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Discover the truth behind imposter foods that deceive consumers with misleading labels and ingredients in this eye-opening video!
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00:00Are you ready for a spicy adventure? Let's talk cinnamon.
00:04It's a cool spice that most of us sprinkle on our oatmeal, toast, and apple pies.
00:10But did you know that some sneaky sellers out there are trying to sell us fake cinnamon?
00:16So, how can you spot the imposter?
00:18Well, the real deal is called Siouxland cinnamon, while the fake stuff is usually cassia cinnamon.
00:25One way to tell is by looking at the cinnamon sticks themselves.
00:30Real cinnamon is lighter in color and has a thinner, more delicate bark.
00:34The fake stuff, on the other hand, is darker and thicker.
00:38But don't worry, you don't have to be a cinnamon connoisseur to enjoy the real deal.
00:42Just make sure to read the label and look for Siouxland cinnamon.
00:46Your taste buds will thank you.
00:49Is white chocolate real or just an imposter?
00:52Well, it's time to settle this sweet debate once and for all.
00:56Some people say it's not even chocolate because it doesn't contain cocoa solids.
01:02But let's not judge a book by its cover or chocolate by its color, right?
01:07Technically, white chocolate is made from cocoa butter, milk, and sugar, which makes it a distant cousin to the darker
01:14cocoa solid packed chocolate varieties.
01:17But hey, if you ask me, family is family, even if they don't look or taste the same.
01:23And don't let anyone tell you white chocolate isn't delicious, because it absolutely is.
01:29Its smooth, creamy texture and sweet, buttery flavor make it a delightful treat on its own.
01:34Or in baked goods like cookies and cakes.
01:37So, whether you consider white chocolate to be real chocolate or not, let's just agree that it's a yummy indulgence
01:44that we can all enjoy.
01:47Are French fries truly French?
01:49Hold on to your potatoes, because it turns out that the origins of this snack are a bit more complicated
01:55than you might think.
01:56While it's true that French cuisine has given us some of the world's most delicious dishes, including escargot and coque
02:04Ã veine.
02:05The origins of French fries are actually traced back to Belgium.
02:10That's right, our crispy little friends were first cooked up in the land of waffles and chocolate.
02:16But here's where things get even more interesting.
02:19The reason they're called French fries is actually because of the way they're prepared, not because of their country of
02:25origin.
02:26You see, the term French in this context refers to the technique of slicing the potatoes into long, thin strips,
02:33known as julienne cut.
02:35This technique was popularized in France in the 18th century, which is how the name French fries came to be.
02:43Want to add some egg rolls to this order?
02:46I mean, sure, they're delicious and all, but what's with all the fuss around this dish?
02:51First of all, let's talk about the egg part.
02:54Despite their name, egg rolls don't contain any eggs.
02:58Instead, the egg part comes from the thin, crepe-like wrapper that's made with eggs.
03:03It's like a little egg blanket that keeps all the tasty ingredients snuggled up inside.
03:08But what about the filling, you ask?
03:11Well, that's where things get interesting.
03:13Egg rolls can be filled with just about anything your heart desires.
03:17Veggies, meat, seafood, you name it.
03:20Some people even like to throw in a little cheese or rice for good measure.
03:25Now, here's where it gets a little weird.
03:28There's a bit of a debate in the egg roll world about whether they should be fried or baked.
03:33I say go for the fried version.
03:35There's just something about that crispy golden brown shell that can't be beaten.
03:41You might need to sit down for this one.
03:44Strawberries aren't berries, but bananas are.
03:47Mind blown yet?
03:49Here's the deal.
03:50A berry is defined as a fleshy fruit produced from a single type of cell.
03:55And guess what?
03:56Bananas fit the bill perfectly.
03:58They might not be as juicy as a watermelon or as tart as a raspberry, but they're berries.
04:05We might call them koala bears, but we couldn't be more wrong.
04:09Koalas aren't bears.
04:11These cute and cuddly critters are marsupials, which means they carry their little ones in a pouch.
04:17And while they may look a little bit like teddy bears, they aren't related to them.
04:22But hey, we can't blame people for thinking koalas are bears.
04:26After all, they do have that fluffy fur and round ears that make them look like they're ready for a
04:31hug.
04:32But koalas are their own unique species.
04:35They have all these amazing features that make them special.
04:39Like their eucalyptus diet and their ability to sleep for up to 22 hours a day.
04:45Seriously, how do they do that?
04:48In case you didn't know the history of the Boston cream pie, you're in for a surprise.
04:53First off, let's just get one thing straight.
04:56Boston cream pie is not a pie.
04:58I know, I know, it's in the name, but trust me on this one.
05:02It's a delicious cake filled with creamy custard and topped with a luscious chocolate glaze.
05:09Now, you might be thinking, why is it called a Boston cream pie then?
05:14Well, legend has it that it was invented by a chef at the Parker House Hotel in Boston way back
05:20in 1856.
05:22The chef, who apparently had a sense of humor, decided to call it a pie just to mess with people.
05:28And, well, the name just stuck.
05:32But let's not forget about the real star of this dessert, the custard filling.
05:37Smooth, creamy, and just the right amount of sweetness.
05:40It's what makes this cake stand out.
05:43And that chocolate glaze on top, it's like the icing on the cake.
05:47Literally.
05:49Is a peanut a nut?
05:51It sounds like a silly question, but you'd be surprised how many people get confused about this.
05:57So, let's clear it up once and for all.
06:00Peanuts are legumes.
06:01That's right, they're in the same family as beans and lentils.
06:05But don't worry, we won't hold it against them.
06:08After all, they're still delicious and nutritious snacks.
06:12But here's where it gets really interesting.
06:14Even though peanuts aren't technically nuts, they can still cause nut allergies.
06:20That's because they contain similar proteins to tree nuts, like almonds and walnuts.
06:26So, if you have a nut allergy, you'll want to be careful around peanuts too.
06:32Have you ever found yourself using the term tinfoil to refer to aluminum foil?
06:37You're not alone.
06:38A lot of people use the two interchangeably.
06:41But why is that?
06:43Years ago, aluminum foil was made of tin.
06:46Back in the late 1800s, before aluminum was cheap and abundant, people used tinfoil to wrap up their food and
06:54keep it fresh.
06:55But when aluminum foil came along, it quickly became the more popular choice because it was cheaper and easier to
07:02produce.
07:03So, how come we still call it tinfoil?
07:06Some think it's because aluminum foil was first marketed as tinfoil and the name just stuck with most people.
07:13Others think it's because the two materials have similar properties.
07:17So, people started using the two terms interchangeably.
07:21But, whatever the reason, one thing is for sure.
07:24Tinfoil just sounds cooler than aluminum foil.
07:28You might be surprised to know that your trusty Pyrex dishes aren't Pyrex at all.
07:34Now, don't get me wrong.
07:35The knockoff still gets the job done, but it's just not the same.
07:39Be sure to check the label on your glassware before you go around thinking you're buying good stuff.
07:45Here's a cheat sheet to help you figure out what kind of container you have in your cupboard.
07:50If you see Pyrex with a lowercase p on a dish, that means it's not safe for the oven or
07:56microwave.
07:57It's most likely made of soda-lime glass.
08:00Stick to using these containers for food storage.
08:03On the other hand, if you see Pyrex in all caps, you're in luck.
08:07This cookware is made of a special type of glass and can be heated in the oven or microwave.
08:14Just don't pop it under the broiler.
08:16Things could get messy.
08:17And if you're taking your Pyrex from the fridge to the oven,
08:21be sure to let it sit at room temperature for 30 minutes to avoid any glass fractures.
08:28You've never, ever eaten a single bite of a real cinnamon roll in your entire life.
08:33All your fancy Italian dinners with your friends were a scam.
08:37And get this, most likely, you've never tried a legit milkshake.
08:41Feels like your entire life is a lie, right?
08:44Don't worry, I've got you covered.
08:46I'll expose all those lies to you.
