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Weight Loss Forum / Low Carb / May 2008Atkins new shakes "TOTALLY SUCK"
This is what I wrote as feedback on the Atkins.com site. ______________________________________________________ I and my wife consume 3 shakes each per day. We drink vanilla and chocolate royale. We have been drinking at this rate since 2001. Your new packaging makes it more difficult to open without spilling. It makes it more difficult to handle after it is open. We are in our 60s and this product had been a nice daily treat for us. The "new" flavor sucks. The only good thing about this is that it will save is us a considerable monthly expense for these shakes. But please know that it is unlikely that we are the only people who are dissatisfied with this change. Saving money on packaging and ingredients will cost your dearly in sales. The expression penny-wise and pound-foolish comes to mind. I doubt that this degradation of product would have occurred had Dr. Atkins been still alive. Those of us who were daily consumers have been blown off by what is left of the company. We would have paid a higher price to get the original product. I realize you will not change your course just for customers. Some executive somewhere in your company with an ego has made the decision that we customers are stupid enough to buy this "new crap". I am sure you think it is better to protect the ego of the executive than cater to your customers. You can tell I am angry. This is the end of a very nice treat that my wife and I have enjoyed for years. She even came up with a way to make extremely low carb desserts with it. No more shakes, no more desserts. I wonder who or what this executive will blame when sales go in the toilet. See you on the newsgroups. > This is what I wrote as feedback on the Atkins.com site. > ______________________________________________________ [quoted text clipped - 17 lines] > I doubt that this degradation of product would have occurred had Dr. > Atkins been still alive. Dr. Atkins sold off this part of his business before he died and had no control over product. Susan > x-no-archive: yes > [quoted text clipped - 24 lines] > > Susan Thanks for the reply Susan, These shakes have been high quality up until about three weeks ago. At least that is when the "new improved" shakes hit the local walmart in town. You know, when he died, my wife and I conjectured how long it would be before his business fell apart. Without him to test and approve products, it was only a matter of time before some young executive found a way to cheapen the products. I am sure this young executive has been proclaimed as a hero of the company by dramatically reducing production costs. When sales take a nosedive I am sure he will blame someone else. He could really reduce costs by just packaging colored water and calling it a shake. God, he must think his customers our too stupid to notice the difference. How arrogant. Maybe Haliburton will hire him when the Atkins line goes broke. Haliburton has captive customers and no competition allowed. He's a natural. > Thanks for the reply Susan, > These shakes have been high quality up until about three weeks ago. At [quoted text clipped - 4 lines] > products, it was only a matter of time before some young executive found > a way to cheapen the products. He had nothing to do with quality or formulation of products *before* he died. And for my money, I thought every single thing they made was crud, except the muffin mixes. He sold Atkins Nutritionals and gave up control of it before his death. > I am sure this young executive has been proclaimed as a hero of the > company by dramatically reducing production costs. When sales take a > nosedive I am sure he will blame someone else. I guess I don't understand why anyone would buy premade shakes full of chemicals? Why not buy a quality protein powder, some frozen berries and sweetener, use real milk, cream or yogurt and make your own? I eat very low carb, zero starch. I never buy packaged low carb Frankenfoods or shakes. Atkins shakes years ago tasted good to me, but made me wheeze and cough, something a lot of folks experienced. Susan > x-no-archive: yes > [quoted text clipped - 11 lines] > crud, except the muffin mixes. He sold Atkins Nutritionals and gave up > control of it before his death. I liked the Atkins liquid shakes, the muffins, and the cereal. I haven't had an Atkins shake in years though, so can't really comment on how they taste now vs before. I do have muffin mix that I'm still using, as well as one last box of the cereal. I loaded up when it was being sold cheap after the LC bust. Surprisingly, even the cereal still tastes excellent. If you liked the old shakes, since they just changed, you can probably find some in stores, online, etc and stock up. > > I am sure this young executive has been proclaimed as