What’s Spring Break for? Making all sorts of delicious food, of course! Here’s the photo roundup so far. Maybe I’ll post more photos and recipes. Let me know which ones you want to make. As always, be sure to smash that like button and share with your friends!
Curried quinoa with roasted purple cauliflower
Salted chocolate chunk cookies
Vegetarian stir fry with homemade peanut sauce
Vegetarian eggs Benedict with chevre and avocado
Look good? Want recipes? More pictures? Let me know what you think! As always, be sure to smash that like button and share if you like the post!
Comment question of the week
What’s your favorite holiday or vacation recipe/food? I’m a big fan of the curried quinoa.
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It’s been a while! How have you been? During this hiatus, I’ve thought a lot about next steps. I’ve spent two years focusing on science, and while I’m as passionate as ever, it’s time I explore some of my other interests. Right now food seems pretty appealing (I’d go so far as to say it’s quite appetizing). What have I been up to recently? I’ve invested a lot of time in my YouTube channel, and both senior year of college and that find-a-job thing have kept me pretty busy. I hope you’re all enjoying the holidays and eating as much delicious food as possible.
A rich, fresh start.
If you took part in the soft drink industry pre-1977, you probably remember pull-tabs, awesome Coke ads, and that beautiful, sugar flavor. You see, back in the good old days soft-drink manufacturers sweetened their beverages with pure beet and cane sugar. Coke and Pepsi may have contained their share of additives, but as far as sweetness was concerned they were all natural.
In 1977, however, a string of sugar tariffs and quotas drove US prices to new highs. Soft drink giants Coca-Cola and Pepsi Co. saw profits slide as the cost of sugar ate into their margins. Naturally, the companies turned their attention toward cheaper alternatives, which they found in the form of high-fructose corn syrup. The sweetener, a simple alteration to regular corn syrup, provides almost identical taste for a fraction of the cost. The rest of the food industry soon caught on, and high-fructose corn syrup has become a staple on supermarket shelves.
Believe it or not, high-fructose corn syrup sweetens an overwhelming proportion of American foods.
Posted in Misconceptions, Nature & Biology
- Tagged Biology, corn syrup, Diabetes, Fitness, Food, health, HFCS, High-Fructose Corn Syrup, Nutrition, Obesity, Science, Sugar