Seduced by Lays
I’m a sucker for diet foods that promise to taste just like the real thing.
Oh, I know better. I’ve been down that road before, and it never ends well. The pictures are lies, the descriptions likewise, all of it going to prove that there’s no free lunch—at least, no calorie-free one with any taste.
But the other day I weakened once again, even though I know better—oh, much better! I went to the supermarket hungry, something one should never do, and I passed by a package of these.
I looked at the package. I looked at the photo, but not carefully enough. I looked at the label and it was full of promise, although I should have been very suspicious: too few calories, too little fat. And dehydrated potatoes? Dextrose?
When I ate the first one, it resembled sweetened, salty sawdust (at least, how I would imagine sweetened, salty sawdust would taste). The chips were “composed,” pulverized and then re-formed into a too-uniform simulacra of real, honest-to-goodness potato chips in all their variable splendor.
This product should not have been allowed to carry the proud potato chip name. The contents of the bag ended up, as do so many such purchases (especially that rubbery fat-free cheddar cheese, which looks for all the world like the real thing), in the disposal.
Never again will I be taken in in that way.
Until next time.
[NOTE: However, I would be remiss if I left out this product, which is actually excellent. It’s not exactly low-cal, but it’s somewhat low-fat, and does not suffer at all from that fact:
Ever eat a Triscuit? May as well save the box for desert…And ditto on the baked Lays
Kettle Chips, NeoNeocon. None of that baked crap for a Cabal Member. Go, Girl!
SteveH: but I like Triscuits! Just not the low-fat type. The rye ones are particularly good, but they’re hard to find.
NeoConScum: See my “note” above. Ever tried them?
Mmmm…sweetened, salty sawdust. I’d try that.
Triscuits are especially good with some colby or pepper jack cheese, melted or not.
Maybe someone slipped communion wafers in the Triscuit box i tried 🙂
Wow – I’m at the point where I prefer the Baked Lays. Oh well.
under Capitaism, they will lose money, the product then would fade from shelves and somethign else will appear.
under socialism, they will get a kick from the state, the product will get bcaking to have best placve on the shelf, competitors will be made into redundant and wasteful luxury. once created the concept has to go on in perpetuity so that the employees do not get affected by the capricious and flaky capitlism which would take their jobs away.
here, i can prove that socialism and communism are best. just listen to celebrities endorse the change and audacity to do it.
Chevy Chase: “Socialism works. I think Cuba might prove that.”
Naomi Campbell: “Fidel Castro is a source of inspiration for me! It is a great pleasure to be in Cuba. I’ve really enjoyed myself, and I plan to come back!”
Jack Nicholson: “Fidel Castro is a genius! We spoke about everything. Castro is a humanist. Cuba is simply a paradise!”
Oliver Stone: “Castro is very selfless and moral, one of the world’s wisest men.”
Harry Belafonte: “If you believe in freedom, if you believe in justice, if you believe in democracy, you have no choice but to support Fidel Castro!”
Kevin Costner: “It was an experience of a lifetime to sit only a few feet away from him (Castro).”
Stephen Spielberg: “The eight most important hours of my life” (describing his dinner with Castro).
High-ranking Cuban intelligence defector Delfin Fernandez reveals a possible explanation for why they would lavish such grotesquely extravagant praise on such a wicked man:
My job was to bug their hotel rooms with both cameras and listening devices. …
Famous Americans are the priority objectives of Castro’s intelligence. When the celebrity visitors arrived at the Hotels Nacional, Melié¡ Habana and Melié¡ Cohiba, we already had their rooms completely bugged with sophisticated taping equipment. But not just the rooms, we’d also follow the visitors around, sometimes we covered them 24 hours a day.
see! Proof that its the best.
after all, these are tapes made when they didnt know they wer being taped.
sincerity is wondeful no?
bighollywood.breitbart.com/hfontova/2010/02/12/castro-catches-useful-idiot-celebs-on-candid-camera/
any dip to go with the chip?
rest of the article is very interesting.
but completely not true, becaause there are no such things as conspiracies, and so no one really records people in their hotel rooms. no one really has agencies that do that. only the evil US does.
I blame the Audi Superbowl commericial that featured the Green Police. I believe the commercial is designed to trigger a subconscious guilt attack when a hungry shopper strolling the snack food aisle is tempted by the tasty, salty, fatty option, when a less tasty, more expensive, salt-free option is available.
Be strong. Resist the guilt. Celebrate freedom. Don’t let the Green Police win.
