Processed food rant
Replies
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kshama2001 wrote: »psychod787 wrote: »kshama2001 wrote: »Ok, my intermittent/fasting sometimes interferes with my eating with my wife, she won't be home till just after my trough period, if I end my fast now which completes my 16hrs, no problem, I let it go longer and adjust my daily intake times, but, thought I'd have a teeny tiny teensy itsy bitsy snack to stave off any cravings, wife brought home a turkey snack she thought I might want and I wasn't familiar with the nutrient label so thought I'd take a look before plopping in my gullet, HOLY NAKED BATMAN ON A STICK...70 calories and 440mg sodium on this tiny little TURKEY TURD! In the garbage bin with it.
I hardly touch anything processed for this reason. To be honest, my one weakness is frozen pizza's, going to start making and freezing my own low cal/carb pizza's.
Whole Foods had all of their frozen pizzas 50% off last week but the reviews for the mini pizzas I looked at were terrible. For a snack, I like English muffin pizzas - English muffins, spaghetti sauce, cheese, and pepperoni.
That wouldn't meet your need for low carb, and as you mentioned subsequently, low sodium. How do you make your pizzas?
While we are on the subject of pizza, for traditional crust, I use the recipe from my Cuisinart food processor. Rolling out the dough has become ever so much easier since I got one of these:
https://smile.amazon.com/gp/product/B000HK2DNA/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
And I cook that in a 14" cast iron pizza skillet:
https://smile.amazon.com/gp/product/B016ILHNS6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I'll take a pizza! You cooking?
I'm always cooking
Tomorrow night will be my solution for getting stuffing to taste like it was cooked in a turkey, without a turkey - put bone-in, skin-on thighs on top of the stuffing and bake, infusing the stuffing with chicken fat. Plus mashed potatoes, gravy, cranberry sauce, and something green TBD.
I'm going to store this in my memory.2 -
wilson10102018 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
What troubles me is coming down in the morning to clean up from a party and finding a bowl of un-melted ice cream on the table. Room temperature. Yikes!
In fact, it's normal for me (when I was eating ice cream regularly) to put it out for a bit to soften it for scooping (but not too much to cause ice crystals). So I call bogus on this.
. . .
I'd suggest you do a little research before calling another post "bogus."
https://www.youtube.com/watch?v=zQ5TMj4c5FE
https://www.youtube.com/watch?v=MoqDoet_RtA
https://www.youtube.com/watch?v=kU9M7fTlCa4
I'd suggest you do a little research before you call Bryer's "ice cream."
ETA: watching clickbaity youtube videos isn't research.
Here's a blog from someone that tested to see if the stories about Bryers not melting were true (not that blogs are any better than videos).
Spoiler: Myth busted.
https://spoonuniversity.com/lifestyle/i-tested-to-see-if-it-is-true-that-breyers-ice-cream-doesn-t-melt12 -
kshama2001 wrote: »psychod787 wrote: »kshama2001 wrote: »Ok, my intermittent/fasting sometimes interferes with my eating with my wife, she won't be home till just after my trough period, if I end my fast now which completes my 16hrs, no problem, I let it go longer and adjust my daily intake times, but, thought I'd have a teeny tiny teensy itsy bitsy snack to stave off any cravings, wife brought home a turkey snack she thought I might want and I wasn't familiar with the nutrient label so thought I'd take a look before plopping in my gullet, HOLY NAKED BATMAN ON A STICK...70 calories and 440mg sodium on this tiny little TURKEY TURD! In the garbage bin with it.
I hardly touch anything processed for this reason. To be honest, my one weakness is frozen pizza's, going to start making and freezing my own low cal/carb pizza's.
Whole Foods had all of their frozen pizzas 50% off last week but the reviews for the mini pizzas I looked at were terrible. For a snack, I like English muffin pizzas - English muffins, spaghetti sauce, cheese, and pepperoni.
That wouldn't meet your need for low carb, and as you mentioned subsequently, low sodium. How do you make your pizzas?
While we are on the subject of pizza, for traditional crust, I use the recipe from my Cuisinart food processor. Rolling out the dough has become ever so much easier since I got one of these:
https://smile.amazon.com/gp/product/B000HK2DNA/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
And I cook that in a 14" cast iron pizza skillet:
https://smile.amazon.com/gp/product/B016ILHNS6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I'll take a pizza! You cooking?
