Vaccine ingredients
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What's even worse is that sorbitol and polysorbate 80 are used in many, many, MANY foods we eat. My favorite brand of pickles uses polysorbate 80 in the ingredients as a "preservative" so that it could sit on the shelves without refrigeration. Weird thing is that I've done my share of canning in the past, and NEVER needed to use polysorbate 80 to preserve anything. It's absolutely unnecessary. I buy a pickle brand now that needs refrigeration all the time, but NO preservatives, colors, or anything else except pickles, salt, water, and dill. Best tasting pickles ever, and all without this nonsense polysorbate 80. ALWAYS check your ingredients.
have you tried making fermented pickles?
My understanding is you use a heavy brine solution, including your chosen spices, and then "probiotic" bacteria that don't mind the salt, like L. Plankstron, naturally break down the sugars in the cucumbers into vinegar, pickling them naturally over time, while the nastier stuff like e. coli can't handle the salt, so they can't get established.
Also, I've got a funny one for you... I've make pickled eggs before, using the same vinegar over and over until there's no actual acetic acid left in it, or spices for that matter. I usually end up having to add more vinegar and then when I try to spice it, somehow, instead of having a dill flavor, I get pickled eggs that are nacho flavored. 😂 Any idea how I pulled that one off?
You have a strong stomach. Just the thought of your creations flavor has my stomach set to eject.
Doreggos? My wife is the foodie. She'd probably love those 'cheesy? eggs.
lol. they don't taste bad, though it's not exactly a cheesy flavor, exactly. I actually put a decent amount of dill in it, but for some reason it comes out making me think of nachos...
Yours were probably in controlled environments that didn't encourage any nasty growth.
These preservatives, other than probably intending to murder us slowly or at least damage our health until we break free of them, are to keep them on the shelf and stable even if it's in bad locations e.g. sunlight, high humidity/heat, etc.
I'm not a big fan of pickles, but when I get them I have a local business that does only the necessities to pickle and if applicable add flavor.
They taste far, far better than industrial pickles.