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Default 13 Banned Foods Still Allowed in the U.S.




http://www.shape.com/blogs/shape-you...ill-allowed-us

After all these years, I still haven't figured out why people buy
bleached flour when it bleaches all by itself over time.

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On Wed, 16 Jan 2013 06:30:48 -0800, sf > wrote:

>
>
>
>http://www.shape.com/blogs/shape-you...ill-allowed-us
>
>After all these years, I still haven't figured out why people buy
>bleached flour when it bleaches all by itself over time.


"Why the U.S. Allows It: We eat with our eyes. “Recent studies have
shown that when food manufacturers left foods in their natural, often
beige-like color instead of coloring them with these chemical agents,
individuals thought they tasted bland and ate less, even when the
recipe wasn't altered,”


I find this baffling... are people really this stupid?

Sort of on the same topic - and not an ingredient - but how are
cannulated cows considered an acceptable practice?
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On Thu, 17 Jan 2013 08:22:35 +1100, John J > wrote:

>On Wed, 16 Jan 2013 06:30:48 -0800, sf > wrote:
>
>>
>>
>>
>>http://www.shape.com/blogs/shape-you...ill-allowed-us
>>
>>After all these years, I still haven't figured out why people buy
>>bleached flour when it bleaches all by itself over time.

>
>The "Why the U.S. Allows It" sections explain why those poisons are
>put in food, but not why the U.S. allows it.


Because the FDA is owned and run by corporations.
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"Jeßus" > wrote in message
...
> On Wed, 16 Jan 2013 06:30:48 -0800, sf > wrote:
>
>>
>>
>>
>>http://www.shape.com/blogs/shape-you...ill-allowed-us
>>
>>After all these years, I still haven't figured out why people buy
>>bleached flour when it bleaches all by itself over time.

>
> "Why the U.S. Allows It: We eat with our eyes. "Recent studies have
> shown that when food manufacturers left foods in their natural, often
> beige-like color instead of coloring them with these chemical agents,
> individuals thought they tasted bland and ate less, even when the
> recipe wasn't altered,"
>
>
> I find this baffling... are people really this stupid?
>
> Sort of on the same topic - and not an ingredient - but how are
> cannulated cows considered an acceptable practice?


Used to be that cheese was sold in different colors in different parts of
the country. Annatto was/is used as the coloring agent which AFAIK is safe.
On the East Coast, the cheese was left plain. So rather white, perhaps with
a slight tint of yellow. Here on the West Coast it was/is tinted yellow and
down South it was even more yellow, bordering on orange.

When my husband first moved here, he didn't want the yellow cheese. He
wanted white. It was what he was used to. And although some stores did
carry the white in those days, it was much more expensive. These days you
can get both kinds in pretty much all cheese. I don't think you can get
white American cheese though. No clue how this started.

Other than that, I do know that little kids *love* brightly colored foods.
Angela used to pine for these things. She gave up on it after I just
wouldn't let her have them.


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On Thu, 17 Jan 2013 07:33:31 +1100, Jeßus > wrote:



>
>
>I find this baffling... are people really this stupid?
>


Yes. Color makes a dramatic difference to some people. Remember
green ketchup a few years back? Turned off a lot of people based on
the color.

Years ago we were testing some pressure sensitive adhesives for a new
product. I took one batch and split it into three identical jars. I
left one while (dried clear) and added red color to one, blue to
another. A half dozen people tried them and swore that one or the
other was far better than the other two.


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On Wednesday, January 16, 2013 5:37:29 PM UTC-5, Jeßus wrote:
> On Thu, 17 Jan 2013 08:22:35 +1100, John J > wrote:
>
>
>
> >On Wed, 16 Jan 2013 06:30:48 -0800, sf > wrote:

>
> >

>
> >>

>
> >>

>
> >>

>
> >>http://www.shape.com/blogs/shape-you...ill-allowed-us

>
> >>

>
> >>After all these years, I still haven't figured out why people buy

>
> >>bleached flour when it bleaches all by itself over time.

>
> >

>
> >The "Why the U.S. Allows It" sections explain why those poisons are

>
> >put in food, but not why the U.S. allows it.

>
>
>
> Because the FDA is owned and run by corporations.


You know, you're just an idiot. We Americans make fun of you on general principle, but we don't pretend we're experts on your country. You just keep showing how ignorant you are of the United State. I don't expect you not to be, but why can't you just shut the **** up. You just sound like an ass. Americans don't fit into any comfortable package. Just because you see something on your backwater tv station local news doesn't mean any significant portion of the population takes part in it. You should really try not acting like the white trash Americans you're making fun of. We make fun of them, too. But we understand the context and you clearly don't.
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On Wednesday, January 16, 2013 11:05:35 PM UTC-5, Ed Pawlowski wrote:
> On Thu, 17 Jan 2013 07:33:31 +1100, Je�us > wrote:
>
>
>
>
>
>
>
> >

>
> >

>
> >I find this baffling... are people really this stupid?

