What do Americans Eat That Shock International Visitors?

When it comes to American cuisine, it's not uncommon for individuals from other countries to be astonished by the various foods we consume on a daily basis. The vast majority of these items are widely recognized and accepted here in the United States, but they can seem strange or even bizarre to outsiders. Let's take a peek at some of these unique American foods and what makes them so unusual from a global perspective.

Ammonium Phosphates, Trisodium Phosphates, and FDA's Role

One of the key issues that come with many American foods is their deep reliance on artificial ingredients. Items such as Ammonium Phosphates, Trisodium Phosphates, and other bio-engineered additives can be found in numerous products, from snacks to processed meats. The Food and Drug Administration (FDA) plays a significant role in regulating what goes into these foods, and while many see them as simply fulfilling a regulatory function, others view them as playing a dangerous and potentially harmful role.

It's a well-known fact that the high rates of diabetes, heart disease, and other health-related illnesses in the United States are directly linked to the high level of artificial additives allowed by the FDA. This is evident when many Americans travel to other countries; their blood pressure often decreases, their energy levels soar, and many even experience weight loss. This indicates that the quality of food in the U.S. is significantly lower compared to other nations.

American Cuisine and its Unique Tastes

Another aspect of American food culture that can shock international visitors is its unique taste profiles. A perfect example of this is the farm-raised catfish hailing from Arkansas. Catfish, when properly raised in tanks and given a chance to adapt to clean spring water, can yield a light, crispy, and deliciously seasoned product. However, the thought of eating catfish from rivers, known for their muddy taste, can be quite daunting for those who have grown up in different culinary traditions.

Another jaw-dropping food choice in the U.S. is the inclusion of insects in certain dishes. Even something as innocent as chocolate covered ants or fried grasshoppers in Thai cuisine can be puzzling to Americans. In the U.S., insects are often associated with pest control and are not commonly incorporated into the culinary arts as an ingredient. However, in many parts of the world, insects are valued for their nutritional benefits and used as a common food source.

Exposure to Unique American Eating Experiences

Imagine the surprise when a UK expat from SAS (Special Air Service) tells you about eating bugs, snakes, lizards, and even monkeys while on military training exercises. This might seem far-fetched, but it reflects the versatility and adaptability of British cuisine and the adventurous spirit of culinary exploration in the UK. Yet, when an American cook suggests trying farm-raised catfish, an SAS member might choke on their food due to the notion that catfish are "bottom-feeders."

The domesticated nature of catfish in the U.S., raised in tanks and given clean spring water, is vastly different from wild-caught catfish found in rivers. Properly prepared, catfish can offer a delightful dining experience. However, for those who have grown up with strong cultural associations, the idea of eating a farmed fish can be shocking and hard to reconcile.

It's crucial for every country to establish food safety and health standards that align with their cultural norms and values. The FDA's approach to food additives might be seen as lenient or leniently regulated by some, but the impacts on public health cannot be overlooked. As consumers, we must advocate for better standards and recognize the importance of traditional and clean food choices.