Good and bad buys from Aldi and Lidl

Doc_N

VfM4meplse wrote: »

I love bread but avoid it as I enjoy it a bit too much.... . These look lovely, but are v high in salt!

I wouldn't worry too much about it - no more salt than in an ordinary white loaf (unless you make your own, that is, and cut down the salt).

sillygoose

VfM4meplse wrote: »

I love bread but avoid it as I enjoy it a bit too much.... . These look lovely, but are v high in salt!

Actually about 1g per 100g is very typical of most bought bread so high in one sense but not relative to any other bread you might buy for sandwich making.

Edit - DOC N beat me to it, I did go and check

Edwardia

If you think 'free range' means just that, you need to take the rose-tinted spectacles off. The chicken may not even be British and will be barn-raised with 'access' to the outdoors ie if the chicken felt like fighting its way through thousands of other chickens, theoretically it could escape into the car park.

And then there's the whole added water thing, you can be buying 11% water per bird.

If you go out to a pub for lunch at the weekend, look for 'home-made' not 'home-cooked'. 'Home-cooked' can mean frozen catering portions defrosted and heated in a microwave. Only 'home-made' requires it to be made in the pub.

Likewise, 'sustainably sourced' usually means farmed eg for prawns that could be in Vietnam or Honduras. Look on YouTube for videos on prawn-farming in Asia if you want to frighten yourself.

Food manufacturers and supermarkets aren't benevolent, they are motivated by money. Packs of salmon with Scottish flags all over them are farmed.There's no such thing as an Oakham chicken and Lochmuir doesn't even exist, they're just brands with pretty photos.

You can get really good food at Aldi and Lidl but like anywhere, if you don't read labels you may not get what you think you're paying for.

Re: the Lidl high protein beread, that carb count per 100g would be consdered low carb. Great news, as long as you're not on a gluten free diet like my husband.

Happygreen

I went back to Lidl's Greek Yoghurt 1 kg bucket today. I love the taste of the Turkish style but it goes off faster.

I can't wait for our new Aldi (veg was rubbish today both in Lidl an T's) - 3 weeks to go! Will there be Freebies on the first day ?

Happygreen

Edwardia wrote: »

If you think 'free range' means just that, you need to take the rose-tinted spectacles off. The chicken may not even be British and will be barn-raised with 'access' to the outdoors ie if the chicken felt like fighting its way through thousands of other chickens, theoretically it could escape into the car park.

Nothing wrong with free range chickens from France. They raise a slow growing breed only valued by free range farmers as they are taking much longer to reach their weight (the chickens , lol). Look for corn-fed. Free range means as you say that they have access to the outdoors through a pop-hole - provided they are smart enough to find it. I was told this by a Chicken farmer btw....I've not checked Aldi's free range label for origin but the colour of the flesh looks corn fed (more yellow).

tronator

VfM4meplse wrote: »

I love bread but avoid it as I enjoy it a bit too much.... . These look lovely, but are v high in salt!

Very high in salt? Really? The bread I'm baking has 10g salt in a 800g loaf.

https://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/

"How much salt is considered normal in bread baking?
In bread baking the percentage of salt added that is considered normal, ranges from 1.8% to 2.2% of the total amount of flour, depending on the recipe and personal preference. Low salt contents can lead to bland loaves, anything over the 2.2% norm will likely be considered too salty. The UK recently came out with a new standard of 1 gram of salt per 100 grams of the final baked bread or about 1.5 to 1.6% of the total amount of flour. So instead of a percentage of salt to flour, they give the amount of salt per 100 gram of the actual finished product / bread."

patchwork_cat

VfM4meplse wrote: »

The same people that find taking a life to satisfy their tastebuds perfectly reasonable?

I hate the hypocrisy peddled out by sanctimonious meat eaters. If you're going to eat meat, get on with it without pretending to be concerned for animal welfare.

There is absolutely nothing wrong with accepting that we are omnivores, but wanting compassion in farming. That includes higher welfare standards and lots of other issues.


I also wouldn't worry too much about salt, some people are sensitive to salt, but not all, it is an easy fix to recommend everyone eat less salt and that will get those that are sensitive.

robrymond

Midget Gems seem to have changed. They are quite hard and tasteless now. Maybe a bad batch as they seem to change quite often but still.

We had a leaflet through our door today with 5 £5 off coupons when you spend £40 for the local Aldi which reopens on 21st May after being extended. Nice bonus!

Nada666

robin58 wrote: »

I also hate the hypocrisy peddled out by vegetarians.( not personal ).

When you eat vegetables, fruit or seeds you are KILLING a living thing.

If replanted they will continue to grow.

It just does not have those doewey eyes and mouth staring at you.

There are calculations that suggest a greater biomass of fauna are killed growing and harvesting fruit and vegetables than through an equivalent portion of steak.

If concern for the lives of creatures (voles, field mice, birds, insects, hedgehogs) rather than squeamishness over putting dead flesh in your mouth is your motivation then you should be as carnivorous rather than as vegan as possible.

MS1950

Nada666 wrote: »

There are calculations that suggest a greater biomass of fauna are killed growing and harvesting fruit and vegetables than through an equivalent portion of steak.

If concern for the lives of creatures (voles, field mice, birds, insects, hedgehogs) rather than squeamishness over putting dead flesh in your mouth is your motivation then you should be as carnivorous rather than as vegan as possible.

And there's probably an even more substantial body of evidence (supported by simple common sense) that suggests that with a growing world population and limited resources of land using arable land to grow food directly to feed humans feeds more people at lower overall cost than using arable land to grow grasses and cereals (supplemented by sucking vast quantities of krill from the sea) in order to feed animals to produce meat to feed people.....