>
> >

>
>
>
> Yes. Color makes a dramatic difference to some people. Remember
>
> green ketchup a few years back? Turned off a lot of people based on
>
> the color.
>
>
>
> Years ago we were testing some pressure sensitive adhesives for a new
>
> product. I took one batch and split it into three identical jars. I
>
> left one while (dried clear) and added red color to one, blue to
>
> another. A half dozen people tried them and swore that one or the
>
> other was far better than the other two.


The key word is "people". Not "Americans".
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On Wednesday, January 16, 2013 11:05:35 PM UTC-5, Ed Pawlowski wrote:
> On Thu, 17 Jan 2013 07:33:31 +1100, Je�us > wrote:
>
>
>
>
>
>
>
> >

>
> >

>
> >I find this baffling... are people really this stupid?

>
> >

>
>
>
> Yes. Color makes a dramatic difference to some people. Remember
>
> green ketchup a few years back? Turned off a lot of people based on
>
> the color.
>
>
>
> Years ago we were testing some pressure sensitive adhesives for a new
>
> product. I took one batch and split it into three identical jars. I
>
> left one while (dried clear) and added red color to one, blue to
>
> another. A half dozen people tried them and swore that one or the
>
> other was far better than the other two.


And, my previous reply was not aimed at you. I agree with you. It was aimed at the stupid **** who thinks this is peculiar to Americans.

A related story. In my college dorm days (1978-1980) in Ohio, There were various "flavors" of frosted cake available in the dining hall on different days. After two years of eating them, I came to the conclusion that they were just dyed. The frosting was always just a neutral sugar flavor and the cake was always vaguely...orange. But people would eat the chocolate cake and say it was chocolate cake. Tell them to close their eyes and concentrate and that cake would be ruined for them forever. I later met a guy who had worked in the cafeteria and he confirmed it.
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On Wed, 16 Jan 2013 15:02:33 -0800, "Julie Bove"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>> On Wed, 16 Jan 2013 06:30:48 -0800, sf > wrote:
>>
>>>
>>>
>>>
>>>http://www.shape.com/blogs/shape-you...ill-allowed-us
>>>
>>>After all these years, I still haven't figured out why people buy
>>>bleached flour when it bleaches all by itself over time.

>>
>> "Why the U.S. Allows It: We eat with our eyes. "Recent studies have
>> shown that when food manufacturers left foods in their natural, often
>> beige-like color instead of coloring them with these chemical agents,
>> individuals thought they tasted bland and ate less, even when the
>> recipe wasn't altered,"
>>
>>
>> I find this baffling... are people really this stupid?
>>
>> Sort of on the same topic - and not an ingredient - but how are
>> cannulated cows considered an acceptable practice?

>
>Used to be that cheese was sold in different colors in different parts of
>the country. Annatto was/is used as the coloring agent which AFAIK is safe.
>On the East Coast, the cheese was left plain. So rather white, perhaps with
>a slight tint of yellow. Here on the West Coast it was/is tinted yellow and
>down South it was even more yellow, bordering on orange.


Possibly that is regional variations from years gone by, and now the
cheese is made at one factory, so they change the colours accordingly?

>When my husband first moved here, he didn't want the yellow cheese. He
>wanted white. It was what he was used to. And although some stores did
>carry the white in those days, it was much more expensive. These days you
>can get both kinds in pretty much all cheese. I don't think you can get
>white American cheese though. No clue how this started.


I've seen cheeses here in Australia that purport to be quality
cheeses, boasting about the quality natural ingredients... except they
add artificial colouring.

>Other than that, I do know that little kids *love* brightly colored foods.
>Angela used to pine for these things. She gave up on it after I just
>wouldn't let her have them.


Understandable for kids, not so sure about adults
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On Wed, 16 Jan 2013 23:05:35 -0500, Ed Pawlowski > wrote:

>On Thu, 17 Jan 2013 07:33:31 +1100, Jeßus > wrote:
>
>
>
>>
>>
>>I find this baffling... are people really this stupid?
>>

>
>Yes. Color makes a dramatic difference to some people. Remember
>green ketchup a few years back? Turned off a lot of people based on
>the color.


I remember that, never tried it though.

>Years ago we were testing some pressure sensitive adhesives for a new
>product. I took one batch and split it into three identical jars. I
>left one while (dried clear) and added red color to one, blue to
>another. A half dozen people tried them and swore that one or the
>other was far better than the other two.


