Congress said Pizza is a Veggie to Save Money On School Luches! o

I really do not care if a tomato is a fruit or a veggie. Important, it is not junk food.
 
whatdidyousay! said:
HUH!! I hope you're joking!! Pizza is not a low calories food! Why on earth would you want the government telling you how to feed your kids?? The government has no business telling parents how to feed their kids !
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whatdidyousay! said:
You where not very clear by what you meant!! And I can type What's fucking wrong with you too!! How about that! I did not use bold in my comment so what the funk are you bitching about!!
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First, You need to read carefully and your post is VERY UNRELATED to my post.

I'm going read for you like little girl.

1) I'm not joking at all.

2) I DO NOT state about pizza is low calorie food.

3) K-12 schools are not college because kids are supposed not eat any unhealthy food and they need proper nutrient to support the growth. Poor diet could trigger health issues like type 2 diabetes, rickets, slow growth, etc.

4) No, I support government to REGULATE on school lunch for kids and it is extremely important for kids to eat healthier food so it means I think it is ok for government to tell kids about what they can eat or not eat when they want buy lunch that heavily subsidized by federal and state like $1.50 or free for full lunch meal. It is ONLY APPLIES to school and if you don't like school lunch so make own lunch for your children at your choice of food to feed them, however carbonated beverages are banned in most school.
 
shel90 said:
I really do not care if a tomato is a fruit or a veggie. Important, it is not junk food.
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That's the point. If you want to eat healthy plants, then great. Make sure the plants are healthy first and are safe to eat. That's what science is for. Don't wanna eat "healthy" plants that are filled with nasty chemicals. Grow plants wisely.
 
Barbaro said:
That's the point. If you want to eat healthy plants, then great. Make sure the plants are healthy first and are safe to eat. That's what science is for. Don't wanna eat "healthy" plants that are filled with nasty chemicals. Grow plants wisely.
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I eat nasty chemicals on a daily basis...I drink soda. Bad me!
 
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Would the GOP let their kids eat the poor quality lunches that are being served in many schools? I wonder...
 
I'm sure if they cut back on the sugar (or HFCS) in the sauce and dough it would go a long ways towards more healthy foods.
 
I can understand that why Congress is protect against Obama Admin.

Obama "We want healthy food for school!"
Congresses "Shit! We ain't let kids hate us for have no pizza! Let's consider pizza as vegetable!"
 
deafskeptic said:
If I don't make tomato sauce, I usually buy Classico tomato and basil as that has no sugar in it. The link and info is from the Classico web site

Tomato Puree (Water, Tomato Paste), Diced Tomatoes (Tomatoes, Tomato Juice, Citric Acid, Calcium Chloride), Salt, Basil, Garlic, Olive Oil, Onions, Dehydrated Garlic, Spice.

However, I must note here that some of it's products have added sugar so you need to read labels.
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Keep in mind that tomatoes do have natural sugars. In fact, ALL simple and complex carbohydrates have sugar.

100 grams of broccoli has 1.7 grams of sugar
A bag of spinach (10oz) has 1.2 grams of sugar
1 medium red tomato has 3.2 grams of sugar


Classico may not actually list sugar as one of their individual ingredients, one should also look at the nutrition label for that breaks down the percentages of fats, protein and sugars of all ingredients listed. So, according to the nutrition label, there's 5 grams of sugar per half cup of Classico tomato sauce.

Nutrition labels tell you more than ingredient labels.

Average woman
recommended caloric intake = 1800 calories a day
recommended sugar intake - 180 calories (45 grams of sugar a day)

1/2 cup of Classico tomato sauce

= 5 grams of sugar
= 20 calories
= 9% of recommended daily sugar intake
= excellent!
 
