So I started going through the cupboard last night looking for all the hiding places for high fructose corn syrup. I found it in: tomato sauce, diced tomatoes, kidney beans, Campbell's tomato soup, Frank's buffalo wing sauce, ketchup and 1000 island dressing. I have to go through the dry goods tonight. We decided that we are going to donate anything unopened to a food bank rather than try to eat it down. I usually don't declare war on a single food item like this, but it is an easy target AND there really is no reason for it to be in SO many things. I mean, kidney beans? Really? That means every time I made chili I would load it with HFCS unintentionally, between the beans and the tomatoes. I have yet to check the label on the seasoning mix we like.
Peter and I went to the gym again last night. He set up his appointment with a trainer so he can learn all the weight machines. The Reisterstown gym has so many more than the others I have been too. The elliptical bored me last night, and I need to be out of the house tonight for a decent spell so the painters can work in peace, so I am contemplating a biking class. I really feel like going to the scrapbook store, but the gym is probably a much better choice overall. :-)
4 comments:
Kidney beans? Really? Now I'm paranoid and need to go home and check my foods.
I did a cursory search of the foods I normally eat and didn't find it in any of my usual stuff, but then, my usual stuff is pretty bland and boring. The closest I eat to processed food on a regular basis is breakfast cereal and string cheese.
Yeah, the kidney beans were a shock to us. I want to check all the different brands at the store to see if all kidney beans are created equally or not.
Regardless of whether the book is 100% legitimate or not, it certainly has made me more aware of the intricacies related to the food we eat.
I checked all of my canned beans tonight and the kidney beans contained corn syrup (not HFCS--don't start throwing out things with plain corn syrup) but none of the others had even that. A bit of googling told me that they use corn syrup when they want thickness WITHOUT a lot of sweetness, so presumably it is used with the kidney beans to make that nasty gunk the beans float in. I don't know why kidney beans would require it and not black beans or garbanzo beans, though. Hardly matters--I rinse all of the beans before cooking them anyway.
Guess it was just the brand we had. They weren't what we normally buy (I usually get Hanover brand) but something Peter picked up somewhere ions ago.
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