SoulVeggie

What to say? What to do?

He was leather-skinned, taunt, and yet energetic.  Agewise, a mid 60's Vietnam Vet I met in line at a grocery store who gruffly pointed out to the lady in front of me that this was a "15 or less" items checkout line and that she was way over the limit.  She moved.  We struck up a conversation of sorts.  He'd had a bad day.  Someone had broken into his home, where there were three people on disability (him, wife, son), and stolen $400 and all his medications.

He'd recently had a heart valve "installed" and back surgery.  A tough bird.  Optimistic that you only get one chance at life, and you do the best you can.  Loved his much younger wife.  He despised what was going on in Iraq and Afghanistan.

My purchase:  wheat gluten flour, broccoli, short grain rice, dijon mustard, bagels (no deli within 30 miles of here), raw cashews, fresh shittake mushrooms, ginseng tea, some seltzer.  I glanced at his purchase-to-be while he was talking about his health:  a gallon of whole milk, a six pack of some high fructose-based soda, and a large loaf of "white Wonder Bread."

Gawd... I so much wanted to say something.  I so much wanted to convey all that I know and believe about reversing heart disease from Ornish and Esselstyn's low fat vegan research, but I believed there was no opening.  I wanted to cite the numbers I now know from memory regarding fat, sugar, and salt, veganism, and cardiovascular disease.  I wanted to mention Rip.  I wanted to direct him to Susan's fat free vegan blog and website.

I'd been through this before.  It's not something you just bring up with people, they are often offended, and when I have been able to do so, there's only a tiny time window of opportunity, it was usually a verbal piggyback on my mentioning my diet & heart disease from someone's question that would draw another into the conversation, giving me my opportunity.

But I blew it.  I could have asked him to sit with me in the cafe, or talk a minute in the parking lot, and politely explain to him what I knew about a low-fat vegan diet and heart disease, given him some web addresses, and urged him to check it all out.  I COULD HAVE TRIED.  I could have risked offending him, to help him, but I didn't.  I didn't know what to say, what to do, and this haunts me in this morning's early hours.  A fine old soul, a fiery beacon of optimism in the face of so much tragedy.  I should have done something.

From the short time I interacted with this epitomy of grace under fire, I learned a lot.  I'm now resolved that I'll do better next time.  Maybe we have to make our opportunities and take that chance, and that we won't be seen as proselytizing, but instead as being compassionate.  People need to be made aware of the truth about their health, and then decide what's best for them.  It's not fiction, fantasy, nor theory:  vegan or not, added fat, sugar, and salt increases your odds of developing any number of biological disorders, particularly heart disease.  Moderation kills.

...and so does silence, so does silence.

Paula Deen's: "Perfect" After School Snack, Y'all

I  hadn't watched the "Food Network" for years and have been able to the past several days (indeed, one of my first posts on this blog was about Emeril, and of course, he's not getting any better... disturbing to see people cheering when he now puts a 1 cup or so of olive oil on highly nutritional microgreens).

Anyway, it's been a mixed blessing.  Some neat ideas, but mostly an amazing array of unhealthy meat, dairy, and fatty food being touted as 'good cooking.'  Tonight I happened to catch the tail-end of an episode of "Paula's Home Cooking."  Paula Deen is a rotund fat/sugar/salt aficionado "chef" who specializes in "southern cooking" (y'know, from where the highest percentage of very obese Americans live, the South), as well as saying "y'all" as often as she can.

Normally I wouldn't bother blogging about Ms. Deen (too easy, obvious that her meals are nutritional roadkill), but I'll make an exception tonight.  She was making "healthy and perfect after school snacks" for children.  I caught the last one.  The Pretzel Peanut Bark.  She called it the "perfect snack" twice.   It's white chocolate, salted pretzel sticks, and salted roasted peanuts.  I did a quick ballpark estimate of the nutritional profile PER ONE SERVING:

• 1733 mg of sodium (two-thirds of what the American Heart Association says an ADULT should have per day)
• 46. g of fat (two-thirds the American Heart Association says an ADULT should have per day)
• 50.2 g of sugar (the American Heart Association recommends no more than 37.5 grams for an ADULT per day)

Unbelievable.  It's a dietary disaster for an adult, how much more for a child?  And she called this the perfect after school snack.  Ironic too, is that all the snacks she demonstrated making in this episode were spread out on a table in front of TOWERING LARGE PLATE OF FRESH BEAUTIFUL FRUITS.  In reality, the PERFECT snacks were the fruits put there as eye candy.

