eating is something that's part of life and vital to your existence you do it every day and sometimes you don't do it at home which means that you never know exactly where your food came from that's really the struggle isn't it having something on your plate and not knowing what it actually is today we're going to figure out what those things could be and after you see them you may never eat them once again join us as we have a look at 20 Foods you will never eat again after knowing how they're made number one hot dogs ah the hot dog the classic American snack and Backyard Barbecue staple we Revel in the satisfying snap of the casing and the blend of toppings that are piled on but how does this Carnival favorite come to be well brace yourself for a Frank discussion hot dogs begin their Journey as a blend of beef pork and chicken trimmings that's right when you bite into a hot dog you're actually dining on all the leftover parts to this meaty mixture accompanies add a blend of salt garlic paprika all for that unmistakable hot dog flavor and once spiced and flavored the blend is then pureed into a paste a far cry from the delightful dogs that you may be used to seeing in their next transformation this paste will then be funneled into an edible casing often the collagen from a cow or a pigskin giving you that familiar tubular shape and after a stent in the smoker and a bath to remove the casing that's when you have your hot dog do you still have that same in enthusiasm for the humble hot dog now that you've glimpsed behind the grill perhaps the next time you enjoy one you'll remember the Frank reality behind each and every bite number two chewing gum chewing gum is a sweet aid for concentration a freshener of breath a sticky Menace under the desks of many school children and a complete and utter annoyance on sidewalks but have you ever wondered what gives gum its chew well let's unwrap the truth behind this persistent pastime gum base the chewy part of the gum is not exactly made from ingredients that you may want to savor historically it was made from a natural latex however modern gum manufacturers use a synthetic base composed of plastics and rubbers that's right the same materials used in car tires and plastic bottles to this base manufacturers will add a sweetener a softener of flavoring creating that tasty treat that you know and love but beneath that minty freshness or fruity Zing you're essentially chomping down on a specially designed taste enhanced plastic and so the next time that you're mindlessly chewing away consider the origin of that long lasting chewiness still fancy freshening your breath with that minty piece of rubber I'm not here to judge you just here to share a sticky little secret number three chicken nuggets chicken nuggets are golden crispy bites that make both children and adults Hearts flutter but are they actually made out of pure chicken well here's a nugget of knowledge for you it's a bit more complicated than that firstly what you're often eating in a nugget is not the prime chicken breast as many would believe the nuggets are typically fashioned from a mixture of chicken parts these parts can often include the skin along with a paste that's created by forcing bones with some attached meat through a sieve they're ground together to form the Nuggets meat base and then they're mixed with water food starch and a myriad of preservatives all before being battered and breaded and that familiar shape well it's formed in a mold and what emerges from the fryer may be delicious but its Journey there is less so so the next time that you reach for that comforting fast food staple just remember it's more of a puzzle of Parts than it is a wholesome chunk of chicken are you still craving those golden nuggets well to each their own I suppose number four jelly beans jelly beans are the rainbow colored shell-shocked candies that are loved by all a Whimsical Delight in every bite but let's just say that there are more to them than meets the taste buds to start with the sweet glossy exterior of a jelly bean is the result of a process called panning these candies are rotated in large and heated drums and showered with sugar and shiny glaze for days on end it sounds delicious that is until you discover that one ingredient contributes to that glossy coat and that shellac a substance that's derived from the secretions of the female lack bug yes indeed those pretty and shiny beans owe their luster to bug secretions that are heated and liquefied into a consumable glaze your Easter treats just got a tad less sweet now didn't they remember the next time you relish the vibrant Sheen of a jelly bean you're actually savoring nature in a rather insect-oriented way and if you still find the mirror irresistibly glossy I'm not one to bug you about it number five shrimp this is a seafood favorite that's adored for its delicate taste and versatility peel and eat cocktail grilled they're all delightful aren't they but wait until we trawl through the waters of their reality most of the shrimp that you consume are farmed in parts of Asia and South America here the shrimp are raised in crowded ponds and fed commercial pellet food it's not quite the Romantic Oceanic image is it plus the crowded conditions will often require the use of antibiotics in order to control