can still remember the first time I had Kraft macaroni and cheese – if that’s what you want to call. I grew up in a small rural town in Ontario, Canada. My brothers and I had access to a large orchard, berry bushes, apple trees and a mother who did not buy junk food – poor children, eh?
When I went to a friend’s house after school, her mother made a “Kraft Dinner” (as it is called here in Canada). At the young age of seven, I thought it was the bee’s knees. I went home and told my mother I had dinner better . Poor mom, she used to spend hours in the kitchen preparing healthy meals, only to be told he was overcome by a questionable box of pasta and cheese powder.
I’m not a child and now I am grateful for the healthy habits that my mother instilled in me. There are still many children, however, asking their mothers to make Kraft Mac and cheese for dinner. With all the nutritional information circulating on the Internet, companies are being pressured to get healthier and alternative solutions.
Kraft has changed the recipe, and although there are certainly some positive changes, not yet touch. Here’s why.
The evolution of Mac & Cheese Kraft
Kraft macaroni and cheese is, say, different flavor. With parental pressure to improve the recipe Kraft using simple, the most nutritious ingredients, Kraft adjusted the recipe – stating that still offers
“the taste you love.”
Is Ever you wonder how this macaroni and cheese that almost blinded with its bright yellow-orange color? The answer is synthetic colors , of course, that Kraft agreed to replace ingredients like turmeric and paprika. Not a bad start, right?
Within the United States, Kraft promised that this product would be free of synthetic dyes and artificial preservatives and flavors – something that was already the case in Canada. It makes you wonder why there are certain regulations of a country, but not another?
Hmm, the plot thickens.
Well, in case you’re wondering, it is not because we are special Canucks. There was a movement of tens of thousands of Canadians who urged the company to withdraw the controversial additive known as Yellow 5 (Tartrazine), while Yellow 6 found in American cases.
there was a reason why countries like Austria and Norway had already banned using these synthetic colors. Now, in 2016, Kraft has done what they said they would. My congratulations to them to realize some significant changes, like many other companies continue to ignore the concerns of health of the population.
If there have been changes, why do not you like? What happen?
The fact that I have not eaten Kraft macaroni and cheese from the 90s may have something to do with it – but even more because despite Kraft did make some changes positive, is not enough to be considered a nutritious meal. Here are my concerns:
Of course, a bowl of Kraft Mac & Cheese can offer a sense of nostalgia, but you are not doing any favors to relive your childhood one dish at a time. In fact, Kraft has not really made public favors -. Its products will remain highly processed, being packed with salt and sugar
Instead, make a new favorite at home: gluten-free pasta made with fresh tomato sauce is both nutritious and unique. When you make your own alternative creations, you can amplify the nutrients and lower consumption of foods, less processed beneficial. In addition, you do not have to worry about questionable additives -. You will know exactly what is in each and every bite
Krista Hillis is passionate about nutrition, mental health and sustainable practices. She has a BA in Psychology and Neuroscience and is still active in his research. The study of both body and mind, which focuses on natural health and balance. Krista likes to write on the basis of their ability to inspire others and raise global awareness.
This article was originally published on thealternativedaily, Read the original article here