Ever since inflation took off in the 1960s, the food has gone downhill. That’s not the only cause of it, but it’s one cause. The food companies have tried to hold prices down by cheapening the food and cutting down the quantities. They’ve eliminated many good ingredients and substituted drek. There are foods today that I wouldn’t feed to a dog.
Many bacon makers have watered the bacon. Water is a cheap ingredient! When you fry it, the water comes out and so does some white guck. I made bacon from the age of 10, and I can tell you for sure that this stuff isn’t cutting it. The meat itself? Forget it! They’ve bred the fat out of pork, beef, and now lamb and with it went the flavor, the juiciness, and the tenderness. If you watch the food shows on TV, the cooks are constantly adding everything under the sun to the meats in an effort to create something that tastes halfway decent.
A can that says chunk tuna fish actually contains flakes that used to be what cat food was. Many common soups are salt baskets.
If a package says ORIGINAL INGREDIENTS, you simply cannot believe it! It will usually have partially hydrogenated oil and corn syrup and high fructose corn syrup, stuff that didn’t exist when many of these brands first began or else wasn’t used. They used to use sugar. A Sara Lee cake when first introduced was almost as good as homemade because it had the butter and makings that people used in their kitchens. It still has some butter down there after soybean oil, although maybe not since it says the butter is (cream, salt) . It has “Sugar, enriched bleached flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, eggs, soybean oil, butter (cream, salt), skim milk, corn syrup.” That’s before the 2% or less of the chemicals: “glycerin, leavening (sodium aluminum phosphate, baking soda, monocalcium phosphate), corn starch, natural and artificial flavors, salt, mono- and diglycerides, potassium sorbate (preservative), gums (xanthan, gellan), colored with (turmeric and annatto extract), wheat starch, soy lecithin, soy flour.” Sara Lee is one of the better cases. Your typical product is usually even worse.8:33 am on September 29, 2012 Email Michael S. Rozeff