High Fructose Corn Syrup and Type 2 Diabetes

www.huffingtonpost.com - November 28th, 2012

Researchers have found an association between consumption of high fructose corn syrup and the prevalence of Type 2 diabetes, according to a new study published in the journal Global Public Health.

Researchers from the University of Oxford and the University of Southern California found, specifically, that the Type 2 diabetes prevalence was 20 percent higher in countries where the food supplies contained HFCS.

Type 2 diabetes prevalence in countries where the food supply included more HFCS was 8 percent, while it was 6.7 percent in countries where HFCS is not included in the food supply.

High-fructose corn syrup is a kind of sugar, and is used as a sweetener in many foods including soda and candy.

"The study adds to a growing body of scientific literature that indicates HFCS consumption may result in negative health consequences distinct from and more deleterious than natural sugar," study researcher Michael I. Goran, a professor of preventive medicine at the University of Southern California, said in a statement. Goran is also the director of the Childhood Obesity Research Center and the co-director of the Diabetes and Obesity Research Institute at USC.

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Gluten Free Sage Sweet Potato Spaghetti

1/2 packet spaghetti

1 large sweet potato, cut into bite size chunks

3 small garlic cloves, minced

1 cup white pearl onions

Handful fresh sage, chopped

Extra virgin olive oil

Sea salt and black pepper to taste

Bring a large pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook until al dente (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about three tablespoons of extra virgin olive oil. Add minced garlic and half the sage. Toss to combine. Season to taste with sea salt and black pepper. Keep warm.

Pre heat oven to 500 F.

In a large baking sheet toss sweet potato, half the fresh sage, and white pearl onions in a generous amount of extra virgin olive oil. Season with sea salt and black pepper. Roast for about 10 to 15 minutes or until brown and cooked.

In a large serving platter. Combine spaghetti and veggies. Season to taste with sea salt and black pepper. Drizzle extra olive oil all over the top and garnish with fresh sage.

American Cheese 'Revolution'

www.marketplace.org - November 27th, 2012

But, can you still call it American cheese if it's unprocessed and has only four ingredients -- all of which you can pronounce? The country's largest co-op of organic farmers says yes. Wisconsin-based Organic Valley is out to reinvent our de facto national cheese.

Perhaps nothing says unhealthy processed food more than American cheese. They don't even call it cheese on the label, they call it "cheese food." Yet, we still buy hundreds of millions of pounds of it every year. Now, a health-conscious competitor wants in on that market share.

The company recently wrapped a two-month nationwide "cheese revolution" tour and gave away more than fifteen thousand grilled cheese sandwiches made with its new organic American Singles.

Audrey Quatel, who handled the company's marketing on the North Carolina leg, says, "I think it's important that people know what's in American cheese, and especially when it says 'cheese food' on the label. Ours just says cheese."

In the parking lot of a Whole Foods in Charlotte, Kim DeRhodes took the taste test: "Mmm, very good. It just doesn't taste as fake as the regular cheese," she says.

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Crispy Avocado Rolls with Cranberry Balsamic Sauce

Sauce :

1 tablespoon balsamic vinegar

1/2 cup cranberry sauce

Whisk all the ingredients to fully combine. Simmer on low heat until it thickens and reduces (about 10 minutes).

Rolls:

3 large avocados, remove skin and pit, slice into strips

10 Vietnamese spring roll sheets

Sea salt and black pepper

Fill a large bowl with warm water (not hot) Dip one wrapper at a time to soften (about 2 seconds).  Wrapper will get softer by the time you roll it.

Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place avocados (about 4 strips). Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper. Heat a deep sided frying pan with enough pure vegetable oil to cover the bottom of the pan (about 4 tablespoons) on medium heat until oil is ready for frying. Add 4 rolls at a time so as not to overcrowd the pan. Fry until crispy and brown (about 8 minutes on each side). Remove from the oil and drain on paper towels. Season with salt and black pepper.

Serve immediately with extra dipping sauce on the side.