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Sound Reinforcement - Forums for Live Sound Professionals - Your Displayed Name Must Be Your Real Full Name To Post In The Live Sound Forums => The Basement => Topic started by: Woody Nuss on August 13, 2014, 06:04:48 PM
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I have a loaf of bread that is over one YEAR old and has yet to grow mold or even get stale. That's right, it is a year old.
Standard loaf of Van de Kamp's Western Hearth, 100% Wole Wheat bread I bought at Ralph's (Kroger) last July. It has a best by date of Aug 22, 2013. I ate a few slices, then left it out on my counter in the original packaging while I went out of town. When I returned I checked it and it still felt fresh. I decided to leave it out and see how long it would take to get hard and green, or at least get white/grey spots. Still waiting! The bread looks and feels and smells brand new!
WTF?
I am thinking of making a YouTube video or taking it to some "consumer group" or somewhere. I have no idea where to go with it.
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Maybe if you eat some of that bread it'll preserve you well past a typical life expectancy. At least you shouldn't get moldy. ;D
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I had some bagels we bought at Disney world a number of years back that did the same thing...
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I'd check the radiation levels in that part of the house... ::)
John
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I'd check the radiation levels in that part of the house... ::)
John
Those cobalt 60 pellets in the silverware drawer?
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"Never get's old, never get's mold. Serve it with butter, toasted or cold.
Good on the road or good in the park, and after the first loaf you'll glow in the dark.
Tim bread, Tim bread get some today, nuclear bread that lasts more than a day."
$1.39 per loaf, or $2.00 for the family size.
From your good friends at the Chernobyl Baking Company, and available anywhere goats have six legs.
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That's nothing. The strings on my Gretsch are two and a half years old and show no signs of needing changing. I have other guitars which need the same make of strings changing almost monthly.
I don't know how long our bread would last. My son and daughter and their friends finish it off in no time at all.
Steve.
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I seem to recall several years ago that the "fiber" they added to bread was saw- dust. So maybe you need to worry more about termites than mold. :-)
JR
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I seem to recall several years ago that the "fiber" they added to bread was saw- dust.
I once knew an ex - Royal Navy chef who said that they often added paper towels to stew to make it go a bit further!
Steve.
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My bread molds within a week... but I also make it by hand, from scratch, so I know just what is in it. :) Nothing like the smell of freshly baked bread wafting through the house!
-Ray
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I have a loaf of bread that is over one YEAR old and has yet to grow mold or even get stale. That's right, it is a year old.
Standard loaf of Van de Kamp's Western Hearth, 100% Wole Wheat bread I bought at Ralph's (Kroger) last July. It has a best by date of Aug 22, 2013. I ate a few slices, then left it out on my counter in the original packaging while I went out of town. When I returned I checked it and it still felt fresh. I decided to leave it out and see how long it would take to get hard and green, or at least get white/grey spots. Still waiting! The bread looks and feels and smells brand new!
WTF?
I am thinking of making a YouTube video or taking it to some "consumer group" or somewhere. I have no idea where to go with it.
I guarantee you that loaf of bread is not made 100% of whole wheat, even if it might be made with 100% whole wheat, haha.
It's a paradox that as western nations are getting better medicine and more money, we are gradually poisoning ourselves with what we eat.
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I guarantee you that loaf of bread is not made 100% of whole wheat, even if it might be made with 100% whole wheat, haha.
It's a paradox that as western nations are getting better medicine and more money, we are gradually poisoning ourselves with what we eat.
Poisoning ourselves is a bit of hyperbolic stretch while there have been several high profile mistakes made over the decades. It seems that we used excessive caution to ban artificial sweeteners like cyclamates. Most of the known dietary deficiencies have been wiped out by use of enriched foods, so don't throw out the baby with the bathwater by shunning "wonder" bread.
I am not a big fan of government maternalism (nanny state), and I suspect the bread that will not mold is done more for commercial reasons, just like genetic engineering for most foods is more about engineering foods that can be harvested by machine and processed cheaply with increased yield. A small fraction works to add nutrients.
The experts in their ivory towers predicted we would never be able to feed a population this large. They predicted we would starve decades ago. Farming technology has met the challenge, and now we have worldwide obesity and adult diabetes from eating too much food.