I'm always cooking
Tomorrow night will be my solution for getting stuffing to taste like it was cooked in a turkey, without a turkey - put bone-in, skin-on thighs on top of the stuffing and bake, infusing the stuffing with chicken fat. Plus mashed potatoes, gravy, cranberry sauce, and something green TBD.
what time should I show up? 1 -
Theoldguy1 wrote: »
It's 6g of protein or 24 out of 70 calories. Lots of better choices if you want low calorie protein sources.
Yay, someone who agrees, and my thoughts exactly...and I still think it looks like a turd!
I have to say I'm biased as well, I make my own home-made jerky, so I've become a jerky snob and won't buy packaged stuff.
[/quote]
Have a son that lives in Wisconsin, you get some fantastic jerky from some of the small shops.3 -
Carlos_421 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
What troubles me is coming down in the morning to clean up from a party and finding a bowl of un-melted ice cream on the table. Room temperature. Yikes!
In fact, it's normal for me (when I was eating ice cream regularly) to put it out for a bit to soften it for scooping (but not too much to cause ice crystals). So I call bogus on this.
. . .
I'd suggest you do a little research before calling another post "bogus."https://www.youtube.com/watch?v=zQ5TMj4c5FEhttps://www.youtube.com/watch?v=MoqDoet_RtAhttps://www.youtube.com/watch?v=kU9M7fTlCa4
I'd suggest you do a little research before you call Bryer's "ice cream."
ETA: watching clickbaity youtube videos isn't research.
Here's a blog from someone that tested to see if the stories about Bryers not melting were true (not that blogs are any better than videos).
Spoiler: Myth busted.
https://spoonuniversity.com/lifestyle/i-tested-to-see-if-it-is-true-that-breyers-ice-cream-doesn-t-melt
My brother had a carton of Breyers sit in his sink because it had been forgotten there and it didn't melt.
Myth....confirmed in his house
I've had some wicked reactions to Breyers so i believe there is something in there that's not good for you1 -
wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
Wow, I thought my car was dirty, and all I have are old soda bottles and work documents, none from a year ago.
I am skeptical that the fry would be in perfect condition, but if you have consumed it, I guess I bow to your expertise.
I'm guessing you've never cleaned out a vehicle where little kids who eat in the car are riders. You can find fries that look perfect to the naked eye that you know have been in there a while. Now part of an apple, banana another story.2 -
Theoldguy1 wrote: »Theoldguy1 wrote: »
It's 6g of protein or 24 out of 70 calories. Lots of better choices if you want low calorie protein sources.
Yay, someone who agrees, and my thoughts exactly...and I still think it looks like a turd!
I have to say I'm biased as well, I make my own home-made jerky, so I've become a jerky snob and won't buy packaged stuff.
Have a son that lives in Wisconsin, you get some fantastic jerky from some of the small shops.[/quote]
I personally would not eat it as well. Though as you stated, I am biased. I grew up hunting and raising livestock, so I know how to make my own.3 -
AliNouveau wrote: »Carlos_421 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
What troubles me is coming down in the morning to clean up from a party and finding a bowl of un-melted ice cream on the table. Room temperature. Yikes!
In fact, it's normal for me (when I was eating ice cream regularly) to put it out for a bit to soften it for scooping (but not too much to cause ice crystals). So I call bogus on this.
. . .
I'd suggest you do a little research before calling another post "bogus."https://www.youtube.com/watch?v=zQ5TMj4c5FEhttps://www.youtube.com/watch?v=MoqDoet_RtAhttps://www.youtube.com/watch?v=kU9M7fTlCa4
I'd suggest you do a little research before you call Bryer's "ice cream."
ETA: watching clickbaity youtube videos isn't research.
Here's a blog from someone that tested to see if the stories about Bryers not melting were true (not that blogs are any better than videos).
Spoiler: Myth busted.
https://spoonuniversity.com/lifestyle/i-tested-to-see-if-it-is-true-that-breyers-ice-cream-doesn-t-melt
My brother had a carton of Breyers sit in his sink because it had been forgotten there and it didn't melt.
