Comments by "May L" (@MeiinUK) on "‘This is an emergency’ - Chris van Tulleken on how our diet is killing us" video.

Exact same thing with oyster sauces from HK into the UK a long time ago. When those small family businesses, started, or tried to expand. And then have issues holding onto supply chains and so forth. When they are of a certain size and level and need to meet sales and demands. Then this is what happens. Substitution exists. Unilever was famous for global expansion. I rather they sell it "as it is" without re-processing it again. So before brexit, we did have local excess stocks. Local sellers would tend to buy those and then resell. People don't mind. It's now a case of.. supply chain ends up on British shores... This is now an issue as well. And then some clever clogs try to fudge it. i.e. Force several ingredients together to make new things instead of wasting anything. Now, that I don't agree with ! (THIS is ultimately what this video is talking about....) And they are always those.. gimmicky things. "We only have this much. How much can we sell and make a profit and not a loss?".... I rather that they shrink the size, than to create some odd ball things. I see a lot of this kind of oddball things.. in the UK. They mostly come from Europe. Like.. I found out that... Pringles made with rice. And has Russian labels on them. When I bite into it... I almost cracked my teeth. I bet these are the "new recipes" from another region. In the UK, the manufacturer uses potatoe powder. It's absolutely crazy. (And rice is not the same as potatoe or wheat. It is too tough to eat as raw. (And this is another one of those issues of, the sellers doesn't know how to deal with the ingredients either.) My nephew had something which was inedible this Easter period. He found some odd rice crackers. With a Polish label. In a Turkish supermarket. I tried it.. and realised that it was manufactured wrongly. It's not even cooked properly. It was hard ? (Rice in Asia is never dried. It is always used in a liquid recipe in one form or another.) I almost choked on the thing. I don't even know how that got passed their QA !!!
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@oreoandoz7723 : There's a recent new product for those "with lactose intolerance"... I tried it, and it was not good. It is not milk, and nor is it palatable. It's just some kind of thickener.. with water. I was so surprised that they sell this. I rather drink squash.
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There is also the notion of ethics in food production too.... From manual methods based on trial and tested ethos, into the current electronic and digital minute nano-molecular nutrient dense components. I think it doesn't need to be this granular on many levels.
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The whole point is that, some ingredients, when eaten as a whole, is fine, and your body can deal with the fibres, and the water contents, and its minor nutrients. Whereas, if we compound fresh produce into dense powder form. This usually causes your body some heartaches. Because in truth, the density of the nutrients have increased N folds.
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Bring back school chefs. Imho. Processing wheat or bread is understandable. But other items.. no....
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@mephistosprincipium : Yakult was developed for the Asian market. I remember this drink ever since I was a kid. And my grandfather always made me drink some as well. It is diluted and reduced sour milk. And then added bacteria etc. It's tolerable to the masses.. in Japan, SE Asia.. all over. But this method shouldn't be the way for everything to be processed like this though. There can be over processed food.
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@samjones7038 : Very true.. the "globalist diet" is spreading. In the past, people had rice, and they also had tofu as well. I just realised why tofu is a thing out in SE Asia.. it is because it has vitamin Bs... And that in return make people healthy. The surviving race in SE Asia.. would've had the winning diets.. in order to have survived all those years. And it was soya. This is also why, there is a bit difference in height and in people's actual bone structures too. Cos dwarfism.. is really a thing, if they have a gene polymorphism. So... that is why those who ate the soya bean... was a lot taller... quite a bit. And their skin and body seems fine. Those without that now.. are into some kind of beri beri status...
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@Natalia-bb6ju : I recently watched a video about composting.. I wouldn't have believed that was as so... but now I do... The enzymes do break down molecules... which is something like a recent thing. i.e. Bacterias are bad. We must destroy everything. But cheese and milk is an actual live culture thing. I started to drink yakult again recently. It's hard to make people think that this is possible.. but I guess it is possible...
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UK did not used to import so much manufactured items. Plus in fact.. the old take aways used to cook from scratch too. But even the take aways are now actually using pre-produced items. As more and more factories open everywhere. I can even remember my father using things like the good old soybean pastes than bottled sauces which you even now find on the shelves of Tesco. Which makes it worst. And even one generation of skills and understanding aren't passed onto the next. And once one person go down. So does the rest. I now see myself and my family ballooned. I also think that I have a generic issues too.... But it is the changing nature of our own recipes too.
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You are telling me that factories now dare to put soap ingredients into food production ?!... !? Really funny how he said that... People had been job hopping for so long. Such that people with integrity is harder ?.... Charities not actually taking in the money and not doing their jobs of advocacies... He is right. They've done their damages.
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@DRT813 : Not everybody can tolerate tofu though as well. Tofu is made from soya beans. You're supposed to boil it til it breaks.. and then grind it down as well.. and then boil that too. And you don't eat the actual bean itself. You only use the milk. You boil the water extract til you get the actual grounded paste-like nutrient.. and in lots of water, boiled til it is cooked and reduced.. and thickened. And then that calcium sulfate or the setting agent, is what helps it bind its shape. Traditionally it's not this ingredient, I don't think. But the point is, only a small amount is used. As in.. like 5gm or something ? (This is another thing too.. about UK manufacturers... They make hard solid tofu in the UK. Whereas in Asia.. it is soft.. and jelly-like. And it is never hard. It is also cooked as well. Soaked beans. Grounded, and milked... and then use the milk, and the bean excess is thrown away. This is why I don't get why the fibres aren't thrown away. Only certain people with a genetic issue eats this product as well.) To everybody else, it should be an actual allergen. People eat it for the Vit B.
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This is very true. But it is not wrong to demand fresh food and less manufacturing though. This is the point. Marks used to use more nitrogen to preserve their food. So why shouldn't this be seen as normal anyway ?.... So...
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@fredatlas4396 : When margarine was first introduced, it wasn't so refined at all. Over the years, as computerisation existed.. nobody, or rather, not all companies, tested the end product against a human body over time. The South Koreans did this many moons ago with their findings, even before their own manufacturer became a large organisation. Cos frankly, we DO need this focus in the UK. With Japan, I think it was the same too. They specific how much manufacturing can happen to a sellable meal. It has to be less produced and must sell it "as it is" almost.
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