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    high fructose corn syrup

    Explore " high fructose corn syrup" with insightful episodes like "The FDA’s Guidance on Gene Edited Foods + What American Foods are Banned in Other Countries?", "National Fig Newton Day: 01/16/24", "How Corn Took Over America", "Nutrition Nugget: Popsicles" and "#60 Soda, Pop, Whatever" from podcasts like ""Xtalks Food Industry Podcast", "Every Day's A Holiday", "Stuff They Don't Want You To Know", "Salad With a Side of Fries Nutrition, Wellness & Weight Loss" and "Just My Type - The Diabetes Podcast"" and more!

    Episodes (15)

    The FDA’s Guidance on Gene Edited Foods + What American Foods are Banned in Other Countries?

    The FDA’s Guidance on Gene Edited Foods + What American Foods are Banned in Other Countries?

    In a pivotal move for the food industry, the US Food and Drug Administration (FDA) has unveiled industry guidance for genome edited foods derived from plants. In this episode of the Xtalks Food Podcast, Sydney talks about gene edited foods and how this landmark guidance aims to demystify the FDA’s risk-based approach towards both genome edited foods and all new plant varieties. Genome editing stands as a cutting-edge technique that ingeniously introduces new traits into plants. It also serves as a way of catering to the burgeoning needs of a growing global population. The FDA’s recent guidance document sheds light on the regulatory landscape for foods derived from genome edited plants. It lays out the foundational principles for ensuring the safety of these innovative foods. The team talks about the differences between genetically modified organisms (GMO) and gene edited foods, as well as whether these foods could be considered organic.

    Also in this episode, Sydney talks about eight American foods banned in other countries. The disconnect between the US and other countries becomes clear when it comes to these preservatives. That’s why a handful of American foods find themselves banned outside the US, while being granted the stamp of “safe” approval by the FDA and the US Department of Agriculture (USDA) within the country. The list includes instant stuffing and mashed potatoes, Skittles, Twinkies and Little Debbie Swiss Rolls, Pillsbury biscuits, bread with potassium bromate, high fructose corn syrup, American pork and chlorinated chicken. These foods are banned in other countries for a variety of reasons, such as the inclusion potentially unsafe dyes, hormones and preservatives. The team compares these banned foods to the foods that are banned in America and discuss the cultural and societal differences between them. 

    Read the full article here:

    Genome Edited Foods: Understanding the New FDA Guidance
    Top 8 American Foods Banned in Other Countries

    For more food and beverage industry content, visit the Xtalks Vitals homepage.

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    National Fig Newton Day: 01/16/24

    National Fig Newton Day: 01/16/24

    January 16th is celebrated as Fig Newton Day in the United States. This day is dedicated to the classic cookie made with a soft fig filling and a cake-like outer layer, which was first introduced in 1891 by the National Biscuit Company (now known as Nabisco).

    The cookie was named after the town of Newton, Massachusetts, and quickly became a popular snack and treat across the country. Today, Fig Newtons are still a beloved treat, enjoyed by people of all ages.

    Fig Newton Day is an opportunity to celebrate this classic cookie and to appreciate its unique flavor and texture. It is also a chance to explore the many different ways in which Fig Newtons can be enjoyed, such as with a cup of tea or coffee, or as a snack on the go.

    To celebrate Fig Newton Day, people may participate in activities such as baking their own Fig Newtons at home, trying different varieties of the cookie, or sharing their favorite Fig Newton recipes or memories.

    Overall, Fig Newton Day is a fun and nostalgic holiday that celebrates a classic American snack. It is a chance to indulge in the rich and fruity flavors of a Fig Newton and to appreciate the simple pleasures of a delicious and satisfying treat.

     

    Subscribe here and on you favorite podcasting apps: https://jonny.hopp.to/celebrate

    How Corn Took Over America

    How Corn Took Over America

    The US is a corn superpower. Over the past few decades, corn has infiltrated all sorts of things, from soda pop and snacks to your own gas tank. But how did it get this way? In tonight's episode, Ben, Matt and Noel dive deep into the strange world of agribusiness conspiracies in what just may be their corniest episode yet.

