Thanks to Neoplants for sponsoring! Go to neoplants.com/... to get your 7th pouch of Power Drops free of charge at checkout. That’s one extra month of pure air. Original Joey Wellness vid: / c8zy6rqgmtd
reminds me of tom scott's video about chip shop 'vinegar' in the UK, legally it can't actually be called vinegar, and the product is sold as non-brewed condiment but neither the chip shop staff nor customers actually care about this, everyone calls it vinegar anyway
IIRC - it's because proper Vinegar ("Soured Wine") is made by taking wine or wine-like base and then aging and souring it to produce that distinctive tang. the "Non-brewed condiment" that chippies use is made as such to avoid having even a trace of alcohol in it, for those to whom regular vinegar is haram (or their equivalent) because of the alcohol phase.
Boy do I miss Tom's video 😥 I'm very happy that he's moved on to doing more of what he loves, but those weekly videos were something I looked forward to for many years.
@@ElNeroDiablo honestly while the fact that it's halal is nice that's not the main reason it's used; non-brewed condiment is just used because it's cheaper
@@kantaikessen3289 Not for all groups. some are extremely strict on "no alcohol!" in their food, even as part of a processing stage to a non-alcoholic end product (so no alcohol in dishes like Burgundy Beef even if it's cooked off to leave the flavour).
People who are concerned for their health due to airborne pollutants should get a HEPA filter and not a useless, overpriced plant. High-efficiency particulate air (HEPA) filters are extensively studied and reliably remove VOCs from homes. Adam's video isn't sponsored by "Big Dairy," but it is sponsored by a scaremongering scam.
@@eltoppdog when you see just how much money these sponsors pay, you kind of just accept that only fools are actually going to buy the product based on a paid promotion and that's their loss. Most of us don't pay these people to make the videos they do, they have to make money somehow. Just never buy a product based on a sponsorship.
Mhmm yes, plant with big leaf purify more air than plant with smol leaf. It's gonna be negligable anyway, but if you like plants, there's definitely a cheaper option that doesn't come with a bunch of unsightly plastic.
I want to explain why the plant doesn't work, I've seen my comments deleted, maybe I triggered auto deletion so I rephrase it: This /idea/ of a filtering plant has been around, people tried to sell it to unsuspecting folks. But it doesn't work. the 30x more filtering doesn't mean anything, since normal plants barely filter anything, 30x more is still insignificantly small. This is included in the papers they cite (lol) Also logically, in order to filter air you need the air to get it filtered. As in normal filters use a fan to move through the air, otherwise nothing would really happen. So if you don't feel a large amount of air magically moving around the plant, then it cannot do anything in a reasonable time, since the air won't be circulating to get filtered. Also, if you want the pollution to go away when cooking, a way faster and better option is to open the window
yeah or switch from gas to electric/convection, though that is easier said then done for many people. Really I think people should just have more indoor plants regardless
He randomly deletes some but not all, usually the longest ones. Wjy? Because you're the type to check and repost. You are being farmed for engagement, because the algorithm responds to all engagement, every comment, like, dislike. It's a minor form of rage baiting to trick you into making more comments. And only deleting some but not all triggers the sheep into telling you that not all comments were deleted. And it triggers the pedantic teachers like me, into explaining the algorithm. We're all being farmed for engagement. This entire chain of comments proves why it works. It's a simple psych trick that farms three of the most common personality types.
Love Adam but yeah I was turned off by that. He’s criticizing the ethics of a guy doing clickbait but then he’s employing questionable ethics hawking a snake oil product in his ad.
This is definitely one of my favorite videos of you based purely on the script. You not only corrected him, explaines the differences between "ice cream" and DQ, proved your point and explained why the original video is made that way but you also showed us exactly why this type of content works and how it can get us and benefit from us even though we don't enjoy it. Masterclass of food science, food law, content creation and clickbait and ragebait on social media.
And even threw in a bit of his classic old school food preparation comparisons to illustrate the point. Like all his skills he's developed coming together for a really excellent video.
