Food Imposters: The Lies We Eat

Bright Side

Hey there, foodies! You won't believe how many foods we eat are total imposters. Take crab sticks, for example – they’re actually made from white fish and flavoring, not crab. And that "wasabi" with your sushi? It's probably just colored horseradish, not the real deal. How about maple syrup? Unless it’s labeled pure, it’s likely just corn syrup with maple flavoring. And did you know that Parmesan cheese in those green cans often contains wood pulp? Tune into our latest video, "Food Imposters: The Lies We Eat," to uncover more surprising food fakes that'll blow your mind!  Credit: Pulp Fiction / Miramax and co-producers  The Truman Show / Paramount Pictures and co-producers   The Matrix / Warner Bros. and co-producers   Twilight / Summit Entertainment and co-producers  The Maury Povich Show / MoPo Productions and co-producers  Silent Movie / Crossbow Productions and co-producers  Mr. Bean / Tiger Aspect Productions and co-producers  Animation is created by Bright Side.  ---------------------------------------------------------------------------------------- Music from TheSoul Sound: https://thesoul-sound.com/   Check our Bright Side podcast on Spotify and leave a positive review! https://open.spotify.com/show/0hUkPxD34jRLrMrJux4VxV   Subscribe to Bright Side: https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook: https://www.facebook.com/brightside Instagram: https://www.instagram.com/brightside.official TikTok: https://www.tiktok.com/@brightside.official?lang=en   Stock materials (photos, footages and other): https://www.depositphotos.com https://www.shutterstock.com https://www.eastnews.ru ----------------------------------------------------------------------------------------  For more videos and articles visit: http://www.brightside.me  ---------------------------------------------------------------------------------------- This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information in this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgement, care and precaution if you plan to replicate.

Transcript

00:00 You've never ever eaten a single bite of a real cinnamon roll in your entire life.

00:05 All your fancy Italian dinners with your friends were a scam.

00:09 And get this, most likely, you've never tried a legit milkshake.

00:14 Feels like your entire life is a lie, right?

00:17 Don't worry, I've got you covered.

00:18 I'll expose all those lies to you.

00:21 Watch until the end to know how supermarkets sell you a fake Caesar salad and why the only

00:26 authentic thing you've ever eaten was that seemingly packed with colorant red velvet

00:31 cake.

00:32 Do you like mashed peas?

00:34 I don't.

00:35 I still have those flashbacks to when my mom made me eat this swamp-like slurry when I

00:40 was a kid.

00:41 But I love peanut butter.

00:43 Well, these two are related.

00:46 The thing is, peanuts are actually legumes, not nuts.

00:50 Why do they even call it peanut butter if it doesn't contain real nuts and is not a

00:55 dairy product to be considered butter?

00:58 No one knows for sure, but I guess it's just because of the texture that resembles other

01:03 nut-based spreadable pastes.

01:06 The main component of the Caesar salad is probably its dressing.

01:11 It has a bunch of ingredients, such as olive oil, eggs, lemon juice, Worcestershire sauce

01:16 (by the way, three hardest things to say out there are "I love you", "I apologize",

01:21 and "Worcestershire sauce".

01:22 Sorry, I got carried away).

01:24 I was just saying that supermarket Caesar salad is a scam since lots of stores and even

01:29 restaurants throw in mayo and other unexpected ingredients.

01:33 Source?

01:34 Trust me, bro.

01:36 Farm-raised salmon usually looks as white as the Twilight protagonist, but don't sparkle.

01:41 It's the skin of the salmon, Bella!

01:43 I'm a salmon.

01:44 Ahem, sorry, let's carry on.

01:46 Well, people normally trust neither vampires nor pale salmon.

01:50 To give the trustworthy reddish-pink look to those fish, sneaky fish farmers add pigmenting

01:55 compounds to salmon feed, which helps mimic the color of wild salmon.

02:00 In the wild, salmon get that iconic hue from shrimp and algae, but their farm-raised peers

02:05 sometimes get a boost from carotenoids added to their feed.

02:10 Many fancy pestos at supermarkets are labeled "a la Genovese" to show they come from

02:15 Genoa and have old-school Italian Nonna recipes, but sometimes, manufacturers may throw in

02:22 a bit of extra stuff to make their pesto thicker.

02:25 Ok, I may understand the extra sugar in this sauce, but bamboo fibers?

02:31 I mean, I love pandas, but I'm not a panda.

02:35 Some time ago, American journalists hit up 25 sushi spots in NYC and LA to see if we

02:42 were really getting the sushi we paid for.

02:45 They visited those big-shot celeb hangouts and local joints and collected samples – oops,

02:50 I mean ordered sushi and then sent them off to a lab for some DNA testing.

02:55 If that was a TV show, the results would sound like "You are not the father!"

03:00 The thing is, 68% of the samples were not what they claimed to be.

03:04 It was often a cheaper fish.

03:07 In NYC, white tuna usually turned out to be escolar, also known as the "X-lax" fish,

03:14 because instead of a nice aftertaste in your mouth, it can create a number 2 emergency.

03:19 This fish is banned in Japan and Italy, but totally legal in the US.

03:26 Things are even worse with wasabi.

03:28 95% of wasabi served in sushi restaurants is a knockoff.

03:32 Yep, instead of fancy traditional Japanese stuff, you've been fed a cheap mix of horseradish,

03:38 mustard flour, cornstarch, and green food coloring.

03:42 I swear it's all about volatile compounds the real wasabi paste has that breaks down

03:47 within minutes, but I have a bad feeling they just want to optimize costs as much as they

03:52 can.

03:53 If the apples you buy in supermarkets were kids, at the age they're sold, they'd be

03:57 able to walk.

03:59 While some produce like spinach is super fresh, apples often spend a long time in cold storage

04:03 before hitting the shelves.

04:05 In the US, apples are usually harvested between August and September.

04:10 They're picked slightly unripe, treated with chemicals, yum, waxed, boxed, and then stored

04:15 in cold warehouses for up to 12 months.

04:18 In the US, the average supermarket apple is 14 months old, while in other countries, let's

04:23 say Australia, they're slightly younger and are only around 10 months old.

04:29 Red velvet cake color is all about chemistry.

04:32 Cocoa powder has an antioxidant known as anthocyanin, which is sensitive to pH levels.

04:38 It can react to both acids and bases.

04:41 Buttermilk and vinegar, which are also part of the recipe, are acidic, so due to this

04:45 simple reaction, the whole mixture gets a dark red hue.

04:49 The resulting cake has more of a reddish-brown shade, though, rather than bright red.

04:54 The only problem is that it's difficult to replicate the natural reddish-brown color

04:58 since most brands use an alkalizing agent to neutralize acidity during processing.

05:04 And to get that color, cocoa powder must be raw.

05:08 You see what I'm driving at, right?

05:10 Those cakes you grab at your favorite coffee shop are packed with artificial food coloring.

05:15 Stop calling these orange and yellow pre-packaged slices "cheese."

05:19 Not only is it an insult to camembert, cheddar, and other cheese varieties, but it's also

05:24 incorrect in terms of legal regulations.

05:27 Even the FDA refuses to classify this product as real cheese.

05:30 It contains less than 50% of actual cheese, with the remaining ingredients being fillers

05:35 and additives.

05:36 I guess those slices deserve their "cheese product" name.

05:40 Many commercial blueberry products don't actually have any blueberries in them.

05:45 Instead, they're full of sugar, corn syrup, and artificial flavors.

05:48 Even big brands like Kellogg's and General Mills were guilty of that.

05:52 But still, there are many real deals.

05:54 Just make sure to check the ingredients list for the real blueberries, and remember, the

05:58 best ingredient that can be put in a blueberry pie is your teeth!

06:03 Let's normalize purple carrots, shall we?

06:06 They used to be the norm.

06:07 It wasn't until Dutch growers started some vegetable experiments that we ended up with

06:11 the sweet orange carrots we all know today.

06:15 The Dutch were on a mission to create a carrot that showcased their national colors, like

06:19 orange for the House of Orange.

06:21 Their carrot breeding efforts paid off, and soon the orange carrot was all the rage, pushing

06:26 aside purple and yellow varieties.

06:29 That canned pumpkin you grab every year isn't really pumpkin.

06:33 Or at least, not always.

06:35 Most of the time what you're getting is actually squash.

06:38 The FDA doesn't care to differentiate between pumpkin and squash on food labels, so companies

06:44 go for the tastier and more compact squash instead.

06:48 The US has rules for grading and processing milk products to keep them safe to drink and

06:52 prevent sickness.

06:54 States can change the rules a bit, so you might see raw milk for sale in California

06:58 but never in Florida or Illinois.

07:01 So your favorite milkshake might not actually be a legal milkshake if it has too much or

07:07 too little milk fat.

07:09 Here's why McDonald's sells not milkshakes but just shakes, as they're made of a soft-serve

07:14 ice cream mix.

07:16 There's this shocking truth about Dairy Queen.

07:19 Despite serving the iconic blizzard, they technically don't sell ice cream.

07:24 The FDA's regulations require a certain amount of milk fat for a product to be classified

07:28 as ice cream.

07:30 Dairy Queen's soft-serve falls short, only containing 5% butter fat, so they embrace

07:35 the term "soft-serve" for its frozen treats.

07:38 Your cinnamon rolls are a lie.

07:40 They don't have any real cinnamon in them.

07:43 Many commercial cinnamon rolls use a less expensive variety of cinnamon called cassia,

07:48 which is closely related to true cinnamon species.

07:52 Portobello mushrooms are not a unique type of mushroom but rather mature cremini mushrooms

07:57 that have been allowed to grow bigger in size, so here, we've only got the age difference.

08:03 The belief that churros are Mexican is yet another food misconception.

08:07 The origin of churros is still a mystery, with varying claims as to who invented the

08:11 popular pastry.

08:13 While some believe it was Spanish shepherds, Portuguese sailors, or Chinese individuals,

08:17 there is no definitive proof to confirm any group as the original inventors.

08:22 Some truffle oils out there actually have real truffles in them, but most of those you

08:26 see in stores use this synthetic stuff with a complicated name instead.

08:31 It basically mimics the taste and smell of real truffles, so companies can make truffle

08:36 oil without breaking the bank.

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