Snack Review: H.E.B. New Orleans King Cake

O.K., so I know I usually review healthy stuff for Snackerrific and leave the sugar for Candy Addict, but I am a firm believer in indulgence (moderately) every now and then. So if I am going to indulge, I prefer to do so on something out of the ordinary.

Walking into my local H.E.B., the sight of a giant cake covered in gold, green, and purple sprinkles stuck out like a rainbow sore thumb amidst the breads and muffins. As I approached the mysterious pastry, I discovered it was indeed what I suspected: a king cake.

My first and only exposure to king cake, as a child who never lived in an area that celebrated Mardi Gras, was in my sophomore year of high school. I remember my AP European History teacher, Mrs. Fine, bringing the festive confection to class shortly before Mardi Gras, as she was a native of New Orleans.

The story behind king cake originates from the three kings who journeyed to Bethlehem over twelve days (ergo, the twelve days of Christmas). What a cake has to do with that I am not sure, as I was raised Jewish, but you’re supposed to consume king cake between Epiphany Day (the twelfth day of Christmas) and Mardi Gras. A plastic baby, said to commemorate Jesus, is inserted into the cake, and whoever finds it is responsible for providing the next cake.

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Snack Review: Kellogg’s Special K Blueberry, Special K Crackers, and FiberPlus Antioxidant Bars

In the wide world of snacking, the people at Kellogg’s are definite rockstars. I mean, they make most of the country’s favorite cereals. Sure, cereal is a tasty and simple-to-prepare breakfast. But most people in my acquaintance agree that the crunchy, highly-sugared goodness of Froot Loops and Frosted Flakes are just as satisfying - if not moreso - at three A.M., in the aftermath of a wild party, than before school or work.

Because of this legendary greatness, I was surprised, and flattered, when I heard Kellogg’s wanted to send l’il ol’ me a sampling of their newest products to review. When I received a package from the company’s headquarters in Battle Creek, MI, and accepted that the offer wasn’t a put-on, I began to worry. What if I didn’t like the samples I was sent? Would I be blacklisted by the crunchy conglomerate? Labeled a “cereal killer” and banned from major grocery stores for all eternity? Would I awaken at some ungodly hour to find the Honey Smacks Frog pelting me with poisonous goo while Tony the Tiger mauled me to death?

I gave these loathsome possibilities, and countless others, careful consideration. In the end, I squared my shoulders, gulped, and made the braver and morally sound decision. Supermarket snubbery and killer mascots be darned - in the name of journalistic integrity, I’d offer my honest opinions.

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Snack Review: Blue Diamond Almond Breeze Vanilla Unsweetened Almond Milk

As a child, my mother had a very difficult time getting me to drink milk. Whole, 2%, nonfat, or even chocolate - you name it, I disliked it. My life seemed content without milk, until I started bodybuilding.

Though the average person needs only around fifty grams of protein a day, it has been suggested that someone training in a high-regimen exercise program consume up to four grams of protein per pound of body weight. In my case, that would be consuming over seven hundred grams!

Now, I can eat a lot (I might have successfully completed the Vermonster challenge… in thirteen and a half minutes), but seven hundred grams of protein? That’s like… like… like eating a baby cow. And frankly, eating a baby cow every day seems rather unappetizing.

So how do I remedy this problem? Well, like most bodybuilders and athletes, I take a variety of protein supplements. Though the bulk of my consumption comes from textured vegetable protein flakes, about a hundred grams is derived from whey protein, which is produced as a byproduct of cheese manufacturing.
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Snack Review: Fiber One Honey Clusters Cereal

Whenever I speak to people who monitor their dietary lifestyle, they seem knowledgeable about the major components. They track their carbohydrate, protein, and fat intake religiously; however, when I inquire about their fiber intake, I get met with blank stares.

Despite its lack of popularity in dietary discussion, it’s a vital component of maintaining homeostasis. For those who aren’t familiar with what fiber is, it’s a generic term given to the portions of plants that when consumed are not digestible. It can be anything from cellulose to chitin to lignin. Why is this good? Well, for starters, since our bodies lack the enzymes to digest fiber, we cannot convert it to sugar, and thus it has no caloric effect (this is why a piece of celery has so few calories in it, aside from it being mainly water).

Within fiber, there are two delineations: soluble and insoluble fiber. Essentially, soluble fiber conforms to a gelatinous state in liquids, while insoluble remains intact. Each in turn has varying effects on your body from preventing colon cancer (insoluble) to lowering LDL cholesterol (soluble).

Part of the reason I feel fiber is not generally consumed in its recommended dosage is because of the foods that contain them. Since it is a component of plants, you’ll only find them in various grains, fruits, vegetables, legumes, nuts, and seeds. And let’s be honest, how many of us snackers out there munch on kidney beans or flax seeds when there are cookies available?

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