I hope Adam Ragusea can someday get a sponsor that isn't a complete scam. This is like the 5th ripoff fraud sponsor since I beheld his original NY za vid when it came out. He deserves better and so do viewers.
There's a certain level of irony in a video criticizing influencer clickbait being sponsored by and promoting an influencer clickbait product that doesn't work and helping them spread misinformation.
yea that product threw me off. it feels like snake oil and it feels weird that adam is promoting it. surely ventilation like opening a window with a fan blowing out would be like 10,000x effective for indoor air pollution than a weird plant pot?
@@imstupid880 Fair enough. I still think this is more a mistake born of haste and ignorance than malice. I don't think Adam is trying to peddle snake oil.
@@tophy9865 no, I don't think he did it out of malice either, he has a family he needs to support after all. But it doesn't change the fact that it is in a video of his and he has put his name behind it now. Which is why I called it irony, and nothing else.
@@TheGuyWhoIsSittingactually eagles have recovered amazingly, and were delisted in 2007! Still wouldnt recommend burgerifying them for several reasons of course 😉
the whole fiasco reminds me of the Oat "drink" debate in Europe. For years, nobody gave a damn that Almond milk and Oat milk and any random kind of plant milk was called milk, but suddenly the dairy farmers all shit their pants and now everything has to be called Drink! Even comically in Germany, not "Getränk" which is the native word for a drink as in a beverage of some kind, but the English word "Drink." Because it doesn't fit the definition of milk... But apparently, Only when it's a food! Because every damn cosmetic that contains oat milk still gets to say "Hafermilch" but god forbid a carton on a supermarket shelf with a delicious oaty concoction says Hafermilch on it, that's a travesty! Great heavens, no, that's obviously Haferdrink. Coconut milk gets an exception because it's been called Coconut milk forever, but apparently that doesn't apply equally to Almond milk, which was invented centuries ago and has been a milk alternative and called Almond milk all these hundreds of years. So no Mandelmilch in your coffee, only Mandeldrink!
While I totally get the frustration, I think in the case of coconut milk the distinction is that it's a totally naturally-occurring product; you slice open a coconut and there it is. Whereas with almond milk, oat milk, etc., there's a whole artificial process to create it. It makes a kind of sense to allow the former to be called milk and not the others.
@@GermansLikeBeerbut it isn't: the fluid inside a coconut is called Coconut water (Kokoswasser) and can be bought in boxes. Canned coconut milk and coconut cream (Kokosmilch) is a mixture of coconut, water, and sometimes emulgators and stabilizers.
@@GaboMcGamer It sounds a little too good to be true. Carbon scrubbing the air in a small room is difficult and you would need gallons of specific algea to do it in a time efficient way. It might be true, but there are legitimate reasons to doubt it.
@@GaboMcGamer99% of these types of health/wellness products are a scam and 97.5% of RU-vid ad sponsors are promoting scams as well, so as a consumer it's much safer to assume this is thing doesn't do what they say it does without having to do research on it. If this really worked, we'd have learned about it through more legitimate means and it'd be sold in regular stores, not through the internet. By the way, if you don't believe my numbers, do your own research and try to find out. Just because you can't find these figures doesn't mean they don't exist...
This reminds me of a stop and go seafood restaurant I worked at a couple of years ago. Namely, we did not refer to our catfish as "catfish" on the menu, we called it "The Big Cat". This is because there are laws that dictate what can legally be called "catfish" in America, and the catfish we served there was Pangasius (a type of catfish) and sustainably farm-bred in Vietnam. As someone who's fished all my life there's virtually little to no difference between what we served and what is considered classified as catfish in America, it's like comparing the meat of a grizzly bear to that of a black bear, it's ultimately just bear meat at the end of the day. It's a law that's mainly a bi-product of upset fishermen getting outsold by farm-bred fish from other countries.
I think this distinction is important. Idk if you know but there are genuinely people who eat catfish for this reason. They know that typically legal catfish is more local and they want to support that.
