This article, taken from Eating Well Magazine and reported by Shine on Yahoo, assures you that high fructose corn syrup (HFCS) is no different than regular sugar, and that microwaved food is perfectly fine and unchanged, with no unwanted byproducts.
But the truth is, nothing could be further from the truth. In fact, Eating Well Magazine was taken to task in April by the authors of a study on high fructose corn syrup, who said that Eating Well had distorted information from a study they had done on HFCS.
With a rebuttal that included four detailed points, Princeton University professor Bart Hoebel, who specializes in the neuroscience of appetite, weight and sugar addiction, took Eating Well to task for trying to say his study was flawed:
"Our study in laboratory rats complements the growing body of literature suggesting that HFCS affects body weight and some obesogenic parameters.
We cite in our paper additional evidence reported by other groups that supports our findings, and also acknowledge studies that suggest that HFCS does not affect body weight in ways different than that of sucrose. We acknowledge in the paper that at higher concentrations (e.g., 32%) sucrose has been shown to increase body weight.
We are claiming, however, that at the concentrations we compared in this study, HFCS causes characteristics of obesity. The data show that both male and female rats are (1) overweight, (2) have heavier fat pads, particularly in the abdominal area, and (3) have elevated circulating triglyceride levels," Hoebel said.
Eating Well printed his rebuttal -- but completely ignored the science by putting HFCS as No. 2 on its September list of food myths and "lies."
Meanwhile, despite two decades of public health initiatives, stricter government dietary guidelines, record growth of farmers' markets and the ease of products like salad in a bag, The New York Times is now telling us something that, in truth, we already know: Americans still aren't eating enough vegetables.
Today, the Times said, only 23 percent of American meals include a vegetable (note: French fries don't count). And in restaurants, a mere 5 percent of patrons order salads as a main course. In an effort to make vegetables more attractive, growers are trying all kinds of tricks to get us to eat them, including the baby carrot industry trying to position the product as a junk food.