I’m not a big fan of both HFCS or corn gas. Personally, we avoid HFCS at all costs. The problem I have with it is that it is needlessly in so many things. Bread, yogurt, fat-free creamer, etc. Why does it need to be in these things? Because it extends shelf life. I really don’t want to eat something that has a shelf life of five years. I’ve found that cooking from scratch is not only much healthier, but also much cheaper. Plus I can eliminate hydrogenated and partially hydrogenated oils and MSG from my family’s meals.
I also avoid HFCS like the plague, and it’s NOT easy, along with anything soy related, which is equally as hard. Just found out in the last two months or so that I have a MAJOR allergy to MSG. Couldn’t figure out why after years of never having any sinus problems, my nose would go crazy for a day (making me miserable) and be fine the next, unlike people who are allergic to pollen and are often miserable for weeks, etc. Then one night after eating at a Chinese buffet, my nose started acting up before we even left the restaurant, drove me crazy all night, and the next day. Dawned on me halfway through the night, MSG? Got up and looked it up on the net, and was very surprised at all the negative reactions MSG has in your body, one of which was increasing histamines 150%! Further confirmation came about two weeks later after getting halfway through a piece of KFC chicken, and I thought, hmmm....wait a minute (now you know what the secret ingredient is!). Sure enough, in the middle of the night, my nose started up and I was again miserable for a day. Home cooking, growing your own veggies, etc., is the only way to go! Like someone else said, better to eat REAL food, rather than just PARTS of it.
I have avoided it for the most part for years because I tend toward a low carb diet, and even when I’m eating carbs, I just don’t think eating much in the way of sweets is good for you, be it sugar or HFCS. Besides, it doesn’t taste the same as sugar, it has a more sweet and cloying taste to me. What I really hate are low fat foods because they seem to oversweeten them to compensate. I agree with you, make your own sweets from scratch. They are better, cheaper and you can control the ingredients.
goodwithagun writes - “I really don’t want to eat something that has a shelf life of five years.”
Isn’t that the truth!? I remember when I was a kid, everything became a science experiment in the pantry, or the fridge in a matter of days. Now, bread NEVER molds, and milk no longer sours, it rots!
Like you, we try to get our food as close to out of the ground, off the tree, or from the animal as we can get, because reading the ingredients list is downright scary.
Tatt
cooking from scratch..
More times than not cooking from scratch does not take any more time than using the “good grief what is in this So many store bought products have sooo much extra garbage.
My oldest son could not eat much of anything store bought due to severe food allergies. He did have limitations with home made, but not nearly so much because I did not have all the additives in what I prepared.