Myth....confirmed in his house
I've had some wicked reactions to Breyers so i believe there is something in there that's not good for you
I call bs. I have Breyer's in my house. It does melt. Either on top of pie or under hot fudge. In my coffee. In root beer floats7 -
Carlos_421 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
What troubles me is coming down in the morning to clean up from a party and finding a bowl of un-melted ice cream on the table. Room temperature. Yikes!
In fact, it's normal for me (when I was eating ice cream regularly) to put it out for a bit to soften it for scooping (but not too much to cause ice crystals). So I call bogus on this.
. . .
I'd suggest you do a little research before calling another post "bogus."https://www.youtube.com/watch?v=zQ5TMj4c5FEhttps://www.youtube.com/watch?v=MoqDoet_RtAhttps://www.youtube.com/watch?v=kU9M7fTlCa4
I'd suggest you do a little research before you call Bryer's "ice cream."
ETA: watching clickbaity youtube videos isn't research.
Here's a blog from someone that tested to see if the stories about Bryers not melting were true (not that blogs are any better than videos).
Spoiler: Myth busted.
https://spoonuniversity.com/lifestyle/i-tested-to-see-if-it-is-true-that-breyers-ice-cream-doesn-t-melt
All of this!
Also, much better ice cream out there.4 -
Theoldguy1 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
Wow, I thought my car was dirty, and all I have are old soda bottles and work documents, none from a year ago.
I am skeptical that the fry would be in perfect condition, but if you have consumed it, I guess I bow to your expertise.
I'm guessing you've never cleaned out a vehicle where little kids who eat in the car are riders. You can find fries that look perfect to the naked eye that you know have been in there a while. Now part of an apple, banana another story.
Looking and being are not the same. Over the winter I wouldn't expect anything to mold in my car, for example, but if I did find food (ugh, and like I said my car is filthy), I certainly would not pop it in my mouth.
IME, fast food fries (like other fries) aren't tasty at all if not hot, so I don't believe they are unchanged after a year. I have never eaten something that old, granted.
Recently I asked if I could use leftover candy from Halloween last year and got enough "no way, it would taste bad" that I tossed it. Speaking of processed things.4 -
Carlos_421 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
What troubles me is coming down in the morning to clean up from a party and finding a bowl of un-melted ice cream on the table. Room temperature. Yikes!
In fact, it's normal for me (when I was eating ice cream regularly) to put it out for a bit to soften it for scooping (but not too much to cause ice crystals). So I call bogus on this.
. . .
I'd suggest you do a little research before calling another post "bogus."https://www.youtube.com/watch?v=zQ5TMj4c5FEhttps://www.youtube.com/watch?v=MoqDoet_RtAhttps://www.youtube.com/watch?v=kU9M7fTlCa4
I'd suggest you do a little research before you call Bryer's "ice cream."
ETA: watching clickbaity youtube videos isn't research.
Here's a blog from someone that tested to see if the stories about Bryers not melting were true (not that blogs are any better than videos).
Spoiler: Myth busted.
https://spoonuniversity.com/lifestyle/i-tested-to-see-if-it-is-true-that-breyers-ice-cream-doesn-t-melt
All of this!
Also, much better ice cream out there.
Homemade brand (higher end of the United Dairy Farmers brand) is the best IMO but it's not available beyond certain parts of the midwestern states. Based out of Cincinnati.
ETA: It also melts.6 -
Homemade ice cream is easy to make. The very most custard-y kinds melt less, in my experience. Not because there are weird ingredients, though they are slightly different as to ingredients. The custard-y kind is a little more processed than the non-custard-y kinds, though, i.e., more cooking and whipping, mostly.
I doubt whether a commercial frozen dessert's melting qualities are a wonderful indicator of their food-like-ness. Isn't that why there's an ingredients list?
IMO, this is kind of silly. "Nutritious" is meaningful. "Calorie dense" is meaningful. "Nutrition dense" is meaningful.
"Traditional food" (vs. highly extracted modern food ingredient) is possibly meaningful.
"Processed" or "not processed", not so meaningful.
Just my opinion.6 -
Homemade ice cream is easy to make. The very most custard-y kinds melt less, in my experience. Not because there are weird ingredients, though they are slightly different as to ingredients. The custard-y kind is a little more processed than the non-custard-y kinds, though, i.e., more cooking and whipping, mostly.
