Calories in Bakers Corner Instant vanilla pudding

WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review

There is controversy as to the safety of artificial sweeteners consumed over a long period of time. Some studies have linked artificial sweeteners to cancer and other diseases. If you are consuming artificial sweetened food as a means to reduce calories and lose weight, please consider switching to a less sweet state of mind. Getting your palate used to less sweetened foods over the course of several months will save you the hassle of deciding between extra calories and risk of cancer. ------------ Sources: Bryan GT, Erturk E, Yoshida O. Production of urinary bladder carcinomas in mice by sodium saccharin. Science 1970;168:1238–40. Arnold DL, Moodie CA, Grice HC, Charbonneau SM, Stavric B, Collins BT, et al. Long-term toxicity of orthotoluenesulfonamide and sodium saccharin in the rat. Toxicol Appl Pharmacol 1980;52:113–52. Reuber MD. Carcinogenicity of saccharin. Environ Health Perspect 1978;25:173-200. Murasaki G, Cohen SM. Co-carcinogenicity of sodium saccharin and N- [4-(5-nitro-2-furyl)-2-thiazolyl]formamide for the urinary bladder. Carcinogenesis 1983;4:97–9. Hoover RN, Strasser PH. Artificial sweeteners and human bladder cancer: Preliminary results. Lancet 1980;1:837-40. Soffritti M, Padovani M, Tibaldi E, Falcioni L, Manservisi F, Belpoggi F. The carcinogenic effects of aspartame: The urgent need for regulatory re-evaluation. Am J Ind Med. 2014;57(4):383-97. Schernhammer ES, Bertrand KA, Birmann BM, Sampson L, Willett WC, Feskanich D. Consumption of artificial sweetener–and sugar-containing soda and risk of lymphoma and leukemia in men and women. Am J Clin Nutr 2012;96:1419–28. Soffritti M, Belpoggi F, Manservigi M, Tibaldi E, Lauriola M, Falcioni L, Bua L. 2010. Aspartame administered in feed, beginning prenatally through life span, induces cancers of the liver and lung in male Swiss mice. Am J Ind Med. 2010;53(12):1197-206. Soffritti M, Belpoggi F, Tibaldi E, Degli Esposti D, Lauriola M. Life span exposure to low doses of aspartame beginning during prenatal life increases cancer effects in rats. Environ Health Perspect 2007;115(9):1293-7. Soffriti M, Belpoggi F, Degli Esposti D, Lambertini L, Tibaldi E, Rigano A. First experimental demonstration of the multipotential carcinogenic effects of aspartame administered in the feed to Sprague-Dawley rats. Environ Health Perspect 2006;114:379–385.

Aspartame is a popular artificial sweetener, both as a stand alone product and as a food and beverage ingredient. Several rat studies have shown aspartame to cause leukemia and tumors. However, industry sponsored studies and heavy pressure on the FDA have allowed aspartame to receive the coveted GRAS (generally recognized as safe) designation. Recent studies (Denmark, 2010) linked consumption of artificial sweeteners like aspartame to pre-term deliveries. Many consumers attribute their headaches to the consumption of aspartame. Bottom line: Until high-quality studies by independent scientists will be conducted, it is best to stay away from Aspartame. ----------- Sources: Soffritti M, Padovani M, Tibaldi E, Falcioni L, Manservisi F, Belpoggi F. The carcinogenic effects of aspartame: The urgent need for regulatory re-evaluation. Am J Ind Med. 2014;57(4):383-97. Schernhammer ES, Bertrand KA, Birmann BM, Sampson L, Willett WC, Feskanich D. Consumption of artificial sweetener–and sugar-containing soda and risk of lymphoma and leukemia in men and women. Am J Clin Nutr 2012;96:1419–28. Soffritti M, Belpoggi F, Manservigi M, Tibaldi E, Lauriola M, Falcioni L, Bua L. 2010. Aspartame administered in feed, beginning prenatally through life span, induces cancers of the liver and lung in male Swiss mice. Am J Ind Med. 2010;53(12):1197-206. Soffritti M, Belpoggi F, Tibaldi E, Degli Esposti D, Lauriola M. Life span exposure to low doses of aspartame beginning during prenatal life increases cancer effects in rats. Environ Health Perspect 2007;115(9):1293-7. Soffriti M, Belpoggi F, Degli Esposti D, Lambertini L, Tibaldi E, Rigano A. First experimental demonstration of the multipotential carcinogenic effects of aspartame administered in the feed to Sprague-Dawley rats. Environ Health Perspect 2006;114:379–385.

