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Least healthy store bought product

I was blown away when I looked at the label for the Edys Ice Cream snakc calld Dibs. The serving size is 1 container and provides you with 87% of your daily fat intake. Not even a Big Mac and Fries is that bad.

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    1. re: DCLindsey

      No way. I opted for the Big Mac and Fries. I am more of a salty than sweet guy anyway.

    2. Sometimes I like to terrify myself by reading the nutritional info on the Hungry Man frozen dinners. It's like a mini horror movie for me.

      6 Replies
      1. re: Jelly71

        Good one. I used to love eating 2 of those Stouffers French Bread pizzas with pepperoni. Even one is so bad for you.

        1. re: princeofpork

          mmm stouffers french bread pizzas. there's nothing like em.

          those hungry man dinners are quite terrifying. how do they get all that bad stuff in there? funny how they used to list on the front: "over 2 pounds of food!"

          this is not in terms of calories or fat, but i love showing my dieting girl friends the ingredient labels on their fat-free or low-fat potato chips vs. the real thing. the ingredients list on a bag of fat-free chips is some 10+ ingredients long, half of which are super processed or unhealthy. sure, the fat content's lower, but why not stick with the real thing? a bag of regular Lay's potato chips has three ingredients: potatoes, oil, salt. and they taste better. i'd rather put potatoes and oil in my stomach than processed dried potato flakes, corn starch, sugar, etc.

          i think any time you choose natural or whole foods over processed, it will always be easier and better for the body to process than store-bought processed ones.

          1. re: nothingswrong

            I am sure you know but the first 3 ingredients on any package usually make up more than 75% of the total product.
            I got a great tip on healthy eating one time. "If your grandmother doesn't recognize one of the first 3 ingredients you shouldn't be eating it"

            1. re: princeofpork

              that first 3 ingredient thing is interesting. i remember my vet telling me that about my dogs' food, causing me to switch it some years ago.

              and i'm right there with you on the grandmother philosophy. although, my grandmother's favorite thing to eat is wonderbread soaked in a whole stick of melted butter in the skillet, sprinkled with cinnamon sugar. god bless her clogged arteries!

              1. re: nothingswrong

                ummm, how many slices of wonderbread to that stick of butter? (I LOVED cinnamon toast as a kid)

              2. re: princeofpork

                The other key item to look for is "Natural Flavors," "Spices" or any other generic term like that. Once you're at the 1% mark, you can list things as "natural flavors" instead of specifying in order to protect trade secrets. So if "natural flavors" occurs pretty low on the list, there's potentially a lot of crap in there. If there's a lot of things following natural flavors, they're only present in very small amounts (though only very small amounts of chemical preservatives, MSG, etc. are required...so it's not always that helpful.)

        2. This crud, in the jamaicann jerk variety:
          I bought it last week for a really late dinner after the seafood counter had closed. I was going to put it over rice.The "sauce" it makes is a disgusting pool of salty oil, and it was completely inedible. Quick quesadillas were served instead.
          I don't remember the health details, but it had to be really bad--a heart attack in a skillet.
          Here we go, 90% of calories from fat and over 1000 mgs of sodium in 7 shrimp...

          1 Reply
          1. re: alliegator

            ha. one of my old co workers told me that I MUST try the calypso shrimp from the same brand.

          2. Loss of perspective.

            Dibs come in at just over 400 calories. Snack on it and avoid high fat foods for the rest of the day and you're pretty much set.

            Olive oil is 100% fat from calories and 400 calories worth will provide you with just about 100% of your RDA for fat.

            The bigger questions are whether or not it's worth it, what else did you eat and how active were you.

            1. i can't imagine there's anything out there worse than the frozen Claim Jumper desserts. a friend once foolishly bought the Chocolate Motherlode Cake on his way over to my place, and i literally wouldn't let him bring it over the threshold into my home. i took one look at the box and told him to leave it in the car!