I doubt whether a commercial frozen dessert's melting qualities are a wonderful indicator of their food-like-ness. Isn't that why there's an ingredients list?
IMO, this is kind of silly. "Nutritious" is meaningful. "Calorie dense" is meaningful. "Nutrition dense" is meaningful.
"Traditional food" (vs. highly extracted modern food ingredient) is possibly meaningful.
"Processed" or "not processed", not so meaningful.
Just my opinion.
Don't you touch my velveeta mac and cheese.6 -
Carlos_421 wrote: »Homemade ice cream is easy to make. The very most custard-y kinds melt less, in my experience. Not because there are weird ingredients, though they are slightly different as to ingredients. The custard-y kind is a little more processed than the non-custard-y kinds, though, i.e., more cooking and whipping, mostly.
I doubt whether a commercial frozen dessert's melting qualities are a wonderful indicator of their food-like-ness. Isn't that why there's an ingredients list?
IMO, this is kind of silly. "Nutritious" is meaningful. "Calorie dense" is meaningful. "Nutrition dense" is meaningful.
"Traditional food" (vs. highly extracted modern food ingredient) is possibly meaningful.
"Processed" or "not processed", not so meaningful.
Just my opinion.
Don't you touch my velveeta mac and cheese.
I think I already ceded you my lifetime share of those disgusting Oreos you like so much, didn't I? You can't have all of everything.
(You can have most of the Velveeta, too, though.)5 -
This thread is typical of most forums, when we type, there is no voice inflection, body language etc, so typing can be mis-identified as anger, rage, without any of that being implied, I guess I need emoji's or something to be more transparent.
Your humor was perfectly clear to me. It was also clear that you thought your wife brought you some crap food.
There's a culture here where anything is fine to eat as long as it fits in your calories. You could eat your own arm with mayonnaise and it would be fine.
Yes, your food preferences are your food preferences and you have a right to them just like everybody else. However, you will be heavily criticized if you talk about "unprocessed, " "clean eating," sodium, yadda yadda, unless you write a long paragraph to explain about health problems, etc.
This is not a question of food preferences though. The OP cannot eat high amounts of sodium which pretty much rules out most processed food. There is actually no reason for this thread to be about anything but high sodium food. Bringing up processed food at all just seems like a dig at what other people choose to eat.
What puzzles me is that the wife seems unaware of his low sodium tolerance and disdain for processed foods.
8 -
Carlos_421 wrote: »Homemade ice cream is easy to make. The very most custard-y kinds melt less, in my experience. Not because there are weird ingredients, though they are slightly different as to ingredients. The custard-y kind is a little more processed than the non-custard-y kinds, though, i.e., more cooking and whipping, mostly.
I doubt whether a commercial frozen dessert's melting qualities are a wonderful indicator of their food-like-ness. Isn't that why there's an ingredients list?
IMO, this is kind of silly. "Nutritious" is meaningful. "Calorie dense" is meaningful. "Nutrition dense" is meaningful.
"Traditional food" (vs. highly extracted modern food ingredient) is possibly meaningful.
"Processed" or "not processed", not so meaningful.
Just my opinion.
Don't you touch my velveeta mac and cheese.
I think I already ceded you my lifetime share of those disgusting Oreos you like so much, didn't I? You can't have all of everything.
(You can have most of the Velveeta, too, though.)
I can't have all of everything?
How disappointing...4 -
Carlos_421 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
What troubles me is coming down in the morning to clean up from a party and finding a bowl of un-melted ice cream on the table. Room temperature. Yikes!
In fact, it's normal for me (when I was eating ice cream regularly) to put it out for a bit to soften it for scooping (but not too much to cause ice crystals). So I call bogus on this.
. . .
I'd suggest you do a little research before calling another post "bogus."https://www.youtube.com/watch?v=zQ5TMj4c5FEhttps://www.youtube.com/watch?v=MoqDoet_RtAhttps://www.youtube.com/watch?v=kU9M7fTlCa4
I'd suggest you do a little research before you call Bryer's "ice cream."
ETA: watching clickbaity youtube videos isn't research.
