Anyone else avoiding high fructose corn syrup like the plague? After I read in the Washington Post that half of the samples tested for HFCS contained mercury, I knew it was finally time to ditch convenience and start baking even more.
I had no idea how much of the stuff we consumed until I started looking at our labels again. All our favorite foods have high fructose corn syrup, even our Sara Lee Whole Wheat bread?!?
The hardest food in our house to replace was syrup. We love to douse our waffles, pancakes and bacon (yes, I typed bacon - try it before you judge) in the stuff. I decided to go for the real thing, maple syrup and I bought Pure Maple Syrup by Maple Grove Farms and emailed them: