Corn syrup
17 years ago
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- 17 years ago
- 17 years ago
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50% corn syrup: store-bought jams & pies
Comments (2)My "best solution" is to buy locally from people who DON'T add a lot of sugar. Usually cheaper than making it myself (factoring time along with money and supplies) and I am helping the local economy. Nice anti-HFCS diatribe!...See MoreCorn syrup question
Comments (11)Yep, 2 different things. The HFCS has been processed to be higher in fructose, as it is a more concentrated sweetness. Also, where there are no difinitive reports, much research points to HFCS contributing to the obesity epidemic. It could be because HFCS is so sweet, it makes our taste buds expect that sweetness and our bodies crave that sweetness, or it could be that the altered chemical structure actually makes us store more fat in adipose tissue. None of the research is overwhelming, but I'm convinced that it's bad. Very bad. I think HFCS may be an ingredient in some regular corn syrup that you buy for cooking, check the lable and see. I use brown rice syrup as a substitute when I need it, but there are only a few things I make that include it. Pecan pie, which is a once a year endeavor, is the only thing I can think of right now. Oh, my kids' energy bars too. I make those probably once a month. Basically, I avoid HFCS at all cost. I don't necessarily avoid corn syrup, but I try to go light. Fructose does occur naturally in foods, particularly fruit, so it's not the fructose that's bad (interestingly, and probably more that you want to know - fructose is the fuel source for sperm, which is unique to that structure, the rest of the cells of the body have to break fructose down into sucrose and glucose in order to use it), it's the altered chemical structure of HFCS that's bad. And that probably has to do with the ratio of fructose to other sugars. But that's just a guess. Was that too much? :) AM...See MoreCorn sugar?
Comments (23)Our schools are the same as Terri's - soda's aren't allowed at our local public school, and by law, if a school is accepting government $ for school lunches, they can't have competing foods sold on-side. At a high school level that all goes away, although I'm not sure the law does, I think some schools just chose to ignore it. Our school system has so few kids on subsidized lunch that they've chosen to give up the few dollars and not fill out all the paperwork. Even in my kids' school, which isn't the local public school, I'd be shocked to see a soda in a child's lunch box. My kids drink water for lunch and water or V8 fusion at home, or diluted gatorade at sports. But my kids, and my local school system is the exception, not the norm. I avoid anything with HFCS and most things with added sugar or fake sweeteners. HFCS is a condensed sweetness, meant to extend shelf life and add more sweetness for less cost. This heightened sweet taste elevates our threshold making us crave sweeter and sweeter foods. It's the opposite of when I weaned myself off of artificial sweeteners in my coffee. I started with 3/4 of a packet of Equal and worked myself down to no sweetener at all. This heightened taste for sweet leads to more extra sugar in the diet. Additionally, your cells have a hard time recognizing and processing the altered chemical structure of HFCS, so, like all extra nutrients that the body can't immediately use, it get stored in adipose tissue, as fat....See Morecorn syrup and other sugars in foods
Comments (20)one of my all-time fav recipes is Pasta w/ Vodka Cream Sauce because from start to clean up it takes 35-45 minutes, makes few dirty dishes and for me it's o.k. to reheat for lunch. this is my go to meal when i have to cook just for myself, which is 2-3 nights and honestly i could eat it atleast 2x a week for dinners plus lunches lol. it's from cookinglight... http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654684 Hoisin glazed beef kabobs is another fav and thou it has a few different ingredients, it is very very easy and to help clean up i do the marinade in a ziploc bag. i serve it w/ rice noodles which just soak in warm water while i'm grilling the kabobs. i use tomatoes, mushrooms, green onions/sweet onions, zucchini, green/red peppers and yellow squash on cheap wood skewers (disposable) to add more bulk to the meal. i like my grilled meat on the red side and the veggies still crisp which enables me to reheat this for lunch and it not be overcooked. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1816367 two wonderful deserts from cookinglight i make are: Roasted Banana Bars w/ Brown Butter Frosting (has several steps and makes some dirty dishes but worth it) & Chocolate-Mint Bars (i keep these in the fridge or freezer). i like cookinglight recipes alot because they have a user rating system so before i waste time and $$ making something i can find out if it's worth it and tips on changes also. i have also found Shape & Self Magazines to often have very tasty healthy recipes. ~ liz...See More- 17 years ago
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