Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Community Cafe / Food Police reinvented by amateur nutritionists!
    Lost? Site Map

    Food Police reinvented by amateur nutritionists!

    Zurie
    Wed Feb 13, 2013 1:46 pm
    Forum Host
    There's a new trend (well, last year or so) in general magazines.

    Instead of simply giving us pages of recipes and interesting food news, we also get told -- with every product or recipe -- what it contains. Vitamins, minerals, and how each affect us/improve health/may or may not help prevent this, that, or the other health problem.

    I am so sick of that!!! I simply want to check out the recipe pages in a woman's magazine and enjoy the nice photos and maybe pick up a few tips and now and then a useable recipe. I do NOT want to be told how much Vit A, B, C and Z plus which minerals are in a beet or turnip.

    Oh heavens, why can't we just enjoy foods without the food police sermons? icon_evil.gif
    Dib's
    Wed Feb 13, 2013 1:52 pm
    Food.com Groupie
    Do you eat alot of beet and turnips? icon_lol.gif icon_lol.gif icon_lol.gif
    Sue Lau
    Wed Feb 13, 2013 1:59 pm
    Food.com Groupie
    But I need that 13mg. magnesium or it just tastes awful. How else will I know? icon_eek.gif
    At least if the pickled garlic recipes show how much copper is in it, we won't be alarmed if they turn blue.


    So sometimes it's a good thing. But I agree, most times not.
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites