One thing about low-carbers, even though I do well on that way of eating, is that they’re convinced all digestible carbs are equally fattening. Well, we were eating starchy stuff for a while longer than we had refined sugar. And people still got fat, but not in as great of numbers. Somewhere along the way sugar got cheap, and I think the obesity rate started climbing then. But other factors are in play too–trans fats, phytates in all this faddy “whole grain” stuff and in the soy we increasingly consume (often without our knowledge), etc. Mind you, I like whole grain stuff, but we don’t know how to prepare it safely anymore, and you know how that goes, you’re affiliated with WAPF.

And as a side note. The “classic” in Coca-Cola classic is a holdover from the whole “New Coke ” fiasco in the eighties.

A good rule of thumb is this, if it is a soda, juice or tea beverage, it is most likely to contain HFCS. But mostly all products in the typical grocery store have it., even bread If you have a Trader Joe’s it is a good place to shop to avoid HFCS- but you still gotta look.

And one more point, if it is a beverage, it is probably made with fluoridated water.. The latest research out of China shows that children drinking fluoridated water have up to a 10 point lower IQ compared to children who dont drink it And dental fluorosis, the white to brown spots on the teeth caused by too much fluoride, is increasing yearly.

Why HFCS is so bad is that is does not enter into the Krebs Cycle, thus it cannot be used to make energy as typical carbohydrates do. It goes directly to adipose tissue to storage as FAT (from a great piece on HFCS in Wise Traditions), thus the Obesity Epidemic

In January 2009, a research report was released documenting the presence of mercury in products made with HFCS- some much more than others. And big brand names like Welch and items which kids would be likely to consume. If you would like the citation, I would be glad to share it.

Best regards, Sylvia

This is why everyone should follow the 10,000 year rule. If it wasn’t here back then, don’t eat it.

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Isn’t it embarrassing to give waiters the third degree? I do it anyway, but it is unpleasant, at best.

Kimberly

Haha it’s kind of funny though — I can just imagine you doing a spit take in your car when you read the label and saw the words HIGH FRUCTOSE CORN SYRUP.

BLECCCCCHHHH!!!!

Honestly I have an easier time with labels than I do at restaurants. At least with labels I can read them. At restaurants, I come off like a lunatic grilling the waiter about the food.

“Do you cook your eggs with butter?”

“Yes.”

“I mean, is it REAL butter? Or is it one of those mixes, you know, half butter, half oil or margarine?”

But see, I used to not ask this second question — I used to only ask the first question about butter. And then I found out that even when they say it’s real butter, it’s often some kind of mix.

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