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RFK JR to head up HHS?

I am really curious how he's going to go about the processed food thingy. Does he have an alternate preservative method?


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I agree, it's not just cheese whiz that's poisoning us and you do need some kind of preservative method just because of simple logistics. The family farms a mile down the road are almost gone. How do you keep the food fresh until it gets to the grocery shelf.

Edit: not to mention the riots when they can't get their cheese whiz....:lmao::lmao::lmao:


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Archer said:
I am really curious how he's going to go about the processed food thingy. Does he have an alternate preservative method?


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American crunchy cheese bites ingredients:

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Canuckistanian crunchy cheese bites ingredients:

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And holy shit I didn't need to know I could order these let alone have them tomorrow. :smokin:

Maybe not the best example, but Canada and the EU has all the same shit that's bad for you. It just doesn't have all the bullshit they put in our food.
 
Archer said:
I agree, it's not just cheese whiz that's poisoning us and you do need some kind of preservative method just because of simple logistics. The family farms a mile down the road are almost gone. How do you keep the food fresh until it gets to the grocery shelf.

Edit: not to mention the riots when they can't get their cheese whiz....:lmao::lmao::lmao:


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Uh? Really? Maybe pickles don’t need to glow yellow/green in a jar. The vast majority of the stuff he’s talking about hides imperfections in food.

Logistics? How about proper techniques instead of a lab chemical devastating all potential bacteria to cover shit manufacturing processes.

Disrupt the supply chain and let the best companies succeed and figure it out, even if it means the farms come back as a viable business model.
 
RusM said:
And holy shit I didn't need to know I could order these let alone have them tomorrow. :smokin:

Maybe not the best example, but Canada and the EU has all the same shit that's bad for you. It just doesn't have all the bullshit they put in our food.
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Both look like garbage, hydrogenated veggie oil and oh look even more veggie oil and other goodness.
 
Poke said:
Uh? Really? Maybe pickles don’t need to glow yellow/green in a jar. The vast majority of the stuff he’s talking about hides imperfections in food.

Logistics? How about proper techniques instead of a lab chemical devastating all potential bacteria to cover shit manufacturing processes.

Disrupt the supply chain and let the best companies succeed and figure it out, even if it means the farms come back as a viable business model.
Click to expand...


Slow down there big boy, I'm agreeing, I'm more interested in the proper techniques.



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Kilkenny4130 said:
Both look like garbage, hydrogenated veggie oil and oh look even more veggie oil and other goodness.
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Yes, delicious garbage that's in general horrible for your health. If I wasn't so lazy I'd go take a pic of the Canada gummy bears vs USA gummy bears above my fridge. But there you go. :flipoff2:
 
Archer said:
Slow down there big boy, I'm agreeing, I'm more interested in the proper techniques.



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Wait? We aren’t headed for a cage match? :flipoff2:

It probably really means that there will be less food on the shelves of the grocery store with more coming more often. They will use ai and sales metrics to send one case and let it sell out over a pallet that will sit for a month(requiring the long shelf life).

Right now pretty much all brands of all foods are guaranteed to be there when you go to a store. That will have to end. The result is a mild inconvenience on shoppers now and then.
 
As far as proper technique? That’s brain training. French fries have no dark spots, the pickles have no imperfections. Apples must glow shiny red. Real apples are pockmarked black with random dimples and rough skin. Need to train people to eat/accept the food as it comes. Like nature intended
 
Poke said:
Wait? We aren’t headed for a cage match? :flipoff2:

It probably really means that there will be less food on the shelves of the grocery store with more coming more often. They will use ai and sales metrics to send one case and let it sell out over a pallet that will sit for a month(requiring the long shelf life).

Right now pretty much all brands of all foods are guaranteed to be there when you go to a store. That will have to end. The result is a mild inconvenience on shoppers now and then.
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So applying the "Just In Time" inventory strategy to groceries.

If only there was a time in history we could look back on where the "Just In Time" strategy took a slight hiccup, and what the results we and how long the supply chain was disrupted and how long it took to recover.
 
grumpy356 said:
I just hope addresses glyphosates.

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That lady is at least 3/4 full of shit and offering sensational talking point correlations, no substance or science in the slightest. Yeah, I get mad at Monsanto, Bayer, Syngenta, and the rest for a whole bunch of reasons too, but glyphosate ain't one of them. We either do the science and genetics necessary to farm at the scale we currently are, or we drastically cut the worlds population.

You'll kill yourself with any number of things in your kitchen cupboard at levels significantly lower than the amount of glyphosate it would take to cause any issues, oral LD50 for glyphosate is 10,000 mg/kg, table salt is only 3,000 mg/kg. BT is literally a natural bacteria, bacillus thuringiensis found everywhere in the soil. It kills worms/grubs, BT crops were bread with the modified genetics of that bacteria.
 
I'm not saying there aren't dangers. There's plenty of stuff we use in the Ag sector that is legitimately dangerous, pesticides, herbicides, fungicides, defoliants, even some fertilizers. There are times of the year we need to know what and when our farmers are spraying, as there are times we can't safely be in the field. Especially when we're doing research in cotton farms, they use some nasty stuff.

By the time whatever the food and/or fiber makes it to market though, there's little to worry about.
 
Poke said:
As far as proper technique? That’s brain training. French fries have no dark spots, the pickles have no imperfections. Apples must glow shiny red. Real apples are pockmarked black with random dimples and rough skin. Need to train people to eat/accept the food as it comes. Like nature intended
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The apple thing is funny because the more red an apple is the less taste it has. You really want more yellow on apples but American brains are so wired to associate red with good for apples that commercialization of produce has almost wiped out biodiversity among apples by genetically altering apples to appear more red. Something like 30 apple species have gone extinct since the 50s because red apples are more marketable.
 
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Motorcharge said:
The apple thing is funny because the more red an apple is the less taste it has. You really want more yellow on apples but American brains are so wired to associate red with good for apples that commercialization of produce has almost wiped out biodiversity among apples by genetically altering apples to appear more red. Something like 30 apple species have gone extinct since the 50s because red apples are more marketable.
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Fuji apples are red AND delicious. But not read delicious.


I had some fries tonight that were cooked in beef tallow...OMFG were they good. :homer:
 
Going back to the old ways is where it's at these days. Call me what you will but the wife and I have been doing this for at least a decade. Glad to see more jumping on board.
 
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