    They don't want you to read our book.: https://static.macmillan.com/static/fib/stuff-you-should-read/

    See omnystudio.com/listener for privacy information.

    Nutrition Nugget: Popsicles

    Nutrition Nugget: Popsicles

    Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. This week, Jenn's talking about Popsicles. Popsicles are a popular choice when it comes to having a cold, sweet treat or a substitute for ice cream, but did you know that popsicles qualify as an ultra-processed food? Popsicles contain high sugar content and additives such as gums and thickeners that, studies show, can cause gastrointestinal upset. The dyes used to color popsicles have also been linked to hyperactivity in children. Jenn shares which ingredients to avoid when choosing popsicles and how reading the nutrition labels can actually help you choose the best option available to you. She also shares how you can make your own popsicles with a couple of fresh ingredients! Tune in today to learn if popsicles are really a healthier option compared to ice cream. Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       

    RESOURCES:

    Become A Member of Salad with a Side of Fries

    Jenn’s Free Menu Plan

    A Salad With a Side of Fries

    A Salad With a Side of Fries Instagram

    #60 Soda, Pop, Whatever

    #60 Soda, Pop, Whatever

    In this episode, co-hosts Sami (type 1) and Dobie (type 2) have the pleasure of discussing ‘Soda, Pop, Whatever’ from the west coast and east coast perspectives.
    While Sami & Dobie call it soda, some people call it pop, and some even just call every type of soda ‘coke’. So how does soda impact type 2 diabetes? Tune in to hear the stats on how soda increases one’s risk for type 2 diabetes. Type 1’s you may think you’re in the clear if you take insulin, but why not just avoid the rollercoaster of blood sugars anyway?
    We don’t mean to bust your bubble, but yes we do (pun intended).

    C’est la vie, baby!

    Question of the pod: What is your “fun” drink?

    Share it with us at:

    • Instagram: @justmytypepod_
    • Twitter: @justmytypepod_
    • Tik Tok: @justmytypepod_
    • Facebook: @justmytypepod
    • Hashtag: #justmytypepod

    Sami & Dobie will be attending the American Diabetes Association Step Out in LA California at Griffith Park on September 17th!
    To attend, register at
    https://donations.diabetes.org/site/TR?pg=entry&fr_id=13515

    For more information and to listen to more episodes check out our website:
    www.justmytypepodcast.com

    Disclaimer

    Nothing expressed on the Just My Type podcast or on the Just My Type website is intended or should be interpreted or used as medical advice.  You should always consult with a competent physician with respect to all aspects of your health and wellness.

    Ad Song: Just Smile by LiQWYD
    Creative Commons — Attribution 3.0 — CC BY 3.0

    Processed Food Addiction Recovery with Dr. Joan Ifland! 284

    Processed Food Addiction Recovery with Dr. Joan Ifland! 284

    Dr. Joan Ifland is a food addiction professional who is active in both online recovery and research. Dr. Ifland has been an innovator in the field of recovery from food addiction since 1999. She is the author of several popular books, including her most recent book- The Food Addict’s Meal Prep Manual: Save Yourself From Food Addiction In Only 2 Hours A Week, which is a breakthrough system for easily managing meals for recovery from food addiction. She is the lead author of the first scholarly description of processed food addiction according to classic addiction diagnostic criteria and the first scholarly definition of addictive versus non-addictive foods. Dr. Ifland also built the website, www.foodaddictionresources.com, which provides free information on recovery from food addiction. In 2016, she founded the first online training in food addiction to make recovery easier in small, online groups, www.foodaddictionreset.com. Dr. Ifland earned her PhD in 2010 at Union Institute in addictive nutrition. Her MBA was awarded by Stanford Business School in 1978 and her BA in Economics and Political Science by Oberlin College in 1974.

    Find Dr. Ifland at-

    www.foodaddictionreset.com

    http://www.foodaddictionreset.com

    Food Addiction Workshop Library Subscription

    Find Boundless Body at-

    myboundlessbody.com

    Book a session with us here! 

