The HFCS Argument

The FDA ensures that High Fructose Corn Syrup does not pose an imminent threat to overall health; however, many are still convinced that there is a direct correlation between HFCS intake and obesity.

This is a commercial that supported HFCS:

And this is one person's view on the negative effects of HFCS:

Here are the facts:
- HFCS has practically identical caloric values as sugar and honey.
- HFCS has a fructose:glucose ratio of either 42:53 or 55:42, while regular sugar has 50:50.
- HFCS and sugar are equal in sweetness and are broken down the same way in the body.
- HFCS is made from corn.

While it is true that Americans today consume much more HFCS than in the 70's, we also must realize that we consume much less sugar. So why did we switch? HFCS better enhances the natural flavor of foods, increases the longevity of freshness, and helps some foods stay evenly distributed (i.e. Imagine what mustard would look like if if all the parts weren't distributed evenly...ew)

In response to the obesity concerns, I think people need to stop putting so much energy into their excuses and put more energy into eating right and hitting the gym. If it helps, every time you see HFCS as the main ingredient pretend that it says sugar (since they contain the same calories) and choose something healthier. Many other countries do not use HFCS and they too are experiencing greater instances of obesity, so clearly HFCS is not the culprit. If you are concious of your caloric intake, eat a balanced diet, and exercise regularly, you shouldn't have to worry about obesity (and can enjoy the occasional sugary carbohydrate).

Saturated VS Unsaturated Fats- Smother with Butter or Soak in Oil?

When you go out to eat, many restaurants will serve you some kind of pre-sliced bread in a lined basket with either butter or oil on the side. For example, Longhorn Steakhouse serves butter with their bread, while Not Your Average Joe's serves a dish of seasoned oil. The difference: butter is a saturated fat; oil is an unsaturated fat. Could one of these options be detrimental to your health?

In chemical terms, the difference between saturated and unsaturated fats is the number of hydrogen atoms bonded to carbon atoms. In a saturated fat molecule, every carbon is single-bonded to both another carbon and two to three hydrogen atoms (so that it is "saturated" with as many hydrogen atoms as possible). In an unsaturated fat molecule, at least one carbon is double-bonded to another carbon, meaning that there is one less hydrogen atom in the same length carbon chain.

Saturated fats are found in butter, milk, meats and other animal-based products and are known to have negative effects on the heart. Saturated fats also increase "bad" cholesterol. Unsaturated fats, on the other hand, increase "good" cholesterol while simultaneously decreasing "bad" cholesterol, and are commonly found in nuts and oils.

To put it simply, choose oil over butter. Oil can be seasoned however you'd like, and it's good for your heart!

http://cholesterol.about.com/cs/faq/f/difference.htm