Low fat cream cheese..and other food abominations
Replies
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The Sargento reduced fat mozzarella string cheese! It was SO salty! EW! I bought that when I was on Weight Watchers and someone suggested it to me for a good snack and I ate one and it's been in my fridge since! I might make baked mozzarella sticks out of it if it's still good!0
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A lot of diet foods have crap I can't pronounce, therefor I don't want to put in my body or feed my family.
I agree with this sentiment and other posts regarding these fake "light" or fat free foods. I had a professor in college who dissected the ingredients list for Snackwells fat free chocolate cookies (they were hot at the time -it was the 90s). She called it better living through chemistry sarcastically. While these cookies were fat free, they had a lot of calories and chemicals in them. I also believe that the closer you get to whole foods the better, i.e. fewer ingredients, less processing. Aside from milk, everything else I use/eat is NOT low fat/light or fat free. I just eat less of it, and I am more satisfied because it tastes better. Also, I avoid anything white- sugar, flour, rice - but maybe that is off topic!0 -
Point taken, however I'm pretty sure I don't need to be taking in any FERRIC ORTHOPHOSPHATE when I eat peanut butter. Especially when a search for the term brings up West Bengal Chemical Industries as a top search hit for that term. I think I'll stick to peanuts and salt.
Aww, that's just iron phosphate. They use it in organic farming to get rid of snails. You'd rather have snails in your peanut butter? Haha, just kidding.
But really, that's the iron supplement that lots of companies use to get you your 4% DV of iron in your cornflakes or whatever. Lots of the vitamins and minerals sound scarier when given their scientific names. I mean who would want to eat phylloquinone? Crap, that's Vitamin K. I guess I do!
Now, I'm not defending the over-processing of so many of our foods. I seriously don't believe there should be anything in my strawberry jam but strawberries, pectin, and sugar. I'm just saying that old adage of "don't eat it if you can't pronounce it" can be a little too simple.
And that's the argument that I am making however. If you are eating natural whole foods, lots of meat, vegtables and fruits, there is no need to any added anything. Simple is better especially when it comes to nutrition IMO. I am perfectly capable of researching the ingredients that sound odd, but why even bother when you don't need to? I prefer to have my food as unprocessed as necessary. Seems to have worked for people for millions of years, and yet only in the last 50-60 years or so, since processing has become so normal with food that we've seen the skyrocketing of obesity, diabetes and other totally preventable conditions. Coincidence? Maybe, but I really don't believe that's the case.0 -
I'm with you. I don't anything low fat. Higher fat, low carbs and high protein. It works for me. (I'm a carb junkie and I'm really working hard to NOT be one!) Slow and steady! :-)Your topic title says it all. Low fat food are abominations and should probably not be consumed by anyone. Can you pronounce the even half the ingredients? No? Then probably shouldn't be eating it.
Here's a good example:
Low Fat Peanut Butter
Ingredients:
PEANUTS, CORN SYRUP SOLIDS, SUGAR, SOY PROTEIN, CONTAINS 2% OR LESS OF: SALT, FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO AND DIGLYCERIDES, MOLASSES, MAGNESIUM OXIDE, NIACINAMIDE, FERRIC ORTHOPHOSPHATE, ZINC OXIDE, COPPER SULFATE, FOLIC ACID, PYRIDOXINE HYDROCHLORIDE.
Natural Peanut Butter
Ingredients:
PEANUTS, SALT
Since I eat low carb I don't buy low fat anything, and actually seek out the products that are the most natural and highest in fat. Products are much more flavorful and yet somehow I loose weight without chemicals and unnatural garbage.0 -
The word I would use it isn't "chemicals" but "processed." Processing food is what makes it unhealthy for you, when compared to natural foods.
You hit it right on the head: "processed". I said something similar about 30 mins after you, but before reading your post. Processed is really the villain here. Processed = FRANKENFOOD0 -
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The word I would use it isn't "chemicals" but "processed." Processing food is what makes it unhealthy for you, when compared to natural foods.
You hit it right on the head: "processed". I said something similar about 30 mins after you, but before reading your post. Processed is really the villain here. Processed = FRANKENFOOD
Oh blah. Almost EVERYTHING is processed except for raw whole foods. Processing simply means you did something to it that changed it from its original state. You wouldn't go out into a field and just eat the wheat- it gets processed to make flour. Oatmeal is processed- steel cutting the oats is a PROCESS. Fermenting milk with bacteria to create yogurt is a process. All anyone here means to say is that eating foods that are several steps removed from their natural state is probably unhealthy, and at the very least generally less tasty.
