Why do the meals have Corn Syrup in them?, Have you read the ingredients in the meals? Yuk! Options

[VictoriaSantaFe]

I signed up for the Premium Success and was released by my counselor my 2nd week when I complained how "sweet" all of the foods were and not very good. I also asked why they would put Corn Syrup in the dinners - that is some bad stuff. When I asked if I could prepare my own meals she said the program was not for me. But I can't get a refund or a return call from anyone.

[EllenWheels]

They have corn syrup in [i]some[/i] of the food because many people who come to the program need to have sweets to keep them from giving up and going back to the higher-calorie, non-portion-controlled food they were eating before. Why corn syrup? Because it is inexpensive and the company tries to keep prices as low as they can. And because they try to avoid artificial sweeteners. However, many of the items use sugar, not corn syrup, for the sweetening.

If you don't like the food, don't eat it. This is a food-based program, and if you are cooking for yourself and aren't doing the program, there is little they can do to help you. If you want to do your own food preparation, choose a program that is based on that premise. Weight Watchers and TOPS are good for this. There are also several food-based programs for food purists that you can choose (that don't have a joining fee or written materials or support (But be prepared--they cost $30-$55 a day). According to company policy, if you aren't buying the appropriate amount of food each week, you are considered a maintenance member, and are entitled to only one maintenance consultation per month, not weekly weight loss consultations.

But really, is a tiny amount of corn syrup that big a concern? Really? Or are you just looking for excuses? Only you can answer that.

If you are serious about changing your lifestyle so that you don't have to lose again (that's what this program is best for, not simply weight loss), then find a way to stay on program. If you want to be a purist who won't consume even a tiny amount of corn syrup, then ask for a document they have that lists all the ingredients in all of the food. Just looking through what I have in my cupboard and freezer, there are many items that do not contain any corn syrup. Choose those if you are serious about wanting to lose the weight and keep it off.

Best of luck to you, as you try to resolve this conflict. But keep in mind that you really can do the program if you really want to, [i]even if you want to avoid corn syrup[/i]. Look at it this way: Has avoiding corn syrup thus far led to successful weight management for you? It doesn't sound like it.

[vgtigger]

I love and believe in Jenny, sounds like someone here is on a mission to steer people away from Jenny but for those reading, Read on:

Education is everything, why not look at both views for and against corn syrup use, and come up with your own conclusion, just because you hear 'bad, bad, bad" doens't make it necesarily Bad... check out this info regarding those who think corn syrup is not the enemy

There are always two sides and much debate, however not proven, here are facts supporting Corn syrup is not evil

The American Medical Association has stated that, “Because the composition of high fructose corn syrup and sucrose are so similar, particularly on absorption by the body, it appears unlikely that high fructose corn syrup contributes more to obesity or other conditions than sucrose.” (Report 3 of the Council on Science and Public Health A-08, June 2008.)

According to the American Dietetic Association (ADA), “high fructose corn syrup…is nutritionally equivalent to sucrose. Once absorbed into the blood stream, the two sweeteners are indistinguishable.” The ADA also noted that “Both sweeteners contain the same number of calories (4 per gram) and consist of about equal parts of fructose and glucose.” (Hot Topics, “High Fructose Corn Syrup.” December 2008.)

Registered Dietitians share their views about
High Fructose Corn Syrup

“Well, the body digests table sugar very rapidly. And both HFCS and table sugar (sucrose) enter the bloodstream as glucose and fructose—the metabolism of which is identical. There is no significant difference in the overall rate of absorption between table sugar and HFCS, which explains why these two sweeteners have the same effects on the body.”


Becky Hand, R.D, L.D, M.Ed., lead advising dietician for SparkPeople.com and BabyFit.com
SparkPeople.com, September 1, 2009

“As a rule, journalists are trying to report something ‘new’ or something that challenges the usual way of thinking. This goal can contribute to reporting health stories that conflict. … Journalists writing about the supposed dangers of consuming high-fructose corn syrup (HFCS) fell into that trap. As a result, many consumers blame HFCS for causing the obesity epidemic. … Most experts know that the composition of HFCS and sucrose are very similar and that the body uses both in the same way.”

