J-E-L-L-O spells C-H-E-M-I-C-A-L-S
-
- May
- 16
Zyla tried Jell-O gelatin for the first time the other night. I could tell by the look in her eyes that she was saying “mommy how come you’ve waited this long to introduce me to such bliss.” I wasn’t actually the bearer of good treats. My mom was the culprit. I’ve never been a big fan, especially the ones with fruit inside.
Strawberry-raspberry flavored, sugar-free, 10 calories was what was written on the peel-off snack cup. But upon reading the fine-print, ahhhmmm, ingredients, it was essentially a container full of chemicals, i.e., polysorbate, maltodextrose, xantham gum and oh my favorite, “natural and artificial flavors” and red dye.
After I listed off the ingredients, my mom threw hers and Zyla’s out.
I like the idea of gelatin, it’s wobbly texture, it’s fruity flavors and low-calories. But I don’t like what’s actually in it.
When I asked out loud if there was such a thing as natural, healthy gelatin, my mom told me how in Peru—where she comes from—they would boil down a cow’s hoof until it melted, add sugar and refrigerate. Sound appetizing?
Photo published in TJN in 2003.
This entry was posted
on Friday, May 16th, 2008 at 4:39 pm by Marcela Rojas.
You can follow any responses to this entry through the RSS 2.0 feed.
Print
| 
Email
