Nutrition Humor – Sweeteners

So I can’t say that I actually DO do this… I don’t.  But it is pretty damn hysterical, and I actually laughed out loud. . .

None of it is *really* “good for you,” let’s just face the music, shall we?  Probably more peaceful for us to accept it together. If not. . .some health guru might be judging you behind your back. . .

 

Weekend Lunch

Right before moving, my hunnie and I had a chance to get together with all the parents (always a treat – they are all amazing! ❤ ) We went out to dinner together, which was a ball, but he and I had a chance to get some lunch together earlier.  It was a gorgeous day…still quite warm, but Fall was undoubtedly present, trailing on the end-of-summer breeze.

We sat outside and ordered some unsweetened iced tea – I’ve recently decided I am steering clear of Splenda (sucralose) and the like, as I *may* have intolerance.  (PS, that’s rather a topic all its own.  Alarming, some of what I was reading!)

I feel like whatever I order is simple – fortunately this waitress agreed!  Most of the time I can order healthily and people are accommodating – it is SO much more commonplace these days to be asked to “modify” a meal, whether because people are more health conscious, have allergies etc…  But in the end, a simple meal without the extra butter, oil or paraphernalia IS easy to prepare.  So modify away!

I asked for “a usual” for me, baby spinach, tomatoes and grilled chicken.  That’s it.  Nothing else!  It sounds sp plain but when you add salt and pepper and chip it up a bit, the moisture from the baby spinach helps it all mix in.  It’s delicious, and incredibly good for you.  It’s also filling because of the protein, so I’m not starving in two seconds. 

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I’m looking at it now, somewhat hungrily, actually!  I used to eat a lot of lettuce, but baby spinach, or really deep greens, pack so much more of a nutritional punch that it’s worth at least mixing some in if you don’t want to go ALL in.

Ingredients…the Book

I came across this book – Ingredients: A Visual Exploration of 75 Additives & 25 Food Products, by Dwight Eschilman and Steve Ettlinger – rather by accident…but it’s something that I am interested in, for sure.  I recently realized I am lactose intolerant…and for the last two or so years, I’ve come to the conclusion that I have new food allergies – yes, 35 years into Life, they reared their (frankly, inconvenient) heads.

I eat incredibly clean but I have my areas – I use Sucrolose, for one.  As I’ve mentioned before, sugar does not sit well with me…and Stevia caused a whole plethora of allergies.  But before you judge, please recognize we ALL slip somewhere!  Many of my friends are health-conscious-crazed…and even they have a few intruders. (It’s possible I’m interjecting this point because it makes me feel better.  At least I admit it, right?  Right? 😉 ) 

Pick your poison, is almost what it comes down to.  I think THE cleanest eater I know is my brother.  It’s a challenge to be free of all things non-natural, but it can be done.  One of my issues is that honey doesn’t work as a sweetener for me, nor some of the purported “better-for-you-than-sugar-but-basically-the-same-thing” products.  Especially for my coffee…I need a little bit!

That aside, I also take an amino supplement…one I haven’t found a comparable, ultra-clean version of.  So I worry about dyes and other “stuff” that lurks in the formulation.  It makes me a wee bit nervous but I think sometimes I let it go because the bulk of what I do ingest is relatively healthy…and DOMS (delayed onset muscle soreness) can really get the best of me.

“Relatively.”  

It is ALL relative, isn’t it?

I saw one of the food photography images from the book, and I was intrigued.  It looks akin to a chemistry experiment.  I kind of feel like I need to pull out my Bunsen burner, some glass slides, and a microscope…

(C) - Doritos. Photo by Dwight Eschliman, from Ingredients (Regan Arts, September 2015)

(C) – Doritos. Photo by Dwight Eschliman, from Ingredients (Regan Arts, September 2015)

I mean…sure, some salt, or spices…  But what’s up with the colored bits!?  Why ARE there so many powders?  

It’s a tiny bit creepy, don’t you think?  Doritos taste good, I know (at least our buds say they do)…but they DO leave our hands bright enough to paint road stripes.  Um…eeek.  

*puzzled face*

(C) - Photo by Dwight Eschliman, from Ingredients (Regan Arts, September 2015)

(C) – Photo by Dwight Eschliman, from Ingredients (Regan Arts, September 2015)

 

(C) - Photo by Dwight Eschliman, from Ingredients (Regan Arts, September 2015)

(C) – Photo by Dwight Eschliman, from Ingredients (Regan Arts, September 2015)

I can’t say that I am particularly keen on chem… Or maybe I should say “adept at” – I thought class was cool, but I was more interested in sports…or the next experiment, or…”oh hey! Are those ghost crystals?!” (my attention span is, sadly, that of a Gemini.  We get incredibly excited and entranced, only to lose interest and want a new challenge about three seconds later.)  

Sigh.

I’d like to say I am solidly knowledgable about EVERY ingredient in my supplements, and in my food…but the assurance would be unjust.  I DEFINITELY check my labels more than the average person, and I know for certain, I eat “cleaner” and “less processed” on the whole.  But I need to be better versed, and I like that this book has a visual element to it.  

I haven’t read the book – I only just came across its “Doritos” ingredient layout.  It may be more suited for someone who likes looking at molecular structures, or understands the interplay between hexagons and linked lines.  But it may also be a help for those of us with a need and desire to delve a bit deeper.  I’m hoping it’s the latter case, as opposed to the former maningful-shapes scenario.  I’m going to look into it myself…