"Your body can't tell the difference." (corn syrup

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I don't eat anything with aspartame, because it tastes nasty to me. I've met other people who did have the same rather rare genetic characteristic. Not only tastes nasty, but leaves a nasty aftertaste in my mouth that will linger all day, or until I get to some Listerine. I've heard all the horrendous stuff about it, but that's the main reason, and I get reminded every time I accidentally pick up somebody else's drink cup that just happens to contain diet soda (that's all a lot of people drink).

Yes, restaurants seem to default to Diet Coke, about one out of 5 times I'll get glass of that served instead. One sip and that awful taste is stuck there for the whole meal.

Simply put: they lied to you.

You can compare the aspartame industry (and other synthetic foods like GMO crops) today to tobacco industry in the 50s through 70s.

Talking of GMO...I've noticed a lot of vegetarian cheese is made with a GMO, and yet they say it doesn't contain GMOs. Is that the same rule the UK uses which means anything 95% gluten free or organic means they can label it that?

Now we run into the larger problem. I have a friend that objects to calling organic foods organic, because she's hung up on the term itself (foods all being organic to begin with). But the problem is not if we call something organic or snooglefump or whatever else. It's the lack of meaningful and sufficiently strict standards. Know the certifying agency before trusting the label. Watch out for government regulations that inhibit strictness. Disregard a claim of organic, gluten free, non GMO, or whatever, if it's not reliably 100%. From what I've learned from friends with gluten problems and seen of the care needed for truly gluten free cooking, 95% gluten free may as well be 0%.

Oh, and watch out for fair trade. From what I've heard, that's not all it's cracked up to be, either.

Major corporations sure have learned how to tug at the heartstrings of the aging hippie population. (Not knocking hippies, just pointing out a sad fact.)

Can you imagine going back in time to when everything edible was totally natural?

When the only time you ever were able to eat anything sweet was when you were lucky enough to find a bee hive, a maple tree, or whatever else?

The real core issue is that we've allowed ourselves to become addicted to sweet flavors. Sweet, as much as it is in our foods in general today, is not natural at all.

Come to think of it, what happened to Hostess? I thought they went bankrupt, but their stuff was on the shelves two days ago, along with that VERY EVIL WONDERBREAD!! !! !! !! !!

What, were they too big to fail too?

Sweet...mmm.

Bacon...mmm.

Sweet bacon!

Back before food was an industry, sweet foods were only available for short times of the year. Berry season, when fruit was ripe, the happy luck of finding a bee hive. A can of soda with a dose of HFCS is like the fructose content of eating a dozen ripe peaches. Then think of someone who downs a six-pack a day, everyday. Our bodies were not designed for this intense fructose consumption. The beginning of the obesity and diabetes epidemics in America correlate with the introduction of HFCS into the mass food supply. And before somebody beats me to it, true, correlation does not nessesarily equal causation. But causation always has it's correlates.

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