The Ingredients: Corn, syrup, enriched flour (niacin, iron, thiamine, mononitrate, riboflavin), sugar, water, partially hydrogenated vegetable and/or animal shortening (contains one or more of: canola oil, corn oil, cottonseed oil, soybean oil, beef fat), eggs, skim milk, contains 2% or less of: whey, modified food starch, salt, leavening (baking soda, monocalcium phosphate, sodium acid pyrophosphate), mono-and diglycerides, lecithin, sodium stearoyl lactylate, and artificial flavors, artificial colors (red 40 and yellow 5) sorbic acid (to retard spoilage)
I don’t know about you, but I can’t pronounce over half of the ingredients! Let’s see how much of this FOOD you would consider, well, FOOD!
Corn – one third of all corn crops in the US are genetically modified.
Enriched Wheat – wheat, a nutritious and versatile grain. Mill it and process it until all of the amino acids and nutrients have been destroyed. Bleach it with benzoyl peroxide (yes, the active ingredient in most acne preparations) so it is dazzlingly white. Then, add four amino acids back and call it "enriched."
Partially hydrogenated vegetable oil – partial hydrogenation is the process to create trans fatty acids primarily used to produce solid fats, however, it also removes essential poly unsaturated fatty acids such as linolenic acid (omega 3) and linoleic acid (omega 6), because they tend to oxidize, causing the fat to become rancid with extended storage or when exposed to high temperatures used in commercial deep fat frying.
Canola oil - When heated to high temperatures, like all oils, Canola becomes unstable and possibly carcinogenic.
Corn, cottonseed, safflower and soybean oil – have approximately 50% omega-6 and except for soybean oil only minimal amounts of omega-3. Of all these, safflower oil contains almost 80% omega-6. Because omega-6 can accumulate in the body, excessive amounts should be avoided.
Eggs – unless they are organic, these eggs are from chickens that have been given hormones, antibiotics and animal by-products.
Skim Milk – most likely powdered with all health-benefits removed.
Modified Food Starch - Modified food starch is a starch that has been treated physically or chemically to modify one or more of its physical or chemical properties. The 'starch' could be from corn, wheat, potato, rice or tapioca— and depending on the manufacturer, it is probably GMO.
Monocalcium phosphates - Monocalcium phosphate is used as a fodder additive and as a supplement to birds and poultry feeds.
Mono-and diglycerides - Simply put, mono- and diglycerides are fats. They are made from oil, usually soybean, cottonseed, sunflower, or palm oil, act as emulsifiers (provide a consistent texture and prevent separation), and are used in most baked products to keep them from getting stale.
Lecithin – most commercially used lecithin is derived from soy beans. Soy beans, unless fermented, contain large amounts of natural toxins.
Sodium stearoyl lactylate– Sodium stearoyl lactate (and the similar calcium stearoyl lactate) is made by combining lactic acid (produced from corn fermentation and used as a preservative) and stearic acid (a saturated fatty acid) and then reacting the result with sodium hydroxide or calcium hydroxide to make the sodium or calcium salt.
Artificial colors - Red 40: An azo dye it usually comes as a sodium salt, but can be also in the form of calcium and potassium salt. It is soluble in water. Yellow 5: chemical name: Tartrazine. It appears to cause the most allergic and intolerance reactions of all the azo dyes, particularly amongst those with an aspirin intolerance and asthmatics. Reactions can include migraine, blurred vision, itching, rhinitis and purple skin patches.
Are you hungry yet? This product is a popular snack cake with a cream filling that most of us have eaten…and too many kid’s still eat. Bon appetit!
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