Kathy Kolasa, R.D, Ph.D., Professor of Family Medicine and Pediatrics and head of the Division of Nutrition in Family Medicine, East Carolina University
The Daily Reflector, June 24, 2009

"Regardless if it's honey, cane sugar, high fructose
corn syrup or just plain sugar, we metabolize it the same."

Carrie Taylor, R.D., L.D.N., Registered Dietitian for Big Y Foods
ABC 40 News At 12, April 8, 2009

"The real deal about high fructose corn syrup is that your body doesn’t see it any differently than sugar or honey. Why? Because HFCS is comprised of approximately equal ratios of glucose and fructose just like sugar (sucrose) and honey. It is purified from corn with no artificial ingredients as sugar is derived from sugar cane and sugar beets. Sugar and corn syrup are equally sweet and both contain four calories per gram. You might have heard that honey is healthier than either sugar or HFCS. Honey does contain small amounts of proteins, vitamins and minerals, but these compounds together make up less than 0.5% of honey. Depending on the type of floral, honey does contain varying levels of antioxidants."

Susan Mitchell, Ph.D., R.D., L.N., Family Circle Health and Medical Advisory Board Member
ThirdAge.com, November 20, 2008


"From a registered dietitian with two degrees in nutrition and over 30 years working in the field, the truth is the body is absolutely unable to distinguish “white table sugar” (or sucrose, its scientific name) from HFCS."

Neva Cochran, M.S., R.D., L.D., Nutrition Consultant and Writer
Mason County News, October 29, 2008


"Much of the debate surrounding HFCS focuses on differences in the metabolic effects of glucose and fructose, the two simple sugars that combine to make the product. But both table sugar (sucrose) and HFCS are composed of nearly equal amounts of fructose and glucose. Since sucrose is easily broken down in the digestive tract to the two simple sugars, both HFCS and table sugar seem to result in absorption of similar amounts of fructose and glucose."

Karen Collins, M.S., R.D., C.D.N., American Institute for Cancer Research (AICR) Nutrition Advisor
AICR Nutrition Notes, September 8, 2008


"High fructose corn syrup (HFCS) is a sugar, nothing more, nothing less. If you choose not to eat it, I’m fine with that decision. But your decision should be made because you have decided to eat less sweetened foods and drinks, not because you believe HFCS is some dietary devil to be avoided at all costs."

Jo-Ann Heslin, M.A., R.D., C.D.N., Food and Nutrition Columnist HealthNewsDigest.com
HealthNewsDigest.com, July 20, 2008



Why is High Fructose Corn Syrup in Foods?

High fructose corn syrup provides many consumer benefits and often plays a key role in the integrity of food and beverage products that has little to do with sweetening.


Here are some examples in popular products:


Baked goods
In baked goods, high fructose corn syrup:

•gives a pleasing brown crust to breads and cakes;
•contributes fermentable sugars to yeast-raised products;
•reduces sugar crystallization during baking for soft-moist textures; and
•enhances flavors of fruit fillings.


Yogurt
In yogurt, high fructose corn syrup:

•provides fermentable sugars;
•enhances fruit and spice flavors;
•controls moisture to prevent separation; and
•regulates tartness.


Spaghetti sauces, ketchup, and condiments
In spaghetti sauces, ketchup, and condiments, high fructose corn syrup:

•enhances flavor and balance – replaces the “pinch of table sugar" grandma added to enhance spice flavors; and
•balances the variable tartness of tomatoes.



Beverages
In beverages, high fructose corn syrup:

•provides greater stability in acidic carbonated sodas than sucrose; and
•flavors remain consistent and stable over the entire shelf- life of the product.


Granola, breakfast and energy bars
In granola, breakfast and energy bars, high fructose corn syrup:

•enhances moisture control, retards spoilage, and extends product freshness;
•provides soft texture; and
•enhances spice and fruit flavors.


Canned and frozen fruits
In canned and frozen fruits, high fructose corn syrup:

•protects the firm texture of canned fruits;
•reduces freezer burn in frozen fruits; and
•enhances fruit flavors.


Frozen beverage concentrates
In frozen beverage concentrates, high fructose corn syrup:

•has a lower freezing point, so frozen beverage concentrates have the added convenience of being pourable straight from the freezer and easier for consumers to thaw and mix with water.

