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The main difference between natural sugar and high fructose corn syrup is The Balance Of Fructose And Glucose In High-Fructose Corn Syrup. As the name suggests, there is more fructose in the syrup than in regular sugar. The difference, however, is that an apple contains fibre and other nutritious elements that outweigh its sugar content. So how does an excess of sugar Make One Gain Weight?
How It Works
When you ingest sugar, theLiver Metabolizes the fructose and converts it into fat. The spike in triglycerides also leads to a reduced amount of HDL cholesterol (or the ‘good’ kind of cholesterol).
What Too Much Sugar Can Do to You
Ingesting too much sugar hurts the metabolism and, over time, it weakens it. This causes Metabolic Dysfunction, meaning your insulin stops working properly. This is one major side effect that most people are unaware of.
This side effect can Directly Lead To obesity, heart disease, and type II diabetes. In addition, added sugar is especially addictive. So the more sugar you eat, the more likely you’ll become addicted and reliant on it. The best way to cut back on your sugar intake is to be aware of what and how much you eat. A Sugary Treatevery once in a while is normal. Overindulgence in anything is where it gets dangerous. So, overall eat those foods with high sugar in moderation and remember Healthy Eating May Be Easier Than You Think.
If it’s boxed, bagged, canned or jarred and has a list of ingredients on the label, it’s processed. Methods used to process foods include:
Canning
Freezing
Refrigeration
Dehydration
Aseptic Processing
Processed foods have been altered from their natural state for “safety” and convenience reasons. And scary as it seems, about 90 percent of the money that Americans spend on food is used to buy processed items.
List Of Processed Food
Processed Fruits & Vegetables
Yes, even fruits and vegetables these days are being processed and sold. Here are a few examples of processed fruits & vegetables:
Canned Fruits
Canned Vegetables
Frozen Fruits
Frozen Vegetables
French Fries
Ketchup
Pie Fillings
Jams & Jellies
Fruit Juice
Vegetable Juice
Tomato Soup
Tomato Pasta Sauce
Potato Chips
Corn Chips
Dried Fruits
Dried Vegetables
Processed Meats
Meat is a healthy part of most diets, but all too often they are processed and packaged to make them more convenient. Check out these examples of processed meats:
Canned Meats (SPAM, Most Tuna Fish, etc)
Cured Meats (Lunch meats)
Ham
Sausage
Bacon
Some Frozen Meats
Gelatin
Chicken Nuggets
Most Pre-Cooked Meats
Cured Meats
Bologna
Processed Baked Goods
Baked goods are almost always processed when found in the supermarket. Occasionally you will find freshly baked options but even those may have processed ingredients so make sure you ask how they were prepared before buying.
White Rice
Flour
Bread
Rolls
Buns
Bagels
Bread Sticks
Pizza Crusts
Taco Shells
Muffins
Macaroni
Pasta
Cake (and Cake Mixes)
Pie Crusts
Cookies
Pop Tarts (and similar foods)
Doughnuts
Pastries
Fast (Convenient) Foods
This is the one category where most people know that the foods are processed. Despite this, however, they are still extremely popular.
Pizza Rolls
Microwave Pizza
Frozen Dinners
Granola Bars (and bagged granola)
Almost all Energy Bars
Protein Bars
Jalapeno Poppers
Microwave Tacos
Microwave Burritos
Raman Noodles
Most Canned Soups
Roasted & Salted Nuts
Dairy Foods
Dairy is another category where most people don’t realise that these foods are processed. There are some items in this category that can be part of a healthy diet, but keeping the processing to a minimum is a good practice.
Cheeses
Cheese Foods
Milk (In some areas you can get raw milk, which is not processed)
Yogurt
Kiefer
Cream Cheese
Snack Foods
Snack foods are typically going to be heavily processed and should always be avoided completely or at least minimise as much as possible.
White Sugar
Brown Sugar
Powdered Sugar
Corn Syrup
Rice Syrup
Pudding
Soft Candies
Marshmallows
Caramel
Honey (You can buy raw honey, which is not processed)
Ice Cream
Whipped Cream
Chocolate
Shredded Coconut (You can buy unprocessed coconut in some areas, which is not processed)
Sugar Substituted (Equal, Sweet & Low, etc)
Maple Syrup
Hard Candy
Processed Beverages
Drinks, other than water, are almost always going to be processed in the supermarket. If you want to drink something unprocessed, consider juicing your own fruit at home.