If the bread is a year old and you feel bad about throwing it out, feed it to the ducks. If you don't have any ducks you can feed it to fish.
JR
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They predicted we would starve decades ago. Farming technology has met the challenge, and now we have worldwide obesity and adult diabetes from eating too much food.
If the bread is a year old and you feel bad about throwing it out, feed it to the ducks. If you don't have any ducks you can feed it to fish.
JR
JR,
Maybe ducks will eat anything, but I once threw some green colored bagels (left over from a St. Patrick's day bar event) over the fence on to the "back 40" of the St. Paul International Harvester lot, expecting birds and other animals would eat them.
Not only did they go uneaten through the winter, they continued unchanged through the entire next summer, and were still there when the next winter's snow fell!
Recently in New Mexico, a group of Native Americans went from the overly processed diet that has become typical here back to the "pre contact" diet of their Pueblo ancestors. Dr. Maria Gabrielle examined them before and after the diet suggested by the Flowering Tree Permaculture Institute, and reported that the volunteers specifically pre-diabetic conditions, high cholesterol, high triglycerides, high LDL (commonly called bad fats) and liver imbalances (as well as their overweight conditions) were common.
After just three months on the the diet there were considerable changes in blood test results, showing strong decreases in cholesterol, triglycerides, blood sugar and LDL. Everyone reported feeling much healthier overall and the average weight loss was 35 to 40 pounds.
It is not just "too much food" that is creating worldwide obesity and adult diabetes, it's the wrong kinds of foods. With more than twice as many people now on the planet as when we were born, the new farming technologies may eventually be successful in "thinning the herd" back down to 1950's levels ;).
Art
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Art, JR, et al...
I've found that if you don't eat CRAP, you'll experience results akin to those cited above.
C-oncentrated
R-efined
A-nd
P-rocessed
Cut out the C.R.A.P. and you'll feel a lot better.
DR
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JR,
Maybe ducks will eat anything, but I once threw some green colored bagels (left over from a St. Patrick's day bar event) over the fence on to the "back 40" of the St. Paul International Harvester lot, expecting birds and other animals would eat them.
Not only did they go uneaten through the winter, they continued unchanged through the entire next summer, and were still there when the next winter's snow fell!
Recently in New Mexico, a group of Native Americans went from the overly processed diet that has become typical here back to the "pre contact" diet of their Pueblo ancestors. Dr. Maria Gabrielle examined them before and after the diet suggested by the Flowering Tree Permaculture Institute, and reported that the volunteers specifically pre-diabetic conditions, high cholesterol, high triglycerides, high LDL (commonly called bad fats) and liver imbalances (as well as their overweight conditions) were common.
After just three months on the the diet there were considerable changes in blood test results, showing strong decreases in cholesterol, triglycerides, blood sugar and LDL. Everyone reported feeling much healthier overall and the average weight loss was 35 to 40 pounds.
It is not just "too much food" that is creating worldwide obesity and adult diabetes, it's the wrong kinds of foods. With more than twice as many people now on the planet as when we were born, the new farming technologies may eventually be successful in "thinning the herd" back down to 1950's levels ;).
Art
Just to be clear I eat almost zero food that I did not cook myself, so I pretty much avoid (CRAP cute name) all processed foods.
I am aware of native american diet issues, among other things. I would be surprised if that legacy native diet contained unlimited calories.
I have been overweight more often than I wasn't for my entire life. I have paid attention to nutrition and even read a few books on the subject to learn more. In my judgement there are no magic foods, for good or evil, just foods. We are omnivores so capable of surviving by eating (almost) anything.
For most of our evolution food was scarce, so this was pretty much not a problem, but now even poor countries are getting enough food to make much of their population over fed.
It is human nature to look for easy answers, and that is the real mother of invention (laziness), that said weight management is not even algebra, just simple math. Energy in minus work out= leftover energy to store as fat. Each individual's equation may vary
slightly, but it's still just math not magic.
We live in a time where the food industry is not just scrambling to feed us, but big food industries can only expand sales by getting us to eat more, expanding us too.
I looked forward to non-food imitation food that we could eat in unlimited quantities, but there are two things stoping that. #1 extreme individuals would probably hurt themselves by eating only non-food food. #2 The second problem for the more moderate, the human body actually learns about the energy content of past meals and that drives our appetite attraction to greasy foods (for the fat content). So it is hard to fool mother nature.
