So it’s big news when the paper of record tells us this is toxic. Expect to find Campbell’s soup, graham crackers, probably marshmallows, and Kraft macaroni and cheese. The gas stations that dot rural America define their grocery sections by its presence. Every year Kraft alone sells something like 300 million boxes of their signature product. Those blue and yellow boxes signified the food of my Midwestern childhood. Of course the darker part of me knows I eat it because I want to eat it, because of the sodium and the white pasta-starch that becomes sugar in my veins, and also because of the nostalgic comfort in the ritual of making and eating it.
I know it’s not substantially healthier that way, but we tell ourselves stories to get by. Some nights I justify it in that it’s cheap and fast, and I make it with olive oil instead of butter, which Kraft purists will say is sacrilegious. I was scared too, as an occasional non-child consumer. “A new study of 30 cheese products has detected phthalates in all but one of the samples tested,” the story continues, explaining that phthalates are chemicals that “can disrupt male hormones like testosterone and have been linked to genital birth defects in infant boys and learning and behavior problems in older children.”Īccording to the group that distributed the report, nine of the products tested were of the Kraft variety, eight of which contained phthalates.
The words are also misleading, and potentially more dangerous than the macaroni powder they describe. The terror-intro of the July article: “Potentially harmful chemicals that were banned from children’s teething rings and rubber duck toys a decade ago may still be present in high concentrations in your child’s favorite meal: macaroni and cheese mixes made with powdered cheese.”Īll of these words are true. People are less curious than genuinely, eyelid-spasming scared. Which is fine, that’s the idea of a column like this.
What Is MasterClass Actually Selling? Carina Chocano
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