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tv   Nash Potreb Nadzor  NTV  June 29, 2025 1:00pm-2:00pm MSK

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they heat it up to white heat and it turns into a toxic poison, it is a probable carcinogen for humans, here it is, the symbol of capitalism, sesame buns, among them a meat cutlet or a fish one, connoisseurs contrast them with the advice... we should also bite, although maybe there is chilean salmon, turkish dorado on the shelves, and soviet hits have disappeared into thin air, well, for example,
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a fish with a name that made many people smile, prostipoma, forgive me, they valued it for its excellent taste and the absence of the intrusive smell of fish soup, this one was affectionately called ledyadka, it has a shrimp taste and the fillet is completely boneless. this is not a poster for the film dunes at all, but also a hit of the soviet fish departments, a mysterious snake fish called lamprey, haven't heard of them for a long time, where did they go, maybe they are all sold abroad now or have they been renamed to sell at a higher price?
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and if they are sold somewhere, how much do they cost and are they worth our attention, this is not an excursion to the drawbridges, there are no curious tourists in the boat, this is what an underwater one looks like hunting for petersburg vampires, underwater creatures called lampreys. here it is, the neva lamprey, a lamprey caught right near the hermitage. the lamprey is not a fish, although it lives underwater, a distant relative of fish, a cyclostomal vertebrate, and it feeds on fish, attacks, bites into the skin with sharp fangs, drinks blood, and like a real vampire, biologists enlighten. the lamprey is afraid of sunlight, so it is caught only at night.
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bloodsuckers and now they need to be quickly, no, not doused with holy water, but sorted and sent to the shelves, after all, the lamprey is a delicacy, which in the baltic countries, for example, is valued no less than dutch herring or norwegian salmon. our latvian lamprey from the village of tsarnikovo is included in the register of national products of the european union, and the recipes for its preparation are protected by the law on geographical indication.
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during the lamprey fishing season , festivals are held here in its honor, and huge queues form at the piers. we drove two hours from another city for fresh lamprey. it's delicious. however, to appreciate the lamprey at its true worth, you need to have an iron grip - shows the chef of an elite moscow restaurant. the cooking process is too reminiscent of a horror movie. to begin with, pavel advises getting rid of the layer of thick mucus. note how slimy it is, i hold it in my hand because it just slips out, to dissolve the mucus, the lamprey is kept in salt for at least half an hour, and then carefully wiped with a napkin, even a drop will remain, it will taste bitter, the same thing will happen if you do not cut out the gills, their legs are so seven pairs, that's why another nickname stuck to it, seven-hole, you need to cut off the head exactly...
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according to the last seventh tyrka 1 2 3 4 5 6 7 and we cut it off, but there is no need to gut it, because they are caught during the nest. when the lampreys do not eat anything, we leave it, because there is pure caviar inside, and you do not have to fish out the bones, and there is simply no hunog, only small cartilages, so you can safely send the whole thing to the frying pan or to the smokehouse. the most famous russian culinary blogger has long dreamed of trying the lamprey max brand. in front of his 2 million subscribers, he has already tasted salads. jellyfish, rabbit kidneys, shark fins, pigeon meat, frog meat, the texture, of course, gives away the frog here, but the lamprey has not yet been caught in public catering, restaurants
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cook it only to order, and you can only fish it out on the internet network of participants, the price, although it bites into the budget, but max assures that it is worth it. severe frosts in december on the amur river, but it is at this time that the lamprey goes in thick shoals under the ice, in one shift they catch tens of centners of this amazingly tasty fish. they fried it, dried it, smoked it,
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canned it with oil, scientists studied the lamprey and wrote books about its benefits, this seafood, by the way, contains a lot of iodine and omega fatty acids, picture. degrees they are found in the baltic sea basin in our gulf of finland they are found in principle in the eastern baltic they are quite numerous. minogus - soap from the shelves in a wave of beautiful and often tasteless and not very healthy, but much cheaper imported
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fish. that is why fishermen are afraid to waste their energy on this sea monster, because buyers may not appreciate the new product and pass it by with disgust, but come up with our. zhivku, in order to profitably sell lamprey, advertisers have not yet had time, there is not enough advertising and marketing, if in black form in fried, i think that it would go down with a bang, and as an appetizer, and as a separate dish, and as an ingredient for warm salads, here in the ussr marketers did not sit idly by, therefore, barely in the sixties on the counter splashed out a fish novelty under the name prestipomo, it was immediately promoted with the help of... posters, but the soviet citizens found the name so strange that the stranger, the correspondent katya tikhaya was surprised, was immediately renamed. new, new, woman, don't pass by, where are you going, new fish, prestipomo, will decorate
