Finally, a smoking corn cob....
Many of you know that I went macrobiotic in an attempt to heal my battered body. (I didn't do the battering, by the way -- which is probably why I'm doing as well as I am.) Since I make most of my food from scratch, I don't see trans fats or high fructose corn syrup very much. Mostly I use maple syrup and agave nectar, the first having lots of wonderful trace vitamins, minerals, and flavors, the second a good sweetener that can be cooked with and does not spike blood sugar. I use real (fair trade organic) sugar and brown sugar, when I need a heavy gun. I have slowly added corn back into my diet -- but it arrives as fresh corn, or corn tortillas.
Here's an article referring to the first real study on high fructose corn syrup vs. sugar/glucose. All sugars are not the same, it appears:
http://www.alternet.org/food/144816/high_fructose_corn_syrup_proven_to_cause_human_obesity/
http://www.timesonline.co.uk/tol/news/uk/health/article6954603.ece
Do I think that this is THE cause of the rapid increase in human obesity in so-called first world countries? No. Do I think that it contributes greatly to this phenomenon? Mais, oui.
And as an aside -- why do Chilean blueberries this year have no flavor? I'm ready to toss the rest of this box....
Here's an article referring to the first real study on high fructose corn syrup vs. sugar/glucose. All sugars are not the same, it appears:
http://www.alternet.org/food/144816/high_fructose_corn_syrup_proven_to_cause_human_obesity/
http://www.timesonline.co.uk/tol/news/uk/health/article6954603.ece
Do I think that this is THE cause of the rapid increase in human obesity in so-called first world countries? No. Do I think that it contributes greatly to this phenomenon? Mais, oui.
And as an aside -- why do Chilean blueberries this year have no flavor? I'm ready to toss the rest of this box....