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Medigap plans for future security and better benefit

Medigap plans for future security and better benefit

Anyway I look at it, I have been eating too much sugar, albeit in the form of natural sugars. Women should eat no more than 6 teaspoons of sugars, and for men it’s 9 teaspoons. Lucky I don’t eat added sugars. At least that’s the way I saw it, since my sugars are mostly natural and hardly processed.

My latest revelation is based on information I read in CSPI’s Jan/Feb 2010 Nutrition Action Healthletter. The cover story is SUGAR OVERLOAD, Curbing America’s Sweet Tooth. Read it!

I was happy to see my favorite subject broached, but I thought to myself, ‘This doesn’t pertain to me anymore. I quit sugar over two years ago.’

What I read, however, turned my perfectly ordered world of natural sugars upside down.

I was not ready to have over two years of my work be thrown out the window by one statement. “[Added sugars] include high-fructose corn syrup, ordinary table sugar, honey, agave syrup, and all other sweeteners with calories.”

Then I discovered a list in the article that brought me to tears. The list titled, Sugar by Any Other Name, broke down what is considered an added sugar, which just made me grimace. Why? Because my beloved list of natural sweeteners that I held high and mighty and above all reproach found themselves in the same category as the horrible sugars that I have not touched in over two years. How in the world could my raw honey be rubbing elbows with corn syrup? Or table sugar even compare to grape juice? Were not my beloved natural sugars in an entirely different class because they’re, er, natural?

Apparently, folks, my head has been in the clouds. I thought I had found redemption in honey and juice concentrates and maple syrups. The sad news is that these are added sugars. That’s not an opinion. That’s a fact.

And that, my friends, breaks my heart.

An added sugar is an added sugar, no matter what the source of that sugar is. The verdict is in, the science is clear, and the AHA is bold enough to tell us that unless we keep all of our added sugars in the 6-9 teaspoon range (9 for males, 6 for females), we may be headed for medical troubles including increased risk of heart disease, high triglycerides, diabetes, visceral fat, gout, overeating, high blood pressure and obesity.

Added sugars do not include fruit, dried fruit, vegetables and other whole foods.

I’m angry for giving natural sugars an exception in my kitchen and in my diet. I thought I was free to eat as much “sweet” as I wanted, as long as my sweet was natural and barely processed. Now I see that I confused science and philosophy. Because I believe philosophically that honey is a better sweetener than sugar (raw, local, not processed, etc.), I made the mistake in believing that it is healthier, too. It may or may not be healthier, (honey has about 300 more calories per cup than white sugar) but as far as all those medical diseases are concerned, I have to limit honey as much as I have to limit white sugar because they are both added sugars.

I don’t want to play by the rules of the AHA (6 teaspoons, approximately 100 calories, is not very much sugar, especially if you drink sweetened beverages or alcohol), but I also don’t want to be suffering from heart disease or diabetes in the future, trying to convince myself that natural sugars are off the hook.

Sugar, rum, and tobacco are commodities which are nowhere necessaries of life, which are become objects of almost universal consumption, and which are therefore extremely proper subjects of taxation.

— Adam Smith, The Wealth of Nations, 1776

What it is:

A soda tax is a tax on sugar-sweetened beverages and those sweetened with caloric sweeteners.

Purpose:

To decrease the consumption of sugary beverages and to generate revenue for obesity-related medical costs.

Who is for it:

Most recently, California Senate Majority Leader Dean Florez introduced his soda tax bill for California.

California Center for Public Health Advocacy helped Florez draft the bill.

The soda tax was first introduced in 1994 by Kelly D. Brownell, PhD., Director of the Rudd Center for Food Policy and Obesity at Yale.

The current Director of Centers for Disease Control and Prevention, Thomas R. Frieden, and the above-mentioned Brownell argue for the taxation of sugary beverages in this 2009 New England Journal of Medicine article.

New York City Department of Health & Mental Hygiene

Dr. David A. Kessler, author of my personal favorite, The end of overeating.

The Center for Science in the Public Interest

Without coming right out and saying it, Dr. Nestle implies her interest in the tax with several related posts.

President Obama: “It’s an idea that we should be exploring,” the President said. “There’s no doubt that our kids drink way too much soda. And every study that’s been done about obesity shows that there is as high a correlation between increased soda consumption and obesity as just about anything else. Obviously there is resistance on Capitol Hill to those kinds of sin taxes,” he continued. “Legislators from certain states that produce sugar or corn syrup are sensitive to anything that might reduce demand for those products. And look, people’s attitude is that they don’t necessarily want Big Brother telling them what to eat or drink, and I understand that. It is true, though, that if you wanted to make a big impact on people’s health in this country, reducing things like soda consumption would be helpful.” — President Barack Obama to Men’s Health

Who is against it:

Beverage companies, and the American Beverage Association (ABA).

The ABA has this to say about the tax, “Families are still barely making it from paycheck to paycheck. Adding to their burden with a tax on their groceries should be the last way to tackle the state’s budget problems.” I think they need a heftier argument. Since when have sugary beverages become a staple of Americans’ groceries? They go on to say, “…this tax will threaten thousands of well-paying, New York jobs in the beverage and related industries.” Lack of jobs in New York? I can only hope that there would be a lack of jobs in the sugary beverage industry and other junk food industries!

