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Coaching
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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 Cooking Time: 15 minutes Yield: 4 Servings Prep Time: 5 minutes Cooking Time: 15 minutes Yield: 4 Servings Ingredients: 4 firm bananas 1 teaspoon olive oil 1-inch piece grated fresh ginger 1 tablespoon cinnamon 1/2 tablespoon nutmeg 1/2 cup raisins Directions:
Note:
For information on scheduled speaking engagements, see my events page.
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