Our genome is dominated by the successful cavemen who ate enough during times of plenty to survive the lean times. Problem for us now is we don't have enough lean times.
JR
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Not only did they go uneaten through the winter, they continued unchanged through the entire next summer, and were still there when the next winter's snow fell!
I read somewhere that rats will not eat white bread unless they have absolutely nothing else to eat.
It is not just "too much food" that is creating worldwide obesity and adult diabetes, it's the wrong kinds of foods.
Too much high fructose corn syrup. The human body is fine with glucose but cannot metabolise fructose very well.
Steve.
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I read somewhere that rats will not eat white bread unless they have absolutely nothing else to eat.
Too much high fructose corn syrup. The human bogy is fine with glucose but cannot metabolise fructose very well.
Steve.
More magical thinking, while we can probably survive just fine with zero added sugar.
Coincidentally our craving for sugar is precisely to motivate us to eat (sweet) fruit for the vitamins (C) found therein. So ironically perhaps our successful ancestors eating real fruit were consuming fructose.
Does anybody suggest not eating apples or oranges because of fructose? I will suggest not adding any kind of sugar to foods.
JR
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More magical thinking, while we can probably survive just fine with zero added sugar.
Coincidentally our craving for sugar is precisely to motivate us to eat (sweet) fruit for the vitamins (C) found therein. So ironically perhaps our successful ancestors eating real fruit were consuming fructose.
Does anybody suggest not eating apples or oranges because of fructose? I will suggest not adding any kind of sugar to foods.
JR
Fructose is OK. Just get it from the WHOLE fruit. The "C" in C.R.A.P. is for " concentrated". In regards to fruit and fructose, this means eat the apple, the orange or other fruit. Do not just drink the juice.
One very large problem with C.R.A.P. is that the digestive system does not have to function "up to specs" to use the food. Perhaps like running an amp rated for 8 ohm load into a 1 ohm load. Something's gonna give. Once the digestive system is not fully used, all sorts of other problems can develop in the "supply chain" which provides for and works with the digestive organs.
Soon, like an unbalanced top, things start to wobble and spin out of control. Diabetes, pancreatitis, liver malfunction...a whole host of problems because the digestive system is not exercised as it needs to be to fuel the body properly.
Focusing on only one or two facets of body/diet doesn't address the problem of the SYSTEM...something we who work as "engineers" should well know. We ARE a system.
Let's just hope we've enough "rig for the gig" as Tim would say.
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Fructose is OK. Just get it from the WHOLE fruit.
Yes, but not from corn syrup which seems to be added to everything now.
I totally agree with your avoiding CRAP methodology.
Steve.
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Yes, but not from corn syrup which seems to be added to everything now.
I totally agree with your avoiding CRAP methodology.
Steve.
I've never found any fresh fruit which has been injected with HFCS...
You're not getting your food out of cans, now, are you?
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I've never found any fresh fruit which has been injected with HFCS...
I think you're missing my point... I'm actually agreeing with you!!
Real fruit = good, other stuff which isn't fruit but has HFCS added = bad.
Steve.
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I think you're missing my point... I'm actually agreeing with you!!
Real fruit = good, other stuff which isn't fruit but has HFCS added = bad.
Steve.
That would fall under the "P" of the C.R.A.P. formula. Tinned (to use the British) fruit is processed food and as such is outside the bounds of acceptable nosh.
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We had a fructose vs. glucose discussion at work last week and as I couldn't remember which one the body prefers, I looked it up and found this:
Here's a summary of the main points:
After eating fructose, 100 percent of the metabolic burden rests on your liver. With glucose, your liver has to break down only 20 percent.
Every cell in your body, including your brain, utilizes glucose. Therefore, much of it is "burned up" immediately after you consume it. By contrast, fructose is turned into free fatty acids (FFAs), VLDL (the damaging form of cholesterol), and triglycerides, which get stored as fat.
The fatty acids created during fructose metabolism accumulate as fat droplets in your liver and skeletal muscle tissues, causing insulin resistance and non-alcoholic fatty liver disease (NAFLD). Insulin resistance progresses to metabolic syndrome and type II diabetes.