Fishermen and fish farmers are justifiably upset (as catfish is also frequently farmed in the EU and US) being undersold by an inferior, cheaper product. The cost savings come at the price of reduced regulations (in southeast Asian countries particularly), underpaid labor, habitat destruction and pollution etc. Not saying EU/US fish farming and fishing methods are perfect, but we certainly have more stringent regulations.
Such is the paradox of clickbait. I want to engage to express my anger at misinformation, yet the act inadvertently boosts the content so more people see it thereby spreading the message. I dream of the day major algorithms recognize the difference between positive engagement and negative engagement.
They do know, Instagram has been putting their comments that get “ratioed” at the top recently because they drive engagement. They just want that because anger is good for business
I fear that major algorithms already *do* recognize the difference, but in optimizing for revenue positive and negative sentiment is less relevant than high versus low engagement.
reminds me of that rumor from back in the day that kraft singles were "1 molecule away from being plastic" like that sentence makes any sense whatsoever
That last part reminds me of a chart that was going around that showed that 1 bottle of soda was equivalent to 4 donuts worth of sugar, and someone replied with "My takeaway from this is that donuts are a lot healthier than I thought"
0:54 Ironically, I have done exactly this. Last summer I worked for the geological survey of my province and we had a community outreach booth. We often encouraged the locals to bring different rocks they found, and showed them it under a microscope and told them about it. Well one guy brought in a big heavy chuck of material that he was convinced was a meteorite and wanted us tell him how many hundred thousand dollars he should sell it for. We felt quite bad about having to explain that he had not only not found a meteorite, but that he hadn't even found a rock at all. In fact it was just a pile of slag waste that had been left over from a nearby mill. In short, if someone with a degree about rocks that works for the government tells you that your rock is not a rock, it is probably worth at least listening. That said, in this case whether it is ice cream shouldn't determine your love of it. Does it taste good? Is it safe to eat? Then enjoy it and stop worrying about what the exact name of it is.
Old? Not even close. Of course this is Adam's problem. He thinks he is old and over the hill. He said that basically yet he keeps proving that he was wrong.
11:17 watching the ice cream melt just feels like a sort of surreal bit. He doesn't miss a beat, his expression doesn't change, and the cut back to it being all over his hand is just comedy gold.
Fun fact: another reason mass market European chocolate can't be sold as chocolate in the US is it's been cut with vegetable oil. US government regulation specifies that milk chocolate may only contain dairy fat and the coco butter naturally occurring in the cocoa bean. Italian gelato also can't be sold in the US as ice cream for the same reason that soft serve can't: insufficient fat content to comply with the minimum standards of the definition of the term.
@@DudeWithTheNoseJust had some terrific gelato this afternoon, I like gelato better than ice cream but I wouldn't say no to either. I agree with you, there is a benefit to calling it by a different name. Even though regular ice cream, gelato and soft serve are all in the ice cream family it's helpful to have different names to distinguish them.
@@grandmundi7107 It is. Some of it isn't classified as "ice cream" in the US, but some of it is, and even that which isn't is no less ice cream than other "legally not ice cream" products.
