I had no idea how much garbage was in the food I ate before I began studying nutrition. From the preservatives, unnecessary sugars, carcinogens, dyes, flavors and chemicals, it didn’t phase me. But, a couple of weeks into my training something clicked…
The food I’m eating is slowly killing me.
One of the foods that struck a chord with me was high fructose corn syrup aka HFCS.
Why HFCS scares me:
- It’s in everything
- No nutritional value – empty calories. I don’t know about you, but I like to get the biggest bang for my meal buck, and HFCS doesn’t help the cause.
- Inadequate source of nutrients and minerals – void of many of the essential amino acids
- Causes a huge spike in blood sugar – leading to weight gain, blood sugar problems – hypoglycemia, diabetes
- Increases chance of developing osteoporosis, tooth decay, anemia, and osteoarthritis
You’d be amazed at all of the places you can find HFCS: pies, cookies, candies, bread, marinated meats, lunch meat, sauces, cake frosting, salad dressings, cinnamon buns…
No, not cinnamon buns :(
One of my clients passed on these funnies by Dave Kellett that I just have to share with you. To give you some background, the FDA is currently deciding whether or not “high fructose corn syrup” can be renamed as “corn sugar” so that the public doesn’t see it as such a bad ingredient.
The thing is, it is bad. Coconut sugar, yacon syrup, stevia… these are good sugars. Corn syrup should not be viewed as a safe ingredient.
Whatever the outcome is, education will always be our strongest tool!
And one last one [my favorite – haha rainbow droppings]…
Thankfully the recipe I’m about to share with you is 100% corn free, loaded with the good stuff that’ll keep you full for hours, will help to balance your blood sugar, and even contribute to weight loss with all that darn coconut in there.
And hey, they’re sweet too!
- 1 cup blanched almond flour
- 2 tablespoon coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon celtic sea salt
- 3 organic eggs
- ⅓ cup coconut sugar/coconut sugar
- ¼ cup extra virgin coconut oil, melted
- 1½ tablespoon coconut cream – the top cream from a can of full fat coconut milk
- 1 tablespoon vanilla extract
- Preheat oven to 350F and line a muffin pan with 8 muffin liners. Place a couple of tablespoons of water in the unused tins to prevent your muffin pan from burning. Set aside.
- Mix oats, coconut sugar, cinnamon, coconut oil, and coconut in a small bowl. Set aside.
- Combine almond flour, coconut flour,baking soda and salt in a medium bowl.
- In a large bowl, blend together eggs, coconut sugar, coconut oil, milk and vanilla.
- Blend dry ingredients into wet and scoop a ¼ cup at a time into prepared muffin cups.
- Spoon topping onto muffins and bake for 20-22 minutes, or until toothpick inserted comes out clean.
- Allow to cool in the tin for 3 minutes before removing to a cooling rack and allowing to cool for an additional 10-15 minutes.
Do you try to avoid high fructose corn syrup?
Did you read comics as a kid? What was your favorite?
I loved Archie comics!!