LOL.


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On 2013-01-17, Jeßus > wrote:
> On Wed, 16 Jan 2013 15:02:33 -0800, "Julie Bove"


>>Used to be that cheese was sold in different colors in different parts of
>>the country. Annatto was/is used as the coloring agent which AFAIK is safe.
>>On the East Coast, the cheese was left plain. So rather white, perhaps with
>>a slight tint of yellow. Here on the West Coast it was/is tinted yellow and
>>down South it was even more yellow, bordering on orange.


> Possibly that is regional variations from years gone by, and now the
> cheese is made at one factory, so they change the colours accordingly?


I went thru that phase. White cheddar!? Being a CA son, never seen
anything but yellow cheddar. I swore white tasted different, not as
good. Now, I know better. Gimme the cheddar that tastes best, color
be damned. I've heard they tried uncolored (wht) margerine, too, and it
was a dismal sales failure.

nb
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"Jeßus" > wrote in message
...
> On Wed, 16 Jan 2013 06:30:48 -0800, sf > wrote:
>
>>
>>
>>
>>http://www.shape.com/blogs/shape-you...ill-allowed-us
>>
>>After all these years, I still haven't figured out why people buy
>>bleached flour when it bleaches all by itself over time.

>
> "Why the U.S. Allows It: We eat with our eyes. "Recent studies have
> shown that when food manufacturers left foods in their natural, often
> beige-like color instead of coloring them with these chemical agents,
> individuals thought they tasted bland and ate less, even when the
> recipe wasn't altered,"
>
>
> I find this baffling... are people really this stupid?


Yes, they are.

Showing on Teev ATM is a Brit show (a repeat) called "Food Additives: an
Edible Adventure" - I think it's on ABC or SBS.

Some of it is really disgusting, like when he makes nitrates by peeing on
horse manure, harvesting it and then using it to preserve pork, but a lot of
the show is just brilliant. The last one I saw was on E numbers and why
they are used and why they might be important. One exaample was adding
green to peas. Peas treated exactly the same way except for the addition of
an E that gave green, were taste tested. The beige ones weren't tasty
according to the tasters but the green ones were.

Brilliant, brilliant, brilliant show for anyone interested in food.

> Sort of on the same topic - and not an ingredient - but how are
> cannulated cows considered an acceptable practice?


OMG!


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On 1/17/2013 2:33 AM, notbob wrote:

> I went thru that phase. White cheddar!? Being a CA son, never seen
> anything but yellow cheddar. I swore white tasted different, not as
> good. Now, I know better. Gimme the cheddar that tastes best, color
> be damned. I've heard they tried uncolored (wht) margerine, too, and it
> was a dismal sales failure.


Strange, I feel like white cheddar tastes best even though it's
likely not true.

nancy

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On 1/17/2013 2:33 AM, notbob wrote:
> I went thru that phase. White cheddar!? Being a CA son, never seen
> anything but yellow cheddar. I swore white tasted different, not as
> good. Now, I know better. Gimme the cheddar that tastes best, color
> be damned. I've heard they tried uncolored (wht) margerine, too, and it
> was a dismal sales failure.
>
> nb


Yes, back when "oleo" was competing with the dairy farmers who sold
butter it started out as white. My mom said it looked like vegetable
shortening. It came with little packets of yellow dye so you could make
it *look* like butter. But for many years they weren't allowed to sell
it already tinted yellow:

http://mentalfloss.com/article/25638...tory-margarine

"Dairy farmers also successfully lobbied for restrictions that banned
the use of yellow dyes to make margarine look more appetizing. By 1900,
artificially colored butter was contraband in 30 U.S. states."

and:

"Was there any way around these color restrictions?

Sure. It sounds almost laughable now, but if you wanted to eat margarine
on your toast without having to stare at its natural white color, there
was a solution. As the coloring restrictions became widespread around
the turn of the 20th century, margarine producers accepted that they
couldn’t dye their wares yellow. There was no reason why they couldn’t
simultaneously sell consumers margarine and yellow dye, though. When you
bought a block or tube of margarine, you also got a packet of food
coloring that could be kneaded into the margarine by hand."

Jill
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On Wednesday, January 16, 2013 2:33:31 PM UTC-6, Jeßus wrote:
> On Wed, 16 Jan 2013 06:30:48 -0800, sf > wrote:
>
>
> >http://www.shape.com/blogs/shape-you...ill-allowed-us

>
> >

>
> >After all these years, I still haven't figured out why people buy

>
> >bleached flour when it bleaches all by itself over time.

