What do we know about high fructose corn syrup, and is it good or bad for our health?
looking at a corn field
High fructose corn syrup (HFCS) is a calorie-providing sweetener used to sweeten foods and beverages, particularly processed and store-bought foods. It is made by an enzymatic process from glucose syrup that is derived from corn. A relatively new food ingredient, it was first produced in Japan in the late 1960s, then entered the American food supply system in the early 1970s. HFCS is a desirable food ingredient for food manufacturers because it is equally as sweet as table sugar, blends well with other foods, helps foods to maintain a longer shelf life, and is less expensive (due to government subsidies on corn) than other sweeteners. It can be found in a variety of food products including soft drinks, salad dressings, ketchup, jams, sauces, ice cream and even bread. (http://www.sparkpeople.com/resource/nutrition_articles.asp?id=486)
This is what high fructose corn syrup looks like
There are two types of high fructose corn syrup found in foods today:
HFCS-55 (the main form used in soft drinks) contains 55% fructose and 45% glucose.
There is something about walking into a clean grocery store and walking through the produce section smelling the fresh fruits and vegetables. I love the smell of fresh lettuce, bell peppers, onions, cabbage and tomatoes
Quite honestly, I am not a fan of the fresh FISH section, though they say we should eat fish on a daily basis in order to maintain good health.
I could spend an hour or two walking through the produce section taking in the smells and looking at the fresh fruits and vegetables.
My favorite food of all time in the Philippines and thanks to my sister-in-law Gwen for taking the time to prepare these for me. There are plenty of banana plants in the Cagayan valley so it is just a matter of looking for the plants that have a banana flower on them.
I wished that I still lived in a region where banana flowers are readily available…but, nevertheless, I am looking forward to my return trip to the Cagayan Valley for the great food!
This is a great lunch or dinner with a heaping scoop of white rice!
I love Tocilog, it consists of cut up sausage, a fried egg and a heaping scoop of rice. Usually white rice is served in the Philippines…although there are exceptions as each restaurant has it’s own cooks and has their own way of preparing breakfast. I love my plate of Tocilog with a heaping cup of coffee….with plenty of cream and sugar.
Rambutan is one of my favorite fruits in the Philippines. It looks a bit “hairy” on the outside, so just peel the skin and the inside is so soft and sweet…almost melts in your mouth like candy! Always peel it because sometimes ants or small insects may make their home on the “hairy” part of the skin. WASH them off well when you bring them home. They are VERY YUMMY!
Locally grown bayabas trees in the Philippines (we know them as Guava) are green on the outside and a reddish color on the inside. I was not use to eating Guava that is green on the outside thinking that they are not ripe. In fact, by cutting one in half, they are a watermellon red color on the inside and sweet! They are grown all over the Cagayan Valley and can be harvested all year!
During my in the stay in the Philippines I saw many cacao trees in the Cagayan Valley which were bearing many cacao pods. These are the same fruits that can be dried to make chocolate. I tasted the sweet white beans from a ripe cacao. I wish I could eat cacao all year long. Nevertheless, I am looking forward to returning to the Philippines, buying some land, and planting cacao trees for my enjoyment.!
Calamansi, or Kalamansi, is a citrus fruit native to the Philippines. I saw many calamansi trees in the Cagayan Valley. This is where I got my first taste of the fruit. It seems to be almost like a hybrid of a Lemon and a Tangerine. It is often called the Chinese Orange. The taste, to me, was a bit sour, but is can be squeezed into juice or tea.