Ketchup.What complaints do I have about ketchup?Listen, but if you look at the label, you will see that most likely sugar comes first, i.e.It's called ketchup, but it's actually jam.I realized this when my mother boiled, evaporated a lot of these tomatoes and made this tomato juice, then boiled it and made something like ketchup or adjika.She made it very tasty and she presented me with one jar.The children and I are sitting eating, I say: “Eat, girls and boys - this is grandma’s ketchup.”But children, children have their own pocket money, well, in general, they found ketchup from the store in the depths of the refrigerator and eat it.I don’t remember what we ate with this ketchup.I say: “Listen, I can’t understand one thing - grandma tried, made a high-quality natural product, and you eat ketchup that has no name at all and is from the supermarket.Can you tell me why?Well, Nastya explained: “It tastes better, it’s sweeter.”He's just stupidly sweet.In the first place is sugar, then tomato juice, then emulsifiers, flavor enhancers, etc. And the same thing - phthalate-spewing packaging, because when it comes into contact with something sour, and it definitely is there (in mayonnaise it is vinegar), ketchup also has vinegar.
And so softeners are substances that get from plastic packaging into food.These are phthalates, bisphenol.This is a powerful carcinogen, it damages the endocrine system, people cannot reproduce, it damages people’s kidneys, but I’m already silent about the fact that it contains refined oil and vinegar.And look, many juices now say: “Does not contain preservatives, one hundred percent natural.”Why?Because about 7 years ago it was decided that synthetic citric acid is not a preservative.Oh, guys, it’s so cool, it’s so fun, it’s so interesting how everything is arranged here.Synthetic citric acid is no longer a preservative, it's stuffed everywhere, it knocks phthalates out of packages, and it's not a preservative.And they, the producers, have the right to write that they do not contain preservatives.And you look at citric acid, of course, how many lemons must die in order to make so much citric acid on an industrial scale.No, this is synthetic citric acid and it is not difficult to synthesize.
Now the cheeses.You also need to be able to understand cheeses.You and I in the post-Soviet space are generally disadvantaged on this topic, because there are certain algorithms of behavior, businesses that are passed on from generation to generation.Cheese factories in Europe... in general, when you come to Switzerland, there are so many cheeses there and they all taste different, all with their own technologies, it’s simply incredible.And we have Russian cheese, Poshekhonsky cheese, but in general, to be honest, these are not cheeses at all and these are very strange works of industrial art, in which they still manage to stuff vegetable fats and not write about it on the labels.But sometimes they write.For example, see “Packaged hard cheese product”.The commodity producer wrote in black and white: “Look, this is not cheese - this is a cheese product.”Well, it’s written right in black and white and you can’t buy this.This means that this cheese product contains plant components, namely palm oil.Because milk fat is an expensive thing, and palm fat costs almost nothing.Only a product made from dairy raw materials without any plant components, without any plant proteins, should be called cheese.There should be no vegetable fats, no palm oil, no coconut oil in hard yellow cheeses.