This is all kinds of funny to me. So, after Kraft was done reading your faces to decide what you wanted to eat, they decided that you needed more vegetables. Are powdered vegetables still, um, vegetables? At all?
Kraft has started sneaking powdered vegetables into their classic macaroni and cheese in an attempt to get kids to eat healthier, company reps announced, a move that has some health advocates riled up.
“Mom is looking for ways to sneak veggies into her kids’ diet,” said Kraft rep Alberto Huerta—so, naturally, the company began adding a half-serving of freeze-dried, powdered cauliflower to the pasta flour in their neon-colored childhood favorite. The company claims the cauliflower-infused noodles taste just like the classic version, and it’s been selling quite well in Canada, of all places.
Of course, Kraft isn’t the first brand to start slipping a little something into their mass-marketed junk: Chef Boyardee includes enough tomato in some of their canned pasta to qualify for half a cup of vegetables per serving, and Ragu has some sauces that claim two servings of veggies. And of course, we can’t forget Jessica Seinfeld, who wrote (and was unsuccessfully sued for plagiarizing) a cookbook called Deceptively Delicious, which advocates pureeing spinach into your child’s brownie batter.
But Marion Nestle, a professor at NYU’s department of nutrition, food studies and public health, isn’t having any of this nonsense: “What a silly idea,” she said, pointing out that freeze-dried vegetables lose their nutrients. Ellen Satter, a registered dietitian and author of Child of Mine: Feeding with Love and Good Sense, has said that “If you are dishonest with children about their food, they become suspicious, cautious and reluctant to try new food.”
It’d be too much to ask to just do one of the 1,000 other sensible things. Nooooo, they’ve got to turn it into powder in order to incorporate it into their foods. Powder. Powder. Good grief.
Eat up, y’all. Or not.
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2 large eggs
2 7oz boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skin removed
1/2 cup finely chopped apple
1/4 cup fine dried bread crumbs
1/4 cup thinly sliced green onions
2 tablespoons mayonnaise
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1 tablespoon olive oil
Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.
Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.
Serve cakes with aioli.
I kinda don’t know what to do with this one… so I’ll let The Street tell it:
The recent class-action lawsuit brought against Taco Bell raised questions about the quality of food many Americans eat each day.
Chief among those concerns is the use of cellulose (read: wood pulp), an extender whose use in a roster of food products, from crackers and ice creams to puddings and baked goods, is now being exposed. What you’re actually paying for — and consuming — may be surprising.
Cellulose is virgin wood pulp that has been processed and manufactured to different lengths for functionality, though use of it and its variant forms (cellulose gum, powdered cellulose, microcrystalline cellulose, etc.) is deemed safe for human consumption, according to the FDA, which regulates most food industry products. The government agency sets no limit on the amount of cellulose that can be used in food products meant for human consumption. The USDA, which regulates meats, has set a limit of 3.5% on the use of cellulose, since fiber in meat products cannot be recognized nutritionally.
“As commodity prices continue to rally and the cost of imported materials impacts earnings, we expect to see increasing use of surrogate products within food items. Cellulose is certainly in higher demand and we expect this to continue,” Michael A. Yoshikami, chief investment strategist at YCMNet Advisors, told TheStreet.
Manufacturers use cellulose in food as an extender, providing structure and reducing breakage, said Dan Inman, director of research and development at J. Rettenmaier USA, a company that supplies “organic” cellulose fibers for use in a variety of processed foods and meats meant for human and pet consumption, as well as for plastics, cleaning detergents, welding electrodes, pet litter, automotive brake pads, glue and reinforcing compounds, construction materials, roof coating, asphalt and even emulsion paints, among many other products.
Cellulose adds fiber to the food, which is good for people who do not get the recommended daily intake of fiber in their diets, Inman said. It also extends the shelf life of processed foods. Plus, cellulose’s water-absorbing properties can mimic fat, he said, allowing consumers to reduce their fat intake.
