Carl's Jr. Salt-Bomb Wins Vote for Most Disgusting New Fast Food

Driving home from our son's wedding in Northern California last weekend, we were hoping to find fast, healthy food offerings near the freeway. Foolishly hoping, it seems. 

Healthy options were scarce, and limited to sugary yogurts and a few sandwiches on whole grain bread (Starbucks), and several carb-and-salt-heavy 6-inch subs loaded with fresh-like veggies (Subway). 

Culinary weapons-of-human-destruction were easy to spot, though, at all the usual fast-food suspects... and were garishly hawked by Taco Bell, Jack-in-the-Box, McDonald's, and Carl's Jr, among others.

We voted Carl's, Jr's brand-new (introduced on October 22) Double Loaded Omelet Biscuit our most disgusting fast-food sighting of this road trip.  And for good reason... 

Brad Haley, chief marketing officer for Carl’s Jr., boasted "The new Double Loaded Omelet Biscuit, packed with three different breakfast meats... We make them fresh every morning by folding crumbled sausage, chopped bacon, diced ham and shredded Jack and cheddar cheeses into an egg omelet. Then we stack two of them inside one of our signature Made from Scratch Biscuits that we make by hand and bake fresh every morning. That great combination of eggs, sausage, bacon, ham and cheese – times two – will be sure to fill you up in the morning in an absolutely delicious way.”

Mr. Haley failed to mention the 1,960 mg of sodium (salt) in one of these drippy concoctions. That's equal to the salt in 15 small orders of McDonald's fries.  Equal to the salt in 9 servings of Doritos Nacho Cheese tortilla chips. 

He also failed to mention the 820 calories (equal to 4 two-packs of Reese's Peanut Butter Cups)  and 58 grams of fat (equal to 2 Big Macs) found in Carl's Jr.'s oozing Double Loaded Omelet Biscuit.  

And, of course, he failed to mention more than 100 chemicals, emulsifiers, additives, fillers, and artificial flavors and colors included as ingredients in this salty-fatty food bomb. 

Clearly, and by a wide margin, Carl's Jr.'s fevered bid to build and proudly sell an astonishingly unhealthy breakfast product wins our vote for the most disgusting fast-food last week along Highway 101.  

My question continues to be... why the heck does our government allow this and similar addictive, poisonous fake foods to be sold to hook the American public into ruining their health?   

Why does our government, which is tasked to protect Americans, allow mega-corporations to deliberately fatten and poison people in order to fatten corporate profits?

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Oreos, Cheetos, Twinkies, Doritos: Home Baking as Rebellion Against Industrial Food

In 2013, home cooking is a radical act that empowers Americans to bypass the near-total control over the U.S. food supply of about twenty industrial food mega-corporations.  

Michael Pollan, famed journalist of Big Food, observes in New York magazine's April 2013 issue:

"... one of the most striking things I’ve learned is that all traditional food cultures keep populations healthy no matter what they are... The great irony is that now our civilization has managed to construct a new food culture that reliably makes people sick. It’s the first time in history...

 "But the collapse of home cooking is limiting for the food movement. As I watched this local agriculture movement get started, I realized that the farmers’-market movement was only going to get so far if people refused to cook."

Home baking, in particular, is personal rebellion.... creative, craftsy, delicious rebellion... against the hundreds of invisible chemicals, preservatives, cheap fillers, additives, emulsifiers, and artificial colors and flavors gunking up otherwise scrumptious delectables.

That doesn't mean, though, that you need resort to your grandmother's cherished baking cookbooks.  (See above from my mid-20th century cookbook collection, "Ann Pillsbury's Baking Book," which was near-revolutionary when published in 1950 with "more than 400... rolls, cakes, cookies. and pies.") 

Grandmother's baking was comforting and delicious beyond mere words, of course, but her recipes were complex, and a bit too fussy and old-fashioned for most 2013 home bakers.

A brand-new book that I'm crazy about is "Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats"by Casey Barber, a recipe developer and food writer.

Using good-quality ingredients and absolutely no additives or preservatives, this fun book enables all to bake better-quality, equally yummy versions of...

• Oreos
• Mint Millanos
• Animal crackers
• Twinkies
• Wheat Thins
• Peeps
• Cracker Jacks
• McDonald's apple pie
• Pop Tarts
• Cheetos
• Goldfish
• BBQ potato chips

....and, believe it or not, Cool Ranch Doritos.

No, none of these snack vices will be approved by stiff-necked nutritionists.  

But if you or yours have to have it... and we all do now and then... reject the cheaper, chemical-sodden ingredients used by greedy industrial food mega-corporations.  

Join the rebellion by returning to your grandmother's ritual of baking at home.  She'd be so pleased!