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RE: High Fructose Corn Syrup - 1/18/2009 2:33:31 AM

Dark42662

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As I understand this, the cost of sugar is higher than hfcs because there are tariffs in place to keep the price of sugar up and allow sugar farming in the USA to continue. We used to import most of our sugar from Cuba.

You have to wonder about all these things we keep putting in our food to make it sweet, keep it fresh longer, and supposedly make it healthier. They don't seem to be improving our health. The claims of manufacturers seem more and more like the claims the tobacco industry used to make in the 40s and 50s.

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Post #: 41

RE: High Fructose Corn Syrup - 1/18/2009 4:32:55 AM

Termyn8or

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I have to agree with SB on at least one level. HFCS basically is just there because they found a way to make sugar from corn. However they could fuck up a three car picnic. Just like refining sugar when the remove EXACTLY what your body needs to properly metabolise it, the healthiness of HFCS is probably long gone due to processing, if it was ever healthy.

In my view sugar is almost as bad. And you do find it everywhere. You might ask why would there be sugar in french fries, well it makes them cook different. That's why you can almost stick your hand in the oil at McD's, the sugary coating makes them brown even at a lower temeratue and that means the inside of the french fry can get cooked. You have made homemade french fries at least once and cut them too big no ? Well this avoids that problem.

All bread has to have some sugar, but with any luck the yeast eats most of it. However in pizza dough, something you don't really think you want sweetened it is in, in a quantity more than the yeast will eat. They use it because it makes the crust brown a bit differently. Some places go overboard and you can taste it. Also for some reason they seem to want to sweeten the tomato sauce, which is sickening to me, but I quit sweeteners of all kinds decades ago. If you put a spoonful of sugar in a big mug of coffee, I can smell it from across the room.

Sugar (or HFCS) and salt are put in many foods and the reason is that reseach has determined that it makes people eat more of it, or like it more. These particular flavors tell our body that we are getting necessary nutrients, but in fact our bodies are fooled, and even the most overweight among us are probably malnourished.

In animals the effect is called cribbing, and is cured by a vet with mineral suplement added to the feed. Unfortunately for some reason we can't get that kind of care as humans. If you knew how many chronic, dibilitating diseases are caused by dietary deficiencies you would never ever listen to a word "they" say and never ever go to a doctor again.

Like me.

T

(in reply to Dark42662)

Post #: 42

RE: High Fructose Corn Syrup - 1/18/2009 5:16:19 AM

Roguescharm

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quote:

ORIGINAL: AlexandraLynch

It's in bread for two reasons: The yeast that makes the bread rise needs sugars to feed on. Now, you can make them work and crack the starches in the bread for sugar, but you can also add a certain amount and they will eat more, produce more gas, and, if you have the rest of the bread recipe doing its part, you'll have a lighter, airier loaf of bread.

Fructose as a sugar specifically inhibits staling and makes the crust browner. Honey will also do all this in bread, incidentally. Given that homemade bread stales in a very few hours if not closely wrapped, and molds in about four days if closely wrapped at room temperature, inhibition of staling is a great good thing in the baking industry.

Thanks!

quote:

ORIGINAL: BbwCanaDomme

quote:

ORIGINAL: Roguescharm

Why on earth is it in bread?
Is this an American thing? I just checked the bread I have and none of it has any sort of corn syrup in it. Sounds really weird to me...

No idea. AlexandraLynch explained it way better than I could haha. I'm assuming by an American thing you mean North American, since I'm in Canada. I know when I was in the UK and read lables they seemed to use a lot more regular sugar rather than the HFCS, so it could be the same way in Australia. The problem is that generally on lables, they don't straight up put "high fructose corn syrup," here most of the labels say glucose-fructose. They may just have a different name for it there.

Yeah, North American, sorry.
I didn't see any listing for sugar on the labels and I almost always check them when I buy food. I think I'll have to do some research into this.

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Post #: 43

RE: High Fructose Corn Syrup - 1/18/2009 5:52:51 AM

Roselaure

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quote:

ORIGINAL: ThatDaveGuy69

HFCS replaced sugar in just about everything back in the 70's. Frankly, I miss having good old fashion sugar in my Mt Dew and Pepsi.

If the FDA says the sky is blue I'm going to check for myself. Look up the history of Aspartame, aka NutraSweet and you'll never trust the FDA again.

~Dave

Dave, if you miss the good old fashioned sugar sodas, wait until spring and buy Coke that is labeled "Kosher for Passover". It's sweetened with sugar. HFCS is not Kosher for Passover since it's a corn product.

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Post #: 44

RE: High Fructose Corn Syrup - 1/18/2009 7:34:56 AM

OrionTheWolf

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Actually the subsidies and regulation of the sugarcane area is no longer needed. The last I saw was that it yielded about $618 an acre, compared to corn or cotton which was about $45 an acre. Sugarcane is also not indigenous to the US, so vast areas of the Everglades have been destroyed, so it can be used for it's growth.

