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Parmesan cheese cut with wood pulp: are you eating fake food?
Most of the Parmesan cheese in the United States is cut with cheaper cheeses — and even wood pulp, says journalist Larry Olmsted. (Quinn Dombrowski/Flickr CC)
When you order Kobe beef at a fancy restaurant, or sprinkle Parmesan all over your pizza, or drizzle extra virgin olive oil all over your salad — do you ever worry that you're not getting the real deal?
Well, according to journalist Larry Olmsted, you should.
His new book Real Food/Fake Food shows that many of the products we find on our shelves are, in fact, cheap substitutes. And many of the labels we trust are lies. And you probably shouldn't eat that grocery store sushi.
Olmstead joins guest host Jelena Adzic to discuss the economic, environmental and health consequences of this widespread problem. He also offers advice to wary consumers.
Most of the Parmesan cheese in the United States is cut with cheaper cheeses — and even wood pulp, says journalist Larry Olmsted. (Quinn Dombrowski/Flickr CC)
When you order Kobe beef at a fancy restaurant, or sprinkle Parmesan all over your pizza, or drizzle extra virgin olive oil all over your salad — do you ever worry that you're not getting the real deal?
Well, according to journalist Larry Olmsted, you should.
His new book Real Food/Fake Food shows that many of the products we find on our shelves are, in fact, cheap substitutes. And many of the labels we trust are lies. And you probably shouldn't eat that grocery store sushi.
Olmstead joins guest host Jelena Adzic to discuss the economic, environmental and health consequences of this widespread problem. He also offers advice to wary consumers.