                1. Pork rinds should be in there someplace. Skin and fat, fried in fat with a healthy dose of salt and MSG (and who knows what else?). But they do have the crunchy goodness of pork, though!

                  17 Replies
                    1. re: sueatmo

                      They gross me out on principle, but they're actually mostly protein.

                    2. re: LorenM

                      Was reading a post by a fellow on one of the no-carb diets; he was making meat loaf using crushed pork rinds instead of breadcrumbs or oatmeal...

                      1. re: eclecticsynergy

                        Wow. That actually sounds delicious though terrible at the same time! Hot and spicy pork rinds for a Cajun meatloaf. I bet it tastes good if nothing else! Care to share a link? I'm curious!

                        1. re: LorenM

                          It makes no sense; pork rinds are mostly protein, not an absorbant binder. Most low carb meat loaf recipes call for flax meal or ground up high fiber Wasa crackers if binder is added.

                          1. re: mcf

                            Pork rinds work very well as a binder in meat loaf or meatballs. The trick is not handling the mixture too much. I could give you a slice, not tell you what was in it, and you'd have no idea it was different than "regular" meat loaf.

                            1. re: MandalayVA

                              I've heard of other low carbers using it as a sub for a kind of French toast, as breading, etc. I'm fine with using a fiber Wasa or two in a whole meat loaf. Pork rinds just gross me out. :-)

                              1. re: mcf

                                Meat loaf and meatballs are really the only things for which I use pork rinds. I saw that fake French toast stuff, blech. If I'm going to eat French toast I'm going to eat the real thing, not some ersatz stuff.

                                1. re: MandalayVA

                                  Yeah, creating fake food subs for stuff that wasn't good for you to begin with is kind of defeating the purpose. Those are the only two things I use binder in and even for a very large meatloaf, two Wasas and egg are good enough. I make my own bread crumbs from low carb bread for meatballs, using a recipe from a local chef famous for them that I eyeballed from a Bobby Flay throwdown.

                        2. re: eclecticsynergy

                          I've never heard of a "no-carb" diet, just for accuracy. Most low carbers eat a lot of carbs by volume, but not % of calories, by subbing non starch veggies for starches.

                          1. re: mcf

                            So I guess the message is "Kids, don't be fooled by the no-carb label. Pork rinds are delicious!".

                            1. re: LorenM

                              Not from me. I think they're disgusting. :-)

                              1. re: mcf

                                On a pork rind side note- I was in Albuquerque a couple of weeks ago and went to a Mexican market. They had a big case of whole-hog deep fried pork skins! They were, well, hog-sized. Major chicharrones! I wanted to buy one to share with a few dozen friends but I think I would have been charged an extra baggage fee! Imagine the size of the vat of lard they must have used!

                                1. re: LorenM

                                  on a recent episode of "Chopped," the basket ingredients for the entree round included a big slab of raw pork skin. one of the chefs was Cuban, and he was *so* excited about it because he works with it in his family's restaurant every day. who do you think burned the pork skin and got "chopped" in that round..? ;)

                            2. re: mcf

                              mcf the atkins diet was/is incredibly low carb, even the amount of vegetables you are allowed to eat is very very minimal. No way you are gonna go into ketosis otherwise.

                              1. re: KaimukiMan

                                The extreme low carb portion of a lifetime way of eating is two weeks and the four serviings of high fiber veggies recommended per day is more than most studies say folks not on the diet are eating now. Anyone cutting back to 100 grams of carbs per day will enter ketosis. After a few weeks, it takes closer to 50 grams per day.

                            3. re: eclecticsynergy

                              that's nothing... i shamefully admit that while my parents were doing the lo-carb thing years ago, i dutifully prepared bread pudding, made from pork rinds and splenda, and cream, eggs, cinnamon, and vanilla... *shudder*

                          2. Any canned meat items, chili, pasta, canned sausage gravy=canned heart attack.

                              1. re: Delucacheesemonger

                                Right there with you. What is it, anyway? Lactose, sugar and glue with food coloring?