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the table of any home, what you said, ugh, what kind of prestipomo, children go here, and not prestipomo, but pri. poma, although, as soon as this sea bass, which flooded all the shelves of soviet stores in the sixties did not call names and grow up priests and forgive, forgive, the main thing is, they bought , oh, as if the choice was huge, especially since against the background of pollock sprat, fatty fish without bones, seemed a real delicacy, and cost almost the same, because they caught it, but a lot, woman, so how much do you owe? the mysterious pristepoma lured, because it was exotic, because it was caught not in soviet seas, but in neutral waters near the hawaiian islands. in the eighties, pristepoma was mined, its catch exceeded 100,000 tons,
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and this was pristepoma from the pacific ocean basin, they found an unused stock, only then it turned out that under the guise of pristepo we caught not only it, but... but also five other fish very similar to it, but soviet citizens were already fed with pristep, in general, they did not go into detail, they liked the word prestipoma... and they began to sell it under this, or rather, many-many other fish, under the name prestipoma in stores, now all these fish previously listed as pristipoma are also sold, but under their true names, finally figured it out, and what's next? don't change the channel any further, so as not to miss the most important thing, is ice fish so white because it is frozen? and where does it swim to russia from? people loved it, it was snapped up instantly. and what cheap
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fish do they brazenly stuff cans with instead of healthy ocean saury? which of the manufacturers of foil, parchment and food film rolls much less than they promise. foil is fragile, so there is no other way here. in which factories is sunflower oil heated to the point of being finished, it turns into into toxic poison. it is a probable human carcinogen. all. even more drive, drive, darling,
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here you can connect to t2. yes, and when connecting , the price for the tariff will be frozen forever. and will never change, you don't think that we just like permafrost, the prices for tariffs are frozen, forever, connect, summer sale in auchan, everything for the home, cottages and recreation, ashen everything profitable here, parents of rich and famous traitors, did it himself, himself, let him get out of it, they loved them, raised them, but what coin did the kids repay, jumped out into society and now carries all sorts of,
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the famous soviet fish prestipoma turns out not to have disappeared at all, it's just that now fish of this species have finally begun to be sold under their real names, here are lucean, sladkogub and kurvila were also pristepomymi. sometimes they can be seen under the trade name litrin. you can find out the taste of the cult soviet prestipoma taking any of these fish. structures. meat fibers are basically the same, you can fry it according to the recipes of soviet housewives, rolling it in flour, but the chef advises to bake it, stuffing it with lemon, garlic and parsley, so that during the cooking process the aroma comes out , it is soaked with the aroma from the inside, in addition to the fact that it will be cooked on top, here we also lay out
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our vegetables neatly, in principle in any order, they will be used as a side dish and will give a little juice for ... our sauce, so that do not overdry, add a glass of water, wrap it in foil on top and put it in the oven for 40 minutes , very juicy, tender meat, with a sweetish taste, very nice, but you can't get the original steppe in russia, its population is due to the mad ... they catch it, has it thinned out much and now it is specifically last century that japanese fishermen, but in the land of the rising sun it is a rare delicacy, and the star of soviet cinema natalia gvozdikova remembers with nostalgia a fish called ice. this fish is good because it is very light, it is light,
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this portion is enough for two men to feed easily. ice fish. so white, because it is frozen during transportation, where it is brought from, i will tell you in the second part of the investigation, do not miss it, it is becoming a rare guest on tables from saury, because in russian waters in recent years it has become disappointingly small, but there is a lot of sardines and vosii, so one of the large factories began to pack in a can with the inscription saury, sardine and vosii, which caused ... a storm in the state duma about a storm warning for swindlers and not only about this in the summary of the most important consumer news. primorskaya saury - the inscription on the canned goods is emblazoned. brand russian fish world, however, in the can it is not saury at all, but sardine, which is about six times cheaper, but the company only denies it, like,
