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Fun Fact
Kazakhstan’s Minister of Communications and Informatics has blocked the Tumblr site because it contained 60 sites of terrorism, extremism, and pornography in 2015.
I discovered these interesting scale insects on my prickly pear cactus (opuntia).
It turns out these are cochineal insects (Dactylopius coccus), the source of the natural dye carmine. You can see some of this pigment in the third picture (purple splotch) where the bugs may have been injured. Carmine, aka crimson lake, is frequently found in cosmetics (blush and lipstick) and food (ice cream, yogurt, soft drinks, sausage, and candy). Farming these bugs began as early as 700 BC in South America, and carmine has been used by many indigenous cultures to dye textiles and create artwork.
While mature females are about 25% carminic acid, it still takes tens of thousands of them to produce one pound of pigment.
If I get enough of these, I may try making some dye myself XD
In fact, the average American consumes about three pounds of food containing corn or corn products every day, often unknowingly. Eat an apple, and you could be eating corn in the layer of food-grade wax that’s applied to apples to make them look pretty and prevent them from drying out. Eat a cheeseburger, and there’s a good chance you’re eating corn feed in the beef and cheese; corn flour in the bun; corn syrup in the ketchup and pickles; corn-based ethylene gas in the tomatoes (used to make them ripen quicker); corn-based dextrose (as a stabilizer) in the salt; and, if the meat was frozen, cornstarch in the coating that protected it from freezer burn. Not to mention, probably, a slew of corn-based binders, emulsifiers, colorants, flavorings, sweeteners, preservatives, anticoagulants, and hair removal agents.
[…]
Still, human consumption accounts for only around 10 percent of the corn supply, as it’s also an industrial ingredient in basically everything: adhesives, antibiotics, aspirin, ceiling tiles, chalk, cork, cosmetics, crayons, disinfectants, dry-cell batteries, engine fuel, fireworks, inks, plastics, rubber tires, soap, wallpaper, wallpaper glue; it’s probably in the paper and the adhesive binding of this book. So if you ordered that cheeseburger to go, corn was probably in the packaging, too, as well as in the paper and ink of your receipt; and if you cooked it at home on a grill, corn was in the charcoal briquettes and the match you used to ignite them.
Common food preservative has unexpected effects on the gut microbiome
"Food manufacturers often add preservatives to food products to keep them fresh. The purpose of these preservatives is to kill microbes that could break down and otherwise spoil the food. Common additives like sugar, salt, vinegar and alcohol have been used as preservatives for centuries, but modern-day food labels now reveal more unfamiliar ingredients such as sodium benzoate, calcium propionate, and potassium sorbate.
Bacteria produce chemicals called bacteriocins to kill microbial competitors. These chemicals can serve as natural preservatives by killing potentially dangerous pathogens in food. Lanthipeptides, a class of bacteriocins with especially potent antimicrobial properties, are widely used by the food industry and have become known as "lantibiotics" (a scientific portmanteau of lanthipeptide and antibiotics).
Despite their widespread use, however, little is known about how these lantibiotics affect the gut microbiomes of people who consume them in food. Microbes in the gut live in a delicate balance, and commensal bacteria provide important benefits to the body by breaking down nutrients, producing metabolites, and—importantly—protecting against pathogens. If too many commensals are indiscriminately killed off by antimicrobial food preservatives, opportunistic pathogenic bacteria might take their place and wreak havoc—a result no better than eating contaminated food in the first place.
A new study published in ACS Chemical Biology by scientists from the University of Chicago found that one of the most common classes of lantibiotics has potent effects both against pathogens and against the commensal gut bacteria that keep us healthy."
It's not always because of you, sometimes it's because of the food. Once you eat them you can't stop from eating because they're addictive, because of the combination of sugar salt and beat. Food is good and essential, but it can also be an addiction.
Benzoic acid (additive 210; 211-213 are its sodium, potassium and calcium salts) is commonly used as a food preservative, and citric acid (food acid 330; 331 is its sodium salt) is a common additive in soft drinks.
"Chemistry" 2e - Blackman, A., Bottle, S., Schmid, S., Mocerino, M., Wille, U.
Since I keep finding fucking sucralose in my fucking food, and since the [gesture at head] means I never remember to check my not-sugarfree labels for alternative sweeteners, I'm gonna have to start fucking keeping track now.
If you find one, interact and I'll add it.
Beverages & Additives
International Delight brand "Sweet & Creamy" flavored creamer
Brilliant Blue FCF (E133): Unveiling The Vibrant Food Additive
Curious about Brilliant Blue FCF (E133)? 🤔 Uncover the truth behind this vibrant food dye, from its potential health impact to global regulatory variations. Stay informed, stay healthy! #BrilliantBlueFCF #FoodSafety #KnowYourLabels
Brilliant Blue FCF, known by its E number E133, is a synthetic dye commonly used as a food colorant to impart a vibrant blue hue to various food and beverage products.
While it adds visual appeal to foods, concerns have arisen regarding its safety and potential health impacts.
Continue reading Brilliant Blue FCF (E133): Unveiling The Vibrant Food Additive
Mono and Diglycerides are a type of food additive commonly used in the food industry. Mono et diglycerides belong to the category of emulsifiers, which means they help improve the stability and uniformity of mixtures that would otherwise separate, such as oil and water. This property is especially useful for making delicious salad dressings and mayonnaise.