                                1. re: redfish62

                                  Please explain that comment. I live on the stuff.

                                2. I don't mind unhealthy foods as long as they taste good, but most unhealthy processed crap tastes like, well, crap, to me. Hungry Man dinners, chili in a can, many commercial ice creams--all nasty and full of nasties.

                                  The only exception is Bugles, which are full of horrid stuff, could possibly kill you, and yet taste pretty good. I buy them once every year or two. I have to offset all that quinoa and chickpea flour I eat with something bad.

                                  1 Reply
                                  1. re: Isolda

                                    Offsetting Bugels with quinoa and chickpea flour is, I believe, considered a balanced diet.

                                  2. Marie Calendar's frozen dinners. My dad actually bought it not me as he likes the stuff and is not into cooking for himself or the healthy non red meat meals that I cook. I winced as I read the nutritional data on the back of the box.

                                    3 Replies
                                    1. re: cioccolata

                                      Take a look at the Marie Callander Tuna Casserole and Chicken Pot Pie, pretty scary

                                      1. re: DiningDiva

                                        The chicken pot pie is shocking! I love chicken pot pie too so its hard for me to stay away.

                                        1. re: DiningDiva

                                          sadly enough I think my dad once bought every flavor of pot pie they offer (which I think was a surprising three or four). I'm just glad I didn't inherit his taste for frozen meals :)

                                      2. what bothers me most are unhealthy foods marketed as healthy, such as sugar laden yogurts or low fat cookies loaded with sugar and chemicals.

                                        1 Reply
                                        1. re: magiesmom

                                          Or those super-sweet breakfast cereals that happen to contain a little whole-grain flour...

                                        2. Artifical bacon bits. Are they actually fit for human consumption??

                                          1 Reply
                                          1. re: chefathome

                                            No, no they are not. I'm still not even sure they can be considered food...

                                          2. I don't have a box in front of me, and I'm not looking at the nutritional info on-line, but I seem to recall thwe Pop-Tart as being a product practically void of any nutritional value.

                                            2 Replies
                                            1. re: gordeaux

                                              Ha, as soon as I saw this thread the first thing that popped into my mind was "Pop Tarts!"

                                              1. re: gordeaux

                                                They're one of my 14 yo son's food groups! I console myself with the thought they spray the things with some type of vitamin fortification, although they are so highly processed the vitamins are probably impossible to absorb. Oh, well, at least he is smelling the vitamins.

                                              2. Ok, but there's bad, and there's bad - by which, that snack is going to have a bit of saving grace, in that it is whole dairy and provides some calcium. The worst of the bad available store products are trans-fat margarine, which aren't even food. Leave a pat of it in the back yard: even bugs won't eat it. Vive le butter! Long live olive oil!

                                                1. By a mile, the most unhealthy 'food' product is the containers full of white hydrogenated lard, I can't imagine what people do with that stuff.

                                                  4 Replies
                                                  1. re: arktos

                                                    Gasp!! I think the "Refrigeration Not Required" is the dead giveaway.

                                                    1. re: arktos

                                                      Imagine the best pie crust you ever ate, the best tamales and tortillas and the finest french and Viennese pastries and the best tasting french fries. That's what people do with that stuff.

                                                      1. re: mrbigshotno.1

                                                        You may be confusing pure lard with that hydrogenated tainted stuff.
                                                        Real lard requires refrigeration.

                                                        1. re: Tripeler

                                                          yeah, real lard has a very short shelf life, even refrigerated, which is why you don't find it in a lot of grocery stores. that stuff in the white tub is as much animal-shortening as it is lard, it keeps it more or less shelf stable

                                                    2. Carl Buddig turkey lunch "meat" (and I use that term charitably). Bought in desperation because they are gluten free and nothing else in the meat dept of the convenience store was. Absolutely gross, like thin slices of super salty rubber rain coat. Thank heavens they also sold bananas and potato chips or I would have starved:)