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Smart Shopping Tips to Help You Save Money

Thursday, February 11th, 2010

We have had comments that “this is too expensive”, or “we can’t find an ingredient locally”. We’ve got some tips for keeping costs down:

Use the Weekly Supermarket Ad

One sure way to help control the cost of weekly groceries is to take a look through your supermarket’s weekly ad specials.

With pen and paper in hand, make a shopping list from all the specials they are running for the week:

  • Create your menu from those items.
  • Or, if you don’t make weekly menus, look for specific recipes featuring those items you have selected from the ad.
  • Or, use the Recipe Builder and create your own recipes from the featured items you have selected from the ad.

Woman Grocery Shopping

Take Advantage of the “Sale” Bins

Most grocery stores have a “Manager’s Special” bin in the meat department. Shop that bin for deals on meats up to 70% off! Most of the time you can freeze the food if you aren’t going to use it, and often you can use the meat right away in a Zone-friendly recipe.

Shop the Sales

Build your pantry of staples when you see the items on sale. When that spice, canned good, or staple goes on sale, buy extra (if you know you’ll use it).

Did you know?

You can select a “whole” cut of meat and have the butcher slice it for you. Many times the whole cut is cheaper than the sliced ones. You can buy a pork loin and have the butcher cut it into chops.

“Family sized” packaging is less expensive many times, and often freeze well.
If you use canned fruits and vegetables, stores will often run specials, so stock up on these if your family has favorites.

In the fresh produce section, seasonal items will often be much cheaper, so eat with the seasons to save a ton on your produce.

Make a HUGE Different – Manage Your Menus

If you take the time to manually manage your menu, you can really start to save.

Lets say chicken is on sale this week – build your menu so that many meals use chicken, and you’re eating food that’s less expensive.

Plus, with some simple combining and consolidating, you can save on virtually EVERY menu, regardless of whether food is on sale. Here’s how:
Problem: If your menu calls for ham for lunch one day, then a smoothie the next, and pre-grilled chicken the third day, and so on – you’re going to buy a package of ham (and not use the whole thing), a gallon of milk and protein powder (again, not use all of it), and some pre-grilled chicken (and not use it all) – you get the idea.
Solution: Manage that menu a bit. Use the same recipe for lunch on several days so that you use that entire package of ham (and more importantly, aren’t buying milk, protein powder, and chicken). If you don’t want the same recipe, at least use other recipes that use ham. You can do this easily by using the Search by Ingredient feature in the Recipe page.

Cook for Yourself

When a recipe calls for grilled chicken – buy raw chicken and grill it at home. You can grill up a batch and put it in the freezer (or fridge if you’re going to use it right away) and save a lot of money.

Substitute

When a recipe calls for avocado (yum!), you may choose to substitute another fat (mayo, olive oil – or even nuts, if it’s appropriate) that costs much less.

Have Other Tips?

Do you have other tips? Let us know! Send us an e-mail with your best tips – share them with other members and help them to save money also!

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Straight Talk About Fast Foods

Sunday, November 1st, 2009

Let’s face it, most of us would say that Fast Food is convenient, fairly cheap and definitely has that satisfying taste. Unless you live in a void, you are bombarded by all forms of media, reinforcing these facts, and your kids are an easy persuader, too.

Are fast foods really as bad as the nutrition experts say they are?

Morgan Spurlock of “Supersize Me” fame would agree, while Jared Fogel of Subway fame would defend the Subway diet.

Are there some “good for you” fast foods out there? Can you trust the quality of ingredients and preparation practices?

Let’s look at a few popular fast food items:

Burger King Whopper Jr.:

According to Burger King:
“It’s a little WHOPPER® sandwich with a big taste. A flame-broiled beef patty topped with red ripe tomatoes, crisp lettuce, creamy mayo, ketchup, crunchy pickles, and onions-all on a toasted sesame seed bun.”

