More High Fructose Corn Syrup? No Thanks.

In an effort to rid ourselves of products that contain High Fructose Corn Syrup (HFCS), I've been making things from scratch. Before I learned about HFCS, I had occasionally made some things from scratch, like salad dressings, pancake syrup, or chocolate syrup, but never on a regular basis, as I'm now endeavoring to do.

HFCS is a carb that is not found in nature, but beverage companies and food processors heavily rely on it because it is cheap to produce. Sucrose (table sugar) is made from sugarcane or sugar beets, but high fructose corn syrup comes from corn. And since corn is subsidized by the government, there is never a shortage of corn. The main problem with HFCS is that the fructose and glucose are free and unbonded to each other, whereas the fructose and glucose in sucrose are linked by a chemical bond that is broken down by an enzyme in the lining of the small intestines. Corn syrup manufacturers say the body can't tell the difference, but many nutrition researchers are not convinced.

HFCS is more stable in solution than table sugar, which means a longer shelf life. Some researchers believe that HFCS increases blood fats (triglycerides) more than the same amount of table sugar does. It is also possible that a diet high in HFCS can impair the body's ability to use minerals properly, such as the depletion of calcium and phosporus when high fructose corn syrup sweetened drinks are consumed.

HFCS shows up in mostly junk foods and junk drinks, but it also can be found in some yogurts, breads, and other surprising foods that are considered healthy. HFCS may not trigger the same feelings of fullness that regular sugar does, because it doesn't trigger the release of the hormone leptin. HFCS may also increase a person's risk of developing Type 2 diabetes.

So, in light of such evidence, I have been working on ways to reduce our family's consumption of high fructose corn syrup. The choices are to go without the HFCS product, or make it myself.

I actually dumped out half a bottle of Hershey's chocolate syrup when I read the ingredients list (but saved the bottle to put my own homemade syrup in!) The first, and main ingredient, on the syrup's label is High Fructose Corn Syrup.

After trying a few recipes, we decided we liked this one the best for its rich chocolate flavor and its dark color which is most like the store bought variety. It isn't quite as thick as the store bought kind, but that's probably due to the fact that it is missing HFCS!

Hershey's Chocolate Syrup
1/2 cup Hershey's cocoa
1 cup sugar
1 cup water
1 tsp vanilla
dash of salt

Combine cocoa, sugar and salt. Add water till smooth. Bring to boil for 5 minutes. (careful... it can easily boil over!)
Let cool. Add vanilla. Store in refrigerator. Shake before using.

We also have stopped buying Mrs. Butterworth and Aunt Jemima and Log Cabin pancake syrups. Instead we like to use 100% maple syrup, which is a little expensive, or we can make it quickly on the stove. I start the syrup cooking before I start making pancakes or waffles to give it time to thicken.

Pancake Syrup
1 cup sugar
1 cup brown sugar
1 cup water
1 tsp. vanilla, or maple flavoring

Bring to boil, simmer about 10 minutes. Take off heat to cool and it will thicken slightly

.

Salad Dressing

1/3 cup mayo
4 tsp. white vinegar
4 tsp. sugar
1/4 tsp. celery salt
fresh ground pepper

Whisk together, let stand 10 minutes, whisk again until sugar is dissolved. We love this dressing on fresh spinach leaves and sliced red apples.

Not only is homemade healthier, it tastes better too!

For more information on High Fructose Corn Syrup, Read this.