I have a new favorite granola
Inspired by the chchchhchchia commercial and pictured below in this #selfie
More excitingness: I have the same personality type as St. John Paul II
Read more about it here: http://www.typefinder.com/enfj :D
"Most likely of all types to cope with stress by exercising"
"Most likely of all types to believe in a higher spiritual power"
"Believe that cooperation is the best way to get things done" (can't we all just get along?!)*
"Acutely aware of human suffering"
"Impatient"
WHAT the WHAT this is so accurate.
*at the red house , we can
at the reeeeeed houuuuuuuuse
In the food industry, we can't :'(
So to give you a small amount of background info, this was originally a substantially longer compilation of facts/opinions (can you even imagine?), but I realized as I was relaying some of this info to hip-hop mom that perhaps no one really cares that much except me. Have you ever talked to someone about something you found super interesting, but then halfway through you see their eyes glazing over, they start fidgeting, maybe they even start reading a book as you continue to talk to them?! Well, that's what happened. So I decided that in the interest of retaining a follower or 2 (HINT Y'ALL) that I would condense this vast array of information and just give you the brief lowdown on my recent struggles.
We have a huge container of canola oil in the pantry. What exactly is canola oil? I asked myself one day, and went on a quest to find out. So, there is no such thing as a canola seed. It actually comes from rapeseeds, but of course the marketing people wanted to change the name so they called it "Canola" a shortened form of, "Canada Oil" (rapeseed was originally a Canadian specialty crop until Americans started growing it). To make the oil, the seeds are heated and crushed, then refined with hexane. Then the substance is "refined using water precipitation and organic acid, 'bleaching' with clay, and deodorizing using steam distillation" (Wikipedia, Canola). So basically, it's pretty heavily processed with heat/chemicals/clay-bleaching, whatever that means.
How is it health-wise? Unfortunately, there are some very conflicting opinions. Harvard Medical School says it's a good source of mono- and poly-unsaturated fat, decreases LDL, and has high omega-3 and omega-6 levels. They also put it in their "healthy fats" category. Mark's Daily Apple blog (where all the organic and paleo enthusiasts congregate) says that marketing teams prey on conventional wisdom and in reality the omega-3 & 6 levels are decreased during processing. Also that there is trans fat that results from heating the omega-3s to super high temps (~.4% trans fat in some so they can "claim" 0g trans fat under current FDA rules which I personally find annoying. But in the worst kinds can be as high as 4.2%!!!) To complicate matters, some studies show that canola oil results in lower LDL levels than olive oil! Also, this from PubMed. BUT... the dreaded trans fat?!! crisis people. Methinks coconut oil is the way to go. Unfortunately I doubt that will come to fruition in our household due to it a) being more expensive and b) the misconception that saturated fat is bad for you (natural kinds, ie from coconut, are good).
Speaking of olive oil, there are some pretty disturbing facts out there. So... get ready to become very sad very fast. First of all, the average restaurant that serves olive oil dilutes it with cheaper refined oils to save money. Most commonly, restaurants use either 10% olive oil or 35% olive oil. (Source). Perhaps even more disturbing is this study conducted by UC-Davis on 186 different olive oils (peruse if you have time to burn). Since you are probably not going to, I will give you a representative quote:
Of the five top-selling imported "extra virgin" olive oil brands in the United States, 73 percent of the samples failed the IOC sensory standards for extra virgin olive oils analyzed by two IOC-accredited sensory panels. The failure rate ranged from a high of 94 percent to a low of 56 percent depending on the brand and the panel. None of the Australian and California samples failed both sensory panels, while 11 percent of the top-selling premium Italian brand samples failed the two panels. Sensory defects are indicators that these samples are oxidized, of poor quality, and/or adulterated with cheaper refined oils.
(IOC stands for International Olive Council.... had to lol at that one).
In conclusion, ahhhhhhhhhhhhh!
Maybe I should switch majors, double major in soil science and agronomy, become a farmer, grow my own organic cro---oh wait that's right, Monsanto is taking over everything. Never mind. Dreams foyled;) in an instant.
Well if it's any consolation, I suppose as long as you subsist on Nature's Path Coconut Chia Granola and Gred's cakes, life will be alright, right? Gred's cakes use only GWOs, which stands for Gred's Wonderful Organisms. (The M is flipped around into a W, just like Gred flips the status quo ;) ). So if you are ordering one of his cakes, you are guaranteed to receive a flawless item. Same with his chips (see ps gredforge post for a refresher).
In case you're worried, yes Coyle is a microorganism. But since he's not wonderful, he won't be in the cake :D
......................unlike a certain pond.....................
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