Walking through campus today, I was offered free Red Bull by marketers looking to get college kids hooked (today was the first day of the quarter for the undergrads). I wasn’t impressed. Red Bull tastes like a mix between cough syrup and Faygo Rock ‘n Rye soda. It even left the same unremarkable aftertaste.
The caffeine buzz is nice, but I can easily get that from tea, coffee, yerba mate, and a number of better tasting sodas. Hopefully I don’t crash during class.
The news out of Beijing today wasn’t startling, especially in light of numerous reports during the past six months of tainted food being imported into the US from China.
Beijing steamed buns include cardboard – Yahoo News
Chopped cardboard, softened with an industrial chemical and flavored with fatty pork and powdered seasoning, is a main ingredient in batches of steamed buns sold in one Beijing neighborhood, state television said.
But man, it does make me think more about the food I eat and where it comes from. And I’m not even thinking about imported food. Rather, just the food I ingested today and the amount of non-food ingredients used. For example, these are some ingredients in sourdough bread I ate earlier today, according to the label: DATEM, monocalcium phosphate, calcium sulfate, ammonium chloride, ascorbic acid, potassium iodate, L-cysteine hydrochloride. Not sure about you, but I can’t identify most of those items, what they are, or how they’re made. That said, it appears the chinese are trying to be just like us.