Eating on Purpose

My attempt to eat less and pay more.

Archive for October 2010

Remember My Guilty Pleasure?

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You may remember a few posts ago that I spoke of McDonald’s chicken burgers being one of my guilty pleasures.  I read an article yesterday about how processed chicken is made.

Let’s just say I’ve eaten my last fast food chicken burger.

The Guardian – Investigation on Chicken Nuggets

Fitperez.com – This is Where Chicken Nuggets Comes From

National Geographic – Meat Paste

From what I can gather McDonald’s no longer uses mechanically separated meat (at least not ms as defined by the feds), however even the thought that something similar could be happening to something I’m EATING, is enough for me.

Yuck.

Written by hollyck1

October 6, 2010 at 6:55 pm

Posted in Uncategorized

Do You Know What’s in Your Cheese?

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When Sammy was a newborn, I had to cut all dairy out of my diet because it seemed to upset his stomach. Before that, I had rarely ever looked at ingredient lists.  But because Sammy couldn’t handle even a trace of dairy, I had to be extra sure I wasn’t ingesting *any* dairy.

Once I started researching the ingredients in what we were eating, it became harder and harder to look at food in the same way. I was shocked to discover, for instance, that there is dairy in almost every processed food out there, including flavored potato chips, non-dairy creamers, crackers and cookies, and even non-dairy cheese.

I came across whole groups committed to eliminating dairy products from their diets. And to be honest, after reading about what is ‘allowed’ in milk, I completely stopped drinking it (this is not to say that every milk producer has the poor standards I read about…it just ‘soured’ me on milk in general…pun intended).

I also realized, on a side note, that my stomach had never felt better than it did during the months I was off dairy. That’s how I started to figure out that I was intolerant to lactose.

Two Popular Cheese-like Products I Avoid

Kraft Shredded Cheese (cheddar)

Ingredients: (what, you thought it would only be ‘cheese’?)

  • Nonfat Cheddar Cheese
  • Pasteurized Skim Milk and Milk
  • Salt
  • Yeast
  • Cheese Culture
  • Artificial Color
  • Natural Flavor (Ingredient not in regular cheddar cheese)
  • Enzymes (these are derived from animals – vegetarians beware. Most factory cheeses use animal enzymes in their cheese)
  • Vitamin A Palmitate
  • Potato Starch
  • Cellulose Powder
  • Calcium Sulfate (Added to Prevent Caking)
  • Natamycin (a Natural Mold Inhibitor)

http://www.zeer.com/Food-Products/Kraft-Cheddar–Shredded-Cheese/000011878

Kraft Mac & Cheese

Ingredients:

  • Enriched Macaroni Product: (otherwise known as noodles)
  • Wheat Flour
  • Niacin
  • Ferrous Sulfate [Iron]
  • Thiamin Hydrochloride [Vitamin B1]
  • Riboflavin [Vitamin B2]
  • Folic Acid
  • Cheese Sauce Mix:
  • Whey
  • Milkfat
  • Milk Protein Concentrate
  • Salt
  • Sodium Tripolyphosphate
  • contains Less than 2% of Citric Acid
  • Lactic Acid
  • Sodium Phosphate
  • Calcium Phosphate
  • Milk
  • Yellow 5
  • Yellow 6
  • Enzymes
  • Cheese Culture

(Compare this to Annie’s Pasta. My kids love Annie’s and I recognize every ingredient)

Written by hollyck1

October 5, 2010 at 7:56 pm

Posted in Uncategorized