Sorry, but I’m personally not in agreement with Adam on this one. DQ and other similar soft-serve products are indeed NOT ice cream. They aren’t “fake”, I’ll give you that, but the only thing in my mind that keeps them from being “fake ice cream” is that they aren’t legally allowed to call their product ice cream in the first place. Otherwise, they indeed would be fake versions of ice cream. The whole purpose is to protect the consumer from companies creating cheaper versions of a thing using lower cost/quality ingredients and then masquerading it as something. The company does not in any way NEED to pass savings on to the consumer; they can just pocket the higher profits and then other companies would be incentivised to do the same thing in order to compete, assuming the additives and/or techniques used to produce the imitation product are sufficient to “fool” the consumer into not being able to tell the difference. When a consumer pays a certain price for ice CREAM, they believe they are paying for CREAM, IE a higher butterfat content which as Adam points out is inherently more costly and considered more of a luxury. They also have reason to believe that the texture and flavor of the product is in part resulting from the use of that cream and higher butterfat content and not from stabilizers and other additives. I consider this similar to if a frozen custard contained no egg, but used other flavors and additives to achieve a similar taste and texture without the egg. Nothing wrong with that, and maybe some consumers would prefer it for one reason or another (price, nutrition, allergies, personal preference), but to simply call it “frozen custard” would be misleading. Just like any product traditionally made with sugar that gets sweetened with some alternative sweetener would be misleading if it wasn’t named “diet” or “reduced calorie” or something. Consumers should be able to have some general assumptions about what is in the thing they are buying just by the name. Personally, I enjoy iced milk at times, but I prefer calling it that. I wish they would have left that name. When I do enjoy iced milk, it’s because I sometimes am in the mood for the texture of the larger crystals and how it melts on my tongue. Because I make it at home. The iced milk that we colloquially call ice cream at DQ and elsewhere is made in a way to be creamier to appeal to people who are actually looking for actual ice CREAM. Similarly, calling it a “frozen dairy treat” would be perfectly honest. The fact that people are shocked to learn that the “ice cream” they are enjoying isn’t actually/legally ice CREAM is probably due to consumers generally not paying a lot of attention to what they are eating/buying and instead falling victim to marketing. I could find a way to make “bourbon” by injecting wood flavors to simulate aging, but that wouldn’t be fair to makers of traditional bourbon the traditional way of waiting for years for the barrel to do the same, and it wouldn’t be fair to consumers to call it that because they would be buying it with the assumption that both products were made and flavors achieved through the same process and ingredients. Is it find that we call something by a name in the common vernacular even though it doesn’t meet the strict definitions of legal regulations in an area or of those that apply a lot of thought and care about that class of thing? Not necessarily. The general population mostly doesn’t care about such pedantry, and will happily refer to iced milk, frozen custard, frozen yogurt, and all many of creamy frozen dairy desserts, as “ice cream”. But I thank the food gods that we have enough people who care about food to call out those differences and an government that at least tries to put some standards out there, as well as people who try to reach the masses via whatever platforms they have to educate people about those distinctions. To most people, “Jack Daniels” might as well be “bourbon”, but to point out that it says “Tennessee Whiskey” on the bottle and explain those distinctions is more than just shock value… there’s a point to be made that matters… if you care enough. If you don’t it sounds like snobbery, but it could also just be an interesting fact. I wouldn’t like hearing someone call Jack “fake bourbon”, though, and I likewise don’t agree with calling DQ “fake ice cream”. But by all means if you care enough to explain to people that what they’re eating isn’t actually ice cream and explain why, you’re helping not hurting our food culture.
I agree with this 100%. I think the thing people are getting confused about is the term "fake", when really, it's just lower quality. If you like that level of quality, that's perfectly fine. There's no reason to hate cheaper things just because they're cheaper. But when they call it fake, they're implying that it's made of some inedible chemicals in a lab or something and that gets people scared. There's a huge difference between eating a dessert with less butterfat than the legal standard and eating a dessert made of something inedible or deliberately intended to deceive.
@@pendlera2959 more than quality, which implies a better/worse judgement, it's about transparency. The consumer needs to have terminology in food and products that allow for certain assumptions of what they are actually buying. Yes this is qualitative in nature, but it's not that calling something ice cream implies it is better or higher quality... But it damn well should include some lower threshold amount of cream to use that name. Our system is a mess because it's difficult if not impossible for even diligent consumers to navigate, rather than any particular things being good bad or better or worse. Hence you call your product "all natural" but it's not what most people would consider to be so. So, if anything we need more and BETTER regulations, not to invalidate those that already exist.
I really appreciate the evolution of your postings. I had been getting more and more concerned about your mounting tension a few months (? lost in covid calendar) ago. Your break away vid was a brave statement that struck home. It changed the way I engage with social media. I look forward to being on the ride with you.
There's got to be a better, non snake oil sponsor Adam could pick up. The ad in this video really highlights that Adam is just a pundit, not an educator, at least for certain topics.