Now, to the OP- Fat Free Ranch dressing qualifies as an abomination in my opinion- it is beyond gross. Watery and sour. Blech.0 -
reduced fat = ok
non-fat = gross
except butter and peanut butter
This! Margarine has bad bad evil trans fats, so it's olive oil or butter for me 100% of the time, unless a recipe calls for canola oil which I have somewhere in a cupboard.
♦♦♦♦BUMP♦♦♦♦
My I suggest a better butter substitute called "Best Life Buttery spread". It has Trans Fat 0.0g, low in sodium.
I get mine at my local Super Walmart. I love the taste, it is lighter and smoother tasting than margarine or butter.
This Bestlife spread has 40% fewer calories and 70% less saturated fat than butter and contains no partially hydrogenated oil or palm kernel oil, so you get the healthier fats that you need at levels that make sense. All this, plus it has the delicious taste your family demands.
Excellent source of vitamin D
Natural flavor
0g trans fat
Lactose and gluten free
Kosher
INGREDIENTS:
WATER, NATURAL OIL BLEND (SOYBEAN AND PALM FRUIT OILS), CONTAINS LESS THAN 2% SALT, PROTEIN, NATURAL FLAVOR, MONOGLYCERIDES OF VEGETABLE FATTY ACIDS, SORBITAN ESTER OF VEGETABLE FATTY ACIDS, VITAMIN A PALMITATE, DL-a-TOCOPHERYL ACETATE (VITAMIN E), BETA CAROTENE COLOR, VITAMIN D3, LACTIC ACID, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA TO PROTECT FRESHNESS.
Nutrition Facts
Serving Size 1 tbsp (14.2 g)
Amount Per Serving
Calories 60Calories from Fat
60% Daily Value*
Total Fat 7.0g11%
Saturated Fat 2.0g10%
Trans Fat 0.0g
Cholesterol 5mg2%
Sodium 110mg5%
Total Carbohydrates 0.0g0%
Protein 0.0g
Vitamin A 10% • Vitamin C 0%
Calcium 0% • Iron 0%
* Based on a 2000 calorie diet0 -
I get what you're saying and I agree. However. you really need to be careful with the "c" word (chemicals). EVERYTHING is chemicals. Even water, H2O...dihydrogen monoxide..is a "chemical". "chemicals" are only bad for you if they interact with and affect the body in a harmful way. Some very natural "chemicals" are lethal, whereas some synthetic ones are beneficial. It's important to know the difference.
Beware!
And to think MFP encourages us to consume it in large quantities!Dihydrogen monoxide:
is called "hydroxyl acid", the substance is the major component of acid rain.
contributes to the "greenhouse effect".
is fatal if inhaled.
contributes to the erosion of our natural landscape.
accelerates corrosion and rusting of many metals.
may cause electrical failures and decreased effectiveness of automobile brakes.
has been found in excised tumors of terminal cancer patients.
Despite the danger, dihydrogen monoxide is often used:
as an industrial solvent and coolant.
in nuclear power plants.
in the production of Styrofoam.
as a fire retardant.
in many forms of cruel animal research.
in the distribution of pesticides. Even after washing, produce remains contaminated by this chemical.
as an additive in certain "junk-foods" and other food products.
:drinker:0 -
Any kind of food or drink that replaces sugars with 'sucralose' or any fake sweeteners, I cannot drink. THE CLOSEST I can get wouold be stevia and that's barely passable.
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Half fat cheese - sticks to my teeth/is white??/tastes weird
30% fat cheese - Fantastic, would never know the difference.0 -
Margarine - Butter is better!
Walden Farm products
Skim milk0 -
Point taken, however I'm pretty sure I don't need to be taking in any FERRIC ORTHOPHOSPHATE when I eat peanut butter. Especially when a search for the term brings up West Bengal Chemical Industries as a top search hit for that term. I think I'll stick to peanuts and salt.
Aww, that's just iron phosphate. They use it in organic farming to get rid of snails. You'd rather have snails in your peanut butter? Haha, just kidding.
But really, that's the iron supplement that lots of companies use to get you your 4% DV of iron in your cornflakes or whatever. Lots of the vitamins and minerals sound scarier when given their scientific names. I mean who would want to eat phylloquinone? Crap, that's Vitamin K. I guess I do!