People actually eat Triscuits? Will wonders never cease?
They’re like Shredded Wheat only stale and without the charm of tablespooons of sugar and milk.
The picture of the “chips” remind of the Pringles Potato Chip brouhaha, back when Pringles got sued for calling their product a potato chip. They were forced to label theme “potato chips made from dried potatoes”. They decided to call them potato “crisps”.
Jim Sullivan: Triscuits good, Shredded Wheat very bad.
(Hmmm—I think I may feel a post coming on…)
Triscuits make for fine microwaved canapes. Topped with cheese, olives, etc, and nuked for a few seconds, they come out great, not soggy.
nowhere else to put this.
History of England starts at 1700, says British university
wow, coordinating changes in many countries at the same time… (like sangers abortion, or rather progressive eugencis. when it got to germany, what a splash it made there)
The university will also end research into the history of continental Europe pre-1900, affecting the study of the Napoleonic wars and the Roman Empire.
wow. in one failed swoop they erase the background and basis for free republican government. all they have to do now, is to eradicate the white people and voila… we are erased from history.
funny how that dove tails with frankfurt school, krusichev, ayers, and others. one by one, the contributions of western culture and race are being eradicated and replaced in history around the world. first you coudlnt read the dead white guys as feminists changed the school arcana… had to have womens studies, black studies, queer studies, and so on… but not history.
erasing history in the US before 1877…and erasing history in europe before 1700….i guess the only thing you have left as a type of state that is allowed is a fascist one. after all. cut there, and you cut out all the arguments and history justifying republican government… (a la the enlightenment) and you start off with the french revolitoin and socialisms… with communism proven defunct… capitlaism whiped off the history books.
i guess that leaves only one form of state for progressives to make. but shhhhhh… cant happen…
“It was claimed that the move by Sussex University risked jeopardising the nation’s understanding of the subject and “entrenching the ignorance of the present”.”
Under plans, research and in-depth teaching into periods such as the Tudors, the Middle-Ages, Norman Britain, the Viking invasion and the Anglo-Saxons will be scrapped, along with the Civil Wars.
The university will also end research into the history of continental Europe pre-1900, affecting the study of the Napoleonic wars and the Roman Empire.
and the response
17 leading historians said the move was short-sighted and risked undermining the public’s understanding of the past. “To cut everything but the most modern puts in peril the public function of history, entrenching the arrogance of the present and making a mockery of the claim by the minister behind these cuts that ‘we also wish to keep this country civilised’,”
thats ok. peope have reacently told me that they dont need to know this hsitory. its not needed. in fact they go so far as to imply that the lessons that it teaches leads one to not see obama and others in their proper modern light, and causes consipiracy theory paranoia.
however, in the near future.. i will be like a book in farenheit 451. which is why the old have to go. cant erase and change history if people like me remember.
i wonder. and i hope hux or someone with his ideas (that reads me), can explain. if history is so meaningless, and its not telling me and others what is going on, and they are not copying methods and tactics from it, and not doing anything like that at all…
then why are they hiding it from us?
why does adam smith go away…why does the roman republic…the constitution…the enlightenment…the american revolution leaving only socialist revolutions. cant be a conspiracy, they dont exist…after all, two planes into one building can be perceived as an accident. while one attacker always ends up being labeled a lone nothing.
i guess the appearance of the same movement by different names in the same decade with funding in more than 4 countries targeted by ideology. is just coincidence. and the fact that it reflects undying aims and prophecy, thats accident too.
“For a university which has long prided itself on its European links to abandon the serious study of such pivotal areas of modern history as the French Revolution will mean depriving Sussex graduates of the mental furniture of educated Europeans,”
mental furniture..
The letter called on the university to stop proposals to withdraw from “research, and research-led teaching, in English social history before 1700 and the history of continental Europe before 1900”.
interesing… all the dates correspond with marxisms appearance and victories… just accident i am sure..no need to worry.. we dont need to know the histories.
after all, we dont know them now, and when they are erased, like stalin did, then we will have the right minds. of course controlling the thoughts and minds of people is not totalitarian and the same thing that socialism a la marx in all forms has always been trying for. but this time its different… the scorpion has changed its ways. after all, nothing has a nature, does it?
You should try buying those packages that come packaging lots of smaller packages. A kind of portion control on auto-pilot. Just a suggestion. You might like it.
Unless you’re the one that’s baked. In which case, all bets are off.
Oh, and dodger, puhlease…. Not every subject and post here is a call for you to start schooling all and sundry with your schtick.