Even the most efficient of plants aren't nearly so good at purifying air as algae, and in order to negate *just* the co2 output of a single person you need a *ludicrous* amount of algae. I'm sure those neoplants probably do purify the air to some degree but I *highly* doubt a single plant makes any form of noticeable difference, and am far sooner to believe that it is some kind of placebo effect or just an odor that the plant or its symbiotes happens to give off.
the thickening gums have overly artifical-sounding names for what they actually are. we should start calling guar gum bean dust and xantham gum leaf yeast
I want Adam to do science on the Neo Plants now. I wanted to believe plants clean the indoor air, but then I thought sceptics were saying that claims were exagerated.
Even just cooking pasta, you're releasing tons of dihydrogen monoxide into the air. It can burn your skin and inhalation causes asphyxiation. Not to mention the diseases it can carry and the damage it can cause to wood and metal.
From a personal point of view: I like really creamy ice-creams with low sugar content. Like the old days in Spain at the artisans shops. There are two different base for ice-creams, one is the cream and sugar and the other is called mantecado which is the same but with egg yolks. (Yes, no fraking vanilla) and from that they did all of the other flavors. Now all ice-cream is low fat higher-sugar kind and you cannot taste the milk any more.
The legal definitions come down to needing a frame work in which to deal with food fraud. Some producers if allowed would try to pass off adultered products as the real deal. It's for protecting the industry as a whole. Ice Cream and Ice Milk are spelled out in Canada for the reason you demonstrated. If you want an interesting story about government food regulations. Look up the story of why Toronto calls patties, Jamacian Patties.
Adam is a perfect representation of my ocd on life and stuff and I love it. Keep being yourself! Love your stuff and this new casual posting style of things you care about we'll always be here for it
I was actually expecting a video talking about the difference between Ice cream and frozen desserts which we have in here. Ice creams that have added oil(usually palm oil unfortunately) are required to be labeled as "frozen desserts" in our country and ice cream that are made majorly with milk without using such oils are the ones that can use the ice-cream label
I worked at a DQ in the early 1970s as a high school senior. I was not high enough in the chain to mix the DQ product, just put it in items, and I always wondered how it was done. We made Dilly Bars on premises by pumping a blob of vanilla onto a flexible lid, putting a stick in it, and popping it into the super cold freezer for a while. Then we'd peel them off the lids, stick them in dip chocolate, and put them in a little paper wrapper when the chocolate got hard and pop them back in the freezer. Likewise, we made buster bars in paper cups, alternating the vanilla, hot fudge, and peanuts, stick, freeze, warm the cup to remove the bar and dip it. Our DQ didn't do any grilling--just the desserts. There was no seating, just an area inside, in front of the counter, with safety glass separating us from the customers and openings to pass things through. We didn't have a drive up window, until after a car ran into the store, and when it was repaired we added one. The car hit the side of the store, right where we kept the dipping heater, pushing the concrete block counter through the opposite side wall. All the glass crumbled, and the can of dip chocolate hit me, spilling the chocolate all down my leg. It wasn't hot enough to burn, being mostly melted wax, but the metal can was half full and heavy, so I had to get my ankle x-rayed. I smelled absolutely wonderful until my parents took me home afterward and I showered. About a week later, we reopened. A couple of months later, I got fired for refusing to work a shift all by myself. Thank you for showing us how to make our own soft serve ICE CREAM!
As a fun fact, Cadbury's isn't milk chocolate in Europe... but instead Family MIlk Chocolate as it's 5% below the requirements but the UK and Ireland lobbied for it to be allowed.
Kaylee Ellen did a video debunking the neoplant business model, you don’t need special bacteria or any subscription service to get a “special” air purifying plant. Just get a normal pothos from the garden centre or if air purification is a concern, get an air purifier.
