Since my arrival in Shanghai, I have not been able to access my own blog. I could write, edit, publish, but I could not see the result. I tried accessing other blogs, such as stilleggplant.blogspot.com, but could not do it either. I think we all know what is happening here. The website filtering in this country is effective. Sometimes I just forget that I am in China, especially when Shanghai seems very cosmopolitan, wordly, and like other modern and progressive big cities.
[At the time of this particular blog entry, it was written at blogger.com, a site that apparently had been blocked by the government at that time.]
Odd but true. Some Japanese food labels carry the description of “Ages 0 to 100.” Very interesting, indeed. One label was found on a bottle of salad dressing. It makes me think: are people over 100 years of age being advised not to consume any of these dressings because it may be too oily, too sour, or too salty? For crying out loud, they reach their centennial already. Let them have whatever they want! Or are they saying that babies right after birth could technically be bottle-fed with milk with a dash of vinegary dressing?
I did not know this, but today I was sent a link to an article that talked about how the Chinese and the Japanese used human hair for the production of soy-sauce. Further, the article said that the amino acid that was present in human hair provided an alternative to soy beans in giving soy sauce its flavor. What makes it dangerous is that the chemicals used to extract these amino acids are carcinogenic. While the Japanese used this method during the World War II because of soybean shortage (because of food shortages, soybean was consumed as soybean, instead of being used to make soy sauce), they stop the practice some time ago. The Japanese put a ban on the production of soy sauce from anything other than organic proteins. The Chinese soy sauce manufacturer, on the other hand, saw the use of human hair as a cheaper alternative to using real soybeans. For full view of the article, click HERE.