….ON YOUR FAT FREE’S, YOUR “LIGHT” FOODS AND WHAT E’R.
Our poor food industry people have done such a number on us and it leaves me buggy eyed and confused (because it is SO hard to get my mind turned around facing the opposite direction). I call them “poor” because I feel sorry for them. It is a sad state of affairs that the people we have come to entrust our health to have failed us. I pray we can look beyond the greed and power and that some day they will fall to their knees asking for help to see clearly . Truly. I pray that. In the meantime, we must take the authority back. Why is our health care in such a state of chaos? Because our health has failed. Why? Because we consume massive amounts of chemicals, dyes, fake hormones, antibiotics, steroids, plastics, and on and on. Even the vitamins that they put in our food after they squish the natural ones out through processing are fake. Synthetic. Lab made.
We make fun of the Twinkie. I was not a chocolate fan growing up. I LOVED Twinkies when I was little. Probably still do! It has a shelf life of a zillion years. Based on the ingredients of many other yummy treats I have looked at today must also have a shelf life of the same number of years. Why do they get such a bad rap? They are so cute a fluffy. And bouncy. Yummo.
It has to be about more than “yummo” I am afraid.
So I spent too long ranting about things I like to rant about. I have gotten side tracked. Forgive me.
Did you know that when they advertise “light” or “1/2 the fat” or “fat free” they always have to add things to make up for the stuff they are removing? Cant be as easy as taking out and still tasting good, right? Dang the bad luck.
I list a few things here. Dont feel you need to read the ingredients carefully. I just want to give you an idea of what happens.
God knew exactly what he was doing when he provided these food items for us. He is awesome.
This is the greatest. Enjoy this display of I- don’t -even -know -what -you- would -call- it.
BUTTER – Ingredients: Sweet cream. (and salt if you choose)
BUTTER LIGHT – Ingredients: Water, Butter, Canola, Buttermilk, Food Starch,- Modified, Tapioca Maltodextrin, Salt, Distilled Monoglycerides, Lactic Acid, Potassium Sorbate and Sodium Benzoate (preservatives), Natural Flavor, Xanthum Gum, PGPR, Beta Carotene (color)
Does than seem light to you? Heavy to me. Why doesn’t real butter have preservatives? Are we actually preserving the junk we are adding to the butter? Do those ingredients read “health” to you?
On to the next…….
EGG – Ingredients: an egg.
EGGBEATERS – Great way to lower cholesterol and what e’r cause egg is not good for you. REALLY? What IS all that stuff listed down here? Dont let all that vitamin lookin’ stuff fool you, please.)
Ingredients: Egg Whites, Less than 1%: Natural Flavor, Color (Includes Beta Carotene), Spices, Salt, Onion Powder, Vegetable Gums (Xanthan Gum, Guar Gum), Maltodextrin. Vitamins and Minerals: Calcium Sulfate, Iron (Ferric Phosphate), Vitamin E (Alpha Tocopherol Acetate), Zinc Sulfate, Calcium Pantothenate, Vitamin B12, Vitamin B2 (Riboflavin), Vitamin B1 (Thiamine Mononitrate), Vitamin B6 (Pyridoxine Hydrochloride), Folic Acid, Biotin, Vitamin D3
That is one honkin’ egg full of goodness and, well, …egg.
okay on to the next……
VANILLA YOGURT (popular brand) – Ingredients: Milk, Cream, Sugar, Tara Gum, Natural Flavor.
VANIILLA YOGURT 1/2 THE FAT– Ingredients: Skim Milk, Sugar, Corn Syrup, Cream, Whey, Mono and Diglycerides, Carob bean gum, Guar Gum, Natural Flavor, Carrageenan, Bitamin A Palmitate, Tara Gum.
VANILLA YOGURT NO SUGAR ADDED – Ingredients: Skim milk, Cream, Polydestrose, Sorbitol, Maltodextrin (corn), Whey, Glycerin, Cellulose GEl, Mono and Diglycerides, Guar Gum, Tara Gum Xanthan Gum, Cullulose Gum, Carob Bean Gum, Natural Flavor, Acesulfame Potassium, Sucralose (Splenda) Vitamin A Palmitate, Annatto (for color)
You have all this in your pantry, right?
To make yogurt you just soak milk in a culture over night and you got it. My body does not want all this stuff, I’m thinkin’. It takes as fast to make yogurt as it takes to raise the carton up off the shelf.
1/2 C. of Organic Plain Whole Milk Yogurt.
1 Quart Whole Organic Milk “Pasteurized” . If you cant find that use “Ultra Pasteurized”.
Gently heat milk up to 185 degrees and then cool to 110 degrees. Stir in the yogurt. Cover and place in warm oven 150 degrees or dehydrator, or crockpot over night. In morning put in fridge. During the course of the day if any whey swims on top, just spoon it off and your yogurt will be thicker.
For the next batch use a 1/2 c. of the end of this batch for the starter for the next. You only have to buy the yogurt one time.
Add fruit, granola, nuts, vanilla or any other delectable to your yogurt if you prefer.