Want fries with that? Value Fries (small)

Food Calories Total Fat Sat Fat Protein Carbs 40-30-30
Whopper Jr 370 21 6.0 16 31 33-17-50
Small Fries 220 11 2.5 2 28 51-4-45
Total 590 32 8.5 18 59 40-12-48

Meal Cost: $2.00

Health Cost and 40-30-30 considerations:

  • High Glycemic
  • Not balanced
  • Over 500 calories with the fries

Plus, the meal defies these recommendations for health:

  • Consume less than 10 percent of calories from saturated fatty acids
  • Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.
  • When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free.
  • Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils.
Angry Whopper

How about an Angry Whopper and Large Fries? (Honestly I LOVE Angry Whoppers. A definite comfort food for me, but at what cost? (Plus it sits in my stomach like a rock and I feel awful the next morning):

“A ¼ pound* of flame-broiled beef topped with sizzling bacon, Pepper Jack cheese, deliciously spicy jalapenos, angry onions and our signature angry sauce. It’s the WHOPPER® that bites back.”

Food Calories Total Fat Sat Fat Protein Carbs 40-30-30
Angry Whopper 880 55 18 37 59 27-17-56
Large Fries 580 28 6 6 74 52-4-44
Total 1,460 83 24 43 133 37-12-51

Meal Cost: About $6.00

Health Cost and 40-30-30 considerations:

  • High Glycemic
  • Not balanced
  • Over 500 calories

And again, it ignores these important health recommendations:

  • Consume less than 10 percent of calories from saturated fat.
  • Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.
  • When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free.
  • Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils.
Chicken Tendergrill, anyone?

Okay, I know they say eat chicken not beef, because there is less saturated fat. How about a Tendergrill™ Chicken Sandwich. This one actually comes close to balancing without any sides.

According to Burger King:
“You want chicken? You got it. You want a juicy grilled chicken filet on a corn-dusted bun, topped with crisp lettuce tomato? You got that, too. It’s called the TENDERGRILL® Chicken Sandwich.”

Want fries with that? Here’s an example with small fries:

Food Calories Total Fat Sat Fat Protein Carbs 40-30-30
Tendergrill™ Chicken Sandwich 490 21 4 26 51 41-21-38
Small Fries 220 11 2.5 2 28 51-4-45
Total with Fries 710 32 6.5 28 79 41-16-40

Meal Cost: about $6.00

Health Cost and 40-30-30 considerations:

  • High Glycemic
  • Not balanced
  • Over 500 calories with fries
  • Consume less than 10 percent of calories from saturated fatty acids.
  • Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.
  • Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils.
Yes, but what about Salads?

Now, I know what you’re thinking. I’ve only given you the choice for a burger or a chicken sandwich. Why not a salad? Isn’t that a better choice?

Tendergrill™ Chicken Salad:

Season-ripe lettuce, cucumber, carrots, onions and tomatoes topped with grilled chicken, three kinds of cheese, and your choice of KEN’S® Salad Dressing. TENDERGRILL™ is the salad for grilled-chicken lovers.

Dressing options:
KEN’S™ Light Italian Dressing (2 oz) Cal:120 Fat:11g Sat Fat:1.5g Carb:5g Pro:0g
KEN’S™ Ranch Dressing (2 oz) Cal:190 Fat:20g Sat Fat: 3g Carb:2g Pro:1g
KEN’S™ Creamy Caesar Dressing (2 oz) Cal:210 Fat:21g Sat Fat: 4g Carb:4g Pro:3g
KEN’S™ Honey Mustard Dressing (2 oz) Cal:270 Fat:23g Sat Fat: 3g Carb:15g Pro:1g

Let’s see how the salad shakes out….

Food Calories Total Fat Sat Fat Protein Carbs 40-30-30
Tendergrill™ Chicken Salad 210 7 3 29 8 15-55-30
Croutons 60 2 0 1 9 62-7-31
Total NO dressing 370 9 3 30 17 25-45-30
Ranch Dressing 190 20 3 1 2 4-2-94
Total with Dressing 560 29 6 31 19 16-27-57

Right – I did not add dressing first. I then added Ranch Dressing (a favorite). I clearly need carbs to make it balance. Even if I use the Light dressing I am adding more fat than carbs. If I add the Honey Mustard I get the carbs (in the form of sugar), but I also get unneeded fat.