The pedantry around "thats not _real_ cheese, that's not _real_ chocolate, thats not _real_ bread" has always been insufrable. If I hand it to you you're gonna call it bread, not a "bread-like baked dough"
the pedantry in terms of food quality makes me quite happy to live in a european country, where i know that my bread is not wonder bread, my cheese is made of milk by certain animals and my chocolate is not tasting of vomit. sincerly, a pedantic europoor
Also usually has a bit of classism baked in “chicken nuggets are evil”…. But are cheap and easy to make for the working class poor… belittling the food usually is to make higher priced foods be “the good ones” so that the rich can look down on the poor while not actually getting them enough time and money to prepare the “good stuff”. Its dumb
If it's made of dough and isn't sweet, and isn't pasta, it's bread. Simple as. Although this gets muddy considering that U.S. bread is sugared to hell and back. Our senses are dulled to it but give yourself a heavy dose of salt (like an unpleasant amount) or a good whiff of liver to reset, then smell some standard sandwich bread. Aroma of sweetened muffins, tastes like angel food cake. Europeans are right about our bread. They just are.
Thanks for this. I've been making fruit Sherbets(bats? berts?) mostly because you don't need to cook a custard, but also because the low fat content doesn't dilute or obscure fruity/spice-y flavours.
I'm honestly glad we have some regulations and definitions of what a certain food is; there aren't the same standards in Mexico and most "ice cream" (and most dairy products for that matter) are really vegetable oil substitutes that taste off at best. You have to look high and low for actual dairy ice cream, cheese, whipping cream, etc. (Cf. The Jungle by Upton Sinclair)
The funny thing is, Dairy Queen's soft serve's butterfat content is on the higher end for big chain. In comparison, McDonald's soft serve has only 3% butterfat.
I think whatever the product and wherever you are in the world, learning to read and understand the ingredients deck is an important skill for making buying decisions. Being able to instinctively know why it's not marketed as ice cream and what those added ingredients are doing is so useful. Ingredients are rarely simply "good"or "bad", but are there to enable manufacturers to hit price points which consumers are willing to pay.
Understanding ingredients and/or a touch of chemistry really helps so much. I got relatives who swear there's wood in cheese and cereal. ...They're talking about cellulose which is, yes, a major component of tree trunks (and paper, and toilet paper), but also...It's just a carbohydrate, a chain of sugars (this is why you can, technically, turn toilet paper into booze), and it exists in vegetables which are very definitely not made of wood. Same with the 'Margarine is PLASTIC!' crowd because 'Oh, it's one molecule away!'...Even if true, one molecule is a world of difference. Where that one molecule is attached, the specific bonds attaching it, at what angle...All of it matters. Steam and room-temp water have _zero molecules of difference_ (the former just has hydrogen bonds broken by heat) but nobody's out here like 'Just drink steam! No difference!' because steam is HOT. H3O is one molecule off from water but would deliver acid burns all the way down your throat. I've seen someone write a fearmongering essay against foods with "thiamine" in them...That's vitamin B1. People gotta get at least minimally educated 'round this blue marble 'cause this shit gets ridiculous.
@@nyanuwu4209 And since not everyone can be fully educated and informed enough to spot every potential harm in time to make it economically nonviable, we need reasonable government regulation.
The Ninja Creami is a device that people often use to do just that! A low fat ice cream, stabilized using gums and whey (often protein powder), that is whipped into an ice cream consistency. It’s huge in the fitness community to make low calorie, high protein ice creams but I’m having trouble finding recipes. I don’t trust most gymbros to have good taste in desserts, so I’d love a food RU-vidr’s take on it! It would be cool to see how different gums and proteins (whey vs. caesin for example) could affect the product and I’d be interested in the cool flavours you come up with!
>makes a video essentially as a response to a pedant >sponsored by a company that arbitrarily uses words like "natural" to push a debatably useless product I liked the video, but something feels hypocritical about that
I tried using milk kefir, maple syrup and cherries. It kind of worked. 3 hours of manual stirring off and on created the somewhat ice cream texture, which was nice. Shame it formed into ice all over again when I left it in the freezer. I'll keep trying.
There was a controversy over what could be called “mayonnaise”. My sister gave me some vegan “mayonnaise”, and it tasted less like real mayonnaise than Miracle Whip. By default, I think standards of identity are a fair compromise.
@@tomhalla426 i've had NotMayo from Kraft-Heinz and it tasted satisfactorily like mayo to me (as a mayo lover). It's true that plant based mayos (and other plant based products meant to mimic products that traditionally had animal products) are quite varied in quality and resemblance to the "real thing."
