As a follow-up to my post "The Truth About Cholesterol", here's a report from Slate showing that all LDLs are not created equal, and some types are more dangerous than others. Moreover, the article discusses how America's "War on Fat" steered us away from butter and lard, but led us to an arguably more dangerous food, the refined carbohydrate. Post your thoughts!
Read MoreSince the 1980's, American soft drinks have been sweetened with high fructose corn syrup (HFCS), and it's rapidly becoming the sweetener of choice in most processed foods. Critics are quick to point a finger at this enigmatic sugar as the root of all evil, claiming its empty calories are contributing to the obesity epidemic, and the numerous chemical processes needed to make it are simply "unnatural". These accusations didn't sit well with "King Corn", and The Corn Refiners Association fired back with a series of TV commercials stating that HFCS was in fact natural, and completely safe in moderation. Government officials have been talking out of both sides of their mouths on the issue, first allowing HFCS to be called natural, then recently proposing it be taxed, thereby equating it to other unhealthy items, such as cigarettes. With all this conflicting information, what should the public think? Should we avoid HFCS at all costs? How does HFCS compare to other sugar sweeteners?
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