Fructose is the most lipophilic carbohydrate. In other words, fructose converts to activated glycerol (g-3-p), which is directly used to turn FFAs into triglycerides. The more g-3-p you have, the more fat you store. Glucose does not do this.
When you eat 120 calories of glucose, less than one calorie is stored as fat. 120 calories of fructose results in 40 calories being stored as fat. Consuming fructose is essentially consuming fat!
The metabolism of fructose by your liver creates a long list of waste products and toxins, including a large amount of uric acid, which drives up blood pressure and causes gout.
Glucose suppresses the hunger hormone ghrelin and stimulates leptin, which suppresses your appetite. Fructose has no effect on ghrelin and interferes with your brain's communication with leptin, resulting in overeating.
So, if anyone tries to tell you "sugar is sugar," they are way behind the times. As you can see, there are major differences in how your body processes each one. The bottom line is: fructose leads to increased belly fat, insulin resistance and metabolic syndrome -- not to mention the long list of chronic diseases that directly result.
If you, like so many others, have struggled with your weight for years; examined your diet; avoided fat and counted your calories, yet not getting anywhere and wondering what you're doing wrong, please pay very close attention to this issue!
In many cases the primary culprit is an excessive intake of hidden sugar in the form of fructose, whether natural fructose (such as agave syrup or 100 percent fruit juice, for example), or in the form of corn syrup (or high fructose corn syrup), which is a main ingredient in countless beverages and processed, pre-packaged foods.
It's extremely easy to consume high amounts of fructose on a daily basis, especially if most of your foods are processed in any way, or if you drink sodas or any other sweetened beverages such as ice-teas, fruit juices and sports drinks. As previously discussed, even seemingly "health-conscious" beverages like Vitamin Water, Jamba Juice and Odwalla SuperFood contain far more added sugar and/or fructose than many desserts!
So please, understand that it's not dietary fat that's making you fat. It's fructose.
And this:
It’s important to realise that all of this does NOT apply to fruit.
Fruits aren’t just watery bags of fructose, they are real foods with a low energy density and lots of fibre.
They’re hard to overeat on and you’d have to eat ridiculous amounts to reach harmful levels of fructose.
In general, fruit is a minor source of fructose in the diet compared to added sugars.
The harmful effects of fructose apply to a western diet supplying excess calories and added sugars.
It does NOT apply to the natural sugars found in fruits and vegetables.
Steve.
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I prefer to have yeast microbes convert sugars in my food to ethyl alcohol, for easy consumption.
JR
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I prefer to have yeast microbes convert sugars in my food to ethyl alcohol, for easy consumption.
I'm consuming such a sugar conversion right now and it is being consumed rather easily!
Steve.
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I read somewhere that rats will not eat white bread unless they have absolutely nothing else to eat.
Too much high fructose corn syrup. The human body is fine with glucose but cannot metabolise fructose very well.
Steve.
I'm allergic to corn and HFCS causes reactions that are several orders of magnitude more severe. My hands bear the brunt: @ 6 hours after exposure, irresistable itching that continues until the swelling and inflammation (think overstuffed sausage) start 12 to 24 hours later-that lasts about a week, followed by 'gloving' (the skin on my hands peels off) that leaves maybe a couple layers of skin, causing extreme sensitivity to heat, cool and pressure, like handing a fork and knife, or a car steering wheel. Even as little HFCS as is in a Wendy's small hamburger bun causes my hands to peel (albeit w/o the severe pain a 1 ounce dose causes, like if i'm served a regular Dr Pepper instead of diet). Quality of life is greatly reduced for 3+ months after an incident.
If I choose to eat out my options are: no bread (HFCS is used to enhance browning), no sauces (BBQ, steak sauce, ketchup, tartar sauce, even Worcestershire sauce, more brands have HFCS than do not in the USA-mustard is still safe, although marinara is not), no hot dogs (except Jalapeno or those nasty Kosher ones), only dill pickles, no sweetened beverages. You get the idea. At least I can eat steak, baked potatoes and salad (vinegar and oil only, no cheap commercial dressings, again; most contain HFCS).
I'll quit whining now,
Jeff Robinson
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Can't say too much about the diets of other countries, but the C.R.A.P. diet Dick mentioned is also known as the Standard American Diet, or SAD for short. ;D Besides the processed junk, it's just too carbohydrate heavy.
A lot of folks would realize better health and weight loss by eliminating or drastically cutting the whites (flour, grains, sugar, pasta). Of course, portion control is important as well.
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Can't say too much about the diets of other countries, but the C.R.A.P. diet Dick mentioned is also known as the Standard American Diet, or SAD for short. ;D Besides the processed junk, it's just too carbohydrate heavy.
A lot of folks would realize better health and weight loss by eliminating or drastically cutting the whites (flour, grains, sugar, pasta). Of course, portion control is important as well.
Flour IS processed, as is sugar...which is also refined and concentrated. CRAP
Carbohydrates are only a part of the spectrum. What is important to understand is how quickly and easily they are converted to sugar in the body...the glycemic index. Rice and corn have a high GI, barley, oats and rye much lower. But it's not how they behave by themselves, but how you work them into a comprehensive dietary system.
And do not forget that this is all about fuel and work. You need the right amount and the right type of food to support your activity level. The problem has become one of high-octane fuel (processed carbs) necessary to support long hours and physical labor continuing to prevail while the work load has decreased to a great degree. If you take it in and don't burn it, it gets stored.
The primary impetus to keep consuming foods with a high GI is blood sugar level. Eat carbs, spike your blood sugar. Spike wears off, blood sugar level drops...you get hungry and crave that spike. There's the roller-coaster for you.
Eating whole, un-processed food requires the digestive system to function ad intended, taking time to deliver fuel to the body without the "spikiness" of the high GI processed foods. Those of you who have used a good low-carb diet can testify to the lack of the "panic hunger" associated with low blood sugar levels.
It's all a system, and once you study a bit and find out how diet and exercise relate you have a great start in maintaining a more sensible, healthier life. Yes, the individual ingredients are important, but it's how you integrate them that lets you "engineer" a healthier life.
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Any bread that goes stale in this house is fed to the animal population, birds first, and what we have found is that birds will seldom pick at a roll or large piece. Break it up and it will be eaten.
I believe in all things in moderation. I do drink too much tonic (soda for you rednecks), and I don't eat a lot of fruits, but enjoy a good meal of beef, pork, chicken, or fish with the right veggie's. I try to stay away from fast food, but enjoy a good sub made with good fresh meats and cheeses. Everyone needs carbs and protein, and to abstain from either is IMO a health mistake. Check the labels, lay off the process crap, live long and prosper.
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Not sure where I read this (could have been in an audio forum): the healthiest stuff is around the perimeter of the grocery store - fresh veggies & fruits, fresh (on site) bakery, seafood and animal protein, and finally dairy products.
Most of the C.R.A.P. is down the middle aisles and in the freezers.
I try to avoid processed cereals, most anything that is a mix, coating or packaged/bottled sauce or dressing. If I'm going to cook for myself, it's going to be fresh and taste good. It takes me a year to go through a pound of flour, I don't use sugar unless I'm baking (once a year). I don't drink sodas (a friend brought over a 2 liter of ginger ale and Coke for New Years 2 years ago - both are unopened in my fridge) or sweetened tea.
I'm grateful I don't have Jeff R's allergy, or the gluten issues that face some folks. One of the production runners we work with has Ciliac disease and her eating life is hell.
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A lot of folks would realize better health and weight loss by eliminating or drastically cutting the whites (flour, grains, sugar, pasta).
Or as I read somewhere recently - don't eat anything beige.
Of course, portion control is important as well.
British TV and stage hypnotist Paul McKenna published a self help diet book and CD a few years ago based on three simple principles.
1. Eat what you want.
2. Only eat when you're hungry.
3. Stop when you're no longer hungry.
The third point being the most important and most often ignored.
Steve.
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Or as I read somewhere recently - don't eat anything beige.
Nonsense, but the diet industry long ago had to do more than just say eat less food, to separate the fools from their money.
British TV and stage hypnotist Paul McKenna published a self help diet book and CD a few years ago based on three simple principles.
1. Eat what you want.
2. Only eat when you're hungry.
3. Stop when you're no longer hungry.
The third point being the most important and most often ignored.
Steve.
Unfortunately that does not work. We are wired to eat more in times of plenty (when more food is in front of us) to survive the lean times, that do not come any more.
