They are adding 5 new breakfast items. Starbucks Perfect Oatmeal, Chewy Fruit & Nut Bar, Apple Bran Muffin, Berry Stella and Power Protein Plate. All are made with high-quality, wholesome ingredients such as whole grains, real fruit, nuts and seeds and Healthy fats such as Omega-3s, Starbucks said. The items also have no artificial colors, flavors, sweeteners or high fructose corn syrup and will also have no artificial colors, flavors, sweeteners or high fructose corn syrup.
I happened upon a post from The Healthy Foodie, talking about corn. Real Corn. Bought by his mother from the farmer down the road when he was a child.
Despite the powerful punch of nutrients, it’s also one of the top ten most common food allergies. And since it’s in EVERYTHING, it’s probably why it’s so high on the allergy list.
Of course since the post dared to mention the magic four words, High Fructose Corn Syrup, miss/ms?/mrs? Erickson from the Corn Refiners Association chimed in with a comment. (And not her usual copied and pasted one)
Per her: Corn is not known to cause an allergic reaction since it’s on the Food Allergen list. (This list is only designed to address the top 90% of allergens.) Then she references a study that states .016 percent of people have it. Wait. First its not a recognized allergen because it’s not on the list, and in the next sentence .016% of people are allergic…uh huh. (pulls out calculator) .016 % of the US population is almost 5 million people. So you could replace almost every person in the city of Atlanta, GA with a person allergic to corn. Sure, nothing worth being concerned over.
the allergy is only caused by the proteins in corn. Since High Fructose Corn Syrup is a nutritional black hole, and any proteins remaining after processing will most likely not cause an allergic flare up. So because it’s process to hell it’s ok for you? Right.
I will state here that many more people have intolerance to corn and not an allergy, and as such should watch their consumption.
I think I’ll be looking for some local corn tomorrow at the Farmer’s Market.
For the last few years, more and more corn has been used not as a food source, but for conversion to fuel. Since the corn used was for animal feed, it was promised that it would not effect food prices. It did anyway. It became more expensive to feed animals and the price of meat went up. Along with that you have the massive amounts of nitrogen fertilizer used to grow corn, at least half of which is converted from natural gas, causing a price spike there too.
As more corn moved from the sugar and animal feed plants to the ethanol factories, those who were pushing companies to drop HFCS from their lines, were rewarded when it was no longer monetarily advantageous to use it instead of sugar.
Enjoy the taste of real sugar while you can.
Scientists at the Agricultural Research Service, in a search to find an alternate crop for the production of ethanol, have discovered that sweet potatoes and cassava:
yield two to three times as many carbohydrates for fuel ethanol production, per acre, as corn does. That puts sweet potatoes at the low end of yields for sugar cane. Corn typically has about 60 to 65 percent starch in the kernels; and that’s the principal source for ethanol. Sweet potato has about 80 to 90 percent total carbohydrates in the tuber. The other advantage is that, of those carbohydrates, in sweet potato, about 20 to 30 percent of them are sucrose, are sugar, and can be more easily converted into ethanol than starch can.
These aren’t your regular supermarket sweet potatoes either. They can weigh in at as much as 30 lbs. And for an added bonus do not require the excessive amounts of fertilizer that corn does.
There is no telling what will happen with HFCS if/when sweet potatoes and cassava replace corn for ethanol production and corn prices drop again. We can only hope that those companies that have made the switch back to natural sweeteners, stay there.
Long before I started avoiding High Fructose Corn Syrup, I was avoiding MSG. Every time I consumed anything with MSG I got a raging migraine. So 95% of Campbell’s soups have never seen my pantry shelves.
That may be changing. Campbell Soup is releasing 44 soups as part of their ‘Select Harvest‘ and will have
no MSG, artificial flavors or high-fructose corn syrup, along with lower sodium content and fewer ingredients with those scary-sounding names.
The rest of the unnatural ingredients will be footnoted with explanations of what they actually are.
Congratulations on a step in the right direction.
Check out the new flavors.
