September 27, 2024 • 8 mins
KFI food enthusiast and Fork Reporter Neil Saavedra comes on the program to talk about whether OJ is healthy to drink every day, warning labels on food, and Wendy's Frosty for just $1.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's time for Foody Friday with Neil.
Speaker 2 (00:02):
All Right, Neil, let's start with healthy oj orange juice.
Speaker 1 (00:07):
We always think of it as super healthy. Maybe not.
Speaker 3 (00:11):
Well, here's the thing is.
Speaker 4 (00:12):
That we tend to throw those words around and we
like to demonize things, so we have like healthy food
and unhealthy food or things like that. But really, as
a doctor will tell you, the the toxicity is in
the dose. Right, So orange juice, it pops to your
head when you think of healthy things. It's packed with
vitamin C, great for your immune system, but if you
(00:34):
drink it a lot, is it actually is good for
you if you're doing it every day in massive amounts.
I remember I used to with kidney issues and things
like that. Back off on a lot of those things.
So the scoop about this. The good stuff is that
vitamin C. It's delicious. You also find fol ate diamine it.
(00:56):
You know, you have things in their vitamin D. You've
got calci. Those are all great.
Speaker 3 (01:02):
The not so.
Speaker 4 (01:03):
Great stuff is that it's pretty high in sugar. And
we're kind of designed. Our bodies are designed to eat whole.
Food's whole. You know, if you eat an orange that
the fiber in it that the the cell the cellulose
and the way that the actual physical orange is made.
(01:24):
You're gonna digest it differently. Once you squeeze all the
juice out, really you're getting rid of some of the fiber.
You're gonna have blood, sugar spikes, and it's gonna be different.
There's also pasteurized versus unpasteurized. These different things all play
a part, and if you're doing it on the daily,
(01:44):
it may be too much for you. So maybe that
eight ounce glass of juice every now and again is
a little better than pounding it, you know, twenty one
ounces of it every single morning with your eggs.
Speaker 1 (01:57):
And the big difference.
Speaker 2 (01:58):
I mean I personally, I only like fresh squeeze, pulpy
orange juice. The rest of them that from concentrates stuff
I can't take.
Speaker 3 (02:07):
So well, that's because of your dad.
Speaker 1 (02:09):
It wasn't your dad, No, that was great juice. So
two things a moderation. Jim Kinney always talks about moderation.
Speaker 2 (02:19):
Now, there are a couple of things that moderation you
don't want to get involved with. One of them is
batulism and the other one is boar's head liverwurst. I
understand it really doesn't matter how much you put in
your system out it's not good. Uh but I guess
that makes sense. And the problem with fresh squeezed orange
juice with the pulp is a cost buckets of money.
Speaker 4 (02:41):
And uh so, yeah, because of the shelf life of nothing,
I know juice. Yeah, you've got a very small window
where it has that fresh, bright taste or it starts
to get a little bit bitter.
Speaker 3 (02:55):
And it's a small window. I mean hours and hours. Yeah.
Speaker 2 (02:58):
Well you look at the when you look at the
bottom from concentrate, and that shelf life is twenty two years.
Speaker 1 (03:04):
That just keeps and keeps and keeps. Like twinkies. It's
right next to the Twinkie display.
Speaker 3 (03:09):
Yeah, and share two things that don't get old.
Speaker 4 (03:14):
Madonna e eh but all right, the reality is it
really is even things that you think are good, even
water you can have too much of and your body
won't make true that can be toxic.
Speaker 2 (03:28):
Okay, you talk about this all the time. The great
deals at fast food, Wendy's frosties for a buck.
Speaker 1 (03:34):
Now, I've never had one of those.
Speaker 2 (03:36):
I'm assuming this is some kind of a milkshake obviously, right.
Speaker 4 (03:40):
Well, they're thicker, but yes, they're like, I think they're
much thicker, but I think they're delicious.
Speaker 3 (03:47):
They really are fantastic.
Speaker 4 (03:50):
The reason why we're talking about them now is getting
them for a buck for the next couple of days
throughout the rest of September. But the way they're doing
this is what made me laugh. So they're making sure
you know where to turn when you're craving that, you know,
cold refreshing sweetness. Because McDonald's is famously known for their
ice cream machines being on the fritz, right, And so
(04:12):
when they's teamed up with a website called micbroken dot com,
which is a website that shows you where the machines
are working or not working at McDonald's.
