If your goal is an unprocessed food diet, how do you define "processing?" People point out to me sometimes that when I can tomatoes, make yogurt, or even simply cook an egg for breakfast, I’m "processing" it.
In yesterday’s Monday Mission on high fructose corn syrup, I came to the conclusion that if for no other reason than that it’s a strong marker for processed food, HFCS should be avoided (there are plenty of other reasons).
I learned more about high fructose corn syrup and how sweet things are "packaged" in nature during my research for this month’s Attune Foods blog post:
Ever heard of an orange juice tree?
Dug up a potato, only to find it skinless?
Seen a picture of people harvesting white rice?
In nature, we find unprocessed foods with starch and sugar in them also have a good amount of fiber; nowhere do we find fructose or glucose, both “monosaccharides” or simple sugars, all by themselves.
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