Real Food/Fake Food by Larry Olmsted

Real Food Fake Food

Real Food Fake Food

Once upon a time, choosing real food was simple. What we did not grow on our own, we purchased from our local market. Our local market sourced food from local farmers, who were our friends.

We knew what we were eating because we knew where it came from, who prepared it, how they prepared it, and what ingredients they prepared it from.

The finest of foods often became associated with the region from which they were produced. Where they were grown, how they were harvested, and the people who produced the food coalesced as if by divine guidance to make great food that was REAL FOOD!

In “Real Food/Fake Food,” Larry Olmsted takes us along on the journey to understand how some of our most renowned foods were originally created and how they differ from the fakes of the same name that you may be unknowingly consuming.

The first stop on the real food trail is the Italian coastal town of Parma.  Parma is the epicenter of Italian gourmet ingredients. This tiny town is the only real source for two of the world’s most coveted foods: REAL Parmigiano-Reggiano cheese and REAL Prosciutto di Parma cured ham.

Real Parmigiano Cheese

Real Parmigiano Cheese

What makes Parmigiano cheese real goes back more than 800 years. It begins with the cows. The cows all live and range on one of the 300 small, family-owned dairies surrounding Parma. The milk is unpasteurized and ultra-fresh. It is required that no more than two hours pass between the milking of the cow and the beginning of cheese making.

Upon arrival at the cheesemaker, the milk is heated in large copper kettles and mixed with “rennet,” a naturally digestive bacteria found in the cow’s intestine. This is what causes the milk to “curd.” There are NO other ingredients!

Soon, the milk curds are skimmed from the kettle and strained in linen before being placed into round cheese molds. The shape and size of the cheese wheels have been the same for centuries. The molds are submerged in brine for three weeks and then removed to cure for a minimum of one year. The most desirable are aged three years!

Each wheel of Parmigiano-Romagna is the size of an automobile tire and weighs 86 pounds and must be flipped weekly to ensure proper curing.

The quality of the cheese is assured by regulations enforced by the Consorzio Parmigiano-Reggiano. The Consorzio individually inspects EVERY cheese wheel. In a recent year, they inspected 2,947,292 cheese wheels!

Ingredients for Kraft Parmesan Cheese

Ingredients for Kraft Parmesan Cheese

Meanwhile, in a Kraft processing factory, large machines are filling green cardboard tubes with ingredients that are not contained in the REAL cheese of Parma. Among the nasties are lipase, calcium chloride, potassium sorbate, “modified milk ingredients,” and cellulose powder. Upon further research, it turns out that “cellulose powder” is the term Kraft uses for what real people call “sawdust.”

What does Kraft call the crumbles that sprinkle from the green can? They have the audacity to label it as “Kraft 100 percent Parmesan.” It’s FAKE food!

Many of your favorite foods are FAKE!

How would you like a mouthwatering Kobe beef steak for your next special meal? Kobe is world-renowned for its mouthwatering flavor and near-butter-like, melt-in-your-mouth texture. There are less than 4,000 total Kobe beef cows raised in Japan each year.

The Real Larry Olmsted

The Real Larry Olmsted

REAL Kobe beef was banned for U.S. import in 2000 meaning that EVERY steak sold as Kobe beef was FAKE until the ban was lifted in 2015, when only three restaurants were authorized to prepare Kobe beef.  No real Kobe beef has been sold in U.S. stores this century!

Reading “Real Food/Fake Food” will give you the knowledge you need to avoid paying a premium for fake foods — and more importantly, how disgusting and potentially dangerous the fake foods really are.

Kraft Parmesan Cheese

Kraft Parmesan Cheese

What are some common fake foods that you will be able to detect and avoid?  Wines,especially champagne. Seafood, especially sushi. Condiments, especially olive oil. And of course, anything manufactured by Kraft!

What are REAL FOODS that are never faked? Fresh Maine lobster and Scotch whiskey. The book “Real Food/Fake Food” does have a happy ending!

 

 

 

For more articles like this one:     Wally’s Reading

 

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