"Paula's Home Cooking" indeed.  Perfect for getting you later put into a home for any number of diet-related disorders, and a "perfect" way to get kids even more addicted to fat, sugar, and salt, than they already are (where by genetics or environment).  Forget taxing sodas.  Take a percentage of her profits from her various interests and give it to children's nutritional awareness programs.  They'll need all the help they can get if their parents buy into Paula's nonsense... y'all.

Vegan Heart-healthy Spiced Potatoes Au Gratin Recipe

Check it out:  another great no-added fat recipe from Susan that shows it's really easy to make a heart-healthy happy vegan potatoes au gratin without adding needless fat in the form of tofu sour cream, earth balance, "cheese" slices, veganaise, and a vegan buttery spread as the recipe after her's below does:

http://blog.fatfreevegan.com/2006/03/creamy-scalloped-potatoes.html

Ironic that some think a highly fat-ladden multi-potato layered gratin with a ton of added fat is "elegant" or "is a home style comfort-food recipe with some serious snob appeal. Potatoes gone chic." (from:

http://kblog.lunchboxbunch.com/2009/11/triple-spiced-creamy-potatoes-au-gratin.html

What a myopic view of nutrition, health, heart-safety, and food in general!  Heart disease, when I last checked, has little "chic" or "serious snob appeal."  The added fat in this recipe would make even the conservative the American Heart Association collectively squirm.  That a blogger claims his/her recipes are a "must read" and are "healthy" and are "chic" is indicative of the blogger's ego --- a good sign of a narcistic attitude that is often mistaken as enthusiam to be trusted.  Certainly isn't a sign of nutritional savvy and informed advice.

But, in this case, it must be nice to be so indulgent as to purchase three types of potatoes from non-local sources, highly processed fake cheese (which is really just added fat), tofu sour cream, a buttery spread, veganaise, and create a high-fat meal around them.

Ain't real food ('cept for the potatoes), ain't happy, ain't sustainable.  Let the "serious snobs" go with the cardiovascular disease.  Me?  I'll go with the certain, peer-reviewed science of "no-added fat" vegan diet and a longer healthier happier life.  I'd rather avoid all the problems shown to be associated with added fat than be "chic."

After all, isn't life worth living well?  That's REAL elegance.

50 Ways to Lose Your Ticker

Wow... here's a "vegan" blogger going "whole hog" on promoting added fat  (a nutritionally useless non-food, Vegenaise) in your diet, by having the dietary callousness to list 50 ways to add fat to what you eat, labeling this effort "creative and yummy, " and in effect, demonstrating a stunning complete obliviousness to the many heath issues that have been shown to be problematic with all that added fat:

http://kblog.lunchboxbunch.com/2009/11/fifty-yummy-uses-for-vegenaise-spread.html

Sure, let's ignore 20 years of peer-reviewed research regarding added fat & heart disease, as well as the American Heart Association's recommendations regarding added fat.  After all, you're being "creative" and this is all "yummy."  Right?

How bad is this?  Vegenaise is 9 grams of canola oil fat per tablespoon (about a half a day's worth of fat from the guy's who've reversed heart disease, Ornish and Esselstyn) and one sixth a day's worth of fat as advised by the American Heart Association.  Kat lists fifty ways to ADD FAT (Vegenaise) to your food...  Obesity, heart disease, and a host of physical disorders plague society, and she's is advocating adding more fat to your diet 'cause it tastes good.

My favorite is:  "50. Eat it with a Spoon..."

