Corporations Have Renamed ‘High Fructose Corn Syrup’

[edhopper]

http://wearechange.org/corporations-renamed-high-fructose-corn-syrup/

The product is General Mills’ Vanilla Chex, an updated version of the Chex cereal sold in most conventional grocery and discount stores for many years. The front of the box clearly states that the product contains “no high fructose corn syrup” (HFCS), but turn it over to read the ingredient list and there it is – the new isolated fructose.
Why is that a problem? According to the Corn Refiners Association (CRA), there’s been a sneaky name change. The term ‘fructose’ is now being used to denote a product that was previously known as HFCS-90, meaning it is 90 percent pure fructose. Compare this to what is termed ‘regular’ HFCS, which contains either 42 or 55 percent fructose, and you will know why General Mills is so eager to keep you in the dark.

CRA explains:

“A third product, HFCS-90, is sometimes used in natural and ‘light’ foods, where very little is needed to provide sweetness. Syrups with 90% fructose will not state high fructose corn syrup on the label [anymore], they will state ‘fructose’ or ‘fructose syrup’.”

An alert for those concerned.

[MADem]

1. If I see anything other than s-u-g-a-r, or h-o-n-e-y, I ain't buying it!

OK, if it's got maple syrup in it, I'm in....

[edhopper]

4. Actually

plain old Corn Syrup is fine. It is a needed ingredient in some recipes.

I am always concerned that they will start trying to get that and HFCS mixed up.

Hope the FDA stops this.

[MADem]

6. I don't like corn syrup because it's too easy to have a heavy hand with it.

I do like corn--on the cob, off the cob, and in cornbread and tortillas, so I get plenty of corn...but I'll give the syrup a miss!

I hope the FDA stops this too, or that people are made hyper-aware of what the industry is trying to pull.

[edhopper]

10. Well

don't make any pecan pies then.

[MADem]

13. Oh, shit--you just made a liar outta me!!!

I don't make 'em, but I do have a slice or two around the holidays....

With whipped cream, too...in for a penny, in for a pound!!!!!

[edhopper]

16. But as i said

it's good stuff, just a lot of calories, unlike HFCS.

And yes, always with whipped cream.

[pansypoo53219]

113. its in my great-aunt's carmel recipe too.

that HAS to be made.

[pangaia]

23. I had one slice of pecan pie at Christmas,

and my heart rate sped up about 30 beats per second !!

But, oohhh was it good...

[edhopper]

25. I know someone

who makes it with pure maple syrup instead of corn. Really good, but pricey to make.

There is a place in Norwalk CT that makes a Chocolate Burbon Pecan pie that was voted best in America by someone or other.
It's delish. I found the recipe online, but it never turns out right (stays to gooey)
As they say, baking is alchemy.

[pangaia]

29. I can cook but I can't even bake cookies.....

it is more than alchemy to me.. it's a mystery...

Bourbon.....
Did you mention ..bourbon??

That wouldn't be BOOKERS, now would it??

[edhopper]

31. Sounds like

you wouldn't get to the cooking stage with the bourbon.

[pangaia]

33. I BEG YOUR PARDON!

making assumption and fslae akusatinos abuot my avilryoes to vook wmmle drkfnnfng is jsbt plnin rnde

[edhopper]

35. A little early on a Sunday

isn't it?

[pangaia]

37. Not when the Packers have a bye.

What else is there to do....bake?

[edhopper]

39. Well

the Cowboys/Lions game should be good. Depends on which rival you hate more.

[FrodosPet]

45. A preview of the Lions / Cowboys matchup?

Is Suh going to do the Bron-Y-Aur Stomp all over Tony Romo?

Can't reference the song without hearing it:

[pangaia]

89. Great !!

And I actually speak a little Chinese still..

[Feral Child]

120. Off topic.

Love your screen name, pangaia.

Hate football, though. Sorry to intrude.

[pangaia]

67. That's easy.

I HATE aarrgghh the Cowboys!! More that rightwingers.
Their owner is a sick puppy and I turn off the half times because I can not look at Jimmy Johnson opening and closing his mouth like a suffocating catfish... or better yet.. Gollum..



And I like the Lion's uniforms... that's how I choose my team.. uniforms I like. brilliant, eh... Don't ask me to explain it...



I can't..



ON EDIT: Actually I don't hate anything.. Just havin' fun.

[Spitfire of ATJ]

76. Blotters or tabs?

Maybe a microdot?

[Warren DeMontague]

155. Jesus CHRIST. It's Sunday!!!! Is nothing sacred with you people?

...




































...








...

[Spitfire of ATJ]

156. Here ya go...

[Warren DeMontague]

157. Jesus looks like that crazy dude from Creed, there!

not the light you want at the end of your hallucinogenic tunnel.

[Spitfire of ATJ]

158. Could be worse...

[Hekate]

174. oh my god that hurts my eyes

[procon]

47. Here's an easy fix for a runny pecan pie filling

If the filling isn't setting just add an additional egg to help bind the ingredients, and don't over stir as you don't want to whip air into the mixture.

There are other considerations like adding cornstarch, or the oven temp and even altitude that can affect baked goods, but the extra egg should make your pie filling more solid.

[edhopper]

51. Thanks.

I am usually okay with baked goods, but occasionally I try one that doesn't work out.

There is a flourless chocolate cookie from Payard in NY that I can never get to come out.


Here's the recipe from Michelle's.

http://www.michelespies.com/chocolate-pecan-bourbon.html

[grasswire]

99. You cook the filling before putting it in the pie?

Never heard of such a thing.

[bettyellen]

136. yep- google brown butter pecan pie- soo good.

[grasswire]

137. I use David Rosengarten's recipe...

...which is often called the best pecan pie ever. It has significantly more pecans and less corn syrup than the browned butter recipe. Many people don't like gooey pies. Although I do generally like Betty Crocker recipes, which is apparently where this originated.

[bettyellen]

139. I add at least 1/3 more pecans than any recipe calls for, LOL- do not like too much goo.

I cannot find the recipe I used, but I sub Golden Syrup for corn syrup and add a bit of molasses or maple and also bourbon, whiskey or rum.
I always melt the sugars and syrups togther and then temper eggs and add them, so they are all combined well and slightly cooked before going into the shell. Alton Brown has a similar recipe, never seen the Betty Crocker version, I hate a lot of corn syrup.

[NBachers]

50. I tried it with a molasses substitute once- Good, but still not the real thing

I'll have to try it with maple syrup. That sounds yummy!

[edhopper]

52. You might have to change up the formula a little

the guy was a pro pastry chef, so i didn't bother to ask for the recipe.

[alcina]

64. Golden syrup

I use golden syrup instead of corn syrup and it works wonderfully, plus it has a really nice light caramel flavor and is not as overwhelming as maple syrup can be. Lyle's brand is my usual (http://www.lylesgoldensyrup.com/), but it's a little pricier and can be hard to come by in the states. And fwiw, Lyle's also claims their product is non-GMO.

Anyway, it works well in pecan pies, and I can justify the cost by the fact that I'm not using it by the gallon on a regular basis.

[demigoddess]

73. available through Amazon

if you want it

[truedelphi]

160. I have been told that one other requirement for a decent pecan pie

Is a good Tennessee woman.

The guy who told me that was living and working here in the Northern Calif area, and was missing his Blue Mountain sweetheart.

And thanks for the link so I can get this golden syrup.

[stage left]

83. Beg to differ.

I use a recipe that uses sugar, eggs, water, and butter. And of course pecans. My sister shared it with me.

[ProfessorPlum]

100. this is probably a good time to post my favorite

no-corn syrup pecan pie recipe . . .

http://allrecipes.com/recipe/pecan-pie-v/detail.aspx

[cstanleytech]

9. 100% maple I hope.

[MADem]

12. I'm from New England...is there any other kind?

[daleanime]

17. Of course not....

anything else is just sugar water.

[LWolf]

43. I don't buy any of it.

If I'm not making it myself, it has no sugar of any kind or I don't buy it.

If I'm making it myself, I use stevia.

[CrispyQ]

54. If you like ginger, this is delightful.

http://gingerpeople.com/organic-syrup.html

Ginger syrup: Ingredients
Organic cane sugar, organic ginger.

One 1/4 cup contains 240 calories, 0g fat, 14mg sodium, 61g carbohydrate and 60g sugars.

I found it at my local health food store a few months ago & I'm now hooked. I like it in my tea best of all, but I've found lots of other things to put it on!

[billhicks76]

171. Scumbags

They have to lie to get everything...we should go after these corporations. They did the same with Nutrasweet which causes brain damage and other ailments thanks to Donald Rumsfeld and Searle Pharmaceuticals in the early 80s by slipping past a judge under Reagan. Then it became Aspertame but once European studies showed it to cause many horrible ailments they renamed it again recently...Aminosweet. They should be sued.

[cstanleytech]

2. Far as I am concerned they can call it whatever they want but its still corn syrup imo.

[edhopper]

20. It's not corn syrup

Regular corn syrup is a good ingredient. Used in pies and baked goods.

HFCS is a different product, made in a different way.

Corn Syrup has been around since the 1800s and is largely glucose.

HFCS uses a different process and is a form of fructose.

[hlthe2b]

3. What they fear is the educated consumer who actually read labels and research the unrecognized...

The more garbage they load in there, the more the push back.

The best thing I ever did for my diet was eliminate refined carbs, including sugars of all kinds that don't come packaged in a natural fruit form. That means eliminating the large majority of processed foods, which are just over-priced, low nutrient ladened crap IMO.

On this score, this product, (TRUVIA)-- which CocaCola and Cargill sought to capitalize on the safety of all natural stevia, and could not patent, without having added processed erythritol-- is yet another example of how big business is manipulating the public.

One shouldn't have to be a PhD-level scientist/nutritionist to be able to sort out what is on the grocery store shelves, but increasingly those who don't read labels may face some unpleasant consequences long term.

[Thor_MN]

11. "including sugars of all kinds that don't come packaged in a natural fruit form"

So fructose is dangerous, but fructose is your choice of sweets? I don't understand.

[hlthe2b]

15. natural fructose in fruit includes fiber that acts to modulate its impact on blood sugar rises...

not to mention the many phytochemicals that are vital to health--not at all the same or similar to chemically modified, commercially processed fructose in these heavily refined products--not by a mile

[Thor_MN]

28. OK, got it.

The "all natural" woo is fine.

[hlthe2b]

34. To say that fresh fruit is healthier than highly processed high sugar cereals is "WOO"?

Ummm. ok.



geebus.

[Thor_MN]

36. No one said that but you, along with the other crap that you spouted.

Have a nice day.

[hlthe2b]

86. You did say "woo" in response to my comment.

and, I do hope whatever has caused your prickliness resolves and you too have a nice day. Despite your utter rudeness to me and others on this subthread, I choose to assume you are not normally so incivil.

[Thor_MN]

88. What you have classified as "prickliness" is aversion to crap science.

The anti-science movement is loathsome to me.

Distill it all down and it is homeopathic woo. That simple molecules can "remember" something that occurred in the past.

[hlthe2b]

91. You are calling AMA, ADA, National Academy of Science, NIH, CDC, & academic community anti-science

Because they would all support my statements regarding fruit and the differences in natural fructose ingested with fruit.

Apparently it is YOU who does not support current SCIENCE. And, yes, you are being incredibly rude and incivil so I will simply welcome you to IGNORE.

[Thor_MN]

93. You just go on believeing your distillations of the science you don't understand, provided by the

snakeoil salespeople that have things to sell you.


Enjoy your afternoon.

[hlthe2b]

98. In all reality the odds are that you are far less educted in science and medicine than most

with whom you are arguing, myself included. So you would be wise to keep your condescension and overly inflated opinion of yourself in check. That you have not learned how to debate CIVILLY belies your suggestion of academic credentials, frankly.

[Maedhros]

106. You are correct, hlthe2b.

Thor MN is just picking a fight to pick a fight. I would suggest simply putting him on ignore, since he doesn't appear to be interested in reasonable discussion.

[Thor_MN]

122. Since niether of us knows what the others eductaion is we don't have any basis.

Then again, I'm not posting woo from crap science sites.

[artemis starwolf]

166. your spelling is a clue, Thor....

[Thor_MN]

167. A clue to what? My spelling is fine, my typing sucks.

[TheBlackAdder]

141. +1

[arikara]

111. A religion is an organized collection

of beliefs, cultural systems, and world views that relate humanity to an order of existence.

