Almost all the "natural" fruits, vegetables and meats we eat are not "natural" at all. The veggies are usually the result of years of cross-breeding, and the meats are usually from domesticated animals that have been artificially bred and fed. Perishable foods are treated with refrigeration (artificial) and/or protective chemicals (artificial).

"Natural" food sounds healthy, warm & fuzzy, but really, when you look closely, how "natural" is it? I had some "natural" cheddar cheese at breakfast, but come on, cheese is not natural! Like most things we eat, it is the result of a staggering amount of human intervention and artificial processing.

As far as evaluating a food source, the "natural" label is a largely meaningless, crude, and unreliable guide at best.

Well it's true that we will never again see the days of freshly churned, unpasterized butter from your own cows, fresh eggs from the chickens in your backward and vegetables from your garden. Our foods are processed and altered and tweaked, and rarely ever for our own benefit, but rather for the bottom line. But having said that, there is still a huge difference between a steak and a twinkie. Between an Atkins Bar and a spinach salad. It's all a matter of degree isn't it. It's not that hard to make good, or at least better, food choices. The more processed any particular food is, the least likely that it's good for you.

Sure if you have a diet of mostly whole foods and use LC products only occasionally, it will probably have minimal impact. But how many people will, once the appropriate products are out there, will simply continue eating in exactly the same way as before. They will simply switch products from highly processed high-carb to highly processed low-carb.

They will simply switch products from highly processed high-carb to high processed low-carb.

And good for them, if they do. Not perfect, not great, but ridding oneself of the high carbs is a giant step in the right direction no matter how many crutches one needs to break the carb addiction.

I was shopping last week and saw that "Thomasis" make low carb bread...several different kinds too.
carbs were 9 grams per slice and 3 grams of fiber...so that makes it 6 carbs per slice. I bought a loaf and toasted some slices... They were actually pretty good!!

Generally, I agree that a "Snackwell's"-esque wave of LC junk food would not be a good thing. But - in this case, we're talkin' condiments. It's not a whole meal soaked in sucralose. If some LC ketchup on my eggs and boring-by-definition bunless burgers will prevent boredom, bring it on.

I guess that's the way the capitalist cookie crumbles. The only way to get rid of the products we* disapprove of is to NOT buy them. Hopefully, we can accomplish that - note that just about every newbie who comes to this site armed with $200 worth of LC maltitol junk food is quickly informed of its disadvantages. Vote with your wallet.

* "we" being very loosely defined

My problem with this is that I can't stomach ketchup of any kind anymore. It's way too sweet. I would make my own unsweetened variety. The tomatoes are sweet enough.

I'm so unused to sweets now that I almost couldn't finish a very small piece of dark chocolate the other night at a campout.

Anyone tried Walden Farms low carb ketchup, no carbs, no fat, no calories but loads of taste. A bit more expensive than regular Heinz stuff but a bottle lasts for ages in the fridge. Even my kids can't tell the difference.

Hey Deb, I too am losing my tolerance for sweet - can put only a few drops of Atkins syrup on my lc pancakes, even some vegetables like green beans seem too sweet. IMO, this is good, can only make it easier to stick to lc. Bill