Ne Mangez Pas Ces Choses Avant D'avoir Regardé Cette Vidéo

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Préparez-vous parce que certaines de vos collations et friandises préférées pourraient ne pas être ce qu'elles semblent être ! Des oursons gélifiés aux hot-dogs, il existe tout un monde de méthodes de production surprenantes qui pourraient vous faire réfléchir à deux fois avant de prendre une bouchée. Vous êtes-vous déjà demandé comment vos guimauves obtiennent leur texture moelleuse ou ce qui se trouve vraiment dans ce beurre de cacahuètes crémeux ? Préparez-vous à découvrir les secrets derrière vos collations préférées, car une fois que vous saurez comment elles sont fabriquées, vous ne les regarderez peut-être plus jamais de la même manière.  Animation créée par Sympa. ---------------------------------------------------------------------------------------- Musique par Epidemic Sound https://www.epidemicsound.com   Pour ne rien perdre de Sympa, abonnez-vous!: https://goo.gl/6E4Xna​ ---------------------------------------------------------------------------------------- Nos réseaux sociaux : Facebook: https://www.facebook.com/sympasympacom/ Instagram: https://www.instagram.com/sympa.officiel/  Stock de fichiers (photos, vidéos et autres): https://www.depositphotos.com https://www.shutterstock.com https://www.eastnews.ru ----------------------------------------------------------------------------------------  Si tu en veux encore plus, fais un tour ici:  http://sympa-sympa.com

Transcript

00:00 You probably have no idea what's really going on behind the scenes of our favorite foods. And believe me, reality could be hard to digest.

00:10 Imagine bee vomit, crab sticks with a touch of insect, and coffee beans having passed through by a strange animal.

00:19 Today, we dive into the strange processes that bring our favorite foods to our tables. Prepare to reconsider your shopping list.

00:30 The next time you taste waffles, remember that the honey you pour on it is a team effort that is both impressive and a little repulsive.

00:40 Sorry to tell you, but honey is essentially bee vomit. Well, in a way.

00:46 You see, it all starts with the nectar that bees collect from flowers.

00:50 They store this sweet substance in their "jabot", also known as "honey stomach", a step before digestion.

00:59 But here's where it gets disgusting. After a hard day's work, the bee goes back to the hive and gurgles the nectar in the mouth of another bee, like in a strange hot potato game.

01:10 The nectar goes from bee to bee, each one adding its own digestive enzymes, "burk".

01:17 Once the nectar is enriched and partially digested, it's time to store it in the alveoli.

01:23 The nectar is still too hot, the bees activate and beat wings like tiny fans to accelerate the evaporation of water.

01:32 When most of it has evaporated, they seal the nectar with a secret substance from their stomach, which hardens into bee wax, thus creating the perfect safe.

01:43 And there you have it, honey. This sweet and delicious golden substance that we all love. Even if you're a little disgusted by it now.

01:52 It's quite funny to see that we can't stand finding hair in our restaurant plate, while we happily chew on a product that can hardly be made without a good dose of hair.

02:04 To get the sweet and soft texture of chewing gum, we use lanolin, a waxy substance produced by the beehive glands.

02:13 This secretion helps them keep their wool and their impermeable skin, just like the human sebum that makes our hair greasy.

02:20 Looking at the list of ingredients on the back of a pack of chewing gums, you probably won't see any mentioned lanolin, but it's very likely to be there.

02:29 Companies are not always keen to reveal all the ingredients, thus allowing lanolin to remain a secret component.

02:36 If you don't like the idea of constantly chewing on sheep fat, opt for vegan chewing gum.

02:43 And by the way, remember to check your skin care products. It turns out that body creams and lotions often also contain lanolin.

02:54 Not really a fan of chewing gum anymore, are you? I understand you, but what about jellied candies?

03:00 Hard to resist these colorful and trembling delights, but these little bears, glasses and other cola bottles, hide a dark secret.

03:08 In fact, eating these sweets is not that different from chewing on chicken wings bones.

03:13 These candies are mainly made with corn syrup, sugar, starch, water and, above all, gelatin.

03:21 But here's the disgusting part. The production of gelatin begins with the cooking of pieces that no one really wants to imagine,

03:28 like skin, tendons, ligaments and, mainly, bones, usually from pork or cow.

03:35 Sometimes, your candy can even include skin and fish scales.

