In Your Food: Coooofffffeeeee

Before I begin, here’s a sobering link I spotted yesterday:

Is Alzheimer’s Type 3 Diabetes?

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.

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In Your Food: Coooofffffeeeee — 10 Comments

  1. I just went to check my jar of Ovaltine, and that does not have corn syrup/solids — the ingredient list starts with sugar. Makes decent mocha, and occasionally I’ve used powdered milk mixed with it.

  2. I’m sitting here drinking my fresh-brewed coffee, for which I even ground the beans. It takes about as long to grind coffee beans as it does for the water to boil and makes a nice morning ritual.

    But for those in a hurry, the cold-brewed coffee that is popular today for making iced coffee can be drunk warm as well. Just stick your cup in the microwave and be careful not to let the coffee boil. To make the coffee, I use a half-pound of drip grind coffee and add enough water to fill a two-quart pitcher. Let it sit in the fridge for at least 12 hours, then strain through cheesecloth (a bit messy). The result: a week or more of coffee (depending on how much you drink and how strong you like it — add water or milk to your cup to weaken it to the proper level) ready for you. I do this all summer because I want iced coffee when it’s hot out.

    It is possible to make things simple while avoiding processed foods. And, as Pati has been pointing out, there are differences among products and you can find good quality out there. Though after reading Pati on condiments the other day, I spent fifteen minutes in the grocery store reading the labels on mayonaise jars, trying to find the ones without sugar.

  3. Corn syrup is a killer but, as a research scientist in the domain, I can assure you that Alzheimer’s is most definitely not type 3 diabetes. The linked article is riddled with errors that even laypersons can spot.

  4. Back when that Maxwell’s first came out, I, too, looked at the ingredients list. Then, as now, I noticed down in the right-hand corner ‘Silicon Dioxide’. I still don’t know why there is ‘sand’ in their coffee mix; it certainly doesn’t disolve in hot water. Nowadays I look for the HFCS and other high glicemic ingredients.

    Thanks for your comment, Athena. I, too, was horrified at first, but then it occurred to me that the two people that I know are afflicted with Alzheimer’s are thin as rails and have never eaten the ‘SAD’. So I had my doubts. I’ll reread the article.

  5. I have to agree about using milk or cream in your coffee.. but instant coffee? Ewwww.

    There is credible evidence that coffee may help fight or at least postpone Alzheimer’s which is certainly encouraging to those of us who have no intention of giving it up. This has nothing to do with diabetes though.

    • Well, I’m a tea drinker, not a coffee afficionado. The instant I mentioned tastes reasonably good to me, on those occasions when I want some coffee (I have to drink decaf, which you’d probably think even worse).