McPolluting the world's authentic foods with highly processed, nutrient deficient factory-produced garbage since 1940.
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UNESCO (United Nations Educational, Scientific, and Cultural Organization) has added the French baguette as an Intangible Cultural Heritage of Humanity, and wrote this about the iconic bread of France, which is also PROTECTED by French law since October 1798 and can ONLY be made from wheat flour, water, and yeast —and— which has been reaffirmed numerous times, and most recently was reaffirmed by French law again in the French Bread Law 1993 (French = Le Décret Pain (1993)) and stated in part, that:
The baguette is “the most popular kind of bread enjoyed and consumed in France throughout the year.”
“Baguettes require specific knowledge and techniques: they are baked throughout the day in small batches and the outcomes vary according to the temperature and humidity. They also generate modes of consumption and social practices that differentiate them from other types of bread, such as daily visits to bakeries to purchase the loaves and specific display racks to match their long shape.”
In fact, the French themselves have jealously guarded and taken immense national pride in their bread, and have demonstrated as much since October 1798.
"Considering the decree n° 84-1147 of 7 December 1984 further modified application of the law of 1 August 1905 on the frauds and falsifications as regards products or services with regard to the labelling and the presentation of the foodstuffs;
"Considering the decree n° 89-674 of 18 September 1989 relating to the additives which can be employed in the food products intended for human consumption;
"Article 1 — Bread called “pain maison” or an equivalent name can only be sold under those names if the bread has been entirely kneaded, worked and cooked on their place of sale to the ultimate consumer. However, this denomination can also be used when the bread is sold away from the premises to the ultimate consumer by the professional who ensured that the operations of kneading, shaping and cooking occurred at the same place.
"Article 2 — Bread called “pain de tradition française”, “pain traditionnel français”, “pain traditionnel de France” or some name combining these terms can only be sold if they have not been frozen at any point during their making, do not contain any additives, and are produced from a dough which has the following characteristics:
1. Made only from a mix of wheat flours suitable for making bread, safe water and cooking salt;
2. Fermented with yeast suitable for breads (Saccharomyces cerevisiae) and a starter, in the sense of article 4 of this Decree, or either yeast or a starter;
3. Relative to the weight of the (wheat) flour used will contain no more than
a) 2 percent broad bean flour;
b) .5 percent soya flour
c) .3 percent malted wheat flour
Article 3 — Breads sold under the category of “pain au levain” must be made from a starter as defined by Article 4, just have a potential maximum pH of 4.3 and an acidity of at least 900 parts per million
Article 4 — Starter is a paste made from wheat or rye, or just one of these, with safe water added and salt (optional), and which undergoes a naturally acidifying fermentation, whose purpose is to ensure that the dough will rise. The starter contains acidifying microphone-flora made up primarily of lactic bacteria and yeasts. Adding bread yeast (Saccharomyces cerevisiae) is allowed when the dough reaches its last phase of kneading, to a maximum amount of .2 percent relative to the weight of flour used up to this point.
The starter can be dehydrated provided that the dehydrated starter contains one billion live bacteria and one to 10 million yeasts per gram. After rehydration and possibly, addition of bread yeast (Saccharomyces cerevisiae) under the conditions envisaged with the preceding subparagraph, it must be able to ensure a correct lifting of the dough.
The starter can have micro-organisms added to it, authorized by decree of the Minister for Agriculture and the Minister in charge of Consumers, made upon advice of the commission of food technology created by the decree n° 89-530 of 28 July 1989.
Article 5 — Article 2 of the decree No. 63-720 of 13 July 1963 relating to the composition of the flours of wheat, rye and méteil (a mix of wheat and rye) and the decree No. 67-584 of 18 July 1967 fixing the definition of the bread of current consumption taken pursuant to article 13 C of the law No. 66-10 of 6 January 1966 bringing reforms and various provisions of a financial nature are repealed.
Article 6 — The Minister of State, Guard of the Seals and Minister of Justice, the Minister for the Economy and the Minister for Agriculture and Fishing are entrusted with the execution of this Decree, which will be published in the Official Journal of the French Republic.
Delivered at Paris, 13 September 1993.
EDOUARD BALLADUR
By the Prime Minister:
The Minister for the Economy,
EDMOND ALPHANDÉRY
The Minister of State, Guard of the Seals and
Minister of Justice,
PIERRE MÉHAIGNERIE
The Minister for Agriculture and Fishing,
JEAN PUECH
+∑+∰+⨂+℥+♮+¡!
THIS! IS WHAT HAPPENS WHEN ONE TAKES PRIDE IN WHAT THEY PRODUCE!
That does NOT happen in the United States.
Food is viewed as a Wall$treet overlord-ruled, corporate profit-making venture to be manipulated for the maximization of shareholder profit.
In fact... THIS IS NOT A JOKE — take a glance at the ingredients label of your favorite (so-called) Parmesan-cheese-in-a-plastic-bottle. There, you'll see an ingredient called "cellulose," which is ostensibly added as an "anti-caking agent," or some such tommyrot.
Let's be EXPLICITLY CLEAR about what CELLUOSE is.
Cellulose is sawdust.
It's the absorbent stuff in disposable baby diapers.
Now, do you REALLY wanna' eat baby diapers, or sawdust?
I doubt it.
And NO ONE can say that the contamination, adulteration, and profane debasing of GENUINE Parmigiano Reggiano with sawdust does not affect taste.... because IT DOES.
How desecrated and defiled is THAT?!?
Eh?
It's like so-called "turkey bacon" which is not bacon, and rather, is highly-processed, adulterated turkey meat posited as "bacon."
IT IS NOT.
Same principle with so-called almond "milk" and other fraudulently labeled, highly-processed chemically-adulterated gobbledygook presented as "milk."
IT IS NOT.
That American food manufacturers have so LITTLE regard for — and the FDA (Food and Drug Administration) has so LITTLE REGARD for We The People, that they KNOWINGLY ALLOW such befouling of food.
But then again, the FDA is a captured and corrupted agency — "captured" meaning that the proverbial fox is watching the henhouse, which refers to the businesses and industries which the agency is supposed to be watching, have been infiltrated and taken over by them.