Now, I'm not defending the over-processing of so many of our foods. I seriously don't believe there should be anything in my strawberry jam but strawberries, pectin, and sugar. I'm just saying that old adage of "don't eat it if you can't pronounce it" can be a little too simple.
And that's the argument that I am making however. If you are eating natural whole foods, lots of meat, vegtables and fruits, there is no need to any added anything. Simple is better especially when it comes to nutrition IMO. I am perfectly capable of researching the ingredients that sound odd, but why even bother when you don't need to? I prefer to have my food as unprocessed as necessary. Seems to have worked for people for millions of years, and yet only in the last 50-60 years or so, since processing has become so normal with food that we've seen the skyrocketing of obesity, diabetes and other totally preventable conditions. Coincidence? Maybe, but I really don't believe that's the case.
The rise in obesity probably has more to do with the fact that we have more conveniences and have to do far less manual labor than the average person 50-60 years ago. Processed is not always bad. You just have to find a balance in your diet and don't overdo it on one thing or another.0 -
The Great Value brand of "I can't believe it's not butter".......It's called "Wow I Totally thought that was Butter" <---(LOL!!! I thought that was so funny when I bought it!)
it tastes like nothing. just like tasting air with a butter consistency. EW...no thanks, I'll pay a little more for the real thing!
In future, please refrain from such hilarity between the hours of 9am to 5pm for the sake of your MFPals' jobs. "Wow I Totally thought that was Butter"?? LOL! Dying over here...
ETA: And low fat mayo is horrible. I prefer full fat everything actually - just minimize portions and make sensible decisions! Why work so hard to be 'healthy' if it means being miserable? Food is supposed to be delicious.0 -
The word I would use it isn't "chemicals" but "processed." Processing food is what makes it unhealthy for you, when compared to natural foods.
You hit it right on the head: "processed". I said something similar about 30 mins after you, but before reading your post. Processed is really the villain here. Processed = FRANKENFOOD
Oh blah. Almost EVERYTHING is processed except for raw whole foods. Processing simply means you did something to it that changed it from its original state. You wouldn't go out into a field and just eat the wheat- it gets processed to make flour. Oatmeal is processed- steel cutting the oats is a PROCESS. Fermenting milk with bacteria to create yogurt is a process. All anyone here means to say is that eating foods that are several steps removed from their natural state is probably unhealthy, and at the very least generally less tasty.
Now, to the OP- Fat Free Ranch dressing qualifies as an abomination in my opinion- it is beyond gross. Watery and sour. Blech.
I agree with everything above. I think people watch way too many independent health "documentaries" on netflix and believe the latest diet paranoia they read about online and suddenly everything is bad for you or off limits.0 -
"MAGNESIUM OXIDE, NIACINAMIDE, FERRIC ORTHOPHOSPHATE, ZINC OXIDE, COPPER SULFATE, FOLIC ACID, PYRIDOXINE HYDROCHLORIDE" - are mostly vitamins and minerals, commonly found in multi-vits (pyridoxine is B12 etc)0
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Start tracking fats, carbohydrates, and proteins.
If you are over on your fat intake, then by all means reduce fat. Though I'd suggest maybe changing out whatever you have your cream cheese on to something that doesn't require cream cheese (for example, if that something is my previous breakfast staple - bagels - swap it out for oatmeal and an egg - same calories, much better food quality).
If you aren't over on fats, then for goodness sake EAT FULL-FAT STUFF. Fat is not your enemy, too many calories or an imbalanced diet is your enemy.
Irony: Not eating enough fat can make you fat.0 -
I won't do fat-free cheeses. I like some reduced-fat ones, and Laughing Cow cheese...but there's just something nasty about fat-free cheese.
Oh, and turkey bacon. Yuck.0 -
I just read a great article - I wish I could find it - about the flavoring industry - both natural and artificial. Creeped me out. Artificial flavors were first discovered when someone working in a lab mixed two things together and realized that that combination smelled like something - almonds, I think. Now, they make flavorings that taste like just about anything to add to food.
That's my issue - you like to think that something that's, say, strawberry flavored has strawberries in it. Not that it's made of some combination of unrelated chemicals that happen to smell like strawberry. Better yet to just have the strawberries whole on their own.