I would have to research it again, but sugar used to have a minimum it could be sold at wholesale, because imported sugars were so much cheaper. The price of sugar is artificially inflated by regulation.

quote:

ORIGINAL: slaveboyforyou

Now I agree with many that sugarcane is a superior sweetener to HFCS. I've compared both in the soft drink, and I find sugarcane based formulas to be superior. But, we have to be willing to pay for that. Sugarcane is more expensive, and it will remain that way as long as we have agricultural subsidies. We can drop those subsidies, and you will see the family farm die a quick death. It boils down to what is the most important to you.

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Post #: 45

RE: High Fructose Corn Syrup - 1/18/2009 8:38:39 AM

lighthearted

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quote:

ORIGINAL: Roselaure

quote:

ORIGINAL: ThatDaveGuy69

HFCS replaced sugar in just about everything back in the 70's. Frankly, I miss having good old fashion sugar in my Mt Dew and Pepsi.

If the FDA says the sky is blue I'm going to check for myself. Look up the history of Aspartame, aka NutraSweet and you'll never trust the FDA again.

~Dave

Dave, if you miss the good old fashioned sugar sodas, wait until spring and buy Coke that is labeled "Kosher for Passover". It's sweetened with sugar. HFCS is not Kosher for Passover since it's a corn product.

Costco in the LA area has it available now...there are also various markets in the LA area that sell it. what you want to see is "hecho en Mexico" on the label, because that Coke is made without the hfcs.

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Post #: 46

RE: High Fructose Corn Syrup - 1/18/2009 8:39:44 AM

lighthearted

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quote:

ORIGINAL: AlexandraLynch

Hot dogs are a sausage.

There is a reason there is a saying that "Those who respect the law and like sausage should not watch either one being made."

Just sayin'. (grin)

excellent!

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Post #: 47

RE: High Fructose Corn Syrup - 1/18/2009 9:39:53 AM

Maya2001

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From: Woodstock ONT,CANADA
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quote:

You have to wonder about all these things we keep putting in our food to make it sweet, keep it fresh longer, and supposedly make it healthier. They don't seem to be improving our health. The claims of manufacturers seem more and more like the claims the tobacco industry used to make in the 40s and 50s.

We have changed dramatically as a society over the last 50 years on how we shop for shop... in the past we did not have large refrigerators and family sizes were generally larger........ we did not need all the preservatives in foods as food did not sit around the house for more than a couple days.... we had daily or every other day milk deliveries we went shopping for food it was generally just enough for a couple of days... there was far far less pre prepared food available.. most women at the time did not work outside the home.....they did not have the time between laundering by hand or if lucky wringer,, stripping, waxing, buffing floors, baking breads /pasteries, cooking , canning , vegetable gardening and weeding .... because most foods were hand prepared the amount of sugars and preservatives we took in was far less.. but post WW2 created change it brought the advent of modern appliances, women were now being brought into the work force and the demand grew for time saving appliances and more pre prepared food and preservative laden foods inorder to save shopping trips to the store

So with the addition of preservatives... it changed the flavor of the food so it need to be enhanced to make it more palatable so, salts, sugars was added to improve the flavor... and we making changes to improve on .... like breads that could sit out on the counter for a week or 2 with out going moldy .... frozen dish menus needed ways to prevent freezer drying to maintain colour, so the more food was tampered with the improve texture and color we needed a way to hide the taste of whatever we were using to enhancing and generally that means add more salt or sugar... so the demand for sugar started outstripping the available supply..corn syrup/fructose became the cheap easy to produce alternative that would meet the needs..... and as we become conditioned to eating the foods with lots of sugars(fructose) and salt the regular foods start to become bland.. suddenly mashing potatoes with some butter and a bit of milk is not enough we need to start adding things to it, salt , gravy, cheese, herbs... a grilled steak is too plain we need marninades and sauces to enhance it... and what is in most??? sugar/fructise and salt..... we have in fact developed an addiction to .... even a lot of the dog and cat foods have add salt and fructose so even our pets have become addicted and most tend to become obese as well

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RE: High Fructose Corn Syrup - 1/18/2009 10:36:14 AM

YourhandMyAss

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I am not at all very domestic I have absolutely no interest in home making and cooking and making everything myself from scratch is something I would consider to be to a burden and to much work, Honestly. I may cook every now and then, when I get the rare bug to do so, or I want to treat Daddy, but it's extremely rare.

Yeah sure we'll pay for it in our dependency on grocery stores and stuff, but to an extent I can live with it.

quote:

ORIGINAL: AlexandraLynch

Here's how I do it.

