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    We Deserve Better: Tell Kraft To Stop Using Dangerous Artificial Colors in Our Mac & Cheese - 100 Days of Real Food

    Thought some people around here might find this humorous or something...the idea that Kraft Macaroni and Cheese is real food no matter how you tweak it!
    True healthcare reform starts in your kitchen, not in Washington. ~Anonymous
    The worst carrot is better than the best candybar.--TornadoGirl

  • #2
    ha ha that is pretty funny

    i have to admit - i used to eat the hell out of that gd boxed mac n cheese. It was truly a comfort food for me. Sad!

    Comment


    • #3
      Another just danged good luck thing for me. My mom made the best mac and cheese. The roux, milk, and cheese. Boil pasta. Mix together. Top with a little more cheddar, some butter, some breadcrumbs and bake. (I said good, not primal.) The first time I had the stuff at the school cafeteria, I dumped it. The first time I tasted Kraft, I was like, wtf?

      If you're going to do s*** food, boil the pasta. Pour over it some con queso from a jar. It's still crap, but it's easier than Kraft, and you can eat the rest of the queso with a spoon at midnight.
      "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

      B*tch-lite

      Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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      • #4
        When my daughter was small, I used to make box macaroni and cheese by substituting sour cream for the margarine and milk called for on the label. Later I found a recipe that called for making a sauce of milk, eggs, and lots of mild shredded cheddar cheese. I would make that again, but substituting rice macaroni for the wheat. But my boyfriend doesn't like macaroni and cheese anyway, or he just thinks he doesn't. I'm sure he would enjoy the real thing.

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        • #5
          LMAO.
          If your goal is to eliminate processed foods, I don't really think you can possibly do anything to make Kraft Macaroni and Cheese fit that mold.

          http://maggiesfeast.wordpress.com/
          Check out my blog. Hope to share lots of great recipes and ideas!

          Comment


          • #6
            Well you guys might drum me right out of here, but Kraft Mac and Cheese is one of my cheat weaknesses. I love the stuff. I ate it as a kid and it's an ingrained comfort food for me. I *know* it's not primal in any sense of the word. But once every couple of months...I just gotta. LOL. That said, I didn't know that it had food dyes in it that were known carcinogens. Stupid me to assume that the FDA wouldn't allow a *known* carcinogen to be present in our food, especially one that is a CW staple for many children.
            High Weight: 225
            Weight at start of Primal: 189
            Current Weight: 174
            Goal Weight: 130

            Primal Start Date: 11/26/2012

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            • #7
              It can be a valuable step for some people. When I decided I was not going to do artificial colors and flavors, mostly because of my kids' behavioral reactions, it was a much bigger deal for me than going from there to paleo/primal has been. I'd say, let them take their step--it might lead to bigger things, and at the very least, it can reduce violence in our schools and neighborhoods.

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              • #8
                Even Kraft doesn't call their product 'cheese'. They call it 'Cheese Food'. Look at their 'cheese' slices. The first time I really noticed that I was disgusted. I havaen't eaten 'cheese food' in many years.
                "When the search for truth is confused with political advocacy, the pursuit of knowledge is reduced to the quest for power." - Alston Chase

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                • #9
                  My friend posted a link to 100 Days of Real Food on Facebook. I clicked on it and the first thing I see is the article about taking preservatives/artificial colors out of Kraft Macaroni and Cheese. Of course, this seemed preposterous to me. While many of us here won't agree with their stance on grains, their approach is certainly better than the average American diet which is truly SAD. So, to be fair, I do think they are trying to do something good. I can't argue with a lot of their tips. I wish them well. P. S. The FDA is wacked!
                  True healthcare reform starts in your kitchen, not in Washington. ~Anonymous
                  The worst carrot is better than the best candybar.--TornadoGirl

                  Comment


                  • #10
                    Originally posted by JoanieL View Post
                    Another just danged good luck thing for me. My mom made the best mac and cheese. The roux, milk, and cheese. Boil pasta. Mix together. Top with a little more cheddar, some butter, some breadcrumbs and bake. (I said good, not primal.) The first time I had the stuff at the school cafeteria, I dumped it. The first time I tasted Kraft, I was like, wtf?

                    If you're going to do s*** food, boil the pasta. Pour over it some con queso from a jar. It's still crap, but it's easier than Kraft, and you can eat the rest of the queso with a spoon at midnight.
                    Continuing with the mac and cheese stories....when my kids were little, they loved the boxed crap too. They did NOT love my homemade mac and cheese which got served a lot because it was something my very fussy stepfather WOULD eat when invited for dinner. So we had "kids' mac and cheese" which was the boxed crap, and "grown-up mac and cheese" which was homemade. One day they decided to try the dreaded "grown up" stuff and really liked it. Smothered in ketchup. They're grown up now, but still love it, still smother it in ketchup.

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                    • #11
                      Originally posted by magnolia1973 View Post
                      LMAO.
                      If your goal is to eliminate processed foods, I don't really think you can possibly do anything to make Kraft Macaroni and Cheese fit that mold.
                      +1
                      Free your mind, and your Grok will follow!

                      Comment


                      • #12
                        I am in the minority that I can't stand boxed mac and cheese. I always had such a hard time eating it at friend's houses....i think I mostly hated the clumpy texture My mom made it with a blend of whatever cheese/pasta was available, butter, milk, and fried onions ...delicious. That, along with grilled cheese and Campbell's tomato soup, is what I lived on as a kid.

                        It seems laughable to change cheese food flakes to be more natural- but since so many kids just live of it (as our stories can attest!) a little bit better is something, right?

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                        • #13
                          Why not just not buy the Kraft product and instead purchase the Annie's that is the same thing, minus carcinogens.

                          http://maggiesfeast.wordpress.com/
                          Check out my blog. Hope to share lots of great recipes and ideas!

                          Comment


                          • #14
                            Originally posted by EagleRiverDee View Post
                            Well you guys might drum me right out of here, but Kraft Mac and Cheese is one of my cheat weaknesses. I love the stuff. I ate it as a kid and it's an ingrained comfort food for me. I *know* it's not primal in any sense of the word. But once every couple of months...I just gotta. LOL. That said, I didn't know that it had food dyes in it that were known carcinogens. Stupid me to assume that the FDA wouldn't allow a *known* carcinogen to be present in our food, especially one that is a CW staple for many children.
                            That's it you are banned!

                            My dad jumped on the low fat bandwagon when it started and all our mac and cheese was made simply by boiling the noodles, draining and stirring in the powder before the noodles got dry. No butter or milk.

                            I ate a mac and cheese of my own invention almost every night while hiking the Pacific Crest: noodles, Knorr alfredo sauce powder and real Swiss gruyere cheese chunk in a 1 liter little cook pot with minimal water.

                            Kraft can do whatever the hell it wants to. For over a year I haven't needed any "food" products from Kraft. They're irrelevant. I really do not miss mac and cheese.
                            Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

                            Comment


                            • #15
                              Originally posted by JoanieL View Post
                              Another just danged good luck thing for me. My mom made the best mac and cheese. The roux, milk, and cheese. Boil pasta. Mix together. Top with a little more cheddar, some butter, some breadcrumbs and bake. (I said good, not primal.) The first time I had the stuff at the school cafeteria, I dumped it. The first time I tasted Kraft, I was like, wtf?
                              My mommy, too. Mac and cheese was a real treat at my house growing up - Mom made it the real slow way, from scratch, and it sounds like the exact same recipe, bread crumbs on top and all. And I had the exact same reaction to box m&c, too.
                              I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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