diseases which can end up in your shrimp cocktail furthermore shrimps are Bottom Feeders dining on detritus and small organisms that are found in their environment contributing to their unique flavor so the next time that you Savor that shrimp skewer just consider they're less than glamorous upbringing does the truth detract from the Divine flavor of a grilled shrimp well you're the one who asked to make that call for yourself number six flag how do you feel about eating liver well that's what you're getting with foie gras it's Rich buttery flavor is beloved by food connoisseurs worldwide but is this luxury worth the price that it truly demands this dish is made from the liver of a duck or a goose that has been specially fattened and this fattening is achieved through a controversial process known as gavage where the birds are force-fed corn through the feeding tube leading to unnaturally engorged livers this practice has raised Animal Welfare concerns and casts a less than luxurious shadow on the delicacy as you spread that liver all over your toast just think about the not so pleasant process that made it possible does knowing the twist behind its Rich taste enrich the experience or actually leave a bitter aftertaste number seven cheese mmm cheese melted on Pizza sliced in sandwiches or enjoyed solo it's a favorite for many yet the secret behind cheese might not be so gouda cheese is essentially milk that's been curdled and then aged the curdling process involves adding bacteria to the milk which then converts the lactose into lactic acid then an enzyme that's typically obtained from the stomach of a young cow is added in order to coagulate the milk the curds are then drained salted and aged that's right your delicious cheese is essentially just moldy milk did you ever wonder about blue Cheese's unique taste well that's the result of penicillin mold a chunk of cheddar suddenly seems a tad less Charming now doesn't it but if you're still keen on digging into that cheese platter just remember there's more to your Brie or Cam bear than meets the eye number eight canned mushrooms this is a a pantry staple for quick pasta dishes and pizza toppings it's convenient well sure but have you ever wondered about the journey that canned mushrooms make to reach your pantry mushrooms destined for cans will often come from farms where they grow in composted organic matter once harvested they're not immediately canned instead they're often soaked in a solution that can contain various chemicals in order to prevent them from being discolored and that slimy texture that's the result of the heat processing that mushrooms undergo during canning the next time you open up a can of these fungi you should think about their less than fresh journey and if you still find that the convenience outweighs the slimy truth that's entirely up to your taste buds however I will tell you it doesn't take a whole lot of effort to slice up a fresh mushroom number nine caviar for some reason this dish is considered to be the Gourmet luxury of opulence and those tiny salty pearls are a real treat for the palate but the truth behind the extraction might be slightly less Exquisite caviar is in essence sturgeon fishrow harvesting these precious eggs is no simple feat the female sturgeon which takes up to 20 years to reach maturity is often killed for the extraction of her eggs in an intensive process of careful extraction and delicate salting follows giving us the coveted caviar in essence that indulgent spoonful of caviar at your fancy Soiree is the result of a pretty grueling process for the fish itself and that leaves a question does this knowledge make the experience more Savory or just leave a bitter taste in your mouth number 10. white sugar the sweet sprinkle on your Morning cereal or the secret ingredient in your favorite cookies white sugar is everywhere but how does it go from tall leafy sugar cane to the powdery sweetness that you love sugar cane once harvested is then crushed in order to extract the juice and this juice is then boiled and crystallized to produce raw sugar it all sounds fine that is Until you realize that achieving that pristine white color involves another step raw sugar is mixed with a syrup solution filtered through bone Char which is charred animal bones and that removes the impurities and discoloration that's right your morning coffee sweet companion has taken a tors through some charred bones so no matter what you think the truth might not be that sweet in the end number 11. marshmallows these fluffy white clouds of sweetness Elevate our hot chocolates and our s'mores their delightful texture is the result of culinary Wizardry right well let's stick to the facts the marshmallows bounce actually comes from gelatin an ingredient that's obtained from animal collagen primarily from pigskin and Bovine hide the gelatin is mixed with sugar and corn syrup then it's whipped in order to incorporate air and then it's set to achieve that characteristic marshmallowy texture and so your gooey s'mores or that Heavenly marshmallow topped hot chocolate it's delightfully derived from animal skin and so the next time that you're sitting around the campfire enjoying that classic chocolatey gooey treat just remember you may actually be eating the skin of an animal at the same time