Speaker 3 (04:23):
And so it turns out.
Speaker 4 (04:25):
Cities like Chicago, Houston, Las Vegas, New York, and Los
Angeles have the most frequent ice cream outages. So they said, okay,
then we're gonna give you these one dollar frosties. And
I just think that that's a funny kind of middle finger.
Speaker 2 (04:38):
Remember we did that story about this one company, I
think it's out of Chicago that repairs all of them.
And they're not particularly well made, well designed or well
built either. They're used constantly. To be fair, they're used constantly.
But let me ask you Costco.
Speaker 1 (04:55):
Oh what a shocker.
Speaker 2 (04:57):
Costco serves those milkshake things all day long and their
machines do Okay.
Speaker 3 (05:04):
Yeah, there's more to it than just maintenance. There is.
Speaker 4 (05:07):
We talked about the breakdown of how they can only
be serviced by this particular company. Getting a service person
can take up to three months. It's it's really not
a great system, and it's not necessarily McDonald's fault other
than going into business with this particular provider.
Speaker 2 (05:24):
Let me ask you what those thick shakes? How do
you suck them up with a straw?
Speaker 3 (05:30):
You don't eat them with a spoon.
Speaker 2 (05:31):
Okay, because I always order like I was at in
and out Burger and I ordered a shake the other day,
and you know.
Speaker 1 (05:37):
I couldn't do I couldn't deal with it.
Speaker 4 (05:39):
Really with you sucking off all those Zelman's lately, I
can't get it up.
Speaker 2 (05:43):
Yeah, but those are those are tiny little drops, not
not tiny little cupfuls or they're eight ounces?
Speaker 1 (05:50):
All right.
Speaker 2 (05:51):
Uh, let's finish up with warning labels on food and
the new warning label that Boarshead just came up with
it so our liver worst.
Speaker 1 (06:02):
Yeah, you'll die, that's their crossbones. Okay, our liver.
Speaker 3 (06:06):
Worst is the worst.
Speaker 2 (06:08):
Yes, Okay, oing to nutrition lab you won't your liver
won't survive?
Speaker 1 (06:13):
Are our worst? Okay, our liver one? All right, enough
of the joking.
Speaker 2 (06:16):
Let's uh.
Speaker 1 (06:17):
And I'm the one that's telling you enough of the joking.
Speaker 3 (06:19):
Food a lot of a lot.
Speaker 4 (06:21):
Of fatties here in America. I'm raising my hand, thank
you very much. I represent and the obesity in children
is a big deal. So you've got the FDA planning
some significant updates to food labels in the US. One
of the biggest changes here is the new the nutrition
information will be shown on the front of the packages
(06:42):
and not in the back hidden away. And they want
you to be able to get the most important information
as at a glance. So things are going to be larger,
like the calorie count is not going to be this
tiny little line, portion sizes. All those things are going
to be upfront and in your face. And these are
(07:02):
some changes that have been going on throughout the past
couple of years, but the most latest ones have not
happened just yet.
Speaker 3 (07:10):
They're going to be.
Speaker 4 (07:13):
Very more important thing is you have to take the
time on your own to familiarize yourself with these labels.
Not at the store because you're probably in a rush.
So practice at home, watch serving sizes, focus on whatever
goals you have, keeping an eye on total calorie count
and these things. And if you're ensure about what to
(07:35):
pay attention to, you can talk to a registered dietit
dietitian as to what your intake should be.
Speaker 2 (07:43):
I always thought that there was a minimum font size
for a nutrition label.
Speaker 1 (07:48):
That was the law. It is not. Do I have
that correct?
Speaker 4 (07:51):
We do not have a minimum think so because i'm
you know, as I don't mean to be talking about
brass bronze plaques again. But font size, the point size
is oftentimes eight point or smaller. Now, keep in mind
your average letter that you write or email is probably
around twelve points texts, so it gets pretty small on there,
(08:13):
and putting it on the front and now making it
a larger typeface is important.
Speaker 3 (08:21):
And the other those we're gonna be some changes. You're
gonna see more and more.
Speaker 2 (08:24):
Yeah, and I hate and everybody else that I know
does to serving size. You get a bag of potato
chip chips, and three chips are every serving size you
go out of your mind with that.
Speaker 4 (08:37):
I'm a big guy, but I found out by having
a box of Kraft macaroni and cheese.
