I'm after a website (or book?) that can tell me about the stuff that goes into or onto food during its production but which isn't advertised as an ingredient.
For instance, regarding the lawsuit that Jamie Oliver is facing over 'pink slime' comments, the news reports say : Lean finely textured beef is made from beef heated and spun in a centrifuge to separate the meat from the fat, before the final product is treated with a puff of ammonium hydroxide gas to kill any bacteria.
Or, another example, the shellac 'wax' coating on lemons is from a resin secreted by the female lac bug.
This is fascinating, thank you. I live in France where we have a huge, thriving covered market 3x a week (the other days it moves to the town next door. It is big enough to support two horse butchers, for example, and has at least ten fruit and veg stalls, four fish and seafood vendors, and numerous specialist stalls, eg for regional produce) and two excellent bakeries within a minute's walk from my front door. Shopping every day, indeed for every meal, is not unusual here: a baguette bought for lunch will not be fresh for the evening. Shops stay open late to facilitate this.
I am sure it's possible to scoff chemicals here too but at least the alternative of fresh, relatively untreated produce is readily available.
'Don't eat anything your great grandmother wouldn't have recognised.'
Well I understand the logic behind sentiment, and I completely agree - but I'm rather partial to avocados, fresh basil, mangoes, pasta, chillies etc. Don't really want to return to a diet of apples, pears and beef brisket and root veg!