That's not funny.  It's sad.  To Kathy, all that matters is that it "tastes good," regardless of the impact that added fat can have on your cardiovascular system, brain (Altzheimer's,), pancreas (diabetes), and overall health (obesity).  Added fat-related disorders are bankrupting health care and destroying the quality of life for hundreds of thousands of people, and she gleefully advocates adding "vegan mayo" to oatmeal cereal for breakfast (#46), yogurt (#14),  as a dip for tempeh (#21), with pancakes, (#36), and in sorbet (#37).

Check it out.  It doesn't get more ignorant than this.  Another "must see" post by probably the most nutritionally misleading and myopic "vegan" blogger on the Internet.  And she has the audacity to egotistically self-proclaim her ideas on adding fat to everything but drinking water as "uber-creative."  Yeah, right.

I suggest that "uber-oblivious" might be a more accurate description.  "Uber-deluded" a close second.

Anyway, have a "healthy happy life."  Ignore Kathy's advice at "Healthy Happy Life."  You'll live longer, happier, and with greater chanes of avoiding Heart Disease, Altzheimer's, Obesity, and Diabetes.  After all, can someone really take the advice of a fat addicted blogger who recommends putting vegan mayo in sorbet seriously?

Ruining Broccoli: Making the "Best" the "Worst"

Broccoli is, indeed, a super vegetable.  What a nutritional profile!:  Antioxidents, calcium, protein, vitamin A, C & K, fiber --- the whole biochemical kit'n'kaboodle is fantastic.  Imagine my surprise when a vegan cook manages to take a superb no-fat mega-vegetable and transmute it into deadly pieces of cardiovascular killing shrapnel.

Over at "Super Vegan" (here), our cook dips each broccoli flowerette into Veganaise, sprinkles on some Nutritional Yeast, and then broils 'em all.  We're talking around a tablespoon of Veganaise per broccoli flowerette.  The photo of the "dish" shows 8 flowerettes.  Why is this a problem?  At 9 grams of pure fat per tablespoon/per flowerette (1 gram of saturated fat), that broccoli has been magically transformed from an incredible, essentially no-fat, and totally healthy product of nature into a total of 72 grams of artery-clogging added fat for the one serving (even at 1 teaspoon of Veganaise per flowerette (not likely), it's still a total of over 26 grams of fat per serving).

To put this into perspective:  the ENTIRE Denny's Grand Slam Breakfast (no vegetables in sight!) is around 50 grams of fat.  The guys who've, independently, reversed heart disease (Dr. Dean Ornish and Dr. Caldwell Esselstyn) recommend 14 to 24 or so grams of fat PER DAY, and even the stodgy American Heart Association recommends no more than 60 grams of fat TOTAL per day (2,000 calorie diet). That broccoli now contains around  8 grams of saturated fat which is about half what is recommended by the American Heart Association for women per day.

Wonder full, healthy, tasty, nutritionally dense, broccoli... slathered in pure non-food fat, saturated fat, and broiled.  Well over a whole day's worth of fat in a side dish.  Hardly "the best" broccoli recipe as claimed, and pretty high in the running, imho, for the absolute worst.  No longer a "super food" by any stretch of the imagination and a pretty sad example of how something so healthy (and vegan) can quickly be turned into quite the opposite.

Bleech...

Dirt Candy & Rip Esselstyn on "Protein Myth, Moderation"

I'm still amazed at vegan bloggers who focus on protein issues and/or promote excessively high added fat/oil recipes (most recently, "Chef Amanda Cohen's Veggie Power Girl's Dirt Candy Greek Salad Recipe" that clocks in at over 60 grams of FAT per serving (a whole day's worth of fat according to the Feds, 3 to 4 times what Dr. Esselstyn would recommend per day):

http://kblog.lunchboxbunch.com/2009/10/chef-amanda-cohens-veggie-girl-power.html

... Amanda's the founder of the "Dirt Candy" Restaurant.  Hell, I'd rather eat dirt candy than her "powerful" heart attack special salad.  I didn't even factor in the "8 cups of canola oil" to fry the "2 Trumpet Royal Mushrooms" in (I'm not joking, 8 cups... that's a half gallon of oil).  IMHO, she deserves recognition only as a vegan chef who's apparently oblivious to the well-documented incredible negative impact of fat and saturated fat on the human biosystem.  Is she serious?  A half-gallon of oil for frying two mushrooms?  That's insane.