There is a time lag between when we eat food, and our body gives us the no longer hungry signaling. There are a few strategies to avoid over-eating because of this. One is to eat very slowly (chew your food twice even if it doesn't need it). If you wolf down a pile of food quickly you can still be hungry enough for seconds, while a more deliberate (slower) attack on your plate, might give your body time to report the meals arrival in your stomach back to your brain.
A second strategy is portion control where the size of the meal is predetermined. Even if a little hungry immediately after finishing the portion, you are not hungry enough to eat another whole TV dinner (or whatever), and within a few minutes you are no longer hungry and all is well.
The stomach full is a relatively short term feedback messaging (minutes), but there are longer term learned responses from the energy content of foods, so while eating an imitation burger with fake (indigestible) fries, may fool you short term, but your body will notice that there was no energy content and ramp up the appetite for more food.
The largest flaw in our appetite to control hunger is that it works purely short term on what have you eaten lately (mostly sugar in blood and glycogen stored in several organs), and ignores all the energy stored in fat. We could have several months worth of food content in our fat tanks and still feel hungry because we missed breakfast.
The diet industry is multi Billion dollar a year (maybe trillion), the larger food industry is many times that. The diet industry makes money by promising easy solutions, which is like an exercise machine that doesn't involve effort. :-) There are no easy answers, like simple food substitution. Sure some foods are better than others but at the end of the day you need to eat less energy content (calories) to lose weight.
The large food industry is more insidious. Just like any business they make more money the more food they sell. They sell us more food by appealing to our wired in appetite triggers, and making it convenient to eat more.
Good luck, this is not easy and the general population is on a steady march to obesity and metabolic syndrome.
JR
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We live in the heart of Demoulas / Marketbasket country and there are three in my town. For the longest time I have been pushing my wife to shop at other stores even though the ride is longer. My reason being the mostly poor quality of the food they sell. Watery eggs (old), often spoiled meat, not so fresh produce. What I get is "The price is too high, the ride is too long." Well this employee walkout has been to my benefit. She's been shopping at Shaw's where the price is slightly higher, but, the quality of the food is outstanding. Fresh eggs, very fresh produce, great meats, and really good people. Fuck Market Basket, I'll never go back.
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There are many areas in life where we can compromise and go for the cheap option. The food we eat shouldn't be one.
Steve.
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There are many areas in life where we can compromise and go for the cheap option. The food we eat shouldn't be one.
Steve.
Nor rigging/staging. Electrical. Line arrays.
hahaa. (Watch I make pro audio relevant again! Woo hoo!)
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There is a time lag between when we eat food, and our body gives us the no longer hungry signaling. There are a few strategies to avoid over-eating because of this. One is to eat very slowly (chew your food twice even if it doesn't need it). If you wolf down a pile of food quickly you can still be hungry enough for seconds, while a more deliberate (slower) attack on your plate, might give your body time to report the meals arrival in your stomach back to your brain.
A second strategy is portion control where the size of the meal is predetermined. Even if a little hungry immediately after finishing the portion, you are not hungry enough to eat another whole TV dinner (or whatever), and within a few minutes you are no longer hungry and all is well.
Earlier this year I read about a new comparative study in which participants were divided into two groups. All were instructed to maintain their eating habits. The experimental group was told to drink one glass of water before each meal. As one would imagine, members of this group didn't consume as much because they felt full earlier than usual and, consequently, lost weight. There are a handful of similar studies.
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Earlier this year I read about a new comparative study in which participants were divided into two groups. All were instructed to maintain their eating habits. The experimental group was told to drink one glass of water before each meal. As one would imagine, members of this group didn't consume as much because they felt full earlier than usual and, consequently, lost weight. There are a handful of similar studies.
That may be a new study but an old trick. It works on the same principle as lap-band surgery (that shrinks the stomach) where the volume of the water takes up space in the stomach leaving less room for food. In the long term the zero energy content of the water will be adjusted for by long term appetite mechanisms, but it couldn't hurt. Since it's the volume of liquid and not the water that is at work, I try to fill my stomach with several beers before meals. Beer is mostly water. :-)
JR
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I try to stay away from fast food, but enjoy a good sub made with good fresh meats and cheeses.
