Disodium Ethylenediaminetetraacetate – Yum!
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Say what?

Whatever happened to milk, water, sugar, eggs?

In this chapter, Joel tells about his experience in trying to make a sausage that had no MSG in it. What started as a simple thought, took hours and hours of jumping through bureaucratic hoops, not to mention that once he finally got a hold of the spices, then he had to go through the obstacle course once again just to get the proper label. All this just for one pound of sausage. Is it any wonder that we don’t have more small farms?

Who has time for this nonsense?

“We’re eating food we can’t even make in our kitchens. Have you ever tried making high-fructose corn syrup?”

Pull something from your kitchen cupboard and read the ingredients? Do you KNOW what everything is?

I don’t know about you, but I find labels extremely frustrating. Can’t they make something pure? Does everything have to have a million things you can’t even begin to pronounce, let alone spell, in it?

Just for fun, what is the weirdest ingredient you’ve ever seen in a food product?

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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6 Responses to Disodium Ethylenediaminetetraacetate – Yum!

  1. Kevin says:

    I don’t know what the weirdest is, but having worked as a cashier at a major grocery store chain for over 8 years and being observant about the food, I’ve seen some weird stuff. I now work part time in the natural foods section as well. When I’m bored, I will look over food labels. It’s amazing the stuff I can’t begin to pronounce that is even in some “natural” foods. I keep intending to get out to Polyface Farms as I go to college in DC, but I just haven’t bothered to make the long trip out. I feel it would be worth the trip though.

  2. I was actually reading the ingredients in store bought marshmallow fluff and was surprised to see that blue #1 food dye is added. What?! Blue dye in a white product? Crazy! Now, I know that ladies have used bluing to whiten laundry for ages so I’m sure that the addition of this dye makes the fluff the pristine white that it is, but really folks? I can handle a less brighter white to not ingest chemical coloring. Here are the ingredients for homemade fluff: egg whites, corn syrup, water and sugar. I use this when making fudge during the Christmas season. I like sweets too much to give up refined sugar/corn syrup totally but I try to keep it to a minimum and know when I’m eating it. (Not have it snuck into everything whether it needs it or not.)

  3. Dawn says:

    I have a cookie recipe book from a very popular series of cookbooks here in Canada that routinely uses paraffin wax (the stuff our mums used to seal jam with years ago)in glazes for the tops of some cookies and squares to make them shiny – the theory being that the parowax(brand name)isn’t digested, it just goes straight through, so to speak. For pete’s sake – what’s the point of putting it in your mouth, then? Needless to say, I’ve never used the glazes…

  4. Stephanie says:

    This scenario infuriated me, but it was also validating. How many times have I told my husband ” why is it that when I make (insert food here) I can do if without modified corn starch or BHT?”. It was good to see that other see this happening too, rather rhn it’s being because I’m paranoid about our food. Lol!

    • Gisele says:

      I, too, have all sorts of thoughts when I read labels, but perhaps this whole subject is more about big business, than food. BHT is a major preservative, I see it in most all boxed cereals- even plain shredded wheat & plain cheerios. Modified corn starch is a cheap filler, so the mega food company can use less real food- thus offering a nasty tasting, lo nutrition, yet very cheap meal. Poor ppl are esp vulnerable- and their food stamps will not usually buy farm store products. It is kind of a vicious circle. Most Americans are used to paying low prices for food and high prices for health insurance. It is out of their comfort zone to pay more for quality food and drop the health insurance.

  5. Isaac Hoppe says:

    For me, it isn’t so much about how weird the ingredient itself is. I take issue with the strange mixes that result from industrial experimentation. The fact that some sodas contain gluten makes my skin crawl. Imagining how wheat ends up in that process is enough to turn me off soda and there’s no doubt I’m better off for it. Or how about high-fructose corn syrup in tomato paste? For that matter, consider that HFCS is in most honeys now! Or annatto. Why does cheddar have to be that disturbing shade of orange instead of its natural nice, nutty tan?