Once upon a time, there were no food colorings. Then folks figured out that food looks better and sells more when it can be enlivened through dyes. For most of food history, the dyes were from natural sources – beet juice for red, turmeric for yellow,etc… However, in the quest to increase color intensity and lower manufacturing costs, cheap artificial dyes were introduced to market. Unfortunately they pose a risk for hyperactivity in children, cancer, and allergic reactions. ----------- Sources: Feingold BF. Hyperkinesis and learning disabilities linked to artificial food flavors and colors. Am J Nurs 1975; 75-5: 797-803. Harley JP, Matthews CG, Eichman P. Synthetic Food Colors and Hyperactivity in Children: A double-blind challenge experiment. Pediatrics 1978; 62: 975-983. Kobylewski S, Jacobson M. Toxicology of food dyes. Int J Occup Env Heal 2012; 18-3: 220-246. McCann D, Barrett A, Cooper A, Crumpler D, Dalen L, Grimshaw K, Kitchin E, Lok K, Porteous L, Prince E, Sonuga-Garke E, OWarner J, Stevenson J. Food additives and hyperactive behavior in 3-year-old and 8/9-year-old children in the community: a randomized, double-blinded, placebo-controlled trial. Lancet 2007; 370: 1560-67. Schab DW, Trinh NT. Do artificial food colors promote hyperactivity in children with hyperactive syndromes? A meta-analysis of double-blind placebo-controlled trials. J Dev Behav Pediatr 2004; 25: 423-434. Sonuga-Barke EJS, Hollis C, Brandeis D, Konofal E, Cortese S, Lecendreux M, Daley D, Wong I, Ferrin M, Sergeant J, Holtmann M, Stevenson J, Danckaerts M, Van Der Oord S, Dopfner M, Dittmann R, Simonoff E, Zuddas A, Banaschewski T, Buitelaar J, Coghill D. Nonharmacological interventions for ADHA: Systematic review and meta-analyses of randomized controlled trials of dietary and psychological treatments. Am J Psychiatry 2013; 170-3: 275-289. Stevens LJ, Kuczek T, Burgess JR, Hurt E, Arnold LE. Dietary sensitivities and ADHD symptoms: Thirty-five years of research. Clin Pediatr 2011; 50:279-293. Williams JI, Cram DM, Tausig FT, Webster E. Relative effects of drugs and diet on hyperactive behaviors: An experimental study. Pediatrics 1978; 61-6: 811-817.

* FoodPoints are calculated by Fooducate based on fats, carbs, fiber, and protein. They are not an endorsement or approval of the product or its manufacturer. The fewer points - the better.

This product is highly processed. If you'll take a look at its ingredient list, you'll discover new words to add to your vocabulary. Many of theses ingredients are required to increase the shelf life of the product and improve the flavor that disappears when food is not fresh.

Mono and diglycerides are commonly used in processed foods to maintain stability in liquid products and "improve" quality in baked goods. These glycerides could be created using both hydrogenated and partially hydrogenated oils or animal fats. In theory, this may transfer a small amount of trans fats into the product. The glycerides are synthesized into phosphates by reacting with phosphorus pentoxide, a potential environmental hazard. But that's only part of the problem . . . The presence of mono and diglycerides should discourage you from buying a product for more than just these reasons: their inclusion in a product indicates that it is industrially processed. Choose products without mono and diglycerides not only for health reasons, but because you are getting a better quality food item overall.

Companies add artificial flavors to products to make them taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Artificial flavorings are cheaper to source than natural flavors and are perceived as "worse" than natural flavors. They are more stable (and usually less chemically complex) than natural flavors. Artificial flavors are not necessarily bad for you from a health perspective. however, people with food sensitivities or allergies may want to avoid artificial flavors if they are unnamed. You can always contact the manufacturer for more information.

Corn syrup is often used as a sweetener in processed food. It is NOT THE SAME as high fructose corn syrup. Don't be fooled when looking up the amount of sugar a product contains if corn syrup is listed as an ingredient. This is because corn syrup contains 50% sugar, and 50% of another form of carbohydrate known as ""oligosaccharides"", which is pretty close to sugar. If a product has less sugar than you think it should, but contains corn syrup in the ingredient list, you'll know that the missing carbs are those oligosaccharides, not much better.

Companies add flavorings to make products taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Natural flavorings are more expensive to source than artificial flavors, but tend to be better received by consumers. People sensitive to MSG, vegans, vegetarians and those with allergies should pay special attention to the phrase "natural flavorings" since glutamates, animal products or allergens may be the source of natural flavors. You can always contact the manufacturer for more information.

Acesulfame Potassium (Acesulfame K or Ace K) is an artificial sweetener with zero calories. This sweetener is 180-200 times sweeter than table sugar. Like all artificial sweeteners, safety is a concern. Despite being approved as safe by the FDA, this artificial ingredient has been proven carcinogenic in several studies.

Xanthan gum is an emulsifier. It helps ingredients blend more effectively and stay blended while waiting on a shelf. For example – water and oil mixtures, as well as bits of spice in a salad dressing. Xanthan Gum is made by fermenting corn sugar with a bacteria, Xanthomonas campestris. It’s the same bacteria that creates black spots on broccoli and cauliflower. The result is a slimy goo that is then dried up and ground into a fine white powder.

Maltodextrin is a polysaccharide that is used as a food additive. A polysaccharide is a type of carbohydrate. It is produced from starches of corn, wheat, potatoes or rice. Its flavor can be slightly sweet or almost flavorless. Maltodextrin is used as a bulking base for artificial sweeteners, for example in Jell-o it is used in conjunction with Aspartame and Acesulfame Potassium. It is also the bulking agent in Splenda.