Perhaps most important to food processors is that cellulose is cheaper, he added, because “the fiber and water combination is less expensive than most other ingredients in the [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][food] product.”
Indeed, food producers save as much as 30% in ingredient costs by opting for cellulose as a filler or binder in processed foods, according to a source close to the processed food industry who spoke with TheStreet on the condition of anonymity.
Inman said that in his 30 years in the food science business, he’s seen “an amazing leap in terms of the applications of cellulose fiber and what you can do with it.” He said powdered cellulose has a bad reputation but that more of his customers are converting from things like oat or sugar cane fibers to cellulose because it is “snow white in color, bland and easy to work with.”
Most surprising, said Inman, is that he’s been able to remove as much as 50% of the fat from some cookies, biscuits, cakes and brownies by replacing it with powdered cellulose — but still end up with a very similar product in terms of taste and appearance.
“We’re only limited by our own imagination,” Inman told TheStreet. “I would never have dreamed I could successfully put 18% fiber in a loaf of bread two years ago.”
He said cellulose is common in processed foods, often labeled as reduced-fat or high-fiber — products like breads, pancakes, crackers, pizza crusts, muffins, scrambled eggs, mashed potato mixes, and even cheesecake. Inman himself keeps a box of Wheat Thins Fiber Selects crackers, manufactured by Kraft Foods(KFT_)’ Nabisco brand, at his desk, and snacks on them daily, clearly unmoved by the use of wood pulp in its ingredients.
“Most consumers would be shocked to find these types of filler products are used as substitutes for items that they believe are more pure,” Yoshikami said. “We would expect increased disclosure to follow increased use of cellulose and other filler products as the practice increases in frequency.”
Wondering what’s on the list? Don’t worry. I’ve got you covered.
- Aunt Jemima Frozen Blueberry Pancakes
- Aunt Jemima Original Syrup
- Aunt Jemima Original Syrup
- MorningStar Farms Chik’n Nuggets
- MorningStar Farms Chik Patties Original
- MorningStar Farms Buffalo Wings Veggie Wings
- Eggo Nutri-Grain Blueberry waffles
- Eggo Strawberry Waffles
- Eggo Blueberry Waffles
- Cinnabon Pancakes Original
- Cinnabon Pancakes Caramel
- Cinnabon Snack Bars Original
- Cinnabon Snack Bars Baked Cinnamon Apple
- General Mills
- Fiber One Ready-To-Eat Muffins (Wild Blueberry & Oats; Mixed Fruit, Nuts & Honey; Apple Cinnamon Bun, Banana Chocolate Chip)
- Fiber One Original cereal
- Fiber One Chewy Bars (90 Calorie Chocolate, 90 Calorie Chocolate Peanut Butter)
- Fiber One baking products (Apple Cinnamon Muffin Mix, Banana Nut Muffin Mix, Blueberry Muffin Mix)
- Pillsbury Moist Supreme Classic Yellow Cake Mix
- Pillsbury Mozzarella and Pepperoni Pastry Puffs
- Pillsbury Cheese and Spinach Crescent Pastry Puffs
- Pillsbury Artichoke and Spinach Bread Bowl Bites
- Pillsbury Buffalo Chicken Crescent Pastry Puffs
- Pillsbury Cream Cheese and Jalapeno Bread Bowl Bites
- Betty Crocker whipped frostings (Strawberry Mist, Chocolate, Cream Cheese)
- Betty Crocker Vanilla Amazing Glazes
- Duncan Hines Cake Mixes (Devil’s Food Cake Mix, Dark Chocolate Fudge, Strawberry Supreme, Fudge Marble, Classic Yellow, French Vanilla)
- Weight Watchers
- Vanilla Ice Cream Sandwich
- English Toffee Crunch Ice Cream Bar
- Giant Cookies & Cream Ice Cream Bar
- Fish Filet Patty
- Premium Caesar Salad
- Chipotle BBQ Snack Wrap
- Premium Southwest Salad with Grilled Chicken
- Southern Style Chicken Biscuit
- Strawberry Sundae
- Natural Swiss Cheese (used in McRib, Quarter Pounder with Cheese, Angus Mushroom & Swiss, Premium Grilled Chicken Club Sandwich, Premium Crispy Chicken Club Sandwich, Angus Mushroom & Swiss Snack Wrap)
- Shredded Cheddar/Jack Cheese (used in Ranch Snack Wrap (Crispy and Grilled), Honey Mustard Snack Wrap (Crispy and Grilled), Chipotle BBQ Snack Wrap (Crispy and Grilled), Premium Southwest Salad with Grilled Chicken, Premium Southwest Salad with/without Crispy/Grilled Chicken, Premium Bacon Ranch Salad with/without Crispy/Grilled Chicken, McSkillet Burrito with Sausage)
- Barbeque Sauce
- Sweet ‘N Sour Sauce
- Shredded Parmesan Cheese (used in Premium Caesar Salad with/without Crispy/Grilled Chicken)
- Biscuit (Large and Regular) (used to make Bacon, Egg & Cheese Biscuit, Sausage Biscuit with Egg, Sausage Biscuit, Southern Style Chicken Biscuit, Big Breakfast with/without Hotcakes)
- Vanilla Reduced Fat Ice Cream (used in Strawberry Sundae, Hot Caramel Sundae, Hot Fudge Sundae, McFlurry with M&M’S Candies, McFlurry with OREO Cookies, Chocolate Triple Thick Shake, Strawberry Triple Thick Shake, Vanilla Triple Thick Shake)
- Sugar Free Vanilla Syrup (used in Premium Roast Coffee, Espresso)
- Sara Lee
- Jimmy Dean Frozen Breakfast Bowl (Sausage & Gravy)
- Jimmy Dean D-lights Turkey Sausage Breakfast Bowl
- Jimmy Dean D-lights Turkey Sausage Croissant
- Jimmy Dean Breakfast Entrée (Scrambled Eggs with Bacon/Sausage and Cheese Diced Apples & Seasoned Hash)
- Taco Bell
- Southwest Chicken
- Caramel Apple Empanada
- Corn Tortilla
- Enchilada Rice
- Nacho Chips
- Red Strips
- Strawberry Topping
- Zesty Dressing
- Jack In The Box
- Cheese, Cheddar, Shredded (used in Grilled Chicken Salad, Chicken Club Salad with Crispy Chicken, Meaty Breakfast Burrito, Hearty Breakfast Bowl)
- Cheese, Pepper Jack, Shredded (used in Chicken Fajita Pita, Southwest Chicken Salad with Grilled Chicken, Meaty Breakfast Burrito)
- Honey Mustard Dipping Sauce
- Ice Cream Shake Mix
- Log Cabin Syrup
- Mini Funnel Cake
- Mozzarella Cheese Sticks (also part of Sampler Trio)
- Smoothie Base (Mango, Strawberry, Strawberry Banana)
- Tortilla, Flour (used for Chorizo Sausage Burrito, Steak & Egg Burrito, Meaty Breakfast Burrito)
- White Cheese Sauce (used in Breakfast Bowl (Hearty and Denver))
- Wendy’s Arby’s
- Asiago Cheese (used in Spicy Chicken Caesar Salad, Asiago Ranch Chicken Club, Caesar Side Salad)
- Fat Free French Dressing (for Apple Pecan Chicken Salad, Baja Salad, Spicy Chicken Caesar Salad, BLT Cobb Salad)
- Blue Cheese Crumbles (used in Apple Pecan Chicken Salad, BLT Cobb Salad)
- Cheddar Pepper Jack Cheese Blend, Shredded
- Chocolate Sauce
- Coffee Toffee Twisted Frosty (Chocolate, Vanilla)
- Frosty (Chocolate and Vanilla)
- Frosty Shake (Frosty-cino, Chocolate Fudge, Strawberry, Vanilla Bean)
- Milk, 1% Low Fat Chocolate Milk
- KFC Cornbread Muffin
- Apple Turnover
- Honey Mustard BBQ Sauce
- Lil’ Bucket Strawberry Short Cake Parfait
- Lil’ Bucket Lemon Crème Parfait
- Lil’ Bucket Chocolate Crème Parfait
- Oreo Cookies and Crème Pie Slice
- Reese’s Peanut Butter Pie Slice
- Popcorn Chicken
- Strawberry Cream Cheese Pie Slice
The Street’s full list can be found here. It isn’t all-encompassing, but as far as popular brands go, it’s kinda bananas. The reality of cellulose is, in fact, that it is found in nature (obviously), but how is it extracted? If it’s removed from its natural context to be put into a processed product, how do we know that it’s being paired properly with everything it was naturally found with? It’d simply be easier to just use actual plants, but because the food industry is notorious for breaking items into pieces and finding uses for each of those individual pieces, we won’t get that. Cellulose serves as “fiber” because it is, in fact, roughage – because the stomach can’t digest it (as with any other fiber), it is simply pushed through the digestive system and out through the bowels, scraping any other – ahem – collectibles along and out the door, so to speak. But, when you pay for your food, are you paying for food or are you paying for “stuff that uses wood pulp as filler so that companies can give you less food?”