I feel very satisfied with the Cape Cod reduced fat chips. They are particulary good as an onion dip delivery system! I figure the calories I save with the chips can be made up in the dip. It’s a fine balancing act.
Neo,
I just like to say that I don’t know if I agree with you here. While you do make an excellent point, I do not believe you have really given a large amount of thought to the other side of the argument.
Baked Lays are delicious! Especially the barbeque ones. And I actually had some good low-fat cheddar the other day (50% reduced fat cheddar from Cabots).
Maybe I could write a guest post or a follow-up, just make me aware.
Potato chip amateurs! The best are Gibbles, followed by Utz’s.
Here is a thread on them but do a Google search on Gibbles potato chips.
http://chowhound.chow.com/topics/178085
They are worth a trip to PA or MD. I only get them once every two years, so I don’t worry about fat or calories. Actually, I wouldn’t anyway.
I just noticed on the comment thread that they have a phone number for ordering Gibbles.
BTW, french fries are actually a Belgian invention and the Belgians insist on lard, although I think the EU health nannies are sticking their noses in things.
Actually there is a tie between Triscuits and the communist menace. The Red Army parachuted boxes of them behind lines to demoralize the enemy.
Uh oh. I like Baked Lays. Can’t stand Triscuits. Do like Shredded Wheat, at least with milk and sugar. After happy years of shared affection for candy corn, Necco wafers, jam, the Sunmaid Raisin girl, and weird jello art, this new food dissonance is troubling.
But Cape Cod Potato Chips — now that’s something maybe we can all agree on. Yum!
Neo-Neocon..Yep, I’m with you on the Cape Cod Reduced Fat chips. Been eating them for years and they’re nearly as yummy as the full fat-lard Kettle Chips…With less guilt. But, sometimes ya just gotta go for the gusto !
Fidel & Raul Castro eat them and rave endlessly about them. This is well known.
Here’s the home of Gibbles:
http://www.potatoroll.com/
The Cape Cod reduced fat chips are a gem, but my favorite have to be Utz Natural Reduced Salt chips. Awesome, perfectly balanced, light in color but full potato taste. Great chips, not always easy to find, even in Pennsylvania, the snack food capital. Grandma Utz are lard-cooked chips, but I can get that kind from the local Amish markets, fresh made, wow.
Expat, Gibbles are Good! Martin’s products are all honest and decent quality, no pretensions.
The Lay’s baked atrocities are shameful. Shredded wheat is best in the mini-wheats, and Triscuits are dandy. If Triscuits get slightly stale, just rejuvenate them with a few minutes on a baking sheet in the oven. Even the fresh ones get extra yummy with a little browning.
I never cared for Triscuits until I tried the rosemary ones. They are heavenly.
Unfortunately, my better half has high blood sugar, so we have been dieting (and exercising) since around Thanksgiving. Lost a combined 55 lbs, so that’s good.
Anyway, no more Triscuits for us in the foreseeable future. For the most part, we’re relying on home-cooked meals and avoiding packaged snacks, however we found a couple of “diet” foods that really are good: corazonas and skinny cows. Corazonas (http://www.corazonas.com/) make excellent tortilla and potato chips using heart healthy oils. Check them out.
Skinny Cow makes some pretty darned good ice cream treats. No, they aren’t Ben & Jerry’s, but we both find the ice cream sandwiches and chocolate cones quite satisfying.
Oh, and I agree with the high praise for Utz potato chips. The dad of my best friend in grade school drove an Utz truck. Lucky guy!
Try reduced fat Ruffles. They taste much better that the original greasy ones.
Dan D,
Where do you stand on sloppy pot pie? In our family sloppy is made with beef and baked is made with chicken. Patches and pie crusts must be homemade.
Triscuits! Seriously, people?
Eating Triscuits is like easting wicker furniture.
I’m shocked, just shocked. If I woke up tomorrow morning with my ass glued to a porcupine, I wouldn’t be more shocked.
See how shocked I am! I accidentally typed “easting” instead of eating.
Insanity.
Mrs Whatsit: I detect a pattern here: we agree on sweet things, but disagree on crispy/salty things.
I like the Cape cod chips that come with sea salt and vinegar-excellent!
jon baker: they are good, but afterward the mouth stays puckered for about a day and a half. I’m a potato chip purist.
Um, just a bit of a wrench thrown in here: The best evidence these days, although largely over-looked and even denied, is that dietary fat is not the culprit we have been taught that it is. Check this out:
http://www.nytimes.com/2002/07/07/magazine/what-if-it-s-all-been-a-big-fat-lie.html?scp=1&sq=gary%20taubes&st=cse
And this: http://www.randomhouse.com/catalog/display.pperl?isbn=9781400040780
I read Taubes’ book, Good Calories, Bad Calories a little while back, and was amazed at the similarities between treatment of dietary fat and global warming. A lot of it has to do with the uncritical approach of the MSM.
I’ve known for years that the link between blood cholesterol levels and dietary cholesterol was tenuous–if it existed at all. When I was a med tech, you could see it pretty clearly in blood chemistry results. It struck me that the notion that people shouldn’t eat cholesterol-rich and fatty foods was a little like saying that because some people are diabetic, no one should eat sugar. Taubes has some pretty fine credentials, including having been a writer for Science magazine for a number of years.
Just some things to consider! Potato chips, if they’re bad for you at all, aren’t bad for you because of the fat content. We’ve been sold a bill of goods on the fat. Really. Check out the links.
And feel free to enjoy your steak, eggs, and yes, full-fat fried potato chips.
“”Eating Triscuits is like eating wicker furniture””
Close. But if the wicker were deep fried there’d be no comparison.
betsy,
A German TV journalist did a program on Mongolian nomads, visiting them in their yurts and eating the local foods, including yak cheeses. At one point, he asked one of the elders the secret of their long lives. The answer was that they didn’t eat fruits and veggies. I just loved that.
Neo,
I agree, the plain Lays baked chips aren’t great, but the ones with cheddar (I think they have sour cream, too) are pretty good. And the baked Cheetos and Doritos are quite good.
I confess, though, that I typically buy reduced fat products and so have come to prefer them.
When I want potato chips but not the calorie count of the traditional variety, I generally bypass the baked ones and go for the fat free Pringles. (The rap on Olestra (sp?) has been unfair and often inaccurate.)
I actually rather like the Baked Lay’s. They aren’t potato chips, true. I don’t expect them to be.. The Cape Cod chips in general I do not like. I haven’t tried those particular chips but their flavor seems heavy and they seem far too oily. Maybe 40% reduced would make a difference.
Tim’s. http://tinyurl.com/y8743w2
Even if now a subsidiary of Bird’s Eye…
I like Utz potato chips. I keep a bag in my desk at work and eat them with my sandwich at lunch.
For a long time, my favorite web-surfing snack was Fritos and peanut butter. You have to use the Fritos Scoops, as the regular ones are too brittle.
I’m also one of those who likes Triscuits. They’re kind of like Shredded Wheat with salt. I had no idea they were so controversial.
But lately I’ve developed a real addiction to Pringles. I have to exercise some serious willpower to avoid polishing off a whole can at one sitting.
In all cases, I prefer the “regular” or “original” flavor. No reduced fat, low salt, or weird flavor variations. Call me a traditionalist.
I always enjoy a nice bowl of lard. But I won’t mess with the store-bought kind. I only eat it when I can get fresh, country lard. You can sprinkle it with deep-fried chittlins, that puts it over the top! 🙂
Havin’ some right now. Mmmm-mmmm. You can’t go no better.
I might try spreading some fresh country lard on Triscuits. Or, hey, how ’bout tinkering with S’mores? Instead of marshmallow, try fresh country lard!
Wouldn’t lard tend to burst into flames if you tried to roast it over a campfire?
Hmmmm. . . . Experimentation. That’s the ticket.
“”Mmmm-mmmm. You can’t go no better.””
Betsybounds
I happen to live in chitlin country. The proper phrasing would be “Sho da bes wut iz”. 🙂
MMM, Utz dark russet! I get a bag every time I go to Maryland, my favorite are these from a tiny town in Illinois where I grew up, they are awesome, similar to the kettle cooked, gonna order some right now:
http://www.kitchencooked.net/index.php
SteveH,
Well that might be how you say it in chittlin country. But here in lard country (and remember that the chittlins are just a garnish) , we say, “You can’t go no better.”
What fun! 🙂
Neo said:
I hate to point this out but… take a close look at the label on the package. It doesn’t say potato chips. It says potato crisps, which just happens to be the same term used by the Pringles brand to market their faux “chips” which are made in much the same way and sold in tennis ball cannisters. (Although, Pringles “crisps” are, imho, much tastier than the baked Lays… I could “have a fever for the flavor of a Pringles,” as the old commercial used to say*.)
