I hate going to a restaurant where all they serve is Bacon Bits at the salad bar. Reasons why they are so bad?
McCormick Bacon Bits Ingredients = Textured Soy Flour, Partially Hydrogenated Soybean Oil, Salt, Corn Starch, Natural and Artificial Flavors, Caramel Color, Hydrolyzed Soy Protein, Corn Gluten and Wheat Protein, FD&C Red 3 and Autolyzed Yeast.
1. Soy Protein: inhibits absorption of zinc and iodine for proper thyroid function, it has toxic chemicals (unless fermented), soy blocks the absorption of l-tyrosine from the intestines (essential for thyroid function), soy contains enzymes inhibitors that reduce protein digestion and processed soy protein contains carcinogens such as nitrates.
2. Hydrogenated Oils: Rancid oils are free radicals, single atoms with an unpaired electron. These free-radicals are very chemically reactive. They attack cell membranes and cause damage in our DNA, causing alterations in tissue, blood vessels and skin. Free radical damage to the tissues and organs causes tumor growths, free radical damage to the skin causes wrinkles, and free radical damage in the blood vessels promotes the buildup of plaque. New evidence finds links to free radicals with autoimmune diseases such as arthritis and with Parkinson's disease, Alzheimer's, Lou Gehrig's disease and cataracts.
3. Caramel Coloring: Banned in all other countries due to the link to cancer.
4. Corn Starch and Corn Gluten: We feed corn to cows to fatten them up in 6 months vs 2-3 years for a pasture fed cow...why don't we associate that to our increase in weight?
6. Food Dye: One of the most common ingredients in the food we eat isn't even a food. It's food dye. Food dyes are synthetic chemicals; which causes hyperactivity, restlessness, and attention problems. The Center for Science in the Public Interest called on the FDA to ban 8 of the most common artificial dyes, instead, they put a warning… "Warning: The artificial coloring in this food causes hyperactivity and behavioral problems”
7. Yeast: Candida!
Let's stick to real bacon!
1 large head cauliflower
4 oz. cream cheese
2 T butter
1/4 cup minced scallions or green onions
1/4 cup freshly grated parmesan cheese
6 slices nitrate free bacon, cooked and cut into pieces
1 cup sharp cheddar cheese (Never pre-shredded cheese)
Sour Cream (for topping)
Preheat oven to 350 F. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, butter, green onion, Parmesan, and 3/4 of the bacon.
Spread evenly in an 8 X 8 inch glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly. Top each serving with a dollop of sour cream. Makes 6 servings.
NUTRITIONAL COMPARISON (per serving):
Twice Baked Potato = 28 Carbs, 2 sugar, 4 fiber, 116 Calories
Twice Baked Cauliflower = 243 calories, 19g fat, 12.5g protein, 6 carbs, 2.6g fiber
*If you really want to fool your family, pipe this into a hollowed out potato shell!
Recipe adapted from The Low Carb Gourmet