>
>
>
> "Why the U.S. Allows It: We eat with our eyes. “Recent studies have
>
> shown that when food manufacturers left foods in their natural, often
>
> beige-like color instead of coloring them with these chemical agents,
>
> individuals thought they tasted bland and ate less, even when the
>
> recipe wasn't altered,”
>
>
>
>
>
> I find this baffling... are people really this stupid?
>
>

Yes. Look at all the folks who post here who defend trans fats.

--Bryan


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On 1/16/2013 8:30 AM, sf wrote:
>
>
>
> http://www.shape.com/blogs/shape-you...ill-allowed-us
>
> After all these years, I still haven't figured out why people buy
> bleached flour when it bleaches all by itself over time.
>


It's not all about color. The average person wouldn't notice the
difference in color between bleached and unbleached wheat flour unless
it were pointed out to her. However, the bleaching process lowers the
protein content and hence the gluten, making a softer flour that's
better for baking tender products such as cookies, biscuits, and some
cakes.
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Jeßus wrote:

> >After all these years, I still haven't figured out why people buy
> >bleached flour when it bleaches all by itself over time.

>
> "Why the U.S. Allows It: We eat with our eyes. “Recent studies have
> shown that when food manufacturers left foods in their natural, often
> beige-like color instead of coloring them with these chemical agents,
> individuals thought they tasted bland and ate less, even when the
> recipe wasn't altered,”


That's not the reason flour is "bleached". Unbleached flour has an appealing
yellowish tint. I think that quote probably applies to processed foods. E.g.
American cheese. The kind with the hideous orange coloring outsells the
natural one by a large margin.

> I find this baffling... are people really this stupid?


That is, pardon the expression, a stupid question. The answer is obviously
"YES!! People are $(&%&ing stupid!"

> Sort of on the same topic - and not an ingredient - but how are
> cannulated cows considered an acceptable practice?


Do you have a colostomy bag attached, by any chance?

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On Thu, 17 Jan 2013 10:20:33 -0600, Moe DeLoughan >
wrote:

> On 1/16/2013 8:30 AM, sf wrote:
> >
> >
> >
> > http://www.shape.com/blogs/shape-you...ill-allowed-us
> >
> > After all these years, I still haven't figured out why people buy
> > bleached flour when it bleaches all by itself over time.
> >

>
> It's not all about color. The average person wouldn't notice the
> difference in color between bleached and unbleached wheat flour unless
> it were pointed out to her.


You're right. It's more easily noticed when they are side by side.

> However, the bleaching process lowers the
> protein content and hence the gluten, making a softer flour that's
> better for baking tender products such as cookies, biscuits, and some
> cakes.


I didn't know, thanks. Not a huge baker and when I do bake, I'm not
into all that Southern "tenderness" stuff. I like my biscuits "rugged
and rustic", not tall and tender and I want my cake to have a real
crumb texture to it, not be all smooth and untextured like the typical
southern cakes I see in pictures.

I make cakes, bread and pizza dough with unbleached all purpose. I've
used bread flour for bread and pizza dough, but if there was a
difference, the gap was so narrow I missed it. I've also used 00
flour for pizza crust, which I thought acted more like pastry flour
and didn't like the results, even when I only used half (or less) 00.

--
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On 1/17/2013 11:55 AM, sf wrote:
>> However, the bleaching process lowers the
>> >protein content and hence the gluten, making a softer flour that's
>> >better for baking tender products such as cookies, biscuits, and some
>> >cakes.


> I didn't know, thanks. Not a huge baker and when I do bake, I'm not
> into all that Southern "tenderness" stuff. I like my biscuits "rugged
> and rustic", not tall and tender

(snip)

LOL that's funny! Tall and tender. Would you prefer them short and
tough like hockey pucks?

I lost the knack for baking good biscuits years ago. That's why I buy
them frozen, cut but not yet cooked, in a bag by the dozen. I like
nicely risen biscuits to serve with bacon and eggs. Or as a base for
biscuits & sausage gravy or creamed chipped beef.

Jill
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Nancy Young wrote:
>
> On 1/17/2013 2:33 AM, notbob wrote:
>
> > I went thru that phase. White cheddar!? Being a CA son, never seen
> > anything but yellow cheddar. I swore white tasted different, not as
> > good. Now, I know better. Gimme the cheddar that tastes best, color
> > be damned. I've heard they tried uncolored (wht) margerine, too, and it
> > was a dismal sales failure.

>
> Strange, I feel like white cheddar tastes best even though it's
> likely not true.
>
> nancy


The brands I buy are always white and I assume that's the natural color.
(?) I buy Cabot's Seriously Sharp Cheddar cheese or Crystal Farms extra
sharp. Both come in 8oz blocks and both are good.

G.


