Nothing makes me angrier than those awful commercials about how corn syrup isn’t bad for you. “OF COURSE CORN SYRUP IS BAD FOR YOU!” I want to scream (and sometimes do) at the T.V. Corn syrup is inexpensive to produce–which is why it’s such a popular ingredient–and is six times sweeter than the same amount of cane sugar.
There is no conclusive evidence that corn syrup is worse for your body than regular cane sugar, but cane sugar isn’t good for you either. Duh. That’s like saying dying by drowning is the same as dying by smoke inhalation. Both options are awful and you end up dead in both scenarios! Really, Corn Refiner’s Association, just shut up. I don’t want to hear anymore about how wholesome and OK corn syrup is. It isn’t and you need to stop lying.
The average American consumes over 40 pounds of corn syrup a year. I mean, gross. We all know that a diet heavy in corn syrup or sugar will pack on the pounds, cut your enegry levels down to nill, and put you at risk for diabetes. But a new study has proven that consuming large amounts of high fructose corn syrup actually damages your brain too. It will prevent you from learning new things as easily and causes reductions in synaptic activity in the brain.
Luckily, researchers did discover that consuming omega-3’s helped combat some of those symptoms. So if you must indulge in sugary (or corn syrupy) treats, make sure you amp up your intake of salmon, walnuts, and flax to protect your brain!
One of my biggest comfort foods from my NYC days was Pho, delicious Vietnamese soup loaded with beef and hot rice noodles. I’d pick up a carton of it from a deli and curl up at home on a cold night with a big, steaming bowl of it. I’m sure they serve it somewhere here in Nashville, but since I’ve been on Phase 1, I’ve been looking for delicious, filling fare with no rice or rice noodles (a staple of Pho!) so I decided to create my own. It’s not just like traditional Pho (you can learn more at PhoFever), but my Faux Pho certainly captures the essence of this comforting soup! It’s perfect on a rainy day, but is pretty darn good anytime. Enjoy!
Pacific Organic Vegetarian Pho Soup Starter
chopped green onions
Mung Bean Sprouts (I used crunchy sprouts as the store was out of mung)
thinly sliced flank steak (or any cut you prefer of beef)
2 large spaghetti squash
1.) Cut each spaghetti squash in half lengthwise. Scrape out the seeds and place each half insides down on a cookie sheet. Bake at 350 degrees for about 20 minutes or until insides are soft and scrape out easily. Scrape the squash’s insides (which will look like noodles) out into a bowl and set aside.
2.) In a large stockpot, lightly brown radishes, onion, and celery until they begin to soften.
3.) Add in the Pacific broth and bring to a boil.
4.) Add in sprouts, basil, and spaghetti squash “noodles.”
5.) After about two minutes, drop in thinly sliced bits of flank steak. Stir a few times and then serve piping hot!