But very green quacamole after two days makes me scared. I’ve gotten into the habit of making my own quac since acquiring the NutriNinja food processor. So great, so fresh, so exactly they way you like it! Do it. But recently I bought a box of 100 calorie containers of quac. 95% avacado the box declared. Sounds great!
Below is one of the containers after it’s top was removed and it sat in the fridge for 2 days (the acceptability of returning this to the fridge without top and forgetting about it is a topic for another day). TWO DAYS and still as green as the day it was processed in some huge vat and slopped into this little container. WTF!
Some folks probably think this is great! Wo.. quac that doesn’t turn brown after an hour. I am suspicious of what chemical is producing this effect. Below are the ingredients.
Avacados,,, great. Organic onion.. rock on. Organic garlic power. wo! Sea salt, ok. Organic sugar. Is that necessary? Oh well. move onCitric acid. does that mean lemon juice? Ascorbic acid. Isn’t that basically the same as Citric Acid? Xantham gum. WTF is that??
From WebMD: http://www.webmd.com/vitamins-supplements/ingredientmono-340-XANTHAN%20GUM.aspx?activeIngredientId=340&activeIngredientName=XANTHAN%20GUM
Yeah, a laxative… swelling the intestines to help push stool through. Just what I want to think about when eating quac.
I’m not sure if it’s the Xantam Gum that prevents the browning of the quac, but I do know that I don’t need it and I don’t need it, I don’t want it. Back to making it fresh!