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In article >,
says...
>
> On Thu, 17 Jan 2013 08:22:35 +1100, John J > wrote:
>
> >On Wed, 16 Jan 2013 06:30:48 -0800, sf > wrote:
> >
> >>
> >>
> >>
> >>
http://www.shape.com/blogs/shape-you...ill-allowed-us
> >>
> >>After all these years, I still haven't figured out why people buy
> >>bleached flour when it bleaches all by itself over time.

> >
> >The "Why the U.S. Allows It" sections explain why those poisons are
> >put in food, but not why the U.S. allows it.

>
> Because the FDA is owned and run by corporations.


And the prize goes to....

Yes - our political system in the U.S. is completely corrupted. Old Ike
Eisenhower gave us the warning at the end of his presidency - beware the
military-industrial complex.

Even he had no idea how bad it would get.

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sf wrote:
>
> http://www.shape.com/blogs/shape-you...ill-allowed-us
>
> After all these years, I still haven't figured out why people buy
> bleached flour when it bleaches all by itself over time.
>


The key thing here is "free country" (for now) vs. "nanny state". I for
one will make my own decisions on what foods I will eat, and I do indeed
pay attention to what is in them. People need to wake up, pay attention
and think for themselves rather than surrendering more and more rights
to an out of control government.
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On 1/17/2013 9:34 PM, Pete C. wrote:
> sf wrote:
>> http://www.shape.com/blogs/shape-you...ill-allowed-us
>>
>> After all these years, I still haven't figured out why people buy
>> bleached flour when it bleaches all by itself over time.
>>

> The key thing here is "free country" (for now) vs. "nanny state". I for
> one will make my own decisions on what foods I will eat, and I do indeed
> pay attention to what is in them. People need to wake up, pay attention
> and think for themselves rather than surrendering more and more rights
> to an out of control government.

Yes, I'm in favor of allowing personal choice but one also needs full
disclosure of ingredients in foods to allow a decision. I buy flour so
infrequently that I cannot remember whether bleaching is mentioned on
the package.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

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James Silverton wrote:
>
> On 1/17/2013 9:34 PM, Pete C. wrote:
> > sf wrote:
> >> http://www.shape.com/blogs/shape-you...ill-allowed-us
> >>
> >> After all these years, I still haven't figured out why people buy
> >> bleached flour when it bleaches all by itself over time.
> >>

> > The key thing here is "free country" (for now) vs. "nanny state". I for
> > one will make my own decisions on what foods I will eat, and I do indeed
> > pay attention to what is in them. People need to wake up, pay attention
> > and think for themselves rather than surrendering more and more rights
> > to an out of control government.

> Yes, I'm in favor of allowing personal choice but one also needs full
> disclosure of ingredients in foods to allow a decision.


> I buy flour so
> infrequently that I cannot remember whether bleaching is mentioned on
> the package.


It could not be more clearly stated on the package. Big bold letters
right above "Flour" that say "Bleached" or "Unbleached".
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James Silverton wrote:
>
> On 1/17/2013 9:34 PM, Pete C. wrote:
> > sf wrote:
> >> http://www.shape.com/blogs/shape-you...ill-allowed-us
> >>
> >> After all these years, I still haven't figured out why people buy
> >> bleached flour when it bleaches all by itself over time.
> >>

> > The key thing here is "free country" (for now) vs. "nanny state". I for
> > one will make my own decisions on what foods I will eat, and I do indeed
> > pay attention to what is in them. People need to wake up, pay attention
> > and think for themselves rather than surrendering more and more rights
> > to an out of control government.

> Yes, I'm in favor of allowing personal choice but one also needs full
> disclosure of ingredients in foods to allow a decision.



> I buy flour so
> infrequently that I cannot remember whether bleaching is mentioned on
> the package.


Looking again, it is less bold on some brands, but it's definitely
clearly there on the front label, no need to look at fine print on the
back.


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In article >,
says...
>
> sf wrote:
> >
> >
http://www.shape.com/blogs/shape-you...ill-allowed-us
> >
> > After all these years, I still haven't figured out why people buy
> > bleached flour when it bleaches all by itself over time.
> >

>
> The key thing here is "free country" (for now) vs. "nanny state". I for
> one will make my own decisions on what foods I will eat, and I do indeed
> pay attention to what is in them. People need to wake up, pay attention
> and think for themselves rather than surrendering more and more rights
> to an out of control government.


Good point! As far as flour - I buy King Arthur flour. The company as of
1996 is entirely employee owned. No outside shareholders.

Plus they have a wide enough variety of flour with differing protein
levels that you can actually bake a consistent product with it.

