Many counterfeit products can be found on the market today. In China, for example, they learned how to make fakes from already forged products - and this is ingenious. But counterfeit food is already dangerous, since it is not known what additives were used in the production.
Black and red caviar
This product began to be served over 3 centuries ago. Since then, nothing has changed - this is a very expensive delicacy that is not available to everyone.
Therefore, this product is very often counterfeited today. Made from seaweed - the taste of such a product often gives off gelatin. But even if the structure and taste of the caviar resembles real caviar, this is not a confirmation of naturalness.
You can check as follows:
- Burst the eggs. A natural product will burst, but artificially created ones will be chewed.
- Throw in boiling water. This is the simplest test. Throw the egg into the water: if the product is natural, the egg will not burst, it may leave a light trail, but the fake will dissolve.
It is worth remembering: it is better to purchase a product from a well-known manufacturer and buy the caviar that was harvested from July to September - during this period salmon spawn.
Sour cream
Sour cream is the most popular fermented milk product. Today you can find sour cream of different fat content, but many of the products on the market are no longer natural sour cream.
What do we put on the table? It should be borne in mind that unscrupulous manufacturers use vegetable and soy protein, which makes sour cream far from natural.
Yes, sour cream is very useful, but this applies to products made in the classic way - from cream and sourdough, and it is quite difficult to find it. To test, dissolve 1 tbsp. product in 200 ml of boiling water: natural sour cream will dissolve, fake will precipitate.
Shrimp
They can also be fake, because when you buy them, you buy water. And all because they are immediately frozen after the catch and immediately glazed with ice - this avoids spoilage and breaking of shrimp.
By freezing, the manufacturer can increase the weight of the final product by up to 40%.
Yes, most packages contain shrimp sizing - the number of pieces per 1 kg of weight. But this information will only be true for cleaned items. In addition, even these standards are violated by many manufacturers.
Another problem is the heavy metals in shrimp, which are caught in the coastal zone, where they have long been learned to grow them. Many people "feed" them with antibiotics to avoid crustacean mortality. Frequent use of such a product in food can cause dysbiosis, severe allergies.
To avoid such problems, try to buy shrimp labeled "Atlantic" that are caught in the sea - they will definitely not contain antibiotics.
Honey, soy sauce, spices
Interesting Facts:
- Most of the honey market participants buy honey in china. In it, the pollen is already filtered, which is done to mask the origin of the goods. And such a product should not be called 100% honey.
- Soy sauce are also often counterfeited, despite the fact that soy is a fairly affordable raw material. But the production process of a 100% natural product is very long and laborious. Naturally, manufacturers choose an easy way to prepare soy sauce using preservatives, additives, and flavorings.
- Spice. Saffron is most often faked, since 1 kg of this spice costs more than $ 5,500. As a result, the product will contain no more than 10% of real saffron, everything else is cheap raw materials.
Steaks and meat products
They also counterfeit regular steaks. With the help of transglutaminase (a special "meat" glue), whole steaks are made from the remains of meat products. Thanks to this substance, any meat pieces are glued together, which allows for practically waste-free production.
The problem is that it will be almost impossible for an ordinary consumer to distinguish such a product from a natural one.
Olive oil
This is the most frequently counterfeited product. For consumers, this means the following - instead of healthy natural olive oil, they get either a partially diluted product with cheap raw materials, or a complete imitation of olive oil. Most often, there is only 20% natural oil, everything else is cheap oils from Tunisia, Spain, Greece.
Naturally, there is no benefit in such a product.
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