Posts Tagged ‘Canola Oil’
Posted by terrepruitt on January 19, 2013
According to an article on Shape.com there are 13 ingredients that are banned in “many other developed countries” but are still allowed to be used in food in the United States of America (U.S.). A lot of the ingredients are in foods that are considered highly processed and for many of us these foods can be easily avoided. But some of the things that are allowed in the food in the U.S., but are not allowed in other countries are things that are not listed on the ingredient list when you purchase the product.
Two of the ingredients that are banned according to the list are Synthetic hormones (rBGH and rBST) and Arsenic. I am pretty confident that if you looked at a food product that listed arsenic as one of its ingredients you would not purchase it. But when it is not listed, but still could be present in the product that becomes very confusing and a health concern. The Synthetic hormones (rBGH and rBST) is not listed on the ingredient list of dairy products. The hormone is something that is injected into the cows to ensure they produce more milk than they naturally could and should. This hormone is something that was created in a lab making it genetically engineered. Because this hormone causes the cow to produce more than is natural the cows often end up with infections of their udders. When they end up with infections in the udders they have to be given antibiotics. You might have heard the theory about the more we use antibiotics, the more the things we use them against grow to be resistant. So we keep having to have stronger antibiotics. Also you might be interested to know that some milk has been documented as having pus from the infected udders in it. Just a few things to think about when purchasing milk.
Again, this is because of the hormone that is put into cows and is BANNED in some other countries, but allowed here in the United States.
And the arsenic I mentioned, according to the Shape article, is allowed in the chicken feed. It sounds as if it is just for coloring of their flesh. Which goes back to the first ingredient on the list in the article. The artificial coloring. Seems we want our food to be a certain color when we eat it.
I remember hearing about an experiment where people were fed a nice turkey dinner in a dimly lit room. They were enjoying the food. Then once the lights were turned on and they saw that all of the food was green some people actually got ill. The food was not green because it was bad, it was just green because it had been dyed green, but because it did not have “normal” coloring some people got ill. So it seems as if consumers prefer food that is pretty, even though some research is showing that dyes are not healthy. Some studies even report that dyes cause health issues.
Here is the list (copied from the article):
Ingredients: Coloring agents (blue 1, blue 2, yellow 5, and yellow 6)
Found In: Cake, candy, macaroni and cheese, medicines, sport drinks, soda, pet food, and cheese
Ingredient: Olestra (aka Olean)
Found In: Fat-free potato chips
Ingredient: Brominated vegetable oil (aka BVO)
Found In: Sports drinks and citrus-flavored sodas
Ingredient: Potassium bromate (aka brominated flour)
Found In: Rolls, wraps, flatbread, bread crumbs, and bagel chips
Found In: Breads, frozen dinners, boxed pasta mixes, and packaged baked goods
Ingredients: BHA and BHT
Found In: Cereal, nut mixes, gum, butter, meat, dehydrated potatoes, and beer
Ingredients: Synthetic hormones (rBGH and rBST)
Found In: Milk and dairy products
Found In: Poultry
Please keep in mind this is not a complete list of foods that these ingredients are found in. So if you are interesting in avoiding the ingredients check the labels of the food you purchase.
And check out the article, it states reasons as to WHY the food manufacturers use the ingredient.
Right now my avoid list consists of high fructose corn syrup (HFCS), partially hydrogenated oils/trans fat, and Canola oil. In actuality Olestra too, but I haven’t seen that on an ingredient list in so long I don’t think of it as being on my avoid list. But I am going to be on the look out for the items on this list. I have recently been avoiding the dairy hormones, but I will have to work on the rest.
So, what do you think? Do you think you could eliminate some of these ingredients from your diet? Do you want to?
Posted in Food | Tagged: antibiotics, Arsenic, artificial coloring, banned ingredients, Canola Oil, cereal, dairy products, Fat-free potato chips, flatbread, frozen dinners, HFCS, High Fructose Corn Syrup, Olean, Olestra, Partially Hydrogenated Oils, pasta, rBGH, rBST, Shape.com, sports drinks, Synthetic hormones, Trans fat | 6 Comments »
Posted by terrepruitt on May 31, 2012
When I was looking up information for my post about the RoundUp Ready seeds I came across an article that states that the RoundUp Ready crops are also destroying the flora in our guts. I don’t know if that is really scientifically sound, but it makes sense at first glance right? Or it makes sense that all of the crops that we consume that have been sprayed with RoundUp might start killing off the flora in our bodies. I mean let’s talk about how much RoundUp Ready crops that have been sprayed with RoundUp actually end up in our body. I am not talking exact numbers because I can’t do that, but let’s just look at some things here.
