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Message: <blockquote data-quote="Grateful" data-source="post: 1612473" data-attributes="member: 438800">Very interesting, I must watch that video. Good to have some backing for my otherwise anecdotal observations. That's another acronym I had not seen before, High Fructose Corn Syrup of course.Another thing I did not mention is the prevalence of certain high-carb staple foods in addition to just refined sugars in drinks. I don't want to go on a high-carb "witch hunt" necessarily but some of those beloved staples would include:<ul> <li data-xf-list-type="ul">Arabic-style flat bread, used in all sorts of ways, for instance as the wrapping for the delicious "foul" beans in Egypt or to scoop up hummus or other parts of your meal. (In Egypt bread was, when I lived there, very highly subsidized by the government and so relatively cheap that it made up a huge part of the diet.)</li> <li data-xf-list-type="ul">Couscous, in the Maghreb nations.</li> <li data-xf-list-type="ul">Rice, in Iran (it is not an Arab country but the alimentary habits are similar).</li> </ul>Edited to add: When I lived in Cairo, white sugar was rationed. I think each family had a coupon book, or something, for a monthly quota. But supplies were inadequate, so there was a thriving black market. The doorman of our building kept a big stash of it under his bed in his little room just off the front door, and did a thriving traffic!</blockquote>

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