Anyway, in related repose, I've been thinking about some things Rip (author of, "The Engine 2 Diet" and son of Dr. Caldwell Esselstyn) had to say in my Mad Cowboy Interview with him (posted yesterday).  Rip's a solid believer of his father's research that reversed heart disease and advocates no added fat in your vegan diet.  Of note:

On the Issue of Protein:

M:  "In your book ["Engine 2 Diet"], you also list a bunch of the myths of a plant strong diet.  What would you say is the biggest one amongst these myths?"

R:  "I'd have to say the biggest one is protein. I get asked about that at least twice a day.  I just say that if your consuming enough calories you never have to worry about getting enough protein."

On the Issue of Moderation:

R:  "With my Dad, that message is perfect.  Depending upon whom I'm speaking to, I'll hit the moderation.  I was speaking to a group of firefighters the other day, and a guy asked me: "How much red meat can I have a week?  Isn't everything in moderation fine?"  I'm like, no, you know what? The whole phrase "everything in moderation" is why we're in such dire straits right now in this country.

One of the things about "Engine 2 Diet" is that what Howard is doing, my father's doing, and McDougall, Ornish and Fuhrman are doing, is we're trying to create a whole new paradigm in health and weight loss.  To me, every other diet program out there concentrates solely on the outside of your body instead of what's inside your body.  To me, we're creating beauty from the inside out."

To further quote Rip, vegetable oil is "synthetic goo."  It's not real food.

Now keep in mind, those are the words of a Professional Vegan Firefighter and award-winning Triathlete.  His father's 20+ years of peer-reviewed research has shown how to reverse heart disease with a no-added fat vegan diet.  One of the only two documented researchers to do this (Dean Ornish is the other). 

Who are you going to trust and believe in, a nutritionally ignorant blogger and/or vegan chef, or the guys out there doing it and proving it in real life?  Heart disease is the biggest killer of people, vegan and non-vegan, male or female, in this country.  And it's not the only chronic disease associated with too much added fat in your diet.

Go vegan, and go no-added fat vegan.  Your body will be healthier, happier, and the odds are that you'll live longer.  That's real power, and it's independent of gender.

Full Interview with Rip here.  Interview with Rip's father here.

"A Vegan Zombie's Vegan Twinkie'

In a short article about how Woody Harrelson, while acting in his new movie, "Zombieland," insisted on vegan twinkies made from corn with no sugar.  Says Woody:

"I'm not a Twinkie lover. I don't do sugar or dairy either. When we finally shot my Twinkie-eating scene in the movie, they had to give me a specially made mock Twinkie made of corn meal. It could spur a healthy Twinkie revolution."

The author of the article then recommends a vegan twinkie recipe from Schmoofood & Vegan Lunchbox (here).  How unfortunate.  I've blogged about the clever author of Vegan Lunchbox years ago when it started out, but in recent times I stopped reading her blog for the most part when she was praising "Pringles."

Anyway, I checked out the "Schmooed Food" twinkie recipe and did the math:  28 grams of vegan olive oil/shortening/margarine fat per twinkie, and a whopping 52 grams of sugar per serving.  Oh, and there's 7 grams of saturated fat per twinkie.

Put into perspective:  Ornish & Esselstyn (who've reversed heart disease) recommend between 14 and 24 grams of fat per day (around 10% of your total calories), the Feds no more than 60 grams of fat per day.  Regarding sugar:  the American Heart Association recommends no more than 37 grams of sugar PER DAY for an ADULT man, and no more than 16 grams of saturated fat per day for an adult woman.

Wow... a day's worth of useless added non-real food fat, a half day's worth of saturated fat, and over a day's worth of sugar in ONE "healthy" vegan twinkie.  Now imagine the physiological effect on a child's body.  Reminds me of some dialogue from the 1984 movie version of "Ghostbusters:"

"Dr. Egon Spengler: I'm worried, Ray. All my readings point to something big on the horizon.

Winston Zeddemore: What do you mean, big?

Dr. Egon Spengler: Well, let's say this Twinkie represents the normal amount of psychokinetic energy in the New York area. Based on this morning's reading, it would be a Twinkie thirty-five feet long, weighing approximately six hundred pounds.

Winston Zeddemore: That's a big Twinkie."

Fitting too, that one actually "injects" the filling into the twinkies.  That's not unlike injecting sugar and fat into your cardiovascular system when you eat one.  And It's ironic that the standard definition of the Hebrew term "shmoe" is essentially a "stupid" person.  But regardless, there's just no way I'd ever eat this schlock, vegan or not.  It's a nutritional short-range missile with multiple warheads of fat, saturated fat, and sugar.  Best to avoid it's negative impact on your body and target instead, real food.

[BONUS: check out the excellent summary article concerning oil, it's impact on your body, and cited articles, at the "Happy Healthy Longer Life" blog.  For a graphic of a real vegan zoombie, click here.]

[NOTE 10/16/09:  Happy Healthy Longer Life Blog link fixed... apologies!]

Consciously Deep-Fried Butter @ The State Fair of Texas

The Award-winning Deep-fried Butter (article), (award) was not a surprise (I lived in Dallas).  But it's not much worse than the "Conscious Chef" recipe I evaluated in my previous post.  To wit:

• Let's assume a stick of butter is cut-up, breaded, and deep-fried for the Texas State Fair award-winning appetizer.
• The self-proclaimed "Conscious Chef" (noted in my previous post) fries a breaded meat sub in oil, fries udon noodles in oil (and drizzles oil over them), and then uses 1/2 cup of Earth Balance to make a mushroom sauce.
• Here's the revelation:  that 1/2 cup of Earth Balance, in fat grams, is the same as 1 stick of butter.

CONCLUSION:  the "Conscious Chef" has created a gourmet vegan entree (minus as much, but still high saturated fat), that is pretty much (or more) as totally fatty and unhealthy as the Texas State Fair's Award-Winning "deep-fried butter."  He's using, amongst the other fat additions,  the equivalent of well over a STICK of butter, in terms of fat grams, for his "beautiful and filling" vegan entree.

Wow.  Both recipes are creative ways to insult your cardiovascular system and promote gawd knows what other physical ailments.

It's ironic that we laugh at the "deep fried butter," and praise the intrepid vegan chef's work, when in fact, both attempts are pretty much similar in being nutritionally blasphemous to our bodies when ingested.  At least the vegan chef is honest enough to admit that to him, "fat is flavor."  Yet, both "chefs" know full well it's a taste addiction.  "Frying the butter" versus "frying in butter" is of minimal differential.  Both cater to taste addication.

How "conscious," and more important, healthy, is this?  Why is it that a vegan chef's recipe is, in terms of fat, pretty much as bad as a State Fair's Award-winning "Deep-fried Butter" and still promoted on a popular vegan blog?  Are we so desperate as to be excited about some vegan recipe or a Chef getting Oprah-attention that we ignore evaluating the recipe or body of work from nutritional criteria just 'cause we're so happy to see something vegan?  Too simplistic and narrow-minded.  We must do better than this.

Ultimately, imho, "Moderation kills" (Esselstyn, Campbell, and McDougall).  Going vegan isn't the answer, but going very low-fat vegan, and re-calibrating your fat receptors, is.  Let's stop praising recipes just because they are vegan, and instead, extoll them because they are both vegan AND healthy.

Let's be truly "discriminating."

The Unconscious Cook & "Fat Equals Flavor"

Vegan Chef Tal Ronnen is "known for his convincing Oprah to try going vegan," but when a fav vegan blogger posted a video cooking recipe of his, I was stunned to learn more about his approach to vegan cooking.  An excerpt from the blog post:

"Tal Ronnen, the notorious chef that got Oprah to [try to] go vegan [and failed], shares his enticing, unexpected vegan dishes with everyone who relishes eating beautiful, flavorful, and filling food. In the Conscious Cook every recipe delivers on his promise to omnivores and foodies: “You won’t miss the meat.”" [but the added fat will still mess with your cardiovascular system]

