- [Narrator] How can we be
expected to eat healthily and with an environmental conscience when we're literally being fed lies? Lies about how food is
made, what foods are called, and how healthy these foods really are will all be exposed in this video. Keep watching as we point
out 10 foods that are a lie. (dramatic music) - Amazing! - [Narrator] Number 10, ground cinnamon. Cinnamon has long been
valued for its flavor and health benefits, but
what you've been buying in the grocery store is
probably not the true cinnamon. The true cinnamon is ceylon
cinnamon and this is the one with the amazing health benefits. Ceylon is from the cinnamomum verum plant, which is native to Sri Lanka. What you've likely been
buying is cassia cinnamon, often referred to as "fake cinnamon". - [Senator Vreenak] "It's a fake!" - [Voiceover] Cassia comes
from a different plant, called cinnamomum cassia, which is native to Indonesia and China. Cassia is easier to
grow and less expensive, which is why it shows up
on grocery store shelves. However, cassia is a
fake because it contains considerable amounts of a toxic
substance called coumarin, while ceylon only contains
trace amounts of it. According to a study in German Tolerable
Daily Intake Guidelines, more than 1/4 of a teaspoon
every day of fake cinnamon is toxic to the liver and kidneys. So, don't try that
cinnamon challenge, okay? (man coughing and choking) Number nine, cheese fondue. When you think of Switzerland,
you no doubt think of fondue, because that cheesy dish is a
proud Swiss tradition, right? But in fact, the fondue tradition
is a complete fabrication by the Swiss Cheese Union, a
cartel of cheese manufacturers, something like the cheese mafia. This union had a monopoly over the cheese industry for 85 years. It began with World War I, when
Switzerland's cheese market was in trouble, thanks to excessive supply and limited demand, so
the Swiss Cheese Union was established by the
government to protect their cheese supply from
economic uncertainty, by dictating market prices
and creating more demand. Another way they achieved this
was by dictating that fondue, the most cheesy of all dishes, would be Switzerland's
National Dish, despite the fact that it was not really
widely eaten in Switzerland. It was made using two
if only three cheeses that the Union allowed production of. It promoted Swiss cheese to the world with cheesy fondue party
advertisements, boosting demand, sales, and hence bringing in more money for the Swiss Cheese Union. The cartel collapsed in
1999, when its corruption was exposed, but despite
its ugly beginnings, fondue is here to stay. Number eight, natural vanilla flavor. When you hear natural vanilla flavor, I wouldn't blame you for thinking it comes from vanilla beans, but
unfortunately, it sometimes comes from the secretions
of beaver anal glands. This flavoring substance
is called castoreum, and it is extracted from
a body part on beavers called the castor sac. It was first used around
80 years ago in flavoring, after its musty, vanilla-like
smell was noticed. As well as being used
in vanilla flavoring, it's also easily adapted to raspberry and strawberry flavors. It has been used in lollies,
puddings, alcoholic beverages, and ice cream, as well as perfumes. Although the FDA has
classified it as safe, it doesn't have to be
explicitly disclosed on product labeling, other than to
be called natural flavor. Luckily, castoreum, as a food additive, has a relatively small share of the market because of how difficult it is to obtain. According to Fernelli's
Handbook of Flavor Ingredients, U.S. consumption of castoreum
equates to around 292 pounds, compared with 20 million
pounds of real vanilla beans. Number seven, fruit loops. This iconic childhood cereal
seems to have duped us. The different colored loops
in a range of fruity colors appeared to indicate that
each color represented a different flavor. Perhaps as a child you had
a favorite color fruit loop because it tasted better? Well if it did taste better,
it was all in your mind. The power of suggestion
seems to be alive and well, thanks to the array of colors
and the name Fruit Loops. In fact, the variety of fruity flavors are not differentiated by color,
but are all mixed together. Therefore, the flavor of each
loop is identical to the rest. Apparently that's what fruit means, a general fruitiness to the flavor. Thanks to Toucan Sam and his bowl of lies, this Fruit Loops fan is wondering what else in his childhood is false. Number six, fortune cookies. When you go to a Chinese
restaurant in America, Britain, and many other countries,
it's common practice to receive a complimentary
fortune cookie for dessert. Of course, you would be
forgiven for thinking fortune cookies are of Chinese origin. The truth, however, is a bit more obscure. Both Chinese and Japanese
immigrant populations in America have claimed
ownership of the fortune cookie, to the point it resulted in a mock trial, with a federal judge presiding in 1983. The judge ruled the fortune
cookie had been created in San Francisco, pre
World War I, but declined to rule either way on the question of Chinese or Japanese origin. More recently, researcher Yasuko Nakamachi presented persuasive
evidence that fortune cookies are of Japanese origin. One such piece of evidence
