High Fructose Corn Syrup

High Fructose Corn Syrup (HFCS) dominates as a sweetener in many of our food products today. Derived from corn, it has been used since the 1970’s. It is added in tomato sauces, salad dressings, jams, chocolate syrups, yogurts, beverages, cereal bars, breads, cakes and snacks, etc. It is cheaper to produce because of the high corn yield by farmers. It has been a very popular additive in our foods and so has its correlation to damaging health.

HFCS has been linked to:

- Interference with the absorption of some minerals
- Playing a role in elevated cholesterol levels
- Increase in triglyceride levels (the liver produces it in order to
metabolize it)
- Interference of white blood cells
- Diabetes
- Interference of metabolism of amino acids
- Diarrhea
- Aging (through oxidative damage to cells)
- Mineral loss especially copper where HFCS effects are greater in its
decreased levels
- Obesity

According to the American Journal of Clinical Nutrition Vol. 76, glucose is metabolized in every cell in the body but all fructose must be metabolized in the liver, thus the production of triglycerides.

And to add insult to injury many brand name foods have been found to contain mercury. Mercury is present in mercury-contaminated caustic soda and hydrochloride; used to manufacture HFCS.

It is true that table sugar (sucrose) has its adverse health effects but HFCS goes through high levels of processing and uses genetically modified enzymes.

We are addicted to sugar. We have the power to influence how manufactures process foods. If more people protest having imperfect additives (HFCS for one) and less sugar added to our foods and we decide not to buy them, manufacturers will listen. I inadvertently have also been consuming enough of the product. Although I don’t purchase juices that contain HFCS, I never thought to look at the whole wheat bread, tomato sauces, and some other products that I use. So, I have switched brands and am more scrupulous on reading ingredient labels. I have also started informing manufacturers why I am no longer using their products.

The Need for Water in Our Bodies

Water-The substance whose chemical composition is made up of 2 molecules of hydrogen and 1 of oxygen. It covers about 70% of the earth. Our bodies are made of about 70% of it (depending on sex, age, etc.) not to mention how much animals and plants contain. It is so vital that life would not exist without it.

In our bodies, water helps to carry nutrients and oxygen in the bloodstream, it lubricates joints, regulates the body's temperature, and assists in removal of wastes. It also maintains our skin supple. It is present in every part of our bodies; brain, skin, muscles, internal organs, bloodstream, cells...

It is lost through perspiration, urination, bowel movements and even breathing! The lungs expel 2-4 cups per day. It is important to replenish this precious substance. The body can survive for about 3 months without food but only for about 3 weeks without water.

A depletion of water in the body can affect our physical performance and thinking ability. Some symptoms are headaches, constipation, fatigue, and lightheadedness. Lack of water can aggravate colds if you have one. Urine should be odorless and pale yellow. We should not rely on the feeling of thirst to gauge the need for water. We can be dehydrated already by the time we feel thirsty and the elderly lose some ability to gauge the need for water.

How much water we need varies. If we have healthy diets that includes an adequate amount of fruits and vegetables (6-9 servings per day) and limit intake of coffee and soda, we need less than the person who doesn't practice a healthy lifestyle. Fruits and vegetables contain a lot of water and coffee and soda act as diuretics. The 6-9 servings might seem like a large amount of fruits and vegetables but it is really easy to include in our diets. If you make a smoothie that contains 3 servings of fruits, or add fruits to your cereal or oatmeal or juice vegetables and fruits, you will easily achieve these recommended servings.

The best rule of thumb is for men to drink to have an intake of about 12 cups, women 8 cups and children about 4 cups (depending on age). Men need more water because they have more lean muscle and lean muscle contains more water than fat.

It is possible to drink to much where the natural sodium in the bloodstream gets diluted but this is rare.

So I'll drink to my health and yours.

Nutritional Value of Eggs

If you are one of many who is conscious in maintaining a healthy diet, you might be cautious in the consumption of eggs. Eggs have a bad reputation because of their fat content in relation to cholesterol. But unless you are a vegan or have food allergies, eggs are a great addition to our diets.

They are inexpensive and full of protein along with some vitamins and minerals. And, they just are not for breakfast; they can be served as an entree, an addition in a sauce or baked dish or as a main dish.

Eggs are actually low in saturated fat and high in protein. The protein is present in both the yolk and albumin. The albumin, in fact contains more of the protein even though it is concentrated around the yolk-providing all of the essential amino acids. Protein is necessary in many bodily functions from maintaining healthy cell function to building muscle. They are high in the vitamin B-complex, another virtuous vitamin, which plays its role from preventing strokes to keeping mood disorders in check. What about its high vitamin A content? Vitamin A plays a role in keeping a healthy immune system and maintaining good vision. They have a moderate amount of vitamin D-aids in proper bone health and the absorption of calcium and vitamin E which keeps cell function, skin, and vision functioning at healthy levels.

They are an excellent source of the trace mineral iodine-necessary in thyroid function which regulates metabolic rates and brain function. They also have a high content of phosphorous which aids in maintenance and repair of cell health by synthesizing fats, carbs and protein. Even though phosphorous is mainly present in bones and teeth, it is present in every cell in the body.

Eggs contain a moderate amounts of zinc-necessary in cell metabolism, selenium-necessary in cell protection and thyroid hormone synthesis, and calcium-necessary in muscle, blood vessel, and nervous system health.

Iron is also present which aids in oxygen transport and cell growth but the availability of iron in eggs is questionable.

I will admit that I love eggs but never quite thought of them as having them for dinner. Well what about quiches (which I've never gotten around to making); if that could be dinner then there should be some other dinner dishes out there. So, I started looking for recipes and found that there are indeed many ideas. NO, I won't be making eggs for dinner every night. But for now, how about that frittata?