01/06/2026
I’d Rather Eat Chocolate is a fun story that invariably stimulates conversations around healthy foods and sometimes foods.
When I was grocery shopping recently, I passed the cooking aisle and couldn’t help but notice this packet cake. I don’t know about you, but I generally bake cakes with ingredients like flour, butter, sugar, eggs, vanilla, cacao, milk/buttermilk (and ok, red colouring for red velvet cake or maybe puréed beetroot). But get a load of these ingredients including:
🧪fat reduced cocoa (really??)
🧪propylene glycol esters of fatty acids
🧪mono and di-glycerides of fatty acids
🧪sodium stearoyl lactate
🧪modified corn starch 1422 (can’t be good when a number enters the picture)
🧪sodium carboxymethylcellulose
But it must be good for us because there are NO ARTIFICIAL COLOURS 🤣
We all need a treat sometimes (and I’m never opposed to a square of chocolate or two or three…) but is this even food? Sounds like a concoction for a science experiment 😱. Your thoughts??