Cool story bro... sis! I never heard something like this, so i am amazed in a creepy way. I guess even animals may not get something "exhausted" because it is difficult to raise them without real nutrients.

Humans, well... their socio-economic "value" got a range between "cockroaches and goddess-like"... kinda same for the food offered. Although almost everyone is enjoying a goddess-treatment, most likely they are on the opposite end and got totally unrealistic expectations.

Of course people like you are a real mess because they are reading the ingredients of a product, although you are not supposed to read it and approximately 99% are never ever reading it... reason why those sort of food even exists in the first place.

Besides, i do not even worry regarding the "exhausted" term so much considering it is a eggnog with generally "zero demand for having a nourishing value": However, if someone is using those sort of trash on a eggnog there could even be adulterated alcohol inside and potentially health-damaging color-enhancers,... a real "anti food", more like poison.

Labels can be misunderstood if you don't understand them, and of course some users just make things worse by misusing a word.

Quality for instance is such a word.

Take an apple. If it isn't the generally accepted correct size, it can be deemed as lesser quality. The same if it is the wrong shape or color or has a blemish. In a blind taste test you could not tell the difference, for there is no real difference in a health sense.

In fact, you might be able to get the flawed apple for cheaper, and in a very real way get more quality for your money.

I guess quality can be a contextual thing and about the return to the seller and how the market sees it.

That said, sometimes it does represent true quality, as in cuts of meat or the make up of something like mince meat. You can even get meat from a poor quality cow for instance, which likely depends on what its diet was.

So quality is often tied to look and or price, but not necessarily how truly good something is for you or how tasty it is, though it can be.

As long as a humans quality is mainly judged by their looks, the same will count for any food.

However, nope... beauty can be considered a relative thing, and the size is a quantity-matter. not bound to the quality.

Aesthetics on the other hand can be considered a quality-matter but its judgement is a thing of art and not open to everyone.

In general, what we call beautiful is more of a trend and it can even be rather short living, or in other words "a thing of popularity".

If you got real wasabi you only need about 2g (half of a teespoon) a serving because the taste is crazy strong. If you are not a regular wasabi-eater you will never ever need more than 10g stored in your fridge. And remember, raw fish is in demand of such a high quality. it will always cost even more than a real wasabi. Unless you use some cheap frozen fish... which is mostly the case on this "hype-food" and in this terms even with the risk of health damage... because raw fish with bad quality can be a box full of weird "wonders".

This japanese food was invented at a time of a pretty clean and healthy ocean, with many healthy fishes... but nowadays... this trait is pretty much gone and it was never that hard getting a real "high quality fish". So, a real sushi.... is not a cheap food, we just try to make it cheap which can be considered "adulterated", as it can not become the real quality which is required in order to become "healthy".

Fake wasabi... sure... you may need a high amount and still not be able to get "real taste"...
We usually forget: Quality is able to decrease quantity and the main issue we got in the food is "to much quantity" but just way to less quality. We are not becoming sick because of "to less amount" rather because of "to less nutrients".

Oh and the most dangerous fish is most likely raw salmon from a culture: Often they are not only sick, they are even contaminated by countless of chemicals used for mass production or able to make them survive with very bad conditions. Yet this fish is often used in "sushi-production", and i guess.... any real "old school" japanese will never ever touch it... although the new era-modern-japanese got rather few clue considering quality and how to judge a good fish. 1-2 coins a box? Forget it... real parmesan, parmigiano (reggiano) in local language, is a pretty expensive cheese with very high demand world wide. Arguably the best of them is from the "white cow" (di Vacca bianca Modenese)... which is very rare and it is almost impossible to buy in almost any country other than Italy and Switzerland which got some offers in a regular store. Price is like 50 USD a kg... (40+ CHF) but usually it is sold in a size of about 200 g, at a price of close to 10 CHF (12-13 USD).

There is no way getting it cheaper... as the quantity of a real good parmigiano is very limited and the demand "sky high"...

organic, vegan, vegetarian, free-range, GMO-free, natural, halal, kosher, raw, unprocessed, frozen, farm-fresh, ethical, local .... qualities...

I don't know why you think that. I've never seen any store selling grade D food. If they have, they weren't prominently marked grade D. Thanks for that ! TIL When I was a kid we had two apple trees in our backyard. My mom made a ton of apple pies, applesauce and other apple thngs.

So true! I misunderstand everything I don't understand. Sad really. /s

is there EVER going to be a point in history when your posts arent copy pasted from a bad spam advertising website and then mildly changed?