Okay, I decided to check out Tal's video for "Chicken Scaloppini."  I won't embed it on my blog.  It's horrendous and I can't justify promoting his cooking and attitude. I've check out some of his recipes on Oprah's blog... bleech...  But here's the YouTube link cited by The D.B. and then my ad hoc comments/observations:

http://www.youtube.com/watch?v=f9A3ahO_t_8 

Here's some comments and quotes about/from the video:

First of all, he's using Gardein Chicken Fillets, and I won't fault him for the ridiculous expense of spending $4 to $5 for 2.5 oz. of 11 grams of protein per serving (hell, you could get 4 lbs. of lentils or 3 lbs. of tofu for the same price).  See this post for more on protein issues.

Okay, in the video, he dredges the cutlets in flour, and FRIES them in OIL (fat).  Is excited that he can "cook it like a traditional protein."  Ignoring that there are many vegetable and grain sources of protein that don't need to be dealt with like "meat."  Figure at least two TBL of oil (probably more):  24 grams of fat.  It's so clever!  He's doing all the same things he would have done if the "protein" was "veal" or "chicken."

He makes a mushroom sauce.  About a half cup of Earth Balance processed goop is added (judging from the video, he doesn't say how much).  That's about 88 grams of fat.

We're already at a total of an estimated 112 grams of fat for a 4 serving dish.  He praises Earth Balance (which is essentially pure fat, and not a real food):

"A lot healthier than butter or margarine."  [not a helluva lot if you consider heart disease]

Then, in a classic moment, justifies using it:

"Fat equals flavor."  [what a narrow and addicted perspective... you are a slave to your taste for fat and probably oblivious of what even the conservative Feds say about fat ingestion and heart disease, diabetes, and obesity]

Fries the udon noodle cakes.  In oil.  Pouring oil over them.  Add another 2 TBL of oil here (I'm being kind):  24 grams of fat.  Running total:  136 grams of fat.  Then, this amazing statement, that tells me he has no idea as to what a healthy vegan diet is:

"Traditionally, people have focussed on creating low-fat vegetarian food.  And, ah, fat does equal a lot of flavor... so I've kinda taken the other approach in using really good and healthy fats.  So if you focus on the "center of plate protein" have have some really good fat, you have a vegetarian dish that is more fullfilling than something you might have eaten in the 70s, like a plate of steamed vegetables and a sandwich with hummus and sprouts, or something like that.  Hippie Food."

The chef is dietarily clueless.  I'm guessing around 30+ grams of unnecessary added fat per serving of his dish, which is ONE HALF of the total daily fat recommended by the Feds for a single person, and over 100 % of what Essy, Ornish, et. al. (the guys who reversed heart disease)  recommend is where's this is at.  Is "fulfilling" more important than promoting degenerative diseases via excessive fat consumption?

"Fat equals flavor?"  Tal says this a couple of times in the video. Even the American Heart Association would be disturbed by his attitude and approach.  And Esselstyn has shown you can lose your taste for fat.

Is Tal really that blind regarding consuming fat and heart disease, diabetes, obesity, and Altzheimer's?  The fat grams in his single dish are amazing...  But then, even ONE fatty meal messes with your blood vessels for over six hours.  The Discriminating Brute was so "discriminate" as to note that "Chef Tal" is known for his beautiful, flavorful, and filling food (at least the word "healthy" wasn't erroneously slipped in there).

Hell, I'd definitely go with (and relish) the "hummus and sprouts" sandwich and steamed vegetables he dismisses in the video as "hippie food" before eating his excessive heart-attack special added fat-ladden fried entree.  The "protein-centric" view he speaks of is also so retro and, with all due respect, nutritionally myopic.  No wonder Oprah went "off the vegan wagon" if this guy was advising her.  Hardly a whole foods and systems approach to diet.  "Fat equals flavor?"  What a shallow perspective of food preparation.

Fatty non-vegan recipes substituted with a "vegan meat" but still, with all the added fat, imho, are not any kind of achievement to praise.  The addiction continues.   Not really an impressive or "conscious" or "discriminating" concept.  Substituting a meat analog while continuing the excessive use of added oils common in "high end culinary cooking" is harding an advancement in health.  It's "unconscious" of dietary reality.  We're killing ourselves via added fat, sugar, and salt.  Tal's vegan recipe is pretty much as unhealthy as the non-vegan equivalent.