Cost: Varies

Health Cost and 40-30-30 considerations:

  • Not balanced
  • Over 500 calories with the dressing

Again, it dismisses these health suggestions:

  • Consume less than 10 percent of calories from saturated fatty acids.
  • Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.
  • Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils.
OK, what about Subway?

To be fair, I’ll see how a Subway 6” sandwich would play out, and I’ll even add a salad for a choice:

  • Any sandwich can be made into a salad with chopped lettuce, red onions, tomatoes, cucumbers, green bell peppers, and olives.

Subway tells you up front (well in fine print):

“The following are the standard formulas for sandwiches, salads and wraps served at SUBWAY® restaurants. The customer can alter this formula by choosing different vegetables, condiments and breads. Standard vegetables include iceberg lettuce, tomatoes, red onions, green peppers, and cucumbers. (made on Italian or 9-Grain Wheat bread)”

What do these sandwiches look like, anyway?

Food Calories Total Fat Sat Fat Protein Carbs 40-30-30
6” Turkey Breast 280 3.5 1.0 18 47 64-25-11
Flatbread Turkey Breast 310 6.0 1.0 18 47 60-23-17
6” Tuna 530 30.0 6.0 21 48 35-15-49
New 6” Buffalo Chicken (I got these values from a different site. Subway did not have the nutritional info on their site.) 370 7.0 1.5 25 54 57-26-17
Turkey Breast Salad 110 2.0 0.5 14 12 39-46-15
Fat Free Italian 35

 0 0 1 7 88-12-0
Total w/ Italian 145 2.0 0.5 15

 19 49-39-12
Ranch 320 35.0 6.0 0 3 4-0-96
Salad Total w/ Ranch 430 37.0 6.5 14 15 13-12-74

When you go into a Subway they ask you:

  • What size
  • What kind of bread
  • What cheese
  • What veggies
  • What condiments

You are immediately in danger of altering the listed nutritional values. I am usually tempted to say, “Footlong, pepperjack cheese, ALL the veggies (which includes a fistful of olives), and a little oil and vinegar (no mayo of course).

After all isn’t the $5 footlong the better deal?

Meal Cost: Varies

Health Cost and 40-30-30 considerations:

  • Not balanced

And yet again, flies in the face of:

  • Consume less than 10 percent of calories from saturated fatty acids.
  • Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.
  • Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils.
Some things to consider:

When you consider how you have to alter the “fast food” to make it fit and healthy, is it really “fast”?

How tempting is it to just eat the whole bun rather than throw away half of it? Besides – who wants to have the waste in the car, or maybe you drive a bit further and are still hungry, so you retrieve it from the bag and eat it.

Additions are really a dice roll. Subway lists an add-on of olives on a 6” sandwich as 3 rounds. I have NEVER seen an employee add 3 little pieces of olives to a 6”. How much is “just a little mayo”? . When you are going through a drive-through, how do you ask for “mayo on the side”?

What Fast Food Should Be…

Fast food to me is something made at home where I know EXACTLY what I am eating, which I can make in 5 minutes or less and put in a sack and take with me.

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FDA Rules and Trans Fat Deception

Sunday, November 28th, 2004
Trans Fat Free?

0 Grams Trans Fat...?

That is what the package says, but what does it mean? Could it be true?

You would think that if a package says zero grams of trans fats, then the food would have no trans fats in it, right?

Wrong! The label above lists partially hydrogenated vegetable oil as the third ingredient! (According to FDA guidelines, the ingredients must be listed in order – the most listed first, in order down to the least ingredient listed last).

If the food is broken down into serving sizes small enough so that there is less than 1/2 gram per serving, then they can put ZERO on the label. It appears that this is the case even if there is 0.49 grams of trans fat in that serving.

This is nothing new, however, and has been the case with regular fat as well for a long time. If a serving of a food had less than 1/2 gram of fat in it, then the manufacturer could put 0 grams fat on the label.

