Fast food 'light'
http://adage.com/article?article_id=122808
Taco Bell and Jack in the Box, along with the aforementioned Starbucks, are offering lighter menu options next year.
Any New Year's resolutions about eating? I'm going to get stricter about not allowing high fructose corn syrup in my body. (The only products we eat that contain it is the occasional loaf of bread, Gatorade and inferior chocolate products.) I'd also like to cut out non-organic cheese, diet soda (I drink maybe five a month) and processed soy (aside from organic tofu). I'm almost 100 percent there on all of these, I just need to be a little more diligent.
My new favorite healthful food addition is umeboshi plum paste. They're supposedly good for helping colds and flu. The plums, actually apricots, are an acquired taste. I'm still acquiring that taste.
posted by Stepfanie at 11:34 AM
4 Comments:
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Stepfanie said...
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Kelly said...
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Stepfanie said...
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Post a Comment*Stepf -- What's the problem with processed soy?
So often we replace one junk food with another, slightly healthier junk food. Take a look at the ingredient list on a soy substitute. Many are junk foods, just like the meat-containing foods they aim to replace. They are better for you -- and certainly better for the animals -- but overall, isn't it better to eat a food that is minimally processed?
Some soy substitutes are better than others, but after reading up on the much-debated issue, I've concluded that soy is not the miracle plant I once naively thought it to be. And really, I've found that there are ways to substitute with other, real foods. Hummus in quesadillas, beans in place of sour cream in dips, avocado in place of so many dairy products. Seitan instead of "chik'n," dried and fresh mushrooms in place of soy mince...
Did you see that Aunt Millie's breads now all have a label proclaiming them HFCS free? Amazing! (Well, not super-amazing; they still have sugar. I'll have to give a loaf a taste-test.)
sweet! Or, rather, not sweet! That's good news, Kelly! p.s. I loved your blog posting on the Michael Pollan book. I'm slowly reading that now, too.
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