number 12 red candies red candies are vibrant eye-catching sweets that you can't help but reach for but have you ever wondered how they get that rich and Ruby Red Hue well hold on to your sweet tooth because we're getting into the connection the red color and many candies actually comes from a die named Carmine which comes from the secretions of an insect that is crushed to make the red color yes indeed that cherry lollipop or strawberry hard candy owes its tempting color to the bodies of tiny bugs and in recent years it's been disputed as to whether or not this practice is still put into place but I guess that kind of goes with the quality of the candy and the price that you're willing to pay for it number 13 processed cheese now I know I talked about cheese earlier but now I'm getting into the much more cheaper and convenient processed kind you know the one that's weird and gooey and is neon orange and never seems to harden up no matter what you do well there's a lot more beneath that shiny plastic wrapper and it's time to get to the truth the Journey of processed cheese begins with real cheese often a mixture of different varieties this cheese is ground up and melted into a molten cheese River but cheese alone does not a processed cheese make here's where that part comes into play manufacturers will add a cocktail of ingredients to this cheese river which could include emulsifiers these substances help to prevent the oils and proteins in the cheese from separating under heat and gives processed cheese its signature smooth melt other common additives will include extra Dairy salt food coloring and preservatives and these additions will will help to extend the shelf life maintain a uniform color and texture and enhance the flavor of the cheese once all of those are Blended together the mixture is poured into a mold or extruded into a sheet cooled down and then packaged up ready to be melted into your burger or grilled cheese sandwich and so that slice of processed cheese in your sandwich carries with it more than just cheese it's a blend of dairy additives and scientific Ingenuity that's all designed to create a product that's a stable and versatile as it is tasty but then again I'll remind you there's no cow in the world that produces orange milk number 14.
soda now it's time to move on to a classic carbonated beverage that's been around for decades soda it's just carbonated water sugar and Bubbles right well it turns out the concoction is a bit more complex soda begins with carbonated water the source of the Beloved Bubbles and to this manufacturers will add high fructose corn syrup a sweetener that's both cheaper and sweeter than sugar and then comes a cocktail of flavorings colorings and preservatives this mixture may include phosphoric acid a substance that gives the soda its Tang but is also used as a rust remover so the next time you crack open a can of your favorite soda just remember the tart truth knowing the recipe might make the fizzy sweetness flat or maybe you'll still be savoring the bubbles only your taste buds will be able to decide number 15. vanilla flavor vanilla flavor is a comforting and smooth note that we often associate with ice creams and cookies but you may want to prepare your taste buds for something a little less appealing much of the vanilla flavor that we encounter doesn't come from the pricey vanilla bean it actually comes from a compound which doesn't naturally occur in vanilla beans it's often synthetically produced from a variety of sources one of which is a component of wood that's right wood another source that's less appetizing is one that's derived from a wood creoset and even synthesized from clove oil yes the comforting vanilla flavor could potentially be a woodsy Wonder In Disguise nonetheless people love it and they still eat it every single day number 16. copay luak coffee is something that many of us wake up to every day and enjoy it gets our day started it keeps us fueled all throughout out and it can also be enjoyed As a treat in many different forms at any time that you may desire however there is one particular type of coffee known as cope Luwak that takes a more unique even if somewhat unconventional journey to its cup the protagonist of this story is the civet a small nocturnal creature that's native to the Tropics of Africa and Asia civets have a particular fondness for the most ripe and juicy coffee cherries but their digestive systems actually cannot process the hard coffee beans inside of those cherries once the civets have had their fill the beans then travel through their digestive tract undergoing a series of natural chemical Transformations and this is where things get interesting enzymes within the civet stomach will work to break down proteins in the beans resulting in a smoother and less bitter coffee these cats will then deposit the processed beans onto the forest floor where they're then collected by human beings the beans are thoroughly washed dried roasted and ground up resulting in copi luac one of the most expensive coffees in the world the cup that you enjoy is characterized by a unique flavor profile being less acidic with an earthy caramel-like sweetness however the bitter side of this coffee tail is that the high demand for copi Luwak has led to inhumane treatment of civets with many