NYT blog posted a little blurb on a new study showing that HFCS turns things foods to fat faster than other tested sweeteners. I find all the nutrition data bewildering but I find myself trying to catch up.
This study may have a small test sample, but the fact that it had such a high confidence score actually supports it's validity (if I recall my research methods accurately). As we try and navigate the ever changing waters of nutrition, and as I take on the responsibility for my kids' nutrition, which I take more seriously than my own, this is fascinating.
I wish tho that they were a decade further along and testing the metabolizing of aspartame and, especially, sucralose, since these are now replacing the fructose which replaced the sucrose... it makes my head spin.
I like the comment at the end of the comments, given as advice to diabetics: Don’t read labels. If it has a label, don’t eat it.
That's not likely to happen anytime soon, but it's food for thought. And it encourages me in some of the small steps we have taken to get access to meat and eggs directly from farmers, piles of veggies from the farmers' market, homemade cheeses, and other 'whole' foods. We are not great 'joiners' in any sense and never buy any philosophy 100% (meaning, yes, we made pizza with an instant Pillsbury pizza crust last night and store-bought pasta sauce), but we are enjoying the challenges and rewards of deliberately choosing which processed foods we continue to enjoy.
Do you have a local bakery? Try going by and asking if they sell pizza dough or unbaked dough. We have customers come in often asking for 'pizza dough.' We just sell them a pound bag of focaccia dough. It's still a quick, easy pizza but not as processed as Pillsbury.
Posted by: Josh | July 27, 2008 at 03:28 PM