So this isn’t exactly ‘vegan’ or homemade… but moreso just food-for-thought.
A big thing I got into after turning vegetarian years ago was reading food labels to see what ELSE I was normally just putting right into my body without ever knowing what it really was. I think it’s very important to know what you’re digesting. Definitely recommend you all start doing the same. Most of the ingredients you won’t know, so take the time to find out what each thing is, and if it’s okay, or literally lethal over time. High fructose Corn Syrup is an ingredient found in most things in the US, whereas, in other countries, it’s literally BANNED from being in ANYTHING because it is so bad for you/causes diabetes and clogs arteries,etc.
So with that said….I won’t preach, but I will say this. Just glace at the ingredients list. Which one looks more appealing to you? The whole grain awesomely-good Triscuit Thins, or the chemically-generated-numerous mysterious ingredient ‘Cheeze-it’ crackers? Yes, it’s always the ‘bad’ stuff tastes great… but not worth the heath problems people will suffer later on if they continue to eat that way. And even though I don’t eat cheese anymore, I know enough that cheese crackers should be just that…cheese. crackers. aka, a cracker base with natural cheese baked into it? yeahhh… hmm
-Mindy