Here's a blog from someone that tested to see if the stories about Bryers not melting were true (not that blogs are any better than videos).
Spoiler: Myth busted.
https://spoonuniversity.com/lifestyle/i-tested-to-see-if-it-is-true-that-breyers-ice-cream-doesn-t-melt
Any of the Breyers I've tried does melt. Of course I haven't tried all flavours, and have not taken a blow torch to it, so YMMV5 -
Kathryn247 wrote: »I don't get it. The main ingredients are turkey, honey, water, and salt, so it's mostly "real" ingredients. 70 calories isn't bad for 28g of snack, especially one with this much protein.
Heck, I think I might try these. Thanks for the tip!
I also eat jerky a lot for the protein. It's relatively low cal and it's filling.3 -
wilson10102018 wrote: »Carlos_421 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
What troubles me is coming down in the morning to clean up from a party and finding a bowl of un-melted ice cream on the table. Room temperature. Yikes!
In fact, it's normal for me (when I was eating ice cream regularly) to put it out for a bit to soften it for scooping (but not too much to cause ice crystals). So I call bogus on this.
. . .
I'd suggest you do a little research before calling another post "bogus."https://www.youtube.com/watch?v=zQ5TMj4c5FEhttps://www.youtube.com/watch?v=MoqDoet_RtAhttps://www.youtube.com/watch?v=kU9M7fTlCa4
I'd suggest you do a little research before you call Bryer's "ice cream."
ETA: watching clickbaity youtube videos isn't research.
Here's a blog from someone that tested to see if the stories about Bryers not melting were true (not that blogs are any better than videos).
Spoiler: Myth busted.
https://spoonuniversity.com/lifestyle/i-tested-to-see-if-it-is-true-that-breyers-ice-cream-doesn-t-melt
All of this!
Also, much better ice cream out there.
Watch the Consumer Reports link.
You ought to be a little more discriminating about posts you call bogus. You were wrong, of course, but you seem not to care. I was polite - this time. Nest timw you call one of my posts "bogus" I won't be.
Nope. The question was about "processing," and I've purchased ice cream from a grocery store lots of times (B&J, Jenis, Talenti, and other options) and it sure does melt. You claim a specific brand does not (which is not what you initially said), and others who have had that brand say that's bogus.
So I stand by my claim that "processed ice cream does not melt" is totally bogus. Maybe there is some bad kind of fake ice cream you bought that does not, but ice cream from the grocery store sure does.10 -
If you need a low sodium snack to hold you off, eat a cucumber and/or a bowl of shirataki noodles. Or chug coffee. This is what I do.1
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Theoldguy1 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
Wow, I thought my car was dirty, and all I have are old soda bottles and work documents, none from a year ago.
I am skeptical that the fry would be in perfect condition, but if you have consumed it, I guess I bow to your expertise.
I'm guessing you've never cleaned out a vehicle where little kids who eat in the car are riders. You can find fries that look perfect to the naked eye that you know have been in there a while. Now part of an apple, banana another story.
Looking and being are not the same. Over the winter I wouldn't expect anything to mold in my car, for example, but if I did find food (ugh, and like I said my car is filthy), I certainly would not pop it in my mouth.
IME, fast food fries (like other fries) aren't tasty at all if not hot, so I don't believe they are unchanged after a year. I have never eaten something that old, granted.
Recently I asked if I could use leftover candy from Halloween last year and got enough "no way, it would taste bad" that I tossed it. Speaking of processed things.
I'm not talking about eating old food, I specifically said that an old fast food french fry tucked under a car seat of months looks very much like one that came out of the grease fryer 15 minutes ago. You will see a different situation with fruits and vegetables.
No more, no less.0 -
Theoldguy1 wrote: »Theoldguy1 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
Wow, I thought my car was dirty, and all I have are old soda bottles and work documents, none from a year ago.
I am skeptical that the fry would be in perfect condition, but if you have consumed it, I guess I bow to your expertise.
I'm guessing you've never cleaned out a vehicle where little kids who eat in the car are riders. You can find fries that look perfect to the naked eye that you know have been in there a while. Now part of an apple, banana another story.
Looking and being are not the same. Over the winter I wouldn't expect anything to mold in my car, for example, but if I did find food (ugh, and like I said my car is filthy), I certainly would not pop it in my mouth.