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On Thu, 17 Jan 2013 12:41:06 -0500, jmcquown >
wrote:

> On 1/17/2013 11:55 AM, sf wrote:
> >> However, the bleaching process lowers the
> >> >protein content and hence the gluten, making a softer flour that's
> >> >better for baking tender products such as cookies, biscuits, and some
> >> >cakes.

>
> > I didn't know, thanks. Not a huge baker and when I do bake, I'm not
> > into all that Southern "tenderness" stuff. I like my biscuits "rugged
> > and rustic", not tall and tender

> (snip)
>
> LOL that's funny! Tall and tender. Would you prefer them short and
> tough like hockey pucks?


Not as tough as hockey pucks, but they do look like one.
>
> I lost the knack for baking good biscuits years ago. That's why I buy
> them frozen, cut but not yet cooked, in a bag by the dozen.
>

I haven't found the brand you like out here and I just don't want to
try Pillsbury's or whatever big name it is they stock out here.

> I like
> nicely risen biscuits to serve with bacon and eggs. Or as a base for
> biscuits & sausage gravy or creamed chipped beef.


Me too, but I don't feel like making biscuits from scratch (ever).
Breakfast is my least favorite breakfast and I want to put as little
time and effort into it as possible. Peanut butter and jam on toast
is fine by me and a cup of coffee makes it even better.

--
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On Thu, 17 Jan 2013 21:55:45 -0500, James Silverton
> wrote:

> On 1/17/2013 9:34 PM, Pete C. wrote:
> > sf wrote:
> >> http://www.shape.com/blogs/shape-you...ill-allowed-us
> >>
> >> After all these years, I still haven't figured out why people buy
> >> bleached flour when it bleaches all by itself over time.
> >>

> > The key thing here is "free country" (for now) vs. "nanny state". I for
> > one will make my own decisions on what foods I will eat, and I do indeed
> > pay attention to what is in them. People need to wake up, pay attention
> > and think for themselves rather than surrendering more and more rights
> > to an out of control government.

> Yes, I'm in favor of allowing personal choice but one also needs full
> disclosure of ingredients in foods to allow a decision. I buy flour so
> infrequently that I cannot remember whether bleaching is mentioned on
> the package.


One package says "Unbleached Flour" and the other just says Flour, so
you know by omission that Flour means it's bleached. Same thing with
GMOs. You know a product is organic because it clearly says so. By
omission, everything else has an undisclosed amount of GMOs in it.

--
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On 1/17/2013 9:34 PM, Pete C. wrote:

> The key thing here is "free country" (for now) vs. "nanny state".


Nanny state? Isn't that just code for "no industry should have their
profits limited by the damage it can do to the customer"?

> I for one...


One among many on talk radio...

> ...will make my own decisions on what foods I will eat, and I do indeed
> pay attention to what is in them.


I think that's code for "industries shouldn't have their profits
limited by the potential negative press that were honest about the
negative aspects of their products". If there's something bad about the
product we have to find out on your own. Hire your own investigative
team!

> People need to wake up, pay attention and think for themselves rather
> than surrendering more and more rights to an out of control government.


I PAY them to protect me! Imagine saying that about lawyers: "People
should pay attention and defend themselves in court rather than
surrending more and more rights to their
lawyers/doctors/accountants/grocers/plumbers/auto-mechanics."

Take responsibility for all the things you're paying others to take
responsibility for!

When it comes to defending the populace against industries that make
products or by-products that hurt the populace, the government acts *on
my behalf* to defend me against them. Certainly it's better for
industry if each and every citizen worked separately and ineffectively
to ensure products weren't hurting them. But we have agencies DEDICATED
to that task. There is a reason: efficiency and power. Individuals
have neither; industries and loads.

There is, after all, another reason to vote for candidates other than
our desire for them to protect industry profit from the customers
meddling.

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On Fri, 18 Jan 2013 07:46:25 -0800, gtr > wrote:

> On 1/17/2013 9:34 PM, Pete C. wrote:
>
> > The key thing here is "free country" (for now) vs. "nanny state".

>
> Nanny state? Isn't that just code for "no industry should have their
> profits limited by the damage it can do to the customer"?
>
> > I for one...

>
> One among many on talk radio...
>
> > ...will make my own decisions on what foods I will eat, and I do indeed
> > pay attention to what is in them.

>
> I think that's code for "industries shouldn't have their profits
> limited by the potential negative press that were honest about the
> negative aspects of their products". If there's something bad about the
> product we have to find out on your own. Hire your own investigative
> team!
>
> > People need to wake up, pay attention and think for themselves rather
> > than surrendering more and more rights to an out of control government.

