High Fructose Corn Syrup Facts

Hidden Sugar=High Fructose Corn Syrup Health Risks

High fructose corn syrup (HFCS) is nothing like real sugar and it is not even close to being natural, as described in the commercials.  Almost all sugar in the American diet these days is in the form of hidden high fructose corn syrup. It is in everything from our soda to our dinner.  The diabetes epidemic is basically caused by HFCS. Diabetes is just one of the many health risks of consuming high fructose corn syrup.

High Fructose Corn Syrup Dangers

There are many other dangers of consuming too much high fructose corn syrup. The most obvious one being that we do not realize we are consuming so much sugar.   The commercial says that a little bit won’t hurt you but we are eating a ton of corn sugars that we are not even aware of.  A few of the dangers of consuming so much corn sugars are:

Say No To High Fructose Corn Syrup

The only way to solve this problem is to say no to high fructose corn syrup.  Every time you shop and pay your grocery bill you are voting for a food.  Stop voting for sugar-laden products and say NO to high fructose corn syrup!

Check the ingredients lists for all your processed, bottled and packaged foods and look for ones with real sugar, honey or maple syrup, or better yet… NO sugar! “Make your vote count as a very loud NO to HFCS!”

Gluten Free Recipes – Millet Soup

Gluten Free – Millet Soup Recipe

Ski Roundtop, PA

This Amazing Sunset Soup is my favorite soup recipe.  It is a perfect dish for those who need gluten or wheat free recipes.  Instead of noodles the carb is a good-for-you grain that is gluten free.  Millet is nutrient dense and has a nice nutty flavor.  This soup will warm you up on a cold snowy day.  Millet is an often overlooked grain that is rarely found in the US kitchen.  Millet can be substituted in any soup recipe, pilaf or grain dish for a gluten free recipe or for a flavor change.

Amazing Sunset Soup With Millet

6 cup chicken or vegetable stock (Make your own or buy an organic, chemical free stock.)
1/3 cup millet-toasted
1 tsp. olive oil
1 large onion-diced
3 garlic cloves-minced
1 large carrot-diced
1 sweet potato-peeled and diced
2 cup butternut squash soup
3 plum tomato-seeded and diced
1 roasted red pepper-peeled and diced
¼ tsp sea salt
¼ cup chiffonade basil
fresh ground black pepper

1. Heat stock on stove.
2. Toast millet carefully in a dry skillet until golden brown.  When stock is boiling, stir in millet and simmer for 15 minutes.
3. Meanwhile, heat olive oil in large sauce pot.  Add onion, sauté for 1-2 minutes until lightly caramelized.
4. Add carrot, potatoes, squash, and sauté for 5 minutes.
5. Add garlic, and stock with millet as well as the balance of the stock to the larger pot.
6. Simmer for 15 minutes or until millet is tender.  Add tomato, salt, basil, diced roast pepper and black pepper.

International Recipe Contest Winner

This recipe was submitted by Ms. Claire Rogers from Trinidad & Tobago. Claire has always loved cooking. She has been cooking since she was 9 years old. She says:

“I still have my first recipe (Nestle) recipe book. Even back then I knew how as a child to improvise and do ingredient substituting. My mother had every confidence in me and allowed me to have full expression. Reading and understanding recipes was a natural for me.

I have been doing catering on a part-time basis. I have won at least three trophies and first prize monies in candy contests. I have been a judge at cooking contests. I live for attending food fairs and any event where food is served, so that I have every opportunity to observe. I have had hopes to become a personal chef one day. Whenever you talk about an event, I always think about the food side of it, which people initially overlook. My question is: will there be food? (not that I love my belly, but that’s just automatic.)

I am the family chef. I have been preparing special Christmas foods over the years when people place orders to have specialty foods prepared. I have catered for large events and special occasions. I love to give food gifts — bread baskets, candy, you name it – food-wise. I am presently compiling my recipes for launching at least three cookbooks. I enjoy researching food and food products. I welcome an opportunity to travel to international food fairs. (Maybe in the future you will offer this as a prize?) I like exploring food packaging materials. I think I am an ‘all-rounder’ – no weak areas in the cooking (believe it or not). I seem to particularly like salads (and of course desserts).”

International Recipe Winner

Claire works for Triple Delight Services in Trinidad & Tobago. Claire you are the international recipe contest winner for this week! Thank you Claire. It is definitely fun, fast and healthy. Pumpkin is one of the super foods and it is always good to include a super food into dessert. You can make pumpkin juice with a juicer.

Spicy Peanut-Pumpkin Pudding

(Serves 4)

1 cup evaporated milk
¼ cup light brown sugar
1 tsp. vanilla
¼ tsp. salt
1 c. pure pumpkin juice
1/3 c. cornstarch
1/3 cup crunchy peanut butter

1.    In a 1 qt. saucepan, combine milk, sugar, vanilla and salt.
2.    Bring to a boil.
3.    Combine pumpkin juice, cornstarch.
4.    Reduce heat to low temperature and with a wooden spoon, pour in the last mixture, stirring constantly, until it thickens.
5.    Turn off heat and stir in the peanut butter.
6.    Allow mixture to cool somewhat, and pour into a dessert mold.
7.    Cover with plastic wrap and chill until set.
8.    Invert the mold onto the center of a plate, loosening the sides slightly with the little finger.
9.    Decorate with fruits, and whipped cream.

Enter The Worldwide Recipe Contest

We are looking for recipes from around the world. Do you have a favorite recipe that you would like to submit to our ongoing recipe contest? The criteria for a recipe is that it has to be fun, fast and healthy. Claire’s fits that bill all the way around. Send in your recipe with a brief description of yourself and a picture if you have one. Deb@debbixler.com

Related Links
Recipe Carnival
International Contest Winner