies.
And didn't they teach you at school to soak all vegetables for a couple hours in water after buying them and before storing/using them? As for injected hormones, in my part of the world (Asia and Europe), we reject such produce if we're trying to eat healthy. My family literally grows pineapples in our backyard (which I bring to Europe) because industrial pineapples are injected with ripening stimulators.
> When you grow meat, you use drugs on the animals and then you also wash the meat in bleach to kill bacteria.
In most of the civilized world, we typically ensure humane conditions as much as possible even in industrial farming, so that chicken need not be drugged and bleach washed. Like basic hygiene and humanity such as animals not being made to live in their own shit.
> Why are these chemicals less harmful than, say, citric acid used in "processed" minced garlic to preserve it?
Again, in most of the civilized world, we don't take issue with preserving minced garlic with citric acid. In fact, I regularly preserve a lot of veggies and sometimes even fruit this way. But I do have an issue when some industrial company decides to add sodium benzoate to their pickle to preserve it for months on end.
Anyway, since “we all know”, why don’t you go check out the ingredients for beyond burgers, and report back which “chemicals” you think are so disastrous.
European bread as of today is highly processed btw.. it's pretty rare to find a bakery that actually bakes starting with the ingredients. Most just bake pre-processed and pre-made stuff coming from a huge factory.
Typical European/German bread is not terribly healthy to begin with.
For example, common ingredients like potassium bromate or ADA are straight up banned in the EU for health concerns.
Reading the ingredient list of American bread is plain shocking at times.
> In the US, this color was listed in 1939 as Ext. D&C Red No. 10 for use in externally applied drugs and cosmetics. It was delisted in 1963 because no party was interested in supporting the studies needed to establish safety. It was not used in food in the US.
> Azorubine has shown no evidence of mutagenic or carcinogenic properties and an acceptable daily intake (ADI) of 0–4 mg/kg was established in 1983 by the WHO.
Wikipedia's article on E180 is a stub. Wikipedia's article on E105 says it's now banned in both the US and EU, but it doesn't say when it was banned: did the US ever approve it?