>
> I PAY them to protect me! Imagine saying that about lawyers: "People
> should pay attention and defend themselves in court rather than
> surrending more and more rights to their
> lawyers/doctors/accountants/grocers/plumbers/auto-mechanics."
>
> Take responsibility for all the things you're paying others to take
> responsibility for!
>
> When it comes to defending the populace against industries that make
> products or by-products that hurt the populace, the government acts *on
> my behalf* to defend me against them. Certainly it's better for
> industry if each and every citizen worked separately and ineffectively
> to ensure products weren't hurting them. But we have agencies DEDICATED
> to that task. There is a reason: efficiency and power. Individuals
> have neither; industries and loads.
>
> There is, after all, another reason to vote for candidates other than
> our desire for them to protect industry profit from the customers
> meddling.


I have no idea what's gotten into you lately, but I like it! It's
time someone called bullshit on that type of thinking. Sic 'em gtr!

--
Food is an important part of a balanced diet.


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On Thursday, 17 January 2013 14:54:13 UTC+1, Nancy Young wrote:
> On 1/17/2013 2:33 AM, notbob wrote:
>
>
>
> > I went thru that phase. White cheddar!? Being a CA son, never seen

>
> > anything but yellow cheddar. I swore white tasted different, not as

>
> > good. Now, I know better. Gimme the cheddar that tastes best, color

>
> > be damned. I've heard they tried uncolored (wht) margerine, too, and it

>
> > was a dismal sales failure.

>
>
>
> Strange, I feel like white cheddar tastes best even though it's
>
> likely not true.
>
>
>
> nancy



What are you all talking about? - WHITE cheese or YELLOW cheese...

There are hundreds, even thousands of cheeses out there of all
kinds of colours! At the local Saturday outdoors market here
in Luzern, Switzerland, there's a stand which sells (really
expensive) red cheese (coloured with tomato purée), bright
green cheese (coloured with basil) for example.

Wikipedia has a list of cheeses as per country of origin,
it's in German, hope the Google translation link works:

http://translate.google.ch/translate...=0CD4Q7 gEwAA

No, but, seriously - "white" cheese or "yellow" cheese?
Are you'all joking?!!

Melanie
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On Friday, 18 January 2013 18:10:57 UTC+1, wrote:
> On Thursday, 17 January 2013 14:54:13 UTC+1, Nancy Young wrote:
>
> > On 1/17/2013 2:33 AM, notbob wrote:

>
> >

>
> >

>
> >

>
> > > I went thru that phase. White cheddar!? Being a CA son, never seen

>
> >

>
> > > anything but yellow cheddar. I swore white tasted different, not as

>
> >

>
> > > good. Now, I know better. Gimme the cheddar that tastes best, color

>
> >

>
> > > be damned. I've heard they tried uncolored (wht) margerine, too, and it

>
> >

>
> > > was a dismal sales failure.

>
> >

>
> >

>
> >

>
> > Strange, I feel like white cheddar tastes best even though it's

>
> >

>
> > likely not true.

>
> >

>
> >

>
> >

>
> > nancy

>
>
>
>
>
> What are you all talking about? - WHITE cheese or YELLOW cheese...
>
>
>
> There are hundreds, even thousands of cheeses out there of all
>
> kinds of colours! At the local Saturday outdoors market here
>
> in Luzern, Switzerland, there's a stand which sells (really
>
> expensive) red cheese (coloured with tomato purée), bright
>
> green cheese (coloured with basil) for example.
>
>
>
> Wikipedia has a list of cheeses as per country of origin,
>
> it's in German, hope the Google translation link works:
>
>
>
> http://translate.google.ch/translate...=0CD4Q7 gEwAA
>
>
>
> No, but, seriously - "white" cheese or "yellow" cheese?
>
> Are you'all joking?!!
>
>
>
> Melanie


Sorry, here's the English Wikipedia link:

http://translate.google.ch/translate...=0CD4Q7 gEwAA
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On Friday, 18 January 2013 18:14:25 UTC+1, wrote:

Here's the (correct) Wikipedia link:


http://en.wikipedia.org/wiki/List_of_cheeses
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Moe DeLoughan wrote:
> sf wrote:
>
>> http://www.shape.com/blogs/shape-you...ill-allowed-us

>
>> After all these years, I still haven't figured out why people buy
>> bleached flour when it bleaches all by itself over time.

>
> It's not all about color. The average person wouldn't notice the
> difference in color between bleached and unbleached wheat flour unless
> it were pointed out to her. However, the bleaching process lowers the
> protein content and hence the gluten, making a softer flour that's
> better for baking tender products such as cookies, biscuits, and some
> cakes.


I'm mildly wheat intolerant, though it's something other than gluten as
I can eat rye, barley, oats without symptoms where all forms of wheat
including slept and kamut trigger my symptoms.

