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Paying More For Less

Posted by terrepruitt on April 10, 2010

After dropping a friend off at the San Jose Airport, I went to the store that was on the way home to get some vegetables. Not my “usual” store. I decided to get some pasta to have with the chicken and salad I was planning on serving. I like to have the Buitoni Pasta that is stored in the refrigerated section. We have that every once in a while. I walked up to the case and I saw a couple of choices that I would normally choose. $4.59. And then I saw another brand, Monterey Gourmet Foods, and I thought, “Oh, I think I had that before and I liked it.” So I looked for something that sounded familiar and I didn’t see it but I saw the price $5.79 and I thought, “Over a $1 more, well that’s a no-brainer.” But then the brain, the one I have in my head, said, “Hey why don’t you look for HFCS in the Buitoni. It’s in everything else.” Well, it didn’t have HFCS, but it has corn syrup solids and partially hydrogenated soybean oil. So I looked at the one that was a $1.20 more, neither corn syrup solids nor partially hydrogenated soybean oil.

I stood there for a minute and thought not to get either, but then I thought, “Well, I want to try this Whole Wheat Spinach and Cheese Tortelloni.” I’ve had the whole wheat before and I thought it was to thick. But I don’t remember which brand, but I didn’t care for it.

Well, I liked this. It was light. The pasta didn’t seem thick. I was glad my decision to avoid the corn syrup solids and partially hydrogenated soybean oil and spend the extra $1.20 worked out good.

Now what that means is I will have this type of pasta even less often than I did before, because now it costs more.  Yeah, I know $1.20 isn’t that much, but . . . . it IS more.  Oh well.

I FEEL better about not eating the corn syrup solids and partially hydrogenated oil in my pasta.  Transfat is in a lot of other foods, so I try to avoid it when I can.

I am going to point out that the tortelloni I had didn’t have corn syrup solids and partially hydrogenated soybean oil in it whereas the toretellini from Buitoni did, but . . . the website shows that the tortelloni does not. The store I was at did not have Buitoni tortelloni, nor Monterey Gourmet Foods tortellini–not even sure if they make tortellini. So . . . . if you are so are interested in seeing what is in the food, read ingredients. Often times different companies will make a similar product without certain ingredients you might be trying to avoid.

4 Responses to “Paying More For Less”

  1. niachick said

    Choices, choices, choices. We make them — consciously or unconsciously — every moment of every day.

    My husband and I have chosen to eat totally organic — have been for the past 2 years; prior to that we were eating mostly organic, just not totally. My body is my temple for expressing the fullness of Life. If it’s bogged down with the toxins from the food I put in it, how clear can my expression be? And I’m not just taking physically…what we put in our bodies also relates to the clarity of our thoughts, the purity of our emotional (heart) realm and the level of spiritual expression we offer into the world.

    I think it’s a darned fabulous choice you made my dear…and one that has a far reaching impact. Your body is your temple. Without it there is no expressing life obviously. This world is in need of people making conscious choices that radiate the spirit of love.

    Love Your Body, Love Your Life is Nia’s by-line. For me, the expression of those words filter into every aspect of my life, not just in my connection with Nia.

    So again, THANK YOU for your blog. It means more to the world than you might think.

    Love to you my friend,

    Jill

    Like

    • I think you have mentioned the organic before. I understand the desire for organic, but I don’t trust the “organic” very much. We do eat some stuff that is “organic” but we don’t go out of our way to purchase it yet. At the moment, I am trying to focus more on “less processed”. It is not necessarily easy. It is sooooo easy to eat processed foods. Sigh. Organic is just another thing to think about.

      There are so many toxins in the environment that we are exposed to no matter what, I can really see it being important to try to keep the food limit down.

      And you are right when you say toxins—not just physically . . . .

      I wish I had to patience to make my own pasta. Ooooo, that would be yummy, well, if I could do it well. 🙂

      THANK YOU. Thanks for reading, for commenting, for inputting! 🙂 Hugs and love back at ‘cha!

      Like

  2. Melisa said

    I think the fresh pastas have to use far more chemicals and junk to keep them “fresh” than the dried variety. This may not be your thing, but fresh pasta is pretty easy to make and cheap, too as it’s nothing but eggs, flour, olive oil, and salt. And for the price of a few packages of the fresh stuff, you can get a pasta rolling machine that will make sheets (which you can fill) or cut into fettuccine. Here in Portland we have a place where you can buy all kinds of fresh pastas cut to order but it’s crazy expensive so I just tend to make my own when I want fresh pasta.

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    • Well, I don’t know, because one had HFCS and transfat and the other one didn’t.

      Oh, and I am reading each comment then replying, so I hadn’t read yours when I mentioned making my own pasta. It’s easy? Are you sure? Its not so much the cost of the machine as it is —- where the heck am I supposed to put it? I have way too much stuff and not any room. Plus, even though the machine might not be that expensive when you add in the time to make it might equal the same amount of money as buying the expensive stuff.

      You make your own pasta? And you make Challah? Man, you are just a handy dandy in the kitchen.

      You would think because I love both bread and pasta, that I would make my own. Hmmm. Something to think about because those are really a big portion of my “processed budget”. I bet if my husband liked either half as much as I do, I would, but he is not a bread nor pasta fan.

      Thanks for commenting! I need to keep making my own pasta and bread in mind!

      Like

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