Home-made pancakes with home-made chocolate syrup.

The dialogue from an advertisement on cable goes like this:

Woman A: "Wow! You don't care what the kids eat, huh?"

Woman B: "Excuse me?"

Woman A: "That has high fructose corn syrup in it."

Woman B: "And?"

Woman A:"Yeah, but do you know what they say about it?"

Woman B: "Like what?"

Woman A: (Hesitates) "Um, it's ... "

Woman B: "That it's made from corn. Doesn't have artificial ingredients, and like sugar, it is fine in moderation."

High fructose corn syrup does come from corn, but it is not equal to the fructose that exists naturally in fresh fruit and honey. It is created from a process that turns cornstarch into a thick, clear liquid. It is NOT the same as regular corn syrup, nor white sugar. Research has shown that we digest high fructose corn syrup in a different way than sugar. High fructose corn syrup travels directly to our livers, releasing enzymes that force our bodies to store fat. It also does not stimulate insulin production, which aids us in feeling full, so we might end up eating more.

Last week I took a spin down the aisles of a popular supermarket in Kingston in order to find out just how much of what we consume contains this much-talked about sweetener. The most frightening part of the whole exercise was that the majority of these products are eaten regularly by children.

Many brands

It's in Heinz condiments, like tomato ketchup and horseradish sauce; Hershey's chocolate syrup; bottled cherries; every Kellogg's cereal, including All Bran; many brands of canned fruits and pumpkin purees; Aunt Jemima's pancake syrup; Pillsbury frozen pancakes and toaster strudel pastries; Smuckers' and Knotts' jams; Nabisco products like Oreo cookies, Chips Ahoy!, Wheat Thins, original premium saltine crackers and Ritz crackers; frozen Sara Lee pies; Blue Bunny's FrozFruit bars; and Yoplait's low-fat fruit yogurts.

Oh, the list doesn't stop there, but you catch my drift?!

So what's your alternative, I hear you ask? Well, I do actually have recipes to supplement most of the above, and for items such as cereals, pancake syrups and crackers, there are alternatives in the form of Quaker and Weetabix brand cereals, maple syrup and Excelsior Water or Cream Crackers.

Should you continue eating foods plied with high fructose corn syrup? You decide.

Emma's non-high fructose corn syrup recipes:

Pancakes

Makes 8 - Store in freezer

INGREDIENTS

1 cup plain flour

2tsps baking powder

Pinch of salt

1tbsp white sugar

2 eggs

8fl oz cow's milk

4fl oz heavy/whipping cream

1. Sift the flour, baking powder and salt into a large bowl and stir in the sugar.

2. Make a well in the centre and add the eggs.

3. Using an electric hand whisk, beat the eggs into the flour mixture.

4. Slowly whisk in the milk and cream, until a smooth batter is formed.

5. Brush a non-stick frying pan with a little vegetable oil, over medium heat.

6. Pour in 1/3 cup of the batter and cook for 1 1/2 minutes, until bubbles form all over the top.

7. Flip the pancake and cook for another 30 seconds.

8. Place on a plate and repeat until all pancakes are cooked.

9. To freeze: cool completely, wrap each pancake in waxed paper and place in freezer.

10. When ready to eat, toast pancakes directly from frozen.

For more recipes, email Emma Sharp: emma@sharpactionfood.com.