What Are You Eating?

I’m obsessed with reading labels. I learned about it in 4th grade. I was hooked. I would read the cereal box ingredient label each morning at breakfast.
This last week there was an uproar over non-melting ice cream sandwiches from Wal-Mart’s store brand.While the blame is on Wal-Mart, it shouldn’t be. It should be on us, the consumers.

The LA Times ran an ice cream melting test regarding the recent uproar. The LA Times tested Wal-Mart’s Great Value ice cream sandwich, Klondike Bar, and a cup of Haagen-Dazs. The results showed that the Haagen-Dazs melted as ice cream should because it was without stabilizers. They found in the Great Value and Klondike Bars that stabilizers caused slower melting or none at all.
This is such an important wake up call for all people. What are you eating? It doesn’t matter if you are skinny or overweight. You can be unhealthy at any size.  Take 30 seconds and question what you are feeding yourself and your family. Ask yourself why is the product “FAT FREE”? What chemicals did they add to make it fat-free or lower cholesterol? Does less sugar mean more salt or fat added?

In the weeks to follow I will be posting a healthy, obtainable and easy tip for an overall healthier life every Friday. While there are continued talks and information about how poorly Americans eat  (movies like Fed Up) the solutions given to fix the problem are not realistic for several reasons. I hope others will find my tips useful and actually follow through with them because they are obtainable.


10 Comments Add yours

  1. jdewdropsofink says:

    When the spoon you used to eat your ice cream is glued to the bottom of the bowl with day old ice cream melt, you learn two things: wash your bowl immediately after eating, and don’t buy that brand of ice cream ever again.

  2. J.R. LeMar says:

    I just finished eating a cinnamon roll and two peanut butter poptarts (breakfast). About to wash it down with some Hawaiin punch.

    1. J.R. that sounds like a heavy breakfast LOL. Hopefully you don’t succumb to a sugar drop in an hour.

  3. mirkabreen says:

    What exactly is a “stabilizer” that it would stop a frozen liquid from re-liquefying, I wonder? Almost sounds like some plastic… Oy.

    1. From what I read a stabilizer used to be egg yoke then they used gelatin but now use a “gum” of some chemical compound.

  4. helenrj says:

    Reminds me of an exchange between two characters in National Lampoon’s Christmas Vacation.
    Bill: “What’s that new thing you got over there at food and drug?”
    Clark: “Oh the Crunch enhancer? Yeah it’s a non-nutritive cereal varnish. It’s semi-permeable. It’s not osmotic. What it does is it coats and seals the flake, prevents the milk from penetrating it.”
    It’s a funny scene, but there is nothing funny about the chemicals in our food supply.

    1. That is one of my top 10 favorite movies Helen! But yes it’s fun to laugh at the movies but actually eating it is much different.

  5. That’s why I love Breyers natural and Turkey Hill Natural. You can totally taste the difference.

    1. I eat Breyers (actually had some tonight) but I’ve never heard of Turkey Hill.

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