[BartSimpson]

Unsound Unsound:

For example give me the information for either a typical serving size or for the whole package if it's something that's likely to be eaten all at once.

I guess I'd like to see some sort of benchmark 'serving size' applied to all products, regardless of the actual portion size.

Meaning a King Sized Snicker's bar should have the exact same info on it as any other size Snicker's bar. If that info is per the 100g then fine, make it so.

But playing games with portion sizes like saying a serving is 1/3 of a candy bar is absurd.

[ShepherdsDog]

cooking your own food, using fresh ingredients is the best way to control your salt and sugar intake

[BartSimpson]

ShepherdsDog ShepherdsDog:

You've never driven in Asia have you, and more specifically the Chinese parts? These fucks will run you down without batting an eye. I notice that the first thing many of them do when in an accident is check their car for damage and then look at who they've mown down....... because da led right dey wun, jus too inconweenient.

Like I said...decent people who'd feel bad about killing others is the best prevention for a traffic tragedy.

The only actual driving I've done in that neck of the woods was in Penang and there you're doing pretty good if you can get up to 20kmh and you don't worry about traffic lights because the incessant traffic jams have the traffic efficiently stopped most of the time already.

A little side note: I was there on job for Intel and the fun part was when people from Penang came to California. I loved picking them up at the airport in San Francisco and puttering out to the freeway at 25mph before flooring it and getting on to US 101 at 75mph. For a lot of them it was the first time they'd ever been that fast in a car and they'd turn white. For the best effect I'd be chattering with them nonchalantly as I was doing my best Mario Andretti impersonation on the road.

Good times.

[Unsound]

BartSimpson BartSimpson:

Unsound Unsound:

For example give me the information for either a typical serving size or for the whole package if it's something that's likely to be eaten all at once.

I guess I'd like to see some sort of benchmark 'serving size' applied to all products, regardless of the actual portion size.

Meaning a King Sized Snicker's bar should have the exact same info on it as any other size Snicker's bar. If that info is per the 100g then fine, make it so.

But playing games with portion sizes like saying a serving is 1/3 of a candy bar is absurd.

Exactly, they should just be realilstic about what most people are likely to use as a serving for themselves, and they should be trying to give accurate info, not trying to put the best possible spin on whatever crap they're feeding you.

[Unsound]

ShepherdsDog ShepherdsDog:

cooking your own food, using fresh ingredients is the best way to control your salt and sugar intake

Absolutely, but it's not always practical. Not to mention, even when I'm cooking froom scratch, which I do as often as possible because I enjoy cooking there are still all sorts of things you don't need in the ingredients. Soy sauce has tons of salt for example. Any commercial seasonings you get will probably have salt or sugar in them. Same with any kind of bbq sauce. Salad dressing etc.

I make a lot of my own suces and rubs for just that reason, but it's not at all practical and I don't think too many people are willing to do that much work unless they actually enjoy doing that sort of thing.

[PluggyRug]

BK strawberry milkshake ingredients....

A typical artificial strawberry flavor, : amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent.


Micky D's burger buns....

Enriched flour (bleached Wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, enzymes), water, high fructose corn syrup, sugar, Soybean oil and/or partially hydrogenated Soybean oil, contains 2% or less of the following: salt, calcium sulfate, calcium carbonate, Wheat gluten, ammonium sulfate, ammonium chloride, dough conditioners (sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated monoglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide, Soy flour), calcium propionate and sodium propionate (preservatives), Soy Lecthin, sesame seed.
Contains: Wheat and Soy


Just give me real strawberries and real bread please.

A good test of Macdonalds service is to ask for a coke with no ice.

[bootlegga]

DrCaleb DrCaleb:

redhatmamma redhatmamma:

We can't think for ourselves on salt intake? we don't need a gov't committee on this type of regulation. We know the deal, we can read for ourselves, we don't have to buy the stuff if we don't want it. There is such a thing as over regulation and too much gov't interference.

We can't think for ourselves if we don't know all the information. An A&W chubby chicken kids meal wouldn't be a second thought for most parents. But if it actually were labeled, it would show it has twice the daily recommended limit of salt. The highest in Canada.

