processed food

No birthday cake is not "suffering too great"

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I’ve been following Dr. Yoni Freedhoff on Twitter for some time, and appreciate his espousal — from inside the medicine tent — of many of the same principles for health vis a vis obesity that I hold. Recently, I added an RSS feed of his blog to my reader, and I’ve been working through the backlog.

It’s unfortunate that my first impulse to share his ideas  is over what I regard as a clunker.

HFCS threat wasn't its chemistry, it was its economy

This is the last in a trio of entries (Part 1, Part 2) about a guest blogger Sara Ross's post at the maize-pimping website Corn Commentary that talks about "misconceptions" around high fructose corn syrup. It wasn't so spellbinding as to demand a three-part retort; I split them merely to reduce word count for a media-saturated readership.

The HFCS dodge: "Not worse" does not mean "not bad"

Under the headline, “Sweet News About Your Valentine’s Day Sweets,” a guest blogger at Corn Commentary discusses “misconceptions” about high fructose corn syrup while overlooking basic truth that ought to come first.

Before I get to them, though, let’s just pause for the headline. What exactly is the sweet news?

Garbage in, processed garbage out

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It continues to fascinate me, how Big Food tries to justify its products in the face of the broad ill health that they are bringing to the world.

The new example is a story on, reporting the remarks of a General Foods nutritionist, Susan Crockett, at the Food and Nutrition Conference and Expo in Philadelphia this week. Here’s a synopsis:

1) Processed food isn’t the enemy.

Please Mr. Big Food, add less "value"

In my previous post, I described how my farm stand thanked its first 200 patrons, three days in a row, with a goody bag in celebration of a pavilion it opened. Because a large curly head of lettuce filled the open end of the bag, I assumed (incorrectly) that it all was produce and was disappointed to learn when I got home that it was the only produce: The other five things were all dependent on processed sugar.

From my farm stand, a flood of refined sugar

I’m a supporter of my local farm stand, a retail outlet of the farmer with the most acreage under till in New England. I go there for the fresh, locally grown produce at decent prices, and enjoy knowing that I’m supporting not only a local business but an improbably strong agricultural survivor in the sea of suburbia.

They sell a lot more than local produce, and I’ve recently been taken greater heed of where stuff comes from, declining to buy the Argentinian and Chilean apples, pears, etc., because of the food miles.


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