IME, fast food fries (like other fries) aren't tasty at all if not hot, so I don't believe they are unchanged after a year. I have never eaten something that old, granted.
Recently I asked if I could use leftover candy from Halloween last year and got enough "no way, it would taste bad" that I tossed it. Speaking of processed things.
I'm not talking about eating old food, I specifically said that an old fast food french fry tucked under a car seat of months looks very much like one that came out of the grease fryer 15 minutes ago. You will see a different situation with fruits and vegetables.
No more, no less.
And that is useless information in regards to the nutritional profile or safety of the ingredients used to prepare said french fry.4 -
Based on the "car floor test", I guess tamari almonds must be bad for me, too, because they look fine months later. (Don't worry, not eating anything that's been on my car floor. Ever. Ugh. Gonna keep eating the non-floor almonds, though.)
If a food is bad for you, it's bad for you because it's bad for you in some definable way, not based on whether it melts at room temperature, or looks the same after months on the car floor, or has polysyllabic ingredients, or contains more than 5 ingredients, or any such arbitrary and capricious "test". And in most cases, whether a particular food is bad for you depends on dosage and context.
The jerky that started this whole silly digression is bad for OP because he needs to restrict sodium/salt. It would be bad for me because I'm vegetarian. It might be fine for someone else, but obviously not as a mono-diet.5 -
wilson10102018 wrote: »Carlos_421 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
What troubles me is coming down in the morning to clean up from a party and finding a bowl of un-melted ice cream on the table. Room temperature. Yikes!
In fact, it's normal for me (when I was eating ice cream regularly) to put it out for a bit to soften it for scooping (but not too much to cause ice crystals). So I call bogus on this.
. . .
I'd suggest you do a little research before calling another post "bogus."https://www.youtube.com/watch?v=zQ5TMj4c5FEhttps://www.youtube.com/watch?v=MoqDoet_RtAhttps://www.youtube.com/watch?v=kU9M7fTlCa4
I'd suggest you do a little research before you call Bryer's "ice cream."
ETA: watching clickbaity youtube videos isn't research.
Here's a blog from someone that tested to see if the stories about Bryers not melting were true (not that blogs are any better than videos).
Spoiler: Myth busted.
https://spoonuniversity.com/lifestyle/i-tested-to-see-if-it-is-true-that-breyers-ice-cream-doesn-t-melt
All of this!
Also, much better ice cream out there.
Watch the Consumer Reports link.
You ought to be a little more discriminating about posts you call bogus. You were wrong, of course, but you seem not to care. I was polite - this time. Nest timw you call one of my posts "bogus" I won't be.
Nope. The question was about "processing," and I've purchased ice cream from a grocery store lots of times (B&J, Jenis, Talenti, and other options) and it sure does melt. You claim a specific brand does not (which is not what you initially said), and others who have had that brand say that's bogus.
So I stand by my claim that "processed ice cream does not melt" is totally bogus. Maybe there is some bad kind of fake ice cream you bought that does not, but ice cream from the grocery store sure does.
I hate to say it, but it's more like Consumer Reports (among others) claimed that a specific brand didn't melt, that the inclusion of various gums was likely the reason, and that said gums weren't actually anything to be worried about with regards to health. I didn't watch the other two videos mind you. Wilson didn't mention any specific brands.
Said brand, for what it's worth, was Walmart's store brand. More specifically the ice cream in a specific ice cream sandwich.1 -
AliNouveau wrote: »Carlos_421 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
What troubles me is coming down in the morning to clean up from a party and finding a bowl of un-melted ice cream on the table. Room temperature. Yikes!
In fact, it's normal for me (when I was eating ice cream regularly) to put it out for a bit to soften it for scooping (but not too much to cause ice crystals). So I call bogus on this.
. . .
I'd suggest you do a little research before calling another post "bogus."https://www.youtube.com/watch?v=zQ5TMj4c5FEhttps://www.youtube.com/watch?v=MoqDoet_RtAhttps://www.youtube.com/watch?v=kU9M7fTlCa4
I'd suggest you do a little research before you call Bryer's "ice cream."
ETA: watching clickbaity youtube videos isn't research.
