This month I am following up on a request from a reader to learn more
about high-fructose corn syrup.
It?s a topic that I hear and read about regularly and happy to provide
some insight and information for you.
We are also gearing up for spring and now is a great time to be purchasing
mushrooms and incorporating them into your diet as they are in season?Bon
" He who enjoys good health is rich, though he knows it not."
~ Italian Proverb
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should know about High-Fructose Corn Syrup
If you aren?t a label reader yet, now is a good time to start.
High-fructose corn syrup is a main ingredient found in many types of
processed foods including soft drinks, salad dressings and processed foods
(cookies, crackers, snack foods etc).
It can also be found in a majority of convenience foods and baked goods.
High-fructose corn syrup is a sugar that is derived from corn syrup as it
is converted into a sweetener.
The reason you see this ingredient listed on so many labels is because
corn is a low cost commodity and also helps give products a longer shelf
Do you really want your body trying to digest foods that contain
ingredients, which allow them to sit on our grocery store shelves for a
longer period of time?
Dr. Mercola, a doctor well known in the health field and also someone I
have had the privilege of hearing speak several times has even commented
the topic by saying ?Does HFCS significantly contribute to ill health in
the U.S. food chain? Yes, follow the insurance companies scrambling in
actuarial panic with a sudden and unexplained spike in heart attack death
pay-outs among baby boomers ingesting too much HFCS and telling MDs to
patients to get off soda and HFCS-laden prducts, for profit -- A FACT.?
In addition, studies have shown that high-fructose corn syrup can
interfere with the hormones that signal our brain that we are full, which
can lead to overeating.
This is a prime reason why several studies have begun to link HFCS as a
contributor to the obesity epidemic facing our country.
Now for some food for thought, if we were all to eliminate high-fructose
corn syrup from our diets, meaning we stopped buying commercial goods that
included it as an ingredient, think about the ramifications to the food
We as consumers have more power than we think and can help dictate what
products are sold.
The processed food industry would be forced to start providing consumers
To reduce high-fructose corn syrup in your diet, you should start by
reading food labels.
This will help to avoid or limit foods that contain high-fructose corn
Some other tips for cutting back on high-fructose corn syrup are:
- Cut down on soda
- Buy 100% fruit juice instead of fruit-flavored drinks
- If purchasing canned fruit, make sure to buy fruit canned in its own
juices instead of heavy syrup
Food Focus: Mushrooms
I have to admit that it has taken me a long time to come around to
enjoying mushrooms and now is a great time to be incorporating them into
your diet as their best season is spring.
This amazing food is very nutrient-dense containing iron, and potassium
and potassium is a mineral that helps lower blood pressure and reduces the
risk of stroke.
Additionally, mushrooms are low in sodium and low in fat as they are made
up of 80-90% water.
Mushrooms have become increasingly popular to include in soups, salads, as
part of an appetizer or even on a sandwich.
Another great way to include this healthy food in your diet is in a
stir-fry or risotto.
Mushrooms add great flavor and texture and remember they don?t have to be
an addition to the meal, they can be the focus.
See below for a great new way to incorporate them into your diet.
Recipe of the Month
Mushroom and Barley Risotto |
Prep time: 15 minutes
Cook time: 1 hour
Yield: 4-6 servings
6 cups vegetable or reduced-sodium broth
1 1/2 cups water
2 tbsp olive oil
1 small onion - minced
2 cloves of garlic - minced
3 cups wild mushrooms chopped
1 1/2 cups pearl barley - make sure to rinse
5 cups baby arugula
1/3 cup freshly grated parmesan or pecorino cheese
1 tbsp soy butter (Soy Garden is great brand)
2 tsp balsamic vinegar
- Simmer and maintain constant simmer of broth and water in saucepan
- In separate pan heat oil, add in garlic and onion, cook until soft -
about 2 minutes.
Add mushrooms and stir for 2-3 minutes.
Once juices have released add in barley and stir for 1 minute.
Once a majority of liquid has evaporated reduce to medium heat
- Add hot broth 1/2 cup at a time, continuing to add broth once most
liquid has been absorbed after each addition
- Once all broth has been added maintain a constant simmer until barley
is tender and creamy.
(note, you may not have to use all of the broth)
- Stir in Arugula and cook for about 1 minute.
Remove from stove and serve topped with cheese, butter and vinegar for
- Want the food industry to change their ways and start providing real
Start eliminating high-fructose corn syrup from your diet
- Need some new quick and easy dinner ideas?
Send me an email at firstname.lastname@example.org for some fresh and tasty
More recipes will also be posted on www.eatlivelaugh.com soon!
- Help save some trees as well as save your sanity by eliminating the
number of catalogs you receive each week.
See below in this month?s giving back
Giving Back: Catalog choice
This month we are giving back to the environment and saving a tree or
In addition to saving a tree you may also simply just be tired of
receiving dozens of catalogues in your mailbox each week.
Go to www.catalogchoice.org to opt out of more than 1,000 catalogs.
It?s a free service and within 10 weeks, your mail load should be
Those who have already used the service have made over 2 million
That is a lot of trees being saved and you can help make a difference as
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