Word: cracklin
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Dates: during 1980-1989
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...move, which affects such items as Kellogg's Cracklin' Oat Bran cereal, Keebler's Soft Batch cookies, Pepperidge Farm's Goldfish crackers and Sunshine's Hydrox cookies, is prompted by health considerations -- and rising consumer pressure. Manufacturers have long been partial to the balmy-sounding vegetable oils -- coconut, palm-kernel and palm -- mainly because they impart a nongreasy taste and texture and extend the shelf life of products. But they are also high in saturated fat, the prime booster of blood-cholesterol levels. Coconut oil contains 92% saturated fat, palm-kernel oil 86% and palm oil 51%. In comparison...
Although many of the manufacturers targeted by Sokolof are revising their products, they all insist that the changes were long in the works. Says Joseph Stewart, a vice president at Kellogg, which in December began replacing the coconut oil in its Cracklin' Oat Bran cereal with a blend of cottonseed and soybean oil: "It would be impossible to do the R. and D. and change our ingredients overnight." But he concedes that "Mr. Sokolof did create a sense of urgency for us to move faster...
...plentiful in oats as well as citrus fruits and peas and beans, binds up cholesterol-rich bile acids that aid in digestion, thus helping to remove LDLs from the bloodstream. Health experts, however, are cautioning that many new oat products are high in saturated fats and calories. Kellogg's Cracklin' Oats cereal, for example, is made with coconut oil, a dietary no-no. And many muffins are loaded with eggs and sugar. Moreover, oat enthusiasts are mistaken if they think scarfing down oats allows them to gorge on steak and French fries. Says Dr. Kenneth Cooper, author of Controlling Cholesterol...