For today's post I am wondering what's next? With Trans Fat being removed from just about everything in both restaurant products and supermarket offerings, I can't help but wonder what is next to be "removed"?
One theory is that whatever food or ingredient deemed to be unhealthy or potentially life threatening to our kids is what gets the most buzz and attention, therefore could be the next target.
For me, a mom of a one year old, I have been paying more attention these days to High Fructose Corn Syrup (HFCS). Will it be the next ingredient targeted for removal or at least some sort of regulation/labeling within the food industry? What do you think?
What is High Fructose Corn Syrup? Is as sweetener made from corn. It is composed of either 42 percent or 55 percent fructose, with the remaining sugars being primarily glucose and higher sugars.
In addition to providing sweetness at a level equivalent to sugar, HFCS makes food such as bread and breakfast cereal "brown" better when baked, gives chewy breakfast bars their soft texture and also protects freshness. HFCS keeps products fresh by maintaining consistent moisture.
So it it bad for us and our kids? The fact that it has sugar in the name puts it in a category to be mindful of for most. And it is found it tons of things: soda, granola bars, jellies cereals, cookies, candies, pastry, bread, ketchup, cough syrup, crackers, whipped toppings, pickle relish, cranberry sauce, ice cream, salad dressing and those are just a few of the major areas.
So I am wondering a few things:
1. How do you feel about HFCS? Do you think it should be the next target for removal or regulation?
2. What's the most surprising food item you found HFCS to be found? Where was it listed? #2 in the ingredients list or #10?
3. If it is a listed ingredient and let's say it falls in the first five, does it change your mind about purchasing that product?
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