Oh, and y’all can thank Alice for the fact that we now know that such a thing as “organic edible wood pulp” exists.
Got a Weekend WTF?! to share with the class? Send ’em on over to firstname.lastname@example.org![/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
Q: How has your height had an impact in your journey? I started my journey about 2 years ago at 372 lbs. I’m 6’3 and now, 245. Doctors have told me that a healthy weight and overall goal for me should be 150-185lbs. I’ve had my body fat tested through hydrostatic testing and of that 245lbs, 170 of it is pure muscle. It’s really confusing to formulate an “end” goal with all of this information. The one thing I know is that at the end of this, I just want to be fit and healthy and the weight itself doesn’t matter so much.
A: I think both of these questions are related because they refer to how weight lays on (and falls off) the body.
To put things bluntly, the larger you are… the harder it will be for you to see weight fall off the body. People who have hundreds of pounds to lose can easily lose 30lbs and not see it at all. Conversely, they can also gain 20lbs and not notice it all – though they might feel it mildly – because there’s already so much weight being managed by the body, you don’t notice it.
When it comes to people who are overweight by 100 or more pounds, I feel like there’s a point where you stop looking at yourself and judging your appearance in regards to your weight. At least, I did. I’d become used to not looking at myself and judging my body regarding my weight – which might’ve been good for my self-esteem, but obviously wasn’t beneficial in regards to my weight management and preventing myself from gaining even more – so I’d lost a good 80lbs before I’d noticed any change, and that was only because I decided to hold on to my progress dress. In my mind, I was simply fat, and any time I’d look in the mirror to assess myself, all I’d see was fat… so there was no reason to bother assessing myself, anymore. While some people may want to call that some reverse form of body dysmorphia, I simply accept that it was my own subconscious trying to protect myself from the disappointment of acknowleding what I couldn’t control at that time.
That being said, each body carries weight differently. A woman could be 300lbs and carry the bulk of her fat in her tummy, her thighs, her hips, none of those or all of those. Because everyone tends to carry all of their weight in a specific spot, it can be hard to see the minor victories. (Keep in mind, this is why I talk about simply putting your faith in the fact that you’re doing the right thing, regardless of whether or not you see success anywhere.) And at the same time, the smaller you become, the easier it is for you to notice a pound or two coming or going. I can look in the mirror, now, and know when my cycle is approaching. Why? Because I gain, what looks like, about six pounds. Joyful, joyful.
This brings me to the second question. I’m six feet tall. 160lbs on me looks far different than 160lbs on a 5’0″ person. Naomi Campbell, pictured above, at 5’11” and 123lbs will look mad different from the 4’11” woman who weighs 123lbs. Furthermore, a 170lb 5’5″ woman with 18% body fat looks VERY different from a 170lb 5’5″ woman with 28% body fat. It just… there’s no comparison. One’s built like a figure competitor, the other… isn’t.
