Rinse & rePeat
Member
- Joined
- Mar 10, 2021
- Messages
- 21,521
Oh gosh I would never eat at 7/11, “bubble tea” places or Baskin Robbins. All eating out creeps me out, but nicer restaurants with a chef, not a cook, where even presentation is important is my best option. For fast food, only In & Out burger puts me a little more at ease, because they don’t use msg like most fast food places do and they don’t cook in secret, everything is wide open with lots of people watching. Otherwise when I am out, knowing the risks from bacteria and inferior quality food, I tend to order things like like carne asada, because marinating keeps the meat fresher. When I find myself in a situation where I have to eat at a place like In & Out, I minimize my exposure to the unknowns by ordering my double cheeseburger lettuce wrapped without the mayonnaise laden sauce.The dollar store milk and meat is the same as most other places, those things are only better if they are labelled organic or grass fed non gmo etc. actually chances are if you get milk from 711 it probably has the same supplier as other grocery stores or restaurants in that suppliers area. Although 711 also does offer organic milk now
I have seen some ice cream places, bubble tea and baskins robbins just using regular costco or other stores milk in their products. Any company selling a product will be looking for the best margins possible
Which restaurants would you say use better meats? do they actually label the meat as higher quality? The key is what they label the meat as. If they just state for example milk, or beef, you are likely getting poor quality. There are a few things better by default, for example a steak restaurant will likely be using fresh non frozen meat, which places like five guys mcdonlds also claim to use now.
Angus meat, or wagyu meat may be in some ways better by default even if not labelled as organic or grass fed.
Most milks for example state growth hormone free, pasteurized , vitamin d added. A lot of meat products are antibiotic free but thats a small factor in meat quality
The xanthan gum is a popular ingredient in ice creams, shelf stable products and a lot of whey proteins. I think it was said to be an emulsifier so it helps things mix together or stay mixed together even sitting on a shelf?
I dont know how safe it is exactly, it seems to have possible GI distress and is made from corn maybe fermented corn? It is safer than things like acacia gum, guar gum and some other gums.
The key seems to be to look at what the seller or restaurant is stating about the product. What they claim matters, otherwise everyone would advertise their milk as grass fed or organic. If theyre not claiming their product as higher quality they have no reason to really offer better quality. If you look, most places will exaggerate even a small improvement in quality. Like have signs all over stating antibiotic free meat, grass fed, never frozen beef, 100% beef etc.
Wagyu meat would be worse if it wasn’t grass fed because all the toxins are in the fats of non-grass fed animals, so leaner cuts of meat means less PUFA’s, if you can’t get grass fed. This is also why my marinated carne asada is a good choice, it is a lean cut of meat.
The xanthan gum, emulsifiers, lecithin, and replicated cells from an aborted fetus, and many other things that shouldn’t be in ice cream, but is in nearly everyone, is why I only eat the ice cream I make. I don’t like ice cream so much that I can forget all that. My mind puts in overtime thinking about the hidden nasties in my my food that there is no enjoying it unless I feel confident, safe and healthy eating it.
You are so right about your last part, if they aren’t bragging, then they are happier not wanting us to know what is in their food.