Processed food rant
Replies
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quiksylver296 wrote: »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.
True dat. I actually thought "trough" in your OP was a typo, and couldn't figure out what you meant.
p.s. I run not walk past Reese's in stores lol.
Well, whatever it takes to motivate your cardio!
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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!
It's 6g of protein or 24 out of 70 calories. Lots of better choices if you want low calorie protein sources.2 -
Theoldguy1 wrote: »
It's 6g of protein or 24 out of 70 calories. Lots of better choices if you want low calorie protein sources.[/quote]
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.
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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.2 -
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.17
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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.2 -
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!4 -
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!
Pay the electricity bill, dammit!
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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.
It would probably be higher protein, which seems to be encouraged, although I personally think bodily mutilation is not great and mayo is disgusting. I'd use a hot sauce instead.
More seriously, I think you are misunderstanding (I hope not intentionally!) the usual advice. Most of us into nutrition will say that you should focus on the nutritional content of your diet overall and of specific foods, that ignoring that for a focus on not eating certain things or freaking out about processing (and IME pretty much all of the people who have posted about processing = bad have had diaries or other acknowledgements that they actually do eat lots of processed foods) is not really a knowledgeable or sensible approach to nutrition. I've seen people who think their diets are great because they have decided to cut out starches and sugars who eat basically no vegetables or fiber, for example.
Personally, I prefer homemade from scratch foods for the most part, but do include processed ingredients where they are tasty and nutritious or low cal and add to convenience. The funny thing is (again) that virtually all the people who claim to eat unprocessed only seem to eat even more of what I'd call processed than I do, but they have bizarre definitions of unprocessed.11 -
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.8 -
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!
How does this even happen?
I've left out ice cream on accident on rare occasion, and it's always liquid, of course.
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.
Friends and I well remember when a friend asked for his dessert to go since service was slow and we were needing to go to catch a play and the waiter brought his pie al a mode and he didn't notice and we came back to a mess in the car. And this was on a 40ish evening in Chicago, not room temperature.6 -
cwolfman13 wrote: »just_Tomek wrote: »Wound tight?? nice community(sarc) wife didn't buy it, was given to her, she passed it on, her feelings won't be hurt. I have Venous Edema in both legs, sodium causes severe swelling, I monitor all my sodium intake. I'm trying to watch all calories and sodium, I plan my routine for the entire day at the start, otherwise just eating and at the last meal there won't be enough left for the final meal, so yes, at 300+lbs-prediabetic-poor health, I scrutinize every little thing, it all adds up.
We all get angry when hungry and with your "diet" you must be hungry 16 hours of the day lol
Actually, not too bad, just disgusted with all the crap they put in processed food these days, I actually wasn't mad when I posted it, tried to inject some humor as i was typing ie: turd, trough, etc
There really isn't a lot of crap in that though...it's jerky, so it's going to be high in sodium as all jerky is pretty high in sodium. But ingredient wise, it's pretty much Turkey, water, and sodium. Sodium in and of itself isn't "crap"...I realize you have a reason to watch it (as do I), but sodium is actually an essential electrolyte and a good preservative for things like jerky.
agree, was only stating "crap" about processed foods in general as a lot of them have many added chemicals in the use of preserving shelf life, I understand the needs of sodium, but also my limitations, which are obviously not the same as everyone else.
Outside of the fact that most things that you likely eat are processed, it's jerky. Jerky is preserved food by definition. If you didn't already know that, that isn't the fault of producers of jerky. So yes, of course it's going to have "added chemicals" (salt in this case) and the likelihood of it containing a lot of salt is sky high.9 -
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
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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?2 -
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.6 -
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.
I once misplaced a Pomelo after purchasing it at the grocery store & six months (maybe longer) I stopped at a red light or stop sign & the Pomelo flew out from under my front passenger seat in perfect condition (still didn't eat it though).
https://en.wikipedia.org/wiki/Pomelo5 -
kellyjellybellyjelly 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.
I once misplaced a Pomelo after purchasing it at the grocery store & six months (maybe longer) I stopped at a red light or stop sign & the Pomelo flew out from under my front passenger seat in perfect condition (still didn't eat it though).
https://en.wikipedia.org/wiki/Pomelo
Ooo! We're going into Pomelo season!
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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 had exactly zero interest in yet another thread demonizing "processed" foods, but I clicked anyway...and now I want a pizza skillet.9 -
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
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I haven't read everything here
I make most of my family's food because I don't like processes foods. I get reactions to some stuff that goes into lots of commercially made foods. So it's easier to make it myself. And k like cooking and baking. At least when I know what goes into it i avoid many stomach aches and random itching, migraines and a general ick feeling.4
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