![]() Maybe it’s surface area? Or perhaps it’s the way the nooks and crannies capture milk? I dunno. However, there’s something about the churros shape that makes them less satisfying than Chocolate Toast Crunch’s square pieces, which I also thought with the regular cinnamon version. While I wish there was a stronger chocolate punch, this is an excellent and tasty follow-up to the original Cinnamon Toast Crunch Churros Cereal. With most spoonfuls, I taste the warm spice more than the cocoa. But it’s more of a 40-60 split between the chocolate and cinnamon. With a description that includes the words “a hint of cinnamon,” you might think this is chocolate-forward. This shouldn’t be confused with Chocolate Toast Crunch, which is naturally flavored chocolate sweetened wheat and rice squares with a hint of cinnamon. ![]() If you read the print on the box’s front, you’ll know that EVERYTHING is enlarged to show detail and the cereal is naturally flavored chocolate sweetened wheat and rice cereal with a hint of cinnamon. Unfortunately, due to lack of label disclosure and the trans fat labeling loophole, only the food scientists will ever know just how much trans fat these refined oils and emulsifiers are contributing to foods and the American diet.Churros have provided me with many memories.Ī large number of those involve eating churros at a carnival, hopping on amusement rides with names like Zipper, Top Spin, Orbiter, Gravitron, and Fireball during digestion of those churros, then preventing churro regurgitation while being flipped and spun on those rides, and then regretting the carnival churro consumption.īut I also have good churro memories, and the latest is Cinnamon Toast Crunch Chocolate Churros, which I will not refer to as CTCCC (pronounced see-tee-seeeeeeeeeeee). ![]() Emulsifiers produced from hydrogenated fats “contain measurable concentrations" of trans fats (Hasenhuettl and Hartel 2008). Textbooks for food scientists reveal that the mono and di-glycerides and other emulsifiers are often made from hydrogenated fats (Hasenhuettl and Hartel 2008) and at temperatures above 220☌ (Sikorski and Kolakowka 2011). The United States Department of Agriculture National Nutrition Database has tested refined, partially hydrogenated and fully hydrogenated oils and found trans fats in all of them (USDA 2013). In the case of fully hydrogenated oils, they should theoretically be free of trans fat, but since no hydrogenation process is 100 percent efficient, trans fats are often found in fully hydrogenated oils at low levels (FDA 2013). The World Health Organization recommends limits on trans fat of less than 1 to 2 grams a day-in this context, it’s easy to see that 0.6 grams is not an insignificant contribution. A 2012 study conducted by FDA scientists estimated that refined oil contributes an average 0.6 grams of trans fat a day (Doell 2012). Artificial trans fats are generated in refined oils when they are processed at high temperatures from the crude oil into a bland, odorless, colorless oil (Greyt 1999). Both refined oils and fully hydrogenated oils contain small amounts of unhealthy artificial trans fats and contribute to the total intake of trans fat in the diet (Biofortis 2014).
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