A blog from our ModuVated Nutritional Health Coach and Lifestyle Educator Isabelle Gagnon.
Recently, I was out for breakfast with friends when I reached for the bottle of Ketchup to check the list of ingredients (permanent habit I have), and I realized that this “favorite” of many kids big and small contains High-Fructose Corn Syrup (HFCS)! I have to admit I was not surprised, since HFCS is now present in over 4000 food products from sodas, to bread, to canned foods, etc. This makes it very difficult to eliminate it out of one’s diet.
A recent study indicates that the average American adult consumes on a yearly basis, an average of 150 lbs of additives/preservatives and added sugar. No wonder the rate of obesity and diabetes are rampant and still heading in the wrong direction.
I like the idea of “small daily changes which produce outstanding results over time”. How about taking a few moments to find out which commercial food product you and your family consume the most? Check its ingredients and if it contains HFCS, substitute it for a healthier option.
I like to use the example of Ketchup, that oh so popular condiment that people smear over so many foods. I stopped using ketchup many years ago in favor of homemade salsa. It is such a deliciously healthy condiment, and you can even come up with your own favorite version.
For those of you who like the taste and texture of Ketchup, here is a simple recipe for healthy homemade ketchup. If you are lucky enough to be living in an area where tomatoes are in season, why not use fresh tomatoes instead of the canned version? Here is a recipe I found on the Internet. See the link below. It’s a simple recipe and easy to make.
- 1 (28-oz) can whole tomatoes in purée
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2/3 cup packed dark brown sugar
- 1/2 cup cider vinegar
- 1/2 teaspoon salt
Preparation
Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
Cooks’ note: Ketchup can be chilled up to 3 weeks.
Read More http://www.epicurious.com/recipes/food/views/Homemade-Ketchup-109037#ixzz1jdzldYdp