This is similar to when people say that American bread or at least bread used at Subway restaurants isn't "real" bread because it supposedly has too much sugar and/or was classified as "cake" in Ireland. They are desperate to criticize American products as being inferior for no legitimate reason.
I really love your videos Adam, especially lately! Might be because I was afraid you'd stop uploading a while ago, but I don't think thats the main reason. I think it's just because your recent uploads been so good and maybe more genuine? Hope you find/found a routine that that give you satisfaction and meaning so you can keep going many more years. Love from Sweden
"Air feels fresher - 87% of customers say they feel the difference after setting it up." is a great phrase because you know that under any other circumstance Adam would be keen to point out the placebo effect, but technically there's nothing placebo about 'air feeling fresher' because even if it isn't actually fresher the claim is about the feeling.
You're misunderstanding. This is like walking in a park and seeing some rocks around and Mr. Governmentman comes along and says "Excuse me sir, the mineral content classifies that as a stone". GFY, stupid ass government. Look up the supreme court ruling for Nix v Hedden, where tomatoes were classified as vegetables even though they are berries.
Fearmongering "label" pedants really grind my gears... There's so much already going wrong in our current every day lives, and then we have Engagement Baiting Joey over here throwing even more red herrings to dilute discourse. I legit feel bad for my older aunts and uncles to whom the world must seem fraught with pitfalls around every corner, while at the same time missing the actual things they should have grievances on as far as impact to their quality of life is concerned.
The entire world of dietary culture is basically just fearmongering and bandwagoning for influence. Remember how often they flip flop on basic foods? Are avocados healthy or unhealthy now? How about eggs? Seems like every few months we get some other "study" that flips the script yet again, taking health foods and making them bad and taking bad foods and calling them healthy. And every single article put out on the topic is there to drive *engagement,* not actual healthy decision making. Pro tip; *there is no such thing as individually healthy or unhealthy foods.* There are only healthy and unhealthy *diets.* If you eat enough micro and macro nutrients in proper proportions, and do not consume too many raw calories, *you have a healthy diet no matter what you are eating.* I do not care if you are getting there by eating fast food and nutrient supplements, a healthy ratio is a healthy ratio. Yes, it can be *harder* to get a healthy balance when you consume certain types of food as your staple, but that does not make the food itself unhealthy, just how your are consuming it. Having an unhealthy diet and trying to offset that by eating "health foods" can actually make the situation worse, as a calorie imbalance (surplus) is the number one driver of unhealthy diets in the western world today, even above nutrient deficiencies. The simple choice here is to *eat less,* not eat more (just "healthier"). But no one ever got the clicks by saying "lower your calorie intake for a healthier diet." People get clicks by saying "eat this magic health food to magically improve your over-all diet! It really works!"
I would say on the ice cream front, I've watched what was always sold as ice cream be cheapened over the years into "frozen dairy dessert." Breyers ice cream was all natural until Unilever got a hold of it.
in Australia, we have 7 classifications, 4 could be considered ice cream in different places around the world, maybe 5 if you include yoghurt According to the Food Standards Code, the main classifications include: Ice Cream: Must contain at least 10% milk fat and 20% total milk solids. Ice Confection: A broader category that includes products like water ice, sorbet, and frozen yogurt, which do not meet the milk fat and solids criteria for ice cream. Soft Serve: A type of ice cream that is softer and served at a higher temperature than regular ice cream. Gelato: Typically contains less fat than ice cream and is churned at a slower rate, resulting in a denser texture. Frozen Yogurt: Made with yogurt and sometimes other dairy or non-dairy products, often lower in fat than ice cream. Sherbet: Contains fruit purée and a small amount of dairy, making it lighter than ice cream but creamier than sorbet. Sorbet: Made from fruit purée and sugar, without any dairy the ice confection label has been forced upon supermarket chains who have a watered down ice cream (can tell, it gets water crystals in your freezer) in last year or so (maybe longer)
Interesting that sherbet contains milk, I thought sherbet and sorbet were interchangeable terms, though we don't use the term sherbet at all in the uk, at least not for anything cold. I've heard of sorbet with milk called "sorbetto" in some hip places in the UK.
