The problem I’ve found until recently when looking for decent bread at the grocery store is trying t find bread that doesn’t have junk in it. Too much of it in America is made with High Fructose Corn Syrup and other ugly ingredients. When you’re on to scanning the ingredients panel on your fourth loaf you do wonder how US food got into such a problem that we can’t trust how humble a loaf really is.
Well, a trip yesterday filled me with more hope. This loaf from Arnold was proudly waving that it did not have high fructose corn syrup. It still had a long ingredients list – but still: it’s a sign that the food industry is aware of our concerns and starting to react.
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I wonder if it’s a sign that they are aware of our concerns and attempting to address them, or are aware of our concerns and are attempting to exploit them. Like you said, it still had a long list of ingredients, and it seems to me like much of the “organic” marketing that tries to appear more wholesome than it really is.
That being said, no high fructose corn syrup is better than having high fructose corn syrup — the exploitation does benefit us to some degree.
July 31st, 2009 at 9:13 am
Hi,
My google alert for HFCS picked up your post. In the 90’s we
yelled “low fat” and the food manufacturers listened and gave us low fat foods; however, what we didn’t realize was that sugar was being added to reduce the relative percentage of fat. Yes, companies will try to market foods that appeal to our
anti-HFCS psyche, but this time I think we are headed in the right direction. I commend Starbucks, Snapple, and Jamba for
going retro. Hopefully, more companies will follow suit. We
can’t expect government help on this; the Corn Refiners Association (CRA) is a powerful lobby. Only consumer pressure
will take the HFCS out. To your health.
August 1st, 2009 at 9:12 pm
What I want to know is how companies get away with listing 0 Trans Fat on their labels but the second ingredient listed is Partially Hydrogenated Oil. If there’s Partially Hydrogenated Oils in something, especially if it’s the second ingredient listed, there is Trans Fat in the product.
August 6th, 2009 at 12:02 pm
High fructose corn syrup is simply a kind of corn sugar that is nutritionally the same as table sugar. HFCS is not sweeter than sugar; and high fructose corn syrup, sugar and honey all contain the same number of calories (four calories per gram). It is an error to assume that replacing HFCS with other sweeteners yeilds a healthier product. No one ingredient determines the overall nutritional value of a food. For example, you are no better off eating a cinnamon roll with or without HFCS. On the other hand, products like whole grain bread or low fat yogurt with HFCS provide many essential nutrients such as fiber, protein, and calcium. The bottom line is that all sweeteners should be consumed in moderation. Your diet is the sum of all its parts…one alone does not make or break it!
August 6th, 2009 at 1:32 pm