thanks...
Kabin

Konteyner

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My large dinner plates are stacked right at the back of my cupboard and haven't been touched for ages.

Serving dinner on a dessert plate is so much easier than going on a diet.

Have you tried having snacks on a saucer? I went even further and have my snacks (cheese and crackers) on a little plate that is used for soya sauce with Chinese food.

Go small
Be small
Smile big :D

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I feel obligated to report the following study that reveals that nearly half of all commercially available High Fructose Corn Syrup contains mercury, which is not good:
http://www.washingtonpost.com/wp-dyn/content/article/2009/01/26/AR2009012601831.html

Kind of tips the scale in favor of boring old sugar.

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try healthy alternatives as said above.

Agave
Maple
Stevia in moderation
Raw sugar is okay

Look in health stores and experiment!
It depends on location for your opinions.

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I scrolled down to see the comments and it seems only Bill is concerned about the fact that corn is a major crop in the Genetically Modified Organism (GMO) that has creeped its way into our food supplies to poison us.
http://truefoodnow.org/
offers great information on safer foods.

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Has anyone passed a corn processing plant? It smells like caramelized, burnt rubber.

Nutritionally once broken down, one simple sugar is identical to another (white sugar, turbinado, maple, honey, corn syrup...). Technically true, that's also like saying that all alcohol is the same, even if drinking vodka doesn't make you as sick as drinking the same amount of tequila (nutritionally identical); but anyone who has had both will tell you that there are differences in how the body reacts to the trace ingredients.

I really don't know whether HFCS screws with my system or not, but I avoid it. The smell of the factories is a very bad memory. Fortunately, I find ketchup gross, which is a lot of people's primary source of HFCS.

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I think the main problem is simply that we have increased our intake of HFCS...because it is in so many products. When I make a sauce by scratch...I'm not thinking "Hmm...where is my corn syrup?" now if I want a seasonal Halloween sugar high making popcorn balls, well then I might.
Of course, if one were to eat either HFCS or processed sugar very often of course they will effect health. Of course the artificial sweeteners can be pretty scary as well. I'll stick to getting my sugar fix from fruit, or an occasional treat, and then avoid the both as much as possible by reading labels and cooking from scratch with the best ingredients I can afford as often as I can. I had diabetes, and I had to learn to read and count. As a bonus I was no longer obese. I think the real deceiving quality of the scenario is that people cruise by the fact of a problem, because they see the "All Natural" on the products. I will say that when I read articles like this I think that I should consider becoming a doctor if lame material like this can be published and deemed interesting. With such neglect of stating the harmful effects it is no wonder my friend that works at a diabetic supply company has to keep moving to bigger warehouses!

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Interesting how the corrupt "doctors" and AMA keep telling us that HFCS is perfectly healthy, while Americans are having horrible problems with obesity and other chronic health problems, that only started when the corrupt Federal government instituted tariffs on sugar after getting paid off by the American sugar and corn industries, and HFCS started being added to every food imaginable.

Drs. Rippe and Brent, you are both either incompetent or corrupt.

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"Metabolism" and "metabolic": One of the problems in resolving "what's the truth" in Dr. Brent's article and/versus our comments is what is meant by those two terms. Some intend them to mean only burning calories. Some might lump digestion and absorption of foods in the GI tract into what they mean by "metabolism". "Metabolism" and "metabolic" can also refer to all of the biochemical pathways in the human body. Or refer to a particular set of pathways, e.g. "the metabolism of carbohydrates as fuel". [BTW, burning carbohydrate fuel is catabolism, or catabolic metabolism, of carbohydrate fuel.] Thus one might say "metabolism" of HFCS is no different than sucrose (table sugar), meaning each gives the same amount of calories in in vitro calorie-burning equipment or in vivo direct studies on calorie burning, or has the same glycemic index in blood sugar studies. On the other hand, when one looks at the copper-deficiency studies, looks at allergy/hypersensitivity issues, and other issues beyond simplistic calorie burning and glycemic load, especially if one is willing to acknowledge individuals' unique reactions, the metabolism, in that sense, of HCFS is not always the same as sucrose. To write pithy, declarative, take-a-stand articles and comments it's tempting to avoid complexities, but we're losing understanding by not being specific enough. I'd rather we build bridges than castles -- the former can come from being specific, the latter from non-specificity.

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I have to avoid anything with corn in it because it gives me a terrible, itchy rash that swells, erupts, oozes, crusts over and leaves a red welt for weeks. It's just not worth it so I read labels. Why isn't corn listed as an allergen? Is it that rare? It really annoys me that fruit juice and bread have corn syrup. What for?

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