Here's a blog from someone that tested to see if the stories about Bryers not melting were true (not that blogs are any better than videos).
Spoiler: Myth busted.
https://spoonuniversity.com/lifestyle/i-tested-to-see-if-it-is-true-that-breyers-ice-cream-doesn-t-melt
My brother had a carton of Breyers sit in his sink because it had been forgotten there and it didn't melt.
Myth....confirmed in his house
I've had some wicked reactions to Breyers so i believe there is something in there that's not good for you
Even if it doesn't melt...how is that evidence that it's bad for you?0 -
wilson10102018 wrote: »Carlos_421 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
What troubles me is coming down in the morning to clean up from a party and finding a bowl of un-melted ice cream on the table. Room temperature. Yikes!
In fact, it's normal for me (when I was eating ice cream regularly) to put it out for a bit to soften it for scooping (but not too much to cause ice crystals). So I call bogus on this.
. . .
I'd suggest you do a little research before calling another post "bogus."https://www.youtube.com/watch?v=zQ5TMj4c5FEhttps://www.youtube.com/watch?v=MoqDoet_RtAhttps://www.youtube.com/watch?v=kU9M7fTlCa4
I'd suggest you do a little research before you call Bryer's "ice cream."
ETA: watching clickbaity youtube videos isn't research.
Here's a blog from someone that tested to see if the stories about Bryers not melting were true (not that blogs are any better than videos).
Spoiler: Myth busted.
https://spoonuniversity.com/lifestyle/i-tested-to-see-if-it-is-true-that-breyers-ice-cream-doesn-t-melt
All of this!
Also, much better ice cream out there.
Watch the Consumer Reports link.
You ought to be a little more discriminating about posts you call bogus. You were wrong, of course, but you seem not to care. I was polite - this time. Nest timw you call one of my posts "bogus" I won't be.
Nope. The question was about "processing," and I've purchased ice cream from a grocery store lots of times (B&J, Jenis, Talenti, and other options) and it sure does melt. You claim a specific brand does not (which is not what you initially said), and others who have had that brand say that's bogus.
So I stand by my claim that "processed ice cream does not melt" is totally bogus. Maybe there is some bad kind of fake ice cream you bought that does not, but ice cream from the grocery store sure does.
Maybe they heard it from one of those "Blossom" videos. Or maybe it was astronaut ice cream. Does that melt? I have no clue, it just seems ~scientific~ for it to not melt, lol.
https://www.youtube.com/watch?v=vSBSzWmjXO0
1 -
Theoldguy1 wrote: »Have a son that lives in Wisconsin, you get some fantastic jerky from some of the small shops.psychod787 wrote: »I personally would not eat it as well. Though as you stated, I am biased. I grew up hunting and raising livestock, so I know how to make my own.
Wisconsin is a state of hunters.There are small shops that process meat from those hunters as well as processing their own meat to sell. They follow the same cleanliness standards as any butcher shop (large or small) is required to follow and are actually inspected more frequently (especially since CWD showed up a couple of decades ago). I would trust them over any large processing plant because they know exactly what went into their jerky.0 -
Carlos_421 wrote: »Theoldguy1 wrote: »Theoldguy1 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
Wow, I thought my car was dirty, and all I have are old soda bottles and work documents, none from a year ago.
I am skeptical that the fry would be in perfect condition, but if you have consumed it, I guess I bow to your expertise.
I'm guessing you've never cleaned out a vehicle where little kids who eat in the car are riders. You can find fries that look perfect to the naked eye that you know have been in there a while. Now part of an apple, banana another story.
Looking and being are not the same. Over the winter I wouldn't expect anything to mold in my car, for example, but if I did find food (ugh, and like I said my car is filthy), I certainly would not pop it in my mouth.
IME, fast food fries (like other fries) aren't tasty at all if not hot, so I don't believe they are unchanged after a year. I have never eaten something that old, granted.
Recently I asked if I could use leftover candy from Halloween last year and got enough "no way, it would taste bad" that I tossed it. Speaking of processed things.
I'm not talking about eating old food, I specifically said that an old fast food french fry tucked under a car seat of months looks very much like one that came out of the grease fryer 15 minutes ago. You will see a different situation with fruits and vegetables.
No more, no less.
