I want cheese with cheese taste and good chocolate, or at least sausages... Modern man will understand me, because half products on the shelves - fake. Who, how and what forges our food? We will understand more.
Milk obtained without cows, sausages without meat and honey, which is never met with bees. We explain how to recognize the food itself is fake ...
Milk products
How to fake?
Most often counterfeited vysokozhirnye products. The most common violation - replacing milk fat with vegetable (palm, coconut and others. oil). So, give a spread of butter.
To this list we can add the milk powder used instead of natural, additive and starch, sour cream or cottage cheese to be thicker. A farm milk starts to spoil, reanimate, adding soda.
How dangerous?
There is also a health risk if consumed milk with antibiotics, the body gets used to them and treated, if necessary, will not be effective.
A properly trained in vegetable fats, which replace milk fat, trans fat contained, ruining vessels and heart.
How to distinguish a fake?
Look at the price: for 1 kg cheese milk must 10-12 kg (20 rubles / l bulk.) for curds - 3-4 l, for cream - 8-9 liters. If production is cheaper, it's probably fake.
To distinguish the present milk-divorced from the dry, pour it into a clear glass - than fat milk, so it is opaque. If you can see the other glass wall, then milk dissolved water. If present, the milk to pour into a glass of water, it begins to flake. Counterfeiting is rapidly mixed with the liquid.
To find out if the cheese "palm": leave it for a few hours at room temperature. Natural withered piece of cheese. Forgery or crack, or leave a trace of fat.
Heat the butter: now completely melts at 38◦S. Keep in shape? It's a fake copy.
Chocolate
How to fake?
A quarter of the chocolate on the shelves - unnatural product. This confectionery containing cocoa butter equivalents, such as palm kernel, coconut and confectionery fats - "chocolate product".
How dangerous?
Poor from this chocolate you will not, but there is a probability of non-compliance with human BZHU (proteins, fats, carbohydrates).
Chocolate and without saturated fats, and together with the production of "palm" is likely not to receive from it more protein, carbohydrates and fat oversaturated harmful.
How to distinguish a fake?
Focus on the chocolate made according to GOST, this does not allow the additives and vegetable fats.
Read the composition: if the first place is the cocoa mass, cocoa butter - it's chocolate, if vegetable fats - tiles.
The tile surface should be shiny.
At fault it publishes crunch, thud indicates that the composition is almost no cocoa.
At the turn of the product should be matte surface.
Honey
How to fake?
There are four ways of falsification of honey.
The first - the chemical: in the molasses is added spices and flavors. On this product, "synthetics" is specified, however, in small letters.
The second method - "bodyaga": natural honey is heated to 70 ° C, diluted with sugar syrup and boil.
Third - sale immature honey, in fact, early in the evacuated nectar, which a lot of water.
And the fourth - the sugar. A mixture similar to honey, by acid hydrolysis of cane sugar with citric or other acid.
How dangerous?
Benefit, which was calculated from such a product, you do not get.
How to distinguish a fake?
Honey should not be too liquid, this product runs - which means it is not melted.
If a real stir in the honey water, it precipitates, and dissolved.
Beware "beekeepers" selling 15-20 varieties of honey. One apiary can collect 3-4 species of honey.
High-quality honey is always sugar - crystallizes.
When buying a try honey from the right tickle can start if it does not drink.
Fish and seafood
The most expensive product - caviar - do not fish: a seaweed, gelatin and flavorings. This simulation technology allows you to sell a jar of red caviar on 150-200 rubles, and black -. At 1500-2000 rubles.
Natural eggs is often made of... tainted. The upper layer was removed in illiquid, the rest stirred added preservatives, oils and output for fresh product. Sin of this "technology" sellers of eggs by weight.
Fish, too fake, or rather, give one (less expensive) type of fish after another.
For example, can the whole red fish write "salmon", although there is no such salmon have subspecies of salmon - salmon, trout, coho, chum, sockeye and others. And sell a "salmon" at the same price, though, such as coho and sockeye salmon cheaper than salmon and trout.
Finally, the popular falsification canned fish. Most often falsify the salmon species, as signs of these fish are similar: no head, fins and carcasses to understand what type of salmon hidden in a bank is impossible.
Sometimes, when manufacturers juggling saury in cans, replacing it on Sardinella or herring. To taste, especially after the addition of spices, these types are similar, but have a lower value than the saury.
How dangerous?
Tainted fish or eggs can be poisoned.
How not to buy a fake?
- It is best to buy one piece fish, not fillets or steaks - so you can see for yourself that before you look or not
- As for the eggs, there is need to pay attention to the number Juice - "caviar soup" fluid, in which the eggs float. It should not be much.
- Better to choose the eggs in the banks, which are rolled up on the site of caviar production, and not thousands of miles from the sea.
Bread
How to fake?
More often than not engaged in fraud manufacturers 'tricked' bread: for example, in non-yeasted actually still have the usual cheap yeast, and gluten-free - gluten.
Bread bakeries in mini baking of ready mixes, where used fermentation accelerators that may be harmful to the gastrointestinal tract.
But in most running rolls and loaves main problem in the flour from which it is made.
Earlier in the last century, bread was baked from wheat flour 3rd class, as improvers using wheat flour of the 1st and 2nd grades.
Closer to 2000 They began to bake bread from wheat grade 4, and now - try adding the flour grade 5.
And so very little gluten, in fact, lower protein content. And to make up for this, we need improvers.
How dangerous?
This bread does not give a person the right amount of gluten (protein), for which the bread and eat.
In addition, there are versions that number improvers used to prepare the buns, can contain a calcium salt, which can cause headaches.
How to distinguish a fake?
- Before you buy, click on the button: good bread is elastic, it quickly takes its original shape.
- When the loaf is cut, look at the pores. Good porosity - small, thin-walled and uniform. The thicker the wall, the worse. It is also bad when the porosity is large (if, of course, it does not provide a prescription, such as in ciabatta).
- Avoid bakeries in supermarkets and those where baked "French" bread for 10 minutes.
meat products
How to fake?
The most popular method of falsification of sausage - the substitution of one type of meat to other, cheaper, for example, instead of beef or pork producer uses chicken.
According to recommendations of GOST P 52196-2011, sausage "Doctor" must be made from ground beef, pig. But some manufacturers do not indicate on the label content of chicken meat, but put it.
Also, manufacturers are often written on the labels of "animal protein" and generously added to the minced meat, sausages and semi-finished products of bone and cartilage, skinless poultry.
The sausages instead of animal protein in the course can go soybeans.
People with problems of the digestive tract is better to avoid it, but the presence of soy in fake products, they do not even know.
How dangerous?
You eat is not what a nutritious bird skins, and potentially dangerous soy, and increases the weight of chemicals.
How to distinguish a fake?
- Carefully study the composition and read the name of the product. For example, it is better not to take the "Doctor of princely", "in rural", and so on. D. - the wording suggests that the sausage is not made according to the classic technology.
- Take a look at the sausage shade. It can not be a bright pink or red without the addition of colorants. After treatment, the meat product must be gray. Bright and very nice sausage is best not to take.
- The recipe is simple kind of sausage: pork, beef, water, salt, spices. For some types of sausages used chicken and eggs. Read part - than it is shorter, the better.
- When the sectional piece of meat should not leak fluids and blood. If so, it specifically pumped water.
What kind of sausage often counterfeited?
Cooked
Boiled-smoked
Salami
Cervelat
Important! Sausage and jerked sausage is rarely counterfeited, because it is very difficult to fake.
According to the technology of preparation jerked sausages of high quality meat removed all liquid.
The dried sausage can only add flavor enhancers.
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