Why the corn syrup?

I always encourage people (friends, family, patients, etc.) to read nutrition labels and ingredient lists. Much as Michael Pollan mentions in his books/lectures, I too am nervous when ingredients number more than a few or sound more like chemicals than food. There are also many compounds that we now know or suspect are harmful to human health. I brought an awareness of these points to the development of Dr. Dave's Mega-O truffles: my first goal was to maximize the omega-3 dose per serving, and secondly, I wanted to make the rest of the ingredients high-quality and healthy. The Dr. Dave's Mega-O Original line (using fish oil) has a very small amount of corn syrup on the inside to smooth out the texture of the truffle and keep it fresh longer. This is NOT, I stress, NOT high-fructose corn syrup, a potentially harmful compound. Rather, I use regular corn syrup and in small enough amounts to improve the taste and texture without contributing to any physiologically-relevant effects for most people. I hope this helps to answer some of the questions that have come up regarding this ingredient. And, as an aside: the Dr. Dave's Mega-O Vegetarian line does not use any corn syrup.

Check out www.festivore.com

In the spirit of spreading the word of healthy and locally-made foods, the developers of www.festivore.com have listed Dr. Dave's truffles in their chocolate section. I recommend this site and the related site, www.thefourthelement.org, to anyone interested in healthy eating, sustainability, and finding restaurants that share these ethics. Check it out and let me know what you think!