How about my trans-fat free baking soda? Right on the box.
It didn’t come out of the can in a can-shaped semisolid so I’d say no.
Yeah, my mother used to insist on buying the name brand vegetable oil, because it was the one that said “Cholesterol Free!” on the label; I’d try to tell her that there is no way any vegetable oil that is 100% vegetable oil has cholesterol, because cholesterol cannot come from vegetable matter.
It does me just as much good to try to talk to her now that she’s dead. . .
Even if you flipped over the bottle and shower her the nutrition label she wouldn’t believe you?
Heh. The one sure way to drive my mother to violence-edged anger was to bring logic into the conversation when your logic unseated her beliefs! (I remember once she was holding forth on why interracial relationships are wrong; at the time, the sitcom A Different World was very popular, and my mother liked it; one of the stars of the show was Jasmine Guy; so I said to my mother “You have to agree that Jasmine Guy is a beautiful young woman, yes?” and my mother agreed she was indeed beautiful; I said “Well, her mother is white and her father is black; so, should she date white men? Or black men? Or is she only supposed to date men who are racially mixed?” To which my mother snapped: “Just forget about it!” IOW, how dare you interject logic into my perfectly irrational beliefs?)
So no, I was not about to risk a scene in the grocery store by showing her proof that she was being irrational! 
Because it seems appropriate to the turn the discussion has taken…
When I have seen it home made, a generous helping of lard and bacon grease were used. Who knew that it is not *supposed *to be made that way. From the nutrition information, it looks like it is practically a health food.
Not much… a good rich homemade stock will literally gel in the pot when you refrigerate it. Canned stuff sure doesn’t!
Even if the homemade doesn’t actually become Jello-like, it’ll definitely become more viscous. Rich stuff. And if properly made, low fat. I assume it’s relatively high in protein as a result of the collagen.
Seen in the freezer section – cheese stuffed crust pizza: “A good source of calcium!” That is really grasping right there.
Are the lips of the can sexily plump?
I make refried beans at home, and, while you want a little bit of fat, I’ve tried making it with a whole lot of fat before, and it didn’t taste that much better.
Anyone tried the new Altoids collagen mints?