Make your own baked goods, especially sweets. Make your own pasta sauces and salad dressings. Make your own jams, jellies, and nut butters. Make your own steak sauce, sweet and sour sauce, ketchup, and barbecue sauce.

< Message edited by YourhandMyAss -- 1/18/2009 10:46:38 AM >

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Post #: 49

RE: High Fructose Corn Syrup - 1/18/2009 10:39:34 AM

YourhandMyAss

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When I look for canned fruit, which isn't often any more since I am trying to make a conscious choice to stay away from certain things, We got the stuff that said light syrup or packed in natural juices.

daddy has a recipe that's for double baked mac and cheese, and you use velveta to make the cheese sauce it's really good tasting, not sure how good for you it is though. I'd also like Daddy to learn how to make Hamburger helper, you get from the box from scratch. Since Hamburger helper has tons of salt, and I thin it's ridiculous to pay so much for sch a little box. Hell I might even learn to make it, even though I have no desire to cook most days.

quote:

ORIGINAL: marie2

I know what you're saying, and I know it's in a lot of things that you wouldn't normally expect to see it in, but you can consider some alternatives to eliminate some or most of it. You can buy juices with no sugar added, and I'm fairly certain you can buy canned fruit also with no added sugar, or better yet, buy fresh fruit. And if you like macaroni and cheese, it can be made from scratch fairly easily (unless the cheese has hfcs? I don't know). There are probably more chemicals in that boxed stuff than people should be eating anyway, make homemade soup instead of canned etc. Just think of all the items with hfcs that would still have sugar in them if it wasn't for the hfcs. If that many items contain even regular sugar, it's probably a good idea to find alternatives to them anyway.

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Post #: 50

RE: High Fructose Corn Syrup - 1/18/2009 2:52:44 PM

Hippiekinkster

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Nobody wants to encourage the consumption of whole, unadulterated organically-grown foods and the destruction of ADM and Monsanto more than I. I'm munching on some very nice strawberries as I write this, and I just had a fingerling banana (about the size of your thumb or middle finger).

However, the science geek in me knows that sucrose (cane or table sugar) is 50% glucose and 50% fructose, whereas HFCS is 55% fructose/45%glucose according to the Wiki link earlier cited. The stuff used in baking, etc. (same citation) is 42%fructose/58%glucose.

If the HFCS in soft drinks is worse for one than cane sugar, then the stuff used in baking must be better for one, right?

My numba one (actually the square root of one

) rule of reading science stuff in the popular press is CORRELATION IS NOT CAUSATION.

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Post #: 51

RE: High Fructose Corn Syrup - 1/18/2009 3:58:14 PM

UncleNasty

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Looking sceptically at anything the FDA puts out is a prudent course, as others have previously suggested.

Also notewothy is the power the sugar lobby.

My own choices are to stay closer to whole foods and further away from processed. A tough row to hoe, but I feel worthy of the effort.

Uncle Nasty (I'm all natural)

(in reply to AlexandraLynch)

Post #: 52

RE: High Fructose Corn Syrup - 1/18/2009 9:10:17 PM

AlexandraLynch

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I happen to like to cook, but to a certain extent, I don't have a choice; if I don't do it from scratch, I spend my life sick and miserable.

That said, I adore my vaccuum sealer.

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RE: High Fructose Corn Syrup - 1/19/2009 2:10:38 AM

blacksword404

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FR

I'm not one to usually look that hard at labels but i was looking at a packet of honey from a fast food restaurant. I decided to compare it to a big bottle of honey i bought from the grocery store. Grocery store honey has listed ingredients as, Honey.

The restaurant honey has the ingredients as honey, corn syrup, hfcs, sugar, natural flavor,fructose and caramel color. Quite a difference.

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Post #: 54

RE: High Fructose Corn Syrup - 1/19/2009 2:20:56 AM

BbwCanaDomme

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quote:

ORIGINAL: YourhandMyAss

When I look for canned fruit, which isn't often any more since I am trying to make a conscious choice to stay away from certain things, We got the stuff that said light syrup or packed in natural juices.

your best bet is fresh fruit or if you have to buy canned, get the kind packed in water

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Post #: 55

RE: High Fructose Corn Syrup - 1/19/2009 10:29:27 AM

YourhandMyAss

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Yup yup, that's what we do, if it's going to be canned. We try to stick non canned though.

quote:

ORIGINAL: BbwCanaDomme

quote:

ORIGINAL: YourhandMyAss

When I look for canned fruit, which isn't often any more since I am trying to make a conscious choice to stay away from certain things, We got the stuff that said light syrup or packed in natural juices.

your best bet is fresh fruit or if you have to buy canned, get the kind packed in water

(in reply to BbwCanaDomme)

Post #: 56

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