[KathrynM]

Hey, Ellen & vgtigger:

Great responses! I've been fielding questions on HFCS, the plastic trays the food comes in, the sodium (which is NOT high), the preservatives (bcuz apparently everyone lived on a farm prior to enrolling & ate all of their foods fresh....kill the chicken at lunchtime; cook it for dinner.lol), etc.

You know what I find scary? ...the rise of obesity in this country, particularly in children. Do you know what scares me?... the history of diabetes, high blood pressure, & heart disease in my family.

I'm all for questioning food ingredients & program components. But IMHO, if you can do it better on your own, then do it. I don't mean that to be offensive. That's just how I feel. If you can do it with your own food, then do it.

Sorry...had to vent. Thanks for listening.

Kat

[EllenWheels]

Something in one of those quotes above hit home with me.

Remember a few years ago, when the Atkins fad was at its peak? Journalists jumped into the fray, declaring with no evidence to prove it, that a high protein, low carb diet was all kinds of good for you. Presumably because it was devised by a doctor. I can't think of a lamer reason to follow a diet plan--doctors get only a few hours of human nutrition when they are in medical school, so there is no reason to assume that they know as much about human nutrition as a Registered Dietitian. There is a reason why hospitals employ dietitians rather than doctors to plan nutrition for their patients, know what I mean?

Now that real double-blind long-term studies on low carb weight loss diets have occurred, it has been found that:

[list]

[*]They are dangerous for women, because they don't have enough calcium and other essential nutrients.
[*]They are unsafe for people who may have undiagnosed diabetes, or who have diabetes, because they put undue stress on the kidneys and liver, especially if the dieter tries to be ketonic.
[*]They produce rapid weight loss, not rapid fat loss, because they artificially dehydrate tissues.
[*]If a person exercises when eating low carb, they can bonk really quickly, because carbohydrate is the fuel upon which our muscles and brains depend. The liver cannot process stored fat into blood glucose fast enough to sustain exercise when the diet is deficient in carbohydrates.
[*]Low carb diets have the lowest long term maintenance rate of any weight loss program--less than one percent, and rapid weight gain occurs when a person starts eating carbohydrate again--up to ten pounds of water weight, in a matter of days. Rapid fat gain also occurs because the body has utilized muscle burn instead of fat burn for its energy, drastically reducing base metabolic rate.
[/list]

All those benefits from a diet developed by a doctor! But actually, Atkins was more a triumph of marketing than a real life solution. Atkins didn't even invent the low carb diet--it was first reported as being invented by a doctor in the Nineteenth Century! IIRC, that was the century where they used leeches, and doctors were barbers who treated disease on the side.

But with all sugars, the problem comes from just generally eating too much of it, not one source or another from which it is obtained. When I was growing up in the 50s, we got sodas maybe two or three times per year, not every day, like so many kids do now. When we had fruit, it was either real juice or whole fruit, not "juice drinks". And guess what? There were maybe two or three fat kids in our entire school.

I think that if a finger is to be pointed anywhere, it needs to be at our dependence on dining out. When I was a kid, we went out to dinner maybe five times per year, and the serving sizes were much, much smaller than they are today. If you ordered a soda, you got 8-10 ounces of it, not 16 ounces or more. Now families seem to go out for dinner 3-5 times per week, and to lunch sometimes more frequently than that! And they typically get enough calories for the entire day in just one of those meals.

We aren't fat because of sugar, or fat, or meat, or carbs--we're fat because we are encouraged at every juncture to evereat, and we do! Lordy, we really really do!

[alihanna]

[quote name='VictoriaSantaFe' date='Nov 5 2009, 08:03 AM' post='510847']
I signed up for the Premium Success and was released by my counselor my 2nd week when I complained how "sweet" all of the foods were and not very good. I also asked why they would put Corn Syrup in the dinners - that is some bad stuff. When I asked if I could prepare my own meals she said the program was not for me. But I can't get a refund or a return call from anyone.
[/quote]

VSF - When I first started JC one month ago (7 lbs lost) I also noticed the number of meals with High Fructose Corn Syrup. Pre-Jenny Craig I had eliminated HFCS from my diet so I was disappointed to see the number of JC meals with HFCS. I really am motivated to reduce my weight, I knew JC had the kind of program I needed and I wanted to do it. So I expressed my concerns to my consultant. No problem. It's workable. She gave me a list of the meals with HFCS and I substitute them with non-HFCS containing meals. I still get a variety of meals to enjoy. Tonight I completely whole heartedly committed to my journey and joined the Premium Success plan.

