- cross-posted to:
- vegancirclejerk@lemmy.world
- cross-posted to:
- vegancirclejerk@lemmy.world
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It’s got a big, green label on the lid. Who doesn’t read the labels of the food they buy? That’s more important than ever now
Although I agree with your point, my mum bought salt reduced baked beans enough when I was a kid, that it was obvious she didn’t read the label, just pattern matched the can/colors. This plant based label is very obvious though.
As if 2/3 of adults aren’t lactose intolerant lol.
I was curious about specifics, so I looked it up — 59% of Canada is lactose intolerant to the US’s 36%. I wonder what factors cause a 20% difference. Most of northern europe has low percentages, like the UK where I’m from having 8%.
I looked up my statistic from healthline which cited some study. I imagine a big part of the difference is the healthcare system. People are gonna be less likely to go to the doctor for the symptoms in the US unless they have money or are desperate for a solution. Others, like myself, figured it out ourselves by process of elimination and might not show on statistics because of that.
Not that it stops most people when it comes to cheese or ice cream (for now.)
I drink a glass of milk, I shit myself in no time flat, but strangely I can eat a pint of ice cream and have no issues
Same, usually, some stuff i get a very delayed reaction though. Sometimes feels like my stomach gets more sensitive as time goes on. Pizza is a no-go for me now… as of last night so are cheese filled breadsticks apparently.
People don’t want to read anymore
Homie, take a good look at the ice cream section of any grocery store in Canada, you’re gonna see a LOT of ‘frozen desert’ fine print. This isn’t new and sure as fuck isn’t because Trudeau.
Vote NDP just because fuck this guy in particular.
Hey yall, not a vegan but a good part oat part coconut base is superior to any cow milk ice cream.
Most? I’ll hear that. There’s a lotta cheap ice cream on the market that’s more ice than cream. But any? Naw naw, ice cream made from good quality cream, made slowly, with fresh fruit is an outta this world treat.
Though, most times I want something cold and sweet, I’m making something closer to the “nice cream” another user suggested.
I think what gives the vegan option the edge is how I feel after enjoying it.
Hell, even nice cream (frozen bananas + plant milk of choice + flavorings like pb + cocoa powder or whatever you want + blender) is better
is it ice cold cream? why would anyone assume the ingredients. If it looks like a duck, swims like a duck, and quacks like a duck, then it probably is a duck
But how can I enjoy my creamy treat if something didn’t suffer to make it?? 😮💨
/uj it hurts my brain when they think we want to eat bugs. You’ve so thoroughly misunderstood veganism.
