Hopefully the title is self explanatory.
basically wondering if you read the ingredients on every food you buy , some , or none ?
and why? For example if someone is gluten intolerant, or a vegan or has a specific food allergy.
I do , just to check sugar content and just out of interest.
yesterday i was thinking of buying a back of chicken schnitzels and i was thinking.. these are cheap. Anyways i read the ingredients and it said “chicken breast ( 31%)”
i was .. wow .. basically 1/3 chicken breast and the rest crumbs and fillers.. the ingredient list was a mile long . I thought no thanks and put it back. As soon as i see a mile long ingredient list with a stack of numbers ( which you need to look up to know what additive they are code for ) as well as soy this , soy that , corn this , corn that ( aka , overuse of soy or corn where you don’t need it ) ok i am rambling, but i simply put most of those items back . If i buy a pasta sauce, i select the lowest sugar content and a shorter ingredient list .
It depends on who I’m buying for. If it’s just me, no.
https://uploads.disquscdn.com/images/3a5663cc7baeb77bf30829ed929c39217fed4d4b322fc1e63343a4a4cc1dc1d3.png
Dr. pepper says 23 flavors … yet it only has 13 ingredients …
GO FIGURE !
Sometimes, I read that because I am unfamiliar with a brand or product. Other times, I’ll read the information because I question if the ingredients are real for the price I’m paying. For example, does inexpensive lobster bisque contain real lobster meat or is it fake?
@disqus_lkfoiPF8Mo:disqus I just reread this thread and why the hell are you even looking at the compounded “chicken schnitzel” packs when you can get proper chicken breasts at woolies for 9 bucks a KG? Use some bread you have at home to make the crumbing and just add some herbs and paprika to the crumbing mix? (even if a celiac in your house, you can use cornflakes, which make for a nice crispy crumbing anyway.
Goodness gracious man!! :/
Not often sometimes I read a label. I bought some beef chilli pies the other day and when I got home they were vegan the label was very misleading,they were quite nice if a bit on the small size.
not every food its depend
Recommended.
I always do and that’s why I tend to make things “from scratch” as much as possible. lol
i dont read ingrediants as i should ! around 3 years ago i used to often buy tubes of ground hamburger meat called ” seasoned beef” i thought it was a bargain being $1.25 cheaper than regular tubes of ground hamburger meat it had a lightly sweet smell to it as i was cooking it & it wasnt so red it looked similar to raw pork breakfast sausage . i used it to cook foods such as vermacelli ( fideo) or hamburger helper one day i was cooking some to make hamburger helper dad was in the kitchen he said to me ” katie do you know that seasoned meat you buy is made of cowHEARTS”? i was like OMG are you kidding ? i looked at the label and bigger than hell ! i was actually gaging thinking of it haha i had to give away that hamburger helper to my brother nephew and neice i couldnt eat it !
Offal though is a wonderful source of protein ( re the heart)
When I was a kid I used to eat liver about 3 times a week but haven’t had it for years now.
I love livers and giblets and all those things. Iron and Protein. My dad was a butcher though so we got all the different stuff at home. The only thing I could never stomach, ( pun really lol) was TRIPE… I am shuddering even at the thought of it.
Lamb liver and bacon is a “staple” in our household over winter months. ( can be overkill though if too much), but I am just getting in some chicken livers in to make some home made pate.
As it’s coming to be winter warmer weather your way Paul, do you think you may give liver a go again? 🙂
It’s just something I never think of buying now days but liver,bacon,onions and mashed potato was always a favourite of mine so I might give it a try again. One thing I eat on a regular bases is steak and kidney pie,it’s important not to over do it with the kidney because it has such a strong flavour.80% steak and 20% kidney is good .
I used to give my dogs green tripe and the smell put me off. As for the normal tripe it just looked to weird to eat.
Oh a good steak and kidney pie is awesome!!! You’re right though as to the measures. Kidney’s are yummo but they can overwhelm the dish if you’re heavy handed.
Tripe looks like creepy broken bubblewrap. :/ Don’t you reckon?
You don’t even get that delight in popping it before hand.
I agree it just doesn’t look like food.
I would like your steak and kidney pie recipe at one point please. 🙂
I’ve only ever eaten sheep hearts and found them very tough but that may have been because the way they were cooked.
Not when its a lot of sugar. i just eat it!
Everyone should. I mean, you are putting this stuff into your body…
I look at the chocolate content of the chocolate I buy. I prefer 100%, but I will settle for as little as 70%.
I can;t eat dark chocolate it always gives me a headache.
Probably not as much as I should. I do try to keep my salt intake to a minimum, so I look for that. That and if I can’t pronounce the first four or five names, I put it back.
Being diabetic and celiac, checking the ingredients on everything I eat is a must. I check for gluten or other signs of grain contents, as well as carbs, which include sugar.
For those interested in reducing sugar, the first thing to keep in mind is that all sugars are based upon the C6H12O6 molecule, which is glucose. All other sugars and carbs are created from this molecule. What are now known as complex carbohydrates are chains of five thousand glucose molecules; fiber consists of rings of thirty thousand of these molecules. The difference between these and simple sugars is that the complex carbs take longer for the body to break down and tend not to make blood sugar levels spike. What happens when we eat sugar is that the pancreas goes into overdrive producing insulin. It acts as if you’ve eaten a huge meal after eating nothing more than a bit of candy. Then all that insulin lowers blood sugar levels, causing a crash, thereby necessitating eating more sugar.
This is what is known to nutritionists as glycemic load. Foods with a high glycemic load are those that need to be avoided by those trying to avoid sugar even if that food doesn’t have a bit of actual sugar in it; the body will break down these carbs into sugar.
When concerned about sugar, there is no substitute for the glycemic index, even with foods one prepares for themselves. A good example is the carrot. Carrots have quite a bit of sugar but relatively few complex carbs. So, eating carrots will immediately raise one’s blood sugar but won’t keep it up very long.
I’m sure everybody here has been hearing about the four basic food groups since we were all in grade school. A more sophisticated taxonomy is four different food groups: Carbs, proteins, fats, and micronutrients. Carbs are the only one of these food groups that we could do without and still be healthy. Cutting out as many carbs as possible is what has become known as the “keto” diet, which I suspect will be the next diet craze du jour. Cutting back on carbs and sugar are no doubt the best ways to lose weight and keep it off.