Yeah, reminded in 2018 or 2019 while house sitting there was 1 apple tree... Managed to grab all the apples i could and made a gallon or two of apple juice... and it fermented really really really really well....

Too bad it didn't perform the next couple years due to a frost killing any chance of growing apples, or being too busy otherwise to be able to do it.
If you want cheap, raw ingredients and cooking your own meals seems to be the best. Can make a pizza crust for about 50-75 cents, compared to the $8 for 2 crusts...

And then heavy potatoes in almost everything and it's decently filling and cheap; At $5 for 10lb of potatoes.

If so, it is probably still better than trying to tell so many fairy tales which is usually enjoyed by children but not that much by adults. Although i feel no joy judging the quality of someone else "words", rather their heart instead.

Guess you are mistaken "quality" with "condition".

Basically the condition (sometimes labeling) is setting the rules and the quality is finally judging how well it has been done or made.

A pet peeve of mine - Labels saying "only natural ingredients"... what do you mean? the opposite of natural is super-natural. all matrial we have has natural origins. you cannot get anything which is not a natural ingridient! (unless you claim to make cheese out of ectoplasm or something....)

Not sure i would agree... i think a cheese, if some ugly inventor is truly becoming creative, can be made with almost any ingredients... although it still may have to pass the "laws".

However, horrible enough if it is "only" made with highly refined milk or highly refined fat (for vegans) which is far from being "natural"; because if it goes according to mother nature... every being would enjoy milk the most... freshly from the source, no matter if we drink it raw or crafting a cheese out of it.

EVERYTHING we have comes from mother nature. Named one thing or ingridient which does not come from mother nature.

What you talk about here is what is it that we can call cheese. it means that for something to be cheese it needs a specific set of ingridients which is procesed in a certain way. if it does not have that set of ingridients, or is procesed in a different way, then we should not call it cheese. which i agree with

edit - I see you edit :). and again, you are talking about how processed an ingridient is. this has nothing to do with wheter something is natural or not. Also - where do you put the borders?

Depends on what you mean 'from nature'. Purely Plants and animals?
Processes from bacteria? (Which would include fermented foods, alcohol, cheese, etc)..
By-products by plants but are deadly and usually discarded? (apple seeds contain amygdalin which becomes cyanide).

For whole ingredients (grown or picked) I'd probably struggle to find some, though anything GMO is not from nature. (GMO and selective breeding are completely different); (While in china it's another matter; they're shown to fake duck eggs, and anything else they can get away with).

For additives, preservatives and things on the GRAS list added to processed foods i could probably find quite a few.

Bacteria, yeast, fungi etc and their products are natural

Poisons are natural. Arsenic, for example, are naturally in almonds. just becuase you throw them away does not make then not made by nature. Nature produces a lot of harmeful things

GMO is grown, so come from mother nature. humans have done genetics on food products all tthe time. do you think the potatos you eat today are the same as those found in south america first time? or that your cow meat has not been genetically alterd over time by humans?

find just one. they all come from "mother nature"

BHA used as a preservative? Believe it's one electron from Gasoline.

Yes i know.

One thing not of nature but is perfectly natural is sugar, specifically right handed sugar. It was explained that molecules and DNA does a left/right handed approach, and while both sugars are 'normal', we process left-handed sugars, and plants produce left handed sugars. You won't find right handed sugars in nature. But if you did a chemistry experiment that created sugar you'd get equal amounts of left and right handed sugars. Some right handed sugars are produced as a sugar substitute because the body ignores it. Though not sure if yeast would be able to process it...

Stop right there. GMOs are not natural. They take DNA from something else and forcefully inject it and then grow it (seeds, i heard it was a 'shotgun approach' and the genes can easily inject into the wrong place, so many trials are needed before a successful potential result), and after so many trials they MIGHT get a product. After N generations (it was something like 30) if it was stable they then sell proprietary and patented plants. Also you you can't patent/copyright something that's natural.

Monsanto found a bacteria that was resistant to roundup their herbicide, isolated genes and injected that into corn.

https://www.asyousow.org/our-work/environmental-health/gmos-pesticides These are not good for you, short or long term. Some studies suggest GMO strains remain dominant (which in theory means once GMO corn is out there for example, the strains will eventually transfer to all plants given enough time. Sounds like a good way to depopulate earth in 1000 years by making everything give you cancer and toxic...)