And that is useless information in regards to the nutritional profile or safety of the ingredients used to prepare said french fry.Based on the "car floor test", I guess tamari almonds must be bad for me, too, because they look fine months later. (Don't worry, not eating anything that's been on my car floor. Ever. Ugh. Gonna keep eating the non-floor almonds, though.)
If a food is bad for you, it's bad for you because it's bad for you in some definable way, not based on whether it melts at room temperature, or looks the same after months on the car floor, or has polysyllabic ingredients, or contains more than 5 ingredients, or any such arbitrary and capricious "test". And in most cases, whether a particular food is bad for you depends on dosage and context.
The jerky that started this whole silly digression is bad for OP because he needs to restrict sodium/salt. It would be bad for me because I'm vegetarian. It might be fine for someone else, but obviously not as a mono-diet.
Yes, exactly.1 -
wilson10102018 wrote: »Carlos_421 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »wilson10102018 wrote: »Having worked in a food research laboratory at Procter & Gamble's Food Research Center Winton Hill Technical Center I can say with pretty much confidence that food processing is not done to make the food more dangerous, less stable or more expensive. If they do it, it is to make the food safer, more long lasting, tastier or to comply with the bureaucrats. And, having cultured household kitchen surfaces to see what kind of mold and bacteria finds its way into containers after they have been opened in your kitchen, I would also predict that there is not a residential kitchen you would be comfortable having as a food processing plant. Fine for fixing dinner. Making jerky from raw beef, deer or fish without preservatives? Not so much.
I get you. I understand. I've recently taken college science classes.
However, I find it -- I don't know the word, maybe Twilight Zone-ish -- to fish a year old McDonald's French fry off a car floor and discover it's in perfect condition. Never molded, nothing.
What troubles me is coming down in the morning to clean up from a party and finding a bowl of un-melted ice cream on the table. Room temperature. Yikes!
In fact, it's normal for me (when I was eating ice cream regularly) to put it out for a bit to soften it for scooping (but not too much to cause ice crystals). So I call bogus on this.
. . .
I'd suggest you do a little research before calling another post "bogus."https://www.youtube.com/watch?v=zQ5TMj4c5FEhttps://www.youtube.com/watch?v=MoqDoet_RtAhttps://www.youtube.com/watch?v=kU9M7fTlCa4
I'd suggest you do a little research before you call Bryer's "ice cream."
ETA: watching clickbaity youtube videos isn't research.
Here's a blog from someone that tested to see if the stories about Bryers not melting were true (not that blogs are any better than videos).
Spoiler: Myth busted.
https://spoonuniversity.com/lifestyle/i-tested-to-see-if-it-is-true-that-breyers-ice-cream-doesn-t-melt
All of this!
Also, much better ice cream out there.
Watch the Consumer Reports link.
You ought to be a little more discriminating about posts you call bogus. You were wrong, of course, but you seem not to care. I was polite - this time. Nest timw you call one of my posts "bogus" I won't be.
Nope. The question was about "processing," and I've purchased ice cream from a grocery store lots of times (B&J, Jenis, Talenti, and other options) and it sure does melt. You claim a specific brand does not (which is not what you initially said), and others who have had that brand say that's bogus.
So I stand by my claim that "processed ice cream does not melt" is totally bogus. Maybe there is some bad kind of fake ice cream you bought that does not, but ice cream from the grocery store sure does.
I hate to say it, but it's more like Consumer Reports (among others) claimed that a specific brand didn't melt, that the inclusion of various gums was likely the reason, and that said gums weren't actually anything to be worried about with regards to health. I didn't watch the other two videos mind you. Wilson didn't mention any specific brands.
Said brand, for what it's worth, was Walmart's store brand. More specifically the ice cream in a specific ice cream sandwich.
I think the context is important.
Someone claimed that processing is bad, based on the fact that a fast food fry found in his car looked the same after a year. The poster in question jumped in and said "if you think that's disturbing, how about ice cream not melting overnight." It sounded to me -- given the context -- that the claim was about processed ice cream in general, not merely one specific brand.
If the focus was one specific brand and specific ingredients that plenty of ice creams do not have (even if harmless, as you note), then I think that should have been mentioned. (And I appreciate your clarification of what the other poster was on about!)3
This discussion has been closed.
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