Uh Oh! There’s a Mighty Chance You Are Eating Fake Food

If it’s true that you are what you eat, then you better think long and hard about what you have been eating all your life because chances are, the food you so fancy might not be really what you think it is. Yup, there just seems to be no lack of fakeness in this world that even food can be, sad to say, adulterated.

Phony Sushi Buffet, Comin’ Right Up!

Craving some sushi? You might want to hold on to those chopsticks for now until you are sure you are ready to swallow down that sushi… not! Substitution and alteration are apparently two of the most exploited magic tricks performed by restaurants to provide delicious sushi at an affordable price.

Wild salmon, Pacific salmon, white tuna, and red snapper — the staple of a mouthwatering sushi — are apparently often replaced by different species and are falsely labeled. A real sushi lover should know that it takes an exquisite raw fish to make a delightful piece. So unless you are willing to spend for guaranteed quality, better lie low on chomping on that tuna roll you love.

Smells like coffee, tastes like coffee. But is it real coffee?

Calling all caffeine-dependent human beings! How much coffee have you had this week and how certain are you that it is not faked? Well, you better think twice before re-stacking that cupboard with a sack of coffee beans because contemporary researchers found out that twigs, roasted corn, ground roasted barley, and even roasted ground parchment are used as replacements for ground coffee. It apparently is even worse in powdered instant coffee where chicory, cereals, caramel, parchment, starch, malt, and figs are sometimes used as substitutes.

Extra-Fake Extra-Virgin Olive Oil

Put it in the fridge and see if it thickens or clouds up. If it does, then you got yourself a knock-up extra-virgin Olive oil; if it doesn’t, then you just got yourself a bottle of canola oil. With the unrivaled health benefits of olive oil, people just can’t help but fill that grocery cart with cans of it. If you’re wondering what could make up a fake olive oil, then just imagine a cheap vegetable oil, add a little chlorophyll and beta carotene to get then something looking very close to olive oil, minus the benefits, obviously.

Kobe Beef Like No Other

Have you ever wondered what makes Japan’s Kobe beef so pricey and distinct from all other beef? Well for one, its roots. The Japanese Wagyu (cattle breed) is highly acclaimed and raised only in a specific region of Japan. This breed produces the type of meat that has monounsaturated fat — which means that it has a melting point below human body temperature — so it should naturally melt in your mouth. You just read that right, melts in your mouth. So if your jaw can’t seem to rest from chewing that Kobe burger, then you just might have been duped. There’s a huge chance it’s other types of beef, but almost zero chance it’s Kobe.

100% Artificially Flavored Orange Juice

Does downing a carton of orange juice from the supermarket make you feel healthy and hydrated? Then you might just as well be drinking a pure gallon of water because those bright orange cartons lined up are almost 90 per cent sugar and water and just 10 per cent actual fruit. It appears that drink companies squeeze orange juice and store them in huge vats and then remove its oxygen which allows the liquid to last up to a year while consequently removing all the natural flavor of the juice. So if you’re wondering where the orangey taste comes from — it’s from flavor packets.

Red Lobster For The Seafood Lover

People just can’t get enough of the abundance of seafood these days and its cheapness — for that matter — and lobster is just another issue of “tastes like but does not seem quite like it.” Joining the club for one of the most commonly artificialized dishes, lobster meat replacement appears to be a familiar scene in a seafood restaurant kitchen. Langostino, classified as neither a true lobster nor a prawn, have apparently been frequenting our lobster pasta, in addition to fish in our lobster sandwich, and just cheese in our lobster ravioli. I know, right?

If this list doesn’t appall your taste buds and you still want to grab a bite of any of these dishes, then food adulteration has a long way to go. Remember, if there’s no demand, there will be no supply.

Bon appetit!

About Macey S. Saavedra

Macey is a wife and a mom who is at the learning curve of juggling parenthood and her professional career. Along with the challenges of raising a daughter, she currently works as a Marketing Executive in the Philippines and holds a Master's Degree in Communication. She loves reading, watching films, and is a huge fan of author Haruki Murakami. Through writing, Macey aspires to create and disseminate relevant content that will help shape a well-informed society.

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