What products are often forged?
The world is full of fakes. Famous brands are often undercover for goods of low quality. In the pursuit of profit, unscrupulous manufacturers are ready to do anything. The most amazing thing is that in China, for example, they even manage to forge... forgeries! It's funny to see people wearing Abibas shoes in the street.
And if the fake items of clothing are a thing to laugh about, in the case of food it's not funny at all. And this is understandable, because health is at stake, not the reputation of a fashionist. Unfortunately, counterfeiting of the thousands of products has become very widespread. Below are the most global appalling examples.
A specialty which even wealthy Europeans and Americans can afford in exceptional cases. In Russia, the dish appeared in the times of Peter The Great. The best anglers worked for the emperor to supply the product regularly.
Salmon and sturgeon caviar is exceptionally healthy. To some extent, its enormous price is justified. Caviar contains almost all vitamins, a dozen minerals, fatty acids and protein.
To replace red and black caviar manufacturers began to offer imitation made of algae and gelatin. The taste of such a surrogate is just a resemblance of natural caviar, but the price is very low.
However, some manufacturers dare to claim the naturalness of the contents in a canning jar. The correct shape of eggs and the desired color is not a guarantee of naturalness. Real expensive caviar bursts in the mouth and has a bitter taste, it is whole and without excess moisture. But the fake is like liquid porridge or jam.
The shelf life of real caviar is very short. Even with the addition of sufficient salt, the product does not have a long shelf life. If the caviar of freshly caught fish is not salted, it is be stored for a maximum of 3 days. Then it finally deteriorates and loses taste. Manufacturers are well aware of this and use preservatives in addition to salt.
Spawning of most salmonids continues from mid-summer to early autumn. So the best months of production dates are July, August, and September. Otherwise, the product will contain a large number of preservatives.
Caviar is rich in protein. If you throw the egg in boiling water, the protein will begin to fold and separate. The egg will stay the way it is. Surrogates soften or dissolve in boiling water.
Along with yogurt it is the most popular fermented milk product. Shop counters are full of packages with sour cream. But is it really sour cream? The declared percentage of fat content of the product varies greatly. This already suggests that the product may be subject to various frauds.
The most common method of counterfeiting sour cream is replacement of natural milk fat and protein for vegetable and soy analogues. Manufacturers also put flavoring additives.
The real sour cream is quickly digested. But you can cook such sour cream only in the traditional way, namely from cream and leaven. Given the cost of good cream, it becomes very clear how difficult it is to find natural sour cream.
To check the quality of sour cream, you need to dissolve a couple of drops in a glass of boiling water. The fake will settle on the bottom, and the quality product will dissolve in water.
Canned food provides a wide range of opportunities that dishonest manufacturers use to fool the customer. For example, you can vary the ratio of fish and sauce not in favor of the consumer. In addition, the fish can be pumped with substances that increase its volume. But this is just the beginning.
In ancient times, honey and salt were used to preserve food stocks, then vinegar and alcohol. Further, other natural preservatives dominated. Sorbic acid is a preservative based on ash juice, which is still often used in fish canning. However, recently, the use of synthetic additives has become more frequent, they are able not only to extend the shelf life of fish, but also to harm the body.
The danger of low-quality canned fish lies in the can itself. If the product is poorly packed, tin enters it. Metal oxidizes and poisons food.
It would seem that it is a delicacy of crab meat. But this product sometimes does not even contain fish. Instead, there is a set of dyes, starch, preservatives, and special minced fish. Its share of fish does not exceed 10%. The remaining 90% is a real mystery.
Real smoked fish is smoked by the sawdust. But most manufacturers have liquid smoke. It is a flavor which safety is a big question. It is not easy to know which products of decay are dissolved in water.
The use of liquid smoke is dangerous because it eliminates the need for heat treatment. There is nothing easier than to soak fish in salt and dark liquid. But will the pathogens and parasites die? It turns out that smoked fish is two dangers at once.
To distinguish a truly smoked fish from flavored fish, simply make an incision on the belly. Quality fish inside has a smooth yellowish hue, and closer to the stomach the formed fat of the same color is observed. As for liquid smoke, it is able to dissolve fat and paint the product differently.
Always ask the shop assistant to cut the fish, as well as inquire about the date of smoking.
To some extent, shrimp can be fake. The fact is that after it is caught, the product is immediately frozen. Of course, the amount of ice in the finished product package can be almost a third of the total volume. You eat even less amount of shrimps since you not only unfrozen it, you then need to clean the product.
The size of shrimp is an interesting indicator that can be seen on the package. That's the number of shrimp per kilogram. However, the figure is correct only in the case of already cleaned shrimp. This is a great opportunity to overestimate the value and mislead the buyer.
Shrimp caught in an unfavorable environment can contain accumulated heavy metals and other poisons.
Large shrimps are sometimes grown separately. To prevent them from getting sick, a lot of antibiotics are added to the water tank. “Medicines” accumulate in the body of crustaceans and cause allergic reactions, dysbacteriosis and other problems in their consumers. The most commonly used lone is evomycetin, which is extremely toxic, poorly excreted from the body and causes anemia.
To determine the content of antibiotics and growth stimulants via visual inspection is unrealistic, so it is important to look for ocean Atlantic shrimp. If you cannot check the “homeland” of the product, it is recommended to limit its consumption to once a month.
The leader in the production of honey of dubious quality is China. But Russian producers do not fall behind. Pollen is often removed from the low-quality product to mask geographical origin. In fact, it is not honey at all.
Despite the availability and cheapness of soybeans, the sauce itself can be fake. The fact is that the traditional production of soy sauce takes a lot of effort and time. Devious manufacturers in the pursuit of quick cash have long been reoriented to early ripening imitation, 3 days for manufacturing and months of further storage.
King of spices and the most expensive seasoning. To obtain 1 kg of saffron, it will take 300,000 flowers or 6,000 dollars. However, it is likely that the packaged product will consist of 10% of the spice itself and 90% of foreign vegetable particles.
Visually juicy and one-piece meat piece can be glued from the prunes. Transglutaminase (or meat glue) is able to connect meat fragments. Some chefs use the enzyme to give the dishes an intricate shape. But creative producers avoid financial losses and put into use all meat residues with the help of glue.
Unfortunately, transglutaminase disguises meat “mosaic” so well that it cannot be distinguished from a natural and single piece of meat.
In fact, salmon and trout do not have a distinctive taste if the fish lived in a natural environment. This is the main difference from fish grown on special farms, where it is stuffed with food and preparations coloring from the inside. In small tanks the fish moves little and accumulates dyes.
Surprisingly, the mafia is responsible for the falsification of the traditional Italian product. The profit from this business is comparable to that of drug trafficking.
The consumer will still be lucky if he buys the diluted product. Often there are absolute surrogates, which are far from real olives.
Also, real and expensive oil is made in Spain and Greece. It is often diluted with cheap raw materials from Tunisia and Morocco. Overpaying for such a fake, buyers do not even realize that it is much healthier to buy the usual sunflower oil.