5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
If you think Mexican food is all chimichangas and chalupas, think again.
If anyone should know, it's chef David Suarez, the Culinary Director of Rosa Mexicano Restaurants - which has expanded from its New York City flagship to nine locations throughout the country.
Now, he's stopped by to bust some myths about the comida south of the border.
Five Myths about Mexican Food: David Suarez
The U.S. Food and Drug Administration held a hearing Tuesday as it considers genetically engineered salmon for human consumption. The hearing specifically focused on the food labeling policies that might be made for the AquAdvantage Salmon.
Speakers included AquaBounty Technologies Chief Executive Officer Dr. Ron Stotish; Alison L. Van Eenennaam of the University of California Davis; and Abby Brandel, Associate Chief Counsel at Food and Drug Administration
Consumer protection advocates said food should be labeled as such if it derives from a genetically modified organism. AquaBounty, on the other hand, argued that genetically modified salmon should not be required to display additional labeling as it has the same qualities as the non-GMO Atlantic salmon.
In cooking, the process of clarification entails straining out extraneous muck from liquids so that they might be pure, clear and ideal for consumption. With this series on food terminology we're attempting to do the same.
If you pay attention to food labels, you might have to read between the lines when it comes to genetically engineered ingredients.
When Eatocracy polled readers yesterday if they would eat genetically modified salmon, approximately 45.1 percent of respondents answered: “not on your life.”
The irony of the results is that, according to the Center for Food Safety, it has been estimated that 70 to 75 percent of processed foods in supermarkets contain genetically engineered ingredients - they just aren’t required by the Food and Drug Administration to be labeled as such.
Last week, the Corn Refiners Association announced that it petitioned the FDA for permission to change the name of high fructose corn syrup to "corn sugar." Just a few years ago, in the era of "sugar-free Snackwells," and other similarly marketed foods, such an idea would have been unthinkable. But after a few decades of being among the most vilified substances in the supermarket, "sugar" - meaning sucrose, the old-fashioned white stuff made from cane and beets - is back.
Big food companies are actually bragging that they're using it again, slapping the words "real sugar" on ads and product labels. Meanwhile, sugar is no better for you than it was before, which is to say, terrible, whether it comes in the form of cane crystals or corn squeezin's.
Read the full story from FORTUNE on CNN Money
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