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This page includes a lot of fascinating information on the health issues we're facing thanks to unnatural sugars.
Follow me now: fructose (fruit sugar) is one of three monosaccharides, or simple sugars, that can be found in the foods we eat (glucose [basic table sugar] and lactose [milk sugar] being the other two). High fructose corn syrup is kinda fructose on crack. And we're not even supposed to have that much fructose because the liver is the only place that we can absorb fructose in our bodies. Glucose (the main mama of the sugars) can be absorbed in all kinds of places in our bodies, like our muscles, brain, kidneys, heart, AND liver. Consuming MASSIVE amounts of high fructose corn syrup (which, whether you know it or not, we have been trained to do over the past 35 years) destroys our liver and confuses the crap out of our insulin levels. It's added to most processed foods to extend shelf life, but think about it. You could eat healthy, fresh foods tonight (which is, ya know, what you're buying the item for) rather than eating something that is hurting your body and will last longer than your your kid's current favorite pair of shoes. *shudder*
If you want to know what the big fuss about HFCS (high fructose corn syrup) is, read that transcript. It's a dialogue, so it's easier to follow than a humdrum scientific article.
"Fructose actually is a hepato-toxin; now fructose is fruit sugar but we were never designed to take in so much fructose. Our consumption of fructose has gone from less than half a pound per year in 1970 to 56 pounds per year in 2003."
And that is why I'm making my own pizza crust tonight. When I stayed at the Cat's Cradle Bed and Breakfast, the lovely and chatty owner showed us a list of companies that allow/endorse HFCS compared to a list that has banned HFCS from their products. Pillsbury was on the bad side. I usually use their pizza dough, just because I've never made my own before. WELL that's about to change.
Whole wheat pizza crust topped with pesto, mushrooms, spinach, tomato, and mozzarella, here I come. That's tonight's culinary adventure.
Follow me now: fructose (fruit sugar) is one of three monosaccharides, or simple sugars, that can be found in the foods we eat (glucose [basic table sugar] and lactose [milk sugar] being the other two). High fructose corn syrup is kinda fructose on crack. And we're not even supposed to have that much fructose because the liver is the only place that we can absorb fructose in our bodies. Glucose (the main mama of the sugars) can be absorbed in all kinds of places in our bodies, like our muscles, brain, kidneys, heart, AND liver. Consuming MASSIVE amounts of high fructose corn syrup (which, whether you know it or not, we have been trained to do over the past 35 years) destroys our liver and confuses the crap out of our insulin levels. It's added to most processed foods to extend shelf life, but think about it. You could eat healthy, fresh foods tonight (which is, ya know, what you're buying the item for) rather than eating something that is hurting your body and will last longer than your your kid's current favorite pair of shoes. *shudder*
If you want to know what the big fuss about HFCS (high fructose corn syrup) is, read that transcript. It's a dialogue, so it's easier to follow than a humdrum scientific article.
"Fructose actually is a hepato-toxin; now fructose is fruit sugar but we were never designed to take in so much fructose. Our consumption of fructose has gone from less than half a pound per year in 1970 to 56 pounds per year in 2003."
And that is why I'm making my own pizza crust tonight. When I stayed at the Cat's Cradle Bed and Breakfast, the lovely and chatty owner showed us a list of companies that allow/endorse HFCS compared to a list that has banned HFCS from their products. Pillsbury was on the bad side. I usually use their pizza dough, just because I've never made my own before. WELL that's about to change.
Whole wheat pizza crust topped with pesto, mushrooms, spinach, tomato, and mozzarella, here I come. That's tonight's culinary adventure.
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