Why this is so imporant NOW is because trans fats are unlike any other fat – they are the worst fat out there. They wreak havoc with your body, causing irreparable damage to your cells. (To learn more, read our article: The Hazards of Trans Fats)

New Products Are Being Released…

That claim to be trans-fat free. Many truly are. Many are not. The only true way is to check the labels for ANY of these phrases:

  • Partially Hydrogenated Vegetable Oil
  • Partially Hydrogenated Soybean Oil
  • Partially Hydrogenated ANYTHING Oil
  • Shortening
  • Margarine

Smart Balance

There ARE truly trans-fat free "margarine" alternatives, like Smart Balance and Earth Balance

Trans Fat Free Margarine is being released now by many manufacturers. There is only one brand that we have seen that, when you check the ingredients, is truly trans fat-free, and that is Smart Balance (which can be found in most any grocery store).

The manufacturers that produce foods that claim to be trans fat-free (but contain trans-fats) rest their public position on the idea that the FDA has said that “the FDA …. recommends keeping your intake of both saturated and trans fats as low as possible.”

Note that the manufacturer is lumping trans fats in with saturated fats as though they were even close to the same hazard – they are not.

(For the truth about Trans Fats and Saturated fats, we highly recommend reading this book: Trans Fats, by Judith Shaw).

How do they do it, then? Their explanation is with somewhat tricky language like this: “As a result, some products qualify, according to FDA guidelines, for 0g trans fat per serving although they have as one of their components partially hydrogenated vegetable oil.”

The FDA has released new labeling guidelines that go into effect in 2006. Until that time, you will see many manufacturers adding the labels “No Trans Fats”, “0 Grams Trans Fats”, and other trans fat related information to their labels.

Unfortunately, the guidelines fall short, and there is only one way to truly know. That is to read the ingredient lists.

Trans Fat Tips

  • Zero Tolerance. Zero is the only amount of this poison that you should allow into your body.
  • Read Ingredient Lists. Frustratingly, you cannot trust even the nutritional panel when it indicates “0 grams” of Trans Fats.
  • Go Natural. You will find that natural foods (nuts, milk, butter, vegetables, fruits, etc) are all trans fat free.
  • Choose Wisely. Olive oil for cooking. Butter for baking. Butter or Smart Balance as a condiment.
  • No Margarine. Some claim to be trans fat free, but they aren’t!

    • This book is a fast, easy read and contains everything you need to know to become trans-fat free.

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What Foods Can You Eat on The Zone Diet?

Monday, September 13th, 2004

What Should I Eat?

First and Foremost, while what you eat in The Zone is very important, there is no “list” of foods that you can and cannot eat in The Zone. Each food is a judgement based on important criteria.

Not only the Zone, but many nutrition resources advocate balanced nutrition. The body seems to run optimally on a balance of 40% of your calories coming from carbohydrates, 30% from proteins and 30% from fats. This also means each and every time you eat, each meal should be made up of this ratio.

Once you have established and understand this ratio, you should then look at the kinds and quality of these three macronutrients (carbs, protein and fats).

Simply put, each one plays an essential role in how your body functions and how your body responds.

Carbohydrates break down into glucose and fuel your body by entering your bloodstream and supplying your cells with needed energy. Insulin facilitates this process.

Protein supplies the body with amino acids, which repair and build muscles.

Fats break down into essential fatty acids, which facilitate the function of eicosanoids (super hormones). They also provide a stored energy source the body can pull from in time of need.

The quality and balance of these macronutrients is what keeps your body running in optimum condition.

Let’s look at carbohydrates first:

Low glycemic carbohydrates provide fiber, which aids in keeping the intestines working properly, which in turn can prevent certain colon cancers and other intestinal disease. They breakdown slower into glucose and release glucose steadily over a period of time. Higher glycemic foods break down more rapidly and release the glucose in a “rush”.

Now let’s look at proteins:

Proteins can come from both plant and animal sources. Animal sources contain saturated fats, which, when eaten in excess have been found to contribute to a number of diseases, including heart disease and stroke. Proteins provide amino acids which are the building blocks of muscle. There are 8 essential amino acids and 12 non-essential amino acids which the body uses. In order for the body to run optimally you must provide these amino acids by eating proteins. Eating lean meats and trimming fats from meats provides a good source of amino acids while cutting down on saturated fats.