    Find Boundless Body at-

    myboundlessbody.com

    Book a session with us here!

    Belly Fat, Insulin, and Midlife

    Belly Fat, Insulin, and Midlife

    High fructose corn syrup is a $3.6 billion industry in the US. But what is it?
    High fructose corn syrup (HFCS) is a sweetener made from corn syrup that is quickly converted to glucose. It is a cheaper alternative to sucrose, which is simple table sugar.

    What is HCFS in?  The short answer is just about everything.

    The food industry has high-jacked your taste buds, and there are billions of dollars to be had by doing so. This industry has scientists determining how to get you to buy more processed foods based on their hyper-palatability.

    The sad truth?
      It's killing us. 88% of Americans are insulin resistant.

    What does that mean? Insulin is the hormone that 'shuttles' glucose into cells. It acts as a key.  As our culture consumes more and more glucose (>38 pounds/year), our bodies are having a hard time keeping up. We are becoming immune to the effects of insulin.

    The result?  Insulin resistance, glucose toxicity, and ultimately Type II Diabetes.

    This is a GROWING health crisis. Type II diabetes, high blood pressure, and hyperlipidemia (too much fat in the blood) are the trifecta that causes 'Metabolic Syndrome,' and it's taking more and more money and pills to correct.

    Big Pharma is making millions while Americans die.

    Join Cam and Amelia on the roller coaster ride of insulin resistance. Find out how to identify habits that are contributing to the problem and how to create habits to stop it. (This IS reversible!)

    If this episode helped you in some way, take a screenshot of you listening and post it to your Instagram stories, and tag us, @thehelpfulplate, @heymomma_cam, @midlife.mommas.

    Join Cam's  Midlife Method Health Summit October 11-13! Sign up for
    free  HERE.

    Join us on the midlife journey!
    Websites: www.camoyler.com and www.thehelpfulplate.com
    Instagram: www.Instagram.com/midlife.mommas
    Facebook Group: https://www.facebook.com/groups/midlifemusclewithcam

    Stay Connected!
    Amelia

    Cam

    Midlife Mommas IG: https://www.instagram.com/midlife.mommas/

    Please share, rate, and review the podcast. We appreciate you! ❤️

    Nutrition Nugget: Food Additives

    Nutrition Nugget: Food Additives

    Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. Admittedly, Jenn is the first one to jump all over the food industry for things they add and what qualities as food in the US, but not all food additives are bad. A few have a bad reputation more because of misunderstanding than actual science. Yet others really are worth avoiding. Listen in to learn about 6 food additives and the fact vs fiction of them. For more like this, be sure to check out the full length episodes; new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://saladwithasideoffriespodcast.com/#contact 

    Become A Member: https://glow.fm/saladwithasideoffries/
    Want a Free Menu Plan from Jenn? https://www.tlsslim.com/bettermylifenow/weight-loss-profile/?

    Should Athletes Be Allowed To Use Medical Marijuana?, Benefits/Cons of Marijuana Use Among Athletes, Soda & High Fructose Corn Syrup should be illegal?

    Should Athletes Be Allowed To Use Medical Marijuana?, Benefits/Cons of Marijuana Use Among Athletes, Soda & High Fructose Corn Syrup should be illegal?
    Day and Trav dive into the controversial topic with special guests and Alabama State Football players, Blair Brown and Kemond Martin to discuss, "Should marijuana use among pro-athletes be allowed?" They tackle what the benefits and cons are of it's use and even get into how America makes it's revenue off of our unhealthiness! What's really causing bad health in America, marijuana or harmful ingredients like high fructose corn syrup? We answer all that and more on Watch Your Tone!

    Stabilize Sugar Cravings

    Stabilize Sugar Cravings

    Today we have a special guest!! THE AVERAGE JOE!! He is going to bring so much funny to our seriousness woohoo!!

    Please visit the link below to access todays blog post.

    https://www.wix.com/dashboard/b408b1a1-a1a3-49e0-af78-5c17de93e62f/blog/5e305040dc3a1c00176ebfe6/edit

    Want access to the best sustainable products & blogs on the market visit www.shessustainable.com.

