HIGH fructose corn syrup!!!

[TallulahGreen]

DIE!!!!!!!!!!

TallulahGreen Reviewed by TallulahGreen on 12-07-2006. HIGH fructose corn syrup!!! DIE!!!!!!!!!!:mad: Rating: 5

[azure]

?????

[PaRaNoIa]

roflol

[spiked666killer]

Yes it is very bad for you. Along with alott of other stuff added to our food.
It all about mind over matter, I havnt ate sugar or salt on any of my foods in over a year. You can do anything you really want to put your mind to it.

[benagain]

I don't think just plain sugar and salt is bad for you. In fact I'm sure that salt alone isn't bad for you as it's something we need to eat to stay alive. It's all of the cheap man-made ingredients and additives that they put into food that's bad for us (like Highfructose corn syrup). I've been cooking a lot of my food from scratch lately. It tastes good and is a little healthier, but alas...it goes bad soo fast. Made some pumpkin pies from scratch for thanksgiving and left one out of the fridge and it went bad in like 3 days.

[Breukelen advocaat]

YES! Death to the corn syrup. And while we're at it...DEATH to TRANSFATS also...and DEATH to CORPORATE cheap-ass america and the lack of care they display. Splenda is my friend.

Maybe death to Splenda, too.

I stopped using Splenda (Sucralose), an artificial sweetener, recently. There is growing concern, and evidence, that it's toxic.

http://www.holisticmed.com/splenda/

[orangeman]

What's wrong with it?

[Breukelen advocaat]

What's wrong with it?

Read the link above, and articles here:
http://www.mercola.com/2000/dec/3/sucralose_dangers.htm

Here's some horror stories re Splenda:
http://www.mercola.com/2000/dec/3/su...stimonials.htm

Just part of one person's experience, from the Dr. Mercola website:

"I also have had horrific effects from splenda. In May of this year, I started having drop attacks that I thought were strokes or TIAs. Later they got so severe, I thought they were heart attacks caused by coronary artery spasms. At the time, I had no idea what was causing my attacks because all medical tests were coming back negative. But after several visits to the ER thinking I was having a stroke or a heart attack, I began putting two and two together--whenever I would drink or eat a splenda product, within a few hours or sometimes even a day or two, my body would go numb and tingly in different areas. I was tested for MS, heart disease and for brain lesions. Sometimes, it was the entire left side of my body, sometimes my right, sometimes just my legs, sometimes just my arms or my lips or face. It would get worse at night while I was sleeping, then I would wake up and my heart would immediately go into an arrhythmia and race at about 160 beats per minute. I would get dry mouth and extremely nauseous. At this point, I would be terrified and the numbness would get so bad I would not be able to walk. In addition, I would get extreme esophageal reflux, which was not affected by anything, including prevacid, pepcid, etc. "

[Splifted]

For those of you interested in an alternate sweetener that isn't an artificial sweetener, check this out. It has no effect on blood glucose, which makes it great for diabetics/ppl on low carb diets. http://www.stevia.net/



Stevia (aka Sweetleaf, Sweet Leaf, or Sugar Leaf) is a plant that has been used for hundreds of years as a sweetener. With its extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Stevia also has shown promise in medical research for treating such conditions as obesity[1] and high blood pressure.[2][3] Stevia has negligible effect on blood glucose, therefore it is attractive as a natural sweetener to diabetics and others on carbohydrate-controlled diets. However, health and political controversies have limited stevia's availablility in many countries; for example, the United States banned it in the early 1990s. Stevia is widely used as a sweetener in Japan, and it is now available in the US and Canada as a food supplement, although not as a food additive.

"In 1931, two French chemists isolated the glycosides that give stevia its sweet taste.These extracts were named stevioside and rebaudioside. These compounds are 250â??300 times sweeter than sucrose (ordinary table sugar), heat stable, pH stable, and non-fermentable." http://en.wikipedia.org/wiki/Stevia

Pretty cool. This spring I'm gonna grow one. The only problem is you don't want to grow from seed because stevioside content can vary greatly from one plant to another. It is best to grow from cuttings from plants that are already known to be good producers.

[orangeman]

Just a question...is saving money the reason why additives are put in our food, drinks and...tobacco products...or do they just want to harm us with that unnecessary garbage?