It’s time to look beyond the soda pop factor and look for new ways to avoid the altered corn sugars, and all you need is some time, some basic ingredients, and if you can spring for a bread machine, it is a definite plus.
Today you all in for a treat, because I am giving you a simple Italian bread recipe that has become the staple bread in my household. We have not bought any commercial breads, with the exception of Arnold’s Whole Wheat (labeled No High Fructose Corn Syrup) since it was discovered.
1 cup warm water
2 Tbsp extra virgin olive oil
3 cups bread flour
2 tsp sugar or 3 tbsp honey
1/2 tsp salt
2 1/2 tsp bread yeast Read more...(223 words, 1 image, estimated 54 secs reading time)
When you are reading labels, if you are doing your best to avoid HFCS, you might see other labels in their place. Dextrose is a common sugar that often pops up, and even though its definition is “dextrorotary glucose”, meaning “Sugar rotated to the right” there is more to it than what it shows. Dextrose is another altered corn sugar that should be avoided along with HFCS, and is another stop along the Maize Maze when it comes to sweeteners. According to Livestrong.com, dextrose is known to cause fluid imbalance, which often leads to edema, or as you have heard it called “swelling of the legs”. It is a symptom common among older people, but with more and more dextrose consumption being taken in by young people and children, edema is no longer an old person’s symptom.
Acoording to Livestong.com:
Fluid Overloading Read more...(376 words, 1 image, estimated 1:30 mins reading time)
We all know it’s out there, and just about everything, in some manner. It’s HFCS, and it is a slow poison, but not so slow that it does not effect children as well as adults.
How do we avoid these supposedly “natural” ingredients that have nothing to do with nature? Cut down on the number one product that most people in North America take in that contains HFCS, commercial carbonated drinks. I know many will not want to give up on their favourite soft drinks, but once you read some labels, you might find some new flavours out there that will replace your old stand-bys and still give you that sweetness you crave. Some are even made by the cola giants themselves.
Look also for imports, because many countries have outlawed HFCS, and some still use the recipes put in place before 1976 when making their drinks.
Domestically, look for Jones Soda, any Pepsi product with the name “heritage” or “throwback” on the label. Sierra Mist Natural, regular and cranberry are great non-caffinated sodas, too. Look also for store brands, like Winn Dixie Chek Natural or Wynn and Lovett European-Style. From Mexico, and usually found in the Latin foods section of most markets, one can find Barrilitos, Jarritos, and pre-1986 style Coca-Cola. Jarritos comes in a great array of flavours, many people would not consider, like Guava, Red Grapefruit, and Mandarin Orange.
This is just the beginning of how to take your body back to the pre-HFCS days, and it might not undo all the damage right away, but it will stop what has already been started. How you chose to do this is in your own mind, but by looking for these simple labels, you will have a tasty time doing it. Read more...(294 words, 2 images, estimated 1:11 mins reading time)
Okay, it seems pretty simple, take a corn-based glucose, break it down modify it so it sweeter, then put it back together for a cheaper, altered version of the original, and sell it to every food manufacturer out there. It might be cheap, and effective, but the side effects are far greater than the process. Here is the description of HFCS according to Wikipedia:
High-fructose corn syrup
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High-fructose corn syrup (HFCS) – also called isoglucose, maize syrup, or glucose-fructose syrup in the UK, and glucose/fructose in Canada – comprises any of a group of corn syrups that has undergone enzymatic processing to convert its glucose into fructose and has then been mixed with pure corn syrup (100% glucose) to produce a desired sweetness. In the United States, consumer foods and products typically use high-fructose corn syrup as a sugar substitute. In the United States, it has become very common in processed foods and beverages, including breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments. Read more...(303 words, estimated 1:13 mins reading time)
This is a project I’ve been wanting to take on for quite some time. It seems that the corporate food companies have been poisoning us for decades using altered corn-based products and sweeteners. Maize is not under attack here, for it has been a staple grain crop in the Americas for millenia. The alterations came only recently within the last few decades, and with that, the poor alteration of our bodies and our lack of energy. What I want to address here is ways to get away from the damage that they might have already caused to millions of what could be normally healthy people across the globe. It’s time to educate the world about altered maize and other low cost additives and how they have caused what used to be our nutritionally sound diets to spiral out of control. Read more...(196 words, estimated 47 secs reading time)