Instead of telling you how to do something, this Instructables is about how NOT to. How NOT to eat corn syrup. And not just for a day or two either, we're talking 40+ days here.
A few years ago, I decided to give up Corn Syrup for Lent. Since it's that time of year again, I thought I'd share what I did, how I avoided corn syrup, and what the unexpected results were.
While I come from a Christian background, my family was not Orthodox. We did not traditionally celebrate Lent. However, I really like and respect the idea behind it, one of self-control, reflection, giving thanks, and personal improvement.
I also wanted to try to give something up that would be very challenging, to really make me think about it, and something that might have unexpected results.
So, I challenged my self to not eat any corn syrup from after Fat Tuesday, all the way to Easter. No High-Fructose, no regular corn syrup, and no corn syrup solids. How did I do? Come along and find out!
A few years ago, I decided to give up Corn Syrup for Lent. Since it's that time of year again, I thought I'd share what I did, how I avoided corn syrup, and what the unexpected results were.
While I come from a Christian background, my family was not Orthodox. We did not traditionally celebrate Lent. However, I really like and respect the idea behind it, one of self-control, reflection, giving thanks, and personal improvement.
I also wanted to try to give something up that would be very challenging, to really make me think about it, and something that might have unexpected results.
So, I challenged my self to not eat any corn syrup from after Fat Tuesday, all the way to Easter. No High-Fructose, no regular corn syrup, and no corn syrup solids. How did I do? Come along and find out!
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Signing UpStep 1: Read Labels
The very first trick is to read labels!
How do you know what you are eating, if you don't read the ingredient list?
In general, American labeling laws are fairly good. The label will list everything in the product as well as it's country of origin. (We unfortunately do NOT yet list genetically-modified ingredients, but by avoiding corn syrup, you'll be avoiding a lot of GMOs as well.)
Ingredients are listed in order of most to least, based on weight. If Corn Syrup is the second ingredient, it means there's less of that than the first ingredient, but more of it than the third.
You'll also sometime see Corn Syrup listed more than once. It's not uncommon to see beverages with an ingredient list of "Water, High Fructose Corn Syrup, Corn Syrup,......"
Beverages, such as soft-drinks are what we usually think of when it comes to corn syrup, but read ALL labels, it's also common in something as simple as bread, and "corn syrup solids" are common in powered beverage mixes and non-dairy creamer.
Another interesting bit on labeling laws, when the product name is on the front of the box or can, it ALSO must be listed in order of the weight of the ingredients. I once saw a box of frozen Salisbury Steaks and notice that it actually read in very small print "Beef Gravy and" and then in HUGE PRINT "Salisbury Steaks"! The product being bought was actually gravy with a little beef, not the other way around!
How do you know what you are eating, if you don't read the ingredient list?
In general, American labeling laws are fairly good. The label will list everything in the product as well as it's country of origin. (We unfortunately do NOT yet list genetically-modified ingredients, but by avoiding corn syrup, you'll be avoiding a lot of GMOs as well.)
Ingredients are listed in order of most to least, based on weight. If Corn Syrup is the second ingredient, it means there's less of that than the first ingredient, but more of it than the third.
You'll also sometime see Corn Syrup listed more than once. It's not uncommon to see beverages with an ingredient list of "Water, High Fructose Corn Syrup, Corn Syrup,......"
Beverages, such as soft-drinks are what we usually think of when it comes to corn syrup, but read ALL labels, it's also common in something as simple as bread, and "corn syrup solids" are common in powered beverage mixes and non-dairy creamer.
Another interesting bit on labeling laws, when the product name is on the front of the box or can, it ALSO must be listed in order of the weight of the ingredients. I once saw a box of frozen Salisbury Steaks and notice that it actually read in very small print "Beef Gravy and" and then in HUGE PRINT "Salisbury Steaks"! The product being bought was actually gravy with a little beef, not the other way around!
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Thanks for sharing!!
I don't think its in many foods/drinks in Australia.
I can't remember the last time i saw it in an ingredients list.
We produce a tremendous amount of corn here, and unless otherwise stated, you can assume that it IS genetically-modified.
The only real way to avoid GMOs is to buy organic foods.
If nothing else, it's a lot of empty calories.
Since it's a liquid, it can be pumped about, which is a bit of a benefit on the production side of things.
Which is weird, because before European settlement Honey and banksia nectar were the only sweeteners used, and then for a while into the European settlement honey was much cheaper than sugar and used in place of sugar because it was easier to get.,.. now of course sugar is there
Seriously - even check your meats. If you bought sausage, or even some brands of bacon, there's hfcs in there!!!
On yet another note, my neighbors went on a trip to Italy and discovered PIZZA OVENS. So, when they got back, they tore out their back fence and put in a solid stone wall with an pizza oven built in. The wall is massive, maybe 30 feet long, 6 feet high. The oven stick out from the middle, forming a T. To make a long story short, the oven makes fantastic pizzas, much better than Pizza Hut.
Hope this doesn't give anyone ideas...
I didn't specifically track food costs. However, I have a feeling that it was a wash.
In general organics cost more than typical commercial food, but you also use LESS of them, and appreciate them more. I'm not kidding. I go sparingly with my organic blueberry jam. It comes in a smaller jar and costs more, but it's SO good that only a small amount is plenty.
Cooking yourself generally SAVES money. A good loaf of bread from the store might cost $3-4. That much money in flour can bake several loafs easily.
In general, we went to restaurants less, which saves money as well.
It's the only toothpaste I have ever used that doesn't make my gums hurt!
I live "down here" in Mexico city and if you go to the stores all sodas come on cans and pet (and I am pretty sure last time I went to my kitchen the pet bin was there )... maybe those glass bottles are export versions because they are hard to find at least here. But to be true I don´t like sodas, plain water is healthier.
Saludos!
http://www.npr.org/2012/02/17/147047545/should-sugar-be-regulated-like-alcohol
http://www.guardian.co.uk/commentisfree/2012/feb/13/sugar-regulate-fructose-sucrose :
Last week, a trio of American scientists led by Robert Lustig, professor of clinical paediatrics at the University of California, published an article in the journal Nature, outlining the toxic effects that sugar has on humans and arguing for governmental controls on its sale and distribution. While the authors come short of labelling sugar a "poison" outright, in a 2007 interview with ABC Radio about excess sugar consumption, Lustig said: "We're being poisoned to death. That's a very strong statement, but I think we can back it up with very clear scientific evidence."
That evidence has been growing – particularly in the western world, where consumption of sugar is increasing rapidly. Globally, sugar consumption has tripled in the past 50 years. But, it turns out, the greatest threat to human health is one type of sugar in particular: fructose.
In the US, per-capita consumption of fructose, a common food additive there – mainly in the form of high-fructose corn syrup – has increased more than 100-fold since 1970. Although fructose is not a common added sweetener in the UK and other countries, sucrose is; sucrose contains 50% fructose. Lustig and his co-authors note that last year, the United Nations announced that non-communicable diseases (NCDs) had, for the first time, overtaken infectious diseases in terms of the global health burden. Non-communicable diseases now account for 63% of all deaths, and that total is expected to increase by a further 17% over the next decade.
The scientists cite growing evidence that our increasing consumption of sugar is partly responsible for the growth of NCDs: diseases such as cardiovascular disease, cancer, diabetes and the suite of symptoms known as metabolic syndrome. And they argue that, as for substances known to cause NCDs such as tobacco and alcohol, sales and distribution of sugar should be controlled, and products with added sugar should be taxed.