a hero of the > > company by dramatically reducing production costs. When sales take a > > nosedive I am sure he will blame someone else. Having survived the years when the popularity of LC first soared, then crashed, it's likely the company will survive this too. What makes you think the executives are young? I've seen plenty of older execs make bad decisions. How about Amerian Airlines, where the CEO isn't a young guy. They just decided to start charging $15 for the first checked bag. I can imagine where that's going to lead. My first thought is the chaos that will now result at the gate as everyone has the largest size carry-on allowed, plus another over stuffed personal item and they all try to get on with it. > I guess I don't understand why anyone would buy premade shakes full of > chemicals? Why not buy a quality protein powder, some frozen berries and [quoted text clipped - 5 lines] > > Susan >> x-no-archive: yes >> [quoted text clipped - 43 lines] >> >> Susan Your right trader4, It is not necessarily a young exec. I guess I was showing my prejudice because I am old. Some old or middle aged exec could have made the same horrible decision. I have 10 more "new" chocolate royales to get down. I could throw them out but I paid money for them so I feel obligated to drink them. I promised myself not to drink and "old" shake in my basement stock until I have choked down all 10 garbage shakes. I have 67 cans of the "old" formula and will drink it much more miserly than I have been doing. In fact I will probably not even drink them, just use them to make ice cream. That is the best use of what I have left. May that exec, young or old, rot in hell. Michael > May that exec, young or old, rot in hell. Michael, Come now, let's not lose perspective here. That's just one food item of many. You and your wife would be fine without the shakes. I'm sure whomever made the decision to change things up did so for reasons that make sense in their world, even though it messes up your game. I too was pissed off when it seemed as though Hood's Calorie Countdown Chocolate dairy beverage was discontinued. I asked my local supermarket manager to check as to why the no longer offered them while still offering the regular version. Final word I got from him was that the chocolate had been discontinued. Yes, I was indeed upset. This must have been 6 or 7 month ago...however, two weeks ago I found my favorite product in another supermarket. Turns out it is alive and well! Guess who won't be getting my business from now on? Continue your letter writing and leave off the evil wishes. >> May that exec, young or old, rot in hell. > [quoted text clipped - 15 lines] > > Continue your letter writing and leave off the evil wishes. OK Roger, I really don't want him to rot in hell. I was just venting. My wife and I have enjoyed these shakes as treats since about the year 2000. That is 8 years of a habit. It is hard to let go. The good news is that my wife makes me pancakes for breakfast. She makes them out of cream, soy flour, splenda, and eggs. I think that is all. Anyway with a generous bunch of Davinci syrup on top they make a very nice breakfast. I tried cooking once myself and I ruined everything. I never tried again. It was humiliating. I leave food preparation for my wife. She has been cooking for me since I was 14. Everyone else's cooking is always second best. She even makes bread out of cheese and some other stuff for making sandwiches. Michael > The good news is that my wife makes me pancakes for breakfast. She makes > them out of cream, soy flour, splenda, and eggs. I think that is all. [quoted text clipped - 4 lines] > cooking is always second best. She even makes bread out of cheese and > some other stuff for making sandwiches. So here's a tip, though I never have it any more: buy some natural maple extract and add it to your sf maple syrup. Gives it enough maple punch up to make it taste like the real thing. I found Da Vinci to be awfully bland and watery, but the extract helped. Better yet; think about getting away from fake substitutes for the old food that was bad for you. It tends to lead to eating a lot of ersatz foods instead of what's best for your health overall. IMO. Susan > trad...