Text 15245, 161 rader
Skriven 2011-09-03 14:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: HFCS
============
-=> Quoting Stephen Haffly to Jim Weller <=-

 JW> HFCS gets metabolized differently than other sugars.

 SH> Mercury has been found in some samples.

Trace amounts certainly. Less than the maximum allowable but
worrisome all the same. The source seems to be the caustic soda used
in the processing. There are alternative methods of producing
caustic soda with greatly reduced amounts of mercury contamination
but they are more expensive.

Perhaps, if the use of HFCS itself isn't restricted, then the use of
high mercury soda in food processing should be. Having said that I
want clear labelling as to what kind of sugar is in something so
consumers can choose knowledgeably. Canada does. I understand that
the American Corn Refiners Association is lobbying hard to get HFCS
labelled "natural" and listed as just "corn syrup".

 SH> hydroxymethylfurfural, which is toxic
 SH> to honey bees (temps above 113F or 45C).

Which may or may not be toxic to humans in trace amounts but is also
worrisome.

 JW> metabolized by the liver... excess fructose is
 JW> converted to fatty acids and triglycerides.

 SH> How many people are taking medications to lower triglyceride levels
 SH> when abstaining from Fructose, including HFCS, honey, etc. would not
 SH> raise those levels in the first place?

I have read that 30% of Americans have some degree of non-alcohol
fatty liver disease. Our numbers are probably similar. But I don't
think honey is the culprit here.
 
I try not to eat anything that my grandmother wouldn't recognize as
food. Well, that's not quite true as I like a lot of various ethnic
foods she never heard of. So... I try not to eat anything that a
grandmother wouldn't recognize as food.

Very fancy and only a little corn syrup...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blueberry Cashew Tart With Caramel Ice Cream
 Categories: Canadian, Pies, Ice cream, desserts
      Yield: 10 Servings
 
           CRUSTED CARAMEL ICE CREAM:
      1 c  Sugar
    1/2 c  Water
      2 c  Heavy cream
      2 c  Milk
      7    Egg yolks
      1 tb Vanilla
    1/2 ts Salt
           Caramel cashew brittle
           CASHEW TART CRUST:
      1 c  Cashews
    3/4 c  All-purpose flour
    1/2 c  Sugar
    1/2 lb Frozen butter, chopped
      4    Egg yolks
           BROWN BUTTER BLUEBERRY
           FILLING:
      8 oz Butter, cut into pieces
      1    Vanilla bean (or
      1 ts Vanilla)
      3    Eggs
      1 c  Sugar
    1/2 c  All-purpose flour
      3 c  Blueberries
           PINK PEPPERCORN SAUCE:
      6    Egg yolks
    1/2 c  Sugar
      2 tb Grenadine
      1 ts Vanilla
      1 c  Milk
      1 c  Heavy cream
      2 tb Pink peppercorns, crushed
           CARAMEL CASHEW BRITTLE:
      2 c  Sugar
      1 c  Light corn syrup
      1 c  Water
      2 c  Cashews
      2 tb Butter
      1 ts Vanilla
      1 ts Baking soda
 
  Brown Butter Blueberry Cashew Tart with Crusted Caramel Ice Cream,
  Pink Peppercorn Sauce, and Caramel Cashew Brittle
  
  Timing: Make the ice cream base the day before. Make the ice cream
  and freeze it several hours or the day before. The tart may also
  be made the day before. Make the brittle and sauce while the tart
  bakes.
  
  Lightly oil a marble slab or other work surface (not wood).
  
  In a medium, heavy saucepan over low heat, melt the sugar and
  water, swirling gently just to dissolve it. Increase the heat to
  high and boil the syrup, gently swirling the caramel as it begins
  to color.
  
  When it reaches an even deep golden brown, add the cream and milk
  (the caramel will bubble up). Bring the mixture to a simmer,
  stirring to dissolve the caramel.
  
  In a medium bowl, whisk together the egg yolks, vanilla, and salt.
  Whisking constantly, slowly add the hot caramel. Return the
  mixture to the pot and heat over medium-low heat, stirring
  constantly, until it is thick enough to coat the back of a spoon.
  
  Strain the custard through a fine-mesh strainer and chill it
  quickly by placing it in the freezer or in an ice bath for 15
  minutes.
  
  Freeze the custard in an ice-cream maker. Transfer the ice cream
  to an airtight container and freeze it until hard.
  
  Shortly before serving, grind one-quarter of the brittle to a
  powder in a food processor. Spread the powder in a shallow dish.
  Using an ice-cream scoop, form balls of the ice cream. Roll them
  in the caramel powder and serve immediately.
  
  Cashew Tart Crust:
  
  In a food processor, process the cashews, flour, and sugar until
  they are thoroughly combined and the nuts are finely chopped. Add
  the frozen butter and process until the mixture resembles coarse
  crumbs. Add the egg yolk and process just to combine.
  
  Lightly flour your hands. Remove the dough and pat it into a ball.
  Wrap it in plastic wrap and refrigerate it for at least 30
  minutes.
  
  Preheat the oven to 400 degrees F/200 degrees C.
  
  On a lightly floured work surface, roll out the dough 1/4-inch/5
  mm thick. Fit it into a 10 by 1-inch/25 by 2.5 cm tart mold with
  removable bottom or several smaller tart molds. Prick the shell
  evenly with a fork and line the shell with parchment paper
  weighted down with a layer of dried beans. Bake the tart shell
  until it is a light golden brown, 10 to 15 minutes. Let cool on a
  rack.
  
  Recipe by: Michael Smith, Chef at Large
 
MMMMM

Cheers

YK Jim


... High fructose corn syrup should be treated like arsenic or cocaine

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