Speaker 3 (08:41):
Apparently I'm a family of four.
Speaker 1 (08:44):
I guess all right, Neil
It's time for Foody Friday with Neil.
Speaker 2 (00:02):
All Right, Neil, let's start with healthy oj orange juice.
Speaker 1 (00:07):
We always think of it as super healthy. Maybe not.
Speaker 3 (00:11):
Well, here's the thing is.
Speaker 4 (00:12):
That we tend to throw those words around and we
like to demonize things, so we have like healthy food
and unhealthy food or things like that. But really, as
a doctor will tell you, the the toxicity is in
the dose. Right, So orange juice, it pops to your
head when you think of healthy things. It's packed with
vitamin C, great for your immune system, but if you
(00:34):
drink it a lot, is it actually is good for
you if you're doing it every day in massive amounts.
I remember I used to with kidney issues and things
like that. Back off on a lot of those things.
So the scoop about this. The good stuff is that
vitamin C. It's delicious. You also find fol ate diamine it.
(00:56):
You know, you have things in their vitamin D. You've
got calci. Those are all great.
Speaker 3 (01:02):
The not so.
Speaker 4 (01:03):
Great stuff is that it's pretty high in sugar. And
we're kind of designed. Our bodies are designed to eat whole.
Food's whole. You know, if you eat an orange that
the fiber in it that the the cell the cellulose
and the way that the actual physical orange is made.
(01:24):
You're gonna digest it differently. Once you squeeze all the
juice out, really you're getting rid of some of the fiber.
You're gonna have blood, sugar spikes, and it's gonna be different.
There's also pasteurized versus unpasteurized. These different things all play
a part, and if you're doing it on the daily,
(01:44):
it may be too much for you. So maybe that
eight ounce glass of juice every now and again is
a little better than pounding it, you know, twenty one
ounces of it every single morning with your eggs.
Speaker 1 (01:57):
And the big difference.
Speaker 2 (01:58):
I mean I personally, I only like fresh squeeze, pulpy
orange juice. The rest of them that from concentrates stuff
I can't take.
Speaker 3 (02:07):
So well, that's because of your dad.
Speaker 1 (02:09):
It wasn't your dad, No, that was great juice. So
two things a moderation. Jim Kinney always talks about moderation.
Speaker 2 (02:19):
Now, there are a couple of things that moderation you
don't want to get involved with. One of them is
batulism and the other one is boar's head liverwurst. I
understand it really doesn't matter how much you put in
your system out it's not good. Uh but I guess
that makes sense. And the problem with fresh squeezed orange
juice with the pulp is a cost buckets of money.
Speaker 4 (02:41):
And uh so, yeah, because of the shelf life of nothing,
I know juice. Yeah, you've got a very small window
where it has that fresh, bright taste or it starts
to get a little bit bitter.
Speaker 3 (02:55):
And it's a small window. I mean hours and hours. Yeah.
Speaker 2 (02:58):
Well you look at the when you look at the
bottom from concentrate, and that shelf life is twenty two years.
Speaker 1 (03:04):
That just keeps and keeps and keeps. Like twinkies. It's
right next to the Twinkie display.
Speaker 3 (03:09):
Yeah, and share two things that don't get old.
Speaker 4 (03:14):
Madonna e eh but all right, the reality is it
really is even things that you think are good, even
water you can have too much of and your body
won't make true that can be toxic.
Speaker 2 (03:28):
Okay, you talk about this all the time. The great
deals at fast food, Wendy's frosties for a buck.
Speaker 1 (03:34):
Now, I've never had one of those.
Speaker 2 (03:36):
I'm assuming this is some kind of a milkshake obviously, right.
Speaker 4 (03:40):
Well, they're thicker, but yes, they're like, I think they're
much thicker, but I think they're delicious.
Speaker 3 (03:47):
They really are fantastic.
Speaker 4 (03:50):
The reason why we're talking about them now is getting
them for a buck for the next couple of days
throughout the rest of September. But the way they're doing
this is what made me laugh. So they're making sure
you know where to turn when you're craving that, you know,
cold refreshing sweetness. Because McDonald's is famously known for their
ice cream machines being on the fritz, right, And so
(04:12):
when they's teamed up with a website called micbroken dot com,
which is a website that shows you where the machines
are working or not working at McDonald's.
Speaker 3 (04:23):
And so it turns out.