Finally let’s talk about fats:

Fats come in many forms and each plays a role in nutrition: Saturated fats from animal sources and palm and coconut oil. Unsaturated fats come from plant sources. There are monounsaturated fats (Omega-9) and polyunsaturated fats (Omega-6 and Omega-3). Omega-3 can be found in cold water fatty fish like salmon (who eat the Omega-3 rich plankton), some range fed animals (who eat the grasses) and flax seed. There are also manmade or man-altered fats called trans fats and fake fats. These are chemically altered oils like hydrogenated and partially hydrogenated oils and margarines and products like Olestra, which are very unhealthy and should be avoided at all costs.

Each and every time we put something into our mouth, we set into motion a very complex sequence of actions and reactions which can either benefit or harm our bodies.

Each person is unique and reacts and responds differently to what they are exposed to in their environment.

The Zone diet, or balanced nutrition, provides a correct balance of the three macronutrients (carbohydrates, proteins and fats). It is not a deprivation diet. You COULD theoretically choose a 40-30-30 combination of nutrients from any source and still obtain this balance. However, in order to keep your body in prime condition, you should keep these essential things in mind:

  • Eat quality not quantity. The saying “Garbage in-garbage out” does not only apply to computer applications!
  • Eat LOW glycemic carbohydrates. These provide a slow release of glucose into the bloodstream and a minimal insulin response. They also are an excellent source of fiber.
  • Eat quality lean meat and tap into the excellent benefits derived from soy products.
  • Eat Omega-9 oils which include avocado, olives and olive oils, and nuts as your primary source of fats added to your diet. Supplement with Omega-3 oils in the form of Fish oil supplements and also eating wild, cold water fatty fish. Limit your intake of Omega-6 oils, which include vegetable oils. Avoid ANY partially hydrogenated and hydrogenated oils and margarine.

Some additional tips I can give you would be:

  • Read labels carefully.
  • Practice perimeter shopping when in the grocery store. (Go around the outer edges of the store, staying away from the middle aisles).
  • Ask many questions and keep asking until you are satisfied and understand that which you question.
  • Listen to what your body is telling you, keep a journal on what you eat and how you feel and make adjustments as necessary.

In summary, the bottom line is, no one can make you do something, they can only advise. It is up to you to make the final decision as to how and what you will eat. The success of following the balanced nutrition lifestyle lies solely in your hands.

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Balance Bar Glycemic Index Confusion

Friday, August 27th, 2004

Balance Bars. They are a great snack when you are on the go, or to keep in your desk drawer at work for those afternoon cravings. How are they for you, though?

They ARE Most are balanced. Their traditional bars, as well as their GoMix, are all balanced. They do have a few new lines, including “carb control” products, that are not balanced, so watch out for those.

The protein appears to be from good sources. Soy, soy nuggets, and nuts are the primary protein sources listed.

The fats also appear to be from reasonable sources. Natural sources, such as nuts, and other sources (they also seem to be Trans-Fat free).

Balance Bars

It is the carbohydrates that you have to wonder about. The very first carb source listed on their GoMix packages are “yogurt flavored covered raisins”, which consist of sugar (high glycemic) and raisins (also high glycemic). The amounts of fruits (strawberries and others) are so small that their low glycemic index has little to no effect on the overall GI of the food. If you plugged these ingredients into the FormulaZone Meal Designer, the results would be a High Glycemic recipe. (Or, if you plug the entire label into the Label Analyzer, you are shown a high glycemic rating as well).

Yet the Balance company is promoting their foods as “Low Glycemic”. In fact, the GoMix packages claim right on their back panel to be “a Low GI Food”. We found this interesting, and decided to do a little research.

What they have done is restructured the Glycemic Index chart. They make the claim (and they are accurate) that there is no standardized glycemic index chart. You may also be interested to know that there is no government regulation of the Glycemic Index terms, so be sure to use your own common sense when looking at labels.

While there is no formal standard, there is a commonly accepted standard. Balance has chosen to not use this standard.

