Author Archives: sch21

Annotated Bibliography

I apologize in advance for the way this is formatted. I don’t know how to send it in an attachment, so I’m copying and pasting from Word and the formatting is a little messed up.

Annotated Bibliography

“The Cumulative Side Effects of High-Fructose Corn Syrup.” LIVESTRONG.COM. Web. 04 Apr. 2012. <>.

The Livestrong brand is highly respected by people across the world. On this webpage, it discusses the side effects of HFCS from an athletic perspective.


Goldstein, Jennifer. “High Fructose Corn Syrup: How Dangerous Is It?” Msnbc Digital Network, 17 Apr. 2009. Web. 04 Apr. 2012. <>.

This article was found on the MSNBC website and Prevention magazine, both highly respected sources.It discusses the dangers of consumption of HFCS, and how it has stepped into the spotlight recently as “enemy number 1”.


“HFCS Quick Facts.” High Fructose Corn Syrup Health and Diet Facts. Web. 04 Apr. 2012. <>.

This website will be useful as a pro-HFCS resource. Sweet Surprise is behind all the positive commercials and media surrounding the high fructose corn syrup debate.


“High Fructose Corn SyrupName Game.” High Fructose Corn Syrup. Web. 04 Apr. 2012. <>.

This webpage will be extremely useful as it discusses the history of HFCS, the difference between HFCS and table sugar, and the common foods HFCS is found in.


“How High Fructose Corn Syrup Damages Your Body.” Organic Consumers Association. Web. 4 Apr. 2012. <9.>.

This webpage discusses the side effects and health risks created by the consumption of HFCS. It will provide medical background useful in the creation of the paper.



Nelson, Jennifer K. “What Are the Health Concerns about High-fructose Corn Syrup?” Nutrition and Healthy Eating. Mayo Clinic. Web. 4 Apr. 2012. <What are the health concerns about high-fructose corn syrup?>.

The Mayo Clinic is a highly respected medical resource. On this webpage, the health concerns about the consumption of HFCS are discussed.


“Princeton University – A Sweet Problem: Princeton Researchers Find That High-fructose Corn Syrup Prompts Considerably More Weight Gain.” Web. 04 Apr. 2012. <>.

This article is about a study conducted by Princeton University where they studied how HFCS affects the body. They found that the consumption of HFCS causes weight gain.


“Q. Is High-fructose Corn Syrup Bad for You?” Is High-fructose Corn Syrup Bad for You? Web. 04 Apr. 2012. <>.

This webpage also discussion the debate of whether or not the consumption of HFCS is any different than the consumption of table sugar. Eating Well is popular source of information on nutrition andhealth.


Verdict, The. “Coca-Cola Taste Test: High Fructose Corn Syrup vs. Sugar.” The Huffington Post., 03 July 2012. Web. 04 Apr. 2012. <>.

This article provides and interesting example of the taste difference between table sugar and HFCS. Researchers gave experiment participants Coca-Cola with HFCS and Coca-Cola with cane sugar to seeif they could tell the difference.


Washington Post. The Washington Post, 28 Jan. 2009. Web. 04 Apr. 2012. <>.

This Washington Post article brings up a new point in the HFCS discussion. Researchers found that HFCS may contain Mercury, a poisonous element. This information could potentially add moresupporting evidence to the developing argument.



Research Proposal

I would like to do my research paper on High Fructose Corn Syrup. The debate over this pesky ingredient is all over the media these days as commercials constantly prove and disprove the benefits as well as the harm it allegedly may create. My mom, being a holistic nutritionist, has provided me with her own input on the ingredient over the years. Because of this, I would like to incorporate a memoir aspect into the paper as touch of personal connection to the paper.

With this, I plan on drawing more of conclusion than simply “is high fructose corn syrup good or bad for you?”. I would like to delve into the history of how it found its way into our foods. I would also like to elaborate on how it is made. From this, I would like to discuss the effects of the ingredient on the body and the long term and short term effects of its consumption. Additionally, I will include common foods that do and do not include HFCS. Lastly, I would like to reach my own conclusion based on my research deciding whether or not it is in our best interest to buy and consume products containing HFCS.