Speaker 4 (04:25):
Cities like Chicago, Houston, Las Vegas, New York, and Los
Angeles have the most frequent ice cream outages. So they said, okay,
then we're gonna give you these one dollar frosties. And
I just think that that's a funny kind of middle finger.
Speaker 2 (04:38):
Remember we did that story about this one company, I
think it's out of Chicago that repairs all of them.
And they're not particularly well made, well designed or well
built either. They're used constantly. To be fair, they're used constantly.
But let me ask you Costco.
Speaker 1 (04:55):
Oh what a shocker.
Speaker 2 (04:57):
Costco serves those milkshake things all day long and their
machines do Okay.
Speaker 3 (05:04):
Yeah, there's more to it than just maintenance. There is.
Speaker 4 (05:07):
We talked about the breakdown of how they can only
be serviced by this particular company. Getting a service person
can take up to three months. It's it's really not
a great system, and it's not necessarily McDonald's fault other
than going into business with this particular provider.
Speaker 2 (05:24):
Let me ask you what those thick shakes? How do
you suck them up with a straw?
Speaker 3 (05:30):
You don't eat them with a spoon.
Speaker 2 (05:31):
Okay, because I always order like I was at in
and out Burger and I ordered a shake the other day,
and you know.
Speaker 1 (05:37):
I couldn't do I couldn't deal with it.
Speaker 4 (05:39):
Really with you sucking off all those Zelman's lately, I
can't get it up.
Speaker 2 (05:43):
Yeah, but those are those are tiny little drops, not
not tiny little cupfuls or they're eight ounces?
Speaker 1 (05:50):
All right.
Speaker 2 (05:51):
Uh, let's finish up with warning labels on food and
the new warning label that Boarshead just came up with
it so our liver worst.
Speaker 1 (06:02):
Yeah, you'll die, that's their crossbones. Okay, our liver.
Speaker 3 (06:06):
Worst is the worst.
Speaker 2 (06:08):
Yes, Okay, oing to nutrition lab you won't your liver
won't survive?
Speaker 1 (06:13):
Are our worst? Okay, our liver one? All right, enough
of the joking.
Speaker 2 (06:16):
Let's uh.
Speaker 1 (06:17):
And I'm the one that's telling you enough of the joking.
Speaker 3 (06:19):
Food a lot of a lot.
Speaker 4 (06:21):
Of fatties here in America. I'm raising my hand, thank
you very much. I represent and the obesity in children
is a big deal. So you've got the FDA planning
some significant updates to food labels in the US. One
of the biggest changes here is the new the nutrition
information will be shown on the front of the packages
(06:42):
and not in the back hidden away. And they want
you to be able to get the most important information
as at a glance. So things are going to be larger,
like the calorie count is not going to be this
tiny little line, portion sizes. All those things are going
to be upfront and in your face. And these are
(07:02):
some changes that have been going on throughout the past
couple of years, but the most latest ones have not
happened just yet.
Speaker 3 (07:10):
They're going to be.
Speaker 4 (07:13):
Very more important thing is you have to take the
time on your own to familiarize yourself with these labels.
Not at the store because you're probably in a rush.
So practice at home, watch serving sizes, focus on whatever
goals you have, keeping an eye on total calorie count
and these things. And if you're ensure about what to
(07:35):
pay attention to, you can talk to a registered dietit
dietitian as to what your intake should be.
Speaker 2 (07:43):
I always thought that there was a minimum font size
for a nutrition label.
Speaker 1 (07:48):
That was the law. It is not. Do I have
that correct?
Speaker 4 (07:51):
We do not have a minimum think so because i'm
you know, as I don't mean to be talking about
brass bronze plaques again. But font size, the point size
is oftentimes eight point or smaller. Now, keep in mind
your average letter that you write or email is probably
around twelve points texts, so it gets pretty small on there,
(08:13):
and putting it on the front and now making it
a larger typeface is important.
Speaker 3 (08:21):
And the other those we're gonna be some changes. You're
gonna see more and more.
Speaker 2 (08:24):
Yeah, and I hate and everybody else that I know
does to serving size. You get a bag of potato
chip chips, and three chips are every serving size you
go out of your mind with that.
Speaker 4 (08:37):
I'm a big guy, but I found out by having
a box of Kraft macaroni and cheese.
Speaker 3 (08:41):
Apparently I'm a family of four.
Speaker 1 (08:44):
I guess all right, Neil
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