20. HIGH FRUCTOSE CORN SYRUP HARMS THE BODY

My 35-year-old friend was amazed to come from a physical examination with the news that he has a fatty liver. I doubt he has any idea the disease could be related to his soda pop addiction. Here is the reason:

Fatty liver is becoming a prominent disease in our country even among children, and it is being largely blamed on the high fructose corn syrup (HFCS) that we are consuming. The sad news is that most soda is sweetened with HFCS, which makes pop the largest conveyor of HFCS because so much is drunk by so many people. 

When we read about the harmful effects of HFCS, we might decide that table sugar is a health food, but such is not the case. Sugar destroys immunity, makes for hyperactivity and brings on much disease; however, it is less damaging to the body than HFCS.

Sugar is metabolized quickly making it readily available for energy. In contrast, in the process of taking the sugar from the corn to make HFCS, the high content of fructose goes straight to the liver. Dr. Mark Hyman writes in a column published by Huffington Post that this leads to fatty liver, which prepares the way for major diseases. Dr. Hyman says, “High fructose corn syrup is the real driver of the current epidemic of heart attacks, strokes, cancer, dementia and Type 2 diabetes.”

Life Extension Magazine states that metabolic syndrome is another problem that is increasing dramatically with our HFCS consumption. Metabolic syndrome is typified by increased blood pressure, high blood sugar, excess body fat around the waist and abnormal cholesterol and high triglycerides. CBS News states that more than one-third of U.S. adults have metabolic syndrome, which increases the risk of heart disease, stroke and diabetes.

It was in the seventies that manufacturers learned how to make HFCS cheaply and it began to flood the market. At that time, sugar was expensive and an excess supply made corn cheap. Because of the low cost, HFCS grew in popularity. In 1980, Coca-Cola started using HFCS. By the mid-80s most drink companies followed suit.

Sugar was the common sweetener before HFCS came on the market. HFCS is much cheaper than sugar, so the corn and sweetener industries have done their best to convince everybody that it is a harmless additive.

Because of the low cost, we now find high-fructose corn syrup in many foods: sweetened drinks, packaged cereals, salad dressings, ketchup, baked goods, jams, jellies, candies and dairy products.

This information gives us our marching orders:

We must search our pantries and refrigerators. Any items containing HFCS get tossed!

We must become more vigilant in reading labels. If HFCS is on the label, leave it on the shelf.

Last, look at the list of foods containing HFCS again. Notice that the whole foods in our Basic 4 Plant Food Diet Plan: fruits, vegetables, whole grains and legumes and nuts, are not listed. Also, since sweet drinks contain so much HFCS, we must drink water.

There is our third marching order, which is a message the world needs to hear. Tell it far and near: “TO AVOID FATTY LIVER AND METABOLIC SYNDROME THAT LEAD TO SERIOUS DISEASE, OMIT HIGH FRUCTOSE CORN SYRUP FROM THE DIET. EAT WHOLE PLANT FOOD AND DRINK WATER!” 

BLACK BEAN SOUP
4 c cooked black beans (2 cans)
4 c water or vegetable broth
2 T olive oil
1 large onion chopped
2 cloves garlic minced
1/2 t thyme
2 cans 14.5 oz diced tomatoes
2 t cumin
1 t coriander
1/2 t red pepper flakes
Cook dry black beans according to package directions. Saute
the onion and garlic in the oil. Add the other ingredients and
simmer 25 minutes. 

CRUNCHY BREADSTICKS
3 1/2 c whole wheat flour
1 1/2 c warm water
2 T (packages) yeast
1 T honey
1/4 c olive oil
Mix the honey and yeast in 1/2 cup of the warm water. Mix all
ingredients together. Add the oil, the yeast water and the other
cup of water and mix until you have a soft dough that will pull
away from the sides of the bowl. Preheat oven to 300 degrees.
Shape the dough into a rough log. Cut it crosswise into 20
pieces with a sharp knife. Roll each piece of dough until it is
16″ to 20″ long. Rub with oil and place side by side about one
inch apart on sprayed baking sheets. Sprinkle with sesame
seeds. Bake until lightly browned and crispy 40 to 50 minutes.
Cool on racks.