HFCS

Why is high fructose corn syrup in everything? and when did this happen?

Apparently because it’s cheap, and at some point in the 1980’s it started creeping into our food supply. Why is it in Ketchup? I don’t know. Shouldn’t that be tomatoes? maybe some spices? eww.  I remember old coke…. you know the kind with cane sugar from the olden days? yeah… good times, good times. Like when I wasn’t sick all the time from “lunch”

When I discovered the allergy to corn, I made a cruise through my kitchen and was shocked at what all it was in. I understand “corn” in cornmeal. But powdered sugar? Shouldn’t that just be sugar? apparently not.

So no wonder simple things like frosting make me sick. It’s full of corn and corn by-products and for what reason? Simply to make it easier to sell. And sell cheaply. Thank you wally world grocery market that sells everything so cheap. Who wants lumpy powdered sugar? The American consumer is spoiled and full of corn. Gross.

So now my kitchen is a wheat free- and soy free- and a HFCS free zone.

I have made my own baking powder in the past, but recently found a commercial corn-free version that seems fine so far.

Good thing I never liked grits.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s