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    Barnyard's Avatar
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    Atkins Frozen Meals.....How do we feel about them?

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    What are some prevailing thoughts about the nutritional content of Atkins frozen meals? They seem to have a great fat to protein to carb ratio, like 60/30/10 fat/prot/carb, but I see lots of ingredients in there, like soybean oil and canola oil, probably in small amounts but definitely present, and there is nothing about organic mentioned anywhere....this has probably been discussed somewhere on here before, but due to death in family I have been absent from this forum for a while.....thoughts anyone?
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    i saw those, the meat didn't look like real food so i wasn't tempted

    i mean, the chicken alfredo could be easily made as a big batch and frozen and you'll know what's in it
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    You lost me at frozen meals. That screams preservatives.

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    Quote Originally Posted by Paleo0731 View Post
    You lost me at frozen meals. That screams preservatives.
    Why would frozen meals "scream preservatives"? I doubt Atkins has a program that I would be excited about, but I had a personal chef biz a few years ago. I cooked everything fresh and then froze meal 2. No preservatives used ever.

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    Also, if its not organic, its most likely Frankenfood.

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    Quote Originally Posted by oceangrl View Post
    Why would frozen meals "scream preservatives"? I doubt Atkins has a program that I would be excited about, but I had a personal chef biz a few years ago. I cooked everything fresh and then froze meal 2. No preservatives used ever.

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    Atkins meals aren't made by personal chefs. Let me clarify. You lost me at frozen Atkins meals.

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    Mass packaged frozen meals are a completely different beast than those made by a personal chef, then frozen, just sayin. Take a look at the ingredient list and tell me if it's anywhere near primal.
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    Yeah, the macronutrient ratio is one consideration, but whether the ingredient list is made up entirely of actual food items is the bigger question. What's in it?

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    I haven't found any storebought frozen meals that weren't highly processed, which is exactly what I want to avoid. You'd be better off making food in bigger batches and freezing your leftovers for a quick freezer meal on the nights where you can't cook.
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    I looked up the ingredients:
    A simple egg scramble product has corn starch, soy oil and processed American cheese. Throw in some sodium phosphate. I can prepare a simple egg scramble half asleep in 5 minutes.

    A pasta bake has gluten in it and weird things like yeast extract, beef flavor and caramel color

    I dunno, they seem to have a lot of weird stuff- resistant maltodextrin?

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