Question on Meal Replacement Bars. (Read 986 times)

I dunno. I think the bit of advice Pollan gives will answer this question : if your great-great-grandmother would not recognize it as food, it probably is not. Likely your great-great-grandmother would recognize rolled oats and not recognize the casein powder.

I think it's safe to say that none of my great-great-grandmothers are recognizing much of anything now.

Nor am I, just answering the OP's questions and providing opinion in response to others'. Your point about paint is well taken. Which is why I try as much as possible to get my fruits and veggies from natural sources. Local when possible. Self-picked when possible. And I agree, for much of our society, that is difficult. But if we eschewed convenience for health, we'd make great strides. A painted apple is far better than potato chips or cookies.

* SOME Red apples are spray painted red(true, believe it or not). I don't like to eat paint... and yet, it is a plant. * SOME PEOPLE eat Fruits and Vegetables that have enough chemicals in them(that do not have to be listed) that even the bugs won't go near them. But many do not, and organics are available widely now. * It has become common knowledge that the quality of our soil is not what it was when out grandmothers were eating the food that came out of it in some parts of the country as a result of nonsustainable farming methods, but many farmers are interested in sustainable methods and we need to support their efforts when possible. Part of the problem is that the government subsidies in the Ag Bill tend to support nonsustainability rather than supporting better methods.. * Genetically engineered growing methods exist but there has been a great resurgence in heirloom varieties.

Fixed

Same way here.

Which part? The disagree part or the counting part?

Considering that the two were so linked... maybe he will say both. The 7 words seem to have a very laid-back approach of just eat some food... not too much. This would be in strong disagreement with counting/tracking %'s & grams of macros/calories.

Sorry, I was not clear. I posted this elsewhere: In many large modern dairies, the milk is processed by machines that pasteurize the milk, then separate it into its components: fat, proteins, liquid (which contains the sugars). The milk is then re-assembled to specification. So called "skim milk" is made by mixing the liquid with the protein (no, it is not skimmed from anything). You want 1%? 2%? Easy, just add back the fat to that degree. Whole milk is not whole milk, but it is reassembled milk to a 3.5% milkfat. Soured products have souring cultures added to the mix and are aged. Be aware, this form of homogenization is food processing, through and through, and your Purity Dairy 2% milk is a processed food. So the milk you buy in jugs at your grocery has been processed. Not in the same way that the cereal you pour it over has. But it has been ripped apart and reassembled to resemble milk and according to the specific formula you want. Is this bad? I dunno. Is this the milk I drink? No. I get pasteurized unhomogenized milk from a local sustainable (Menonite, actually) dairy. If I don't want the high fat content, I wait a day until the cream rises to the top and skim it off. Is modern dairy bad? Again, I dunno. But this I do know. When I heat modern dairy "homogenized" milk to cook with it, it sticks something awful to the sides of the pan. The more natural unhomogenized milk does not. That stickiness is the result of protein activation and oxidation / free radicalization that results from the molecular shearing inherent in the homogenization process. The stuff sticks and it is gross. How do I know that it is not doing something similar in my body? Casein and Whey, separated from milk through a processing step is NOT the same as milk. It is derived from milk. Perhaps the HFCS comparison was an exaggeration, I will admit. But the fact that it is not milk remains.

The 7 words seem to have a very laid-back approach of just eat some food... not too much.

Again, the 7 words were distilled from the multi-thousand word essay I linked to (and assume you have now read), which itself is a distillation of two over 400 page books. Also worth reading. Which you (and everybody who eats) should read.

Again, the 7 words were distilled from the multi-thousand word essay I linked to (and assume you have now read), which itself is a distillation of two over 400 page books. Also worth reading. Which you (and everybody who eats) should read.

I think I will. I'm always looking for different things to read. Some of the books that have led me to where I am currently in my line of thinking is the Blood Type book... which is fascinating, especially their(edit:the author and his late father) research on blood types as they evolved over the past few hundred thousand years. Have you read it? I think it would be up your alley... Anyway, Zone, Body For Life and all the usual suspects.

Well, I still like my milk. I don't have any local Menonites to buy it from so I guess I am stuck with the store stuff. I have known for years it was processed as you described. An ex of mine had a grandfather that was a dairy farmer in the UP. Regardless of how the milk is processed it's still better for me than beer. My wife would love to have a goat just for the milk but we have no where to put her.