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did you read the fine print, just below it is written, imitation saury, but weak primorskaya saury in quotation marks, but the deputies thought it was dishonest, at their request, rospotrebnadzor takes the fraud for investigation, i hope the labeling rules will be tightened. coca-cola, unlike saira , never disappeared from russian shelves, even when this western corporation fled russia, the fizzy drink was immediately imported as a parallel import, but the departure of the official manufacturer was also used by criminals who began to bottle basement counterfeit products, and one such production facility was once again shut down. the gang that was making counterfeit sodas in the industrial zone of ulyanovsk was called op by security forces. g- coca-cola people, because they were shut down not just a basement with a couple hundred bottles, but a whole factory that was bubbling around the clock without days off for a year and a half and from where fake cola,
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pepsi and other lemonades were shipped to well-known chain stores all over russia, when the fsb investigative committee officers descended on the workshop, a batch of 140 thousand bottles was being prepared for shipment, at such factories no one cares about quality. and safety, be careful, and pharmacologists learned about the risks of using the well-known antibiotic azithromycin. the ministry of health warned of mortal danger medicine, which is in the top 10 best-selling and is especially in demand right now during the cold season. azithromycin is often prescribed to those who are being treated for pneumonia, bronchitis, tonsillitis, atitis, pharyngitis and many other diseases. however, the other day, doctors at... about the most dangerous side effect of the drug sent letters to pharmaceutical companies with a demand to supplement the section on side effects.
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in the section side effects in violation of the heart and blood vessels with a frequency of purity is unknown, supplement adverse reaction sudden cardiovascular death. azithramycin is a drug that is used, widely used successfully used for, well, probably several decades, probably. the most one of the most prescribed antibacterial drugs. through active monitoring, observational studies and so on, additional information was obtained that it in rare, in rare cases can prolong the kut interval on the electrocardiogram, this is a certain marker of a violation rhythm, causing an increased risk of these dangerous arrhythmias, dangerous tachycardias. it's a shame that another antibiotic is being taken out of the lineup, there aren't that many effective ones left, here... many want to shake their fists at pharmacists, saying that they charge crazy money for the medicine, but they themselves produce deadly pills, and yes, the information
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should be verified, but it's time to learn that there are no safe drugs, that an antibiotic is an antibio, that they harm us in any case, and not just bacteria, that they are only available by prescription, and not by begging pharmacist, sell on the sly, what about the situation when they work? antibiotics have become so few that they have become a rarity, led to the fact that we ourselves illiterately take them for runny noses coughs, which in general do not need to be treated, doctors already have a sore throat to tell us that antibiotics are useless for viruses, that the main help for the body is to sleep more, drink a lot of water, well, and garlic, raspberries, jam, as desired, and chicken broth, well, judging by the results of tests. it is also time to sell it by prescription, so much sometimes antibiotics in chicken, now about the quality of sunflower
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oil, which is becoming more expensive, fortunately not as much as butter, but its price is also sliding upward, outpacing inflation, growth over the past year by almost 13%, but now the oil will definitely slow down, because the government has sharply raised the export duty on this liquid gold from russian... fields, which means that it will be more profitable for oil makers to sell goods to russians, and not to foreigners, so it will be possible to choose, i focus not on price, but on quality, the whole truth, which i am now and i will tell you using the example of the contents of bottles from these brands : oleina, zateya, spar, sloboda, dol'skaya zhizn. good, taste of pitchfork: in which bottles the oil is not fresh, therefore it will go rancid even before the end of the declared
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expiration date. in which ones there is a lot of dirt that is formed when the seeds are tortured in factories? in oil there are many fatty acids, which are contraindicated in light and air, because they oxidize fats, that is why it is important to keep vegetable oil in a dark cabinet, and use an open bottle within a couple of months, but it happens, that even the oil that you just bought already has a bitter taste and a musty smell, which means that the oil was not fresh or was stored carelessly. and oil: sweet life, turned out to be slightly oxidized, so far everything is on the border of the norm, but still, experts advise using up such a product as quickly as possible. by the end of the shelf life, such oil may have a rancid taste. oil in which the acid number is exceeded, in addition, is not suitable for creating mayonnaises, sauces, since it will mix worse, it will not give the desired texture to the product. but what the law says can't be is...