The modern day religion of "science" is becoming very loathsome to me, because its followers have become as rude, self-righteous and in your face as the Westboro Baptist types.

[Thor_MN]

123. Project much?

[livingonearth]

175. Doesn't Science use observation and experimentation to explain.

Most religions use faith. I'm curious...what scientist has ever gotten "in your face as the Westboro Baptist types"?

[Warren DeMontague]

154. Homeopathy is unmitigated bullshit and 100% unalterated woo. No argument there.

But to compare concerns about certain forms of processed sugars in foods to that, is simply a cheap shot, with no basis.

Something is giving all these 12 year olds type 2 diabetes, and it isn't "homeopathy".

[edhopper]

38. Please read

http://drhyman.com/blog/2011/05/13/5-reasons-high-fructose-corn-syrup-will-kill-you/#close

HFCS and cane sugar are NOT biochemically identical or processed the same way by the body. High fructose corn syrup is an industrial food product and far from “natural” or a naturally occurring substance. It is extracted from corn stalks through a process so secret that Archer Daniels Midland and Carghill would not allow the investigative journalist Michael Pollan to observe it for his book The Omnivore’s Dilemma. The sugars are extracted through a chemical enzymatic process resulting in a chemically and biologically novel compound called HFCS. Some basic biochemistry will help you understand this. Regular cane sugar (sucrose) is made of two-sugar molecules bound tightly together– glucose and fructose in equal amounts.The enzymes in your digestive tract must break down the sucrose into glucose and fructose, which are then absorbed into the body. HFCS also consists of glucose and fructose, not in a 50-50 ratio, but a 55-45 fructose to glucose ratio in an unbound form. Fructose is sweeter than glucose. And HFCS is cheaper than sugar because of the government farm bill corn subsidies. Products with HFCS are sweeter and cheaper than products made with cane sugar. This allowed for the average soda size to balloon from 8 ounces to 20 ounces with little financial costs to manufacturers but great human costs of increased obesity, diabetes, and chronic disease.Now back to biochemistry. Since there is there is no chemical bond between them, no digestion is required so they are more rapidly absorbed into your blood stream. Fructose goes right to the liver and triggers lipogenesis (the production of fats like triglycerides and cholesterol) this is why it is the major cause of liver damage in this country and causes a condition called “fatty liver” which affects 70 million people.

The rapidly absorbed glucose triggers big spikes in insulin–our body’s major fat storage hormone. Both these features of HFCS lead to increased metabolic disturbances that drive increases in appetite, weight gain, diabetes, heart disease, cancer, dementia, and more.

[Thor_MN]

55. Utter bullshit.

Disaccharides are two monosacarides (simple sugars) with a water molecule removed. Sucrose is one glucose and one fructose molecule not "bound tightly together", but by the removal of a water molecule, i.e. dehydration. Stir some sucrose into water and you get a solution of free fructose and glucose molecules dissolved in the water, no "digestion" needed at all.

A blog that would lie about something so easily disproved is not worth reading.

Please find yourself some better sources of knowledge as who ever wrote that drivel is full of garbage.

[rleskowitz]

71. Wikipedia versus Thor

Wikipedia disagrees with you, Thor:

"In humans and other mammals, sucrose is broken down into its constituent monosaccharides, glucose and fructose, by sucrase or isomaltase glycoside hydrolases, which are located in the membrane of the microvilli lining the duodenum.[33][34] The resulting glucose and fructose molecules are then rapidly absorbed into the bloodstream. In bacteria and some animals, sucrose is digested by the enzyme invertase."

In view of this information and in the interests of fairness, will you please consider retracting your comments about the post being "utter BS" and Dr. Hyman's blog being "full of garbage".

[edhopper]

77. Thanks

chemistry is not my forte.

And this is just one of many reasons to avoid HFCS.

[Thor_MN]

82. Maybe some classes in chemisty and biology before declaring oneself an expert...

Hydrolysis of sucrose in an acidic solution is efficient. Soda with phosphoric or citric acid (pretty much all of them) will break sucrose into fructose and glucose. Which is why the HFCS used in soda is suitable for soda, but not baking. Gastric acids are also efficient in promoting hydrolysis of sucrose.

Yes, sucrase is an enzyme that will break the glycosidic bond between monosaccharides. That does not mean that is the only way to hydrolyze sucrose.

The blog was and remains crap.

[PasadenaTrudy]

95. That Dr. Hyman is a quack...n/t

[Maedhros]

108. But, the question remains:

Why do you need to be such a jerk to your fellow posters? Tone down the condescension and venom. Geesh.

[Thor_MN]

124. Call crap science crap is being a jerk?

Hey, believe whatever you wish to believe, but when I step into a pile of crap, I'm not going to sugar coat the fact.

[Gormy Cuss]

129. No you wouldn't sugar coat it. You'd bathe it in HFCS-55.

Last edited Sun Jan 4, 2015, 06:16 PM - Edit history (1)

I agree with Maedhros. Refute it all you want -- just don't be a jerk about it. It's a discussion board after all.

[Thor_MN]

146. No, I don't bathe in HFCS 55. But I'm not afraid of it.

The only problem with is it that it so cheap that companies use lots of it and supersize servings for the same price. The problems come from the people eating 64 oz bags of Cheetos and washing it down with two liters of soda in one sitting.

Hand scientists colas made of "pure cane sugar", sugar beet sugar, and HFCS 50 and the only way that they can tell them apart is to measure the isotopic ratios of the carbon atoms. Chemically, they are identical. One's body has absolutely no way of distinguishing them, yet there are people who will tell you that one is poison, one is mother's milk and one tastes muddy.

I have not been a jerk to anyone, I've called crap science crap and suggested that they seek better sources than the woo spouted by quacks. If someone was touting trickle down, supply side economics, I'd call that crap too.

[Gormy Cuss]

153. I didn't say that YOU would bathe in HFCS.

Read it again.

Up thread your exchange with hlthe2b was jerky. With others you have suggested seeking other sources and why the information was flawed but you did not do that with her.

There's a lot of crap posted here by well-meaning DUers who get their info from unreliable sources. Hell, most DUers probably fall for a bad source at least once in a while. I know it's easier to just say "That's crap" and keep moving but IMHO that's a waste of an opportunity to inform other DUers on a topic and on better sources. YMMV.

[Thor_MN]

159. I was willing to let it go with calling it woo, but s/he kept it up.

I never once insulted anything other than the concept that sugars are something other than sugars.

[Maedhros]

140. OK - you like to insult people to feel better about yourself.

Good luck with that.

/ignore list.

[Thor_MN]

144. Thank you.

[whopis01]

80. What you are saying is not correct

Simply stirring sucrose in water will not break the bonds and create a solution of free glucose and free fructose. Eventually the bonds will break, but the hydrolysis process is so slow that it could take years for the sucrose to break down.

However if the enzyme sucrase is added then the break down will occur rapidly. That is part of the digestive process.

[Thor_MN]

84. So will gastric acids and acids in food.

Which occur before the sucrose hit the large intestine.

[KittyWampus]

150. different sugars break down in in different areas of the gut. Sugars that dissolve faster

and higher up in the gut cause a sharper spike in blood sugar.

[livingonearth]

164. I guess I don't want the HFCS companies predigesting my sucrose!

We humans have a stomach and a duodenum to break sucrose down into glucose and fructose in their normal ratios... 1 to 1. What the stomach doesn't get, the duodenum will. And, water just doesn't cut it when it comes to such digestion. You make it sound like sucrose is so fragile it practically falls apart. Our digestive tracts are what does it. I don't want some company separating out, and increasing the fructose prior to it going into my body. Call me a hater, but predigested anything gives me the creeps. The article you say is crap may be written for average person, but it is not "crap".

[Thor_MN]

168. The blog is from a quack.

It is written to cow people with little knowledge into believing in essentially conspiracy theories. If the quack behind it isn't outright selling garbage after teasing with "free samples", what is being sold is the viewers eyes, at a fraction of a cent per view, to the advertisers. Nothing better than keeping people ignorant while making money doing it.

If the medium the sugar is in is an acidic aqueous solution, little to no sucrase is needed as hydrolysis will have already occurred.

Bonus tip: avoid anything "aged" if you get creeped out by predigested.

Have a nice night.

[livingonearth]

172. What about oranges?

Oranges contain water and acid, yet they store sucrose. As to your bonus tip: things that are aged are naturally predigested, not manufactured in a lab. That is where I draw the line on digestion.

[Thor_MN]

173. Have a nice life.

[livingonearth]

176. Oh come on...

I asked you a question. I'm happy to leave it at "Have a nice life", but I'd really like to hear your answer.

[Thor_MN]

180. I've learned that when people stray into religious fervor to walk away.

When HFCS woo comes out and "natural" becomes an exception to everything, there's no point in continuing to discuss. When economics woo is the topic and trickle is declared successful, time to move on. When vaccines are being discussed and people start shrieking "mercury is poison", there's nothing to be gained. People that have closed their minds to all but the talking points they get from quacks usually can't discuss, all thy can do is spout talking points.

As for your question, the sugars in fresh squeezed orange juice are about 50% sucrose, 25% fructose, 25% glucose. As it sits, the citric acid will promote hydrolysis of the bond in the sucrose and the ratios will shift to more monosaccharides.

Have a nice glass of all natural sugar water, pretend that it is different than flavored HFCS and go find some more quack sites to not cite.

[livingonearth]

181. In other words...

sucrose does not just fall apart as easily as you claimed in your other posts. The bonds don't quickly break down in water, and even in the presence of citric acid the process will take awhile.

[Thor_MN]

182. In other words, it doesn't matter if it is hydrolysed by sucrase, gastric acid, citric acid.

The concept that it is somehow healthier for sucrase to promote hydrolysis of sucrose is supported and ridiculous in nature.

[livingonearth]

183. It's the rate of absorption that is important to health.

With regular sucrose the process doesn't happen all at once. It starts in the stomach, but all the bonds don't get broken there. Things continue into the small intestine where sucrase is used. Absorption is slower than if the glucose and fructose came already separated at the HFCS plant. Plus the ratio in sucrose is 1 to 1. The rate at which glucose gets into the bloodstream can be rather important.

[Thor_MN]

185. "Plus the ratio in sucrose is 1 to 1"

Congratuations on sort of getting something, nearly, kind of, correct.

[whopis01]

184. Of course - but merely stirring in water will not. n/t

[polynomial]

177. We need all the bullshit we can get

Natural Organic fertilizer is what we need it’s likely bull shit is perhaps a whole lot better than Anhydrous Ammonia which farmers use way too much.

It gets worse if you know something about railroading and water runoff. A wood preservative in wooden rails contain a coal tar distillate called Creosote is poison, a carcinogen cancer causing which can run off after storms.

This also in the mix with the Anhydrous Ammonia used to farm not only corn but soybeans too contaminate the crop. Corn products using synthetic fertilizer should only be used to make Ethel alcohol.

There are farmers that don’t have the ethics we think they do and even sell this crop in farmers markets. That corn is cheap to grow. And a huge amount gets slipped into animal food, or junk food and candy that’s likely why kids have a tendency to diabetes. The railroads are the bulk supplier of this poison, that the Union Pacific a major supplier that advertises on commercial television to build America, ha sure…

Anhydrous Ammonia is a poison, and considered a carcinogen used in the fertilizer for growing corn for the past decades now being challenged. The crop must be harvested in a certain schedule or else it contaminates the food supply.

Many in the farm areas will gamble or risk dumping large amounts of corn grown with Anhydrous Ammonia into the ADM plant, worse if the corn is grown next to railroads with rain runoff it is sure to be poisoned with Creosote.

[Thor_MN]

179. Nice tangent. That's 90 degrees from everything.

[jeff47]

107. You should really look for another source. That one is awful.

Last edited Sun Jan 4, 2015, 02:57 PM - Edit history (1)

Sucrose (table sugar, aka cane sugar) is a glucose bound to a fructose by an oxygen atom. It is not a "tight" bond. In fact, that bond is broken in your stomach, making it one of the earliest chemical reactions in digestion. Only the chemical breakdown of starch starts earlier. Almost all other chemical reactions in digestion happen in the duodenum, the first part of the small intestine. While you can also find sucrose-breaking enzymes in the duodenum, the vast majority of the work is done in the stomach where the high-acid environment makes them far more efficient.

Glucose and fructose are extremely similar molecules. They're both 6-carbon sugars, and have the same chemical formula (C6 H12 O6). They form rings, with one of the atoms in the ring being an oxygen, the rest are carbons. The difference between them is glucose forms a 6-atom ring with one methyl group, and fructose forms a 5-atom ring with a 2 methyl groups.