03:39 Disgusting enough, isn't it? The goal is to extract collagen, the most abundant protein in the body.

03:45 Collagen reinforces tissues, which gives candies their soft texture.

03:50 Our long love story with these sweets dates back to the 1860s, so we understand that it is difficult to give up.

03:57 But if the idea of consuming candy made from pieces of animals is overwhelming you, you can always try to make it from agar-agar.

04:04 This substitute of plant-based gelatin is derived from algae.

04:08 But be careful, when thinking about it, you could find it just as disgusting.

04:14 It is time to talk about imitation crab, also known as surimi or "the hot dog of the sea".

04:21 This nickname is quite justified, because it is made from a mixture of fish, starch and flavor.

04:28 Its ingredients are ground, mixed and shaped into these familiar and tasty red sticks.

04:34 If you think this idea came up with industrialization, you are wrong.

04:39 In fact, the origins of surimi date back to antiquity, when fishermen from East Asia used the remains of fish to create this more economical alternative to seafood.

04:49 However, the recipe has become more complex over time.

04:53 To give surimi this fresh and shiny appearance, which seems to clarify "I'm just coming out of the ocean",

04:58 manufacturers often add red dye to the sticks.

05:02 The thing is that some use carmine, a dye obtained from crushed cochlea.

05:08 Yes, you heard right, insects about 5 mm long, native to the American continent, are crushed to produce a bright red dye.

05:17 This practice dates back to the 16th century, when carmine was used to dye fabrics.

05:22 Today, this red dye can be found in a variety of foods and drinks, such as ice cream, strawberry milk, maraschino cherries and surimi.

05:32 So, the next time you taste Japanese cuisine, remember,

05:36 surimi is the imposter of seafood with a touch of insect extract.

05:42 Need a break? What would you say about a cup of coffee?

05:45 Before saying yes, you might want to make sure it's not Kopi Luwak,

05:49 often considered as one of the rarest and most expensive coffees in the world.

05:53 Its story could leave you a little ...

05:56 Well, let's just say it's not your ordinary cup of coffee.

06:00 Kopi Luwak coffee comes from Indonesia, where it is produced in a rather unusual way.

06:05 It all starts with little mammals called "sivettes", more precisely palm seeds.

06:11 These creatures love the fruits of the coffee tree and choose the most ripe and juiciest they can find.

06:18 Now, this is where things get interesting or disgusting, depending on your perspective.

06:24 After consuming the fruits of the coffee tree, the seeds digest them partially,

06:28 and the coffee beans pass through their digestive system.

06:32 These seeds, miraculously intact, are finally expelled into the animal's excrements.

06:38 Yippee, I guess.

06:40 Once recovered, the coffee beans are carefully cleaned, roasted,

06:44 and transformed into what is considered as a refinement in some circles.

06:49 The fermentation process that takes place in the stomach of the "sivette"

06:53 is supposed to give Kopi Luwak a unique flavor, but personally I could do without it.

07:00 Last point on our list, oranges.

07:03 You probably know that they come from these famous oranges that burst in the sun.

07:08 But let's talk about orange juice now, especially the one you buy in bottles at the supermarket.

07:13 Of course, it is a vitamin C concentrate, but its juices can also be excessively sweet.

07:19 A small bottle of orange juice can contain about 8 teaspoons of sugar.

07:24 But this is where it gets even juicier.

07:26 Even the brands that claim to sell us 100% orange juice don't do that.

07:32 Freshly squeezed orange juice has a short shelf life,

07:36 so that manufacturers remove the oxygen from it to make it more durable.

07:40 However, the process makes the natural taste disappear.

07:44 To remedy this, we therefore add packets of artificial aromas derived from orange oil and gasoline.

07:51 Oh, and there is something else to know, pesticides.

07:54 Yes, these unpleasant chemical products sprayed on the skin of oranges to ward off insects.

08:00 When the whole orange, skin included, is in a hurry to extract the juice, these pesticides can also infiltrate.

08:07 Some of these chemicals can disrupt your nervous system, which is far from desirable.

08:12 But don't reject orange juice from your morning routine.

08:16 It's a refreshing and delicious way to start your day, loaded with vitamins, minerals and antioxidants that are beneficial to you.

08:24 Just leave laziness aside and squeeze your oranges yourself.

08:28 Great!

08:29 Freshly squeezed orange juice, without added sugars or additives.

08:33 [MUSIC PLAYING]

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