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Protesting Kraft Mac and Cheese
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<blockquote data-quote="Hound dog" data-source="post: 583709" data-attributes="member: 84"><p>I have to laugh at myself, seriously I do. For years I was one who thought folks going "organic" were stupid.......a little "off".......and going overboard. </p><p></p><p>My kidney doctor is the one who first tried to get me to re-think that. I did do a few changes......but still I was resistant. I didn't quite "get it" yet. </p><p></p><p>Somewhere along the line I got tired of my chicken tasting either like plastic or having no taste at all, same for pork and beef. I found amish raised and suddenly my meat tasted the way I remember from my childhood. Then I started growing things, not a large garden at first.....just a few things that are pricey in stores......and the taste difference was <strong>huge</strong>.......and oddly enough it didn't go bad anywhere near as fast as store produce. </p><p></p><p>So it's safe to say that taste was my original motivator. I might have hopped on the bandwagon a tad faster if going organic weren't so darn expensive. </p><p></p><p>Then I begin to do some research about what this abbreviation or term meant or that one......and the more I researched the more disturbed I became. There are soooooooo many chemicals floating around in our food, most to enhance color, taste, or to just preserve it.....others for more obscure reasons. From what I see much of the time the FDA doesn't even test them until it is indicated that they "do harm"..........and good grief depending on what that "harm" is can take a generation or three, by then the damage is done. (this stunned me as I always believed it was the other way around) </p><p></p><p>So, I now have my big garden. I eat organically raised meat most of the time. Thankfully around here it isn't quite so hard to do and usually can be bought at the same price or cheaper. I'm taking my "cooking from scratch" down to an even lower level and cooking much the same way my grandmother did when she was young......not much pre-packaged going on around here. Turns out to be cheaper too, which is great in my book. </p><p></p><p>I bought ONE box of kraft mac and cheese when my kids were teeny. I don't recall ever buying another. I dunno who calls that mac & cheese.....but they've obviously never had it from scratch. LOL ick </p><p></p><p>My long drawn out point is...........sorry, I'm only on my first cup of coffee..........people need to start researching this stuff and see what we've been eating/drinking for years and years. It will certainly change how you look at your food. If enough are informed and ticked off, maybe we can get some of this literal garbage out of our foods. </p><p></p><p>I will say........going back to basics, as I like to call it, has certainly made me feel better all the way around. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Hound dog, post: 583709, member: 84"] I have to laugh at myself, seriously I do. For years I was one who thought folks going "organic" were stupid.......a little "off".......and going overboard. My kidney doctor is the one who first tried to get me to re-think that. I did do a few changes......but still I was resistant. I didn't quite "get it" yet. Somewhere along the line I got tired of my chicken tasting either like plastic or having no taste at all, same for pork and beef. I found amish raised and suddenly my meat tasted the way I remember from my childhood. Then I started growing things, not a large garden at first.....just a few things that are pricey in stores......and the taste difference was [B]huge[/B].......and oddly enough it didn't go bad anywhere near as fast as store produce. So it's safe to say that taste was my original motivator. I might have hopped on the bandwagon a tad faster if going organic weren't so darn expensive. Then I begin to do some research about what this abbreviation or term meant or that one......and the more I researched the more disturbed I became. There are soooooooo many chemicals floating around in our food, most to enhance color, taste, or to just preserve it.....others for more obscure reasons. From what I see much of the time the FDA doesn't even test them until it is indicated that they "do harm"..........and good grief depending on what that "harm" is can take a generation or three, by then the damage is done. (this stunned me as I always believed it was the other way around) So, I now have my big garden. I eat organically raised meat most of the time. Thankfully around here it isn't quite so hard to do and usually can be bought at the same price or cheaper. I'm taking my "cooking from scratch" down to an even lower level and cooking much the same way my grandmother did when she was young......not much pre-packaged going on around here. Turns out to be cheaper too, which is great in my book. I bought ONE box of kraft mac and cheese when my kids were teeny. I don't recall ever buying another. I dunno who calls that mac & cheese.....but they've obviously never had it from scratch. LOL ick My long drawn out point is...........sorry, I'm only on my first cup of coffee..........people need to start researching this stuff and see what we've been eating/drinking for years and years. It will certainly change how you look at your food. If enough are informed and ticked off, maybe we can get some of this literal garbage out of our foods. I will say........going back to basics, as I like to call it, has certainly made me feel better all the way around. :) [/QUOTE]
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