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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