From here: Spam (food) - Wikipedia, the free encyclopedia
It's even got gelatin! Okay, so it's 80/20. Bologna is nowadays just icky, but I indulge occasionally.The labeled ingredients in the classic variety of Spam are chopped pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, sugar, and sodium nitrite as a preservative. Spam's gelatinous glaze, or aspic, forms from the cooling of meat stock.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine
My favorite "food is fucked up" experiment to tell random people arguing nutrition now is this: pick up a can of spam and any other colourful thing, turn them over, and count the ingredients. Extra points for ones you can't pronounce.
I took just enough organic chemistry to be dangerous, especially to people trying to sell me crappy food. I know the compound names for everything I'm allergic to, and can point out alcohols, enzymes, and sugars just by looking at an ingredient name. Pisses my buddies off to no end when I point out what they're actually eating: "Sugar, water, enzyme, sugar, sugar, sugar, turns into sugar, one hydroxide from poison, alcohol..."
"No fate but what we make"- Sarah Connor, Terminator 2
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
My Primal Battle Tome
Here's a recipe for "Diet Bread" I found in a 1700s colonial American cookbook:
I think the diet part must have come from "beat for an hour," and the justaposition with "bake quick" is priceless.One pound sugar, 9 eggs, beat for an hour, add to 14 ounces flour, spoonful rose water, one do. cinnamon or coriander, bake quick.
I got 99 problems but a pancake ain't one...
SW (Feb 2012): 278
CW (April 2014): 207
CBF: 16% (Scale)
Gosh we Americans were poor eaters even from the early days!
Stumbled into Primal due to food allergies, and subsequent elimination of non-primal foods.
Start Gluten-Free/Soy-Free: December 2012; start weight 158lbs, Ladies size 6
Start Primal: March 2013, start weight 150lbs, Ladies size 6
Current: 132lbs, Ladies size 2
26lbs lost since cutting the crap.