Do you like any imitation foods more than the original?

We keep softened butter handy and haven't used margarine in years.

Once you've had pure maple syrup, there's no going back. I lived in Quebec for five years where maple syrup is cheap and plentiful. Quebecers purchase their maple syrup in packs of four 18 oz. cans.

Life is too short to eat margarine !

I hate eating fake food, like taco Bell or something like that

Kraft Singles get their colour from anatto, which is a plant grown specifically to dye cheese bright orange in order to mimic the natural colour that authentic Cheddar has. In fact all orange coloured cheese, natural or not is dyed using this plant.

What about the fact that oat milk has as much seed oils as fries and as much sugar as in soda?

False, wasabi isnt only grown in Japan. There are producers in Tasmania, Australia and New Zealand also.

Man, there's a lot to disagree with here. The orange color in American (and cheddar and other cheeses) is Annato, a natural food coloring from a seed. If it's made well, it's pretty much a cheese blend with sodium citrate added. I can't remember the last time I've seen a margarine-style product that used margaric acid or had trans fats, here in the US at least. I think that's still allowed internationally though. Syrup is syrup which is sugar. That sugar either comes from tree sap, or corn, but don't pretend that tree sugar is nutritionally better due to trace amounts of minerals, and corn sugar is bad. If I get syrup, it's real maple as I like the subtle extra flavors, but if someone or a family can't afford a $10-25 12oz bottle, there's nothing wrong or shameful with going the cheap route. Imitation Vanilla can be made in different ways. A decent process is extracting it out of wood, like what whiskey does in barrels. There's also the coal tar route which requires much more chemical processes, and is used more on an industrial scale (tons of packaged foods). OR, if the product comes from central America, it can use Tonka Bean which is a known carcinogen. Most manufacturers of wheat bread including 100% whole grain, end up throwing extra sugar into the recipe and molasses for color and flavor since whole wheat bread has textural and flavor "challenges" for the standard 'murican palate. The same goes for a lot of milk alternatives. Depending on the base product they have to add other gums to improve the texture (they can be chalky or not thick enough) and use sugar to help mitigate unwanted flavors. Putting that aside, the most popular variety is Almonds; deemed a "superfood" but the farming practices for them are environmentally problematic. And Wasabi is being grown in more places than just Japan. It's still a difficult and expensive crop as t's an amazingly finicky plant, but it's also grown in New Zealand, Tasmania, the Oregon/Washington area and I'm sure plenty others as there's financial incentive.

Stick with butter,get it!HaHa!

beneen? what kind of robot narrates this

is that still healthy?

I disagree with the bit on the cheeses and margarine, both have their uses. American cheese is a great thing to have for getting cheese to melt smoothly, having a slice or two in combo with other cheeses makes it work extrmely well since it's properties carry over to the other cheeses when cooked together and it's a very mild taste that seems to enhance most others. Magarine is useful for a lot of different things due to recipes that specifically call for it...

I Can't Believe It's Not Butter does not contain any hydrogenated oils, i.e. trans fat. I really like this channel, but I often wonder where you guys get your information or if the information you're using is up to date.

My husband can't eat imitation crab. He's allergic to the real thing, and there's just enough "crab essence" (or whatever it is) in imitation crab to trigger that same allergic reaction.