The high fructose corn syrup debate

High fructose corn syrup (HFCS) is a large topic of debate in nutrition circles lately. And frankly it drives me nuts. I was furious with the ads from the Corn Refiners Association came out saying HFCS isn't that bad. 

Here are some of their arguments: 

• The American Medical Association (AMA) recently concluded that "high fructose corn syrup does not appear to contribute to obesity more than any other caloric sweeteners."
• Research confirms that HFCS is safe and nutritionally the same as table sugar. 
• HFCS has the same calories as table sugar. 
• The U.S. Food and Drug Administration  claims HFCS is "generally recognized as safe."
• HFCS keeps foods fresh, enhances flavors, retains moisture and maintains consistent flavors. 

Here is where I get on my soap box. 

As to the comment from the AMA, "does not appear" is the biggest research copout trick out there. No one ever said it was worse than those other sweeteners, so that argument is irrelevant. And comparing it to table sugar doesn't make too much sense either, considering studies are showing that too much of that is bad for us too. 

I am sure that the corn syrup part isn't all that bad. It is the high fructose part and what they had to do to alter it thats makes me check my food labels twice. Its a preservative! How can that be good to eat? Our bodies were designed to eat fresh food, not chemicals to make it last longer so that the companies can make a buck. 

Their main argument is it's fine in moderation but frankly, it seems as a culture, moderation has left our vocabulary. Most things are fine in moderation, but it is the keeping it in moderation part that is tricky. 

Here are some of the ads that ran about high fructose corn syrup. 

Healthy food on a budget

Its official, the country is in a recession, and has been for a while. I know from personal experience, the majority of my paycheck is spent on food, and attempting to eat healthy makes the bill even larger. On the Canadian Broadcasting Centre's Web site, Tara Kimura addresses food shopping on a budget (just because it's from Canada, doesn't mean it's not valid here too).

Kimura talks about the penny pinching culinary skills that rose out of past economic hardships (like world wars and economic depressions). But we seem to be in a bit of a pickle. Most foods that are budget and waistband friendly seem to be non existant. Or are they? Why can't we do what our grandmothers (or great grandmothers) did?

We have easier options! Simple as that. Who wants to go through the trouble? But there are some simple ways you can have the best of both worlds.

Registered dietitian Andrea Holwegner gives these tips.

• Shop fresh, seasonal produce.
• Frozen fruits and veggies are a great alternative. They are frozen at the peak of freshness, and they may be better than some fresh fruit you are grabbing, and it can be cheaper.
• Dried or canned legumes (beans, lentils and such) are the cheapest sources of protein. And on a personal note, so is tofu. Take the cringe off your face and try it! There are many ways (like baking) to cook it that changes the texture and enhances the flavors you add.
• Buy grains in bulk (like oatmeal, instead of instant pouches). They last a while and are budget friendly.
• Buy the pasta and rice plain and add your own flavor. Its cheaper, and you can get a variety for less.

Basic line, get creative. Look up recipes from times when the economy was worse than it is now, and see how all those families made it work. Think of it in a positive light, cut down on the expensive stuff while you can, and it will seem oh so much better when you indulge.

Eating green means more than just veggies

You can't go far without hearing something about green. A new green car, a new green clothing line, it seems like everything is going green these days. But what does that mean? Basically it is anything that is good for the environment. But when we think of our food going green, the first thing that pops into our mind is vegetables.

But that is not necessarily the whole picture. In an article in the Modesto Bee, writer Chris Macias highlights Gopal Kapur and his passion for green food.

"Think of Kapur as more of a food philosopher, and one who's preaching a meal plan to promote environmental and social awareness," Macias said.

Instead of emphasizing a restrictive diet, Kapur's Family Green Survival program only focuses on modifying your diet two days a month. The days you follow the program are called "survival eating days" which Kapur recommends once a month, is to eat 800 to 1,000 calories per day, a reality for poor people around the world.

So what does going green mean when it comes to what's on your plate? Eating foods raw (obviously not meats, that would be gross and unsanitary) and using less electronics on your food is the main idea of the plan.

Another way he goes green is by omitting bottled water. Less waste when hydrating, he claims.

"The average American eats 3,654 calories per day, and that spikes to 5,000 in the holidays," said Kapur. "In the developing world, people eat 800 to 1,400 calories a day. 'Survival eating' is a day to eat like the poor people eat. It's not about guilt, but to be appreciative of our abundance and have empathy for people who don't have as much as we do. If you're hungry by the end of the day, be thankful you're hungry by choice and not out of need."

Maybe following the survival guide everyday is a bit excessive, but think about the impact of your food not only on your body, but also the world around you.



This recipe may not be entirely raw, but it is pretty darn close, and delicious! It is from Heidi Swanson's recipe blog.