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they appear when the seeds are heated in a factory to squeeze more oil out of them. in the body, these chemicals turn into potentially toxic glycidol. there is enough evidence of the carcinogenicity, genotoxicity of glycidol, that is, its ability to damage dna. according to the classification of the international agency for research on cancer, glycidol is classified as group two, that is, it is a probable human carcinogen. and glycidyl ethers were found in a bottle of undertaking, there shouldn't be another carcinogen in the oil, benzopyrene, of course, sunflowers are saturated with it, swallowing exhaust fumes or factory smoke in the fields, even refining won't be able to remove the poison from such seeds. so, now i'll give you a hint about what our consumer protection service has dug up from its team, then there'll be a commercial break for a couple of minutes, we'll continue,
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don't switch. what kind of sunflower oil shouldn't be stored in the refrigerator? is the empty space in bottles of oil filled with a special gas? how much money can knowledge about this bring? what will we do? cook from carbonate? which of the manufacturers of foil, parchment and food film rolls much less than they promise. foil is fragile, so there is no other way. baking paper is impregnated with poisonous sulfuric acid at factories, it repels water well and... ice fish is so white because it is frozen, and where does it swim to russia from? people loved it, it was snapped up instantly. on june 16, valentina talyzina flipped through the pages of the recording of the program secret for a million. do you remember me? the main thing is, so that you don't forget me. and after 5 days the sad news came: the people's artist is gone. you won't be able to forget me? how she celebrated her ninetieth
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anniversary received. congratulations from the president, and have you personally met with vladimir putin, i like him very much, what worried the people's favorite, love, that's not the word, she is my last love, what the actress dreamed of, the legend, i want a little chubby , what i regretted, what to regret, life has passed, it has passed as it has passed, the last secrets of valentina tolyzina on the ninth day.
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divide property during a divorce, and the most expensive - children. on it filed a lawsuit to deprive him of parental rights, it's jealousy, she saw how beautiful his chosen one is, with whom do celebrity children end up growing up after high-profile... parents i haven't seen the child for 3 months, he lives with his mother, he has a brother there, he has a grandmother there, a man needs support, we don't need love, what alimony can celebrity children live on, everything was provided for, well done, why does a child need a lot of money, no, i'm serious , what is it just to survive on, 15,500 for two children, 14,253 there are rubles, sanami, rags, drive him away with his 14 thousand, why are fathers deprived of their surname, his passport?
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but there are none from these bottles, which means, without thinking, you can take any oil from the green lines, you can also use oils of these two brands, just to their quality there is, well, a wish, and the most pleasant thing is that our consumer protection service is not only important up-to-date information that helps to save the family budget and choose high-quality goods and services, those who have this knowledge. now they can also earn some money, hello,
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hello, ntv television company, my name is oleg solntsev, the program is our consumer protection service, what are you talking about, we are filming a segment in this store, and i would like to, yes, if you answer, then the money is yours, we know , we all see what they want, you choose a product from your basket, in the first round i multiply its cost by five, in the second by 10 of another product by... i've only just met you, kurabye,
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what are you giving me 224 rubles, she wanted to win more, but you'll still have that chance, 224 rubles are at stake, which i multiply five, what kind of sunflower oil is better not to store in the refrigerator, refined or unrefined, how unrefined, that's right, please, that's it, both the money and the product are yours, choose a product for the next bid, maybe it's your turn now, well, let's have milk, milk, look how much it costs 123.49, 123.5 rubles we multiply by 10, wow, what vegetable? oil withstands heat worse than others,
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flaxseed or avocado, no one else, i don't know, i think avocado, avocado, probably the smoke point unrefined avocado oil 270°, the smoke point of flaxseed oil is 107, flaxseed oil tolerates heat worse than any other, so only in salad. 183 rubles. multiply their cost by 15. which unrefined oil is more resistant to high temperatures, olive.
