Oreois a sandwich cookie consisting of two chocolate wafers with a sweet creme filling in between, and (as of 1974) are marketed as “Chocolate Sandwich Cookies” on the package in which they are held. The version currently sold in the United States is made by the Nabisco division of Mondelēz International. Oreo has become the best-selling cookie in the United States since its introduction in 1912.
In one six-cookie package of Oreos, there is 270 calories. Each cookie in that package contains 45 calories. Of those 45 calories, 27 are from carbohydrates. Fat contributes 16.5 calories to each cookie.
“We chose Oreos not only because they are America’s favorite cookie, and highly palatable to rats,” said Honohan, “but also because products containing high amounts of fat and sugar are heavily marketed in communities with lower socioeconomic statuses.”
High fructose corn syrup is the main addiction-inducing ingredient in Oreo cookies. Researchers have found it to be at least as addictive as cocaine.
It’s also much cheaper to produce than natural sugar. That combination of things makes high fructose corn syrup a favorite among money hungry food manufacturers.
But the love ends as soon as it enters your body, where it leads to conditions like obesity, diabetes, erectile dysfunction and cardiovascular disease.
Foods that contain tannins, including coffee and tea, can reduce non-heme iron absorption by 50 to 60 percent. Legumes and grains contain substances called phytates that limit iron absorption, and certain proteins found in soybeans also have this effect.
Synthetic Folic Acid
There are a number of reasons it’s important to get adequate amounts of folic acid. Perhaps most importantly are cellular growth and regeneration.
The specific composition of soy lecithin varies depending on its manufacturer and intended use, but on average, it contains about 35% soybean oil and 16% phosphatidylcholine. Phosphatidylcholine is a type of phospholipid that is abundant in liver and egg yolks, and is the primary form of choline found in foods.
High Oleic Canola oil
High oleic oil is any oil that is high in monounsaturated fats. Olive and canola oil are naturally high in monounsaturated fat, but they are also high in polyunsaturated fats which mean they are not very shelf-stable.
Soybean oil is a vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils. As a drying oil, processed soybean oil is also used as a base for printing inks and oil paints.
Calcium phosphate is the name given to a family of minerals containing calcium ions together with orthophosphates, metaphosphates or pyrophosphates and occasionally hydrogen or hydroxide ions.