1957 High-fructose corn syrup invented.

1975 Average American annual consumption: 70 lbs. of sugar, 4 lbs. HFCS.

1985 US Coca-Cola manufacturers replace sugar with HFCS.

2004 Equal sues Splenda over "Made From Sugar So It Tastes Like Sugar" tagline.

2005 A study suggests fructose causes obesity.

November 2006 Makers of Jones Soda switch from HFCS to sugar; receive angry email from Corn Refiners Association (CRA).

April 2008 Sugar Association successfully petitions the FDA to prohibit the word "natural" on labels of foods with HFCS.

June 1, 2008 CRA launches $30 million "Sweet Surprise" ad campaign to persuade public HFCS is nutritionally the same as sugar.

June 17, 2008 American Medical Association says there's no proof that HFCS worse than sugar.

July 8, 2008 HFCS makers cry foul over "natural" labeling decision. FDA reverses opinion.

July 28, 2008 Pizza Hut introduces "The Natural" pizza, made with sugar in the sauce.

January 2009 Sugar Association accuses CRA of making "false and misleading statements to exploit consumers' familiarity with and trust in sugar."

Spring 2009 Snapple and Pepsi launch "natural" drinks made with sugar.

April 2009 Coca-Cola's kosher-for-Passover Coke, made with sugar instead of unkosher HFCS, flies off the shelves at supermarkets nationwide.

2009 Average American annual consumption: 45 lbs. of sugar, 39 lbs. of HFCS.*

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!

Sweet Grilled Corn served with Compound Butter

Ingredients:

4 -6 ears of sweet organic white corn

Spicy Olive Compound Butter:

1 tablespoon of pine nuts, toasted
1 small clove of garlic
2 tablespoons of chopped Mediterranean olives, in a spicy red pepper marinade *
1 teaspoon of marjoram leaves
1 teaspoon of thyme leaves
1 stick (8 tablespoons) unsalted butter, softened, cut into small pieces
Salt to taste

Blood Orange Compound Butter:

zest from one blood orange
1 cup blood orange juice
2 large shallots, minced
1/2 cup white wine
1 stick (8 tablespoons) unsalted butter, softened, cut into small pieces
Salt to taste

Method:

Spicy Olive Compound Butter:

Place toasted pine nuts, garlic, olives, and fresh herbs in a food processor. Pulse until combined well.

Transfer compound butter to parchment paper and roll into a log. Twist ends to close and refrigerate up to one week.

Blood Orange Butter:

In a small sauce pan, combine blood orange juice, shallots and white wine. Reduce to a glaze. In a medium bowl, combine butter zest from orange and salt to taste.

Transfer compound butter to parchment paper and roll into a log. Twist ends to close and refrigerate up to one week.

Grilling Corn:

Remove husks and silk of corn.

Brush corn with olive oil and season with salt. Place on grill over medium-high heat, parallel with the grates of the grill. Turn corn occasionally, until tender about 10-15 minutes. Serve with choice of compound butters.

*If you can't find Mediterranean olives in a spicy red pepper marinade, add dried red pepper flakes to the chopped olives.

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!

 

For effective therapy you need to know which fresh vegetable and fruit juices are needed to benefit the body. We will try to explain the best for each condition, with the most important points of each therapy and the best ways of extracting the precious juices, both mechanically and by hand.

Sunshine and good healthy soil enlivened with refreshing rain allow plants to develop to a rich maturity, and the raw juices they yield are the quintessence of nature's handiwork. Readily available and easy to digest, they contain a wealth of nutritional factors needed to supple¬ment the diet. The ancient Romans knew this when they added honey, crushed or juiced fruits, aromatic plants and scented flowers to their drinks.

When used swiftly after extraction, raw fruits and vegetable juices are an incomparably effective way of rapidly utilizing the powers of the plants to protect you from illness. The composition of juices is so com¬plex that analytical procedures give only a part of the truth. In addition, it is not only the compositions of the individual juices which create their profound effects, it is the subtle natural balance between the con¬stituent parts.

On the face of it, juices do not seem likely to be very energizing, but, as experts point out, the calorie content of a litre (1¾pt) of grape or pineapple juice is between eight and nine hundred. To achieve the same you would need 1.5 litres (2¾ pt) of milk or a dozen eggs, 1. 4kg (3lb) of potatoes or 650 grams (1½ lb) of meat. Apple juice contains 500 calories per litre; pear juice 420; cherry juice 450; orange juice 400; strawberry juice 220.

The descriptions of plants and vegetables many times mention the wide variations found in their vitamin and mineral contents. What is sure is that storage and cooking are major factors in reducing what is present naturally. Therefore, raw fruits, vegetables and their juices are ideal ways to obtaining maximum nourishment.

The therapeutic uses of juices require that all the factors that are normally present are consumed in sufficient quantities to be efficacious. It would be impossible for most people to consume the amount of raw cabbage needed to give the pint or two a day needed for the treatment of a gastric ulcer. But it is not difficult to take the cabbage in the form of juice.

Remember, juices are never dangerous. But, some drugs are so dangerous that the side effects are almost as bad as the condition they are supposed to treat!

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!

 

Ingredients:

5 1/2 lbs of grassfed bison osso buco shank or other grassfed or certified organic shank meat of choice

1 tablespoon of butter
1 tablespoon olive oil

1 cup of All purpose unbleached flour

2 cups diced brown onion
2 carrots diced
6 cloves of garlic smashed and minced
2 medium leeks washed and sliced
2 bay leafs
2 1/2 lbs of fresh tomatoes roughly chopped
1/2 cup of red wine
1/2 cup of pomegranate juice
1 cup of beef stock
Zest of 1 lemon
2 tablespoons of chopped parsley
Salt
Fresh cracked pepper

Method:

Heat a large Dutch oven or other large braising pan over medium high heat. Add butter and olive oil to pan.

Place about 1 – 1 1/2 cups of flour in a bowl. Dredge shanks in flour and generously salt and pepper to taste.

Quickly brown both sides of meat in on medium high heat and remove from pan. If necessary add equal amounts of oil and butter and heat through. Add vegetables, garlic. Sauté until tender and lightly brown (about 7 minutes). Add tomatoes and crush with wooden spoon if necessary. Add wine, pomegranate juice and bay leaves. Cover and simmer until liquid has reduced by half. Add stock, cover and simmer slowly over until veal is tender about 4 – 6 hours