Corn and High Fructose Corn Syrup
From the Weston A. Price Foundation http://www.westonaprice.org/modernfood/highfructose.html we hear these words on High Frutose Corn Syrup. This except is a small part of a fairly detailed article on the topic. Notice here that Futose is not readily used as is Sucrose, but is stored as fat. Fast foods, and soft drinks make extensive use of Frutose which may be why we are getting fat and not necessarily how much we eat. “There is significant evidence that high sucrose diets may alter intracellular metabolism, which in turn facilitates accelerated aging through oxidative damage. Scientists found that the rats given fructose had more undesirable cross-linking changes in the collagen of their skin than in the other groups. These changes are also thought to be markers for aging. The scientists say that it is the fructose molecule in the sucrose, not the glucose, that plays the larger part.20
Because it is metabolized by the liver, fructose does not cause the pancreas to release insulin the way it normally does. Fructose converts to fat more than any other sugar. This may be one of the reasons Americans continue to get fatter. Fructose raises serum triglycerides significantly. As a left-handed sugar, fructose digestion is very low. For complete internal conversion of fructose into glucose and acetates, it must rob ATP energy stores from the liver.21
Not only does fructose have more damaging effects in the presence of copper deficiency, fructose also inhibits copper metabolism–another example of the sweeteners double-whammy effect. A deficiency in copper leads to bone fragility, anemia, defects of the connective tissue, arteries, and bone, infertility, heart arrhythmias, high cholesterol levels, heart attacks, and an inability to control blood sugar levels.22″
Have you ever watched “The Biggest Loser” where severly overweight people lose masses of weight in short periods through rigorous exercise and diet. Maybe the biggest contribution to these players is the severe reduction in High Frutose Corn Syurp. Remember many of these contestants were fast food or snack food junkies. We also might consider how much MSG added to the old “gotta have more” trick it plays on the brain. And if our body is not nutritionally satisified it will naturally ask for more.
Some research has shown in labe rats unhealthy results with damage to internal organs. Where the normal person may never consume enough to cause serious health problems do we need a product that converts directly to fat rather than energy.
One 12 ounce can of soda has 13 teaspoons of High Frutose Corn Syrup (sugar) and the FDA suggest 10 to 12 teaspoons a day. Now those of you going for that Big Gulp are in a whole new catagory. A 72 ounce beverage will contain about 75 teaspoons of High Frutose Corn Syrup, just where do you want to glue that fat on to your body. Remember the liver is converting 75 teaspoons of sugar directly to fat that you will later want to burn off.
Hi, brother, please, need your help.
Can you recommend me a good quality beer which easy to find any where in the world!?
100 times thenks. I am vaiting for answer!!!
Almosyday your request may be one of the hardest to answer since even in quality beers there is plenty of controversy. As you know there are dark and light beers and all those near beers. There is even ale and pale ale. I once had the unique experience of drinking a beer that did not have a hops taste. It was like drinking water and where interesting water is cheaper if the beer has no taste. To most beer drinkers it is a waste of good processing. I have seen some of the wilder beers with added flavorings in the grocery store and am not sure I am ready for a strawberry beer, but someone is buying it or they would not be making it. It just does not sound right!
I have tried the more expensive beers thinking price demands quality in taste. Where good, price was not necessarily a determinant for a great taste experience. Micro breweries have held the greatest interest for me since you are open to a new experiences and are spending as much time qualifying the brewers mix as part of the tasting experience. I might start with their dark beer or risk one of their newer options. Sometimes less courageous I ask for the most popular (that does not always work).
I suppose what I am saying in a roundabout way is I cannot name a specific brand that everyone would agree on as a good quality beer and that could be found anywhere in the world.
If you are after consistency that may not be possible since a regionally grown hops or water can influence the outcome slightly. If you are after the experience I would look to the regional beers or micro breweries, then it becomes a tasting experience where there is also something to discuss with your friends. And for most of us a good beer is usually had with good conversation whether sports, business or just kicking back. If you don’t like the beer try another version or brand, worst case you have plenty to talk about comparing experiences as you travel and that ain’t all bad.
And if you are among strangers there is no better way of starting a great conversation than asking what is the recommended local beer. In Colorado you will find Coors fans and St. Louis those rallying around Bush. Is it really a great beer or a great company that supports the community and has invested in the marketing.
Finally, your tastes and mine will certainly vary determining the number of taste buds you have impacting your sensitivity to tastes and which tastes you prefer. Children can down sugar left and right, their body craves it. Tart beyond belief can be consumed by them as they suck on a lemon or eat those super tart candies. As we age we tend to prefer darker heavier tastes and find our tastes shifting. We also can become bored with the same thing over and over.
If you prefer a light flavor to go with that burrito go for the paler beers. Want a real hops punch to go with those spicy barbeque ribs think dark. Did you know that where ice cold beer is refreshing, it loses some of its flavor or our ability to taste the difference as it gets colder. Ice cold may not be the way to go.
Hope this helps and good luck in your travels.
Great post! Just wanted to let you know you have a new subscriber- me!
Nice to have you with us Andrew. We are excited about our articles and will shortly be releasing a book (July/August)through Amazon.com filled with recipes that help people eat the fun stuff without the chemicals. We are incorporating a number of junk foods that come quite close to the real thing. In some cases we could not resist and had to make it better. One dark mustard recipe is made with a dark ale. I am working on the recipe today and will be the initial taste tester. Someone has to do it. It will have a little cummin and horseradish so it will have a little kick, but will be great on sausage and brats.
Beer is also good when making a barbeque sauce. No, in the sauce. The darker ales are better for the barbeque sauce. Lighter beers provide lift and a great batter for frying fish and chicken.
I think I will try to recommend this post to my friends and family, cuz it’s really helpful.
You, your friends and family are welcome to visit us, we are always interested in new readers and what is on their mind when it comes to good eating. Or helpful hints on how to avoid the bad chemicals. We spend a lot of time researching how to enjoy all the great foods including the fun stuff and avoiding the chemicals. The other day I was making a homemade version of a heathbar (a favorite of mine) and several days before that we were testing new recipes for marshmallows and marshmallow creme and Fluff. They all turned out great and have none of the harmful chemicals manufactures insist on adding.
I found an interesting note for the book we are writing. Did you know the marshmallow got its name from the marshmallow plant. The plant has a sticky substance that was used in France in 1643 to create the first marshmallow. The common name for the plant was derived from the fact that it is a mallow plant (one with a sticky sap for a center) and that it is found in the marsh. A candy was made from the same plant, sticky but not a marshmallow as we know it that was used in Egypt 2,000 years ago. Kind of puts a whole new spin on a simple squishie white marshmallow.
If you make your own marshmallow you can add flavorings like chocolate, strawberry and a whole host of other flavors. Aah maybe not liver. Now I have to try making Black Carmel, it is the same way you make any carmel, you just have to get it to 410F without burning and it is right on the cusp of burning. Once the water has evaporated from sugar its temperature rises very fast and it is very sensitve. reaching this temperature and not exceeding it will be a real challenge and I have not acquired a taste for burnt sugar. My question, never having tasted Black Caramel before is what does it taste like?
The more I learn, the more I want to know. This adventure has opened so many doors and experiments. I hope our experiences challenge others to play with thier food as well.
Ack, my comment didn’t come out the way I’d liked it to.
I rarely comment on blogs but yours I had to stop and say Great Blog!!
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