Research Paper Topics

Because my mom is a holistic nutritionist, I hear all about what to eat and what not to eat. One of the things that never ever makes its way into our pantry is high fructose corn syrup. I’d like to research the effects consumption has on the human body.

I would also be interested in doing a paper on breaking down ingredient lists on processed foods. I’d like to figure out the origin and makeup of those ingredients that look like they might as well be written in a foreign language like xanthum gum, soy lecithin, and BHT.

Fourth Online Assignment : Trader Joes

For food lovers everywhere, Trader Joe’s is an experience that absolutely must be had. It is nothing short of a feast for the eyes as well as the palate.  From exotic twists on foods that cannot be found anywhere else, to healthier organic alternatives to ones we already know and love, this glorified supermarket has a little something different for everyone. Amazingly enough, for all the unique food that is offered here, it is surprisingly cheap. They are known for their wine called the “Two Buck Chuck”, a cheap bottle that has stood up to many more expensive options.

My dad and I love to drive a couple more miles for the whole experience. The store has its own distinct character, colorfully decorated in Hawaiian pine and bright colors. here, shopping is no longer just something on the to-do list, it becomes a vacation.

Health Food is… Good! (:

From the earliest times I can remember, my daddy always did ALL the cooking. He would go to work in the mornings, hit the grocery store on the way home, and create a brilliant spread to put on the table each night. I can vouch that it was as delicious of a feast for the taste-buds as it was for the for the eyes. However, his high cholesterol and my mom’s desire to get fit didn’t go well with the large amounts of butter and creamy Italian cheeses that he incorporated into our dinners.

When I was in middle school, my mama decided to make a drastic change in what we as a family were eating. Whole wheat pastas and breads made their way into our pantry and were met with great resistance by everyone. Even at the breakfast table, my mama tried to switch it up. The first time she served me pumpkin pancakes instead of my daily bowl of sugar cereal, I sat there tight lipped. Gradually, I succumbed to the sweet smell of cinnamon that filled the room every time she put the pancakes on the table. As cliche as it is, it was love at first bite. They were substantially thicker than most pancakes, but they had a lightness to them that was extremely unexpected. Then, when the tastes of pumpkin, cinnamon, and nutmeg did a little dance in my mouth, it was like Thanksgiving just showed up for breakfast. Needless to say, pumpkin pancakes quickly became my favorite thing to eat for breakfast. And you can bet, every occasion that I could convince Mama to make them, the were multiple steaming stacks waiting for me at the table.

3/4 cup old fashioned oats (not quick cooking)
2 eggs
1/3 cup of pumpkin (like Libby’s canned)
less than 1/4 cup of cottage cheese
cinnamon to taste  (at least 1 tsp,  I usually use 2-3 tsp)
1/8 tsp of nutmeg  *can substitute 1/2 tsp of pumpking pie spice
Place ingredients in blender and blend just until oats are more smooth.  (Careful not to blend too much or pancakes become tough.)
Spray or add butter to a pancake pan on medium heat.
Batter should be able to be ladeled onto the pan.
*You can add applesauce for a nice sweeter flavor and to add a bit more liquid if needed.
Suggested toppings:
Genuine Maple Syrup and/or cut up apples and wanuts.

Hey everybody, I’m Sam! Since I posted a comment instead of real post last time, I’ll try again. When it comes to food, I have an extremely diverse background. My mom is a yoga instructor and holistic nutritionist, so when I am with her, we eat all organic and whole grain foods. My favorite dishes of hers are her quinoa and her pumpkin oatmeal pancakes. My dad, on the other hand, is basically a master chef. He can whip up just about anything and everything you can think of. I’d have to say my favorites that he makes are Hungarian chicken paprikash and Italian chicken picada. Because of the large range of foods I’ve grown up around, I absolutely love to try new things. I don’t think I’ve ever met a food that I didn’t like. I will confess I have a GIGANTIC sweet tooth, and I constantly add fuel to the fire because I love to bake. My favorite thing to make for friends is peanut butter pie with crumbled oreo crust and homemade whipped cream topping.