First let me remind you about the crops that are genetically engineered: soy, alfalfa, corn, rapeseed (AKA the “canola”), and the sugar beets have all been engineered to withstand an herbicide. With that in mind let’s go through the diet for a day in a hypothetical person;
Eggs, toast with butter, and milk for breakfast. Eggs that were hatched from a corn fed chicken, bread that probably has some sort of soy product in it, butter (for the toast) and milk from a cow that was fed corn. So even though breakfast did not contain any of the actual things on the list of RoundUp ready crops, they were consumed via the food eaten.
Popcorn for a snack. Corn is a genetically engineered crop.
Sandwich and tortilla chips for lunch. Bread again, with some sort of soy product in it, mayonnaise with corn fed eggs and probably soy oil, cheese from corn fed or alfalfa fed cows. Tortilla chips made with corn probably fried in soybean oil or the highly touted “healthy” Canola oil.
Dinner might consist of chicken or beef — both corn fed. A salad probably topped with a dressing containing Canola oil.
It seems as if we might be consuming a lot of 1) genetically engineered food and 2) a lot of residual herbicide. I just thought that the article was interesting because as I read the title it occurred to me how many different probiotic products I have seen within the past few years. I have always been taught to eat the yogurt with the live cultures because it was good for you. It was especially emphasized when taking an antibiotic, but now-a-days you can’t open a magazine or watch TV without seeing at least one advertisement for a probiotic. There are a lot out there. I have some probiotic supplements myself. (I forget to take them, but I have them.) I am just wondering if the sudden need for probiotics has to do with the genetically engineered food supply.
I had always thought it had more to do with the idea that a huge portion of the population does not get enough dietary fiber. I think that has a link to highly processed foods. Which when you think about it most of the highly processed foods are made from the corn, the soy, and the canola (FKA genetically engineered rapeseed). So there could be a link. I think our food and the nation’s health is connected. Not sure if genetically engineered crops are killing off our gut flora, but it is something to think about.
What do you think? Do you think that we could be destroying our gut flora? Do you think there is a link between that and all the probiotic products?
Posted in Food | Tagged: alfalfa, antibiotic, canola, Canola Oil, Corn, corn fed chicken, dietary fiber, Eggs, genetically engineered, gut flora, herbicide, highly processed foods, live cultures, probiotic products, rapeseed, RoundUp Ready seeds, soy, sugarbeets, yogurt | Leave a Comment »
Posted by terrepruitt on May 15, 2012
You know I started this blog to share things with you. I wanted to share about Nia, exercises, things I think are healthy, and stuff I learn. I don’t think I had thought about posting recipes, but I probably didn’t think I would limit myself from doing so. It is funny that food posts get the most views and even more fun spark the most conversations. (I love the bloggey conversations.) We love our food, huh? It is universal. Everyone eats. Not everyone works out, not everyone dances, not everyone goes to exercise classes, and not everyone does Nia, but everyone eats. Even though we all eat different things it is still something that we all have in common.
As you might have noticed, when I try a new recipe, or just try making something I sometimes like to share. Even if the recipe still needs some adjustments I have to start somewhere. I like to post my recipes because I find myself using my blog when I am going to make something. I can even be at the store and get the idea that I want to make a certain recipe then I think, “Shoot I don’t know what it is in . . . . ahhhh, but I posted it on my blog!” So I use my blog at the store to grocery shop sometimes. Here is a recipe of something that I made that I need to work on.
I haven’t always liked hummus, but once I started eating it. I really liked it. There is a brand that my husband found that is really good. It is smooth and creamy. We used to eat it often. But it has Canola Oil in it. I prefer not to eat Canola oil. I have always wanted to make my own hummus so I thought not eating our favorite brand would inspire me. It did not. My issue was tahini. I don’t think of tahini. So when I go to the store I am not thinking, “Oh yeah, I need tahini.” I know you can make hummus without it. I believe my friend makes hummus all the time and she never used tahini. I haven’t tasted her hummus that I can remember so I don’t know if it is good without tahini or not.
