Fast Food Bio at Quick

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Christophe
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by Christophe » 19/10/10, 18:33

Easy to know: who wants to take the 6 month test with 1 organic quick and 1 non organic? No need to take 1 photo a day anyway ...

There is no quick near us otherwise I will gladly do it ...
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by dedeleco » 20/10/10, 00:52

You have to know the exact place, because some US regions like deserts, are very dry, but in New York or Chicago, in summer by untenable heat waves of 95 ° F (35 ° C) more, the humidity is almost 100% and then everything rots quickly , even the shirts !!!!
A climate that we never have in France, otherwise we would have 100000 dead !!
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by dedeleco » 20/10/10, 00:55

I am currently experimenting with organic quinces from the garden to my son, and they are rotting faster than I can eat them !!!!
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by Christophe » 20/10/10, 11:04

dedeleco wrote:I am currently experimenting with organic quinces from the garden to my son, and they are rotting faster than I can eat them !!!!


I confirm with our strawberries from the garden: they do not last 24 hours in the kitchen ... then the supermarket bio which is not treated (organic, chemical or other) at all after picking I still have doubts .. .
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by bamboo » 20/10/10, 11:10

Christophe wrote:
dedeleco wrote:I am currently experimenting with organic quinces from the garden to my son, and they are rotting faster than I can eat them !!!!


I confirm with our strawberries from the garden: they do not last 24 hours in the kitchen ... then the supermarket bio which is not treated (organic, chemical or other) at all after picking I still have doubts .. .

Fruits and vegetables from supermarkets are put in the fridge, which prevents them from rotting. This is also why the taste of organic in the supermarket is far from being as good as that of local organic.

So I think (I hope) that there is no treatment after picking.
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by Obamot » 20/10/10, 11:47

What preserves the appearance the longest, (but destroys the living nutritive content) is the irradiation. In principle it should be indicated by this very misleading logo, which lets you believe that the food is organic:

Image

... but I saw it only exceptionally (there is no strict control, it is motus and mouth sewn there around). Even if tens of thousands of tonnes would thus be processed by mass retailers, each year in France (20 tonnes in 000, how many now?):

http://www.bioweight.com/irradier.html
There was another, more explicit logo, but I never saw it either.

The only way to know if it's been processed is to try to grow it. For example for onions and garlic, those that have been treated will no longer germinate: there you can be sure!

For the food of Mac Do and the like, since they do not want a problem with food security, it is practically certain that they use it.

Enjoy your meal... :|
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by Ibis. » 20/10/10, 15:38

Did67 wrote:4) I must have already written it, I repeat myself: I prefer certain "conventional" products from our region to organic treated with a high dose of copper sulphate (natural, but toxic, copper; in particular for soils ), organic falsely certified by pharmacies in some countries where passports sell like hot cakes on any street corner (then an "organic" certificate!) ... But I am not "organic"! I'm just trying to be sane.


+1
In Switzerland, 3 out of 4 organic breads come from imported flour or wheat, national organic production barely covering 25% of needs. In France, it is probably even worse.
The carbon footprint, proximity, peasant farming, the consumer does not care or ignores it. He often thinks primarily and selfishly about his health. The local, organic or conventional is however better for the planet and for its descendants
Christophe wrote:
Sorry but I still think that this initiative on the part of Quick is good because, somewhere, it allows democratize organic and this shows, to the general public, that organic is not just vegetables with forgotten names and sheep cheese ... : Cheesy:


Fast food bio is however in contradiction with organic philosophy, like plastic packaging, air transport. A hamburger rebalanced with 20% fat, that is to say the maximum of tolerance, organic or not, is m. The image of organic takes a hit.
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by dedeleco » 20/10/10, 22:56

Organic, before CO2 and packaging, is eat good with certainty without cumulative dangerous residual chemicals, pesticides, herbicides and GMOs, antibiotics, and irradiation which creates lots of dangerous and oxidizing free radicals, vitamins destroyed, inadmissible.
Common germs are much less dangerous.
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by swift2540 » 12/02/11, 01:54

I found this article on the composition of a big mac
Hold on!
http://www.agoravox.fr/tribune-libre/article/les-secrets-du-big-mac-68211
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by Christophe » 12/02/11, 08:47

Ah the composition of the bread says a lot about the "rest".

What is REAL bread? Yeast, wheat flour, salt and water ... right?

The little "bread" (called Big Mac® Bun):
Only the indications in italics are the author's notes.

· Enriched flour (refined wheat flour, malted barley flour, niacin, iron (“reduced iron”), thiamine, mononitrate, riboflavin, folic acid, enzymes)
Water
· High fructose corn syrup
Sugar
· Partially hydrogenated soybean oil and / or soybean oil
The roll also contains 2% (at most) of the following ingredients:
· Salt
Calcium sulfate (E516)
· Calcium carbonate (E170) white coloring
Wheat gluten
· Ammonium sulfate (E517) stabilizer
· Ammonium chloride (E510) Dirty more than salt
Lactylated sodium stearyl, (E481 (i)) Emulsifier, stabilizer
· Mixed acetic and tartaric esters of mono- and diglycerides of fatty acids (E472 (f)) DATEM * (Diacetyl Tartaric (Acid) Ester of Monoglyceride)
Ascorbic acid * (E300)
Azodicarbonamide * (E927)
· Mono- and diglycerides * (E471)
· Ethoxy mono- and di-glycerides (E488) *
Monocalcic orthophosphate * (E341 (i))
Enzymes *
Guar gum (E412) *
· Calcium peroxide (E930) *
· soy flour*
· Calcium propionate (E282) * (preservative)
Sodium propionate (E281) (preservative)
· Soy lecithin
· Sesame seeds
* Bread maker


It falls on the neat with the current discussion on additives:
https://www.econologie.com/forums/liste-des- ... t8294.html
https://www.econologie.com/additifs-alim ... -4330.html

ps: nothing seen on the MEAT mac do in this article, too bad, I had read one day that it contained maggots mixed to make it softer ...
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