Apple Juice
Orange Juice
Grape Juice
Grapefruit Juice
Cranberry Juice
Juice Flavored Drinks
All Soda
Instant Breakfasts
Flavored Waters
Coffee (you can buy raw coffee, which is unprocessed)
Tea (You can buy raw tea, which is unprocessed)
Oils, Fats, Salts & More
Oils, fats, and other products are typically going to be processed.
Let’s stop and think about what food is for a moment. Food is organic material, coming from either Plants, Animals, or Fungus. Meat comes from a slaughtered animal that has been dissected piece by piece and ground up into hamburger meat or dipped in batter to later be fried. Vegetables grow right up out of manure from the ground. Mushrooms are, in fact, a fungus.
Food is inherently unsanitary. Food comes from once-living things that have been harvested, taken apart and repackaged in hopes of arriving at their final destination before decomposition sets in.
In short, food is kind of gross when you think about it, and it can get even grosser if you don’t know how to properly prepare, store and cook it.
Of course, the point we’re trying to make here isn’t just that food starts out icky, but rather, that health concerns should be of the highest priority when working in the food industry.
The fact is that food is not merely prone to come in contact with germs and parasites and the like, but that food is inherently tainted. Food inherently carries bacteria and other pathogens. Keeping food safe for your customers or dinner guests is not a matter of preventing the food from coming into contact with germs, but of keeping those germs to a minimum, killing bacteria through freezing and cooking processes, and in keeping the food as safe and healthy as possible.
The bottom line is that, every time you eat anything, you are ingesting potentially harmful bacteria and all sorts of other nasties, but, fortunately, the human immune system is quite capable of dealing with E. coli or salmonella… in small doses, at least.
With this in mind, we give you…
A Brief Lesson in Pathogens
We’ll begin with a brief definition of a pathogen-
A pathogen, or a germ, is identified as being a biological agent capable of causing disease or illness to its host.
The body itself is capable of defending against common pathogens by way of the human immune system, as well as through helpful bacteria which occur in the human body’s normal flora However, should this defence system, either the human immune system or helpful bacteria be damaged in any way, such as through chemotherapy, HIV, or antibiotics (often taken to kill existing pathogens), then pathogenic bacteria or viruses can easily infect, proliferate and, in some cases, become terminal.
The fact is that every pathogen is capable of killing its host. Without a defence system in place, there is nothing to keep bacteria from simply eating and eating away at the host without cease.
A number of pathogens, such as Yersinia pestis, believed to have been the cause of the Black Plague, and the Malaria protozoa, have been responsible for casualties on a massive scale.
Types of Pathogen
Pathogens can be either viral, bacterial, fungal or pr ionic.
Viral pathogens generally fall into the families of:
· Adenovirida
· Herpesviridae
· Hepadnaviridae
· Flaviviridae
· Picomaviridae
· Retroviridae
· Orthomyxoviridae
· Paramyxoviridae
· Papovaviridae
· Rhabdoviridae or
· Togaviridae.
Notable viral pathogens include smallpox, influenza, measles, chickenpox, Ebola, the mumps and rubella.
Interestingly, the vast majority of bacterial pathogens are either harmless or, in fact, beneficial, but there are those that can lead to infectious disease. The most common bacterial disease is T.B., or tuberculosis, which is caused by Mycobacterium tuberculosis, a bacteria which affects about two million people, with the majority being in sub-Saharan Africa.
The most common strains of food borne bacterial pathogen include shigella, campylobacter and salmonella. Pathogenic bacteria can cause infections including tetanus, typhoid fever, diphtheria, syphilis and even leprosy (though this is hardly common in the 21st Century). Bacterial infections are generally dealt with by way of antibiotics.
Fungal pathogens are capable of causing disease in humans, animals and even plants. This type of pathogen typically infects immuno-compromised people or vulnerable individuals with weakened immune systems. The majority of antibiotics cannot be used to treat fungal infections as fungi and their hosts both have eukaryotic cells.
Pathogens can be transmitted in several ways. Here we’ll deal with airborne, blood borne and food borne pathogens.
Blood borne pathogens are not necessarily transmitted strictly through contact with blood, but can also be transmitted through other bodily fluids such as saliva, mucus and tears.
Airborne pathogens are those which are transmitted through the air. This can include those transmitted through sneezing, coughing, or simply those drifting in the air.
Not to alarm you, but the air you breath is literally packed with all sorts of bacteria and other substances, including, but not limited to, dead skin flakes and microscopic bits of faecal matter. There is simply no getting away from airborne pathogens. While more extreme measures of controlling airborne pathogens may be put in place in places such as hospitals and treatment centres, the primary method for dealing with airborne pathogens is simply in ensuring that they do not cause infection.
