As Lab rats are being fed water via the internet and, as these ratty communications are hailed as breakthrough in mind development technologies, one also hear some alarm bells on the food front... Gus' apologies to the creators of "Sniffy and Brains"... all we need is a better mouse-trap.
Though it seems the practice is not too widespread in this down-under country, in Europe "manufacturers of food" are going round the bend to sell what could appear to be sub-prime stuff — at low cost of course for profit. Thus the appeal of the ready-made "Lasagna alla cream sauce" is irresistible in this "I-want-it-now modern world"... Pop in the microwave, wait two too-long minutes while you wash your hands (if you must) and you can eat an average salted meal from your lap, while watching crap TV.
"Scientists have raised serious concerns about the safety of carrageenan in food, based on laboratory animal studies showing gastrointestinal inflammation, ulcerations and colitis-like disease in animals given food-grade carrageenan in their drinking water or diet.  Some physicians advise avoiding consumption of foods with carrageenan, especially for people with gastrointestinal symptoms.''
That could mean all of us...
As we all know, it is all to do with the proportion of stuff... If you are lactose intolerant, it won't mean that you are artificial cheese tolerant. Or eventually you might become "artificial cheese" intolerant... It has to be said here that seaweed has been used in home cooked meal for centuries in some cultures.
It has been noted as well, by professional chefs, that some of the prepared meals contain a third less of the "protein-product" mentioned on the packets.
For example, fish and meat contain a certain amount of water. It has been a long used trick, especially in the fish industry to saturate fish and shellfish with extra water when selling it per weight. The practice I believe has been banned in Australia, but who knows.
When one is doing industrial cooking for frozen dishes, it is possible that some of the ingredients such as meat and fish be "saturated" with water. When one defrost the dish, the water content ends up in the sauce and a piece of say fish that is supposed to weigh 100 grams (according to the packet) is only 60 grams in the plate. One is robbed but, because the fish portion was 100 gram when included by the manufacturer in the packet, nothing can be done about it.
So you may believe that you are getting 100 grams worth of protein but after discounting all the other bits in the fish, you may end up with only 30 grams... According to some food reports, proteins are "expensive". Proteins are big business in the sports and body building industries... And your guess is as good as mine in what's in the powders...
As well, when freezing some proteins, the structure of the protein breaks down. The natural water content leaks when defrosted, adding the possibility that the meat may be tougher, such as in prawns. In regard to beef (horse) meat, most prepared dishes used ground meat, this thoughening does not make much difference in this area. Sometimes "meat tenderisers" are used.
Now what is the ensuing consequence from what I see in this processed "illusion of food"?... People who eat less proteins in prepared meals, end up eating more carbohydrates during the meal to satisfy hunger or/and in between meals in the form of cakes and/or sugary drinks... The equation is simple: less protein, more hunger, more carbohydrates, the more people will put on weight and become obese. Not everyone will, but it is likely that according to statistics, the majority will.
It has to be said that most natural food contain most of the chemicals, including the gums, used in the preparation of "reconstituted" industrial foods. But the proportions are vastly different. From monosodium glutamate to Guam gum, these preservatives are often used by the industry in such proportions that they become "food" themselves, defying comprehension.
Presently, the industrial food industry is working overtime to the projection of having to feed 9 billion humans by 2050. There are oodles of cash to be made, especially if one controls the patented food market. From the Monsanto GM to the fake steak made from glucycolcomatose (a generic name proposed by Gus to define the "fake food" in general) and the recycling of bets gone wrong in the horse industry.
Not to take into account that a lot of food created for human consumption (40 per cent) ends up on rubbish tips.
Meanwhile at the other end of the scale, a few beers have led to a new successful farming technique which I must say here was used empirically by natives in Africa... Double-crops at the same time.
Simple, efficient and no need for fertiliser nor HERBICIDES NOR INSECTICIDES...