Salut les gourmands ! Vous n'allez pas croire combien d'aliments que nous consommons sont de faux imposteurs. Prenons l'exemple des bâtonnets de crabe – ils sont en réalité faits de poisson blanc et d'aromatisants, et non de crabe. Et ce "wasabi" avec votre sushi ? C'est probablement juste du raifort coloré, et non du vrai wasabi. Et le sirop d'érable ? À moins qu'il ne soit étiqueté pur, il est vraisemblablement juste du sirop de maïs avec un arôme d'érable. Et saviez-vous que le fromage parmesan dans ces boîtes vertes contient souvent de la cellulose de bois ? Regardez notre dernière vidéo, "Imposteurs alimentaires : Les mensonges que nous mangeons", pour découvrir plus d'imitations alimentaires surprenantes qui vont vous stupéfier ! Animation créée par Sympa.
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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
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Si tu en veux encore plus, fais un tour ici:
http://sympa-sympa.com
Category
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FunTranscript
00:00You have never tasted the slightest bite of an authentic cinnamon roll.
00:03All these sophisticated Italian dinners with your friends were just a posture,
00:07and imagine that.
00:09It is very likely that you have never tasted a real milkshake.
00:13It looks like your whole life is a lie, doesn't it?
00:16Don't worry, we're here for you.
00:19We're going to reveal all these superstitions.
00:21Watch until the end to find out how supermarkets sell you a fake Caesar salad,
00:26and why the only authentic thing you have never eaten
00:29was this red velvet cake apparently filled with dyes.
00:33Do you like pea puree?
00:35Me, no.
00:36I still have flashbacks of when my mother forced me to eat this smelly broth when I was a child.
00:42But I love peanut butter.
00:44Well, hold on.
00:46The two are linked.
00:47Peanuts are actually legumes,
00:50and not nuts,
00:51as many seem to believe.
00:53Why do we call it peanut butter?
00:56If it's not even a real dairy product.
00:59Nobody really knows.
01:01But I guess it's just because of its texture, which looks like other spreadable pads.
01:07The main component of the Caesar salad is probably its sauce.
01:11It contains a multitude of ingredients,
01:13such as olive oil,
01:14eggs,
01:15lemon juice,
01:16and Worcestershire sauce.
01:18Besides, the three most difficult things to say are
01:21I love you,
01:22I'm sorry,
01:24and Worcestershire sauce.
01:26Sorry, I'm a little carried away.
01:28I just wanted to say that the Caesar salad at the supermarket is a scam.
01:32Because many stores,
01:33and even restaurants, sometimes add mayonnaise
01:36and other unexpected ingredients.
01:38Just trust me.
01:41Breeding salmon usually looks as pale as the protagonists of Twilight.
01:45But he doesn't.
01:47It's the skin of a salmon, Bella.
01:49I am a salmon.
01:50Uh, sorry.
01:52Let's continue.
01:53Well, people usually don't trust vampires,
01:57or pale salmon.
01:58To give these fish the pink and reddish look deemed trustworthy,
02:02skilled fishermen add pigments to the salmon's diet,
02:06which helps to reproduce the color of wild salmon.
02:09In nature,
02:10salmon has this emblematic shade of shrimp and algae,
02:14but their breeding counterparts sometimes get a pinch of the carotenoids added to their food.
02:20Many luxury pesto in supermarkets are labelled
02:23à la Genovese,
02:24to indicate that they come from Genoa,
02:27and that they come from traditional Italian grandmothers' recipes.
02:30However,
02:31it happens that manufacturers add additional ingredients to make their pesto thicker.
02:36You might be able to understand the addition of sugar in this sauce,
02:39but bamboo fibers?
02:40I like pandas,
02:41but you shouldn't overdo it.
02:44Some time ago,
02:45American journalists visited 25 sushi restaurants in New York and Los Angeles
02:50to see if we really got the sushi we paid for.
02:55They explored as well places taken by celebrities as more discreet establishments,
02:59and collected samples.
03:01Well,
03:02I mean they ordered sushi and sent them to a lab for DNA analysis.
03:07If it was a TV show,
03:09the results could have been announced like this.
03:12You're not the father.
03:14The reality is that 68% of the samples were not what they claimed to be.
03:19Most of the time,
03:20it was a cheaper fish.
03:23In New York,
03:24the white tone often turned out to be black scullfish,
03:27much less known for its tasty taste
03:29than for the colics it causes.
03:31This fish is forbidden in Japan and Italy,
03:34but perfectly legal in the United States.
03:37Things are even more worrying with wasabi.
03:4095% of the wasabi served in sushi restaurants
03:43is actually an imitation.
03:45Indeed,
03:46instead of the traditional Japanese wasabi,
03:48you are offered a good market mix of strong rice,
03:51mustard flour,
03:52corn starch,
03:53and food coloring.
03:55Restaurants claim that the volatile compounds of the real wasabi paste
04:00degrade in a few minutes.
04:02But my little finger tells me that they are simply trying to optimize their cost as much as possible.
04:08If the apples you buy in supermarkets were children's,
04:11they would already be in market age when they are sold.