is a book of Japanese tale from 1878, which includes an illustration of an apprentice in a store, with a sign over tubs of cookies that
reads tsujiura senbei, or fortune cookies. Pretty convincing stuff. Regardless of whether
fortune cookies are Japanese, the lack of their existence in
China itself speaks volumes. They are definitely not
traditional Chinese fare. Number five, crab meat. As sushi continues to gain
popularity in the Western world, more and more people are eating what they believe to be crab meat, as found in the California Roll. You might have noticed it
labeled "imitation crab" or crab with a "k". In fact, this is demonstrative of the fine Japanese art called surimi. This art involves disguising
one fish as another. In this case, there's no
crab in your crab stick, but finely ground white
fish which has been shaped, colored, and flavored to resemble crab. It's most likely Pacific Whiting. The good news is that this
practice is sustainable, and takes some pressure off
the world's crab populations. Unfortunately, it means you're
eating another processed food with a taste which can't
be compared to real crab. Number four, salmon. Salmon is known for that
luscious pink color, but if you've been eating
farmed salmon, you should know that your salmon wasn't
that color naturally, but dyed that color
through the food fed to it. In fact, a company offers thirty shades of salmon-colored dyes to farmers from a color chart, called a SalmoFan. Natural salmon color occurs in wild salmon because of a rich dye in krill and prawns, with a naturally occurring
reddish pigment, astaxanthin. Farmed salmon is an
unappetizing beige or gray, because it lacks access to these foods containing astaxanthin. But it's not just the
color that's affected by the lack of a natural diet. You see, farmed salmon also
contains a substantial amount less Omega threes than wild salmon. There's some good news
for Australia though. Commencing in 2017, some
Tasmanian salmon farming brands, such as Tassal and Huon aquaculture, should be transitioning
to feeding their salmon with rich diets and natural astaxanthin, rather than the synthetic version. Number three, fast food salads. From a young age, we are
taught that salads are healthy. Now that fast food chains are offering you a choice of salads, instead
of the regular greasy fare, you might think it's going to be easier to stay healthy on the run. Unfortunately, in some cases, you could be better off with a burger. Some of these so-called healthy salads are completely misleading, disguising a hoard of fats and calories. This is happening because of
how the chicken is being cooked or the seasoning that's used on it, as well as a multitude of
popular creamy dressings. One misconception is that if
you get a fast salad with kale, it must be healthy. Not so, the kale is slathered
in fats to up the flavor. In fact, in 2016, it was found Laughing Planet's Highway
to Kale contained more fat than a bacon-and-cheese whopper. Look at the nutritional information instead of assuming the salad is healthy, otherwise you will be taken
in yet again by fast food. Number two, Kobe beef. Kobe beef is a world-famous delicacy from the pure land of Tajima
pure-bred cattle in Japan. It is so rare and the sale
of it is so restricted that there are only a handful of countries it is exported to. In 2016, Business Insider reported only nine restaurants in
the U.S. being authorized to sell authentic Kobe beef. Europe isn't exported to at all and it's even harder to come by Kobe beef in restaurants within Japan. Despite this, you will
find many restaurants in Western nations
claiming to sell Kobe beef, but it is actually counterfeit. It seems they are labeling it Kobe to represent other pricey beefs, regardless of the true cattle breed. If you're unsure whether
you're eating true Kobe, remember that authentic
Kobe beef is subject to extremely strict
quality control in Japan. Kobe beef has fat speckled
throughout it very evenly, and actually melts in your
mouth thanks to high levels of unsaturated fatty
acids in the beef fat. So, a word to the wise,
make sure you are getting what you pay for. Number one, Double Stuf Oreos. This must be the worst food lie of all because it's about Oreos! I feel distraught just having
to share the news with you. All this time, you've been
enjoying the decadence of Double Stuf Oreos, only to find out they don't have Double the Stuf. Experiments have found
that the Double Stuf only had 1.86 to 1.91 times
the amount of creme filling, when compared to the original Oreo cookie. After school children had
determined an initial finding that sent warning bells ringing. Business Insider conducted
their own experiment, and confirmed the
disappointing amount of Stuf. It was found that the Oreo biscuits in the Double Stuf version
weigh slightly more, but who in their right mind
would think it makes up for not having precisely
double that creamy goodness? Despite these results,
Nabisco, the makers of Oreo, still claim it has double. What the Stuf? Do you know of any other
foods that are a lie? Let me know in the comments down below. Also, if you enjoyed this video, please subscribe to Be Amazed. We'll be making more videos
like this in the future. Thanks for watching!