The other day I was online and I actually bought tahini. I decided on wanted to finally make some hummus. There are a lot of recipes out there for hummus so I took some ideas from several of them. I need to work on it.
2 cups canned garbanzo beans (chickpeas), drained
3 teaspoons liquid from the beans
1/3 cup tahini
1/3 cup lemon juice
1 1/2 teaspoons salt
2 teaspoons minced garlic
1 tablespoon garlic flavored olive oil
I put everything in the blender and blended until smooth.
I prefer my hummus a little more smooth and actually creamy, but the blender was making odd noises so I didn’t want to push it too far.
First of all I think it is too salty. Next time I am going to use less salt and less tahini. I am also going to use less lemon juice. I am also going to use fresh garlic. I used some we have from a jar.
Not too bad for my first try, but not so great. But sometimes I just need to get in there and do it — make the recipe — so I can see it is easy to do so then I can play with it and make adjustments.
Do you like hummus? Do you make your own?
Posted in "Recipes", Food | Tagged: Canola Oil, chickpeas, creamy hummus, dance exercise, dance exercise class, Garbanzo beans, garlic oil, healthy recipes, hummus, Nia, Nia Classes, Nia workout, olive oil, tahini | 6 Comments »
Posted by terrepruitt on March 22, 2012
It is important to eat breakfast. I don’t always have a chance to eat before my Nia class, but I have been looking to try to change that. Oatmeal is always touted as being one of the best breakfast foods. I do not like oatmeal. I used to not like granola, but I have found a few I like, but most often than not they have canola oil in them so I have been looking for recipes where I can make my own. I found a recipe that looked simple and quick and had ingredients I could live with. Oats is a main ingredient in granola so I can get my whole grain oats in granola instead of oatmeal.
Do you ever wish that you would have followed your instincts? The first time I make a recipe I follow it. Then after I make any adjustments. Well, with this one I made a few measurement adjustments and as I was cooking it, I had a feeling that I should also make some procedural adjustments, but I didn’t. I thought, “No, I will do what it says and it will turn out fine.” Honestly it DID turn out fine if you want crumbly granola and that is what this recipe is. So had I really thought about it I would have realized that I wanted more like bars.
I am not sure where I got this little booklet from but the recipe on the website is a little different from the one in the booklet, but that is the beauty of it you can add whatever you want to your granola. I opted for plainish because that is one of the things I don’t like about granola and granola bars they often have dried fruit in them. I don’t like dried fruit.
I altered the recipe to be:
3 1/2 to 4 cups rolled oats
1/3 cup olive oil
a little over 1/4 cup raw honey
1/4 cup brown sugar
2 teaspoons vanilla
a round heaping 1/4 teaspoon of cinnamon**
1/2 teaspoon of salt
2 1/2 cup roasted almond slivers
(you can add in anything you’d like)
Line a large baking sheet with parchment paper. Preheat oven to 325 degrees F.
Mix together the oil, honey, brown sugar, vanilla, cinnamon, and salt.
Pour over the oats and mix well.
Spread the coated oats onto the baking sheet. Stir every 5 minutes. Bake about 20.
Then let cool completely then mix the oats with your add-ins. Store up to 2 weeks.
Well, I will probably use less salt or omit it all together (YES! ME, saying I will use LESS salt or remove it all together . . . . hmmmmm . . . . ) And I will cook it less than I did. I think I cooked it for more than 20 minutes. I won’t do that, but it didn’t look like it was cooking at all. I will put my add-ins BEFORE it cools, maybe even before I bake it. Depends on what they are.
I am also going to try using less oil and sugar.
Anyway, this is a granola recipe I like — finally– after I made my own adjustments (I use olive oil instead of canola and more oats). With this recipe after a bit more tweaking I can experiment with anything now. Now that I have a really simple basic recipe I can go from here . . . . or not. I is really good on its own. I can see having it warm as a hot cereal. Not quite making it oatMEAL, but making it a meal of oats.
Do you like granola? Do you like oatmeal? Do you eat oatmeal? What type?
**As I was making this today and using my posted recipe I realized I typed this incorrectly! It is NOT a full teaspoon of cinnamon, but a 1/4 of a teaspoon!!!