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609 rubles. let's say 470 rubles. and multiply this cost by 20, what gas is used to fill the free space in a bottle of refined oil, carbon dioxide or nitrogen? since we do not know the exact answer, so we guess, we say nitrogen, what are we going to cook from carbonate, oh? and we are not going to cook anything from carbonate, because it is
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yours, fifth, last question, place your bet, it is the very bottom, opački, the very bottom, dorado, dorado, this costs 914 rubles. as i promised, i multiply its cost by 25, you gave me this, and i will put this in front of you, sunflower vegetable oil. yes, soy sauce and coffee and coffee, arrange these products in ascending order of price, coffee costs 650 rubles, that's probably how much by age, so it seems to you so far, yes, how much can oil cost for yourself, well, five is 500 rubles, soy sauce is 300 rubles, probably, soy sauce, the first one, probably, yes, yes, then, yeah? yeah, the thing is that there is not
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too much difference here, they are all very close, so maybe there is a difference of 50, well, if i gave you a pack of butter and a car, you would have your bearings, we won’t catch these, you understand, so that’s how we chose, i’m showing you the cost of coffee, a thousand rubles, for this coffee, the cost of the sauce is 970. the question is whether the butter is in its place or not, no, no, 730 rubles. the difference is big, thank you, here. please, how will you divide it, we'll figure it out, thank you, thank you, if you want to blame someone for sweet binges, then you can blame this guy, the swiss alfred gauci,
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because it was he who invented foil for confectioners, and they began to wrap chocolate in it, after which it became much easier to sell it. and it appeared in almost every store, the sweets did not melt longer and did not smear, as a child i kept foil as a treasure, now there is a roll in every kitchen, just like with oiled baking paper, parchment, and even with cling film, you can't really save them anymore, but... the floor service suspected that the manufacturers themselves are saving them for us, like prices are rising, but these are holding on, isn't it because these lifesavers are getting thinner and thinner, let's check how much foil, paper,
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film is in these packages, is it as much as promised, who should we tear apart for quality? wax, and whose is shiny? in the kitchen, foil, parchment and cling film are used in small pieces and it is very difficult to estimate the length of the roll, the manufacturers certainly do not expect that the rolls will end up on
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the football field. many brands produce foil, all of them promise the same length, 20 and width. 29 cm. correspondent lena sakhno and independent experts are for the referee today. oh, to be honest, i am already tired of measuring the length with such a painstaking method, but the foil is very large, so there is no other way here. and now. the field does not turn green, but silver, and if the width of all brands is maintained at exactly 29 cm, then up to 20 m in length, not a single foil lasted, 19 m 76 cm instead of the declared 20 m. chef martin vozar is shocked, he can use up a whole roll in one shift. and it turns out that in a month there may be 25 m missing, well 80, that's already enough for lasagne, that is, for one lasagne this manufacturer deceived the consumer, not only for one serving, that's , consider, well, somewhere from six to eight servings, six lasagne, yes, yes, but all these brands and even what is needed,
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did not play for a red card, according to gost, there can be plus or minus foil in a roll 5%, the error is the same, it is the same for everyone... with a minus, of course, but within the law, after all , in some rolls there is less foil, in others, like in this one under the master fresh brand, there is more. and this may be, a long time ago, when the equipment was rough and imprecise, it could cut the foil, chew it up and they cut it by eye, they explain at this plant, but there are no such ones left in the industry. conveyors have been automated for a long time, the length is controlled by laser sensors, so the operator enters into the computer that he needs a piece of length 6 m and 4 cm, these 4 cm or 10 at different factories are different, they are laid so that the foil sticks to the sleeve, that is, the buyer will not be able to use them so that the foil is wound to the roller, does not move, does not go away and is on the roller and this tail is displayed, which is wound on the spool,
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this error of 4 cm, there are different ones, here the machine has done its job and measures the finished foil. with a ruler, to prove that modern errors are negligible, well, let's take 5990 for breakage, this is 6 m minus 1 cm, a small error is acceptable when buying a roller, if you find a large shortcoming, then this is either a defect or a fraud, however , not only the width and length determine the quality of the roll, because the strength of the material also depends on ... thickness, have these brands worn out? the accuracy of this micrometer is 1. millimeter. foil is measured on different sections of rolls. all of the seven samples we have presented correspond in thickness to the data declared on the labels, especially
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considering that the manufacturer declares an accuracy of plus or minus 2 micrometers. martin vazar is pleased, at least the thickness is in order, they say the cooking result will be predictably brilliant. immodest, although the chef can afford it. so, you can already work with this foil, what would you cook? on such foil, i would cook baked fish with eggplant and zucchini, and why exactly this dish? because i am now on a diet, and will the chef want to cook with this parchment, all the rolls are 25 m long and 38 cm wide. be so, so they promise,