As the previous posters stated there are negative and neutral arguments about HFCS. From what I have read it's the High Fructose that may present some concern and not simple corn syrup. Various literature explains that HFCS shuts off your body's natural appetite control switch so you end up eating more than your body would normally allow you to eat. I also have read that if HFCS is low on the ingredient list and the amount of sugar grams is below 8 that the body can handle that small amount (aka moderation).

Since one of the causes of my obesity is not having hunger and fullness cues I decided it can't hurt to eliminate HFCS from my diet along with using other strategies. Next on my list for elimination will be the meals with partially hydrogenated oils (which causes me more concern than the HFCS). I won't tackle that until I start MOMO due to the variety of meals to choose from would become severally restricted and by that time my appetite cues should be "alive and kicking".

I hope my experience helps you see there is a way to accomplish what you want to achieve with your weight and nutrition management through JC.

[EllenWheels]

Even if you ate all of the trans fat-containing JC meals for breakfast, lunch, dinner and a snack (and many of the foods do not contain any), you would still end up with less than half the amount of it that is considered the allowable daily amount. To a certain extent, the "trans fat free" products you get at the market are sort of a trans fat scam. Thus, the 100-calorie packs.

The servings are so small that they don't have to declare the trans fat that is in them in the nutrition label, but if you were to eat enough of the contents to constitute 1 1/2 packets of them, the trans fat would definitely have to be declared in the nutrition information. If you were to eat two or three of them, you would probably exceed the daily recommended limit. Most of the 100 calorie packs have hydrogenated oils listed in the ingredients, but not on the nutrition information. They play it like the "fat free butter" sprays. The calories per serving (I think it's five sprays) do not have enough fat in them for the manufacturer to be required to declare it on the nutrition label, but there are 770 calories of fat in them per bottle!

In both cases, they are counting on consumers to read the nutrition label, not the ingredients.

Keep in mind that many foods, including meats and dairy, contain natural trans fats.

As in all things, moderation and balance are key.

Trans fats are used in many processed foods, simply because it extends their shelf life without adding expense. Because JC food contains so few preservatives and things like trans fats and HFCS, it doesn't have the shelf life that similar things in the stores have. I think JC has found a good balance. I notice that new foods that are added rarely contain hydrogenated oils.

[alihanna]

[quote name='EllenWheels' date='Nov 8 2009, 11:11 AM' post='511371']
Even if you ate all of the trans fat-containing JC meals for breakfast, lunch, dinner and a snack (and many of the foods do not contain any), you would still end up with less than half the amount of it that is considered the allowable daily amount.

Keep in mind that many foods, including meats and dairy, contain natural trans fats.

As in all things, moderation and balance are key.
[/quote]
--------------------------------------------------------------------------------------------------------------------------------
I'm clarifying the items above that EllenWheels wrote. Trans fat from partially hydrogenated oils (phos) are class of trans fat that is a manufactured product and is NOT a natural fat. The trans fats found in human milk (yes human milk) cattle or dairy products are a different class of trans fat, vaccenic acid and CLA. Animal/dairy products do NOT contain partially hydrogenated trans fats/oils unless placed there by the maufacturers. Human milk has it depending upon the pho intake of the mother. Partially hydrogenated oils increase bad cholesterol and lower the good cholesterol.

The FDA does NOT have a recommended daily allowance nor does it have an allowable amount for trans fats. The government does allow products with less than .5 grams of trans fat per serving to be labeled as 0 grams trans fat and/or trans fat free. Thus a person who consumes 3 meals and snacks all containing phos may consume a considerable amount of trans fats. Other countries only allow up to .2 grams per serving. No phos is even better than moderation.

As HelenWheels wrote one has to read the label to see if there are partially hydrogenated oils in the product. And the closer it places to the beginning of the list means the higher amount of trans fats.

Remember don't take what is posted as absolutely correct. Be skeptical about what I have written or what anybody else writes and then check the facts for yourselves. Because your education is the key to an even healthier diet. And what you find out can be a great motivator to stay on plan and to stay active.