Comments on: Mac ‘n’ Cheese — How Many Wheys?

By: Gina

Gina — Wed, 11 Nov 2009 06:32:51 +0000

This topic is really hard for me. I grew up loving (really, big time) Kraft Mac & Cheese. But since I’ve had children of my own, and have educated myself on food, nutrition and wellness, I can’t feel good about feeding this to my kids.

We don’t have artificial food colors or preservatives in our house and I’ve tought my kids that mac & cheese shouldn’t be bright orange.

There’s also very little nutritional quality compared to what I can make from scratch. Yes, that takes time and maybe more money but my kids are worth it.

When we need convenience we go for the organic box – I know there won’t be artificial or low quality ingredients so it’s the next best thing (for us) to home made.

I really hope to someday see less-processed package foods without the artificial ingredients. Kraft would win a lot of hearts over by making this move.

By: Linda

Linda — Fri, 06 Nov 2009 18:04:47 +0000

I think the main problem with Kraft mac and cheese is that it is not whole food and contains artificial color. Our country needs to get away from processed and packaged foods. Many of the artificial colors and chemicals have been linked to allergies and ADHD.

By: Steve

Steve — Thu, 05 Nov 2009 17:12:22 +0000

So are you suggesting that Kraft Macaroni & Cheese is health because it contains milk byproducts?

No, I’m suggesting that] milk byproducts are not] UNhealthy necessarily. Too often we don’t realize, for example, that cheese cultures come from cheese. And I’ve yet to see macaroni and cheese marketed with real slices of cheese in the box. It’s like the milk solids in American cheese. It’s not] real cheese but there’s nothing innately wrong with milk solids. As with other aspects of this debate, if we want real cheese, buy it and eat it. If we don’t like Kraft Macaroni and Cheese made from cheese cultures, don’t buy it.