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again, the width is fine for everyone, but the length suffers, gornitsa, bakery line and gurmanov did not skimp even on extra centimeters, here domovushki is missing 80 cm, and lambert is almost a meter by 3 m, in short, wow, that's 10 biscuits here we can see by the look that this paper will not be very high quality, it is light , it does not shine, this means that there is not enough siliconizing agent, that is, they save not only on the length, the siliconizing agent is responsible for the fact that the baking paper does not stick, does not burn, the dish ... this is an additional layer of silicone like on a grill, so that
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fat does not pass through the paper, it repels water well and maintains the heating temperature. every kitchen has baking paper, if you haven't run out, it makes life much easier, but only if you know the difference between its types, any so-called parchment for baking is made from cellulose, thin porous paper is rolled out of it, which... sulfuric acid, it destroys part of the material and the upper layers seal the lower ones, after that from paper wash out the sulfur residues, dry, roll up for sale, it is more difficult to wet, greasy, burn than ordinary paper, it can withstand heat up to 180 °, the main thing is to grease it with oil so that the charlotte, easter cake or something else does not stick, but there is parchment that can withstand and ... it acts as a non-stick fireproof
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coating. the characteristics and type of paper are described on the packaging, but factories can vary the thickness, so parchments from different companies behave differently. all siliconized samples we got a thickness of about 40 micrometers. thickness, surprisingly, it means that it coincides for different manufacturers, and for a sample without silicone, the thickness turned out to be about 70 microns, that is, instead of a silicone coating, the paper was made thicker so that the dishes would not burn the psyche of those who minimize contact of food with chemical components, such are also advised to avoid snow-white baking paper, because to obtain such a shade, parchment is soaked in chlorine or other bleach. if there are inscriptions and drawings on the parchment, it is better to look for confirmation on the packaging that food paints were used and
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that they will not saturate the cookies with toxins, but it happens that the notorious centimeters are not enough and it would seem that where there is nothing to save, as it turned out in the field, even the manufacturers of food film twist and feint, this is the last and necessary pause, because at the end is the most important, unexpected, so in order to learn this, you need a break, warm up, think about it, here is what i will tell you after the advertisement, which of the manufacturers of food film rolls up much less than it promises, it's a little crumpled here, well, let's give the manufacturer a break, ice fish has such a special taste because it's flavored, the taste of this fish is very similar to shrimp meat, where did the former come from? soviet hit is sailing to russia. people loved it, it was snapped up instantly. return to the theater of maria zvonareva.
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i didn't get so much in the theater, and the theater is? i want to master a percussion instrument to the end, because every time i practice, i find for myself some new colors, and new timbres, and family values ​​of anton and elena khabarov, i perform a very simple function in the family, i love, i am loved and i earn a day.
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here is the best that could be expected. this is russian humor and russian drama, these are such emotional swings, that is, i haven't laughed and cried like that for a long time , there was not a single breath in every minute, there was not a single second. without emotions, some manufacturers of foil and parchment save and do not finish them in rolls, as it turned out, the manufacturers of food film are also lying. there are guaranteed to be two of them in these rolls.
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what a spread, buyers of big city life and pattara films even get a little more than promised, in a lambert roll, exactly as much as needed, the rest have a little, noticeably or shamelessly less, some companies save on width.
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you can't do this at home or unwind in a store, but my team has been unwinding balls of trickery and more complicated ones for 10 years, muffling the advertising rustle louder, tearing apart the image of larger brands, to make the stores safer, to make the goods on the shelves more honest, and now is the time to return to the topic of fish and other seafood, which in soviet times were regularly. called lamprey , they don't bring to stores because it looks repulsive, and to make
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people bite this seven-gill snake with a hundred teeth, you need to invest heavily in advertising. objectively, it can be cooked deliciously, the fact that it doesn't look very beautiful, well , many fish are not beauties, let's say again. and another soviet hit - the fish pristepoma it turns out that it hasn't disappeared anywhere, now all the fish that were called steppe fish are on the shelves under their true names: litrin, lucean, sweetlip, curvila, the real name of this fish is white-blooded pike, but in the ussr they were called affably icefish, the famous actress natalia gvozdikova recalls that icefish...

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