Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee

steady · 10-08-2008, 07:18 AM

by Bee Wilson

OK it isn't about LC, but anyone read this? The book is about the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. Just wondering, because she is speaking in NYC about her new book and debating about paying to attend.

steady · 10-09-2008, 07:02 AM

I've decided I am going to go anyway.

steady · 10-21-2008, 08:03 AM

I went to Bee Wilson's speaking engagement; she is an interesting and eloquent speaker. I learned so much and I haven't even read the book yet! Although very relevant to current events (Melamine in Milk formula, e.coli in tomato/spinach/hot peppers), Swindled about how our food supply has been cheapened, falsified, and even poisoned for the sake of cutting costs or increasing profit margins throughout the ages. A few things I learned:
100% Italian Olive oil often comes from rancid olives grown in other region of the world. Italy "imports" the olives and processes it in Italy and then export's the oil as 100% Italian olive oil. The color of the olive oil can be so off that dyes are often added- green from chlorophyll and red from beta-carotene.

Tea- often contain other "leaves". Most often the added leaves were dyed to look like tea leaves. The best way to check is to rub the tea leaves on a piece of paper. If color rubs off then it isn't 100% tea leaves.

Ground Cinnamon- real cinnamon bark has a particular smell and different look than cassia, another bark, which is often added as a cheap filler. Real cinnamon is not cheap. To be sure, you have to get real cinnamon bark and grind it up yourself or buy from a reputable spice purveyor, like Penzey's...(ie--not from the dollar store).

Saffron- real saffron has a very subtle but perfume-like smell and takes a fairly long time to give off its color. Saffron is often cut with other stamens that have been dyed. Powdered Saffron is often filled with turmeric which has a very pungent and different smell from saffron. To be sure you have real saffron- put a pinch in water. If it starts giving off color immediately it is not 100%.

Cream-In the past milk and cream have been diluted and then thickened with starch. Remember the potato and iodine experiment in elementary science class?...a drop of iodine on a potato will blue/black because of the starch. To check for real cream- a drop of iodine added to real cream will take on a yellow hue from the natural color of iodine. In "cream" thickened with starch, the drop of iodine will turn blue or dark. Same goes with yogurt, but nowadays most yogurt is no or low fat and clearly have written on the labels that the thickened with modified corn starch.

Other demonstrations included: basmati rice, vanilla beans and extracts.

Other discussed items:
GMOs-agriculture industry is allowed to modify our food..it looks 100% pure but it isn't. While eating GMOs seems to be "safe"; the concern is over the testing of "boldness" of the agriculture industry-- the extent that the industry will move toward gmo due to the lack of monitoring and regulations.

Government regulations and food safety- too much safety can sacrifice food purity. A good example is raw milk bans, and another example is adding preservatives.

Definitely food for thought...

mom2twoboys · 10-22-2008, 08:25 AM

Wow this sounds really interesting. Thanks for sharing.

Ailuros · 10-22-2008, 08:34 AM

I remember reading the review in the New Scientist when the book came out - I didn't get it, because we already have way too many books, but I'm still tempted.

steady · 10-22-2008, 09:32 PM

Quote:

Originally Posted by Ailuros

I remember reading the review in the New Scientist when the book came out - I didn't get it, because we already have way too many books, but I'm still tempted.

I know...me too. I am a slow reader and gosh darn it one of these days I will finish GCBC.

Ailuros · 10-23-2008, 12:55 AM

My problem isn't so much reading the books as finding space for them. I need to get rid of some old ones to make room for new.

steady · 10-23-2008, 06:41 AM

Quote:

Originally Posted by Ailuros

My problem isn't so much reading the books as finding space for them. I need to get rid of some old ones to make room for new.

I had this problem too...living in a NY city apartment. My husband and I decided to donated all our old textbooks to make room for more enjoyable reading. I have a hard time just throwing out books, if you do too...maybe check to see if your local library takes them.

Ailuros · 10-23-2008, 07:20 AM

There's a charity bookshop fairly nearby - I just have to get round to picking the candidates out.

Ailuros · 12-16-2008, 11:16 AM

I've just bought Swindled to take away and read while we're staying with family over Christmas.

steady · 12-17-2008, 08:35 AM

Cool! I am still finishing up a few other books. It is still on my list. Please let me know what you think of it.

10-08-2008, 07:18 AM	#1
steady MAJOR LCF POSTER! Join Date: Jun 2007 Location: Las Vegas via NYC Posts: 1,564 Gallery: steady Stats: 110/90 5'2 WOE: ATKINS Start Date: Feb 2007	Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee by Bee Wilson OK it isn't about LC, but anyone read this? The book is about the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. Just wondering, because she is speaking in NYC about her new book and debating about paying to attend.