HFCS is not created by an ultra-secret recipe. "Regular" corn syrup is 100% glucose. Very basic organic chemistry can turn glucose into fructose, and vice-versa.

Also, HFCS is not only a 55-45 ratio. There's several different mixtures available, all near 50-50.

Also, HFCS is not sweeter than table sugar. They're pretty close to the same. It's possible for fructose to form a 6-atom ring, and that is sweeter than sugar or glucose. The 5-atom ring version is about as sweet as sugar and glucose. But the 6-atom ring isn't stable. Any heating turns it into the 5-atom ring version, and production of HFCS involves heating.

Also, they're utterly wrong about 8oz to 20oz. The size of beverages increased before the mass change to HFCS. You'll also find the "throwback" versions of sodas that use sucrose instead of HFCS are the same price. Also, in places where corn is not heavily subsidized, they sell the same size sodas sweetened with sucrose.

Now back to biochemistry. Since there is there is no chemical bond between them, no digestion is required so they are more rapidly absorbed into your blood stream.

Apparently the author actually needs to go back to biochemistry class. Since sucrose is already broken down into fructose and glucose before it hits the small intestine, sucrose and HFCS are absorbed at the same rate.

Fructose goes right to the liver and triggers lipogenesis (the production of fats like triglycerides and cholesterol)

If that were true, sucrose would cause the same problems. Because again, you're getting 50% glucose and 50% sucrose when eating/drinking sugar.

The rapidly absorbed glucose triggers big spikes in insulin

Again, utterly false. Again, sucrose is broken down before it reaches the small intestine, so it's absorbed at the same rate.

If they can't even get the digestion right, it's pretty laughable to trust them about all the rest of their much more complex assertions.

[jeff47]

115. No. The fruit includes fiber. The fructose is just fructose.

That's why apple juice will give you a spike of sugars, while an apple will not. The fiber has been filtered out of the juice.

[hlthe2b]

118. Umm, NO You misnderstand, apparently.. I use/ingest no other sweeteners except whole fruit

I use no other forms of sweeteners at all. And, yes, that is (as I have clearly said) because WHOLE FRUIT contains fiber that helps to modulate blood sugar (and other nutrients)--something that simply stand-alone sweeteners like sugar, fructose, corn syrup, (or fruit juices) do NOT. You apparently read my post as exactly the opposite of what I said.

[jeff47]

119. You claimed the fructose contains fiber. It's the subject of your post.

natural fructose in fruit includes fiber

The fructose doesn't include fiber. The fruit does. Your subject says the opposite, that the fiber is in the fructose.

Perhaps you should have phrased along the lines of "the fiber in fruit acts to modulate the fructose" instead of adding the fiber to the fructose.

[hlthe2b]

121. fruit contains fiber. I eat fruit which is sweet because of natural fructose but aslo contains FIBER

and many other very healthy phytochemicals. Because of the fiber, it does not result in unhealthy spikes and subsequent drops in blood sugar, despite its fructose content, as opposed to highly processed, refined cereals containing high levels of HFCS and other forms of sugar. I don't know why you are having difficulty comprehending this but we are not in disagreement except to the extent you insist on misinterpreting what I am saying

[jeff47]

130. The subject of the sentence is "fructose". You intended it to be "fruit".

If you leave it as "fructose" then you aren't saying what you intended.

This post brought to you by the we're-spending-way-too-much-time-on-this-grammar police.

[hlthe2b]

131. No.. I was commenting on my original post as to my approach to diet.

It is YOU who is trying to tie other comments and other aspects of this thread to my post. And it is both wrong and very disingenuous. You apparently want to create an argument from whole cloth, so to speak and I'm not playing.

I have clarified to help you with your misunderstanding. I"ve even pointed out that we are apparently not in disagreement, yet you continue. Which leaves me wondering--what on earth is your objective?

[KentuckyWoman]

116. We can spend money on decent food or we can spend it on medical care

This country has mostly chosen to spend it on medical care.....

[daleanime]

5. Makes me glad that I cook almost everything I eat myself....

[CTyankee]

7. I'm now eating plain oatmeal with very low sodium and no sugar at all...

Last edited Sun Jan 4, 2015, 11:36 AM - Edit history (1)

it's marvelous. Sometimes I add some cherry preserves I have from Door County WI (and featuring the Door County cherries). Sometimes I just throw on cinnamon and a bit of Vermont pure maple syrup.

Now ANY sweetened cereal is just too artificially sweet for me. My palate has adjusted. And I am not hungry all morning after a breakfast of oatmeal. It's a great food.

[daleanime]

22. I'll have to try the preserves...

usually take mine with a 1/2 tbsp of brown sugar and a shake of pumpkin pie spice.



Damn diet.

[CTyankee]

24. The Cherry Amaretto Jam from Door County is especially nice too.

Superb on an English muffin...

[edhopper]

27. I agree

thankfully Trader Joes has a few unsweetened cereals, Which are harder and harder to find at the regular market.

[closeupready]

92. That's a typical quick breakfast for me - I cook Red Mill oatmeal with

some kind of fruit jam (I like Bonne Maman Wild Blueberry), butter and cream, and a touch of salt.

[shanti]

102. Isn't it though?

If oatmeal was good enough for my great great grandparents, it's good enough for me! I like mine sweetened with a little stevia and some raisins thrown in.

[CTyankee]

104. I sometimes put dried fruit in, esp. this time of year. But sometimes we get some

fresh berries at our Stop and Shop and they get thrown on top, along with some crunchy plain granola with nuts. It's kinda fun. I like to add some protein so I occasionally soft boil an egg. Breakfast is my favorite meal of the day so I like to eat hearty.

[shanti]

109. Yup

I like to add some frozen blueberries too, with a sprinkle of cinnamon.

I had to change my diet after becoming diabetic. Never used to eat breakfast, but now it's a habit and I don't vary from it, even when traveling: Oatmeal, hardboiled egg, and a small piece of fruit in season (now it's citrus, love those mandarins!) Sometimes I'll add a stick of string cheese. Oh, and my one cup of coffee. That's it.

[CTyankee]

110. I wish I could get loose mandarin tangerines. They come in a little crate box but

I'm the only one eating them in my house. Sometimes for lunch I'll mix the mandarin in some plain yogurt for lunch and that's all.

