- Make a basil gin gimlet
- Eat this delicious ice cream:
- 3 oz. Gin,
- 1 oz. Simple syrup,
- 1 oz. Lime juice,
- muddled/smashed basil leaves,
- shake with ice and strain
Love the ingenious solution of wrapping them in plastic before bending them.
There’s not much agreement about nutrition. On many topics—fat, salt, and carbs to name a few—government guidelines will say one thing, but fans of paleo or vegan or fad diets will insist that the opposite is true. Pretty soon you just don’t know what to think about eggs or white bread or low-fat salad dressing.
But there’s at least a little good news. Most people agree on three basic things: sugar, trans fat, and vegetables. From stodgy mainstream government guidelines, to sometimes-controversial movements like Paleo, to decidedly non-scientific folks like the Food Babe, these are the things almost everyone’s on board with. While I’m sure there is somebody out there who will disagree (and they will probably show up in the comments of this post), these three statements are as close to consensus as you can hope to get.
High fructose corn syrup (HFCS) is not common corn syrup. Corn syrup is actually a family of ingredients made up only of glucose. But HFCS and sucrose aren’t significantly different, and HFCS is not sweeter than sucrose.
There are worse things to be worried about 🙂
High fructose corn syrup is terrible for you. I want to be really clear about that. But if you pore over ingredient labels trying to avoid it, or if you opt for Jones Soda or Mexican Coke because of its “real” sugar, you may have been duped.
Both table sugar, or sucrose, and high fructose corn syrup are sugars. People worldwide, and especially Americans, are eating a ton of sugar and it seems to be contributing to obesity and metabolism disorders. The 2015 dietary guidelines will, for the first time, put a limit on the amount of added sugars we should eat. Sugar is bad for you, end of story. But is there any difference between high fructose corn syrup and table sugar?
Another side to the HFCS debate is that not everyone wants regular sugar to replace HFCS. And people don’t realize that agave nectar is something like 90% fructose. Honey is around 40% fructose, so also about the same sugar makeup as high-fructose corn syrup.
Direct link to infographic.
Some stuff seems OK – it breaks out the component ingredients for things that are frequently bought as a combination, like poultry seasoning. The rest, though? They are not even close and would produce an entirely different thing in a lot of cases. But then, that’s typically the challenge when trying to “veganize” and/or make a recipe gluten free for example.
…or you could just buy the actual ingredients 😉