June 2010 Newsletter – Corn & Agave

Posted on Jun 1, 2010 in Allergies, Diet/Nutrition, Environmental Health, Newsletters | 0 comments

Summer is here: warm weather, barbecues, and corn on the cob. Think again before you eat that corn! Corn, along with soy and wheat are the most genetically modified crops in the U.S. Genetically modified foods means more herbicides and pesticides polluting your body.

But what is more alarming is the use of corn in almost everything you ingest. Michael Pollan’s book, The Omnivore’s Dilemma, descriptively educates us on how corn is fed to cows, chickens, pigs, none of which can properly digest corn, making them sick and, as a result, they are pumped full of antibiotics. The majority of antibiotics in this country are used in livestock. If we just fed them grass animals and, in turn, humans would be healthier. Even farmed fish are being fed corn to keep costs down.

Why Is Corn So Bad For Us?

First, corn is high in glycemic index and glycemic load. The glycemic index (GI) is a measure of how fast foods breakdown into sugar in your bloodstream. Carbohydrates, such as corn, break down quickly during digestion and release glucose rapidly into the bloodstream, thus having a high glycemic index.

The glycemic load (GL) is a ranking system for carbohydrate content in food portions based on their glycemic index (GI) and the portion size. Foods with a glycemic load under 10 are good choices-these foods should be your first choice for when it comes to carbs. Foods with a glycemic load above 20 will cause blood sugar and insulin spikes. Corn products range between 20 and 30 in GL.

Second, corn is everywhere. For example, high fructose corn syrup, which is derived from corn, is a staple used in nearly all processed foods in the U.S. And we wonder why diabetes is 1 out of 3 adults and 1 out of 2 children.

Corn is making us overweight, destroying our endocrine system (hormonal), and inflaming our bodies, which results in disease.

How Does Agave Nectar Relate To Corn?

Agave nectar (also called agave syrup) is a sweetener commercially produced in Mexico from several species of agave. Agave nectar is sweeter than honey because of its high concentration of fructose (90%) compared to the small amount of glucose (10%). Agave has to be heated to 140 degrees and broken down into fructose to be sweet. (Adding insult to injury, some suppliers of agave mix it with corn syrup.)

Agave, which is touted as being a natural sweetener, turns out to be just as bad as having a soda, particularly when eaten every day in moderate to large quantities. Beware as many raw and health foods contain agave sweetener.

Better Complex Carbohydrates To Eat Instead Of Corn:

  • Quinoa
  • Buckwheat
  • Amaranth
  • Millet
  • Teff
  • Wild rice

Better Sweeteners To Use:

  • Stevia
  • Just Like Sugar (chicory root)
  • Sweet Fiber (chicory root and luo han)
  • Xylitol (small amounts and use Birch tree source, not corn)
  • Raw honey (small amounts, not daily)

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