dreck nash's distortion and eating disorder
Claire's fat windbag Uncle Dreck wrote on 23 May 2003:
I used to eat black olives up until a few months ago, but stopped after realising they swim around in squid ink, or something close to it. I'm always ready to make changes to maintain my ethical standard. -- Dreck Nash, http://tinyurl.com/dcyr3 Today, he writes: I'm reliably told that they are immersed in squid ink to colour them black. Note that Dreck initially wrote he "realised" black olives do something they don't. He now lies and writes it wasn't a "realization," _per se_, but rather that he's been "reliably told" they do something they don't. These olives are processed in a lye curing solution that leaches the bitterness out. California Ripe Olives have a firm texture and smooth, mellow taste. Once curing is complete, a series of cold water rinses removes every trace of curing solution. During the curing process, which takes several days, a flow of air bubbling through the olives produces the natural, rich dark color. A trace of organic iron salt (ferrous gluconate) is added to act as a color fixer so the olives will have less tendency to fade after the cans are stored. Canning is the final step. Ripe olives are canned in a mild salt brine solution and, because they are a low-acid product, are heat sterilized under strict California State health rules. http://www.calolive.org/homecooks/facts.html Regardless, as he's wont to do, Dreck avoids a food he previously enjoyed on the flimsiest of grounds AND DOES SO BECAUSE IT MAKES HIM FEEL VIRTUOUS AND MORE ETHICAL. Such belief and action is consistent with orthorexia. |
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