Modern chemistry has achieved incredible success, probably even greater than the electronics industry. Have you ever wondered how sausages can cost cheaper meat? And how does "oil" differ from the "spread"? Almost all large food producers deceive consumers: instead of natural products, substitute their substitutes, and to make the product smell, look and even tastes like "real", it adds a wide variety of chemicals.

THERE A FEW WAYS TO DISCARD THESE, useful products from dangerous fakes for health.

Never buy "cottage cheese" instead of "cottage cheese", "sour cream" - instead of "sour cream" or "condensed milk" instead of "condensed milk". These names are not for marketing. Just the right to call your product "real" names are only those manufacturers whose products comply with GOSTs. And the state can punish for it. But all the "caressing" names of products - a 100 percent sign of their forgery!.

Most of us choose sour cream based on its fat content. Or focusing on its consistency (is it worth the spoon). But the problem is that these indicators do not influence anything: "fatty" sour cream can be made from vegetable, and not animal fats, and the spoon "is worth it", because too much thickener could be added to the product. To check if the sour cream is real before you, dissolve the spoon of the product in a glass of boiling water. The fake will fall out in the form of a sediment, and the present will make water similar to milk.

Most of the shop honey is fake. Add to it usually different derivatives of soy products. The process has long been established. But to be sure of this for sure, drip a glass of honey with a drop of iodine. If he turns blue, then under the guise of honey you sell diluted starch.

Today almost any cheese contains an additive of E252. This potassium nitrate is a colorless or white odorless powder. But it is also used in the production of glass and mineral fertilizers, and in cheese plays the role of concentrate. Even in small amounts, this substance can cause anemia or kidney disease, muscle weakness and tachycardia. When buying cheese, make sure that it does not contain this additive! Without it, you can make cheese only from milk of exceptionally good quality. And, of course, in the cheese often, too often starch is added. To make sure of this, drop a piece of iodine. If it turns blue, it means that you paid for starch, not for cheese.

MAIN "ADDING" IN SAUSAGE PRODUCTS - NOT SOY, NOT STARCH, not toilet paper (it's all too expensive), and the most common water. A special thickener is added to the sausage, so that moisture is retained inside the product. Buying cheap sausage, you can give up to 40% of its cost simply for water! So before buying meat products in a vacuum package, press on them well. If water is released at the same time, this is a bad sign: it means there are too many of them. Secondly, the sausage can not be red or pink in color. It gives it dyes. Sometimes they are quite dangerous. The ideal color of any sausage - like a mitten, t. pale gray.

As for the oil, then remember the main rule: "oil" should be called "butter", and not "oil", "spread" or "margarine". Already at home you can not rush to put oil in the refrigerator, and see how it melts at room temperature. If droplets of water appear on the surface of the melting product - before you is margarine.

Milk, unfortunately, is too often produced from powder. Shelf life - the main indicator of milk naturalness. Pasteurized milk without preservatives should be stored for no more than 5 days. And you can add a spoonful of sour cream in a glass of milk. If the milk is natural, it turns out curdled milk.

aspekty. net.