The truth is that food will come into contact with pathogens, and so, proper cooking and clean hands are a requisite in keeping these pathogens from spreading and causing infection or disease.
Food borne pathogens are those which are, of course, transmitted through food.
Understanding Salmonella
The chief offender with regards to salmonella would be, of course, poultry. Typically, poultry contracts salmonella due to unhygienic thawing methods. It is of course common to use ice water to thaw chicken, but using, say, warm water, instead, can easily attract bacteria and cause it to multiply. This is because the melt water contains condensation from the chicken, which proves to be a literal Petri dish for the minuscule amount of the bacteria already in the water.
This same principle applies to all other foods, as well. Unclean food, food not prepared to the proper temperatures, food left out for too long are all breeding grounds for the minuscule amounts of salmonella in the water and air to thrive and multiply.
E. Coli
E. Coli, or Escherichia Coli, is a gram negative bacterium most commonly found in the lower intestine of warm blooded animals. The majority of E. Coli strains are, perhaps surprisingly, harmless. Several other strains, however, can be responsible for serious food poisoning in humans.
The harmless strains of E. Coli are actually a part of the normal flora of the human gut and can actually benefit the host by producing vitamin K, as well as preventing the establishment of pathogenic bacteria within the intestine.
E. Coli can typically only survive outside of the body for brief periods of time, however, food that has not been prepared properly makes for a fertile breeding ground for the bacteria, and should infection occur, serious and life threatening complications can possibly take place.
The Severity of the Situation
As mentioned above, pathogens are everywhere. They’re in every meal you eat, they thrive on your hands and they’re in the air you’re breathing right now. It’s simply a fact of life that germs are everywhere, even on Mars (if those fossils recovered in the mid-nineties are to be believed).
The importance of serving safe and hygienic food, then, is quite a priority. We can never ensure that the food that we serve is one hundred percent free of pathogens, but we can, fortunately, make sure that those pathogens are kept to safe enough levels that the average individuals immune system will be able to efficiently deal with any germs that come in contact with the body.
Here we will emphasise the number one point…
Wash your Hands
We’ll warn you here and now that you should expect us to “get on our high horse” about this one a few more times before this text is finished. The fact is that keeping your hands clean is the absolute number one best method for preventing the spread of pathogens in a kitchen environment. Keep your hands clean, apply latex gloves any time you need to come in direct contact with food, and your battle with food borne pathogens is already half-won.
Photo by Markus Spiske temporausch.com on Pexels.com
Global warming, the phenomenon of increasing average air temperatures near the surface of Earth over the past one to two centuries. Climate scientists have since the mid-20th century gathered detailed observations of various weather phenomena (such as temperatures,precipitation, and storms) and of related influences onclimate (such as ocean currents and the atmosphere’s chemical composition). These data indicate that Earth’s climate has changed over almost every conceivable timescale since the beginning of geologic time and that the influence of human activities since at least the beginning of theIndustrial Revolution has been deeply woven into the very fabric of climate change.
Think about global warming for a moment what are some things that come to mind? Well the kind people atDistinctlysent me this info graphic. There’s a lot we need to do to start fixing these issues. The sheer scale of farming, and the subsequent environmental impact of such rates of production. As you read through this info graphic, you’ll notice that the numbers just keep increasing. Let’s all do our part to stopGlobal Warming. So why not take a quick trip and hit the link and check out the Straight Up fact’s. There’s no longer any question that rising temperatures and increasingly chaotic weather are the work of humanity. There’s a 99.9999% Chance That Humans Are The Cause Of Global Warming, a February study reported. That means we’ve reached the “gold standard” for certainty, a statistical measure typically used in particle physics.
Based on five separate data sets that keep track of the Earth’s climate, the global average temperature for the first 10 months of 2018 was about 1.8 degrees above what it was in the late 1800s. That was when industry started to emit large amounts of greenhouse gases into the atmosphere.
The atmospheric carbon dioxide level for March was 411.97 parts per million and Continue To Rise. It has now reached levels in the atmosphere not seen in 3 million years.
That’s an increase of 46% from just before the Industrial Revolution in the 1800s, when CO2 levels were around 280 parts per million. Levels began to rise when humans began to burn large amounts of fossil fuels to run factories and heat homes, releasing CO2 and other greenhouse gasses into the atmosphere. Scientists say to keep a livable planet, we need to cut the level to 350 parts per million.
We’ll warn you here and now that you should expect us to “get on our high horse” about this one a few more times before this text is finished. The fact is that keeping your hands clean is the absolute number one best method for preventing the spread of pathogens in a kitchen environment. 
that come to mind? Well the 
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