Corn syrup
17 years ago
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- 17 years ago
- 17 years ago
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Study Finds High-Fructose Corn Syrup Contains Mercury
Comments (46)There is no doubt that the kidneys are important to removing mercury. However, you seem to be implying that the liver does not do the same; that is quite unproven, and a growing body of evidence claims just the opposite. You might want to google a phrase like "biliary secretion of mercury." Measurements in humans have shown that the amount of mercury eliminated in the stool can be equal to the amount from the kidneys. Four possible mechanisms were proposed in that study, including via the bile. Another study in humans correlated the amount of mercury in bile, and its deposition in gallstones with increasing exposure to mercury. Experimentally, it has been shown that tying the gallbladder shut, or reducing glutathione stores in the liver reduces clearance of mercury by the body. It has also been shown that demethylation of mercury by the liver can lead to inorganic mercury accumulation in the liver. As far as herbs go, there is some evidence that garlic can protect somewhat against mercury - possibly by increasing glutathione....See MoreHigh Fructose Corn Syrup
Comments (16)In case anyone missed the PBS special The Botany of Desire based on Michael Pollan's book which premiered Wednesday, October 28, 2009, you can still watch the entire program online. It's incredible. BOTANY OF DESIRE is a documentary which tells the utterly original story of everyday plants and the way they have domesticated humankind. An interpretation of the relationship between plants and people. This two-hour documentary explores plant evolution and takes viewers from the potato fields of Peru and Idaho, the apple forests of Kazakhstan, and the tulip markets of Amsterdam. View online in it's entirety: here This is another related program by the same presenter on LINK TV (a cable access channel) which is timely: Deep Agriculture Traditional methods of agriculture in most developed nations have long ignored environmental concerns. Factors such as soil erosion, water shortage and the impact of chemicals on bio-systems have been overlooked in favour of massive crop yields and cheaper food. But what impact does this have on our health and our environment? View online in it's entirety: here __________________________ Sit down with a cup of tea or coffee and witness the evolution of an Organic Kitchen Garden....See MoreIngredients: Water, High Fructose Corn Syrup, Raisins, Gold ...
Comments (12)This is my variation of Linda Amendt's variation of the BBB Brandied Mincemeat. I just want you to know this is not an "approved" recipe. Changes I made from Amendt's original: 1) My version doubles the pears and apples and halves the sugar. (It's plenty sweet enough.) 2) Day 1 I mixed the dried fruits with 1 cup of brown sugar and chopped mixture in the FP in several batches. (Doing this kind of thing can cloud the FP container, so skip it if the scratching would bother you.) Macerated 30 hours with brandy until Day 2. I think the sugar with the liquor mellowed the fruit. Day 2 chopped and sliced the apples and pears by hand for a more discernable, fresher texture. That worked very well. 3) I noted this mixture scorches easily. Use a heavy pan, don't cook on high heat and watch carefully. This stuff is so good it ought to be a sin to eat it. Mixed-Fruit Mincemeat Categories : Canning & Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound dried apricots -- chopped 1/2 pound dried cherries -- chopped 1/2 pound dates -- chopped 1/2 pound golden raisins 1/2 pound currants -- or dark raisins 2-3 cups apple cider -- or apple juice 3/4 cup brandy 3/4 cup sherry -- (I used Almad�n Golden) 2 pounds tart apples 2 pounds Bartlett pears -- firm ripe 1/2 cup fresh orange juice 1/4 cup fresh lemon juice 3 tablespoons finely chopped orange zest 2 tablespoons finely chopped lemon zest 1 1/2 cups firmly packed light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger In a large bowl combine the apricots, cherries, dates, raisins, currants, apple cider, brandy and sherry. Stir until well combined. Cover loosely with plastic wrap and set aside to macerate for 24 hours, stirring occasionally. (See above for my variation.) Peel, core and chop the apples and pears. In an 8- to 10-quart pan, combine the apples, pears, orange juice and lemon juice. Stir in the dried fruit mixture, orange zest and lemon zest. Combine the remaining brown sugar, cinnamon, allspice, nutmeg and ginger until well-blended. Stir the sugar mixture into the fruit in the pan. Over medium heat, bring the mincemeat mixture to a boil, stirring frequently to prevent sticking. Reduce the heat and simmer until the apples are tender, about 40 minutes, stirring frequently to prevent sticking. If mixture becomes too dry, add a little more cider vinegar. Ladle the mincemeat into hot jars, removing as many air bubbles as possible and leaving 1/2-inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process both pint and quart jars in a BWB for 30 minutes. Note: This mixture expands and even with a boiling water bath I think 1" headspace works better. Description: The original recipe came from "Blue-Ribbon Preserves." Yield: 8 pints Carol...See MoreRECIPE: Substitute for corn syrup please?
Comments (10)I agree with golden syrup as a substitute. Or cane syrup. These will yield a darker product and the flavour might be more caramelized. Having said that, I use regular corn syrup in all recipes that call for "white" corn syrup all the time. I am not sure about honey, as the flavour might be too strong depending on what you are making. I found this on a website called cooks dot com (with, you know, a real dot LOL). I have never tried it. LIGHT CORN SYRUP SUBSTITUTE 2 c. white sugar 3/4 c. water 1/4 tsp. cream of tartar Dash of salt Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups....See More- 17 years ago
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