I have a deep dislike for food science. It has ruined eating, in my opinion.
Because of food science, we now have what I like to call "food-like substances." I hate these. I hate the tricks that the food science, and labeling companies play on us. I also hate how they can use words like "natural" and "wholesome" when the product is none of those things.
I have recently been enlightened on the fact that
soy is actually very unhealthy, contrary to what many of us had been made to believe. Those horrid labeling people!!
I try and feed my family as healthy as I can on a very small budget.
I shop at Whole Foods and our local farmer's market. Shopping there is not easy on a teeny tiny budget, but I manage.
How?
I am in the kitchen... a lot.
I make a lot of things from scratch.
I use raw ingredients, and then I know exactly what my family is eating.
Bread is one of the things that I make for our family on a weekly basis, as well as yogurt. I can count the number of loaves of bread I have bought in the past 2 years on 1 hand. We also go through about a half gallon+ of yogurt a week. I am glad I can make that for the coast of our half gallon of milk (which we get delivered by the milk man, in the glass jars and everything).
I have recently become frustrated with food science and a certain sweetener situation.
I am a huge follower of
weelicious.com. I LOVE Catherine and all her ideas and recipes. She has some wonderful ways to make healthy, yummy foods.
However, she uses a sweetener in a lot of her baked goods and snack foods called *agave nectar*. I assumed that since Catherine was promoting it and praising it, that is was a healthy alternative to sugar. My friend
Amy recently sent me a note asking my opinion on the agave and said that she read some information that said that it is actually worse then high fructose corn syrup, and is process the same exact way. Right away I started researching it and found
lots of bad things about it.
And more here.
I.was.crushed!
Here I was trusting what Catherine had to say about it without looking into it myself. I felt like a failure of a mother by not doing the research before feeding my children something with this processed sweetener in it.
I e-mailed Catherine and asked her why she promoted something that was so processed and considered worse then high fructose corn syrup (HFCS). I asked her if she approved of HFCS, and if not, then why does she promote something that is in the same category. I expressed my frustration with being made to believe it was a healthy alternative, when in fact it isn't.
I received 2 e-mails from her within an hour of the first e-mail I sent. I was very impressed with her attention!
She said that she does not ever use HFCS, but then said that the jury is still out on the agave. She pointed out that she does mention that honey can be used instead of the agave in her recipes, but doesn't recommend one over the other. She says she still likes the agave over traditional sugar.
I am not sure I agree, and have learned that I can not follow people blindly when it comes to making decisions about my families health and well-being.
I am very passionate about being healthy and making good choices for our family when food is concerned. I do know how to let down and have some freedom here and there during special circumstances (like at my mom's recent birthday party when I let the kids eat store bought cookies), but the majority of the time I am very vigilant about what is consumed.
Why eat a cookie with HFCS and other difficult to pronounce chemicals when I can take 20 minutes to whip up a batch of cookies at home that are healthier, and have little to no sugar in them (and often some veggies)? The answer seems easy to me.
**For the record, I still love Weelicious. Catherine was great at answering my question (even if I don't agree), and she still has amazing healthy ideas and recipes that we love. I use her recipes at least 4-5 times a week. I will continue to use her snack recipes, but I will choose to use the honey instead of the agave from the ingredient list.