I've noticed certain items don't trigger symptoms when I expect them to.
Almost all brands of donuts give me symptoms but not Krispy Kreme. Most
fried chicken gives me symptoms unless I pull off the skin, but not
Popeyes.

I figured Krispy Kreme and Popeyes must use some sort of ultra-refined
flour that has all of the nutrition except starch removed. Likely they
use all bleached flour and the description that I originally thought of
as a joke seems an okay approximation. Sigh.
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On Fri, 18 Jan 2013 09:10:57 -0800 (PST),
wrote:

> On Thursday, 17 January 2013 14:54:13 UTC+1, Nancy Young wrote:
> > On 1/17/2013 2:33 AM, notbob wrote:
> >
> >
> >
> > > I went thru that phase. White cheddar!? Being a CA son, never seen

> >
> > > anything but yellow cheddar. I swore white tasted different, not as

> >
> > > good. Now, I know better. Gimme the cheddar that tastes best, color

> >
> > > be damned. I've heard they tried uncolored (wht) margerine, too, and it

> >
> > > was a dismal sales failure.

> >
> >
> >
> > Strange, I feel like white cheddar tastes best even though it's
> >
> > likely not true.
> >
> >
> >
> > nancy

>
>
> What are you all talking about? - WHITE cheese or YELLOW cheese...
>
> There are hundreds, even thousands of cheeses out there of all
> kinds of colours! At the local Saturday outdoors market here
> in Luzern, Switzerland, there's a stand which sells (really
> expensive) red cheese (coloured with tomato purée), bright
> green cheese (coloured with basil) for example.
>
> Wikipedia has a list of cheeses as per country of origin,
> it's in German, hope the Google translation link works:
>
>
http://translate.google.ch/translate...=0CD4Q7 gEwAA
>
> No, but, seriously - "white" cheese or "yellow" cheese?
> Are you'all joking?!!
>

They were clearly talking about cheddar. Look it up, you might learn
something.

--
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Melanie Sands wrote:
>
>No, but, seriously - "white" cheese or "yellow" cheese?
>Are you'all joking?!!


You're the joke... yellow/orange cheeses are dyed, typically with
annatto. And every cheese producing country produces processed
cheeses, especially France and Switzerland
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Jeßus wrote:
> sf > wrote:
>
>>http://www.shape.com/blogs/shape-you...ill-allowed-us

>
>>After all these years, I still haven't figured out why people buy
>>bleached flour when it bleaches all by itself over time.

>
> "Why the U.S. Allows It: We eat with our eyes. “Recent studies have
> shown that when food manufacturers left foods in their natural, often
> beige-like color instead of coloring them with these chemical agents,
> individuals thought they tasted bland and ate less, even when the
> recipe wasn't altered,”
>
> I find this baffling... are people really this stupid?


More like lacking in flavor discernment.

I've met a lot of people who can't tell good tasting food from terrible
tasting food. Not just terrible according to my tastes but terrible
according to other folks who can tell the difference. Such folks depend
on color, texture, etc. One friend had his sense of smell destroyed in
an industrial chemcial incident and he knows he has the issue. Some
folks have no taste but aren't aware of it.

This is correlated with why restaurants salt food heavily. The segment
of the population with little flavor discernment taste the salt and
think it's better. Some think salt accents othter flavors. Some notice
the salt separately from the other flavors. Some object to the extra
salt. The last group, popular here on RFC is in a minority.
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On Fri, 18 Jan 2013 20:16:03 +0000 (UTC), Doug Freyburger
> wrote:

> I've met a lot of people who can't tell good tasting food from terrible
> tasting food.


I have a friend that I think is a good cook. I've always liked what
she cooks; but she says she can't smell and can't taste so she's one
of those people who follows recipes as written.

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On 2013-01-18 16:37:11 +0000, sf said:

>> When it comes to defending the populace against industries that make
>> products or by-products that hurt the populace, the government acts *on
>> my behalf* to defend me against them. Certainly it's better for
>> industry if each and every citizen worked separately and ineffectively
>> to ensure products weren't hurting them. But we have agencies DEDICATED
>> to that task. There is a reason: efficiency and power. Individuals
>> have neither; industries [have] loads.
>>
>> There is, after all, another reason to vote for candidates other than
>> our desire for them to protect industry profit from the customers
>> meddling.

>
> I have no idea what's gotten into you lately, but I like it! It's
> time someone called bullshit on that type of thinking. Sic 'em gtr!


Too much free time interlaced with too many frustrating projects. Then,
I come here but get food chit-chat laced with false political
echo-chamber clichés. I'm weak, weak...

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