The video is trying to show a strong statement about using chemical preservatives and additives in our food, I remembered during our food and beverage course we did an experiment using bread make from those small traditional bread shop and bread from reputable brand purchased from Supermarket. Guess what? The bread from traditional bakery mound within 2 day as for the reputable brand last for a week! A lot of layman would not know that calcium used in bread is preservative, in the food industry would like you to believe, and this additive is not to keep your bread fresh. Calcium propionate (282) is added to inhibit the growth of mould. There is no mould on a freshly baked loaf of bread, so why use a mould inhibitor? Bakers, who keep their work benches and slicer blades clean and mould-free, by wiping with vinegar every day, do not need this additive. However, bakers in large factories prefer the less time-consuming method of "fogging" their equipment with a chemical spray. Putting hot loaves in plastic bags makes the problem worse. Preservative 282 allows for sloppy hygiene. It is for the convenience of the manufacturer not the consumer. Although is listed as calcium but not calcium exist in nature form. Today's approach is presentation and taste first and nutritional quality second or should I say a lonely last. The incompatible chemical additives and preservative dumped in our food during production daily is achieving just this, especially fast food. I guess we do not have a choice for our Clay pot rice preparation everything has to do it from scrape that is as fresh as it can get. Although sometime I still had flair for McDonald, but after seeing this video, maybe should down on french fries. By the way, if you of readers do conduct any research or experiments on food send me the link or video, we might reward you for your original production, creatively and efforts.
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