08:49Watch until the end to know how supermarkets sell you a fake Caesar salad
08:53and why the only authentic thing you've ever eaten was that seemingly packed with colorant red velvet cake.
09:00Do you like mashed peas?
09:02I don't.
09:03I still have those flashbacks to when my mom made me eat this swamp-like slurry when I was a
09:08kid.
09:09But I love peanut butter.
09:11Well, these two are related.
09:13The thing is, peanuts are actually legumes, not nuts.
09:18Why do they even call it peanut butter if it doesn't contain real nuts?
09:22And is not a dairy product to be considered butter?
09:26No one knows for sure, but I guess it's just because of the texture that resembles other nut-based spreadable
09:32pastes.
09:34The main component of the Caesar salad is probably its dressing.
09:38It has a bunch of ingredients, such as olive oil, eggs, lemon juice, Worcestershire sauce.
09:44By the way, three hardest things to say out there are I love you, I apologize, and Worcestershire sauce.
09:50Sorry, I got carried away.
09:52I was just saying that supermarkets Caesar salad is a scam,
09:55since lots of stores and even restaurants throw in mayo and other unexpected ingredients.
10:00Source?
10:01Trust me, bro.
10:03Farm-raised salmon usually looks as white as the Twilight protagonist, but don't sparkle.
10:09It's the skin of the salmon, Bella.
10:11I'm a salmon.
10:12Ahem.
10:12Sorry, let's carry on.
10:14Well, people normally trust neither vampires nor pale salmon.
10:17To give the trustworthy reddish-pink look to those fish,
10:21sneaky fish farmers add pigmenting compounds to salmon feed,
10:24which helps mimic the color of wild salmon.
10:27In the wild, salmon get that iconic hue from shrimp and algae,
10:32but their farm-raised peers sometimes get a boost from carotenoids added to their feed.
10:37Many fancy pestos at supermarkets are labeled alla Genovese,
10:42to show they come from Genoa and have old-school Italian Nona recipes.
10:47But sometimes, manufacturers may throw in a bit of extra stuff to make their pesto thicker.
10:53Okay, I may understand the extra sugar in this sauce, but bamboo fibers?
10:58I mean, I love pandas, but I'm not a panda.
11:02Some time ago, American journalists hit up 25 sushi spots in NYC and LA to see if we were really
11:10getting the sushi we paid for.
11:12They visited those big-shot celeb hangouts and local joints and collected samples.
11:17Oops, I mean, ordered sushi and then sent them off to a lab for some DNA testing.
11:22If that was a TV show, the results would sound like,
11:25you are not the father.
11:28The thing is, 68% of the samples were not what they claimed to be.
11:32It was often a cheaper fish.
11:35In NYC, white tuna usually turned out to be Escolar,
11:39also known as the Exlax fish,
11:41because instead of a nice aftertaste in your mouth,
11:44it can create a number two emergency.
11:47This fish is banned in Japan and Italy, but totally legal in the US.
11:53Things are even worse with wasabi.
11:5595% of wasabi served in sushi restaurants is a knockoff.
12:00Yep, instead of fancy traditional Japanese stuff,
12:03you've been fed a cheap mix of horseradish, mustard flour, cornstarch, and green food coloring.
12:10Restaurants swear it's all about volatile compounds the real wasabi paste has that breaks down within minutes,
12:16but I have a bad feeling they just want to optimize costs as much as they can.
12:21If the apples you buy in supermarkets were kids,
12:23at the age they're sold, they'd be able to walk.
12:26While some produce like spinach is super fresh,
12:29apples often spend a long time in cold storage before hitting the shelves.
12:33In the US, apples are usually harvested between August and September.
12:38They're picked slightly unripe, treated with chemicals, yum,
12:41waxed, boxed, and then stored in cold warehouses for up to 12 months.
12:45In the US, the average supermarket apple is 14 months old,
12:50while in other countries, let's say Australia, they're slightly younger and are only around 10 months old.
12:56Red velvet cake color is all about chemistry.
13:00Cocoa powder has an antioxidant known as anthocyanin, which is sensitive to pH levels.
13:05It can react to both acids and bases.
