1133
this is why schools still assign upton sinclair
(slrpnk.net)
(and why conservatives hate public schools, ofc)
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this post was submitted on 16 Jul 2025
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I've seen a youtube video about that, and from what I remember it's was detectable as soon as it went over 10% or so. Although a corporation could easily get it over 10% without issue if they used the right particle size, mixing technique and treatement of the sawdust.
It honestly wouldn't surprise me if some cheap seasoning is partially sawdust or similar.
e.g., cellulose, added to kraft parmesan as an "anti-caking agent."
I love how they insist it's not sawdust - since they don't literally use the byproduct of lumber milling, like the shit they sweep up from the floor. But it's still wood turned into a powder, which the term "sawdust" is perfectly valid for.
It's crazy to me that they try to sell that shit as anti-caking because any time I've ever tried to use that garbage it's always caked anyway.