Good buy: Chef Hymie Grande's barbecue sauces

Chef Hymie Grande's barbecue sauces contain neither high-fructose corn syrup nor processed sugars and are vegan friendly.

They also are the first barbecue sauces to bear the American Diabetes Association seal, and a portion of the proceeds is donated to the ADA.

Read More

Is High Fructose Corn Syrup an “Addiction?”

Working part time in a successful bariatric weight loss clinic as an Educator I was recently given the opportunity to read an interesting medical abstract by Dr. Robert Lustig, (The Bariatrician, 2009, Volume 24, No. 1, pg. 10). Dr. Lustig is a neuroendocrinologist and member of the Endocrine Society Obesity Task Force. He states that HFCS acts metabolically similar to that of ethanol, a central nervous system toxin derivative, after consuming alcohol.

Without even realizing it, (or maybe they know somehow?) the food manufacturers of HFCS have developed a quite “legal” addictive substance adding to our obesity epidemic. The fructose in HFCS apparently has a direct effect on the central nervous system in the hedonic (pleasure producing) pathway of the brain similar to alcohol. It impacts the central nervous system signaling addiction like cravings to the individual consuming HFCS. But instead of intoxication which you may normally experience from alcohol you have over consumption of a food or beverage that contains HFCS. Dr. Lustig states that HFCS should be regarded as “alcohol without the buzz.”

Read More

BACON AS WMD

High-fructose corn syrup is a derivative of corn. There’s massive subsidies for the corn industry. On its own, it couldn’t compete with sugar. But because of the subsidies, it brings down the cost of corn.

From the McDonald’s McGriddle to Wendy’s “Baconator” to “baconnaise” to bacon-infused vodka, bacon has become a ubiquitous ingredient in many diets in this era of extreme food combinations. Arun Gupta of The Indypendent writes, “Behind the proliferation of bacon offerings is a confluence of government policy, factory farming, the boom in fast food and manipulation of consumer taste that has turned bacon into a weapon of mass destruction.”

Read More

Sugar vs. Corn Syrup: 50 years of sweet, sweet smackdowns

1957 High-fructose corn syrup invented.

1975 Average American annual consumption: 70 lbs. of sugar, 4 lbs. HFCS.

1985 US Coca-Cola manufacturers replace sugar with HFCS.

2004 Equal sues Splenda over "Made From Sugar So It Tastes Like Sugar" tagline.

2005 A study suggests fructose causes obesity.

November 2006 Makers of Jones Soda switch from HFCS to sugar; receive angry email from Corn Refiners Association (CRA).

Read More

Income, Education Linked to Processed Sugar Intake

Study finds intake higher in racial and ethnic groups with lower income and education
Intake of sugars added during processing, such as high-fructose corn syrup, is higher in men and in groups with low income and education levels, according to a study in the August issue of the Journal of the American Dietetic Association.

Frances E. Thompson, Ph.D., from the National Cancer Institute in Bethesda, Md., and colleagues surveyed 28,948 adults in the United States regarding their food intake and estimated their intake of added sugars (sugars and syrups that are added to foods during processing or preparation) such as white sugar, brown sugar, and high-fructose corn syrup.

Read More

Monday Mission: Upgrade your Condiment Awareness

Start reading condiment labels and choosing the lesser-of-the-evils kind. Ketchup with less or no high fructose corn syrup or artificial colors. Salad dressing with plain sugar instead of HFCS.

Your mission, if you choose to accept it, is to “choose your own adventure” in the new and exciting field of condiment awareness. Last week in the mental mission, I encouraged you to begin reading condiment labels and being conscious of how many condiments you use and what quantity.

At our house, we have some very condiment-heavy meals. When we have homemade chicken nuggets and baked French fries, we can easily have a dozen condiment bottles on the table. Don’t believe me? Ketchup, mustard, Dijon mustard, honey, 3 different salad dressings, buffalo wing sauce, regular BBQ, spicy BBQ, Georgia Mustard BBQ, Insanity Sauce. There. That’s 12. Do we use a lot of napkins at that meal? Oh, yeah. Am I aware that that’s excessive condiments? Why do you think I’m trying to teach condiment awareness? The first step toward recovery is acceptance of a problem…

Read More

Obama doesn't care about fat people

Better Food Labeling

The problem I’ve found until recently when looking for decent bread at the grocery store is trying t find bread that doesn’t have junk in it. Too much of it in America is made with High Fructose Corn Syrup and other ugly ingredients. When you’re on to scanning the ingredients panel on your fourth loaf you do wonder how US food got into such a problem that we can’t trust how humble a loaf really is.

Read More

Cola’s not always cool

The International Journal of Clinical Practice reported recently that an Australian ostrich farmer who used to drink four to 10 litres of cola a day has developed lung paralysis.

The rising temperature may tempt you to pour litres of chilled cold drinks down your parched throat, but have a care. Recent articles in reputed medical journals have reported a hitherto unknown side effect of glugging huge quantities of cola.

Read More

Diets 101: Why are processed foods bad for your health?

High fructose corn syrup has been linked to increasing obesity levels, heart disease and diabetes.

With your busy lifestyle, it is often easier to grab a pre-packaged or frozen meal. While you score on convenience, those pre-packaged and processed foods are not helping you with achieving overall health. Let’s face it, you may lose weight. But the long-term impacts of processed foods may not be worth it. So why is processed food bad for you?

Read More