|Sugar-free vegan biscotti infused with anise. Start dunking.|
Sugar is taking a beating these days. Have you noticed? Studies left and right are accusing this sweet-talking Romeo of seducing us to a life of ruin and heartache. They've applied the words toxic, and poison. Is it really as bad they say? I'm not certain (and I'm not convinced they are, either; my sugar loving grandmother lived to the ripe old age of 93). But this I do know. Super refined corn sugar (aka HFCS) scares me. Not only because it cajoles our livers to convert the fructose to belly fat, but because it doesn't agree with me. Period.
I knew this the first time I drank a margarita that made me balloon and bloat like a pregnant Demi Moore (and while I concur that Demi was superbly gorgeous in all her fecund glory, in all honesty, I do not desire to emulate such a look- or frankly, such a fertile state- at my tender age of post- let's say- fifty). So I took a gander at the label of margarita mix to be sure it was gluten-free. It was. But the second ingredient? High fructose corn syrup.