Posted in "Recipes", Food, Oats | Tagged: Canola Oil, dried fruit, eat breakfast, granola, granola bars, granola recipe, hot cereal, Nia, Nia class, oatmeal, oats, whole grains | 6 Comments »
Posted by terrepruitt on September 1, 2011
I have mentioned Omega 3 before, but I haven’t said a lot about it. I thought sharing a few things about it would be nice. Omega 3 is an essential fatty acid required by the body. “Essential” means that our body must have it but can’t make it so we need to obtain the nutrient from our diet. Since our cell membranes are made up of fatty acids it makes sense that our body needs fatty acids to function properly. The key is making sure our bodies have the right kind of fat. Omega 3 contains three fatty acids, a-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), and is considered a polyunsaturated fat. Polyunsaturated fat, unlike saturated fat, does not harden at room temperature. Wanting a fat that makes up cell membranes that does not harden is another thing that makes sense, right? Nutrients and waste have an easier time passing in and out of a cell membrane with a liquid consistency than one that is solid.
Research has been done in regards to Omega 3 on diseases and ailments with varied results. Studies continue to reveal Omega 3 helps reduce heart disease risk factors such as high cholesterol and high blood pressure. Omega 3 helps reduce inflammation. We know chronic inflammation is not good because it is linked with or even thought to be the cause of many diseases. Omega 3 could help with autoimmune diseases of which inflammation is present such as asthma, rheumatoid arthritis, inflammatory bowel disease, and diabetes. With many diseases there is often multiple issues so it makes sense that if something helps with one thing it might help with another if it is a symptom or a result of a disease. For instance, many people with diabetes have high cholesterol so, if Omega 3 helps lower the LDL and raise the HDL, that would be of assistance to someone with diabetes. Science is continuing to discover things about Omega 3 and how each fatty acid has different effects on the body.
Omega 3 is interesting in that one of the three ALA is actually not used by the body until it is converted to the other two. Some foods contain ALA, some contain EPA, and others contain DHA or a combination of them. So as always recommended it is good to eat a variety of foods. Eating a variety of foods containing Omega 3 will help ensure you get what you need. Some of the food Omega 3 can be found in is cold water fish, flax seed, walnuts, and what some are calling “Omega 3 eggs”. At present there is not a Recommended Daily Allowance (RDA) for Omega 3, but the consensus is that Americans should be eating more.
According to a the World’s Healthiest Foods website: “the National Institutes of Health recommended that people consume at least 2% of their total daily calories as omega-3 fats.”
You might have heard the claim that Canola Oil is a good source of Omega 3, but then you might have also heard the processing the rapeseed plant goes through and the way the oil is made actually burns off the Omega 3 and becomes transfat. This is one of those things you might want to research and decide for yourself. It is your health.
Other foods containing Omega 3: beans, olive oil, hemp seeds, kale, collard greens, spinach, soybeans, cloves, oregano, green beans — yay, not just fish! I am not a fan of fish although, the Omega 3 in fish is hard to beat, so I probably should start eating it.
Like so many nutrients being discovered as being necessary almost everyday it seems as if the best way to get what the body needs is to eat a variety of foods. The less we eat of over-processes and packaged foods the better. Finding a balance is also important. It just really sounds as if, from all the information I have read, Americans consume less Omega 3 than we should, so — to me — it sounds good to add more to my diet. What about you? Are there ways you can add more healthy foods that contain Omega 3 into your diet?
Posted in Food | Tagged: ALA, asthma, autoimmune disease, balanced diet, Canola Oil, chronic inflammation, DHA, diabetes, EPA, essential fatty acid, flax seeds, healthy diet, heart disease risk factors, hemp seeds, high blood pressure, high cholesterol, IBS, inflammatory bowel disease, olive oil, Omega 3, polyunsaturated fat, rapeseed, RDA, reduce inflammation, required nutrient, rheumatoid arthritis, saturated fat | 2 Comments »
Posted by terrepruitt on March 8, 2011
Yay! There is a grocery store in Willow Glen in the neighborhood where I have my San Jose Nia Classes. This means I can pick up some things on the way home. I can anyway because my regular grocery store is not that far past my house, but sometimes I take the exit for my house before I remember I wanted to go to the store because I start thinking of all that I have to do. Once I am off the freeway and I actually have to pass my house to get to the store, I can easily talk myself into NOT going to the store. Ya know? So this store is pretty much right on my way home.
