Life is sweet enough!
Ya all know that I like to can. And one of my favorite things to can is salsa. A couple of years ago, Honey and I ran out of salsa. We tried cheap salsa .... we tried expensive salsa. And literally, they all taste like sugar. No tangy spicy flavor-- no tomato taste -- no taste of onions and garlic -- no cilantro -- maybe a little pepper tang.
To quote Scarlett O'Hara ..... "As God is my witness, I will never run out of salsa again!!!"
So when the Freight House Farmers Market asked me (in connection with Buy Fresh, Buy Local) to do a salsa class ........ I jumped on the chance.
Our market friend and supporter, Brandy Welvaert, called me and we did a quick interview to promote the class in the local newspaper. All is good.
Until today ....... and I get this letter................
August 20, 2009
Ms. Cathy Lafrenz
27387 130th Ave
Donahue IA 52746
Dear Ms. Lafrenz:
We read the August 18 article “Summer in a jar: Learn to can your own salsas at the Freight House,” in the Moline Dispatch with interest, particularly the comment that “homemade salsas don't contain high-fructose corn syrup or added salt and sodium-based preservatives, which makes them better for people with diabetes and those watching their blood pressure.” There has been a lot of confusion about high fructose corn syrup. We would like to provide you with science-based information on this safe sweetener and be a reference for you for the future.
High fructose corn syrup, sugar, and several fruit juices are all nutritionally the same. High fructose corn syrup is simply a kind of corn sugar.
Like sugar, honey, and some fruit juices, high fructose corn syrup contains almost equal portions of fructose and glucose. As noted by the U.S. Food and Drug Administration in 1996, “the saccharide composition (glucose to fructose ratio) of HFCS is approximately the same as that of honey, invert sugar and the disaccharide sucrose (or table sugar).” (61 Fed. Reg. 43447 (August 23, 1996), 21 C.F.R. 184.1866. Direct food substances affirmed as Generally Recognized as Safe; High Fructose Corn Syrup - Final Rule.)
Dr. Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University and author of “What to Eat” and “Food Politics” told the Spokesman Review “HFCS is glucose and fructose separated. Table sugar is glucose and fructose stuck together, but quickly separated by digestive enzymes. … The body can hardly tell them apart.” (Lamberson C. January 2, 2008. “High-fructose corn syrup may be the next target” Spokesman Review.)
According to the American Dietetic Association (ADA), “high fructose corn syrup…is nutritionally equivalent to sucrose. Once absorbed into the blood stream, the two sweeteners are indistinguishable.” The ADA also noted that “High fructose corn syrup…is nutritionally equivalent to sucrose. Both sweeteners contain the same number of calories (4 per gram) and consist of about equal parts of fructose and glucose.” (Hot Topics, “High Fructose Corn Syrup.” December 2008. http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/nutrition_19399_ENU_HTML.htm)
The American Medical Association stated that, “Because the composition of high fructose corn syrup and sucrose are so similar, particularly on absorption by the body, it appears unlikely that high fructose corn syrup contributes more to obesity or other conditions than sucrose” (Report 3 of the Council on Science and Public Health a-08, June 2008.)
To read the latest research and learn more about high fructose corn syrup, please visit www.SweetSurprise.com. Please feel free to contact me if you would like additional information about the products made from corn.
Thank you for your consideration,
Corn Refiners Association
Okey Dokey now.
And I am not the first blogger to get this type of letter from the Corn Refiners Association. This one is from 2005. And bloggers aren't the only target of the information correction campaign. Seriously, who could possibly be against healthy school lunches??? Well -- I guess healthy is fine as long as it contains lots of sugar!
So I am on someone else's radar. Seriously, is this little old lady in Iowa that is canning her own salsa without added-sweeteners a threat to the corn industry???? And isn't it scary that yogurt, catsup, spaghetti sauce etc etc have to have a sugar in it to be edible?? I don't know about your spaghetti sauce but mine is just yummy without some highly manufactured ingredient!
Wait till Erickson sees Food, Inc. That will keep the corn refiners busy!!!