Before I begin, here’s a sobering link I spotted yesterday:
There’s no question that the average American diet (or what this article calls the Standard American Diet, or SAD) includes way too much sugar. That’s another reason for my crusade against corn syrup. The idea that this excess of sugar leads not only to diabetes but to Alzheimer’s is horrifying.
On to the topic of the day: coffee, or more specifically, those nummy coffee drinks.
Ah, the comfort of a hot beverage in the morning, especially one loaded with creamy, sugary, chocolaty goodness. I remember when these specialty coffee drink mixes first came out (yes, I’m dating myself).
What’s this? Corn syrup solids? Hmph. Let’s try another brand.
Same thing. I couldn’t find a brand without corn syrup solids. This is the culprit:
Corn syrup solids are the first ingredient in this non-dairy creamer. Ugh. I have a friend who uses this stuff in her coffee because she’s worried about fat. Me, I’d much rather have some honest dairy fat than a dollop of corn syrup in my cup. I like cream or half and half in my coffee.
If refrigeration is an issue, there’s this. Couple of additives, probably stabilizers/preservatives, but no corn syrup.
As usual, the best solution is not to rely on the processed, packaged food, but to make your own fresh coffee and put your own fresh cream into it. Or drink it black.
For those who are lazy or in a hurry, here’s a suggestion: get some instant coffee (I like Folger’s), some powdered milk, and some sugar (cocoa powder optional if you like mocha). Mix them together, experimenting until you get a blend you like. Then make up a big batch and store it in a jar. Couple of scoops stirred into hot water and you’re good to go.