@@catbat06 yeah a lot of people call them sorbets, there's not a great deal of difference in the appearance from memory. just less like a fruity sweet ice, having a little more fat in it, but still has some crystallisation, I remember it being like a gelato and a sorbet were accidentally combined, in the texture
It's so jarring to go from an incredibly well researched video that cuts thought the BS and uses common sense to make some really good points to an ad claiming that a single plant can make a meaningful difference to the air quality in your house.
I'm not sure why, but I haven't had your videos appear in my algorithm for years now. I'm glad I randomly remembered to look you up, good luck with the pizza venture too!
Definitely appreciate seeing an honest, level-headed look at this topic. Every so often, I get fed some video of someone freaking out over ice cream that's not classified as ice cream and that uses a bunch of stabilizers, and it's always kind of frustrating to see. Like, it's a frozen dairy dessert. For the majority, the lower dairy fat content or presence of stabilizers is probably not an issue. So if you like it, then enjoy it. There's not really anything there to go about getting freaked out over.
here chips are both crisps and fries. Chocolate, chocolate USA, and chocolate CoNtExT are called chocolate. we lazy and rely on context, confusion be damned
The thing about "thinking for yourself" is: You need transparency to do it. And stuff like the ice cream rule, even though they might seem absurd sometimes, create transparency. Or statements about the sugar content. Of course, you can end up with the personal conclusion that you don't mind whether it's "ice cream" or whatever.
I think there is an inhetent importance of distinguishing between categoreis of food and for example having a standard of what icecream is. Doesnt mean products not meeting the threshold are bad products. But they are different products and should have different names. In the case of icecream it is nice to know that when I go buy it from a store, it is what it claims to be and that im paying for what I intend to buy.
@@mzaite Adam isn't trying to undermine; he's saying that in his opinion and the opinion of others that consider DQ ice cream to be ice cream, the legal definition should not override their intuition of what is and isn't a product. If it looks like ice cream, feels like ice cream, tastes like ice cream... it's practically, functionally ice cream. The legal definitions help to make sure companies don't stray too far from whatever they're claiming their product is, so it is useful. But, as Adam says in his video, where you draw the line is arbitrary. FDA says 10% butterfat; but DQ shows 5% butterfat + other additives that act as stabilizers, flavor/texture enhancers also work to give the ice cream vibe.
@@cameronschyuder9034 The video does undermine it to a certain extent though. While I can understand the sentiment, peoples intuitions about food are often wrong. When I tried sorbet the first time I instinticly thought it was Ice cream, it looks like ice cream, feels like ice cream, tastes like ice cream... it's practically, functionally ice cream. However confusing icecream and sorbet could cause health concerns, it is important that sorbet is not icecream. To me it doesnt matter if i eat sorbet or icecream, or if i eat dq soft serve or icecream, however to some it might matter a lot when it comes to diet (diabetes, allergies etc).
I'm only at about 9 minutes in, but I just NEED to say, everything you're saying about the whole milk icecream are things I absolutely LOVE in icecreams and other frozen treats. So that will probably be the exact way I make it at home now.... if I had any dry ice anyway...
I think it's important to pay attention to things labeled like something. The amount of times I have seen coffee creamers with more vegetable oil than milk in it. Some names have protected definitions and it's up to you if the formal requirements of a term are suitable for your standards. A lot of them are not. EU's restrictions on "Extra Virgin Olive Oil" are very strict and what I consider ideal, while in the US you can get away with cutting it with old olive oil, refined to remove the smell and still sell it as "Extra Virgin Olive Oil". That's why if you care about olive oil quality in US you have guess and take hints like Single vs Multi-Origin.
Sort of like how Subway bread supposedly can't be sold as bread in Europe because it has "too much" sugar. It looks like bread, it smells like bread, it tears like bread, it tastes like bread. It's bread. I think if a product is invented that obviously fits into a category but is excluded by legal technicalities, that just means the law needs to be updated. Unfortunately we don't live in a world where that's an easy thing to do.