According to the article, "natural" flavors aren't necessarily any better. i used to think that natural flavors meant that they were extracted from that thing (strawberry flavor from strawberries for example). Instead they are the exact same things as the artificial flavors but extracted from real things. For example, they use an extract from peach and plum pits to make an almond flavoring. But they can call it "natural" flavors.
That's were I try to draw the line - but they're in everything!0 -
The Sargento reduced fat mozzarella string cheese! It was SO salty! EW! I bought that when I was on Weight Watchers and someone suggested it to me for a good snack and I ate one and it's been in my fridge since! I might make baked mozzarella sticks out of it if it's still good!
I just gagged down one of those myself. I usually buy a store brand string cheese, but got Sargento because it was on sale. I only go shopping once a week, so it looks like I will be suffering until Sunday. Haha.0 -
All fat free cheese! It tastes like wax, won't melt and is just weird. I stick to reduced fat whenever available, which is not low fat, but has quite a bit less saturated fat than full fat.0
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Your topic title says it all. Low fat food are abominations and should probably not be consumed by anyone. Can you pronounce the even half the ingredients? No? Then probably shouldn't be eating it.
Here's a good example:
Low Fat Peanut Butter
Ingredients:
PEANUTS, CORN SYRUP SOLIDS, SUGAR, SOY PROTEIN, CONTAINS 2% OR LESS OF: SALT, FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO AND DIGLYCERIDES, MOLASSES, MAGNESIUM OXIDE, NIACINAMIDE, FERRIC ORTHOPHOSPHATE, ZINC OXIDE, COPPER SULFATE, FOLIC ACID, PYRIDOXINE HYDROCHLORIDE.
Natural Peanut Butter
Ingredients:
PEANUTS, SALT
Since I eat low carb I don't buy low fat anything, and actually seek out the products that are the most natural and highest in fat. Products are much more flavorful and yet somehow I loose weight without chemicals and unnatural garbage.
I can pronounce all of that. It must be healthier for me than it is for you. Perhaps if you go to college and take a few biology, chemistry and human anatomy and physiology classes it will be healthier for you as well. Actually. If you take a single medical terminology course with a teacher worth half the air they breathe you will be able to pronounce it within the first week.
That is a dumb argument. It's a logical fallacy to say that things you can't pronounce are bad for you because 'pronounceability' has no bearing on health.
So wait, your argument is better because you can pronounce these things (by the way I'm more than educated enough to pronounce these things as well, no need for the thinly veiled "Duh Hurr, you must be stoopid" argument)? So as an educated person yourself, I'm sure you can interperet from my post that what I mean is that WHY add anything to food when you don't need to? My example stands on it's own, peanuts and salt are less likely to *kitten* up the balanced machine that is the human body with unnecessary junk that was added for the attempt at making something that's been altered by humans more palatable once they've strangled all the natural oils, fats, flavor and nutrients out of something.
I'm all for science, but when applying science to food, you just get generally unhealthy garbage, preservatives and other additives that do nothing at best and harm at worst to those consuming it.
The problem with the argument is that is promotes ignorance. If people continue to use arguments like these are the end-all, be-all of nutrition wisdom, then other people will believe it. My point was that it was a bad argument. I hate bad arguments. They make you look dumb and when they become conventional wisdom everyone suffers for it.
umm... yeah I'll be sure to follow your scientific advice when your ticker has 65lbs lost on it. Till then, I'll pay attention to Marll and Keep It Simple, Stupid.0 -
Fat free turkey hot dogs=grossest thing I've ever tasted.
Hot dogs are made from lips and a**holes and turkeys don't have lips so I'm not sure what I was expecting.
To be fair, I know several people who like them. They just are not for me.0 -
I love these, I just tried them! Yumm-O!Try the laughing cow cream cheese wedges. Not bad0 -
I eat almost nothing that is "Diet" or "Reduced Fat." I do drink diet cola and iced tea, and use Ken's "Light" vinegarettes on my salads. Otherwise I just eat less of the full fat stuff - Ice Cream, Milk, Mayo, Butter, Cheese. I'd rather have a smaller portion of something that tastes really good to me than a larger portion of something I don't like very much.
^^^This except I still drink regular Coke.0 -
Your topic title says it all. Low fat food are abominations and should probably not be consumed by anyone. Can you pronounce the even half the ingredients? No? Then probably shouldn't be eating it.
