Thread: The Story of Stuff - How things work

If it is the one I thnk it is, I have watched that more than once. Makes some good points. Here's the home site. It seems they have a few more now that I'll have to watch.

Story of Stuff

had a laugh at the 12:50 bit about disposable / planned obselence of goods.... she didn't bag the prius, and i dont think she actually understands computers WTF is that little bit?. Anyway i'm doing my bit by not buying new cars

Power to the people! commie chicks are hot, hairy armpits rock!

This strikes a chord with me.
Do you guys/girls realise just how much SO2 is used in food and wine???
I am allergic to SO2 so I have to know.
All wine including Organic wine (WTF) has SO2 in it. They chuck it in the bins to stop the bottom grapes oxidising, they stop fermentation with it to leave some sugars, then they make sure that some is left in so that they can carry it on unrefrigerated trucks and store it in unrefrigerated warehouses.
Just about every "instant" noodle pack has it and table grapes are bathed in it so that they can be stored for months.
Even dried apricots are bathed in it to make them paler in colour.

Why?? surely over the century or so they could come up with something better? Its just to keep the stuff as cheap as possible. That made me think of the Grape Seed Extract that they retro inject into cheap red wine to make it redder.
It's not that it is a small problem. I have seen estimates that 6-7% of the population are allergic to SO2, and generally we just cannot drink wine. But we are almost entirely disenfranchised unless we pay at least 100% premium for preservative free wine, which often is spoliled by the time we get it because guess what, there are no refrigeration facilities for wine in most distribution centres..

BTW, what you are looking for is Preservative from 220 to 228.
Read this
http://www.fedupwithfoodadditives.in...tsulphites.htm

Regards Philip A

Originally Posted by PhilipA

This strikes a chord with me.
Do you guys/girls realise just how much SO2 is used in food and wine???
I am allergic to SO2 so I have to know.
All wine including Organic wine (WTF) has SO2 in it. They chuck it in the bins to stop the bottom grapes oxidising, they stop fermentation with it to leave some sugars, then they make sure that some is left in so that they can carry it on unrefrigerated trucks and store it in unrefrigerated warehouses.
Just about every "instant" noodle pack has it and table grapes are bathed in it so that they can be stored for months.
Even dried apricots are bathed in it to make them paler in colour.

Why?? surely over the century or so they could come up with something better? Its just to keep the stuff as cheap as possible. That made me think of the Grape Seed Extract that they retro inject into cheap red wine to make it redder.
It's not that it is a small problem. I have seen estimates that 6-7% of the population are allergic to SO2, and generally we just cannot drink wine. But we are almost entirely disenfranchised unless we pay at least 100% premium for preservative free wine, which often is spoliled by the time we get it because guess what, there are no refrigeration facilities for wine in most distribution centres..

BTW, what you are looking for is Preservative from 220 to 228.
Read this
Factsulphites

Regards Philip A

lost post?
http://www.aulro.com/afvb/general-ch...5-4x4x2-2.html