04:15Unlike some products like spinach,
04:17which are very fresh,
04:18apples often spend long months in a cold room before arriving on the shelves.
04:23In the United States,
04:24apples are generally harvested between August and September.
04:27They are picked slightly green,
04:29processed with chemical products,
04:31strained,
04:31packaged,
04:32then stored
04:33in refrigerated warehouses for up to 12 months.
04:37Thus,
04:37an average apple in a supermarket lasts 14 months,
04:40while in other countries like Australia,
04:42they are slightly younger,
04:44with a storage period of about 10 months.
04:47The color of the red velvet cake is a matter of chemistry.
04:50The cocoa powder contains a pH-sensitive antioxidant,
04:55known as anthocyanin,
04:56which reacts with acids and bases.
04:59The butter and vinegar,
05:01present in the recipe,
05:02are acidic,
05:03which gives the mixture a dark red hue.
05:06However,
05:07the resulting cake has more of a brown-red hue than a bright red.
05:11It is difficult to reproduce this color naturally,
05:14because most brands use an alkalizing agent
05:17to neutralize the acidity during the transformation.
05:20And to get this brown-red hue,
05:23the cocoa powder must be raw.
05:25Do you see where I'm coming from?
05:27These cakes that you find in your favorite cafe
05:29are often loaded with artificial food colorings.
05:33It's time to stop calling these pre-packaged,
05:36orange and yellow slices of cheese.
05:38Not only is it an insult to cheese,
05:41like camembert,
05:42cheddar,
05:43and other varieties,
05:44but it is also incorrect from a regulatory point of view.
05:48Even the American Food Agency
05:50refuses to classify this product as a real cheese.
05:54It contains less than 50% real cheese,
05:57the rest being made up of fillers and additives.
06:01These slices therefore deserve their name
06:03of transformed dairy products.
06:06Many blueberry-based commercial products
06:08do not actually contain any blueberries.
06:11Instead, they are filled with sugar,
06:13corn syrup,
06:14and artificial flavors.
06:16Even big brands like Kellogg's and General Mills
06:19have become guilty of this practice.
06:22However,
06:23there are real authentic products.
06:26Just make sure to check the list of ingredients
06:29to find real blueberries,
06:31and remember,
06:32the best ingredient you can put in a blueberry pie
06:35is your teeth.
06:37And if we normalized purple carrots,
06:39they used to be the norm.
06:41It was only when Dutch farmers
06:43started experimenting with vegetables
06:46that we got the orange and sweet carrots
06:49that we know today.
06:50The Dutch were given the mission
06:52to create a carrot that reflects the national colors,
06:55notably that of the orange house.
06:58Their selection efforts bore fruit,
07:00and soon,
07:02the orange carrot became extremely popular,
07:05relegating purple and yellow varieties to the background.
07:09The pumpkin puree you buy every year
07:12is not really pumpkin,
07:13or at least,
07:14not always.
07:16Most of the time,
07:17what you get is actually squash.
07:20The US Food and Drug Administration
07:22does not care to differentiate pumpkin from squash
07:25on labels,
07:26so farmers opt for squash,
07:28which is tastier and more compact.
07:31The United States has a strict regulation
07:33to evaluate and treat dairy products
07:35in order to make them safe for consumption
07:38and to prevent diseases.
07:39States can slightly modify these rules.
07:42That's why you could find raw milk on sale in California,
07:46but never in Florida or Illinois.
07:48Thus,
07:49your favorite milkshake
07:50may not be legally considered as such
07:53if it contains too much or too little dairy fat.
07:56That's why McDonald's sells shakes,
07:59not milkshakes,
08:00because they are made from a mixture of cream and milk.
08:04Here is the truth about Dairy Queen.
08:06Although they serve their iconic blizzard,
08:08technically,
08:09they do not sell cream.
08:11The regulations of the US Food and Drug Administration
08:13require a certain percentage of milk fat
08:16for a product to be considered as cream.
08:19Dairy Queen's soft serve
08:21contains only 5% fat,
08:23which is insufficient.
08:25That's why they adopted the term
08:27soft serve
08:27for their ice cream.
08:29Your cinnamon rolls are a farce.
08:32They don't even contain real cinnamon.
08:34Many commercial cinnamon rolls
08:36use a less expensive variety of cinnamon called cassia,
08:39which is closely related to the real cinnamon species.
08:43Portobello mushrooms
08:44are not a unique variety,
08:46but simply mature Paris mushrooms
08:49that have been left to grow
08:50until they reach a larger size.
08:53The only difference is in the age of the mushroom.
08:56The belief that churros are Mexican
08:59is another preconceived idea about food.
09:02The origin of churros remains a mystery,
09:04with different claims as to their invention.
09:07Some think they were created by Spanish shepherds,
09:10Portuguese sailors,
09:12or the Chinese.
09:13But there is no definitive evidence
09:15to attribute it to one or the other inventor.
09:18Some truffle oils do contain real truffles,
09:22but most of the ones you see in stores
09:25use a synthetic substance called 2.4-ditiapentane.
09:30It mimics the taste and smell of real truffles,
09:32allowing companies to produce this oil without ruining themselves.