3 ms·

FWIW pretty much all high volume food products in the US have some sort of similar “gotcha”.

• Cerium 5y ago
  Do you have some others in mind? I have one for rice: buy California produced rice. Other rice producing parts of the country were historic cotton farming regions, which continue to have significant pesticide residue. California rice will prominently mention the location on the bag. Edit: a quick search shows that it is arsenic contamination in question. On average California rice has about 35 percent less.
  • ncmncm 5y ago
    Also: short-grain rice is better than long-grain. And, if you must buy white rice, basmati is better for you. It is true that many foods in the US have badly distorted value perceptions. Probably worst, today, from a public health standpoint, is that sugar is crammed into everything. It is a public-health disaster that absolutely dwarfs COVID-19, but gets no attention. Probably listing "Fructose: 23g" on labels is the first step to fixing that.
    • Dwolb 5y ago
      +1 I’ve tried one of those “no sugar” diets and the hardest part is you need to make everything from scratch because almost every packaged food in the grocery store has added sugar.
      • ncmncm 5y ago
        Making from scratch turns out to be amazingly easy. I stopped using mixes, and found it really takes no more time, and the results are more gratifying. When I do bake with sugar, I use dextrose, which in the US is sold as "corn sugar", online or from homebrew supply stores. In a pinch, light corn syrup serves. (Corn sugar has no fructose.) Sometimes you need keep 10% as brown sugar to get the druggy feeling you can only get from fructose.
        • Dwolb 5y ago
          I agree it’s more gratifying and IMO healthier. Just takes awhile and increases how much cleaning I needed to do.