If only dog food was so good! On the side of the Waldbaums by my house is a bin that they pour spent cooking oil in. There's a label on the bin that says a lot of stuff, I read it once. It said they use it for dog food.AdamGomez1987 wrote:you mean it?the teacher told me my idea is more suitable for dog food. . . now that's just rude!
That would be were the real problem comes in though. They'd fuck it up with chemicals for shelf life.elmagicochrisg wrote:Yup, as long as you find a good way to preserve the yolks...
Well yes, when you cook it, you cook some of the nutrients out of it. But that's the same for anything, like vegetables. If you're frying it, yeah, you're adding something to it. But if it's just butter (how I fry my eggs) then you're probably alright. Butter isn't bad for you (not including stuff that might be added to butter like preservatives or whatever). Cooking sprays on the other hand are a different story. I don't use those anyway.pakopako wrote:A whole egg is good for you; not quite so sure about fried since you're injecting more oil into the egg and altering it with additional heat and minerals from the pan.
All the same that you're allergic to egg whites. There's nothing in there compared to the yolk. I think bakeries get egg yolks/white separated for things that need just the yolk or just the white. Which reminds me of when I worked at McDonald's when I was younger. Scrambled eggs were poured from a milk container called PWE. I'm sure besides scrambled eggs, it also contains a ridiculous amount of other stuff. If you ever want a good laugh, go on the McDonald's website and read the ingrediants to their food. It's scary.pakopako wrote:I'm allergic to egg whites (still eat 'em anyway) so go YOLK. But the yolk-in-a-can is actually used in the food industry. Either to be put in the processing process or to be used in fast-food eateries for a quick omelette.
I love oatmeal! But oats are gluten, too. Though I've been told that wheat is the worst. And that's what most breads, cereals and pastas are made from. Here's an interesting fact I recently learned: Back in the day before all the big companies owned everything, when bread was made from family bakeries, the bakers would ferment the dough for up to 8 hours. This would actually change the gluten protein to be more digestible. These days, it's all about how many loafs of bread can be made and packaged and sent out. They don't ferment the dough like they use to, and as a result, it becomes worse to eat. But this is just one example of how we fucked up food.pakopako wrote:I like bran. Why don't people eat more bran? (Or oatmeal for that matter.)