[KittyWampus]

151. Oatmeal without cinnamon is an abomination.

[artemis starwolf]

170. Ezekiel brand

Sprouted grain almond cereal. It has no sugar, and is a little like an organic version of Grape Nuts. I buy at Kroger in the " nature market" section. Its heavy stuff, takes some getting used to, but splash in a little (100%) maple syrup or cut a banana into it and its pretty good. And it holds me up until lunch, which few foods do.

[edhopper]

8. I would like to note

the the Repugs for years try to eliminate accessible labeling while at the same time removing regulations and saying "it's up to the consumer".

[Triana]

18. Plain oatmeal. Shredded wheat.

Little to no sodium. No sugar. Add honey or stevia or fruit preserves or fresh fruit or whatever. Best stuff ever.

[L0oniX]

14. Can't expect a government that gets campaign money to protect consumers.

[F4lconF16]

135. Bingo.

This is what it comes down to, every time.

[tavernier]

19. Another couple and I had a hearty laugh

in the store aisle. I first picked up a maple syrup bottle that was boldly marked NO HIGH FRUCTOSE CORN SYRUP. Yet as I turned the bottle around, I had to rub my eyes in disbelief, because there it was... Corn Syrup!

I showed it to a couple shopping next to me, just in case I was hallucinating. They also got a big laugh!

[edhopper]

21. HFCS and corn syrup

are not the same thing.

Though maple syrup should be 100% maple syrup.

[KentuckyWoman]

117. Pancake syrup

Most people call them maple syrup but it's mostly corn syrup with artificial maple flavoring. Much sweeter and judging by the volume on the grocery shelves more popular in this part of Kentucky.

[tavernier]

143. Duh

Joke is on me!

[tridim]

26. If the bottle is $3.49, it isn't real.

Pretty simple rule actually.

My mom used to make our pancake syrup at home with Karo corn syrup and maple flavoring, the same way Aunt Jemima Inc. does it. It was disgusting, sorry Mom.

[rhett o rick]

56. We often used the Karo corn syrup straight with no flavoring. It was sweet but

that's all.

[craigmatic]

30. There is poison in our food anybody heard about what Red 40 does to kids?

[djean111]

32. Well, they were not going to dismantle the HFCS process just because they could not

call that shit "corn sugar".
I just use pure Stevia. I found out that even Stevia is mixed with other sweeteners at the grocery store.
I don't buy processed foods much. At first, due to being poor, but now it just seems better. I do not buy corn or anything with corn in it. It is not a vegetable, it is a grain, and I have eliminated as many carbs as I can from my diet.

[Erich Bloodaxe BSN]

42. All of those new 'alternatives'

seem to be mixed with sugar if you buy them in the grocery store. Stevia, monkfruit, whatever.

I'm trying to move to agave nectar, if I can figure out the substitution changes for my jam making.

[edhopper]

44. Google "Agave problems"

there are some big concerns with it.

It is worth your while to research it before you choose to use it.

[Erich Bloodaxe BSN]

46. $^%^& Why is nothing in this world safe? nt

[edhopper]

48. Yeah, I know

stick with honey, it's healthier. (though you have to be careful of the source because there is some doctored honey being sold)

[csziggy]

90. I only buy locally sourced honey because of the worry about bogus honey

Which in this area mostly means tupelo honey which is a whole different experience than most honeys. I grew up with orange blossom honey which is cloyingly sweet and has a nasty after taste. Tupelo is woodier and has a denser flavor.

But tupelo honey is very expensive - I think it was about $40 a half gallon last time I bought some from the beekeeper.

I'm very discriminating about what I use tupelo honey for. Most of it goes into or on top of my homemade bread. I'm thinking of trying a honey pecan pie and wonder if tupelo honey would work for that.

[lunasun]

161. Don't use agave syrup - not healthy much like HFCs . It is natural but just

Because something is natural doesn't make it good for you
Low on the glycemic index it is high in fructose

[Erich Bloodaxe BSN]

162. That's weird.

The bottle I'm looking at says 'low glycemic' on it as one of the reasons to use it instead of regular sugar.

[lunasun]

165. I had edited my post it is the fructose . I had it high you are correct it is low , but

however the reason agave ranks relatively low on the glycemic index is because it has a high content of fructose. Fructose does not readily raise blood sugar (glucose) levels because the body doesn't metabolize it well. New research suggests that excessive fructose consumption deranges liver function and promotes obesity. The less fructose you consume, the better.

As it turns out, agave has a higher fructose content than any other common sweetener, more even than high fructose corn syrup (HFCS). Because of its reputation as a "natural" sweetener, it is now widely used in products claiming to be good for health – from teas to nutrition bars and energy drinks.
They are trying to hide the HFCS in the product in the OP because of whTs been found and people are rejecting HFCS,but at the same time , people are buying agave syrup thinking it is a good thing since it is natural

Research and decide

Sorry I did know it is not good on your system I got mixed up for a moment on why....

[Gormy Cuss]

60. If you like Stevia, it's pretty easy to grow.

It will do well in a 1 gallon pot on a sunny patio. You can use the leaves fresh or dry them and pulverize for use as a measurable powder for baking.

[djean111]

68. Thanks, really good to know.

I will look into that.

[TuxedoKat]

94. Herbal shops

will sell you pure powdered stevia in bulk with nothing else added which is much cheaper than buying it from grocery stores.. When cooking and substituting stevia for sugar you need to look at how much is needed as pure powdered stevia is much stronger than the stevia in little packets. Lately I've been baking sweets with applesauce or apple butter and stevia instead of sugar. The apple sauce replaces some of the volume of the replaced sugar.

[Retrograde]

70. It's very cold sensitive though

it can't take even out mild SF Bay Area winters, so make sure you have a place inside for it for the winter. The leaves are insanely sweet!

[Gormy Cuss]

72. It winters over outdoors in the cool interior SF East Bay.

The leaves die back in the fall so it is important to harvest them before it starts to cool down. I trim the stems and in the spring the plant rebounds. My plant is in a half wine barrel planter and it survived last winter's December cold spells. I'm in Sunset zone 14.

But yes, for most of the country, that plant needs an indoor place to winter over. Most people I know just grow it as an annual.

