A number of the healthier snacks suggest that you can eat them with impunity.
And then there’s maltodextrin, which is on almost everything with a “flavor” and is a starch-derived carbohydrate with zero nutritional value.įrom here, the dangers multiply. Cassava flour contains many more carbohydrates-over 20 grams more per serving-than whole-wheat flour. If you avoid wheat and corn to avoid carbohydrates, cassava is probably a bad idea.
“Hence the new advice to try peanuts early.”) “Early introduction of common allergens has been proven to lower allergies,” she wrote me. (Though Kristin Lawless, nutritionist and author of a terrifying book called Formerly Known as Food, pointed out to me that if you don’t have an allergy to one of the eight common allergens, avoiding them isn’t necessarily a good idea. If you want to avoid genetically modified corn and you want to avoid wheat, snacks made of cassava are an entirely reasonable substitute. Corn is not, but most of the corn in the United States is genetically modified-which may or may not prove to be of concern in the long run. To begin with, the elimination of grains and corn from snacks: Wheat is, as I mentioned, one of the eight big allergens.
And the more research I did, the less I knew. This is an area hazier than gray and more nebulous than fog. What I have learned is that there is no single answer. I have talked to snack-company executives, the nutritionists they employ, unaffiliated nutritionists, metabolic scientists, behavioral ecologists and one neuroendocrinologist. In time, the best products will rise to the top.Ī more interesting question is whether any of these foods are actually “healthy.” And when does “healthy” lose its quotation marks? I have reviewed the available medical and scientific literature. And who could possibly find fault with sustainably raised pork rinds? It’s early yet for healthy snack foods. A product called Undercover Quinoa was held back from consideration because it was so good-imagine a Nestlé’s Crunch bar that’s a tiny bit saltier and made with better chocolate-that neither my husband nor I wanted to share it. Hippeas never made an appearance, because I had finished my whole supply mindlessly at my desk. Urban Remedy’s kale chips and zucchini chips were light and crisp. Whisps-little snaps made simply of Parmesan cheese in an imitation of Italian frico-were irreproachable. Everyone liked Peatos and Simple Mills cheddar and sea salt crackers. The packages almost universally advertised that they were “plant-based.”Īnd yet there were undeniable successes.
None had “artificial flavors.” Many contained fiber, whose absence in most processed foods has been starving our microbiomes for decades. A great number of the treats were “free of the big eight”-the eight ingredients responsible for 90 percent of the country’s food allergies: wheat, soy, milk, tree nuts, eggs, peanuts, shellfish, fish. I had filled our dining-room table with boxes and bags of snacks, and there was hardly a genetically modified ingredient in sight.
#Simply nature goat cheese mac and cheese nutrition label cracked#
Back home, still abuzz with discovery, I went on a mail-order binge, clicking away on flax-and-almond cheddar crackers, einkorn cookies, quinoa puffs, bites and bars of fruit-juice pulp, chocolate wafers made from coconut flour and cage-free eggs, lentil chips, edamame puffs, chocolate-covered cracked quinoa, and the entire line of pea-and-lentil-based puffs called Peatos. The whole snacking landscape had changed! There were Beanitos (tortilla chips made of beans), pastured paleo pork rinds, green-pea snack crisps, and various chips, all of which seemed to be made of cassava. I gathered a small collection in my basket and perused the rest of the aisle. The label advertised three grams of fiber and four grams of protein and contents that were USDA organic, kosher, soy-free, dairy-free, nut-free, and non-GMO. I was navigating my toddler’s stroller around all the other toddlers’ strollers when I encountered a bag of Hippeas Vegan White Cheddar Organic Chickpea Puffs. Did you know such a magical thing as “healthier” junk food exists? I stumbled upon it last summer in what I think of as my home Whole Foods, in Gowanus, Brooklyn.
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