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From: rgg@aplvax.UUCP (Richard G. Greenberg)
Newsgroups: net.cooks
Subject: Re: lard and other nasty food ingredients
Message-ID: <159@aplvax.UUCP>
Date: Fri, 27-Sep-85 13:18:07 EDT
Article-I.D.: aplvax.159
Posted: Fri Sep 27 13:18:07 1985
Date-Received: Wed, 2-Oct-85 09:12:17 EDT
References: <279@weitek.UUCP> <24@calma.uucp>
Organization: JHU/Applied Physics Lab, Laurel, MD
Lines: 29

> Every good veg knows that Nabisco unnecessarily uses lard in their 
> crackers (gag me with a former animal!), while Sunshine proudly 
> announces their products as using "100% vegetable shortening".
> Really -- who would want another cracker from the same company who puts lard
> in "Vegetable Thins"? :-)
> 

	I refuse to buy Nabisco products, or any other baked goods that 
	contain lard.  It's bad enough to eat rapeseed oil, palm oil,
	cottonseed oil, and other cheap ingredients and chemical additives
	without adding lard and beef fat.  I buy less and less prepared
	foods all the time.  As a rule of thumb, if I can't buy the 
	ingredient in the supermarket, I don't want it in my food.
	When was the last time you baked lard, or FD&C yellow #5, or
	cottonseed oil, into a batch of homemade cookies? Never!

	I recently read the ingredients on a container of prepared 
	chocolate frosting, you know, the one that advertises on national
	TV as "made with real butter."  Well, ANIMAL FAT comes in ahead
	of butter on the ingredient list, way ahead.  Disgusting!

	We consumers had better make our views known to the food processing
	chemists (they're not cooks anymore), or it can only get worse.

						Yours for natural foods,

					Richard Greenberg
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