SubscribeHFCS Is Everywhere!
Just a short rant/observation from today:
I stopped by the grocery today to pick up a few things for the Kentucky Derby party this weekend. Near the bakery (had to get bread for the wife’s spinach dip) is the deli and lots of fresh-made foods. I spied some deviled eggs and out of curiosity, I took a look while waiting for the fella behind the counter. And what should appear in the ingredients list? You guessed it…High Fructose Corn Syrup! In deviled eggs! For pity’s sake, is nothing sacred? You take a quite healthful food like an egg in all of its delicious goodness and you add sugar. Why?! I wish I had continued reading beyond that point to see if there were any yummy hydrogenated oils.
As far as I know, deviled eggs need only eggs, mayonnaise, perhaps mustard, salt, pepper, some other spices, and if you’re using Kate Welch’s recipe, bacon. No trans fats, no added oils, and for Pete’s sake, no high fructose corn syrup. I await the day when I pick up a package of chicken breasts and see an ingredient list containing high fructose corn syrup.
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Filed in Sugar and Fake Foods 2 Comments so far
Anna in San Diego, CA on 05 May 2007 at 11:15 am #
Glad to see I’m not the only one who rants while reading labels. For pity’s sake is right!
That’s why I have realized that I had to wean myself off many ready-made convenience foods, which typically are not made the same way or with the same ingredients I would use at home. I haven’t achieved 100% independence nor am I likely to, but I’m trying to get closer to that goal.
In discussions, I’ve realized that people don’t even realize how dependent on convenience foods they really are. For example, a “homemade” or “from scratch” dinner these days is likely to include things like store-cooked rotisserie chicken (injected with stuff), tortillas (I’ve never known even breadbakers to make these from scratch), salad dressing (so cheap and easy to make at home), flavored yogurt, pre-marinated meats, spaghetti sauce, even pasta. The idea that one would make their own catsup, mustard, or bbq sauce is akin to saying that we should go back to getting around with a horse and buggy.
Once even a few of these items has been truly made from scratch, it is hard to pick up the commercially-made item without thinking, “should/could I make this better myself?”.
And yes, I have made mustard. Catsup is next.
Just a thought. Keep ranting. It helps me stay sane to know I’m not the only one :-).
Tracy on 18 May 2007 at 11:58 am #
I’m with Anna. The more stuff you start to make yourself, the more you look at store-bought and wonder if it’s worth it. Scratch that - you begin to realize that, in most cases, it’s not worth it.
I’m lucky in that I can find ketchups and other condiments that are made with very few ingredients, generally organic. The ones I can’t find, I make myself. I have to be gluten-free, so in many cases it’s easier and safer to do so…I make my own Worcestershire sauce! It can be done!