being held in captivity under poor conditions for mass production it's a crucial ethical consideration when pondering over a cup of this prized Brew also not to mention it comes out of the cat's butt number 17 honey this amber colored nectar of sweetness that we drizzle on our pancakes or stir into our tea is called honey as the result of bees collecting nectar from flowers but there's a buzzworthy process behind each jar of honey that's not as straightforward as you would imagine it all begins with our hard-working Friends The Bee on a sunny day worker bees will venture out from their hive flying even miles to reach an array of blossoms that's where they will use their long and tubular tongues to extract nectar a sweet liquid produced by flowers but this is only the beginning of the honeymaking process once a bee has a belly full of nectar it then returns to the hive and here's where things get interesting the bee regurgitates the nectar passing it on to another bee's mouth and this process continues to several times amongst all the different bees each time that it occurs enzymes in the bee stomachs will break down the complex sugars of the nectar into more simple ones when finally The partially diet digested nectar Finds Its way into a honeycomb cell in this state it's still too watery to be that thick and gooey honey that we all love and know and so it has to go through another process where the bees will fan their wings over it causing evaporation and thickening once the honey reaches the right consistency they then seal the cell up with beeswax preserving the honey for later use and so the honey in your cupboard is the end result of an intricate process involving teamwork partial digestion evaporation and of course the Relentless labor of our pollinating Pals not to mention that they vomit into each other's mouths over and over and over again it's just that it comes with a more fancy and better name it is still a natural wonder though rich in antioxidants and known for its antibacterial properties number 18.
gelatin the magical ingredient that gives jelly its jiggle is called gelatin it's also in marshmallows and it even adds body to broths it's a culinary fairy dust that transforms liquid into wobbly Delights and in its most basic form it's a protein that's derived from collagen a component that's found abundantly in the connective tissues bones and skins of animals the journey to your dessert bowl well that begins at an abattoir where these parts typically from pigs or cows are then collected these parts are subjected to a process of prolonged boiling it's not just your regular kitchen boil I'm talking about an industrial sized vat in which the raw materials will simmer for hours this process will help to break down the collagen in the tissues into gelatin but I'm not done yet a resulting mixture is then purified and filtered in order to remove any lingering unwanted substances this process will give the gelatin its colorless and tasteless properties making it a versatile ingredient cooking the purified mixture is then dried into a brittle material which is ground into the familiar powder that you can buy off the supermarket shelf or the sheets that are used in professional cooking that's when gelatin is ready to jellify your culinary Creations so as it turns out that jiggly jelly or the frothy top layer of your panna cotta is a product of a laborious process involving some of the least glamorous parts of an animal number 19 peanut butter there's just something about sitting down at the table pouring a great big glass of milk and enjoying a wonderful peanut butter and jelly sandwich we love to spread that creamy nutty Delight all over some toast or drop it into a smoothie and it's merely a blend of peanuts and maybe a pinch of salt right well the reality may be a little stickier than that peanut Butter's Journey Begins naturally with peanuts the tiny powerhouses are harvested cleaned and then subjected to a process known as dry roasting this is where they'll acquire their distinct and toasty flavor those roasted nuts are then cooled and blanched which involves removing their skins now it's time for grinding it could be as straightforward as it sounds crushing the peanuts until they turn to paste but it isn't that simple for a lot of commercial Brands to achieve a uniform and creamy texture and ensure the peanut oil doesn't separate from the paste manufacturers will often add stabilizers the most commonly used one is partially or fully hydrogenated oil which is essentially a trans fat and while the amount of trans fat in your jar of peanut butter is minimal they're not exactly the healthiest addition to your diet along with those stabilizers many Brands will sneak in added sugars and other sweeteners along with emulsifiers for good measure these additives will maintain the taste and shelf stability but also increase the calorie count so the peanut butter that you're slathering on your sandwich or putting into your protein shake may not be as innocent as it seems it comes with a blend of more than just peanuts which includes ingredients that could stick to your waistline as stubbornly as the peanut butter clings to the roof of your mouth and so that organic mixture that costs about two dollars more on the Shelf may actually be worth it number 20.