Here's a good example:
Low Fat Peanut Butter
Ingredients:
PEANUTS, CORN SYRUP SOLIDS, SUGAR, SOY PROTEIN, CONTAINS 2% OR LESS OF: SALT, FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO AND DIGLYCERIDES, MOLASSES, MAGNESIUM OXIDE, NIACINAMIDE, FERRIC ORTHOPHOSPHATE, ZINC OXIDE, COPPER SULFATE, FOLIC ACID, PYRIDOXINE HYDROCHLORIDE.
Natural Peanut Butter
Ingredients:
PEANUTS, SALT
Since I eat low carb I don't buy low fat anything, and actually seek out the products that are the most natural and highest in fat. Products are much more flavorful and yet somehow I loose weight without chemicals and unnatural garbage.
I can pronounce all of that. It must be healthier for me than it is for you. Perhaps if you go to college and take a few biology, chemistry and human anatomy and physiology classes it will be healthier for you as well. Actually. If you take a single medical terminology course with a teacher worth half the air they breathe you will be able to pronounce it within the first week.
That is a dumb argument. It's a logical fallacy to say that things you can't pronounce are bad for you because 'pronounceability' has no bearing on health.
So wait, your argument is better because you can pronounce these things (by the way I'm more than educated enough to pronounce these things as well, no need for the thinly veiled "Duh Hurr, you must be stoopid" argument)? So as an educated person yourself, I'm sure you can interperet from my post that what I mean is that WHY add anything to food when you don't need to? My example stands on it's own, peanuts and salt are less likely to *kitten* up the balanced machine that is the human body with unnecessary junk that was added for the attempt at making something that's been altered by humans more palatable once they've strangled all the natural oils, fats, flavor and nutrients out of something.
I'm all for science, but when applying science to food, you just get generally unhealthy garbage, preservatives and other additives that do nothing at best and harm at worst to those consuming it.
The problem with the argument is that is promotes ignorance. If people continue to use arguments like these are the end-all, be-all of nutrition wisdom, then other people will believe it. My point was that it was a bad argument. I hate bad arguments. They make you look dumb and when they become conventional wisdom everyone suffers for it.
umm... yeah I'll be sure to follow your scientific advice when your ticker has 65lbs lost on it. Till then, I'll pay attention to Marll and Keep It Simple, Stupid.
ETA: Misread something on my original comment. And what does amount of lbs have to do with whether or not she knows what she is talking about? You dont' know her starting weight or her goal weight or when she started her weight loss journey. That's just a rude argument.0 -
I HATE Edy's fat free ice cream. It's tasteless, and goopy, and melts really quickly. The biggest waste of calories ever. When I want a dessert, I will indulge myself, thank you very much, and none of this loopy, fat-free nonsense.
Also, cauliflower is nasty. Who in the world decided it would be a good idea to breed albino broccolies?0 -
Fat Free Half & Half...whats the point?0
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"MAGNESIUM OXIDE, NIACINAMIDE, FERRIC ORTHOPHOSPHATE, ZINC OXIDE, COPPER SULFATE, FOLIC ACID, PYRIDOXINE HYDROCHLORIDE" - are mostly vitamins and minerals, commonly found in multi-vits (pyridoxine is B12 etc)
Sure, by WHY are these things only added to reduced fat foods? Example that I gave was JIF reduced fat peanut butter...now here is their REGULAR stuff:
Ingredients:
MADE FROM ROASTED PEANUTS AND SUGAR, CONTAINS 2% OR LESS OF: MOLASSES, FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO AND DIGLYCERIDES, SALT.
Notice a difference? Why is everything reduced fat have so much extra stuff in it? Oh yeah, because the processing to get the "evil" fat out destroyed other nutrients in the original product enough that you have to fortify it. Again, I don't eat JIF and will stick to natural peanut butter, but the rub for me is the overprocessing in most foods that are sold in the US and western countries now.0 -
I eat almost nothing that is "Diet" or "Reduced Fat." I do drink diet cola and iced tea, and use Ken's "Light" vinegarettes on my salads. Otherwise I just eat less of the full fat stuff - Ice Cream, Milk, Mayo, Butter, Cheese. I'd rather have a smaller portion of something that tastes really good to me than a larger portion of something I don't like very much.
I agree 100 percent. I tried all of the low fat & fat free & most just ruined my food. Now i just eat the real thing, just use less. Plus the fat free & low fat are usually loaded with extra sodium0
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