I agree subs are probably better for you, but the "fresh meat" always puzzles me-ever check the expiration dates on lunchmeats? Worked in a lunch meat department for a while in my college days-actually helped open the store. When I left over months later later we still had unbroken pallets of canned hams that we had received prior to opening-and there was no rush to sell them they still had plenty of "life" left in them. One could argue that the ground beef a burger is made from is much "fresher" than most of the processed lunch meats.
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Talking about expiration dates, did you ever see a "use by" date on Kool-aid? I typically make a low calorie lemonade with concentrated lemon juice but i ran out, and found some Kool-aid packets in my cupboard that were probably 10+ years old... but had no toss date on them so let's see what happens? The Cherry flavor was OK (at least it tasted OK), but both envelops of orange flavor were clearly "expired". The powder was congealed solid as if it absorbed moisture and there was a white discoloration like mold on it. It also failed the smell test so the stank went into the trash.
FWIW I used to love the Kool-aid they sold back in the '60s that was sweetened with cyclamates, but they pulled that off the market because it was dangerous. Thank you Delany amendment. I used to drink that like Kool-aid.
JR
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Remember "Whip'n Chill"? Here's a list of ingredients:
Sugar, Nonfat Milk, Hydrogenated Palm Kernel Oil, Cocoa (Processed With Alkali), Modified Food Starch, Gelatin, Propylene Glycol Monostearate, Sodium Caseinate, Hydroxypropyl Methylcellulose, Hydrogenated Soybean Oil, Acetylated Monoglycerides, Partially Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils), Salt, Cellulose Gum, Soy Lecithin, Artificial Flavor, Mono- and Diglycerides, Cellulose Gel, Bha and Citric Acid (Preservatives).
Ah, the wondrous food products of the '60's...
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Hello,
Sugar and honey do not expire if they are stored in a sealed container and kept somewhere out of sunlight. Bread does not necessarily go moldy unless it's in a high humidity area or kept in plastic so that it cannot breathe. Storing bread in the fridge will often hasten mold growth. Crackers, can be kept virtually forever if kept in a sealed container and without moisture. Many breads, like whole grain, contain a lot of added oil, which will slow or prohibit mold growth.
I was tested and found to be allergic to wheat flour. I'm not one of those crazies that jumps on some fad-illness,but, this allergy was especially hard to take when I own some pizza franchises. I LOVE pizza. A couple of years ago, I noticed that I felt bloated, sluggish and my ankles swelled a bit when I ate pizza. Now... I limit my pizza intake to 1 slice at a time, and once or twice a week. Sucks...because it was my go-to fast food, by passing all other restaurants.
Sliced lunch meats are terrible choices for many people, they contain a lot of sulfates. Many people are highly sensitive to these preservatives, along with MSG, used to "enhance" flavors, from Chinese Restaurants.
Recent studies have shown "cumulative" sensitivities to preservatives and MSG, much like bee stings.
Hammer
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Remember "Whip'n Chill"? Here's a list of ingredients:
Sugar, Nonfat Milk, Hydrogenated Palm Kernel Oil, Cocoa (Processed With Alkali), Modified Food Starch, Gelatin, Propylene Glycol Monostearate, Sodium Caseinate, Hydroxypropyl Methylcellulose, Hydrogenated Soybean Oil, Acetylated Monoglycerides, Partially Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils), Salt, Cellulose Gum, Soy Lecithin, Artificial Flavor, Mono- and Diglycerides, Cellulose Gel, Bha and Citric Acid (Preservatives).
Ah, the wondrous food products of the '60's...
About as healthy as "Space sticks". Remember them?
Hammer
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Just to keep things rolling...Zig Zags.
But seriously:
Glycemic index of bulgur (cracked) wheat is 48, that of whole wheat flour is 71.
Processing.
Glycemic index of an orange, low 30's, of orange juice around 50.
Concentrated.
Glycemic index of fructose is 22, of HFCS...62.
Processed.
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About as healthy as "Space sticks". Remember them?
Hammer
Hammer,
And nutritious!
Carry on..
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I agree that there are many so called lunch meats that shouldn't be fed to a dog. The type I'm talking about would be Krakus, Corando, etc.. Fresh real meats with no preservatives. Good deli's have these meats, so spend the extra money and be happy.