High-Fructose Corn Syrup: the Sequel

Here they go again: the Corn Refiners Association has aired at least two more TV commercials touting the ‘merits’ of high-fructose corn syrup; actually, they’re repeating the same message as before. For those who haven’t had a chance to view the commercials, her are a few brief synopses of the ads:

  1. At a children’s birthday party, one homemaker doubts that a second homemaker cares about her children as the second homemaker pours a cup of bright red fruit drink. Upon the first homemaker mentioning that the red beverage is sweetened with HFCS, she draws a blank when asked about its demerits; the second homemaker rattles off that it’s made from corn and okay in moderation.
  2. Two teen boys/young men are at a breakfast table; one mentions to the other that the breakfast cereal on the table has HFCS, but (surprise! surprise! surprise!) draws a blank when asked about its demerits; the other young man echoes the sentiment of the second homemaker in the birthday party spot, that the (clearly artificial) sweetener is acceptable in moderation.

Are you kidding me? I’d expect young men not to be fully educated on basic nutrition (I have three stepsons, one of whom passed away in February; young men tend to eat anything that will fuel them, whereas young women are encouraged to eat more conservatively and more healthfully); the homemakers’ ad, I found disturbing, especially since the second homemaker seemed to scorn the first one for being concerned about what the children at the party consume. The first homemaker in that ad could easily have had diabetic or borderline diabetic children whose diets require that they avoid HFCS; how presumptuous of the second homemaker to assume that none of the children would be affected by the artificially-sweetened drink.

Time magazine questioned the validity of the ads, as do other sources; for more information, please visit http://www.time.com/time/health/article/0,8599,1841910,00.html The article also mentions that the ad campaign is due to go on for 18 months. As if 28 years of HFCS being ubiquitous in common food and beverages were not scary enough, now they intend to actively promote it for another year and a half, given the known and scientifically-proven dangers of it? Other links to the doubts and dangers of HFCS are:




http://www.sweetsurprise.com (yes, I am being the devil’s advocate here and including the site that is linked to all those TV ads so that you can see their position on HFCS)

It should be noted that the Food Navigator site only talks about the link between fructose and fat build-up; if natural fructose in excess can do that, what of HFCS, which is always in excess? As for the ads, what’s so wrong with putting raw sugar or honey (two natural, minimally-processed sweeteners) on (preferably whole-grain) breakfast cereal or making lemonade or fruit punch from real fruit and real sugar or honey? And why does the Corn Refiners’ Association think people are so misinformed as to believe the obvious skewed ads, when a more intelligent conversation would present both sides clearly (let the ‘opponent’ talk of the doubts and dangers of HFCS instead of looking clueless in front of the proponent)?



High-Fructose Corn Syrup: the Movie

I just saw a highly disturbing commercial on TV yesterday: a woman has unwrapped a popsicle and her male companion is trying to tell her that the frozen confection has high-fructose corn syrup in it, but he draws a blank when he tries to tell her the dangers of the (primarily artificial) sweetener. She tells him something to the nature of HFCS being just as safe as regular sugar and that occasional use is perfectly acceptable. He then asks her why she only brought one of the frozen treats. The URL for the site promoting HFCS is: http://www.hfcsfacts.com.

I went to the site and saw picture after picture of corn, as if HFCS were gathered by merely squeezing the juice from corn kernels and using the liquid as a sweetener. Obviously, the process of creating HFCS is a hell of a lot more complex than that. I then navigated to a page on the same site titled, “Top Published Myths About High Fructose Corn Syrup (HFCS)”: listed are facts about HFCS versus their spin on HFCS that they deem fact. Feel free to read this at your leisure; this entry I found really disturbing:

“Myth”: HFCS is not natural. (quotes mine to emphasize their position versus simple logic)
“Reality”: HFCS, like table sugar and honey, is natural. HFCS is made from corn—a natural grain product. HFCS contains no artificial or synthetic ingredients or color additives and meets the Food and Drug Administration’s policy for use of the term “natural.”
(quotes mine to emphasize their position versus simple logic)

Bullshit. Nothing about high-fructose corn syrup is natural except its source! If the Food and Drug Administration has such lax rules as to what constitutes a natural foodstuff, it’s no wonder that children in particular are developing adult degenerative diseases and disorders such as Type 2 diabetes, heart disease, liver disease, asthma, bronchitis, and other disorders that their grandparents knew nothing of when they were the same ages. Yes, there are other factors that are readily controllable, such as the amount of activity children get and their individual metabolisms; still, food is the one substance from which we can never totally abstain for extended periods of time without detriment or death!

