Saturday, September 19, 2009
Starbucks food gets healthier (but still...)
If you've been reading your Starbucks paper napkins lately, you've noticed that the coffee chain (finally) has gotten rid of trans fats in their pastries. They also claim to have eliminated artificial flavors & dyes along with high-fructose corn syrup.
Those are steps in the right direction. But as I stand in line looking at the pastry case, I still have a hard time seeing anything I should eat--fat and calorie-wise. Once in awhile they have a pastry that's promoted as healthier--whole grains, fruit-based--but most of the time, not.