*Thank God for Capitalism.
According to the Wikipedia article on “potato chips” :
Of course, I guess one could well argue that crap by any other name is still just that. LOL. I still like my pringles though!
Well, we like what we like!
Frito-Lay makes a Pringle-esque canned crisp called Stax, which has slightly less implausible mouthfeel.
We spread lard on the metal support part of the plasma cutting machines at work. Basically there are these 16 gauge strips that the part you are cutting sets on. Over time, those strips get cut up pretty bad and have to be changed out. Underneath holding them in place is a more permanent part of the machine that tends to accumalate metal slag from the cutting process. Each time we change out the strips, we scrape, beat, and pry off the accumalated slag from the permanent part of the machine. Then we spread lard on it to make it easier next time to clean-basically keeps the slag from sticking as well as it otherwise would. Of course, there are little fires from the lard- but thats nothing compared to the electrically charged particles coming out of the machine and the molten metal from the cut part.
Neo, speaking of pucker, have you ever tried a half ripe persimmon? ( I hear there is a non pucker type even when non ripe- but I have not tried it that I recall) I prefer the wild American Persimmon over the Japanese kind.
jon baker.
Far out. Well, it just goes to show you that there’s no end to the usefulness of lard. My grandmother made the best cake donuts in the entire history of the world. Her success secret was frying the donuts in fresh country lard. It has been part of my basic culinary requirement ever since.
Plus, it has a wonderful flavor.
I see no reason to modify the method now.
J.L.: you’re right, I didn’t see that. Potato crisps. They snuck it in way down in the lower left hand corner, almost in fine print.
As I said, they seduced me.
Utz? not bad, but not to be compared with Cape Cod. Especially the Robust Russet Potato Chips.
http://www.capecodchips.com/products/chips.aspx
I also have a secret weakness for the Salt & Vinegar chips that goes back to a misspent youth in British pubs, where salt and vinegar crisps are a classic pairing with a pint of bitter.
“dietary fat is not the culprit we have been taught that it is.”
Very true – I’ve found by a large shot that I get more fulfillment with 3/5 the calories of fat than I do with carbs (or even worse whatever vegetables are called – I can easily either eat 3000 calories per day, gain weight, and be unhappy when trying this gem or eat four pounds of food in a meal and a 1000 calories yet feel like I ate 0 – 500 calories of a *heavy* meal and I’m OK).
I can loose weight any time I want to by going to a complex fatty food and eating little of it. Most of my “Health indicators” the doctor looks at also improves – problem is salty carbohydrates also are quite tasty. If I try and eat to a “comfortable” point I eat a bag of pretzels (I’m chewing on a mouthful of Rolled Gold mustard pretzels right now waiting on my supper to finish cooking).
I have yet to find any food I disliked that has “CAPE COD” on the label.
Love the Cape Cod lowfats!!!
I was checking out in the supermarket one day and a man in front of me had some fat-free muffins in his hand.
“How do those taste?” I asked him.
“… Fat-free,” he morosely replied.
I cracked up.
Evidently the old adage still rings true. If it tastes good, spit it out.
factoid: Cornelius Vanderbilt was dissatisfied with the french fries he had had prepared for him at his private club and sent them back demanding they be sliced thinner. He did it so often that the cook became angry and super thin sliced them and the potato chip was born.
Y’all listen up to betsybounds. Dietary management of cholesterol is a crock. Take a statin and eat real food instead.
We used lard instead of butter or margarine when I was a kid, because it was much cheaper. Slap some lard on bread, sprinkle a bit of salt and Mmm Mmm Mmm!
I make my lard: just render pork fat slowly and decant. Keeps forever in the freezer.
“dietary fat is not the culprit we have been taught that it is.”
I did a lot of research on diet when my husband was diagnosed as pre-diabetic and, although there is still some uncertainty/disagreement out there (particularly with regards to sugars), the best information I found at both the American Diabetes Association and the Mayo Clinic does support the idea that dietary fat matters.
http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/fat-and-diabetes.html
http://www.mayoclinic.com/health/fat/NU00262
Exercise (to increase your metabolism) combined with a diet high in fiber and low in processed carbs and saturated fats seems to be the key to combating diabetes and heart disease.
Although it is true that scientific findings tend to be misreported in the media, I do not think the warnings against a diet high in saturated fats are similar to the politically-motivated man-made global warming reporting.
Adopting a vegetarian diet based around meat substitutes such as tofu can cause more damage to the environment, according to a new study.
http://www.telegraph.co.uk/earth/environment/climatechange/7219223/Becoming-vegetarian-can-harm-the-environment.html
The study concluded: “A switch from beef and milk to highly refined livestock product analogues such as tofu could actually increase the quantity of arable land needed to supply the UK.”
[it all boils down to cheap energy!!!! its the calories AND things we need from meat – funny thing is that if energy was very cheap, you could grow cows in multistory farm stadiums, like hydroponic tomatoes. by the way, cheap energy could also move farming to multistory buildings too, returning lots of land to its natural state. societies stuff is temporary in a constantly changing world]
vegetarians may have smaller brains than the rest of us
timesofindia.indiatimes.com/articleshow/3480629.cms
Scientists have discovered that going veggie could be bad for your brain – with those on a meat-free diet six times more likely to suffer brain shrinkage.
Vegans and vegetarians are the most likely to be deficient because the best sources of the vitamin are meat, particularly liver, milk and fish. Vitamin B12 deficiency can also cause anaemia and inflammation of the nervous system.
so i would gather buying potato scraps pounded into chips at full price, rather than sliced potatoes deep fried… might not be a good idea…
at least olestra cleans your pipes (as does sorbital)
and my grandad would have told you to mix sand with the lard… otherwise your not really making it that much easier to remove… sand will prevent slag from collecting. you fill the bottom with a bit of sand after and you just have to brush the stuff out and drop new sand in… its also cheaper than lard, and if you sift it you can reclaim it separating the metal from it.
a lot easier… if you look at turn of the century factories, you can see the sand all over the place. we lost a lot of knowlege when we kissed off our oldsters in the 60s… prior to some of the modern methods of forming, everything was machined and welded..
so there was this huge amount of knowlege of technique that was passed on.
but factories and such wanted cheaper labor, and skilled labor was expensive. so the short sighted churning they caused created a brain drain of ability in the population.
you can see how bad it is by watching shows like blood sweat and t-shirts. where the humans visiting are so domesticated that seeing their food in its natural state, causes them to vomit.
think of that.. those are the people who like marxism, hate progress as it scares them, and completely are removed from reality that their food makes them throw up if it isnt formed and cleaned an presented in a completely artificial way.
i guess the guys and gals here who have lived on a farm are laughing now. 🙂
in my neighborhood the immigrants are more natural living. we have pollo vivo, and they think its stupid to buy a chicken when you can tell its health.
if you ever tasted the difference, you know.
I bake potato chips. The recipe I use salts the potato wedges, which by osmosis extracts water from the potatoes. You then blot up the salty water with a towel- better cloth as less will adhere to the potatoes. Bake in an oven around 375 for 15-30 minutes, flipping them halfway through to ensure even cooking.
I haven’t found an online recipe that does the same. I would suggest monitoring the time and temperature, as this is also dependent on the thickness of the potato wedges/chips
I tried the Walmart basic brand, unadorned potato chips and found they were as good as the other brands costing 2-3 times as much. On the other hand I tried the cheapest dry laundry detergent there and found that it doesn’t dissolve in “warm” water and leaves itself on your clothes even if you pre-dissove it by letting some of it sit around in a glass of water, then pour off only the “supernatant” into the machine. Maybe I’ll give it a taste test.
Scientists have discovered that going veggie could be bad for your brain – with those on a meat-free diet six times more likely to suffer brain shrinkage.
Either that, or it’s what caused the veganism in the first place. But anybody who can field dress a Moose is definitely on the right track.
Y-not:
Your links are typical for seemingly well-intentioned dietary advice. They explain just enough to seem scientific. But they are useful only if one buys into the basic premise, that dietary measures can USEFULLY lower “bad” blood lipids(fats). Fact: diet can achieve at best a 10-15% lowering. Whoopie, a cholesterol level of 225 instead of 250. But a better target from the cardiovascular prevention standpoint is 125. That requires a statin like Lipitor. Can’t get there without it.
I like the BBQ flavored baked chips. They just need to use more seasoning.
Let’s all be thankful we don’t have to lunch in the DC public schools. Here’s a WaPo report:
http://www.washingtonpost.com/wp-dyn/content/article/2010/02/11/AR2010021103894.html
There are few pleasures in this world more sublime than Cape Cod potato chips.
These are even better than the Cape Cod reduced fat chips – and I live on Cape Cod:
http://snackerrific.com/wp-content/snack-pictures/trader_joes_reduced_guilt_potato_chips.jpg
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