Oh, yeah, back to Ms. Popsicle: she mentioned that occasional use of HFCS is perfectly acceptable and poses no threat. This argument is highly flawed from the get-go because it’s in nearly every prepared food with any degree of moisture in it: how the hell can you have occasional use of HFCS when it’s in sodas, juice beverages, ice cream, cookies, fruit-, vanilla-, and chocolate-flavored yogurt; bread, crackers, pasta sauce, ‘granola’ bars, barbecue sauces, salad dressings, pancake syrup, breakfast cereal, coffee flavorings, cocktail flavorings, iced tea drinks, ketchup, peanut butter, applesauce, sports drinks, flavored water, baked beans, canned pasta dinners, pet food, – and, oh yeah, popsicles? Many homemakers turn to processed foods as a quick way to feed their families, not realizing that they’re disrupting the systems of their spouses, companions, children, and even pets.

Sugar is what fuels our bodies; about this there is no argument. Honey is processed by bees and has been processed by bees for approximately 100 million years, give or take a millennium. Ancient people and animals have eaten honey as a natural source of sweet energy for thousands of years; even King David, when he was just a member of King Saul’s court, ate honey when his troops were forbidden to do so by Saul. His behavior was much more cheerful after he ate the golden bee-processed food. The ancient Indians (from India, not the First Nations of the Americas) derived raw, brown sugar from sugar cane. Millions of years of updates and 2.0s and beta testing by the Creator of the universe and everything within it, and scientific evidence that bears this out, have concluded that sugar in natural forms, such as sugar cane, honey, and fruit, are healthful for the body provided they are not eaten in excess. It is nearly impossible to eat natural sugar in excess because the body will not let you overdose on natural sugar; your body can only process so much before it says to the brain, stop, I’ve had enough for now. Only when the body is malfunctioning will your body overdose on sugar.

Yeah, I said it: overdose on sugar. Sugar doesn’t have the allure of the illegal street pharmaceutical, but it messes up the body the same way when the sweetener is unnatural, such as the highly-processed, chemically-derived high-fructose corn syrup. Feel free to go to the following URLs for more information on how HFCS disrupts everything about the human body:

http://www.menstuff.org/issues/byissue/highfructose.html#facts – a highly fertile source of links to many of the URLs mentioned here.

http://www.westonaprice.org/motherlinda/cornsyrup.html – tells you briefly how HFCS is made (small hint: it isn’t bees disco-dancing at an apiary [bee farm])

http://en.wikipedia.org/wiki/Honey_bee – While not related to HFCS except as a sweetener, it nonetheless is a contrast, showing how a natural sweetener is produced.

http://www.westonaprice.org/modernfood/highfructose.html – Shows proof that HFCS wreaks havoc on the body and tells how.

Check the menstuff.org one first, as it has many links. Meanwhile, let’s leave Ms. Popsicle alone with her unaware companion. Better yet, Ms. Popsicle should 86 the frozen ‘treat’ and she and her companion can go to a farmers’ market, natural foods store, or berry farm, buy a few quarts of fruit, and make their own frozen fruit bars.


A Loaf for the Vegans

PeaNot “Meat” Loaf


1/2 cup peanuts
2 TB olive oil
One onion, diced
One large garlic clove, minced
One cup mushrooms, cleaned and chopped
2 cups cooked black beans
1 cup dry whole wheat bread crumbs
1/4 to 1/2 cup vegetable broth, as needed
1/2 cup cooked oatmeal
1/4 tsp. dried thyme
1/2 tsp. dried sage
1 tsp. dried basil
1/4 cup minced fresh parsley
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
2 TB ketchup
Freshly ground black pepper, to taste
1 tsp. salt


Preheat the oven to 350º. Spray a loaf pan or 8×8 square baking pan with nonstick spray and set aside (an 8×8 pan makes a crisper loaf).

Grind the peanuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you’ve chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of PeaNot “Meat” Loaf make a great sandwich filling.

I generated this recipe courtesy of http://www.veganlunchbox.com/loaf_studio.html. I apologize for neglecting the vegetarians and vegans out there in not having a dinner loaf recipe as a meatloaf alternative. Feel free to use ingredients your family likes or can eat.