The fact that it is January is just a coincidence.
I've decided the only beverage that resembles a soft drink that I will let myself consume from here on out, is Orangina- although it is originally from Spain it contains no less than 12% juice (which includes pulp and zest). It has no sodium but still 20grams of sugar so I will try not to drink it in excess.
I looked into greek yogurt. Most of the "greek yogurt"s at Kroger and Whole Foods, despite misleading labeling, are actually cow's milk yogurts produced within the United States. [The principle difference in creating Greek yogurt is that after the milk is heated and cultured, it is allowed to sit in muslin or cheesecloth bags, so that the whey filters out of the yogurt. You’ll note that some yogurts have an almost runny texture, or have liquid on the top when you open them. Greek yogurts don’t have this liquid because of the straining process.] Greek yogurt has much more protein and fewer carbs and sodium but is less calcium dense. I picked up a tub of plain Greek Yogurt actually produced within the Atlanta area (which boasts rbST free, low fat but the company Atlanta Fresh does not say what they feed their cows on the website. I signed up to have one of their representatives contact me because the FAQ was not up and there was no way to email my request for information)
I love bagels, so I checked into 365 (the Whole Food's store brand) and found that organic Neufachatel cheese is rbST free, artificial color/flavor/preservative free BUT does not provide information of whether or not the cows are corn or grass fed. Rennet is not listed in the ingredients for the Neufchatel cheese (nor in the Monterey Jack I picked up). However, microbial enzymes are- the packaging boasts "vegetarian cheese" so what enzymes are used for the coagulation process?
In regard to seasonal/regional fruits and vegetables; finding lists of what should be available is a piece of cake. However, my nearest farmer's markets are international and nearly all of the produce is not at all local. Do products from Florida count? I decided to limit myself to produce farmed within the United States for now.
I'm not throwing out anything I currently have in my pantry or fridge even if I will never buy some of these products again. Wasted food is even worse than unhealthy food in my opinion.
It seems like making adjustments in my diet will have a minor impact on my food budget, and a greater impact on the convenience factor. I'm going to try to fill up on the cheapest grains to counteract hunger I might experience. I'm going to limit the free meals I get at work.
The most expensive obstacle I foresee is changing my paper products. Chemically softened toilet paper that is not eco-friendly is substantially more affordable. Environmentally responsible cleaning products are also quite pricey.
I need a better job, ASAP.
I looked into greek yogurt. Most of the "greek yogurt"s at Kroger and Whole Foods, despite misleading labeling, are actually cow's milk yogurts produced within the United States. [The principle difference in creating Greek yogurt is that after the milk is heated and cultured, it is allowed to sit in muslin or cheesecloth bags, so that the whey filters out of the yogurt. You’ll note that some yogurts have an almost runny texture, or have liquid on the top when you open them. Greek yogurts don’t have this liquid because of the straining process.] Greek yogurt has much more protein and fewer carbs and sodium but is less calcium dense. I picked up a tub of plain Greek Yogurt actually produced within the Atlanta area (which boasts rbST free, low fat but the company Atlanta Fresh does not say what they feed their cows on the website. I signed up to have one of their representatives contact me because the FAQ was not up and there was no way to email my request for information)
I love bagels, so I checked into 365 (the Whole Food's store brand) and found that organic Neufachatel cheese is rbST free, artificial color/flavor/preservative free BUT does not provide information of whether or not the cows are corn or grass fed. Rennet is not listed in the ingredients for the Neufchatel cheese (nor in the Monterey Jack I picked up). However, microbial enzymes are- the packaging boasts "vegetarian cheese" so what enzymes are used for the coagulation process?
In regard to seasonal/regional fruits and vegetables; finding lists of what should be available is a piece of cake. However, my nearest farmer's markets are international and nearly all of the produce is not at all local. Do products from Florida count? I decided to limit myself to produce farmed within the United States for now.
I'm not throwing out anything I currently have in my pantry or fridge even if I will never buy some of these products again. Wasted food is even worse than unhealthy food in my opinion.
It seems like making adjustments in my diet will have a minor impact on my food budget, and a greater impact on the convenience factor. I'm going to try to fill up on the cheapest grains to counteract hunger I might experience. I'm going to limit the free meals I get at work.
The most expensive obstacle I foresee is changing my paper products. Chemically softened toilet paper that is not eco-friendly is substantially more affordable. Environmentally responsible cleaning products are also quite pricey.
I need a better job, ASAP.