13:09Buttermilk and vinegar, which are also part of the recipe, are acidic,
13:12so due to this simple reaction, the whole mixture gets a dark red hue.
13:17The resulting cake has more of a reddish-brown shade, though, rather than bright red.
13:21The only problem is that it's difficult to replicate the natural reddish-brown color
13:26since most brands use an alkalizing agent to neutralize acidity during processing.
13:31And to get that color, cocoa powder must be raw.
13:35You see what I'm driving at, right?
13:37Those cakes you grab at your favorite coffee shop are packed with artificial food coloring.
13:42Stop calling these orange and yellow prepackaged slices cheese.
13:46Not only is it an insult to camembert, cheddar, and other cheese varieties,
13:51but it's also incorrect in terms of legal regulations.
13:54Even the FDA refuses to classify this product as real cheese.
13:58It contains less than 50% of actual cheese,
14:01with the remaining ingredients being fillers and additives.
14:04I guess those slices deserve their cheese product name.
14:08Many commercial blueberry products don't actually have any blueberries in them.
14:13Instead, they're full of sugar, corn syrup, and artificial flavors.
14:16Even big brands like Kellogg's and General Mills were guilty of that.
14:19But still, there are many real deals.
14:22Just make sure to check the ingredients list for the real blueberries.
14:25And remember, the best ingredient that can be put in a blueberry pie is your teeth.
14:31Let's normalize purple carrots, shall we?
14:33They used to be the norm.
14:35It wasn't until Dutch growers started some vegetable experiments
14:38that we ended up with the sweet orange carrots we all know today.
14:42The Dutch were on a mission to create a carrot that showcased their national colors,
14:47like orange for the House of Orange.
14:49Their carrot breeding efforts paid off,
14:51and soon the orange carrot was all the rage,
14:53pushing aside purple and yellow varieties.
14:57That canned pumpkin you grab every year isn't really pumpkin.
15:01Or at least, not always.
15:03Most of the time, what you're getting is actually squash.
15:06The FDA doesn't care to differentiate between pumpkin and squash on food labels,
15:11so companies go for the tastier and more compact squash instead.
15:15The U.S. has rules for grading and processing milk products
15:19to keep them safe to drink and prevent sickness.
15:21States can change the rules a bit,
15:24so you might see raw milk for sale in California,
15:26but never in Florida or Illinois.
15:29So, your favorite milkshake might not actually be a legal milkshake
15:33if it has too much or too little milk fat.
15:36Here's why McDonald's sells not milkshakes, but just shakes,
15:40as they're made of a soft-serve ice cream mix.
15:43There's this shocking truth about Dairy Queen.
15:46Despite serving the iconic Blizzard,
15:48they technically don't sell ice cream.
15:51The FDA's regulations require a certain amount of milk fat
15:54for a product to be classified as ice cream.
15:57Dairy Queen's soft-serve falls short,
15:59only containing 5% butter fat.
16:01So, they embrace the term soft-serve for its frozen treats.
16:06Your cinnamon rolls are a lie.
16:08They don't have any real cinnamon in them.
16:10Many commercial cinnamon rolls
16:12use a less expensive variety of cinnamon called cassia,
16:16which is closely related to true cinnamon species.
16:20Portobello mushrooms are not a unique type of mushroom,
16:23but rather mature cremini mushrooms
16:25that have been allowed to grow bigger in size.
16:27So, here, we've only got the age difference.
16:30The belief that churros are Mexican
16:32is yet another food misconception.
16:34The origin of churros is still a mystery,
16:37with varying claims as to who invented the popular pastry.
16:40While some believe it was Spanish shepherds,
16:43Portuguese sailors, or Chinese individuals,
16:45there is no definitive proof to confirm any group
16:48as the original inventors.
16:50Some truffle oils out there actually have real truffles in them,
16:53but most of those you see in stores
16:55use this synthetic stuff with a complicated name instead.
16:59It basically mimics the taste and smell of real truffles,
17:02so companies can make truffle oil without breaking the bank.
17:05Anchoroneseching
17:06Dominic
17:07Am La
17:07Is
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