Why Kosher Food Is So Expensive: Acidic Acid!
Posted by Oyster on September 15, 2010
In case you were wondering why kosher food is *so* expensive, look no further than the ingredients! With such exotic, unheard of materials such as acidic acid, how could you reasonably expect such rare fare to go for a lower rate? Bear in mind that we’re not talking about basic acid, nor neutral acid, but ACIDIC ACID! That’s like the whole reason that Hebrew has double words, like noon-noon, mish-mish, and kum-kum, it’s bad-ass! It’s more acid than acid! It makes you more human than human! More hummus than hummus?!
I don’t know if I’m embarrassed more as a Jew or as someone who has taken college chemistry. I don’t know whether I’m more mad at the FDA for not calling b.s. on crap like this, or more disgusted with myself for still trying to finish this ketchup from Passover. 🙂