PNRI: 15 vinegar brands made from cancer-causing synthetic acetic acid

[CVT]

Heto'ng initial list...

[uls]

doc may bibili kasi house brand yan ni rustans ala sm bonus ni sm.

nag-eexpect ang tao sa rustans na matino sila dahil sa ambience na sosy.. Kaso nagtake advantage eh.

common sense lang

mga house brand kumukuha lang sa commercial manufacturers pinapatatakan ng sariling brand at binebenta mas mura

if you want real fermented vinegar bumili ka ng hindi commercial brand

like this

[uls]

hindi kaya mag supply ng REAL FERMENTED vinegar mga commercial manufacturer

fermentation takes time

eh mga commercial manufacturer 365 days 24/7 production

natural gagamit sila ng short cut

kahit hindi i-reveal ang mga brand it's easy to tell naman ano mga commercial brand

[dr. d]

common sense lang

mga house brand kumukuha lang sa commercial manufacturers pinapatatakan ng sariling brand at binebenta mas mura

if you want real fermented vinegar bumili ka ng hindi commercial brand

like this

how are we sure that this was not adulterated with synthetic acetic acid?

[uls]

because fermentation takes time so stuff like this are produced in much small batches unlike commercial vinegar na continuous production

[uls]

if you've become so paranoid to assume that all vinegar is synthetic then wala na tayo magagawa

kahit totoong fermented product ang nasa harapan mo i-a-assume mo parin na synthetic yun so... di ko alam... have a happy life nalang?

[dr. d]

well, i, for one, am not paranoid. i even, on occasion, diluted some glacial acetic acid and dipped my chicharon in it, because we ran out of the real thing.

it is very easy to get a handful of chilis and spices, add them to some "vinegar", pour the stuff into a nice bottle, and paste a very fetching etiketa onto the bottle.
if it tastes good enough, "no one will suspect" and "no one will complain".

the fda has declared that all vinegar used in foodstuffs must be of natural origin, and not synthetic.
not for any variety of health and safety issues, but simply because that is what the consuming public thinks, and that is what the consuming public demands.

[uls]

Point is there's strong incentive for commercial producers to use short cut coz they have to meet demand

Assembly line yan eh... They gotta deliver 365 days a year so they cannot rely on fermentation

While small producers aren't under the same kind of pressure as commercial producers so they can take their time

But if one is still skeptical one can travel to the source to see with one's own eyes the fermenting vats

[papi smith]

Ano kaya yung ginagamit nila sa chicheria para mag vinegar flavor?

[uls]

We live in the era of Big Food

Corporations produce food on an industrial scale using science & technology to meet demand

Kaya gumagamit ng chemical fertilizers and other man made stuff and unnatural processes

Livestock are fed grains and injected with antibiotics

If food was produced in the most natural and organic way we cannot feed billions