It’s Friday – let’s have a good old-fashioned debate! 🙂
Oh but first…I know I said back in Weighty Decisions that I wasn’t weighing in until Nov 1st…but I weighed in this morning. Guess what? I dropped SEVEN POUNDS! Yay!!! So, I’m down to 353. I feel super proud of that weight-loss especially coming off a very tough week emotionally. Just goes to show, I CAN kick-ass at weight-loss even when life gets crazy.
Now….onto the debate! 🙂
I’ve been doing a lot of reading about High- Fructose Corn Syrup (Corn Sugar/Glucose/fructose syrup or Maize syrup as it may also be called) and there seems to be two clearly divided schools of thought:
HFCS is the devil and needs to be abolished from your diet.
HFCS is made from corn, which is natural and therefore fine.
I mentioned before that I enjoy reading diet books – I like to see if there is new, breaking information out there that will quickly solve the “Why am I fat?” riddle. In an effort to stay up to date I recently read “Master Your Metabolism” by Jillian Michaels. I love her DVDs (more on why 30 Day Shred might kill me later…) but this was the first book I had read. She is very sciencey – a bit over my head at times, but she has one big point in the book that has stuck with me weeks after reading the chapter: High fructose corn syrup (HFCS for short) is in EVERYTHING….and I mean EVERY-THING and it’s awful for you! Barbecue sauce, ketchup, Crackin’ Oats (which I loved in my Greek yogurt!), RICE KRISPIES! How has it been snuck into so many foods without our knowledge? Is it directly linked to weight gain? I knew it was in soda (which I don’t drink) and “juice drinks” – the ones with funky colors and no actual fruit. But, RICE KRISPIES?! For the love of Pop! How could Snap and Crackle let that kind of crap into their cereal? I’m heart broken!
There is a commercial I’ve seen frequently about how “red drink” is actually good for you because it’s made from corn:
If you haven’t seen it, I highly encourage you to watch it and then consider this….
Just because you call something “all-natural” does it really mean it’s all natural? I’m not so sure….which is why I’m yapping about this today. “In September 2008, the Corn Refiners Association launched a series of United States television advertisements that stated that HFCS “is made from corn”, “is natural” (changed from previously stated “doesn’t have artificial ingredients“), “has the same calories as sugar or honey“, “is nutritionally the same as sugar”, and “is fine in moderation“, in the hopes of keeping consumers from avoiding HFCS products.” (says the almighty oracle Wikipedia about this commercial).
I’m not so sure I’m not buying it!
Wikipedia also says: “HFCS comprises any of a group of corn syrups that has undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. In the United States, consumer foods and products typically use high-fructose corn syrup as a sugar substitute. In the United States, it has become very common in processed foods and beverages, including breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments. Some allege that HFCS is in itself more detrimental to health than table sugar (sucrose); others claim that the low-cost of HFCS encourages overconsumption of sugars.”
SOUP? Oh yes, it’s in SOUP! Yesterday I had a can of “Soup at Hand – Creamy Tomato Parmesan Bisque” and guess what? There it was on the label, ingredient # 3. If you didn’t know, ingredients are listed on a label in order of quantity. So, the soup is composed primarily of water, then tomato puree, then HFCS…?! WHY IS THERE SUGAR IN MY SOUP?! I’m honestly at a lost.
“Red drink”, candy, processed sugary junk? Yup – I understand why it’s there. I don’t understand why it would be in a savory item like soup. A friend of mine pointed out that it’s even in *bread crumbs* – hold up! Why do my bread crumbs need to be sweet?! Is it also acting a preservative? I think I need to do a lot more research on this.
I read an article sent to me by a friend and it had a great except I want to add in:
“The question is why did it make us so fat. Is it simply the Big Gulp syndrome — that we’re eating too many empty calories in ever-increasing portion sizes? Or does the fructose in all that corn syrup do something more insidious — literally short-wire our metabolism and force us to gain weight?
The debate can divide a group of nutritional researchers almost as fast as whether the low-carb craze is fact or fad.
Loading high fructose corn syrup into increasingly larger portions of soda and processed food has packed more calories into us and more money into food processing companies, say nutritionists and food activists. But some health experts argue that the issue is bigger than mere calories. The theory goes like this: The body processes the fructose in high fructose corn syrup differently than it does old-fashioned cane or beet sugar, which in turn alters the way metabolic-regulating hormones function. It also forces the liver to kick more fat out into the bloodstream.
The end result is that our bodies are essentially tricked into wanting to eat more and at the same time, we are storing more fat.” You can read the rest of the article here.
So, is HFCS the reason why I’m fat??
Is it possible to avoid it completely?
Do you avoid it in your own diet?
Do you read labels of everything you eat?
Sound off peeps!