If you think McDonald’s French fries taste good because they are real food, take a look at these exposés from Wired.com, Care2, and Food Babe. Today’s Wired.com article prompted me to do some research about those famous fries. Although I … Continue reading →
I recently came across the interesting story of how and why Crisco was developed and marketed. The history of Crisco is essentially the history of our modern lab-created, highly processed food. Through highly successful marketing, lab food has gradually and … Continue reading →
Canadian scientists have found a way to make frankfurters ‘healthier.’ Healthier?? That’s what they call it. They use “vegetable oil and a gelling agent instead of animal fat, without altering the texture.” Why do they call it healthier? Let’s take a … Continue reading →
