When I was living with my mom between the ages of eight and eleven, I had one primary complaint about going with her to the grocery store. It took for-ev-er. My mom moves at a slow pace in general, but what made these trips exceptionally long was that she looked at the label on ev-ry-thing. At the time I was impatient and annoyed, but now (as we often do) I’ve become that mom myself. The more health-conscious I’ve become, the more I care about just what the manufacturers put in that “sour cream.” Thank you, Daisy brand, for limiting the ingredient(s) to just one.
I know I’m not alone in this. I’d wager that if you’re reading my blog you probably have similar concerns about what’s in your food. Last year I took those concerns to a crazy-intense obsessive-compulsive level, so I have had to make an effort to consciously avoid looking at every label for the past year. But as much as I try not to be obsessive about it, I do still care about what’s in our food.
I like to buy organic, but it’s not always available or affordable for us. So the next best thing, in my mind, is to find the products with the least number of ingredients… preferably all things I can pronounce and recognize as “safe.” For years I bought Breyers “natural” vanilla ice cream for this reason. Among the varieties available at our local grocer it had the fewest and least suspect components. Then I tried Haagen-dazs vanilla. So not cheap, but oh my gosh it tasted light-years better than Breyers and had even fewer ingredients (cream, skim milk, sugar, egg yolks, vanilla extract). It’s really creamy and delicious, but I always kind of feel a little guilty supporting a Nestle product. My dad swears Tillamook “old-fashioned” vanilla is the absolute best vanilla on the planet, but I can’t get past the label. At least they’re working on transitioning to a recipe without Carageenan, Microcrystalline Cellulose, Cellulose Gum, Mono and Diglycerides, and Polysorbate 80 early next year.