It is a tiny little market. The isles are so small two carts can barely fit down the same row. Just like the bigger stores they have so many extra bins and displays in the aisles (on the ends) there is no way to have two carts going down that way either. So it is kind of a place where you can actually run into your neighbors. :-) I was excited when I saw that there was no added trans fat and high fructose corn syrup. I had walked by the sign quickly so I had thought that all products in the store were like this. But as soon as I saw some products I am familiar with having those ingredients I realized that the sign said that Fresh and Easy products don’t have those ingredients. But they DO have Canola Oil so depending on what you believe in regards to that oil you will have to take that information with a grain of salt.
I did have a yummy sample of vanilla yogurt and granola. I was going to buy some of the granola because it tasted really good in the yogurt. Even though it didn’t have HFCS in it, or any partially hydrogenated oil, it did have canola oil in it so I didn’t buy it. Canola oil is not easy to avoid so when I don’t need the product I am not going to buy it. I am not going to buy a product new to me that has Canola oil in it.
They do have their own brand of Teryaki without HFCS. YAY! I have had teryaki in months because I’ve only seen kind with HFCS in it. It doesn’t taste very “teryaki-y”. Its first ingredient is soy sauce and that is pretty much what it tastes like. But it is not bad.
I think they have a lot of interesting looking prepared food. I didn’t look at all of them to see the ingredients, but I will check it out as I have the need. They did have water crackers about $3.00 cheaper than my regular store. I was excited to try them. The box I open is very crumbly. They are dry. They are not as good as the water Crackers at Trader Joe’s that are the same price.
One thing that will keep me from filling up my cart and doing ALL my shopping at this new little neighborhood market is self-check out. I don’t want to spend my time shopping and checking out the ingredients, looking, deciding, menu planning and thinking—-just to have to spend even MORE time checking myself out. I only had a few items and it took me what seemed like forever to just find the bar codes on the items. I understand that this is one way that a store can keep the prices down, but I did notice and I heard other people say that many items in the store were MORE expensive than other stores we frequent. I don’t have to check my own groceries at the other stores.
And I don’t need to mention how great the checkers at Trader Joe’s do I? I love the checkers at Traders Joe’s.
Anyway . . . I am excited to have a little market to stop in on my way home to pick up a few things. As I said, I won’t be doing the bulk of my shopping here but it really is a great thing that this area of Willow Glen has a grocery store.
Posted in Misc | Tagged: Canola Oil, Fresh and Easy, granola, grocery store, HFCS, High Fructose Corn Syrup, neighborhood market, Nia, Nia Classes, partially hydrogenated oil, San Jose Nia classes, self-check out, Trader's Joe, Trans fat, water crackers, Willow Glen Nia class | 4 Comments »
Posted by terrepruitt on February 22, 2011
I believe that movement, like Nia, can help keep our bodies mobile and balanced. I also believe foods can give us nutrients to help our bodies function better. I believe there are natural ways to help stave off disease. But I do also believe that at anytime our cells can malfunction and cancer can occur. I don’t try to eat healthy with the idea that if I do I won’t get cancer because so many things can contribute to cancer. So many people have it. I was just remembering the days when I didn’t know anyone that had cancer. Now I know too many. There are so many different types. There is no guarantee one will not get cancer. On a commercial recently for a show I saw a doctor asked who gets lung cancer, her response was, “Anyone with lungs can get lung cancer.” That is the truth. Anyone can get it. Unfortunately.
What I DO really believe is that a healthy body can fight it better. A lot of the treatments for cancer kill off good stuff in our bodies as well as the cancer. So if we have a strong healthy body it can combat the offending cells and treatment. Healthy people get sick, but they can often recover faster because they have a base of good health. A body can only handle so much. It is not able to fight off everything thrown at it. There is too much now-a-days. So the healthier the start, the better.
I know a lot of foods claim to decrease the risk of cancer but that is usually not what I am thinking about when I eat it. I am thinking about how the food is thought to assist in the function of the body. I am thinking about how I believe that the ingredients on my avoid list* interfere with the body’s healthy functions, which could very well result in a decrease risk of cancer, but will definitely result in your body FEELING better. Plus I believe that when your body feels better you will actually FEEL better emotionally.
None of us want to get cancer so foods thought to decrease the risk are worth consuming, but I think it is unwise to think that we will not get cancer because we are eating foods “proven to fight”/”shown to decrease the risk”. We should concentrate on eating well to feel well and stay healthy.
