12 Secrets the Food Industry Doesn’t Want You to Know

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9. Carrots

Picking good carrots is easy: just take the one that is less bright, has no spots, and is small.

10. Bell pepper

Two or three sections in a bell pepper indicate that it’s a little bitter and has fewer seeds. If there are four sections, it will be sweet with lots of seeds. Also, pay attention to the lower part of the pepper where it bulges.

11. Scallions

Look at the border between the white and green parts of the scallion: if it’s distinct, the product is good; if it is gradual, the scallion will be too tough.

12. Gelatin

It is no secret that gelatin is made by boiling the skin, tendons, ligaments, and/or bones of pigs and cows with water.

As a good alternative in your cooking, you should use agar-agar — it is vegan and keeps your food solid at room temperature.

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