IT WAS A NUTRISYSTEM DAY

Breakfast consisted of my mixing 1/3 cup of fat free milk with: wheat flour, oat fiber, corn flour; polydextrose; dried egg white; wheat gluten, contains 2 percent or less of the following: potassium bicarbonate, high maltose corn syrup, corn syrup solids, whey protein concentrates, soy lecithin, modified starch, maltodextrin, mono & diglycerides, xanthan gum, salt, sucralose, monocalcium phosphate, and sodium aluminum phosphate.

Lunch consisted of my mixing water with: pre-cooked split green peas, barley, omegasol (dextrin, oat bran , citrus fiber, refined fish oil [anchovy oil, sardine oil, fish gelatin {tilapia, sardine, and anchovy}, sodium polyphosphate, sodium ascorbate, canola oil, natural flavor, tocopherols, sunflower oil, citric acid], microcrystalline cellulose, xanthan gum, konjac flour), yeast extract, natural flavors, vegetables (onion, potatoes, garlic, parsley), sea salt, black pepper, lemon, and citric acid.

Dinner: water, cooked beef (beef, slat) enriched egg noodles (water, enriched durum flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, whole eggs, wheat gluten, egg whites glyceryl monostearate), baby corn, carrots, water chestnuts, green bell peppers, red bell peppers, pineapple, modified cornstarch, teriyaki sauce powder (fermented soybeans, wheat, salt), maltodextrin, chicken extract, spices, caramel color, vitamin E, potato starch, vinegar, toasted sesame seeds, hydrolyzed corn, soy and wheat protein, dehydrated garlic, xanthan gum, dehydrated onions, caramel color, citric acid, disodium inosinate and disodium guanylate, flavoring, and sucralose.

You’ll have to excuse me while I pause here to deal with my eyesight. I tried my best to read the ingredients with a magnifying glass, but I am unable to do that and type at the same time. Back to the next.

Dessert: water, sugar, wheat protein isolate (wheat gluten, phosphate, lactic acid, sulfite), whole wheat flour, enriched bleached flour (wheat flour, reduced iron, niacin, thiamine mononitrate, riboflavin, folic acid), egg (chicory) inulin, soybean oil, glycerol, corn fiber, maltitol, contains 2 percent or less: nonfat dry milk, leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch and monocalcium phosphate), sodium carboxymethlcellulose, sunflower lecithin, tocopherylacetate (vitamin E), propylene glycol mono-and diesters of fats and fatty acids, mono-and natural butter flavor (maltodextrin, natural butter flavor, annatto and turmeric [for color], “conatins milk”), sucralose, salt, potassium sorbate (preservative).

In other words: pancakes, split pea soup, beef and noodles in teriyaki sauce and golden pound cake. How do they do it? How do they get all of those ingredients into the small portioned meals?