Try telling people in the Seventies that butter was healthier for you than margarine, and they would force feed you with Stork.
I like the brand Fage, and usually go for the two percent because it tastes so good!
I don't worry about chemicals. There are enough chemicals entering my body through all the fizzy drinks I consume to worry if my lip balm is 100 per cent organic.
I am ketchup conscious, so I do carry ketchup around with me. The best one is the Heinz Organic Ketchup Opens a New Window.
If it has a shelf life longer than you, don't eat it.
With all of the holiday cheer in the air, it's easy to overlook the ingredients in the foods. Ingredients such as salt, sugar, and fat - all of which leads to diseases such as high blood pressure, diabetes, strokes, heart disease, and cancer.
If you want to know if your food contains gluten, aspartame, high fructose corn syrup, trans-fats or MSG, you simply read the ingredients listed on the label.
For the most part, I try to stay away from high fructose corn syrup and citric acid.
As a kid, I always had my nose buried in the side of a cereal box.
I watch my wheat intake.
In the U.S., too many yogurts are filled with corn syrup, preservatives, artificial this and that. To me, this is poison.
When I grew up, I always ate Frosties Kelloggs.
Many of the Prego sauces - whether cheesy, chunky or light - have one feature in common: The largest ingredient, after tomatoes, is sugar. A mere half-cup of Prego Traditional, for instance, has the equivalent of more than two teaspoons of sugar: as much as two-plus Oreo cookies.
I like to know exactly what's being put into my food.
We now eat at the end of a very long and opaque food chain. Food comes to us ready-made in packages that obscure as much information as they reveal.
Fage does not make great yogurt.
