@scfamily I actually saw something about this just yesterday in a class on seeds & seed saving. They use bees to pollinate flowers in a rather large hoop tunnel with netting on either end to keep the bees in. That being said, this is not done for organic honey, it’s to stop any cross pollination.
The only other way is to place hives in the middle of nowhere, well over 5 miles from any non-organic farms. This would be difficult in the U.S.
Wow - nothing on the box says, “Good for you” or “Healthy”. It’s an indulgence, like a candy bar, but without any non-food chemicals. Everyone calm down about the sugar and fat - these are supposed to be sweet and fatty.
Just in case you purchased these and haven’t finished yours, and you haven’t received an email from Meh, be aware that these granola bars have been recalled for safety reasons - someone found metal in their granola bar.
@duodec@obxer@psantora Am I the only one who now suspects that the folks at Julie’s knew about the problem before they dumped this lot to Meh? Nobody has reported any other lots being in the ones that were sold here. Questions might be asked…
@kostia Weird, they insisted you try something that’s pretty close to being candy salad! I think coconut is almost as polarizing as cilantro (which I hate.) I wonder if there’s a similar coconut-hating gene?
@KevinS10@kostia@Kyeh Coconut oil acts as a laxative for a lot of people unless used in very small amounts, and it can be an irritant as well for some. Other oils have similar issues for certain people. For me, it’s canola. I go into NASA heavy lift mode if I eat a small serving of fries done in canola, which is why I dare not hit an Arby’s or an Applebee’s for anything but a beverage.
@MrNews At least honey has a lower ratio of fructose to glucose (less fructose) than regular sugar (which is 50% fructose) or any of the HFCS syrups (which can be anywhere from 55% to 80% fructose.) While fructose has a lower glycemic index, it metabolizes in a manner that raises the production of the most problematic low-density lipoproteins, the VLDL particles which appear to be the major players in plaque formation.
@werehatrack You are correct, but as my brother, a food scientist with 45 years experience, always says, “Sugar is… sugar.” We eat way too much of it, because copious quantities are added to nearly everything. I’ve taken to snacking on a small handful (10-12) of plain almonds, no sugar needed. And very portable!
Worrying the different kinds of sugar is like the medical cannabis users who obsess over strains: it’s irrelevant and just obscures the bigger picture.
@MrNews@werehatrack A while back I watched a history show on YouTube (originally from the BBC) about bakers from pre-Victorian to modern day. One thing that really stood out to me was pre-Victorian times tooth decay wasn’t much of an issue, because sugar wasn’t available to most people at all. This even though bread was the main diet for most people. (As in what they ate for every meal.)
That changed during the Victorian era and it’s all been downhill since.
@MrNews Around here, it’s pecans, which I roast myself. That started when I was massively disappointed by how underdone the ones were that I bought from a well-known everything-pecans place out near Bastrop, TX. I suspected that I could do better, and after very little experimentation, I came up with a method that reliably produced results as close to perfect as I’ve seen. Pecans are pretty much ideal as a snack; no carbs, and a type of oil that just isn’t problematic at all for most folks.
@werehatrack Love pecans, and have been buying a large bag of them at Costco. Store it tightly sealed in the freezer, and keep a stash bag in the fridge. They seem yummy, but I am no pecan connoisseur…
@clarion47 There’s bad delicious sugar and then there’s even worse delicious sugar. At least this is the just-bad stuff and not the even-worse (or the You Have Got To Be Effing Kidding Me Bad stuff that certain people were pimping the hell out of for its lower glycemic index for a while.)