    Go to www.ipickfit.com for all your amazing fitness needs.

    Why is sugar so bad?

    • Sugar yields excess calories without a lot of real nutrition.
    • Which in turn can have us gain excessive weight and fast.
    • Moderate amounts of sugar can be healthy.
    • The more sugar you eat, the more your body craves, the harder it becomes to regulate blood glucose, and in turn the more fat you will stir in your body.

    What causes sugar cravings?

    • What we give the body consistently our body attempts to maintain those levels.
    • When we eat a diet high in sugar, as our body is finished with it, we start to crave more so our body can maintain the blood glucose level we have been providing it with. Consistently.

    What are the different types of carbohydrates?

    1. Sugar
    2. Starches
    3. Fiber

    What type of carbohydrates are better for you health wise?

    Complex Carbohydrates provide you with sustained energy because it takes longer to digest. We get these nutrients from many sources.

    1. Legumes
    2. Starchy vegetables
    3. Grains

    Simple Carbohydrates provides you with a quicker source of energy because it takes less time to digest. Not all simple carbohydrates are bad. We get these nutrients from many sources.

    Good

    1. Fruits
    2. Vegetables

    - Good because of the fiber involved it takes our body longer to digest them and use all the macronutrients they provide.

    Bad

    1. Cakes
    2. Cookies
    3. Soda
    4. Ice-Cream
    5. Energy drinks
    6. Desserts

    - Bad because the added sugars spike our blood glucose levels very quickly leaving use with a potential energy crash.

    Why is fiber so important?

    • Fiber helps our body turn food into waste.
    • Fiber helps us feel fuller longer so we don’t over eat.
    • Fiber aids in disease prevention, and helps prevent increased cholesterol levels and blood sugar levels.

    What are the best sources of fiber?

    1. Beans
    2. Grains
    3. Fruit
    4. Vegetables
    5. Legumes
    6. Seeds
    7. Nuts
    8. Quinoa

    How does fat and protein content help aid in glycemic index?

    • Protein and fat have a lower glycemic index, because it slows the rate at which carbs are digested and absorbed.
    • Which means they help balance out blood sugar levels and potential insulin spikes.

    How does liquid verse solid content help aid in glycemic index?

    Liquid Carbohydrate

    • Think of a liquid carb like Gatorade.
    • This source of carbohydrate is going to provide an immediate source of energy which is fantastic for someone needing to replace ATP in let’s say an endurance race. Although in relation to drinking Gatorade for enjoyment that immediate source of energy can convert into fat if not expended.

    Solid Carbohydrate

    • Think of a solid carb like fiber rich sources like beans.
    • These are going to help in regulating energy intake and blood glucose levels.
    • This helps you feeling full longer and provides long sustainable energy.
    • Important to understand in endurance sports during the race some solid sources of energy can upset the stomach dramatically.

    What does timing do when it comes to sport and energy performance?

    • The higher the intensity of the sport or activity the faster we deplete the glycogen/ readily available energy stores.
    • A pre workout meal that is high in carb and protein provides essential energy for the workout and prepares the body for muscle recovery.
    • Intensity matched with duration of the activity also signals what is the best meal pre workout, during workout, and post workout.
    • Some workouts like long endurance activities need to consume nutrients during the activity in order to sustain energy levels.
    • Many fitness activities need to replace nutrients after the workout so muscles have time to recover.

    Is timing effectiveness different for different types of sports?

    Before Exercise

    • Before exercise the purpose of eating carbohydrates is to provide essential energy stores for the activity.
    • Much of the prescription of how much is individualized differently per person, activity type, and duration.
    • The recommended for a performance edge is 1-4.5 grams of carbohydrates per kilogram of body weight 1-4 hours before the exercise.

    During Exercise

    • Not all exercises need to replace carbohydrates during exercise.
    • Fueling during exercises purpose is to delay fatigue and improve performance.
    • Carbohydrate consumption from the start of exercise should be 60-70 grams per hour through out the session.
    • As the duration increases in activity so do the needs to which how many carbohydrates are needed per hour.