Cheetah said:
I'm sure if they cut back on the sugar (or HFCS) in the sauce and dough it would go a long ways towards more healthy foods.
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You don't have to add sugar to create a pizza dough. All you need is time for the yeast (enzymes) to break down the flour (starch molecules) into complex sugars. The key thing is to keep the dough cold in the refrigerator for 1 or 2 nights which slows down the yeast activity and not eat up all that natural sugar and at the same time help the dough to rise properly. People in a hurry to make pizza dough add sugar to dough to help speed up the process but that sometimes ends up tasting like cardboard. Unless you can get it down right with the right amount of added sugar and other ingredients and refrigerating it for a good period of time you can get a great tasting dough. Just like Domino's Pizza's own dough when by the third day the refrigerated dough is good to use. On day 1 they're called "green dough" and are like hard ball of dough.
 
I'm a label reader. There's lots of hidden added sugar in stuff like mayo <I don't use but hubby does> mustard....mostly pre-packaged foods.

Dr. Marion Nestle has lots of info. on this kind of thing.

some fruits and veggies like the sauce Caroline discussed, and carrots, peas, berries....those have natural sugars as part of the food.
But many pasta sauces do add in sugars and I avoid those.
 
dogmom said:
I'm a label reader. There's lots of hidden added sugar in stuff like mayo <I don't use but hubby does> mustard....mostly pre-packaged foods.

Dr. Marion Nestle has lots of info. on this kind of thing.

some fruits and veggies like the sauce Caroline discussed, and carrots, peas, berries....those have natural sugars as part of the food.
But many pasta sauces do add in sugars and I avoid those.
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What really bothers me is the one thing labels won't tell you - what percentage of the product contains genetically modified ingredients. There's no law that compels manufacturers to reveal to consumers about genetically modified foods used in their products. 70% of all processed foods (think boxed, canned, packaged foodstuffs) have genetically modified corn and/or soy ingredients.
 
dogmom said:
I'm a label reader. There's lots of hidden added sugar in stuff like mayo <I don't use but hubby does> mustard....mostly pre-packaged foods.

Dr. Marion Nestle has lots of info. on this kind of thing.

some fruits and veggies like the sauce Caroline discussed, and carrots, peas, berries....those have natural sugars as part of the food.
But many pasta sauces do add in sugars and I avoid those.
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Me too. But I read the labels to avoid the HFCS (High Fructose Corn Syrup) nearly all condiments contain this. At least the ones I used to use do. I too avoid products that add sugars when it's not necessary.

But then I will down a sugar pack for no particular reason. I'm full of contradictions. :hmm:
 
Caroline, yeah that's true about the GMO's . Organics as part of NOP in U.S. are supposed to be GMO-free. I notice there are more and more products that do advertise "made from non-GMO soybeans" for example; same for rBGH in dairy. If I'm not purchasing a specifically organic item, I do look for those other types of claims.

Yeah, most of the soy, corn, wheat in "big-box" brands of foods <or foods made by companies who are owned by such> is genetically modified.

Hi Cheetah, yeah I know what you mean about the corn syrup. Most of the food I buy and eat for myself at home by default doesn't have HFCS because I eat a lot of organic, raw or minimally-processed foods and avoid soda and things like chips, dips and other typical "snack-y" things.
The condiment I tend to use is mustard and it's usually Annie's brand, or some other "natural" or local brand.

however, I've been known to do a turn-around too and have that luscious-looking brownie or other calorie/sugar-laden nosh after synagogue service <a lotta bakers in the temple!> :lol: But usually what I do is - I take the spatula or knife and hack off a teaspoonful or less of whatever dessert piece I tempted by - that way I actually do get a taste and can even have a few tastes of different things, but without the same results as eating an actual half or whole piece of anything.
 
I didn't learn this until last year, but apparently the molecular structure of sucrose (table sugar) is the combination of a glucose molecule added with a fructose molecule. The HFCS in drinks are just high amounts of fructose. It's sort of easier to recognize from the molecular structures.

In essence, I think this is how it works: if you drink a can of juice with 100g of sucrose, half of them are glucose molecules (which is fine and good for you), the other half of them are fructose (which you want to stay away from). That is equivalent to drinking a can of soda with 50g of HFCS for example.

Aspartame however, is a complete other story. :hmm:
 
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