For comparison purposes, This is the standard that FormulaZone uses. It is very common, and is the most widely used:

Standard Glycemic Chart
Low 0 – 35
Medium 36 – 70
High 71 – 100
Very High Over 100

On their website Balance has published an article on the Glycemic Index, where they show you a chart comparing their foods to White Bread as well as some other foods. Now, when you look at a GI chart, look for White Bread. On the standard chart, white bread is 100 (very high). On the Balance chart, White Bread is 70. This is what theirs looks like:

Balance Bar Glycemic Chart
Rank Per Balance Adjusted
Low 0 – 55 0 – 79
Moderate 56 – 69 80 – 99
High Over 70 Over 100

The adjusted column shows how their range fits on the standard chart, as determined by calculating a factor of 1.429 by dividing 100 by 70 (is based on their claim that white bread = 70, vs. the common standard of white bread = 100).

What this really means is that when they claim a food is Low GI, it really means that the GI of the food (on the standard chart) is under 80. 80! That’s in the High range! (Look at the chart to the left!).

What they have done is changed the scale so that 70 is “high” (white bread on their chart is 70), whereas the standard chart shows white bread at 100. This has skewed their chart, making all of the numbers seem small. Further, they say that white bread is the low of the High range, whereas the standard chart uses white bread as the high end of the High range, and above is the Very High range.

Why did they do this? We can only guess so that when they show you their GI rating for their products (such as 35 for their GoMix product), you will see a low number and assume that it is Low GI.

Which is too bad because their products are good, and nobody can reasonable expect them to be Low Glycemic. They published their GI information for their products, and we have adjusted them to match the Standard chart. Look at their foods here:

Sample Balance Products GI
Food Per Balance Adjusted Adjusted
Balance Bar Yogurt Honey Peanut 25 35 (low)
Balance Bar Gold 28 40 (medium)

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The Hazards of Trans Fats

Saturday, August 21st, 2004

Do you eat margarine? How about hydrogenated vegetable oil (or partially hydrogenated vegetable oil)? Shortening? Packaged foods? How about fast food?

You would be surprised at how much of these seemingly innocent foods you are eating – and they are bad news. They are what are known as “trans fats”.

Packaged cookies, crackers, fast food and so many other foods you take for granted are loaded with these foods.

Have you noticed Trans Fats listed on some nutrition labels lately? Have you wondered what they are, and why they are listed? Highly promoted for around half a century as the answer to our health problems, it has been proven to be worse for our health than saturated fats, the very food they were designed to replace!

The government has finally stepped up and is requiring nutrition labels to list the trans fats by 2006. Some manufacturers are doing it now to promote their trans-fat-free foods as awareness increases.

How Trans Fats are Made

  1. First, the desired natural beans are crushed (soybeans, corn, safflower, etc) to make a nice vegetable oil.
  2. Next, the oil is chemically treated with deoderizers and bleaches.
  3. Then a small amount of metal is added (such as nickel) to quicken the molecular changes about to take place.
  4. Last, hydrogen gas is added under very high heat and pressure.
  5. The result is a “plastic” that is thicker and can hold a shape, solid at room temperature.

Hydrogenated vegetable oil. Margarine. Shortening. Trans Fats. All one and the same. Watch the labels for these ingredients, and if you find them in the list, put the food back! If you find it in your pantry or your fridge, throw it away. You’ll be glad you did.

In case you are thinking this is just another scare, consider this: Over the past 20 years, Harvard University has spent more than $100 million dollars on three studies that clearly demonstrate that the people who eat the most trans fats are those who are most likely to develop heart disease.

What Trans Fats Do:

They fool your body. Your cells are designed accept fatty acids – good fats. But trans fats are NOT good fats, and trick your cells. They are accepted by your body, but cannot be metabolized like a real faty acid, and cannot be rejected. The integrity of your cell membrane is compromised and your cell is no longer able to function properly.

But the Government would have warned us, right? They are – finally – but it has been an uphill battle against powerful lobbyists to protect the economics of the companies that manufacture and use this wonder-food.

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