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Used to be that things like Triscuits and ramen had lots of partially hydrogenated oil in them. I still have an old package of Maruchan ramen as evidence. But I noticed a while back that Triscuits and imitators had dehydrogenated themselves, and today I found that Maruchan and Top ramens have as well (preceded by more thoroughly Chinese-language noodle packets, which were using palm and coconut oil instead.) Truly we live in gradually healthier times.
Not that I eat a lot of crackers or ramen, but both have caught my eye as possible members of a food cache, being starch forms both well-preserved and not needing much preparation to eat.
Not that I eat a lot of crackers or ramen, but both have caught my eye as possible members of a food cache, being starch forms both well-preserved and not needing much preparation to eat.