High Fructose Corn Syrup

It's happened to all of us, I think. You see someone about to eat something or do something and you go, "Really?" They of course respond, "why not?" You start to talk but then realize that while you know it's wrong, you don't have exact studies and science to back you up. Further, they use their more easily accessible knowledge and possibly better debating skills to trounce you. You end up feeling like an idiot, but with the burning feeling that you really were right. You just didn't know how to express yourself.

I'm not willing to get into a fight without having exact examples, usually. So when someone says something I'm fairly certain is false about a sensitive topic (my boyfriend's ex-roommate does this all the time), I bite my tongue until I can come back with something solid. The result, of course, is that it looks like the other side "wins". ("I thought you gave in on that point," my boyfriend says to me later. "No, she's a moron, but I'm not going to argue with her unless I have the data to back up my point. Ah, here it is now. See?" I reply.)

So I can sympathize with the people in those High Fructose Corn Syrup commercials who end up in the same, infuriating, frustrating position. Where they try to warn someone about HFCS and that other person walks all over them with iffy information, portraying it as perfect and true. As Michael Pollan points out in his book, In Defense of Food, we really don't know that much about nutrition. Further, many of our discoveries now make the discoveries from a few years ago totally useless in their findings. So saying HFCS is nutrionally the same as sugar isn't saying much. Further, enjoying HFCS in moderation sounds good, but unless you're a complete perimeter shopper*, you're enjoying it in your diet. Probably in places you weren't even aware of.

Honestly, if the food is prepped ahead of time and isn't raw, you should probably assume it has some in it. Bread? Usually. Soda? Almost always. Frozen meals? Of course! Even a lot of "health" food has it (though a lot doesn't because of its bad rep). Check the label on everything you eat today. You might be surprised at how much corn is there.

But beyond MP, my literary, foodie crush, there are tons of studies that certainly would give that woman at the park or that man on a picnic a bit of a punch. Just try this replacement commercial. What he doesn't mention is that table sugar is far less processed than HFCS. All signs point to the less processed something is, the more easily we can digest it, the better it is for us. Of course, that wouldn't have sounded nearly as good as spouting off all those studies.

But aside from just spreading misinformation, I don't like the debating style used because I feel so much sympathy for the person getting steamrolled. I mean, they aren't even a strawman. You have to get set up before you get knocked down in that case. They just stutter a moment. Like those "I'm a Mac" commercials, I feel like this one misses its mark: I feel way more sympathy for the woman and man who get steamrolled than I do empowered by the people doing it to them. Their debating methods just reflect the overall iffiness of the industry they represent.

At this point, it just so happens that I made a delicious soup last night. It reminded me very strongly of the Chunky Beef Vegetable soup I had all the time in my youth. It always grossed me out a bit coming from the can, but it tasted good. Some Google-fu gave me the ingredients in the Pot Roast soup and would you believe it: HFCS! So in exchange for this rant about debating styles and HFCS, I give you delicious and easy beef vegetable soup:

Mushrooms (sliced)
Carrots (peeled and cut)
Small potatoes (cut in half if they are biggish)
Chuck roast (cut into squares)
Onions (sliced)
2 cloves garlic (chopped)
2 cups red wine
4 cups chicken broth
Olive oil.

Put a bit of olive oil in a pot and heat.
Brown the meat squares in pot. Remove and set aside.
Add more olive oil.
Cook onions in pot until brownish and soft.
Add garlic and mushrooms, cook until soft.
Add wine, broth, meat, potatoes, and carrots.
Simmer three hours or until carrots and potatoes are cooked. Or longer, whatever. Take your time. Don't rush.
Add more water if too much liquid escapes or cover pot to begin with.
Season with salt as necessary.

Eat. Is delicious.

I realize it's not the most exacting of recipes, but soup is very forgiving. Add some other stuff, don't put all of this in, it doesn't really matter that much. I suggest one bottle of wine: two cups in the soup and the rest in you.

-- Lu

*perimeter shopper: you shop only around the grocery store perimeter -- nothing from the middle, where the processed foods usually are.