[djean111]

97. Thanks to everybody in this little exchange for the information!

I live in Florida, so growing Stevia should not be a problem. And yeah, it is expensive at the grocery store - the only brand that does not put other, artificial, additives in it seems to be Sweet Leaf. Which costs more. Some of the others just look to be pawning off the artificial stuff with a hint of Stevia.

[Retrograde]

101. Those durn microclimates!

I'm on the Peninsula, which doesn't get as warm as the East Bay. I have to bring in a lot of the more tender plants to protect them from frosts.

[Gormy Cuss]

126. Yeah, our days are warmer and that does make a difference.

I was very surprised that the plant survived Dec 2013 -- we had many nights sub 30 degrees and our citrus trees took a beating.

[shanti]

103. The leaves

are perfect for adding sweetness to a cup of tea too, iced or otherwise.

[JohnnyRingo]

40. Corporations must really hate labeling laws.

I know people who have bought into corporate propaganda and hate it too (thanx Limbaugh). They scoff at the unpronounceable words on a frozen pizza as if we're better off not knowing. That they have found ways to bend the laws to hide what we consume is no surprise.

It's sad indeed, but one can't discount the resourcefulness of industrial capitalism.

[mountain grammy]

41. Ok, so they "fixed" that problem!

[blackspade]

49. Fuck.

Consumers are constantly berated for their 'poor' choices, but how can good choices be made when shady corporations are constantly lying and hiding their poisonous ingredients?

[edhopper]

53. That's the twin attack of the Repukes

deregulation and less information.

[blackspade]

58. Indeed.

Very good point.

[Igel]

57. It's actually clearer, isn't it?

If you don't want to eat fructose, look for "fructose" on the label.

HFCS is about 1/2 fructose, sometimes a bit more, sometimes a bit less. The rest is mostly glucose.

If I want to avoid fructose, I'm avoiding it better by looking for "fructose"; HFCS-90 wouldn't help me, but I'd want to avoid HFCS-90 much more than "regular" HFCS.

If it's any consolation, sucrose is broken down fairly quickly in the gut. It yields 50% fructose. The rest is glucose. And, yes, all that fibre in fruit helps avoid a big sugar rush. (Then again, fibre in other foods with added HFCS does the same thing. Strawmen are also reported to be very high in fibre, and are often produced out of cornstalks ... which is, ironicaly, a source of HFCS.)

HFCS is different from corn syrup primarily in that the corn starch is broken down to form more sugars. Corn syrup is about 1/3 glucose. The rest is going to be a mix of sugars, including a decent percentage of fructose. (Look, you just can't get away from the fructose when you break down sucrose or starch. The best you can do is avoid having additional fructose from the intentional conversion of glucose to fructose. This change is done because fructose is a lot sweeter. You need less of it to achieve the same sweetness than the same mass of glucose and certainly of sucrose--meaning less sugar overall. And often less fructose overall.)

"Mr. Jones, when am I ever going to need to know chemistry? Can I go to the bathroom?"

[jeff47]

112. Corn syrup is nearly 100% glucose.

The rest is going to be a mix of sugars, including a decent percentage of fructose.

Nope. Starch is a very long chain of glucose molecules. You break that down, you get glucose.

This change is done because fructose is a lot sweeter.

Only the 6-atom-ring form is sweeter. The 5-atom-ring form is about as sweet as sugar and glucose. "Raw" fructose is a mix of the 6 and 5 forms. If you heat it, you get only the 5-atom form. So if the fructose is not coming right from a raw fruit, you can be pretty sure you're getting the 5-atom form.

[Bluenorthwest]

178. And what of foods with no fiber at all but lots of HFCS? You speak as if all foods with HFCS are

high fiber foods, when many of them are entirely devoid of fiber. A 12 oz Coke has 39 grams of sugars all HfCS, no fiber at all. Two slices of store brand white bread, 2 grams of sugars- Zero fiber. Bread with more sugar than fiber.
Strawman indeed.

[Recursion]

59. Weren't they calling it "corn sugar" just a couple of years ago? (nt)

[edhopper]

63. Anything to deceive

consumers

[djean111]

127. FDA said they could not do that.

Not because it is intended to mislead, of course, but because sugar has to be a solid, dried, crystallized food.

http://www.huffingtonpost.com/2012/05/31/high-fructose-corn-syrup-corn-sugar_n_1558615.html

NEW YORK -- High fructose corn syrup won't get a wholesome new name after all.

The Food and Drug Administration on Wednesday rejected the Corn Refiners Association's bid to rename its sweetening agent "corn sugar."

Given the sweetener's bad reputation in recent years, the association submitted an application to the agency in 2010 to have the product renamed on nutrition labels.


But the FDA said that it defines sugar as a solid, dried and crystallized food – not a syrup.

Separately, the Corn Refiners Association has also been running a marketing campaign to explain that its syrup is actually a form of sugar and has the same nutritional value as the familiar white, granular table sugar that consumers are familiar with.

That in turn prompted a lawsuit from the Sugar Association last year claiming that the campaign is misleading.

Dan Callister, a lawyer for the Sugar Association, said the FDA's decision confirms his group's position that sugar and high fructose corn syrup are two distinct products.

"What's going on here is basically a con game to suggest otherwise," Callister said. "What do con men do? They normally try to change their name. The FDA has thankfully stopped that."

Those commercials for "corn sugar" made me barf - "Just the same nutritionally as sugar". Which would be not nutritious at all.
Sugar has no vitamins, no minerals, no fatty acids, no protein, no nothing but empty carbs.

[Warren DeMontague]

148. They tried to.

[edhopper]

62. There are a few times

because i was unaware or against my better judgement, when I had a baked good with HFCS.
It so changes the taste and texture that it becomes unpleasant. It obviously doesn't act the way sugar does when baking.
It really ruins the product. I can't believe people will eat something that taste like that.

[DFW]

65. Note--also now called just "corn syrup"

The companies that use it obviously are paying attention, and know that millions of people will now avoid it if they can.

Look for this poison to be labeled as ANYTHING other than High Fructose Corn Syrup.

Look for it, look OUT for it, avoid it.

[mathematic]

66. This isn't high fructose corn syrup

Precisely what is the reasoning behind calling three different products, one of which is substantially different from the other two by the same name? And not only is the 90% fructose corn syrup substantially different than the good, old-fashioned high fructose corn syrup that's used in everything, it's also much less common.