Bodies carry numbers differently, and the more numbers you include in your assumptions, the wider the variation. Height, weight, body fat percentage, hip-to-waist ratio, bust measurement, ring size, neck measurement, calf measurement, how many Heartbeats there were at the end of the movie… all these numbers will make a difference. That’s also why the “healthy weight range” is relative to your height. What’s “healthy” for me at six feet tall is different from what’s healthy from someone at 5’8, and that’s different from what’s “healthy” at 5’2″. (As a side note, this is why I’m always amazed by people who make statements like “I won’t date someone who weighs more than 150,” because if a woman weighs 150 and is 5’2″, she’s not going to look the way they’re probably envisioning… thereby showing me how foolish, unknowledgeable and, probably, unfit they are.)
This is why I simply say that the numbers don’t matter… especially if, after you’ve got all the numbers you want, you still don’t look the way you’d like to look. That’s the real kicker. A number won’t guarantee that you’ll look the way you want, because the numbers don’t define the look, especially if you’re only going by weight – which can include everything from how much water you’re retaining to the stuff you haven’t pooped out, yet – and height.
I know that our society clings to the numbers because, when we speak of weight management, we report pounds lost… but I do believe it’s okay to pull ourselves back from that, now. I mean, sure, keep tabs on it but know that, because those numbers don’t give us anything, there are far more valuable markers of progress to keep an eye on… if you must keep an eye on something. After all, we’re supposed to be putting our faith in fitness, right?
BTW been using your first plan this week. And yes I’ve lost weight but won’t dwell on that. :O) The real coup for me is that I read your recipes and thought, “I don’t do this in my food or that”and “I won’t like that and I’ll modify”…blah blah blah. :O) But last week I decided I’ll just do your recipes as is and low and behold have loved everything so far. My favorite so far is the Rosemary Chicken and the subsequent chicken salad… both were delicious and “I don’t even like fruit” in my chicken salad…LOL. Tonight is the chicken wings and I even went out and got pork chops, which I haven’t eaten in YEARS. So thank you. I stepped out and tried something different and realized I really liked it. The Rosemary Chicken and chicken salad are staying in my arsenal. Next week I’ll do the vegetarian menu.
On the FB page, Latasha said,
Been following the food plan since Wed and I have lost 4lbs as of this morning! I haven’t been hungry at all!! In fact, I thought I was eating too much. I am loving this!
Started @bgg2wl’s meal plan last week… Lost 9lbs. #happybathroomdance
yummy recipes. the roasted chicken was so simple, but absolutely delicious, and the chicken salad…perfection!
A friend bought the plan for me to try as I prepare for my wedding & as I am trying to be healthier. I am already down 3 pounds (I started Monday). All the recipes, so far, are ridiculously good! And you have taken all the work out of shopping and preparing dinner. I LOVE IT! I a fa(t)shion blogger, but I do and always have known the importance of being healthy. I def. will be purchasing next week’s meal plan! Thanks for putting this out there!
A southeastern Pennsylvania woman is accused of beating her 9-year-old grandson and blasting him in the face with a garden hose because he ate too much bacon.
The Delaware County Daily Times reports Marilee Ann Kolynych was arrested Tuesday.
Clifton Heights police say the 63-year-old Kolynych was angry at her grandson because she believed he ate too much bacon at breakfast and didn’t leave enough for everyone else.
Police say Kolynych allegedly assaulted the boy, knocking him to the ground. Police say witnesses reported that the woman pinned him down, beat him on the legs and then sprayed him with the hose. He did not require medical attention.
Kolynych is being held on $25,000 bail. It was not clear if she had an attorney.[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][source]
You can thank Amber for the fact that you now know that bacon causes kids to catch this kind of ass-whipping.
Got a Weekend WTF? to share with the class? Send it on over to email@example.com![/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]