On What's In My Food

One of the very few vices I have any more is caffeine. Oh, I like bacon, and still find myself eating from time to time like a man half my age, but certain things have had to improve in my life. Caffeine is not one of those, however.

Specifically, Coca-Cola is usually my caffeinated beverage of choice; followed by Earl Grey or Chai teas. And even those are in moderation anymore; not because of the caffeine but because without a gallbladder I have enough issues with stomach acids. (I’ve discovered a wonderful thing called Prilosec. It’s been very helpful with certain issues.)

Anyway...the missus and I went shopping one evening in preparation for a camping trip we were taking. Because she has to be careful of what she eats (and I ought to be), we spent a lot of time looking at labels. She’s done this for a number of years now; and I’m trying to be supportive of this little habit. Tonight, however, I’ve hit on something a number of you probably already know: High Fructose Corn Syrup (aka “Corn Sugar”) is in bloody near everything we eat. 

Why?

It’s in spaghetti sauce. Hot dogs (which I know aren’t terribly healthy to start with). Breads and buns. Pickle relish-which to me is silly, as it’s supposed to be sour. Graham Crackers. Ketchup. And yes, in almost every soft drink-where I would reasonably expect to find it. 

It’s no blessed wonder we’re all getting fat and becoming diabetic!

Try it, next time you go to the store. Look at the labels; I think a number of you will be mighty surprised at what’s in your food. You don’t need to be a cook, you need to be a chemist.

Now...I’ve said before my body is a product of science. Better living through chemistry; as a lifelong epileptic I know what my meds have been slowly doing to me over thirty five years. I’ve become hideously light-sensitive, for starters. We won’t discuss the long term effects of my meds. The alternative-Grand Mal seizures-is a far, far worse thing, however. But back to my main point: The amount of corn sweetener-or any other sweetener-in our food is disgusting. I’m not a big fan of it in my caffeinated beverage of choice, but will keep drinking the stuff anyway.  

I’ll also admit I like presweetened cereal as well. But that is a treat, not a daily occurrence. Most of the time (not all, but most) I try to eat something for breakfast that’s reasonably good for me. (I’m enjoying Northern Gold granola with raspberries and blueberries for breakfast these days, for example.) If I get a box of Sugar Frosted Flakes, I expect sugar. (Duh. That’s why I buy it.)

But breads, sauces, and other things shouldn’t have that kind of sweetness to them. We feed ourselves and our kids this stuff, then they lose recess time and PE, and then we wonder why children are drugged with Ritalin to calm them down. They’re on a perpetual sugar binge!

Now I can’t change things that much. But I am learning to watch what’s in food...and it’s making me want to tell you to do the same. You don’t have to buy organic (I don’t-we can’t afford it!) but you should take a good look at what’s in all the food you buy. It’ll be an eye-opener for you.

It has been for me. 

Enough for now.

Thinking About Ramen....

What goes through my mind some days is deep, ponderous, and flows freely. Other days, it can be ridiculous, insane and somewhat clunky.

This is one of the latter, I'm afraid. Sometimes us Electrogeek types ponder weird, odd, off the wall things.

Like Ramen.

You read that correctly, kids. Oh, come on—you know what is Ramen: that mainstay of many a collegian diet. It’s what I’m contemplating today, Pinky. (Okay—guilty pleasure from 13 years ago: watching Pinky and the Brain.)

What is it about this conglomeration of cheap, fried and dried noodles, a salt and MSG pack that has some semblance of a flavor lurking inside, and boiling H20 that is so appealing to me? And, for all that and by extension, to all of us?

My favorite brand is Sapporo, and my particular favorite flavor is “Oriental Flavor.” I won't even go into that too seriously; after all, I doubt rather highly that it is flavored like an Oriental, and I seriously doubt any Orientals were freeze-dried and powdered to make a soup base. (At least, I should hope not.)

It certainly isn't very slimming--most of us eat a whole package, which upon further review, ends up being between 500-600 calories. (Not to mention enough salt to stun a moose.) Nor is it particularly healthy in its unadorned state-it's not bad for you, but there are far better things one could eat. It isn't particularly tasty, even with the soup base in it. I'd rather make fresh udon to-kamaboko (another form of noodle soup, using fresh wheat noodles and fish-cake); I usually have all the materials to do so on hand. It's also much better for me, because it's fresh, and has way less salt the way I make it. No, I do not make my own udon noodles. I’m good—but not that good.

Even so, I find myself turning to the stuff far more often than I should. Which is why I'm sitting here, writing this. I had a mug o’ Ramen for lunch today, and found myself thinking: What is it about Ramen that demands to be eaten? In its dried state, you could replace a roof shingle or two with the noodles. In its wet state, and without having added the soup base, you can patch holes in your walls for painting. (Don't laugh, kids. I've done so at least twice.) To me, it is the Japanese equivalent to a burger. (Okay-technically, that would be either sushi or a bento; but you get the idea.) You grab it, eat it, and move on with your day. Oh, you might linger a bit over it, but it isn't the kind of meal (here in the States, at least) that one does an extended lunch with.

But we seem fascinated with the stuff. I mean, on average, an American will eat nearly one package a month. (That's actually 9 packs/cups a year; this is from Nissin's website-they created the stuff in 1958.)

I just haven't figured out why.

Enough for now.

(Posted 2/26/09)