Sylvain Charlebois discusses the subtle alteration in the nutritional composition of some products as manufacturing costs soar in the industry.

  • MisterD@lemmy.ca
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    1 year ago

    Restaurants too. you need 2 subs at Subway to feel full. you can eat an entire pizza at Dominos.

    WTF did they do to the bread?

    • Echo71Niner@kbin.social
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      1 year ago

      What’s the matter? Do you find it displeasing when Subway counts the olives, lettuce pieces, and rotten frozen tomatoes? Why anyone would choose to eat at that filthy Subway store is beyond me. In Toronto, a cold cut sandwich now costs $13 before tip.

      • Smoogy@kbin.social
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        1 year ago

        Sure.

        Though tbf sandwiches are the easiest thing to make. Why people are getting something that costs under 4 dollars to make at home in under ten minutes and instead pay to have it made for 13$ and then complain about it but then keep going back is very bizarre to me. You’re paying a buck a minute for someone to slap separate, non cooked ingredients together for you. That’s 60 dollars a minute to just throw pieces of food into another form.
        And you’re not even staying at subway to eat it. People get it to go and eat it anywhere else they could bring their home sandwiches to.

      • MisterD@lemmy.ca
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        1 year ago

        They can count all they want. It won’t fill anybody.

        I can get sub at a supermarket for 6-8$ and it’s way more filling.

    • Peppycito@sh.itjust.works
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      1 year ago

      It’s carbohydrate foam now. It used to be you mixed water, flour and yeast and let it sit for hours. Time is money, so now they force it to happen faster and the result is less flour and more bubbles = more profit.