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Processed Food vs Industrial Food

February 13, 2012

from the Against the Grain Web Site:

One thing that has become abundantly clear since we started this is how little the average consumer knows about food manufacturing. Because Nancy and I came into this business with no pre-conceived notions as to how you manufacture food on a large scale, it never occurred to us to take the kind of shortcuts (read: cost savings) in order to make cheap food. If the recipe calls for eggs, you use real eggs; you use real milk; you use real cheese; and so on. None of these chemically engineered additives, enzymes, binders, mold inhibitors, flavor enhancers, and all the other weird inventions of the food industrialists.

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