    After Exercise

    • We need to replace energy stores post workout so that we can enhance glycogen re synthesis.
    • To maximize glycogen synthesis an athlete should consume 1.2 grams per kilogram of body weight per hour 3-4 hours post exercise.
    • High intensity exercise should focus on replacing carbohydrates 15-30 minutes post exercise and again 1 hour after and again 2-3 hours after exercise.
    • The purpose is to provide the body the ability to regenerate muscles by replacing depleted nutrients.

    What are good ways to eat a low glycemic diet?

    • Eat a diet high in fruits, vegetables, and fiber.
    • Avoid processed foods.
    • Avoid high levels of added sugars.
    • Keep your macronutrients balanced.
    • Vinegar aids in balancing out the bodies pH which in turn help regulate glycemic index.

    Does the percentage of carbohydrates consumed in a diet change readily available energy stores?

    • The higher the intensity of the sport or activity the faster we deplete the glycogen/ readily available energy stores.
    • The Energy stores do not necessarily change if you just eat more and more carbohydrates as long as you are eating a balanced diet.
    • For example our bodies are programmed to only store so much at one given time.
    • Any excess energy stores that are not depleted through activity will store as fat or adipose tissue.
    • Now if we do not eat enough carbohydrates and we are underweight we can suffer from nutrient malabsorption.

    BG3: Why ‘Natural’ Food Labels Don’t mean much & What you can do about it.

    BG3: Why ‘Natural’ Food Labels Don’t mean much & What you can do about it.

    In this episode we talk about the word 'Natural' on Food Labels and how it is so loosely regulated that a majority of foods, with this label, contain many unnatural ingredients. We also talk about ways to navigate grocery stores so you won’t be fooled by the term.

    We do think that artificial additives, high fructose corn syrup, and pesticides have their place but as mentioned in the podcast, most people would not consider these items natural.

    Here are our links and sources to our references for the podcast:

    Fooducate App - https://www.fooducate.com/

    EWG’s Dirty Dozen - https://www.ewg.org/foodnews/dirty-dozen.php

    EWG’s Clean Fifteen - https://www.ewg.org/foodnews/clean-fifteen.php

    USDA’s Definition of the word ‘Natural’ - https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/meat-and-poultry-labeling-terms/meat-and-poultry-labeling-terms/

    USDA Food Definitions - https://www.fsis.usda.gov/wps/wcm/connect/fsis-content/internet/main/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/meat-and-poultry-labeling-terms/meat-and-poultry-labeling-terms#13

    USDA vs. FDA: What’s the Difference? - https://www.eater.com/2017/3/24/15041686/fda-usda-difference-regulation

    'Natural' on food labels is misleading (Consumer Reports) - https://www.consumerreports.org/cro/magazine/2014/08/natural-on-food-labels-is-misleading/index.htm

    Peeling Back the 'Natural' Food Label (Consumer Reports) - https://www.consumerreports.org/food-safety/peeling-back-the-natural-food-label/

    FDA seems to be in the process of defining the word ‘Natural’ - https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/labelingnutrition/ucm456090.htm

    Episode 154: Jamie Feldmar & Tecla

    Episode 154: Jamie Feldmar & Tecla

    Sometimes, dreams come true. This week on Snacky Tunes, Darin Bresnitz invites food writer and journalist Jamie Feldmar into the studio to talk about her dream of becoming a food writer. How did Jamie know she wanted to become journalist? Find out how one of Jamie’s first stories in her high school newspaper created controversy and inspired further reporting. Learn how Jamie’s time in Thailand sparked her interest in food and food journalism. Tecla joins Darin and Jamie in the studio to perform some of her songs! Listen in to hear Tecla talk about her Haitian-Italian background, and how that translates in the kitchen. Hear about her obsession with plants, and her songwriting process! This episode has been brought to you by Underground Meats.

    “There are things that you can do- no matter what profession you are in- to make the most of your travels. I always like to have guidance from a local when I’m in a foreign city.” [27:15] — Jamie Feldmar on Snacky Tunes

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