Labeling and other important aspects of proper food selection
How does natural cheese really differ from cheese product or milk-containing product? How do synthetic milk fat substitutes and substitutes for other natural animal fats affect our health? Why does the manufacturer almost never specify a detailed description (interpretation) of the composition of the product on the package? Instead, why the package has a small font list of only common ingredients, constituent components, which initially does not allow the consumer to really assess the quality, naturalness, safety, freshness, hypoallergenicity of the goods purchased? In reality, this is done by the manufacturer consciously and deliberately, simply speaking, Since such manipulations, seemingly almost invisible to buyers, allow the manufacturer to hide the most important information that can easily discourage the consumer from buying a product even from a famous manufacturer.
How do you usually choose products in the supermarket? Many of us generally buy goods, especially without looking closely at them, without reading in detail the labels with small print, without studying the product labeling, its expiration date, place, date of its manufacture. Many do not even carry out a sufficient tactile, visual assessment of the quality of the purchased product, do not estimate its smell, and instead, quickly grasping the goods from the supermarket shelf, immediately go to the cashier. Other buyers try to carefully check the composition of the product, the date of its production, other parameters. At the same time, it is worth noting that even most of the picky buyers initially do not have enough knowledge to understand the most important aspects, details, in particular, the production, the details of the composition of the product that they want to purchase. And in other situations to figure out something on the reverse side of the package without using a magnifying glass is simply impossible even for a person with good vision, knowledge, and skills. In most cases, people entering the supermarket do not have time, desire, or sufficient knowledge for a detailed study of the purchased product. After all, we go to the supermarket not just to walk through it, endlessly studying the labels of food products. We visit such a store simply to buy enough necessary products, goods of daily use for the near future, to buy any promotional goods sold at a discount... And almost always such a choice is made in consumer bustle, when a lot of people go through goods on the shelves of retail chains, just grabbing the cheapest commodity items.
Very often, the real composition of the products that we eat does not coincide with the ingredients listed by the manufacturer on the packaging. Despite the requirements of existing regulations concerning the processes of production, storage, processing of food products, almost 90 percent of producers consciously violate them, finding specific loopholes in the current legislation. In most cases, the labeling of the product does not correspond to its actual composition. In other cases, the labeling does not contain all the information about the product which should be indicated on the label based on the requirements of the regulations in force in Russia concerning the market of food products. Although sometimes additional (complete) information is indicated by the manufacturer not on the same package as the product, but on packagings intended to transport a larger batch, for example on a large box in which this product is delivered to the end point of sale.
When putting the words “vegetable fat” or “mixture of vegetable fats” on the packaging, the manufacturer almost never deciphers the real composition of the product in detail, that is, does not list all those ingredients that are really present in it. After all, what can an ordinary visitor of a supermarket understand from the labeling “vegetable fat” or “mixture of vegetable fat”? The answer is obvious. Almost nothing! Very often such tricks are used even by manufacturers that produce baby food products. For example, the presence of hydrogenated vegetable fat in baby food, like sunflower fat, is extremely dangerous for the health of an infant. Because, according to current regulations, the number of such fats in baby nutrition should not exceed even one percent of the total amount of ingredients!
Palm, coconut fat, which has not been subjected to additional processing or re-processing, is safer for the health of the consumer. But finding a product made on the basis of natural and not processed vegetable fats is extremely difficult these days. At the same time, neither the labeling nor the price of the product can help you make the right choice. Therefore, the purchase of a useful, safe, at the same time completely natural product in the usual supermarket can be compared with the lottery win.
Even if the manufacturer specifies only the way the product containing processed vegetable fat was processed or re-processed, and not the real (actual) composition of vegetable fat, it won't help the consumer make the right (safe) choice.
Flavors identical to natural in reality are synthetic, artificial analogs of natural flavors, that is, they are food additives produced and obtained artificially (chemically, synthetically). Such additives include, for example, E122 (azorubin, carmuisine), which is a synthetic preservative used in the production of many foods. It is also used as a dye in the production of jams, syrups, marmalades, other confectionery products, juices, drinks having red color. It is also used to give products other shades (green, brown, purple). Moreover, E122 is used today in cosmetology and perfumery.
It is also necessary to distinguish the name under which the retail chains and the producers sell the goods. This is really important even for products such as butter. Such oil should be made on the basis of only processed natural milk, not dry or reconstituted milk. Simply put, milk used as a raw material for butter production should be pasteurized. Instead, today producers in most cases simply slightly change the name of the product by adding various additions to its name, such as “homemade oil”, “village oil” replacing the usual name “butter”. And this allows them to actually arbitrarily change the recipe, the composition of the final product. After all, natural butter should be produced on the basis of only processed natural dairy products, dairy raw materials. And such butter should differ with a strictly certain percentage of fat content, that is, the content of dairy, not processed vegetable fats, while conforming to existing standards quality, regulations governing the processes of food production.
Chilled butter made from natural dairy ingredients should actually crumble breaking into small piece in the process of cutting. During defrosting no moisture drops should appear on it. If the butter which you just got from the refrigerator, is easily and smoothly cut, without breaking, then it clearly indicates the presence of processed vegetable fats in such product. And in such a situation, you actually consume margarine or a surrogate, not the butter promised to you by the manufacturer.