*Ingredients I avoid: High Fructose Corn Syrup (HFCS), Partially hydrogenated Oils, Canola Oil
On somewhat of a side note: I have joined a Team for the American Cancer’s Society Relay for Life. The walk is May 14, 2011. If you would like to contribute, please do. I am walking in memory of a friend who succumb to cancer and family and friends that are survivors or are in current battles. Also on April 30, 2011, I’m walking in the San Jose MS Walk: http://bit.ly/terremswalk
Posted in Food | Tagged: American Cancer Society, cancer, Canola Oil, food nutrients, HFCS, High Fructose Corn Syrup, lung cancer, MS Walk, Nia, Partially Hydrogenated Oils, Relay For Life, San Jose MS Walk, San Jose Nia | 5 Comments »
Posted by terrepruitt on February 10, 2011
The other day I mentioned something about a particular food being poison, my friend “pishawed” me saying it really WASN’T poison. So I started thinking that maybe I had been a bit harsh so I looked up the definition of poison. What came up was wiki and it states, “In the context of biology, poisons are substances that can cause disturbances to organisms”. So now I don’t think I was being harsh.
In the context of High Fructose Corn Syrup (HFCS)*, Canola Oil, partially hydrogenated oil, and so many of the CHEMICALS that make up our food, I think it is pretty accurate calling them poisons —- if you are of the belief they disturb our natural healthy body functions. If you believe that HFCS actually does interfere with the production/the release of leptin which is the agent that helps notify the body it is full; if you believe genetically modifying a rape seed so is has “less” than the normal of the bad acid AND includes a pesticide so the insects won’t eat it; if you believe partially hydrogenated oil aka trans fat increase the LDL** levels and LOWERS the HDL*** levels; then I believe it is perfectly reasonable to say it causes disturbances to organisms or in short is poison. But that is only IF you believe any of that stuff.
There are a lot of things that we COULD call poison if we want and be accurate; alcohol, antibiotics, medicines, etc. These things also interfere with our bodies systems, but they are not consumed ALL the time. If they are . . . there are issues, as you can agree in the case of an alcoholic. An alcoholic’s body does not function properly and a lot of health issues generally arise. Too much antibiotics without the proper counter measures can lead to OTHER types of infections or issues. So it is, we ingest these types of “poisons” with care, caution, and infrequency. But it is difficult to do that with our food.
There are so many chemicals, our food is sooooo over processed, so much of our food is genetically altered a lot of it can be considered poison . . . in my opinion. So, was a I being harsh? No, I don’t think so. Could be that if we start looking at what our food is doing to us we might see the need to change things. Food is supposed to be NUTRITION, but ours is not so much any longer.
As I always say, I don’t eat perfect. I am working hard to reduce my consumption of overly processed foods, things with HFCS, Canola Oil, and partially hydrogenated oils in them. I believe by reducing my intake of these things cause disturbances to organisms, I am allowing my body to get more out of the food I eat.
What do YOU think? Was I being harsh by calling something that has HFCS, Canola Oil, AND partially hydrogenated oil in it poison?
*HFCS or the new name “corn sugar”
**LDL = Low-density lipoprotein, commonly thought of as “bad” cholesterol
***HDL = High-density lipoprotein, commonly thought of as “good” cholesterol
Posted in Food | Tagged: Alcohol, antibiotics, bad cholesterol, Canola Oil, corn sugar, food being poison, food CHEMICALS, good cholesterol, HDL, HFCS, High Fructose Corn Syrup, LDL, leptin, nutrition, over processed food, partially hydrogenated oil, rape seed | 6 Comments »
Posted by terrepruitt on January 13, 2011
Prime Rib. That is what I think of when I think of horseradish. When I think of Prime Rib I think first of my hubby because he loves the stuff then I think of horseradish because that is what he eats with it. He likes it really strong. He doesn’t care for the kind that taste more like sour cream (or whatever is used). Well, we are attending a pot luck type of Prime Rib dinner and no one mentioned having horseradish so I asked. I should know better, right? I was assigned to bring horseradish. I wanted to go to a specialty store and see if I could find some fancy kind. But that just didn’t fit in with the present situation. So I just went to the grocery store to buy . . . ? What? I didn’t even know how it is packaged. All this time I am thinking of “prepared horseradish”. Anyway, I ended up with three choices of horseradish. One regular, I guess, and two different brands of extra hot.