@optonline.net wrote: > >> x-no-archive: yes [quoted text clipped - 55 lines] > have been doing. In fact I will probably not even drink them, just use > them to make ice cream. That is the best use of what I have left. Since you like the shakes so much, I woulld suggest not wasting them on ice cream. There are lots of recipes for ice cream. Check out Foodtv.com. Basicly, it's cream, 1/2 and 1/2, egg yolks, flavoring, a dash of salt and a sugar substitute. For 1 cup of sugar replacement in ice cream or baking, I use: 1 Cup polydextrose 2 Tbsp Xylitol 2 Tbsp Erythritol 1/3 sweetening equivalent of Splenda You can get the PD at Honeyville Farms. The others are available at many health food stores, online, etc. I think this mix works best, as it gives it a nicer texture, and comes out better than the commercially available LC ice creams, like Breyers Carbsmart. You can also make it with just Splenda, etc. and I bet it's as good as or better than using the Atkins shakes. And a lot less expensive. > May that exec, young or old, rot in hell. > > Michael- Hide quoted text - > > - Show quoted text - > This is what I wrote as feedback on the Atkins.com site. > ______________________________________________________ [quoted text clipped - 34 lines] > > See you on the newsgroups. The best low-carb products are not made and labeled for low-carb. Often products that claim to be for low carb are poorly designed "Frankenfoods" and contain carbs. eggs meats heavy cream cheeses mayo butter most nuts coconut milk coconut oil Protein shake powder does not have to come from Atkins, and some such products are low carb. > > This is what I wrote as feedback on the Atkins.com site. > > ______________________________________________________ [quoted text clipped - 53 lines] > > - Show quoted text - The "Frankenfood" term is highly debateable and is usually used to vaguely disparage some product one simply doens't like or agree with. For example, I could quite easily call protein powder, which you just recommended, a Frankenfood too, as it's a processed, extracted food component, very different from the original source. Yet you recommed that, but if a company uses it in a shake, it becomes a "Frankenfood?" >> eggs >> meats [quoted text clipped - 10 lines] >> >> - Show quoted text - > The "Frankenfood" term is highly debateable and is usually used to > vaguely disparage some product one simply doens't like or agree with. > For example, I could quite easily call protein powder, which you just > recommended, a Frankenfood too, as it's a processed, extracted food > component, very different from the original source. Yet you recommed > that, but if a company uses it in a shake, it becomes a "Frankenfood?" Good point. It is hard to avoid Frankenfoods. Perhaps some are worse than others. Since I like to argue, sometimes, I would point out that meats are commonly from livestock fed GMO corn and pumped with antibiotics, since the corn makes them progressively sick. God knows what they do to chickens, and thus, their eggs. Pasteurization may protect us from Ecoli, but much of the nutritional value is supposed to be lost along with the bacteria that are found in raw milk. (It is said that many who are thought to have milk allergies do fine on raw milk.) Many supermarket nuts come with exotic salts, sugars, and flavorings coating them. Almonds are being chemically sterilized with a toxic chemical (hydrazine?). Most canned coconut milk has added sugar. Even hotdogs are a Frankenfood, and may have MSG, or God knows what else. You just can't win. I compromise by trying to keep the number of ingredients low, as contrasted to about 50, or so, of many processed foods. > Good point. It is hard to avoid Frankenfoods. No it isn't. I don't use any. I eat meat, fish, fruits, veggies, nuts, olives, cheeses, etc. Whole, undadulterated stuff. Susan > > Good point. It is hard to avoid Frankenfoods. It's hard to define them but not to avoid them. > No it isn't. I don't use any. I eat meat, fish, fruits, veggies, nuts, > olives, cheeses, etc. > > Whole, undadulterated stuff. Chortle. Olives have to be soaked in salt, lye or other minerals to be rendered edible. Cheese has to be fermented from milk. The fact that these foods have been available for millenia does not make them unprocessed or unadulterated. It seems to make them not frankenfoods, though. So what type of olives? I like black olives. I like green olives more. I like kalmata olives more still. I like small farm brands best. Green olives tend to burn so very few pizza places ever use them - They have to be put under the cheese. Then again very few pizza places offer sausage crust or soy crust either. Sigh. > Chortle. Olives have to be soaked in salt, lye or other > minerals to be rendered edible. Cheese has to be > fermented from milk. The fact that these foods have > been available for millenia does not make them > unprocessed or unadulterated. It seems to make them > not frankenfoods, though. Processing isn't synonymous with adulterated. Fermenting is a good thing, salt is a good thing, minerals are good things. > So what type of olives? I like black olives. I like green > olives more. I like kalmata olives more still. I like small > farm brands best. Green olives tend to burn so very few > pizza places ever use them - They have to be put under > the cheese. Then again very few pizza places offer > sausage crust or soy crust either. Sigh. I haven't found an olive I don't like yet. Susan |
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