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Sigh... I for one am getting extremely tired of people freaking out because they see organic chemical names among the ingredients that go into food. Lots and lo

Sigh... I for one am getting extremely tired of people freaking out because they see organic chemical names among the ingredients that go into food. Lots and lots of perfectly ordinary and harmless chemical compounds (e.g. ethyl butyrate, valencine) have scary-sounding names, and lots of toxic ones don't. If you want to educate yourself, pick up a copy of _On Food and Cooking_ by Harold McGee, and learn about what those compounds actually are. Or you can run around screaming about the dangers of dihydrogen monoxide. I for one would not be the slightest bit bothered if somebody added orange juice to my orange juice.

alexmat 15y ago
I actually found the article interesting. I've always wondered why fresh squeezed juice tastes so much better, but always assumed it was because it was so fresh. I didn't realize the manufacturers mess around with the flavor. Now I'm curious what packaged OJ in Brazil tastes like.
Tichy 15y ago
I don't think this is about freaking out over chemical compounds, it is freaking out over mislabeling and artificial food, and trusting the food industry.
praptak 15y ago
"I for one would not be the slightest bit bothered if somebody added orange juice to my orange juice." Me neither but the deoxygenated-reflavored juice just tastes crappy, so I'm all for a law obligating the producers to disclose this practice and stop misleading people with the "100% natural juice not from concentrate" bullshit.
- lurker14 15y ago
  I find that a "100% natural orange" tastes pretty crappy if it sits on a shelf for 2 weeks before I eat it. Plenty of 100% natural stuff tastes bad. You might further be shocked to learn that all-natural organic farm fresh-squeezed juice might have actually been pressed out of the fruit by a mechanical juicer that ruins the test, and not squeezed out by loving hands. What's wrong with a product label that calls things what they actually are, instead redefining all nice sounding words to be "stuff that tastes good to praptak"?

alexmat 15y ago

I actually found the article interesting. I've always wondered why fresh squeezed juice tastes so much better, but always assumed it was because it was so fresh. I didn't realize the manufacturers mess around with the flavor. Now I'm curious what packaged OJ in Brazil tastes like.

Tichy 15y ago

I don't think this is about freaking out over chemical compounds, it is freaking out over mislabeling and artificial food, and trusting the food industry.

praptak 15y ago

"I for one would not be the slightest bit bothered if somebody added orange juice to my orange juice." Me neither but the deoxygenated-reflavored juice just tastes crappy, so I'm all for a law obligating the producers to disclose this practice and stop misleading people with the "100% natural juice not from concentrate" bullshit.

lurker14 15y ago
I find that a "100% natural orange" tastes pretty crappy if it sits on a shelf for 2 weeks before I eat it. Plenty of 100% natural stuff tastes bad. You might further be shocked to learn that all-natural organic farm fresh-squeezed juice might have actually been pressed out of the fruit by a mechanical juicer that ruins the test, and not squeezed out by loving hands. What's wrong with a product label that calls things what they actually are, instead redefining all nice sounding words to be "stuff that tastes good to praptak"?