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November 2008
"Freedom is actually a bigger game than power. Power is about what you can control. Freedom is about what you can unleash." ~Harriet Rubin When is a Food Not a Food? To make HFCS,
the complex process of refinement utilizes three different enzymes to break
down cornstarch; two of which are genetically modified. As it is becoming HFCS,
an industrially produced bacterium creates an enzyme called alpha-amylase to
start breaking down the sugars. Next, they use an enzyme called glucoamylase
that is produced by the fungus aspergillus in a fermentation vat. A third
enzyme, glucose-isomerase, converts glucose to about 42 percent fructose and
50 percent glucose. Two more steps take this mixture to 90 percent fructose
and then back-blend it with the original mixture to produce a 55 percent
fructose sweetener known as HFCS. Common foods
like jam, ketchup, cookies, bread, pasta sauce, and even beer contain HFCS.
Even though the process of making HFCS is complicated, it is still cheaper
than sugar. The problem is that our bodies react quite differently to fructose
than they do to sugar or sucrose (part glucose and part fructose). Researchers
separated glucose and fructose in a study with rats. The glucose group
wasn’t affected, but the fructose group had major health problems. They had
anemia, high cholesterol and heart hypertrophy (their hearts enlarged until
they exploded). The males also had delayed testicular development, while
females weren’t able to reproduce. In
addition, only the liver can metabolize fructose, so all the fructose rats had
fatty livers that appeared to be the same as one would see after a lifetime of
abusing alcohol. The Corn
Refiners’ Association recently spent $30 million on an ad campaign to send
the message that HFCS is no worse for you than sugar (SweetSurprise.com).
While those of us concerned about health can’t begin to spend that kind of
money, we can each do our part to educate people about the truth. Another
website, www.westonaprice.org,
spells out many of the dangers in consuming HFCS.
You
might be wondering what alternatives you have. Today, several organic food
stores and some supermarkets offer a varied selection of natural sweeteners.
Xylitol, which is beneficial to teeth and gums, is now on grocery store
shelves. Agave Nectar, which comes from a cactus is low glycemic and
safer for diabetics. Stevia is made from the Stevia leaf and, like Agave, is a
low-glycemic product. Other options include Brown Rice or Maple Syrup and
Honey, which are not as low on the glycemic index, but do contain some
nutrients. For more information on the dangers of sugar, see my Events Page for an upcoming Sugar Blues Talk.
Baked Bananas
Prep Time: 5 minutes
Prep Time: 5 minutes Ingredients: Directions: Note:
For information on scheduled speaking engagements, see my events page.
Forward to a Friend It’s such a pleasure to help those closest to us become happier and healthier. Please forward this newsletter to friends, family members or colleagues who might be interested and inspired by it. Contact me today to schedule your consultation.
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Coaching
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2008 Articles:
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High Fructose Corn Syrup (HFCS) is in nearly all processed foods. Actually,
more sweetener from corn is now used in processed foods than either sugar cane
or beets. In the DVD King Corn, two
MIT graduates have their DNA analyzed from hair samples after taking a road
trip that consisted of eating at every fast food place along the way. Like the
majority of Americans eating processed food, the two young men found that they
were basically made up of corn! They went on to Iowa to grow an acre of corn
and follow it through its journey to a convenience store in New York City,
learning about its connection with the deadly disease of diabetes in the
process. I highly recommend this documentary—it’s very eye-opening.
