With nearly every natural sweetener and spice known to man available to use in our food supply, why is it we continue to put up with corporations and their constant stream of new sugar substitutes that do more harm than good?
The next time you are in the grocery store and you are buying something as natural as yogurt with the intention that it is healthy for you and your family, take a close look at the label and chances are that it is sweetened with something like Splenda. There is no real definition for "natural" with the FDA, so technically Splenda can be called natural. The scientific name for Splenda is sucralose, which is a synthetic compound that was discovered by a British scientist who was looking for a new pesticide formula! One of the main things that the public should know is that in the ten plus years that it has been on the market, there has never been an independent study done on sucralose effects in humans that has been over six months long. Aspartame which is the main ingredient in Equal and NutraSweet has been found to have side effects in rodents, which the FDA ignored and now these same side effects are being seen in humans. Sugar replicating compounds are listed on food labels, but something even worse is being done now and will grow even larger in the future. Companies are now coming out with chemicals that are made to fool the human taste bud. Modern science is now tricking our brains to taste things that are not really even there, but memories of what food tastes like. These new chemicals will not be required to be on the label–this coming from Robert Cohen's website www.notmilk. You may not understand the abstract of the most recent publication from this new food science, as published in the May 2, 2008 issue of the Journal of Biochemistry. I will translate–The Abstract: From the Senomyx website: Translation: Senomyx is re-inventing food and flavor by genetically engineering taste bud receptor cell triggers. Foods of the future will contain "flavor enhancers" which fool human taste buds into perceiving the sensations of sweetness, sourness, saltiness, and bitterness. Senomyx is presently developing new products with many of the world's largest food manufacturers including Campbell's and Coca Cola. In fact, if you eat Nestlé's foods, your taste buds are being artificially stimulated by biotech products developed by Senomyx.
Take a drive to Old Town Littleton and you can go to the Savory Spice Shop and discover hundreds of natural spices and sweeteners that you can use every day. They even have a large variety of salt free herbs and spices that are great. When you are there you can pick up the spices needed to make one of the dishes from Dr. Richard Collins, The Cooking Cardiologist and director of wellness at South Denver Cardiology Associates.
Butternut Squash Soup with Orange Croutons
Makes 8 servings
1 medium butternut squash, peeled, seeded and cubed into 1-inch squares
1 medium zucchini squash, peeled and sliced into 1-inch pieces
1 yellow pepper, seeded and cut into strips
2 tablespoons olive oil, divided
3 celery stalks, chopped
1 onion, peeled and chopped
1 carrot, peeled and chopped
5 cups low-sodium vegetable stock
2 cups 100% Florida orange juice, divided
2 tablespoons chopped fresh sage
Salt and pepper to taste
2 cups prepared seasoned bread cubes for stuffing (not crumbled) or 8 crostini
Zest of 1 Florida orange
In a medium-sized roasting pan, place butternut squash, zucchini and yellow peppers. Drizzle 1
Tablespoon olive oil over vegetables; toss to coat. Bake at 4250 F. uncovered for 40 minutes. Stir
vegetables every 10 minutes to brown evenly on all sides; reserve.
Heat remaining 1 tablespoon olive oil in Dutch oven; add celery, onion and carrot; sauté for 3 to
5 minutes. Add vegetable broth, 1 cup orange juice, sage and reserved roasted vegetables.
Bring to a boil; cover and simmer for 20 minutes. Let cool. Carefully purée small batches in
blender. Return puréed mixture to Dutch oven and heat through.
Just before serving, prepare Orange Croutons. Spread seasoned bread cubes on small cookie
sheet with 1-inch sides. Pour remaining 1 cup of orange juice onto cookie sheet and allow bread
cubes to soak approximately 10 minutes; bread cubes should retain a slight crunch. (Do not use
a bowl; croutons will end up mushy.) Drain remaining orange juice from bread cubes into puréed
vegetable mixture and heat through. Place soup in bowls; top with Orange Croutons and
garnish with orange zest. Serve immediately. Note: Prepare orange croutons just before serving to maintain correct texture.
For more mouth watering recipes visit the The Cooking Cardiologist website.