IMHO, a "conscious cook" would take the "health characteristics" of a meal into consideration and act accordingly.  Stop with the added oil and the dellusion that "fat adds flavor."  That's akin to saying to an alcoholic that "vodka adds life."  People are addicted to the taste of fat, salt, and sugar, and that's irrespective of their being vegan or not.  Don't cater to it.  Help them get past this... learn the subtleties of taste and flavor that are beyond gross fat... that would be conscious, compassionate, AND creative.  Not to mention, healthy.

A "Mighty O" Heart Attack

A usually interesting vegan blogger today was praising "Mighty O Donuts" in Seatte.  To quote the blogger:

"Their donuts are all vegan and organic. Because there are no animal derived ingredients they are cholesterol free. Mighty O's are made locally, right in the shop and contain no trans fats, artificial colorings or ingredients and are calorie free."

Well, let's glom the nutritional numbers see if we can figure out what the little kid shown in her photo is actually eating.  Sure, it's going to be essentially flour, fat, oil, and sugar (that's what's in a donut).  I'm guessing it's the "peanut sprinkles" chocoloco (BTW: most of the other donuts are much HIGHER in the numbers below).  They don't note the fat content of the peanut sprinkles.

Here's the numbers and percentages for a 2,000 calorie a day grown ADULT:

FAT:  16 grams (almost a third of the total fat for an adult for a day a la Federalists, essentially full-day for Esselstyn and Ornish (who've reversed heart disease:  14 to 24 grams of fat per day)

SAT FAT:  7 grams (about 35% of what the American Health Association recommends for AN ADULT)

SUGAR:  16 grams of sugar (a little under half what the AHA recommends daily for ADULT MEN)

Wonderful.  At least, as the website notes so loudly, that their donuts are "organic," "clean," "non-gmo," and contains "nothing artificial.  After all, we wouldn't want a dirty heart attack.  What the are doing might sound noble ('environmental," "free trade," yadda yadda yadda...), but in reality they are making and selling a highly addictive and decidedly unhealthy VEGAN processed food fat, sugar, and oil delivery vehicles.

...and some wonder why are kids are showing such high obseity and Type II Diabetes rates!  It ain't just because the're not vegan, kiddos.  It's the glazed or sprinkled ticking nutritional time bombs served with a smile.  But, since the saturated fat can feed Altzheimer's, maybe they'll forget about it later.

Here's the company's "core values" (no direct link, badly designed Flash navigation):

• "Respect for individuals, community, and culture" (but we don't care if our products are nutritionally useless and promote heart disease, diabetes, Altzheimer's and obesity)
• "Respect for nature and the environment" (except for your cardiocascular system)
• "Recognize that continual improvement is necessary for our growth and existence.  Be innovative."  (...find new ways to package fat, sugar, salt, and flour, with a high profit margin, to sell to taste addicts)
• "Preserve modesty as an essential tenant to serve others" (WTF? Well, maybe it's "clean" modesty)
• "Be truthful.  Recognize that our success is based on more than profits." (that's true!  It's based on selling fat and sugar-ladden flour products with nano-nutritional value that significantly increase the odds for a shorter life span, while feeding the buyer's addictions)

It's also ironic 'cause they list a ton of artificial food-like ingredients they are avoiding and even include a link to a webpage about "Food Additives" that can cause cancer.  Pity they've missed the heart disease, diabetes, obesity, and Altzheimer's potential from their "natural" ingredients (oil is natural?  I've yet to see an "olive oil" well.).

Transcend your taste bud's addiction to fat, sugar, and salt... transform them into discriminators of REAL food, and not such deep-fried or baked sugar, fat, and flour nutritionally vapid nonsense as "Might O" Donuts.

That's PRESERVING LIFE... and being seriously RESPECTFUL to your body and to those people that love you.  Your health is based on more than taste... And that's the recognizable truth.