The same goes for Corn Syrup, Fructose, Glucose - all these things get added to food because the food companies know it leads to more customers. It doesn't matter that the customers die inside 40 years, because the death wasn't sudden it can't be attributed to the food directly. Big Tobacco taught them that lesson.

Go to a school, look at all the fat kids, and witness for yourself the effects of industry self regulation.

Excellent post, I'd rep you if I could!

[bootlegga]

BartSimpson BartSimpson:

PublicAnimalNo9 PublicAnimalNo9:

General Foods got pinched about the amount of sugar in many of their cereals.

Yeah, here's one I noticed at Costco whilst shopping one day:

Kelloggs 'Sugar Frosted Flakes' has 12 grams of sugar per serving.

Kashi 'Go Lean Crunch' also has 12 grams of sugar per serving!

Go Lean????

Myself, I generally eat oatmeal for cereal and I toss in frozen or dried cranberries for taste. Packaged cereals just have way too much sugar for me - especially the allegedly healthy cereals.

Yeah, those 'healthy' granola type cereals can be as bad or worse than the sweetened ones, although I'd guess that the Kashi has a lot more fibre and nutrients than Frosted Flakes does. I also wonder if the servings sizes are comparable (my guess is the Frosted Flakes serving was smaller than the Kashi serving).

You also might want to be careful when buying dried cranberries - some brands (Ocean Spray for example) have a fair bit of added sugar.

[DrCaleb]

Unsound Unsound:

ShepherdsDog ShepherdsDog:

cooking your own food, using fresh ingredients is the best way to control your salt and sugar intake

Absolutely, but it's not always practical. Not to mention, even when I'm cooking froom scratch, which I do as often as possible because I enjoy cooking there are still all sorts of things you don't need in the ingredients. Soy sauce has tons of salt for example. Any commercial seasonings you get will probably have salt or sugar in them. Same with any kind of bbq sauce. Salad dressing etc.

I make a lot of my own suces and rubs for just that reason, but it's not at all practical and I don't think too many people are willing to do that much work unless they actually enjoy doing that sort of thing.

Have a look at Victorian Epicure http://www.epicureselections.com/en/ (and I don't normally mention products) they have a 'San Sel' line of seasonings to add to veggies, meats, potatoes - where one might be tempted to add salt. And their spice line is frikken awesome. Oil+lemon+Harissa on fish or chicken! Mmmmmmm! Heaven I tell you.

[romanP]

If you're adding salt to your food, it's because you're not using enough herbs and spices while you're cooking it.

[ShepherdsDog]

DrCaleb DrCaleb:

Unsound Unsound:

ShepherdsDog ShepherdsDog:

cooking your own food, using fresh ingredients is the best way to control your salt and sugar intake

Absolutely, but it's not always practical. Not to mention, even when I'm cooking froom scratch, which I do as often as possible because I enjoy cooking there are still all sorts of things you don't need in the ingredients. Soy sauce has tons of salt for example. Any commercial seasonings you get will probably have salt or sugar in them. Same with any kind of bbq sauce. Salad dressing etc.

I make a lot of my own suces and rubs for just that reason, but it's not at all practical and I don't think too many people are willing to do that much work unless they actually enjoy doing that sort of thing.

Have a look at Victorian Epicure http://www.epicureselections.com/en/ (and I don't normally mention products) they have a 'San Sel' line of seasonings to add to veggies, meats, potatoes - where one might be tempted to add salt. And their spice line is frikken awesome. Oil+lemon+Harissa on fish or chicken! Mmmmmmm! Heaven I tell you.

I try to use a lot of seasonings to avoid too much salt, but there are some foods that need a little salt(new potatoes). Those that cook without salt or use a minimum of salt in their cooking usually only cook for themselves...as most of their food tastes like cardboard to people who have taste buds.

[Unsound]

That's what I try to do as well. But as you say, sometimes you just need salt. I'm simmering some chicken broth right now. Tasted it 2 minutes ago and it tasted like water. Little bit of salt and suddenly all the other flavours come out.

[ShepherdsDog]

We're hardwired to like salty and sweet foods. Unsalted chicken broth......blech