Day: May 23, 2012

and Ecstatic about eggs

fitnessgroan1 Comment

After coffee, one of my favorite substances to ingest has to be eggs. In the 1980’s a lot of manipulative politics and biased interest conflicted science went into demonizing eggs over the fat and cholesterol content. Independent research a decade later confirmed, re-confirmed, and re re-confirmed that whole eggs are in fact very nutritious and positively healthy, because of the micronutrient profile inherent in the yoke, and the realization that blood cholesterol levels are not the primary cause of cardiovascular disease in otherwise healthy adults.

But old bad info dies hard, and negative info is way more powerful than positive info among humans. That’s why coffee continues to be demonized by so many in the health food world (while other natural herbs are universally lauded).

So here’s further evidence (albeit anecdotal) of how eggs affect you in a neutral, or positive way. Click this.

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The dangers of High Fructose corn syrup

fitnessgroan1 Comment

Another excellent post by a well informed professional. I’d like to add that there are also a slew of negative environmental factors involved in te production of HFCS that are often overlooked by critics. When consuming sweet products, demand real sugar!

kktrainingsystems

High-fructose corn syrup (HFCS) comprises any of a group of corn syrups that has undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. It is used in food products to enhance shelf life. According to the USDA, HFCS is composed of 24% water, and the rest sugars. It is very common in processed foods and beverages in the United States.  The most widely used varieties of high-fructose corn syrup are: HFCS 55 (mostly used in soft drinks), approximately 55% fructose and 42% glucose; and HFCS 42 (used in beverages, processed foods, cereals and baked goods), approximately 42% fructose and 53% glucose.

In the U.S., there has been a major transition from sucrose (table sugar) to HFCS in the food industry. Factors  causing this transition include governmental production quotas of domestic sugar, subsidies of U.S. corn, and an import tariff on foreign sugar.  All…

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