So I decided to see what is in these bottles of prepared horseradish. What do you think I found? Why was I surprised? Well, I was surprised because it was the two bottles of extra hot that contained High Fructose Corn Syrup. Yeah, HFCS — what they are now changing the name of – Corn Sugar. (Eyes rolling.) I know that my hubby likes extra spicy and I know that he would be really disappointed if we didn’t have horseradish for prime rib, so I actually bought one of the bottles that had HFCS in it. I bought the one that looked less fancy, but the HFCS was much lower on the list of ingredients. And if what they say is true — the ingredients are listed in the order of amount in the product — then the one I bought has less than the other one. But still, yes, I am hanging my head in shame. Especially since, now that I have had some time to think about it, I could have just bought the root, right?
Our hostess said something about mixing it with something, but I was thinking that is not what you need to do because it is already mixed, but she was probably thinking I would just buy the root?
Well, you know what this means don’t you? It means that even though I don’t eat horseradish I am feeling the need for educating myself on it. So . . . .there will be another post about horseradish the root.
Also it means if you are really interested in removing or cutting down on certain ingredients then you need to remember to read the labels. I look at everything now. Even products that I have been buying for years, because some of these ingredients haven’t been around as long as I have been buying the products. The ingredients I am trying to avoid (HFCS, Canola Oil, transfat/partially hydrogenated oil) might have been “snuck” in on me. So . . . check your labels. Why hot prepared horseradish requires HFCS, I don’t know.
Posted in Food | Tagged: Canola Oil, corn sugar, HFCS, High Fructose Corn Syrup, horseradish, hot horseradish, hydrogenated oil, partially hydrogenated oil, potluck, Prime Rib, root, spicy horseradish, Trans fat, transfat | 7 Comments »
Posted by terrepruitt on December 21, 2010
I am not a fan of Canola Oil. I try to avoid this oil. There is so much conflicting information out there . . . .just like with so many things that I have decided that this is one of those things that I am going to try to avoid. If you look at ingredients it is not easy to avoid canola oil. Plus I bet your favorite restaurant cooks with it. It kind of strikes me as funny that it seems to be as prevalent as High Fructose Corn Syrup and partially hydrogenated oils. Hmmm.
There is information out there that seems to emphasize that the seed used for canola oil was “naturally” bred from the rapeseed. The rapeseed produced oil that was too high in erucic acid, which is associated with Keshan’s disease, a condition which is characterized by fibrous lesions of the heart. So they bred a different seed that has less of this erucic acid . . . not none, just less. But like most things we eat it was genetically modified in the 1990′s. Eighty percent of the crops are genetically altered crops. The questions that arise for me is if it is in so many foods how can we be sure we are not consuming toxic amounts of this ericic acid? We are told that HFCS in moderation is ok, but it is in so many foods one just has to avoid those foods altogether to be able to achieve moderation. Then there is the 0 trans fat per serving allowed verbiage which doesn’t really mean NO trans fat it just means that there is less than 1 gram per serving. So if you eat two servings then you could possibly be getting a gram. Again partially hydrogenated oil is in so many prepared foods you might be getting more than a moderate amount.
Canola Oil is in many, many, many things. It is a genetically modified food. The claim is that it is low in saturated fat and contains a high amount of Omega 3. But how much erucic acid are we consuming since canola oil is in so many things? Also, I am seeing information that states the way the plant is processed into oil it burns off some of the good Omega 3 oil and replaces with . . . are you sitting down? Can you guess what? I bet you can . . . . trans fat. Yeah, there is information that states the process in which canola oil goes through to become palatable produces trans fat.
Some are comparing canola oil to margarine. Remember that people? Margarine was the health alternative to butter. Um, yeah. So like many things the information produced by the people who want us to eat the food say it is ok. The information produced by some health experts say it is not ok. So, just like with everything, you need to decide for yourself. That is all that we can do. All we can do is look at all the information that is out there and decide what works best for us—as individuals. For me, avoiding canola oil — as difficult as that is — is what I am going to try to do.
How about you? Are you a canola oil fan? If so, why? If not, why? If not, what oil do you use?
Posted in Food | Tagged: bad fats, bad oil, Canola Oil, genecically modified food, genetically altered, genetically modified, GMO, health experts, HFCS, High Fructose Corn Syrup, Partially Hydrogenated Oils, Trans fat, transfat | 7 Comments »