HFCS isn't even called HFCS in the rest of the world. In Europe it's called glucose-fructose syrup, because that's what it freakin' is.

I don't think I'll ever understand the lefty paranoia behind hfcs. If I was a conspiracy theorist I'd suspect a successful astroturfing by the sugar beet industry that took on a life of its own. Or maybe the grass on the grassy knoll was sugarcane.

[jdenver_2624]

69. Corporations lying to the public again? What a surprise, not.

I'll be sure to read the food labels even more thoroughly in the future, and avoid anything that contains this junk. After all, I am really into healthy living.

[Zorra]

74. I'm sure the marketers who came up with this brilliant plan to deceive people

got a hefty raise for their efforts

[Spitfire of ATJ]

75. I'm sure it's good for diabetes...

Getting it, that is.

[shanti]

105. Too late for that

All those years sucking back HFCS sodas really did a number on us boomers.

[jeff47]

114. Sucking back sucrose sodas would do the same.

HFCS and sucrose (aka "sugar&quot really aren't different by the time they hit your small intestine. All the evil attributed to HFCS should also be attributed to sucrose.

In both cases, a big hit is not going to be doing you any favors.

[Spitfire of ATJ]

145. Not as much as the strontium 90....

The Pentagon set off nukes through the 50s sending fallout all through the grain and dairy belt and in the 60s they hooked the kids of breakfast cereal. Hell, they blended the Saturday morning cartoons into the cartoon commercials so kids accepted them as one and the same.

Strontium 90 bonds to calcium.

Fast forward 20+ years and those kids are dropping like flies from breast cancer, bone cancer and leukemia.

[jwirr]

78. Money is indeed the bottom line. If they think we are so stupid that a name change is going to help

they have a think coming.

[randome]

79. Sorry, anyone who buys crap like 'Chex' isn't making good choices from the start.

Ugh.
[hr][font color="blue"][center]Birds are territorial creatures.
The lyrics to the songbird's melodious trill go something like this:
"Stay out of my territory or I'll PECK YOUR GODDAMNED EYES OUT!"[/center][/font][hr]

[JimDandy]

132. Chex corn, rice and wheat cereals are WIC approved.

According to the WIC program, they meet their guidelines for containing 51% or more whole grains. Some families depend on WIC approved foods to sustain their children. Always room for improving the food supply, though.

[Chemisse]

81. So it's not HIGH fructose, it's almost ALL fructose.

Very diabolical!

[PumpkinAle]

85. IF YOU CAN’T CONVINCE THEM, CONFUSE THEM – Harry Truman

5 Reasons High Fructose Corn Syrup Will Kill You
by Mark Hyman, MD

IF YOU CAN’T CONVINCE THEM, CONFUSE THEM – Harry Truman

The current media debate about the benefits (or lack of harm) of high fructose corn syrup (HFCS) in our diet misses the obvious. The average American increased their consumption of HFCS (mostly from sugar sweetened drinks and processed food) from zero to over 60 pounds per person per year.
http://drhyman.com/blog/2011/05/13/5-reasons-high-fructose-corn-syrup-will-kill-you/

The site is a little over the top, but there is good info there.

I always wondered why some I preferred Mexican Coca Cola over American

- Soft drink makers such as Coca-Cola and Pepsi use sugar in other nations, but switched to HFCS in the U.S. in 1984 (from Wikipedia)

And isn't it amazing that some foods in American are not allowed in Europe?

[PatrynXX]

87. that could kill a few people if they don't know it

face palm. lawsuits

[Faryn Balyncd]

96. So will TPP allow said corporation to sue any pesky government that requires truthful labeling?

(in a corporate controlled tribunal)?





(K & R)

[DebJ]

125. Just yesterday I picked up some product in the grocery store because the label had in HUGE letters

NO HIGH FRUCTOSE CORN SYRUP

So I read the ingredients, and the second one was "Fructose Corn Syrup"

[Enthusiast]

128. Corporate honesty.

I love corporate honesty.

[Duval]

133. Good to know! Thanks. nt

[BadgerKid]

134. HFCS: manufacturing process/corn source & nutrition.

(BTW, I have not read the article.)

From a nutrition point of view, I don't think relabeling HFCS-90 (or higher) as fructose is going to concern the FDA very much. In science, being 10% off is considered pretty good at times. The details about free vs. bound fructose, consumed quantities, and biological response are still in effect.

Getting the term "corn" out of HFCS is the stratagem here, I think. It help to push any concerns about corn subsidies, food manufacturing processes, and food sourcing one step further away.

[americannightmare]

138. Yet another reason to...

STOP GIVING CORPORATIONS YOUR MONEY!!!

[geretogo]

142. All the more reason I cook from scratch and stay away from processed foods .

[elzenmahn]

147. This smacks of another attempt...

...by Big Food to rebrand High Fructose Corn Syrup as "corn sugar", complete with the high-production value commercials with the "All-American Family" preparing to dine at an outdoor picnic table next to a corn field.

I swear, everything to these Big Food jackals is a "marketing" and "framing" issue. Just give it a new name, then everything will be just swell. (Like the swelling of your legs due to diabetes.)

Big Food. Big Marketing. Big Media. Big Finance.

Big Bullshit.

[Warren DeMontague]

149. Depressingly typical, and sneaky.

Sort of like "New and improved, now with no poop*!"

[font size=1]*"contains SHIT™, an all-natural 90% doody product derived from assorted fecal sources"[/font]

[libodem]

152. Good to know

[SHRED]

163. They can change labels...

...except when it comes to labeling GMOs,

[davidthegnome]

169. Tough to sort all this out.

Some times it seems that we can never - ever - have a healthy diet no matter what we do. HFCS, aspartame, white sugar, butter, salt, white bread... I've had people tell me milk is bad for you - that any dairy products are. I've had people tell me that you should never ever eat eggs. I've had some tell me that bananas are no good. There are a million different diets being pushed for this reason or that, but what most of it probably comes down to is money.

I figure, I don't know who the hell to trust when it comes to this shit so I'll pretty much eat what I like and try not to over-do it. Pastries are probably bad for me, but they taste good. If I did absolutely everything the nutritionists and diet scientists suggested, I might live to be a hundred and fifty - according to my dad. If I don't though... I have a chance of actually enjoying my food and maybe dying happy.