Supermarket Secrets

How and what we eat has radically changed over the past few decades with the all-consuming rise of the supermarket. But what price are we paying for the homogenised, cheap and convenient food that supermarkets specialise in? In a two-part programme, journalist Jane Moore investigates how supermarkets have affected the food on our plates and reveals the tell-tale signs that the food we buy may not have been grown in the way we think. Using a combination of undercover filming and scientific analysis, Supermarket Secrets investigates whether the food on supermarket shelves is really as good as it looks, whether prices are as good as they seem and what happens behind the scenes in the production of supermarket food. This documentry is in two parts. This first part deals with Factory Farming, chickens, and general quality of supermarket food.

The second part deals with Cows milk, food standards, food waste, pesticides, food globalization, and loss of quality of our produce. A very important watch for everyone, gives you facts about the meat and food you eat. After watching you will have more of an understanding of the rational behind Vegetarian, Vegan, Organic, and grass-root eating practices.

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  1. Wow! That will definitely change my perception of cooking chicken. In any case, I only cook chicken when in friend’s house. I rarely cook check or meat in ma own apartment.

  2. Daily dose of antibiotics in your chicken…

  3. “Not just chicken, how does supermarket meat stand up?”

    Chicken is meat. It had a pulse, it’s flesh = meat.

  4. Solution? Go vegan.

    • oh yeah go vegan so you can also be on a vitamin regimen for the rest of your life to replace the vitamins and minerals that you cut out of your diet that help keep you healthy. humans are omnivores we were designed to eat both meat and plants. the mixture of the two keeps our systems in balance, remove one or the other, you are asking for problems.

      • No necessarily. I’ve been vegetarian for 12 years and that’s had oodles of health benefits for me. For example, both my meat-eating parents became anemic at some point which means I’m tested regularly and my iron levels are always fine.

        2 and a half years ago my Dad actually died of cancer and he always bitched at me for being a vegetarian and died at age 59. This prompted me to do research and discovered that some studies have shown that there can be a 70% lower cancer mortality rate in vegetarians than meat-eaters. So I’m sticking to the diet that has done me no harm. 

        The fact is we may be able to eat both plant and animal foods but the west consumes to much meat and this demand is destroying the planet and is bad for the health of the people who eat meat and the welfare of the animals that are killed for it. 

        Most nutritionists say you only need a piece of meat 3 times a week to meet the protein requirement but how many people do you know who eat more than that? Because doing so is what is causing the problems and it won’t go on forever. Denmark has had to cut it’s pork production by about 30% because the excessive breeding of pigs meant their faeces was contaminating drinking water. 

        If these kind of reductions keep being made time and time again it won’t be long until everyone has to stop eating meat whether they like it or not.