I really wish I could provide an update that was all, “I’m running again!” or “I’m feeling better and on the mend!”, but that is just not the case yet, friends.
Boo. This Achilles injury is really being quite stubborn and I’m tired of it. And tired of cross training, that’s for sure. Since I still have a thread of hope for the marathon (though it’s getting smaller by the day), Saturday was a long cross training day in place of my planned long run.
- 70 minutes spinning
- 50 minutes elliptical
I wanted to go a bit longer, but homegirl can only be cooped up inside a gym for so long. I’m worried that if I miss any more long runs, which I likely will, I just won’t be ready to run a good marathon on May 1. And I’m not down with doing anything half-assed. Decisions, decisions 😦
Anyways, when I asked for some nutrition topics you wanted to hear about, Shelby suggested the high fructose corn syrup debate (good? bad? meh?).
This is an interesting topic because of the widespread belief that high fructose corn syrup (HFCS) is bad. Right?
Let’s take a step back. HFCS is developed by using enzymes to convert some of the glucose in corn syrup to fructose, so that it’s about 50/50 glucose and fructose. It’s cheap, sweet, and provides great texture to a wide variety of foods.
Most notably, HFCS is used to sweeten soda (pop to my Buffalo friends) and other sugar-sweetened beverages. Are consumption of soda and sugar-sweetened beverages linked to obesity? Yuppers.
But is it the calories and overall sugar in these beverages that contribute to obesity, or specifically the HFCS?
There is little research directly linking HFCS to obesity or chronic disease, but there is research linking a lot of the foods and drinks (soda, fruit juices, processed foods) that contain HFCS to obesity and subsequently, chronic disease. In my opinion, HFCS is sugar, and Americans consume far too much of it, no matter where it comes from.
However, there’s more. We discussed the metabolism of fructose and glucose extensively during my Advanced Nutrition: Protein, Fats and Carbs class Monday night, and the fact that fructose is actually metabolized differently than glucose. Fructose is more likely to be converted to fat, affect insulin sensitivity and triglyceride levels, to name a few. One thing I’m just not sure of is how the fructose in HFCS is metabolized, and whether it’s different from free fructose.
But anyways, I think the bottom line, to me at least, is that HFCS is in foods we shouldn’t be eating or drinking much of anyways. Yes?
The new 2010 Dietary Guidelines for Americans recommend people reduce their intake of calories from solid (saturated) fats and added sugars. This includes reducing soda and sugar-sweetened beverage consumption, as well as processed foods and refined grains. So in my opinion, people should focus on reducing their overall sugar intake, rather than just HFCS, if they are trying to eat a healthy diet and achieve a healthier lifestyle.
Ok, that was kind of long-winded but I hope it made sense. Now I can talk about the delicious pre-Super Bowl eats had on Sunday with my old pal Drew at Je’Bon Sushi and Noodle House on St.Mark’s Place.
I can’t remember what this was, but it was full of seafood and noodley goodness.
Dynamite Roll with shrimp, crab, spicy mayo and masago baked on top and Volcano Dragon Roll with spicy tuna, cucumber with avocado and masago on top
Sorry for the fuzzy iPhone pics – my camera died!
Our unpictured dumplings were also fantastic, and at one point in time the table was completely covered with plates of food. I’m usually all about ordering my own entree, but sometimes sharing is more fun. 🙂
Question: Do you have an opinion on HFCS? Are you a share-er at restaurants, or are you like Joey from Friends (“Joey doesn’t share food!”)