Let’s see, who has our best interest in mind: doctors, professors, and directors of major health agencies……or beverage companies?

I can’t resist sharing this video:

To my shock and horror I discovered corn syrups and other sugars added to jars of peanuts.

I usually by peanuts in the shell, but I don’t eat peanuts that often. I typically stick with more exotic nuts like macadamias, almonds, pistachios, pecans, cashews–because I’m so fancy.

I love a good peanut, though, dang it! I’m fortunate not to have allergies, and I realize and sympathize with those who are unable to experience the joy and tasty satisfaction that peanuts can offer. Luckily these days grocery stores are stocked with all kinds of nuts so our choice is not limited.

Last week, during our wonderful blizzard, I wanted peanuts. I visited the nut aisle (which is new to me because I usually buy my nuts at TJ’s) and found a large variety of peanuts. I figured right off the bat that honey roasted peanuts would be off-limits. They were. I looked at some roasted, unsalted peanuts and they looked boring so I tried finding roasted, salted peanuts. I found several different brands, including the big “P” brand of peanuts, that added corn syrup, maltodextrin and corn syrup solids. Can you imagine why the heck these peanut companies are adding all this sugar to the poor, otherwise innocent peanut?

I finally found a grocery store brand of roasted, unsalted peanut and that turned out to be my only bet. All other peanuts had added sugars.

Two things I don’t get:

1. Peanuts are naturally sweet, so why would they need sugar? Without added sugars, one serving size of peanuts (28 g/about 40 pieces) has approximately 1 gram of sugar. Peanut sugar. Let’s say that peanuts were not sweet enough by themselves. Wouldn’t it be just as easy to add sugar ourselves?
2. I’ve heard that sugar can act as a preservative. In this case, though, peanuts don’t need preservatives. The jar I bought says, “SELL BY JUN 22 11″. If my roasted, unsalted peanuts have a year and half shelf life, what gives? Do the corn syrup covered peanuts have a 10 year shelf life? Gross.

I have no idea why sugar is added to peanuts. It’s not needed.

It’s another must-read label, folks!

This bread is virtually the No-Knead recipe I posted in October, with a few alterations. It’s a cinch to make, hardly any maintenance, but does take 12-18 hours to rise. So start it the day before you want it. For those of you who have had little luck with yeast breads, you’ll love how fool-proof this is.

The only real trick, in my opinion, is getting the water temperature just right for the yeast. My way of doing this is crazy and I don’t exactly recommend it, although it works for me every time. I basically put my finger under running water until it’s just too hot for me to stand, but not hot enough for me yell. I know there are better ways (a thermometer, perchance?) but I’m old fashioned in the kitchen, including measuring. I generally don’t. My husband wonders why I don’t measure, and I don’t have an answer for him. I know it makes sense, to guarantee that the recipe comes out perfect…..I guess I love how food comes out different every time.

However, it’s hard to post a recipe when I’m just throwing things around, so I’ve done my best to gauge amounts. Tinker if you will.

Easy Whole Wheat Cinnamon Raisin Bread

2 C whole wheat flour
1 C white whole wheat flour
2 pinches sea salt
1 packet active dry yeast
1/2 C raisins
1-2 tsp. cinnamon
approx 2 C. tepid water (less water by about 1/2 C if using white flour)

Mix dry ingredients including yeast. Then add water and mix until sticky and shaggy. This picture shows that I need more water. Dough should be fairly moist all over.

Cover bowl with plastic wrap and let it rest for between 12 and 18 hours, room temperature.

Then turn dough onto lightly floured surface, sprinkle with a little flour, and fold it over once on itself. Cover loosely with plastic wrap for about 15 minutes.

Using lightly floured hands, quickly and gently fold dough into a ball, and place on lightly floured towel, seam down. Dust with more flour. Cover with another towel and let rise for 2 to 3 hours. Should double in size after rising:

At least 30 minutes before putting dough in oven, heat oven to 450 degrees and put in a heavy cast iron pot (or enamel, Pyrex or ceramic) that is at least 3.5 quarts to 8 quarts. When dough is ready, carefully remove pot from oven and turn dough over into pot. Shake pot once or twice if dough is not evenly distributed. Cover with lid and bake 30 minutes. Then remove lid and bake another 15 minutes, until loaf is nicely browned. Cool on rack.

While the bread was still warm, I cut a few slices and slathered them with butter (Earth Balance) and just a light smear of honey. I find this bread delicious and especially rustic. Each bite with raisins is heavenly. I’ll add more next time.

I can’t resist showing you my dog, Annie. She put up with us while we had cabin fever during the blizzard last week. She pretends like she hates wearing glasses, but she knows she’ll get treats if she poses for the camera. The abuse!

I love when celebrities talk nutrition!

Click here, or here to watch Ellen’s video diaries as she shares what it’s like to be without the white stuff.

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