10-21-2008, 08:03 AM	#3
steady MAJOR LCF POSTER! Join Date: Jun 2007 Location: Las Vegas via NYC Posts: 1,564 Gallery: steady Stats: 110/90 5'2 WOE: ATKINS Start Date: Feb 2007	I went to Bee Wilson's speaking engagement; she is an interesting and eloquent speaker. I learned so much and I haven't even read the book yet! Although very relevant to current events (Melamine in Milk formula, e.coli in tomato/spinach/hot peppers), Swindled about how our food supply has been cheapened, falsified, and even poisoned for the sake of cutting costs or increasing profit margins throughout the ages. A few things I learned: 100% Italian Olive oil often comes from rancid olives grown in other region of the world. Italy "imports" the olives and processes it in Italy and then export's the oil as 100% Italian olive oil. The color of the olive oil can be so off that dyes are often added- green from chlorophyll and red from beta-carotene. Tea- often contain other "leaves". Most often the added leaves were dyed to look like tea leaves. The best way to check is to rub the tea leaves on a piece of paper. If color rubs off then it isn't 100% tea leaves. Ground Cinnamon- real cinnamon bark has a particular smell and different look than cassia, another bark, which is often added as a cheap filler. Real cinnamon is not cheap. To be sure, you have to get real cinnamon bark and grind it up yourself or buy from a reputable spice purveyor, like Penzey's...(ie--not from the dollar store). Saffron- real saffron has a very subtle but perfume-like smell and takes a fairly long time to give off its color. Saffron is often cut with other stamens that have been dyed. Powdered Saffron is often filled with turmeric which has a very pungent and different smell from saffron. To be sure you have real saffron- put a pinch in water. If it starts giving off color immediately it is not 100%. Cream-In the past milk and cream have been diluted and then thickened with starch. Remember the potato and iodine experiment in elementary science class?...a drop of iodine on a potato will blue/black because of the starch. To check for real cream- a drop of iodine added to real cream will take on a yellow hue from the natural color of iodine. In "cream" thickened with starch, the drop of iodine will turn blue or dark. Same goes with yogurt, but nowadays most yogurt is no or low fat and clearly have written on the labels that the thickened with modified corn starch. Other demonstrations included: basmati rice, vanilla beans and extracts. Other discussed items: GMOs-agriculture industry is allowed to modify our food..it looks 100% pure but it isn't. While eating GMOs seems to be "safe"; the concern is over the testing of "boldness" of the agriculture industry-- the extent that the industry will move toward gmo due to the lack of monitoring and regulations. Government regulations and food safety- too much safety can sacrifice food purity. A good example is raw milk bans, and another example is adding preservatives. Definitely food for thought... __________________ Real food doesn't need a label or fancy packaging. Last edited by steady; 10-21-2008 at 08:05 AM..

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10-09-2008, 07:02 AM	#2
steady MAJOR LCF POSTER! Join Date: Jun 2007 Location: Las Vegas via NYC Posts: 1,564 Gallery: steady Stats: 110/90 5'2 WOE: ATKINS Start Date: Feb 2007	I've decided I am going to go anyway.

10-22-2008, 08:25 AM	#4
mom2twoboys MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mom to 2 boys and a girl born 5/6/05. Posts: 1,130 Gallery: mom2twoboys WOE: Atkins Start Date: 10/26/05	Wow this sounds really interesting. Thanks for sharing.

10-22-2008, 08:34 AM	#5
Ailuros Very Gabby LCF Member!!! Join Date: Jul 2007 Posts: 3,609 Gallery: Ailuros Stats: Maintenance (since 2003) WOE: Controlled carb, real food Start Date: 2003	I remember reading the review in the New Scientist when the book came out - I didn't get it, because we already have way too many books, but I'm still tempted.

10-23-2008, 12:55 AM	#7
Ailuros Very Gabby LCF Member!!! Join Date: Jul 2007 Posts: 3,609 Gallery: Ailuros Stats: Maintenance (since 2003) WOE: Controlled carb, real food Start Date: 2003	My problem isn't so much reading the books as finding space for them. I need to get rid of some old ones to make room for new.

10-23-2008, 07:20 AM	#9
Ailuros Very Gabby LCF Member!!! Join Date: Jul 2007 Posts: 3,609 Gallery: Ailuros Stats: Maintenance (since 2003) WOE: Controlled carb, real food Start Date: 2003	There's a charity bookshop fairly nearby - I just have to get round to picking the candidates out.

12-16-2008, 11:16 AM	#10
Ailuros Very Gabby LCF Member!!! Join Date: Jul 2007 Posts: 3,609 Gallery: Ailuros Stats: Maintenance (since 2003) WOE: Controlled carb, real food Start Date: 2003	I've just bought Swindled to take away and read while we're staying with family over Christmas.

12-17-2008, 08:35 AM	#11
steady MAJOR LCF POSTER! Join Date: Jun 2007 Location: Las Vegas via NYC Posts: 1,564 Gallery: steady Stats: 110/90 5'2 WOE: ATKINS Start Date: Feb 2007	Cool! I am still finishing up a few other books. It is still on my list. Please let me know what you think of it.