Quoting Denis Mosko to Jim Weller <=-

What is HFCS?

High Fructose Corn Syrup. In Canada and Europe it is called
Glucose-Fructose, It is a highly processed form of manufactured
sugar made from starch.

It is much cheaper than sugar made from sugar cane or sugar beets,
partly because the US government has import tariffs on imported cane
sugar and subsidies for domestic corn growers.

Canada doesn't grow a lot of corn because of our colder climate but
we do import a lot of American processed foods that contain HFCS.

The United States Food and Drug Administration states that it is
safe but that opinion is very controversial and often questioned.

They do however recommend that Americans consume less sugars from all
sources. They eat more of it than anyone else:

Sugar consumption by country:

USA is #1 at 125.4 g per person per day

Russia is #2 at 105 g

Canada is #10 at 89.9 g

Health authorities suggest a maximum of just 25 g!



Cheers

Jim


... It's usually a mistake to let nerds get their paws on statistical data

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//Hello JIM, //

*27.02.22* *22:30:00* in area *COOKING*
*DENIS MOSKO* Theme *"HFCS"*.

What is HFCS?

High Fructose Corn Syrup. In Canada and Europe it is called Glucose-Fructose, It is a highly processed form of manufactured sugar
made from starch.

It is much cheaper than sugar made from sugar cane or sugar beets, partly because the US government has import tariffs on imported cane sugar and subsidies for domestic corn growers.

Canada doesn't grow a lot of corn because of our colder climate but we do import a lot of American processed foods that contain HFCS.

The United States Food and Drug Administration states that it is safe but that opinion is very controversial and often questioned.

They do however recommend that Americans consume less sugars from all sources. They eat more of it than anyone else:

Sugar consumption by country:

USA is #1 at 125.4 g per person per day

Russia is #2 at 105 g

Canada is #10 at 89.9 g

Go to Canada. Jim!

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Denis Mosko wrote to JIM WELLER <=-

They do however recommend that Americans consume less sugars from all sources. They eat more of it than anyone else:

Sugar consumption by country:

USA is #1 at 125.4 g per person per day

Russia is #2 at 105 g

Canada is #10 at 89.9 g

Go to Canada. Jim!

Last time I looked the North-West Territories (NWT), where he lives
were still a part of Canada. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Canadian Rabbit Stew
Categories: Game, Vegetables, Herbs, Breads
Yield: 3 Servings

1 lg Whole rabbit
1 qt Water
2 tb Cornstarch
6 Sliced carrots
6 md Potatoes; diced
1 c Corn niblets
1 c Green peas
1 c Wax or green beans
1 md Onion; chopped
1 c Diced celery
1 Bay leaf
Salt & pepper

MMMMM-------------------------DUMPLINGS------------------------------
1 c A-P flour
1 1/2 ts Baking powder
1/2 ts Salt
2 tb Chilled shortening or lard
1/4 c (to 1/2 c) milk *

* the less you use, the better the dumplings seem to
hold together

Boil the rabbit in the water until its meat is tender,
then remove it from the pot and bone it. Put the meat
into a large kettle, add 2 cups of the broth in which
the rabbit was cooked, bring to a boil, and add a
thickening sauce that you’ve made by stirring the
cornstarch into 1/4 cup of the remaining rabbit broth.
Allow the kettle’s contents to boil for another minute,
then reduce the heat. Add all the remaining ingredients.

DUMPLINGS: Sift the dry ingredients together into a
bowl, then cut in the shortening with a pastry blender
until the mixture resembles coarse meal. Add the milk
all at once, stir lightly just until the dough holds
together, and then drop rounded tablespoonfuls of the
mixture on top of the gently bubbling stew. With the
heat adjusted so that the liquid just simmers, let the
dumplings cook - uncovered - for 10 minutes, then cover
and let them cook 10 minutes longer, or until the steam
has fluffed them up nicely.

If you need to thicken the stew, do so after removing
the dumplings.

Serve homemade tomato relish and cranberry sauce on the
side, to give your hearty meal just the proper finishing
touch.

By George Fournier and Robert C. Winans

RECIPE FROM: https://www.motherearthnews.com

Uncle Dirty Dave's Archives

MMMMM

... The chip. The British contribution to world cuisine
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