What’s in a name? That which we call sugar
By any other name would taste as sweet.
—With apologies to Shakespeare
Reading nutrition labels and ingredient lists is now second nature to me. It’s not enough to know how big a serving size is and how many grams of carbohydrates are in it. Not all carbs are created equal. Some are simpler than others and cause my blood sugar to spike.
The simplest of carbohydrates is sugar. For keeping my blood sugar levels in control it’s best to avoid sugar, or at least limit it. But sugar goes by a lot of other names. It’s kind of sneaking that way.
Cooked quinoa was put together with canned whole pintos, corn, chopped bell pepper, and onion. The mixture was seasoned with garlic, chili powder, cumin and oregano. Traditional, simple Mexican ingredients and flavors. It tasted good.
I’m a sucker for a juicy burger. After seeing Adam Richman blink his big brown eyes at the camera, then take a big bite out of the totally ridiculous mountain of ground beef he’s challenging on Man vs. Food all I can think about is eating a burger myself.
There are whole cable television networks dedicated to celebrating the lucious look and sound of food. The Food Network. Cooking Channel. They’ll keep you salivating 24 hours a day.
Have you noticed how the chefs on these networks refer to food as “products?” They’re trying to sell you something. And they want to sell you a lot of it.
Three of the five people responding said food to this man-on-the-street interview question. One smiling round-faced woman said “baking.” I imagine her kitchen filled with the smell of freshly-baked cookies.